Summary: This study aimed to identify cassava quality attributes preferred by users along the food chain, in order to provide breeders with criteria for prioritisation. Survey and consumer‐testing studies were conducted within Apac and Luwero districts in Uganda. Additionally, sensory evaluation by trained panellists was conducted to determine descriptors for assessing quality of boiled roots. Results revealed softness of boiled roots and in‐ground storability as key attributes influencing varietal preference besides high yield, non‐bitter roots, disease resistance, early maturity and drought resistance. For some attributes like in‐ground storability, preference differed significantly between locations and showed differentiation by gender. Local varieties were found to be superior in quality attributes. From sensory evaluation, twenty‐one descriptors associated with appearance, texture, taste and aroma of boiled roots were determined. Findings from this study are vital for breeders to adopt gender‐responsive approaches in order to develop varieties that meet the needs and preferences of end users.

The triadic comparison of technology options (tricot) approach to participatory varietal selection has been demonstrated to scale out the on‐farm testing of elite candidate crop varieties. In this study, we evaluated elite clones of cassava (Manihot esculenta Crantz) using the tricot approach. We sought to (1) synthesize on‐farm trial data from two cycles evaluating different sets of elite cassava clones; (2) assess the agronomic performance of elite cassava clones considering sociodemographic and climatic factors; and (3) assess the performance of elite cassava clones for both agronomic and food quality traits. The study involved 10 districts in Uganda, two cycles/seasons of evaluation, 20 elite cassava clones, one check variety, and 294 men and 320 women farmers. Our results indicate that the agronomic performance of elite cassava clones was influenced more by geographic than sociodemographic factors. Our analysis identified the number of days with rainfall higher than 20 mm as the most influencing climatic factor over agronomic performance. Further, the study identified superior elite cassava clones UG110164, UGC14170, and UG120193 as promising candidate varieties for release, targeting food products. Overall, our study emphasizes the important contribution of end‐users to crop improvement and provides insights into use of tricot on‐farm testing methodology to evaluate elite cassava clones during cassava variety development in Uganda, which can be used to support decision making for variety release.

BACKGROUND: Consumers of boiled cassava in Africa, Latin America and Asia use specific preference criteria to evaluate its cooking quality, in terms of texture, colour 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.RESULTS: Surveys 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 into 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.CONCLUSION: This 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. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Low hydrogen cyanide (HCN) concentration is a high-priority trait for cassava varieties targeting their fresh and dry product profiles. To be acceptable, varieties bred and developed for these market segments must meet international safety standards for maximum acceptable residual levels of cyanide in cassava food and food products. The discovery of molecular markers that co-segregate with low HCN has not yet resulted in widespread usage in marker-assisted selection (MAS) in breeding programs. To deploy these HCN markers in regular MAS, assessing their reliability in various genetic backgrounds is crucial. The aim of this study was to assess the predictive accuracy of trait specific markers for HCN. The study used six HCN kompetitive allele-specific polymerase chain reaction (KASP) markers that had previously been developed in a Brazilian population and verified in segregating West African cassava populations. For most markers used in the study, the average call rate was more than 91.7%. Three markers—snpME00404, snpME00405 and snpME00406—showed a significant co-segregation of genotypes with the HCN phenotype. On average, genotypes that carried at least one copy of the favourable allele had lower HCN scores. The proportion of phenotypic variance accounted for by the three most important markers was 14% (snpME00406), 17% (snpME00405) and 27% (snpME00404). The validation of identified HCN SNP-markers marks a significant step in their deployment to support selection and advancement decisions in cassava breeding programs.

Breeding for low-hydrogen-cyanide (HCN) varieties is a major objective of programs targeting boiled cassava food products. To enhance the breeding of low-HCN varieties, knowledge of genetic variation and trait heritability is essential. In this study, 64 cassava clones were established across four locations and evaluated for HCN using three HCN assessment methods: one with a 1 to 9 scale, on with a 0 ppm to 800 ppm scale, and a quantitative assay based on spectrophotometer readings (HCN_Spec). Data were also collected on the weather variables precipitation, relative humidity, and temperature. Highly significant differences were observed among clones (p < 0.001) and locations (p < 0.001). There was also significant clone–environment interactions, varying from p < 0.05 to p < 0.001. Locations Arua and Serere showed higher HCN scores among clones and were associated with significantly higher (p < 0.001) mean daily temperatures (K) and lower relative humidity values (%) across 12 h and 18 h intervals. Within locations, HCN broad sense heritability estimates ranged from 0.22 to 0.64, while combined location heritability estimates ranged from 0.14 to 0.32. Relationships between the methods were positive and strong (r = 0.75–0.92). The 1 to 9 scale is more accurate and more reproducible than either the 0 to 800 ppm scale or spectrophotometric methods. It is expected that the information herein will accelerate efforts towards breeding for low-HCN cassava varieties.

Crop breeding in sub‐Saharan Africa has made considerable gains; however, postharvest 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 programmes make decisions. This article 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 characterisation to select genotypes closer to the needs of food system actors. This article reviews application of the methodology in 14 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. The 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. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.