Varietal impact on women's labour, workload and related drudgery in processing root, tuber and banana crops: focus on cassava in <scp>sub‐Saharan</scp> Africa

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BackgroundCassava processing is a crucial source of livelihood for rural farmers and processors in Nigeria and Cameroon. This study investigated the varietal effect on the processing productivity of women farmer processors within their working environment and compared this to the field yield and the food product quality as evaluated by the processors. Field trials were established in Nigeria (Benue and Osun state) and Cameroon (Littoral zone). Eight cassava genotypes, including improved, regional, and processors' preferred checks were evaluated. Roots of these genotypes were harvested, and processed into gari and eba by processors with the time of each processing step recorded. Through pairwise ranking processors assessed the quality of the roots and food products.ResultsSuperior field performance of improved genotypes was observed over checks in Cameroon and Nigeria (Benue state) for dry matter content and fresh and dry yield. During processing, genotypes showed significant variation for most assessed parameters in both countries, with some improved varieties exhibiting lower productivity that can make them more prone to drudgery experienced by the processors than local checks. Improved varieties were ranked higher or equal to processors' preferred checks concerning fresh root and food product quality.ConclusionsA varietal effect was observed on yield, product quality, processing productivity, and potential drudgery levels. Although some breeders' germplasm combined increased yields and good food product quality, those with low processor productivity should be avoided during selection. Further research is recommended to enhance color, latent culinary qualities, and processing productivity of improved varieties to improve acceptability and reduce processing drudgery for women.This article is protected by copyright. All rights reserved.

Section: Discussionsupporting

confidence: 88%

Section: Discussionmentioning

confidence: 76%

Genetic and environmental effects on processing productivity and food product yield: drudgery of women's work

Bello,

Agbona,

Olaosebikan

et al. 2024

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“…8,23 In addition, easiness of peeling was reported for yam as one of the main purchasing criteria of fresh tubers, 24 and is also important in the case of cassava as it strongly impacts drudgery and productivity during processing. 25 A glassy sensory attribute evaluated in Colombia revealed additional information: glassiness was associated with moistness as perceived by sensory panellists, but at the same time with lower water absorption. This is likely because the water that was present in the samples after cooking was not fully absorbed by the starch fraction and instead remained on the surface and in the interstitial spaces, resulting in quicker release into the mouth upon biting, and hence a more moist perception.…”

Section: Discussionmentioning

confidence: 99%

Definition of sensory and instrumental thresholds of acceptability for selection of cassava genotypes with improved boiling properties

Iragaba,

Adinsi,

Delgado

et al. 2024

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BackgroundConsumers of boiled cassava in Africa, Latin America and Asia use specific preference criteria to evaluate its cooking quality, in terms of texture, color and taste. To improve adoption rates of improved cassava varieties intended for consumption after boiling, these preference criteria need to be determined, quantified and integrated as post‐harvest quality traits in the target product profile of boiled cassava, so that breeding programs may screen candidate varieties based on both agronomic traits and consumer preference traits.ResultsSurveys of various end‐user groups identified seven priority quality attributes of boiled cassava covering root preparation, visual aspect, taste and texture. Three populations of contrasted cassava genotypes, from good‐cooking to bad‐cooking, in three countries (Uganda, Benin, Colombia) were then characterized according to these quality attributes by sensory quantitative descriptive analysis (QDA) and by standard instrumental methods. Consumers preferences of the texture attributes mealiness and hardness were also determined. By analysis of correlations, the consumers preferences scores were translated to thresholds of acceptability in terms of QDA scores, then in terms of instrumental measurements (water absorption during boiling and texture analysis). The thresholds of acceptability were used to identify among the Colombian and Benin populations promising genotypes for boiled cassava quality.ConclusionThis work demonstrates the steps of determining priority quality attributes for boiled cassava and establishing their corresponding quantitative thresholds of acceptability. The information can then be included in boiled cassava target product profiles used by cassava breeders, for better selection and adoption rates of new varieties.This article is protected by copyright. All rights reserved.

“…43 The processing of gari-eba is a major sources of income for the many women who process and market these products. [43][44][45][46][47][48][49][50] Preparation of an evidence report: The process of reflecting on each step of the research and the resulting data, undertaken by the multidisciplinary team to create the evidence report, was important in highlighting linkages between characteristics/traits the stages of product transformation, and how they were valued by different food system actors. This provided learning for all team members (Box 3).…”

Section: Case Studiesmentioning

confidence: 99%

“…This analysis demonstrated the varietal effect on the productivity of the processors and thus the possible amount of labour involved. 50,51 These issues are reflected in the ranking of the characteristics in the evidence report.…”

Section: Case Studiesmentioning

confidence: 99%

A case of transdisciplinarity and collaborative decision making: the co‐construction of Gendered Food Product Profiles

Forsythe,

Olaosebikan,

Teeken

et al. 2024

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BackgroundCrop breeding in sub‐Saharan Africa has made considerable gains; however, post‐harvest and food‐related preferences have been overlooked, in addition to how these preferences vary by gender, social difference and context. This context is changing as participatory approaches using intersectional gender and place‐based methods are beginning to inform how breeding programs make decisions. This paper presents an innovative methodology to inclusively and democratically prioritise food quality traits of root, tuber and banana crops based on engagement with food systems actors and transdisciplinary collaboration. The outcome of the methodology is the Gendered Food Product Profile (GFPP) – a list of prioritised food quality characteristics ‐ to support breeders to make more socially inclusive decisions on the methods for trait characterization to select genotypes closer to the needs of food system actors.ResultsThis paper reviews application of the methodology in fourteen GFPPs, presents illustrative case studies and lessons learned. Key lessons are that the transdisciplinary structure and the key role of social scientists helped avoid reductionism, supported co‐learning, and the creation of GFPPs that represented the diverse interests of food system actors, particularly women, in situ.ConclusionsThe method partially addressed power dynamics in multidisciplinary decision making; however, effectiveness was dependent on equitable team relations and supportive institutions committed to valuing plural forms of knowledge. Actions to address power asymmetries that privilege particular types of knowledge and voices in decision making are crucial in techno‐science projects, along with opportunities for co‐learning and long‐term collaboration and a transdisciplinary structure at higher level.This article is protected by copyright. All rights reserved.