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Background: Gari and eba, forms of cassava semolina, are mainly consumed in Nigeria and other West African countries. This study aimed to define the critical quality traits of gari and eba, to measure their heritability, to define medium and high throughput instrumental methods for use by breeders, and to link the traits with consumer preferences. The definition of a food product's profiles, including its biophysical, sensory, and textural qualities, and the identification of the characteristics that determine its acceptability, are important if new genotypes are to be adopted successfully. Results: Eighty cassava genotypes and varieties (three different sets) from the International Institute of Tropical Agriculture (IITA) research farm were used for the study. Participatory processing and consumer testing data on different types of gari and eba products were integrated to prioritize the traits preferred by processors and consumers. The color, sensory, and instrumental textural properties of these products were determined using standard analytical methods, and standard operating protocols (SOPs) developed by the RTBfoods project (Breeding Roots, Tubers, and Banana Products for End-user Preferences, https://rtbfoods.cirad.fr). There were significant (P

BACKGROUND: Boiled yam key quality attributes typical for West African consumers are: crumbly, easy to break, and sweet taste. New yam varieties are being developed but high or medium throughput tools to assess the required quality traits and their range of acceptance are limited. This study assessed the acceptance thresholds of these quality attributes and established the predictive models for screening yam varieties that meet the required consumers' preferences. RESULTS: Overall liking was associated with sweet taste, crumbly and easy to break (r values 0.502, 0.291 and -0.087, respectively). These parameters and selected biophysical parameters highly discriminated the boiled yam varieties. Crumbly texture and easy to break were well-predicted by penetration force and dry matter, whereas sweet taste by dry matter and sugar intensity. A high crumbliness and sweet taste are preferred (sensory scores above 6.19 and 6.22 for crumbly and sweet taste, respectively, on a 10 cm unstructured line scale), while a too high easiness to break is disliked (sensory scores ranging from 4.72 to 7.62). Desirable biophysical targets were between 5.1 and 7.1 N for penetration force, dry matter around 39% and sugar intensity below 3.62 g/100g. Some improved varieties fulfilled the acceptable thresholds, and the screening was improved through the deviation from optimum. CONCLUSION: The acceptance thresholds and the deviation from optimum for boiled yam assessed through the instrumental measurements are promising tools for yam breeders.

This article draws on recent research (2017–20) into the livelihoods and imagined futures of rural youth in four communities in southern Nigeria. The research involved observations, sex-segregated focus group discussions and individual interviews. Taking up insights from sociologists of education and work, our analysis shows how rural youth simultaneously navigated schooling, farming, low-paid vocational work and family obligations in ways that were highly gendered. We show the gulf between youth’s daily lives and their imagined futures, and how their desires for better lives, whether through ‘white-collar’ work or expanded farming activities, often involved moving to more ‘civilised’ or ‘developed’ contexts. Commitment to family nevertheless ran through youth’s narratives, in ways that reflected a deeply gendered, sexual economy. We conclude by highlighting the relevance of a connected sociology that embraces postcolonial and feminist scholarship to advance future studies of rural youth, gender and work in the Global South.

This study investigated the trait preferences for cassava in the context of climate change and conflict stressors among value-chain actors in Nigeria to strengthen social inclusion and the community-resilience outcomes from breeding programs. Multi-stage sampling procedures were used to select and interview male and female value-chain participants in the Osun, Benue and Abia States. The results indicated that farmers preferred cassava traits such as drought tolerance, early bulking, multiple-product use and in-ground storability to strengthen resilience. Climate change and challenges related to social change shaped the response strategies from both genders, and influenced trait preferences, including the early re-emergence of cassava leaves, stems that had ratooning potential, and especially the root milking that was important among female respondents. The major response strategies employed by men included frequent farm visits to prevent theft and engaging in non-agricultural livelihoods. Those employed by women included backyard farming, early harvesting, having preferences for food with fewer processing steps, and depending on remittances. The resilience capacity was higher for men than for women due to their better access to assets, as well as their abilities to relocate their farms and out-migrate in search of other livelihoods. Considering gendered cassava traits, and enhancing their resilience and response strategies, can complement efforts to make breeding more socially inclusive, resilient, and anticipatory to future challenges created by climate and related social changes.

Fufu is a popular traditional fermented wet paste food product from cassava. We examined consumer preferences and quality attributes of fufu in Abia and Imo States of South-East Nigeria, with special attention to gender differences, for the purpose of providing guidance to breeders. Data were analysed by the use of descriptive and inferential statistics. Participants for the interview were randomly selected from a list of farmers in the study area. Individual (II) interviews were conducted among eighty participants comprising twenty-six men (32.5%) and fifty-four women (67.5%). Preferences along the food chain from raw roots to final product were also obtained. Major traits influencing gender-specific consumer preferences are related to appearance, texture and smell. Smoothness, not sticky, easy to swallow and drawability of fufu appear to be major traits that drive acceptance by both men and women. Big roots and smooth skin are prioritised for raw material. Some quality characteristics are conditioned largely by variety traits, while others can be modified by adjusting the processing methods. The complexity of producing high-quality fufu makes it imperative to introduce a multidisciplinary approach into breeding programmes.

Within communities in Osun and Imo States of Nigeria, farmer–processors grew and processed a diverse set of improved and landrace cassava varieties into the locally popular foods, gari, eba and fufu. Local and 15 main varieties were grown in a ‘mother and baby trials’ design in each state. Mother trials with three replications were processed by farmer–processors renown in their community for their processing skills. Baby trials were managed and processed by other farmer–processors. The objective was to identify food quality criteria to inform demand‐led breeding to benefit users, especially women, given their key roles in processing. Farmer–processors evaluated the overall quality of fresh roots and derived food products through pairwise comparisons. Improved varieties had higher fresh and dry root yield. Overall, landraces ranked first for quality of gari and eba, but several improved varieties were also appreciated for good quality. Landraces in Osun had higher gari yield and a higher swelling power compared to improved varieties. Colour (browning), bulk density, swelling power, solubility and water absorption capacity were the criteria most related to food product ranking by farmer–processors. Evaluation of varieties under farmer–processors’ conditions is crucial for providing guidance to breeders on critical selection criteria., Using a socially inclusive ‘mother baby trial’ approach, farmer processors in two states in Nigeria grew and processed a diverse set of cassava varieties and evaluated the root and food product quality and provided quality criteria through pairwise ranking. This evaluation was linked to fresh roots agronomic data as well as the laboratory measurements on the food product gari to inform breeding.

The study reports end user preferences for pounded yam in two pounded yam consuming regions (south‐west and south‐east) in Nigeria and its implications for trait evaluation by breeding programme. Key user‐preferred quality traits for pounded yam were colour and textural quality followed by taste and aroma. There were regional differences in ranking of these quality attributes., Summary Pounded yam is a popular food in Nigeria. This study reports end‐user preferences for pounded yam and implications for trait evaluation by breeding programme. The study was carried out in two pounded yam‐consuming regions in Nigeria: south‐east and south‐west. Multistage sampling technique was used to collect information from users along food chain. This involved market, individual, key informant interviews and focus group discussions. Responses of participants were used to develop product profile of pounded yam from raw material (yam) to final product. Key user‐preferred quality traits for pounded yam in both regions were colour and textural quality followed by taste and aroma which are lesser attributes. There were regional differences in ranking of these quality attributes but no gender difference. This information will be useful in determining food quality indicators that can be used to select breeding lines for preferred quality traits in pounded yam.

Breeding programs are increasing efforts towards demand-led breeding approaches to ensure that cultivars released meet the needs of end users including processors, traders, and consumers, and that they are adopted by farmers. To effectively deploy these approaches, new tools are required to better understand and quantify the degree of preference differences among alternative trait changes competing for measurement and selection effort. The purpose of this study was to present a method of quantifying preferences and developing typologies according to breeding priorities by applying an online trait preference survey approach to cassava (Manihot esculenta Crantz). This paper presents a conjoint analysis based on Potentially All Pairwise RanKings of all possible Alternatives (PAPRIKA) to help guide breeding programs in understanding trait preferences across value chain roles and social contexts and set breeding priorities that represent diverse interests. Trait preferences were assessed using a comprehensive survey and analysis package incorporating a core adaptive conjoint method (1000minds, 2020). Trait selection was based on a trade-off of 11 cassava traits carried out with 792 cassava value chain actors in four geopolitical regions in Nigeria. Principal component and cluster analyses revealed three clusters (typologies) of respondents according to their trait preferences. The results demonstrate the usefulness of this methodology that innovates on previous trait preference approaches to address the expanding needs of plant breeding programs within smallholder contexts. © 2021 The Authors. Crop Science © 2021 Crop Science Society of America

Summary Fufu is a popular traditional fermented wet paste food product from cassava. We examined consumer preferences and quality attributes of fufu in Abia and Imo States of South‐East Nigeria, with special attention to gender differences, for the purpose of providing guidance to breeders. Data were analysed by the use of descriptive and inferential statistics. Participants for the interview were randomly selected from a list of farmers in the study area. Individual (II) interviews were conducted among eighty participants comprising twenty‐six men (32.5%) and fifty‐four women (67.5%). Preferences along the food chain from raw roots to final product were also obtained. Major traits influencing gender‐specific consumer preferences are related to appearance, texture and smell. Smoothness, not sticky, easy to swallow and drawability of fufu appear to be major traits that drive acceptance by both men and women. Big roots and smooth skin are prioritised for raw material. Some quality characteristics are conditioned largely by variety traits, while others can be modified by adjusting the processing methods. The complexity of producing high‐quality fufu makes it imperative to introduce a multidisciplinary approach into breeding programmes.

High quality characteristics of cassava roots, gari and eba (coloured boxes indicate high quality characteristics for each product), Summary User’s preferences of cassava and cassava products along the value chain are supported by specific root quality characteristics that can be linked to root traits. Therefore, providing an evidence base of user preferred characteristics along the value chain can help in the functional choice of cassava varieties. In this respect, the present paper presents the results from focus group discussions and individual interviews on user preferred quality characteristics of raw cassava roots and the derived product, gari, – one of the major cassava products in Sub‐Saharan Africa – in major production and consumption areas of Cameroon and Nigeria. Choice of cassava varieties for farming is mainly determined by the multiple end uses of the roots, their agricultural yield and the processing determinants of roots that support their major high‐quality characteristics: size, density, low water content, maturity, colour and safety. Processing of cassava roots into gari goes through different technological variants leading to a gari whose high‐quality characteristics are dryness, colour, shiny/attractive appearance, uniform granules and taste. Eba, the major consumption form of gari in Cameroon and Nigeria, is mainly characterised by its textural properties: smoothness, firmness, stickiness, elasticity and mouldability. Recommendations are made, suggesting that breeding will have to start evaluating cassava clones for brightness/shininess, as well as textural properties such as mouldability and elasticity of cassava food products, for the purpose of supporting decision‐making by breeders and the development of high‐throughput selection methods of cassava varieties. Women are identified as important beneficiaries of such initiatives giving their disadvantaged position and their prominent role in cassava processing and marketing of gari.

Nigeria is the world's largest cassava producer, hosting a diverse array of cassava farmers and processors. Cassava breeding programs prioritize "common denominator" traits in setting breeding agendas, to impact the largest possible number of people through improved varieties. This approach has been successful, but cassava adoption rates are less than expected, with room for improvement by integrating traits in demand by farmers and processors. This paper aims to inform breeding priority setting, by examining trait and varietal preferences of men and women cassava farmer/processors. Men and women in eight communities in Southwest and Southeast Nigeria were consulted using mixed methods. Women and men had significantly different patterns of cassava use in the Southwest. Fifty-five variety names were recorded from the communities demonstrating high genetic diversity maintained by growers, especially in the Southeast. High yield, early maturity, and root size were most important traits across both regions, while traits women and men preferred followed gender roles: women prioritized product quality/cooking traits, while men placed higher priority on agronomic traits. Trait preference patterns differed significantly between the Southeast and Southwest, and showed differentiation based on gender. Patterns of access to stem sources were determined more by region and religion than gender.