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Prioritising quality traits for gender‐responsive breeding for boiled potato in Uganda
Author(s) -
Mudege Netsayi Noris,
Mayanja Sarah,
Nyaga John,
Nakitto Mariam,
Tinyiro Samuel Edgar,
Magala Damali Babirye,
Achora Janet Cox,
Kisakye Sarah,
Bamwirire David,
Mendes Thiago,
Muzhingi Tawanda
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14840
Subject(s) - trait , quality (philosophy) , selection (genetic algorithm) , variety (cybernetics) , product (mathematics) , flesh , citizen journalism , lexicon , marketing , microbiology and biotechnology , business , biology , computer science , food science , mathematics , statistics , philosophy , geometry , epistemology , artificial intelligence , world wide web , programming language
Using quantitative, qualitative and sensorial data collected from western (Kabale) and central (Rakai) Uganda, this paper identifies and describes gender‐responsive traits preferred in varieties for the boiled potato market. These traits are aggregated into a product profile to support breeding programme design and decision‐making that will increase probability of variety acceptance. An interdisciplinary and participatory methodology was used to collect data on socio‐economic on trait preferences, processing and organoleptics and finally, to develop a lexicon through a sensorial panel. Characteristics that were important to both men and women, such as red skin and yellow flesh, are linked to market preferences. Women‐only preferred characteristics such as big size and mealiness are linked to processing efficiency and eating quality. Besides agronomic traits, breeders must consider factors such as gender roles, social norms, and market preferences traits that guide farmers and other food chain actors in their selection of new varieties.