Extremely severe 5 IITA LodgPlntProp_Comp_r lodplt Peter Kulakow Coordinator stmcol IITA Peter Kulakow Coordinator StmCol_VisClsn_1to4 cgm2i Peter Kulakow Coordinator IITA CGMInc_Comp_r lfscar Peter Kulakow Coordinator LfScProm_VisScg_1to7 IITA Peter Kulakow Coordinator easepl PeelEase_Clsn_1to7 IITA 1 White CMDisSev_VisScg_1to5_T6m IITA Peter Kulakow Coordinator cmd6s RtMoistCt_Comp_pct Peter Kulakow Coordinator mc IITA Smooth 10 Very severe 4 Peter Kulakow Coordinator plpcol IITA PlpCol_VisClsn_1to3 4 3 dark brown Peter Kulakow Coordinator germcnt SdlngNo_Count_Sdlng IITA Peter Kulakow Coordinator IITA BTNSev_Est_1to5 btwfs Moderate pubescence 5 1 1 IITA stgmco StgmCol_VisClsn_1to5 Peter Kulakow Coordinator Peter Kulakow Coordinator fufucnt IITA FfCt_Meas_gkg IITA scrlvl LfScHt_Meas_cm Peter Kulakow Coordinator 7 75-90 Dark green 5 1 OvrCol_VisClsn_1to5 IITA ovryco Peter Kulakow Coordinator BoiCasGran_Meas_0to100 FSA-UAC, Bénin Boiled cassava granulariness scale 0-100 Laurent Adinsi present 1 1 not detectable Fine 0 cbsdl9s Peter Kulakow Coordinator CBSDisLfSev_Scg_1to5_9m IITA Attieke aroma scale 0-10 AttArom_Meas_0to10 Ebah Catherine IITA, Nigeria Eba creamness scale 0-10 Busie Maziya-Dixon EbaCream_Meas_0to10 Couscous 10 2 yellow 3 Pedunculate IITA Peter Kulakow Coordinator flwfno FFlwNo_Count_Flw 2 cmd12s IITA CMDisSev_VisScg_1to5_T12m Peter Kulakow Coordinator ash IITA MinCt_Burng_pct Peter Kulakow Coordinator 5 Sweet IITA LfLobLng_Meas_cm lflblt Peter Kulakow Coordinator IITA ShApCmp_Est_1to3 stc Peter Kulakow Coordinator poor (50% of the leaves are live and green) 1 5 Pitted olives 5 Dark green medium 2 Severe 3 pink 8 IITA CarunCol_VisClsn_1to3 Peter Kulakow Coordinator carcol IITA BrnchHab_VisClsn_1to4 Peter Kulakow Coordinator brnhbt IITA astmlt StHt_AvgPlot_cm Peter Kulakow Coordinator Off white 2 FFlwNo_Est_0to5 Peter Kulakow Coordinator flwfeval IITA fe IITA FeCt_Meas_ugg Peter Kulakow Coordinator Peter Kulakow Coordinator IITA CBSDisLfInc_Comp_r_T6m cbsdl6i Peter Kulakow Coordinator stmrot RotStmNo_Count_Stm IITA sprtct NGermStk_Count_Stk Peter Kulakow Coordinator IITA 0 Absence Red palm oil 10 Light brown 8 6 IITA cbb9i CBBInc_Comp_r_T9m Peter Kulakow Coordinator Fufu moldability scale 0-10 Ugo Chijioke NRCRI, Nigeria FufMold_Meas_0to10 0 Very soft 0 uncooked semolina CBBSev_VisScg_1to5_T12m Peter Kulakow Coordinator IITA cbb12s EbaTast_CompRank_Rk3 Eba taste ranking 3 varieties 1 lrcent6 Peter Kulakow Coordinator IITA 2 middle rank Attieke firmness scale 0-10 Ebah Catherine AttFirm_Meas_0to10 Present 1 8 IITA rtlgt Peter Kulakow Coordinator RtLng_Est_1to3 CBBInc_Comp_r_T6m cbb6i Peter Kulakow Coordinator IITA 0 Absence Peter Kulakow Coordinator NMkRtWt_Wgh_kg IITA nmrtwt Branching habit ranking 3 varieties brnhbt_CompRank_Rk3 PulSw_CompRank_Rk3 Pulp swelling ranking 3 varieties StplMgn_Est_1or2 stpmrg IITA Peter Kulakow Coordinator 5 75% - 100% of hair cover the tip leaves. IITA StkWt_Meas_kg stkwt Peter Kulakow Coordinator heavy sooty mould on 20-50% of leaves strong leaf curling of lower leaves stunted growth of bottom half of plant. 5 Little pubescence 3 Peter Kulakow Coordinator IITA RtWt_WashWgh_kg wtwash amylrt Peter Kulakow Coordinator IITA AmylR_Comp_r IITA LfRet_VisSc_1to9 sg Peter Kulakow Coordinator 3 many Peter Kulakow Coordinator tcret CarotRet_Meas_pct IITA RtNeckLng_ClsnCIAT_1to3 IITA rtnklgt Peter Kulakow Coordinator High 7 IITA rsmi Peter Kulakow Coordinator RSMInc_Comp_r dark green 4 cbb3i CBBInc_Comp_r_T3m Peter Kulakow Coordinator IITA IITA StmWt_Wgh_kg stmyld Peter Kulakow Coordinator IITA Peter Kulakow Coordinator LfWt_Wgh_kg lfwt 4 4 LfLbPo_VisClsn_1to4 Peter Kulakow Coordinator IITA lflobp mild sooty mould on <5% of leaves 2 2 3 long 2 NaCRRI, Uganda Boiled cassava yam-like aroma 2 pt scale Paula Iragaba Fufu moldability in the hand ranking 3 varieties FufHdMol_CompRank_Rk3 cbsdl1i Peter Kulakow Coordinator CBSDisLfInc_Comp_r_T1m IITA Attieke presence of lumps scale 0-10 CNRA, Côte d’Ivoire AttPrLum_Meas_0to10 Ebah Catherine apubes LfPub_VisClsn_0to7 Peter Kulakow Coordinator IITA IITA CADisSev_VisScg_1to5_T6m Peter Kulakow Coordinator cad6s No fufu odour 0 dmspg Peter Kulakow Coordinator DMCt_Est_kg IITA select IITA SelVar_Est_0or1 Peter Kulakow Coordinator tmbrno InflBrnchNo_Count_Brnch Peter Kulakow Coordinator IITA Difficult to cut 100 1 Extremely severe 5 1 No symptom Mild 2 Paula Iragaba Boiled cassava bitterness after taste 2 pt scale NaCRRI, Uganda spgrv Peter Kulakow Coordinator spgrv IITA CBSDisLfSev_Scg_1to5_T3m Peter Kulakow Coordinator cbsdl3s IITA 3 very good (>75% of the leaves are live and green). EbaStic_Meas_0to10 Busie Maziya-Dixon Eba stickiness scale 0-10 IITA, Nigeria 7 Rough 7 Long IITA ACyanPig_VisScg_0to3 anthop Peter Kulakow Coordinator Laurent Adinsi FSA-UAC, Bénin boiCasFibr_Meas_0to100 Boiled cassava presence of fibers scale 0-100 PtlAng_VisScg_0to7 IITA petang Peter Kulakow Coordinator Peter Kulakow Coordinator fruexo IITA ExocTex_VisClsn_1to7 Peter Kulakow Coordinator CarotCt_spectro_ugg IITA tc RtSurfCol_ClsnCIAT_1to3 rtcol IITA Peter Kulakow Coordinator cmd12i IITA CMDisInc_Comp_r_T12m Peter Kulakow Coordinator sg Peter Kulakow Coordinator IITA LfRet_Est_1to9 1 Peter Kulakow Coordinator BTNymNo_Count_BTNym IITA btnym IITA petort PetOrt_Est_1to7 Peter Kulakow Coordinator short(< 3 present 1 100 High Peter Kulakow Coordinator IITA StrchCt_Est_pct starch IITA lfscdist Peter Kulakow Coordinator LfScrDist_Est_1to7 gariwt GariWt_Meas_kgg IITA Peter Kulakow Coordinator PeelWt_Wgh_kg IITA Peter Kulakow Coordinator peelwt gariWtRel_CompRank_Rk3 Gari water release ranking 3 varieties protei ProtCt_Meas_pct IITA Peter Kulakow Coordinator SugPCt_Meas_pct sugar IITA Peter Kulakow Coordinator 0 Yace cassava variety Attieke undesired taste scale 0-10 Ebah Catherine AttUndesTast_Meas_0to10 5 Extremely severe 0 Very rough Very severe 4 No symptom 1 Erect 1 60% of the root surface has root discoloration 6 GariDryWt_Meas_kgg Peter Kulakow Coordinator gdrywt IITA FlwAb_Est_0or1 IITA Peter Kulakow Coordinator flower 4 Peter Kulakow Coordinator flowerab IITA FlwAb_Est_0to3 GariHea_CompRank_Rk3 Gari heaviness ranking 3 varieties Peter Kulakow Coordinator IITA seedno SownSdNo_Count_Sd Mild 2 2 cream 6 Boiled cassava in mouth smoothness scale 0-10 Paula Iragaba Smooth_M NaCRRI, Uganda long (> 7 CarotCt_icheck_ugg IITA Peter Kulakow Coordinator tcichk GenApp_CompRank_Rk3 General appreciation ranking 3 varieties Low 0 RtShp_VisClsn_1to6 IITA Peter Kulakow Coordinator rtshp 10 Moist 10 Homogeneous White 0 CMDisSev_VisScg_1to5_T1m Peter Kulakow Coordinator cmd1s IITA 10 High intensity 4 3 Little pubescence 1 white 7 Green purple IITA phtwlf Peter Kulakow Coordinator StHt_Meas_cm 5 Light grey loose 1 5 Extremely severe IITA Peter Kulakow Coordinator cbb12i CBBInc_Comp_rT_12m MkRtWt_Wgh_kg Peter Kulakow Coordinator mkrtwt IITA IITA fyld RtYld_Fresh_tha Peter Kulakow Coordinator Peter Kulakow Coordinator RtYld_PerYr_thayr IITA yldyr 3 difficult Peter Kulakow Coordinator IITA RtWt_Wgh_kg rtwt Peter Kulakow Coordinator IITA PtlLng_VisScg_0to7 petlgt FSA-UAC, Bénin BoiCasWhitCol_Meas_0to100 Boiled cassava white colour scale 0-100 Laurent Adinsi IITA BTAdNo_Count_BTad Peter Kulakow Coordinator btadt 0 Absent Pd_SensScg_1to4 Peter Kulakow Coordinator pd IITA InGrdStor_CompRank_Rk3 In-ground storability ranking 3 varieties Fibr_M Boiled cassava in mouth fibrousness scale 0-10 Paula Iragaba NaCRRI, Uganda 10 Very fibrous Soft 0 Ebah Catherine AttMold_Meas_0to10 Attieke moldability scale 0-10 compact 3 Ebah Catherine Attieke brightness scale 0-10 CNRA, Côte d’Ivoire AttBrigh_Meas_0to10 Light cream 5 Peter Kulakow Coordinator IITA NoGermStk_Count_Stk_T3m sprtct3 IITA trans-9 Trans9Act_Est_pct Peter Kulakow Coordinator IITA RtSurfTex_VisClsn_1to7 Peter Kulakow Coordinator rttext GariCt_Comp_gkg Peter Kulakow Coordinator IITA garcon intermediate 2 GariFbrCt_Est_0to3 Peter Kulakow Coordinator IITA gfibre IITA CGMsev_VisScg_1to5 Peter Kulakow Coordinator cgm2 dichotomous 2 Paula Iragaba Stick_T Boiled cassava in hand stickness scale 0-10 NaCRRI, Uganda trichotomous 3 Very mealy 10 Peter Kulakow Coordinator plhtlf PH_Meas_cm IITA StamPrsnc_VisClsn_0or1 Peter Kulakow Coordinator femsta IITA Peter Kulakow Coordinator IITA SepCol_VisClsn_1to5 splcol abscon Peter Kulakow Coordinator IITA AbsCt_Meas_ugg flwmno MFlwNo_Count_Flw IITA Peter Kulakow Coordinator 0 Couscous flw50a Peter Kulakow Coordinator Tim50Anth_Comp_days IITA IITA Peter Kulakow Coordinator gstarch GariStrchCt_Meas_pct IITA RtWt_DryWgh_kg Peter Kulakow Coordinator rwtair Normal plant with full canopy, retaining most formed leaves which are green, turgid and photosynthetically active. 1 IITA RtPed_VisClsn_0to7 Peter Kulakow Coordinator rtpedu IITA pltht Peter Kulakow Coordinator PlntH_Meas_cm RotRtProp_Est_pct Peter Kulakow Coordinator rotpct IITA 7 irregular 4 Poundable 2 3 Severe Ebah Catherine AttExtrMat_Meas_0to10 CNRA, Côte d’Ivoire Attieke extraneous matters scale 0-10 RtLng_VisScg_1to7 IITA rtsz Peter Kulakow Coordinator Attieke red palm oil aroma scale 0-10 Ebah Catherine AttRdPlmOilArom_Meas_0to10 very vigorous 5 Boiled cassava taste sweetness scale 0-10 Paula Iragaba Sweet NaCRRI, Uganda FFlwProp_Comp_ratio Peter Kulakow Coordinator IITA flowinc Paula Iragaba Boiled cassava sweet potato-like aroma 2 pt scale NaCRRI, Uganda Peter Kulakow Coordinator FrtNo_Count_Frt IITA fruitno Deflexed 3 IITA Peter Kulakow Coordinator FrtSetNo_Count_Frt flwfrt Straight or Linear 6 Oblong-lanceolate 4 Paula Iragaba Boiled cassava in hand mealiness scale 0-10 Meal_T NaCRRI, Uganda NkLng_VisClsn_0to7 IITA nklgt Peter Kulakow Coordinator Slightly soft 5 EbaSurfWhit_CompRank_Rk3 Eba surface whiteness ranking 3 varieties 10 Hard 5 Extremely severe 1 Straight Root suitable for Fufu ranking 3 varieties RtSuitFuf_CompRank_Rk3 Boiled cassava in mouth hardness scale 0-10 NaCRRI, Uganda Soft_M Paula Iragaba CADisSev_VisScg_1to5_T9m cad9s Peter Kulakow Coordinator IITA Black 4 Suitability to soil and environment ranking 3 varieties SuitSlEnv_CompRank_Rk3 4 Peter Kulakow Coordinator cbsdr12s CBSDisRtSev_Scg_1to5 IITA none 0 IITA lflbwh Peter Kulakow Coordinator LfLobWdt_Meas_cm sooty Peter Kulakow Coordinator IITA SootMould_Est_1to5 2 2 Mild PltMatQual_CompRank_Rk3 Planting material quality ranking 3 varieties intermediate 2 80% reduction of the leaf number compared to full canopy, more than 75% of the remaining old leaves are wilted or brown, young leaves have reduced greeness or are yellowing 80% reduction of the leaf number compareed to full canopy more than 75% of the remaining old leaves are wilted or brown young leaves have reduced greeness or are yellowing. 7 moderately compact 2 3 Short 5 Firm Attieke masticability scale 0-10 Ebah Catherine AttMast_Meas_0to10 CNRA, Côte d’Ivoire Busie Maziya-Dixon IITA, Nigeria Eba hardness scale 0-10 EbaHard_Meas_0to10 FstBrnchTim_Count_wk IITA brntim Peter Kulakow Coordinator 1 Peter Kulakow Coordinator pnoinf InflPlntProp_Comp_r IITA Extremely severe 5 5 Extremely severe IITA DiscCol_VisClsn_1to5 discol Peter Kulakow Coordinator 4 Peter Kulakow Coordinator CBSDisRtInc_Comp_r cbsdr12i IITA 4 5 Slightly mouldable Eba hardness in hand ranking 3 varieties EbaHdHard_CompRank_Rk3 4 Retorse 1 Present 3 Very poundable Ebah Catherine CNRA, Côte d’Ivoire AttFermTast_Meas_0to10 Attieke fermented taste scale 0-10 deep yellow 6 CGMsev_VisScg_1to5 cgm1 Peter Kulakow Coordinator IITA seedco IITA SdCol_VisClsn_1to5 Peter Kulakow Coordinator 6 100 Easy RtPeridCol_VisClsn_1to4 IITA Peter Kulakow Coordinator outcol lrcent7 Peter Kulakow Coordinator IITA 4 about 50% - 70% hair cover the tip leaves No symptom 1 10 High intensity IITA mktrtno Peter Kulakow Coordinator MkRtNo_Count_Rt 2 IITA GariTaste_Est_1to3 gtaste Peter Kulakow Coordinator NRCRI, Nigeria Ugo Chijioke Fufu smoothness scale 0-10 FufSmooth_Meas_0to10 4 6 10 Moldable CBBSev_VisScg_1to5_T6m Peter Kulakow Coordinator cbb6s IITA 4 Very severe no branching 0 Eba smoothness in mouth ranking 3 varieties EbaMthSmooth_CompRank_Rk3 CADisInc_Comp_r_T6m cad6i IITA Peter Kulakow Coordinator Mild 2 15-30 3 IITA stemwt StWt_Meas_kg Peter Kulakow Coordinator Absent 0 EarBulk_CompRank_Rk3 Early bulking ranking 3 varieties Ease of harvest ranking 3 varieties easehav_CompRank_Rk3 3 Severe CGMInc_Comp_r IITA Peter Kulakow Coordinator cgm1i Peter Kulakow Coordinator IITA lrcent5 cad12i IITA CADisInc_Comp_r_T12m Peter Kulakow Coordinator Peter Kulakow Coordinator IITA lrcenth LfRet_HvstEst_Pct 2 light brown or orange less than its original volume 1 Bonoua cassava variety 10 Peter Kulakow Coordinator b-crypto IITA BCryptoAct_Est_pct Peter Kulakow Coordinator sprtct1 NoGermStk_Count_Stk_T1m IITA Peter Kulakow Coordinator cad9i CADisInc_Comp_r_T9m IITA Laurent Adinsi Boiled cassava crumbness scale 0-100 FSA-UAC, Bénin BoiCasCrum_Meas_0to100 nohav IITA Peter Kulakow Coordinator NoHvstPlnt_Count_Plnt Peter Kulakow Coordinator cmd9s CMDisSev_VisScg_1to5_T9m IITA IITA rtrot Peter Kulakow Coordinator NoRotRt_Count_Rt Light green 3 Leaf retention ranking 3 varieties lfret_CompRank_Rk3 IITA Peter Kulakow Coordinator CADisSev_VisScg_1to5_T12m cad12s 2 White 1 LfRet_VisSc_1to7 lfret IITA Peter Kulakow Coordinator 1 45-60 5 Peter Kulakow Coordinator IITA RtCyanCt_Picrate_1to9 hcnpic IITA RSMSev_VisScg_1to5 Peter Kulakow Coordinator rsms Slightly mouldable 5 Green purple 7 IITA stklgt Peter Kulakow Coordinator StkLng_Est_1to3 6 Peter Kulakow Coordinator PlpCol_ClsnCIAT_1to3 rtfcol IITA IITA tchart CarotCt_VisClsn_1to8 Peter Kulakow Coordinator 2 Mild Medium 5 Boiled cassava hardness to break scale 0-100 Laurent Adinsi BoiCasHard_Meas_0to100 FSA-UAC, Bénin absence of flower 0 BoiCasCasOd_Meas_0to10 Laurent Adinsi Boiled cassava cassava odour scale 0-100 FSA-UAC, Bénin GariYld_CompRank_Rk3 Gari yield ranking 3 varieties Very severe 4 IITA tyld Peter Kulakow Coordinator RtYld_FreshAerial_tha Cassava ontology IITA anther Peter Kulakow Coordinator AnthCol_VisClsn_1to5 4 Very severe 10 High intensity 8 Yellow 7 Fufu stretchability scale 0-10 FufStret_Meas_0to10 NRCRI, Nigeria Ugo Chijioke NaCRRI, Uganda Cassavaaroma Paula Iragaba Boiled cassava roasted cassava-like aroma 2 pt scale 3 pink Ebah Catherine Attieke cohesiveness scale 0-10 AttCoh_Meas_0to10 5 Sour IITA CBSDisLfInc_Comp_r_T3m cbsdl3i Peter Kulakow Coordinator GariCol_CompRank_Rk3 Gari surface butter colour ranking 3 varieties Eba stretchability in the hand ranking 3 varieties EbaHdStrea_CompRank_Rk3 6 4 orange Peter Kulakow Coordinator stmpub IITA StPub_VisScg_1to7 open 2 Peter Kulakow Coordinator taripo TAripoPrns_Est_0or1 IITA Sprouting time ranking 3 varieties SprTm_CompRank_Rk3 Peter Kulakow Coordinator IVig_IITAVisScg_1to7 IITA vigor PulDisc_CompRank_Rk3 Pulp discoloration ranking 3 varieties Laurent Adinsi FSA-UAC, Bénin BoiCasStic_Meas_0to100 Boiled cassava stickness scale 0-100 three times the original volume 3 CBBSev_VisScg_1to5_T3m Peter Kulakow Coordinator cbb3s IITA stemgh IITA StGrwHab_VisScg_1to2 Peter Kulakow Coordinator Medium 5 6 Peter Kulakow Coordinator lfscno IITA LfScNo_Count_Scars 5 Extremely severe 2 Orange 4 Attieke stickness scale 0-10 AttStickn_Meas_0to10 Ebah Catherine Uncooked gari 0 6 Peter Kulakow Coordinator BTYlwN_Count_Nymph IITA btwfy 0 Low fibre 2 Mild Peter Kulakow Coordinator RtCtxCol_VisClsn_1to4 IITA inncol High intensity 10 Ebah Catherine Attieke grain size scale 0-10 CNRA, Côte d’Ivoire AttGrSiz_Meas_0to10 dm IITA Peter Kulakow Coordinator DMCt_Comp_r 100% of the root surface has root discoloration 10 3 Eba surface whiteness scale 0-10 Busie Maziya-Dixon IITA, Nigeria EbaSurfWhit_Meas_0to10 IITA sprtct12 Peter Kulakow Coordinator NoGermStk_Count_Stk_T12m CNRA, Côte d’Ivoire Attieke extraneous matters scale 0-10 Ebah Catherine AttExtrMat_Meas_0to10 Tim1Flwr_Count_days Peter Kulakow Coordinator IITA flwdfi Swfs IITA SWfSev_VisScg_1to5 Peter Kulakow Coordinator 10 Fresh attieke FSA-UAC, Bénin Boiled cassava easy to chew scale 0-100 Laurent Adinsi BoiCasChew_Meas_0to100 Bright yellow 10 1 No symptom AttTastRdPalmOil_Meas_0to10 Attieke taste of red palm oil scale 0-10 Ebah Catherine 50% reduction of the leaf number compared to full canopy, most of the older leaves are droppy, wilted and practically dry, most of the young leaves have reduced greeness or are yellowing. 5 GariDry_CompRank_Rk3 Gari dryness ranking 3 varieties Paula Iragaba Boiled cassava in mouth mealiness scale 0-10 Meal_M NaCRRI, Uganda 6 2 Mild No symptom 1 2 yellow Green 3 0 Non sticky Cream 0 Cream 0 Peter Kulakow Coordinator zn ZnCt_Meas_ugg IITA few 1 Low 1 Peter Kulakow Coordinator RtYld_Dry_tha IITA dyld Moderate pubescence 5 10 Very stretchable IITA StplLng_VisScg_1to7 stipgt Peter Kulakow Coordinator 0 No sweetness Moist_M NaCRRI, Uganda Boiled cassava in mouth moisture scale 0-10 Paula Iragaba Yellow 5 GariFil_CompRank_Rk3 Gari woody filament presence ranking 3 varieties 5 Extremely severe Gari smoothness in mouth ranking 3 varieties GariSm_CompRank_Rk3 nmkrtno IITA Peter Kulakow Coordinator NMkRtNo_Count_Rt Boiled cassava surface smoothness scale 0-10 NaCRRI, Uganda Surf_smo Paula Iragaba Attieke colour scale 0-10 Ebah Catherine CNRA, Côte d’Ivoire AttOrCol_Meas_0to10 Peter Kulakow Coordinator CBBSev_VisScg_1to5_T9m IITA cbb9s 0 Not-yellow Peter Kulakow Coordinator stkplt NStk_Count_Stk IITA 5 chlorosis on >50% of leaves 10 Red palm oil odor 0 Slightly sweet low number of female flowers [below 5] 1 1 Bland Severe 3 BoiCasSweet_Meas_0to100 Laurent Adinsi FSA-UAC, Bénin Boiled cassava sweetness scale 0-100 FufHard_Meas_0to10 NRCRI, Nigeria Fufu hardness scale 0-10 Ugo Chijioke Ebah Catherine AttPrFibr_Meas_0to10 Attieke presence of fibers scale 0-10 CNRA, Côte d’Ivoire 1 White or cream 1 Present 3 Severe absent 0 3 easy 2 1 short Peter Kulakow Coordinator IITA GariSwel_Est_1to3 swelling moderately good (50-74% of the leaves are live and green) 2 4 Very severe 2 2 2 intermediate No symptom 1 Moldable paste 10 Fusiform 4 Peter Kulakow Coordinator pdtas IITA RtTast_SensClsn_0to3 CBSDisLfSev_Scg_1to5_T1m IITA Peter Kulakow Coordinator cbsdl1s cmbi Peter Kulakow Coordinator CMBInc_Est_1to5 IITA 5 Extremely severe Peter Kulakow Coordinator IITA BCarotRet_Meas_pct bcret bcret IITA BetaCarotCt_HPLC_ugg Peter Kulakow Coordinator 3 Mild 2 IITA Peter Kulakow Coordinator amyl AmylCt_Meas_pct Medium intensity 6 2 Gari 10 3 Severe conical-cylindrical 2 4 Red 0 No bitterness CMDisInc_Comp_r_T1m cmd1i IITA Peter Kulakow Coordinator Central part 2 lfcolf Peter Kulakow Coordinator IITA LfCol_VisClsn_1to9 attribute Fufu stickiness scale 0-10 Ugo Chijioke NRCRI, Nigeria FufStick_Meas_0to10 No symptom 1 LafuCt_Comp_gkg lafun Peter Kulakow Coordinator IITA 5 Extremely severe Extremely severe 5 3 long compact 1 2 10 uncooked gari NoGermStk_Count_Stk_T9m sprtct9 IITA Peter Kulakow Coordinator LfPub_VisClsn_0or1 IITA apubes Peter Kulakow Coordinator 4 10 Moldable Rettability capacity ranking 3 varieties RetCap_CompRank_Rk3 intcrp InterCrpSuit_VisClsn_0or1 IITA Peter Kulakow Coordinator Present 1 Peter Kulakow Coordinator PlntShp_Est_1to4 pltshp IITA Busie Maziya-Dixon EbaSmooth_Meas_0to10 Eba smoothness scale 0-10 IITA, Nigeria 1 entire 45-60 5 4 IITA LfCol_ApVisClsn_1to9 lfcola Peter Kulakow Coordinator 1 7 Rough 4 Very severe 4 Very severe 3 High Attieke mouth filled sensations scale 0-10 Ebah Catherine CNRA, Côte d’Ivoire AttMouFilSens_Meas_0to10 PtlCol_VisClsn_1to9 IITA Peter Kulakow Coordinator petcol IITA TipShWt_Wgh_kg tpshwt Peter Kulakow Coordinator BoiCasYelCol_Meas_0to100 Boiled cassava yellow colour scale 0-100 Laurent Adinsi FSA-UAC, Bénin Intermediate 5 purple 4 8 IITA petlgth PetLng_Av_cm Peter Kulakow Coordinator Fufu swelling capacity ranking 3 varieties FufSw_CompRank_Rk3 sprout_CompRank_Rk3 Sprouting ranking 3 varieties Peter Kulakow Coordinator IITA cad3i CADisInc_Comp_r_T3m Slightly sticky 5 moderate sooty mould on >20% of leaves mild leaf curling 4 purple 4 sour 3 LfLife_Count_days lflife IITA Peter Kulakow Coordinator RtWt_PeelWgh_kg IITA rwtapl Peter Kulakow Coordinator No red palm oil 0 Not sticky 0 6 3 high branching shaftwt Peter Kulakow Coordinator GariShftWt_Meas_kg IITA 1 No symptom IITA Peter Kulakow Coordinator AscACt_Meas_pct 5 Slightly streachable Sticky 100 FufuPresev_CompRank_Rk3 Fufu preservability ranking 3 varieties 1 White 3 low susceptibility 5 High pubescence 7 CMDisInc_Comp_r_T6m IITA cmd6i Peter Kulakow Coordinator 3 Severe Peter Kulakow Coordinator EasHvst_Est_1to3 easehav IITA Red 8 5 Moderate yellow 3 4 0 Absent 10 Hard candy horizontal 3 RtYld_PerPlnt_kgPlnt Peter Kulakow Coordinator pltyld IITA High intensity 10 Mild 2 Attieke sourness scale 0-10 CNRA, Côte d’Ivoire AttSourn_Meas_0to10 Ebah Catherine Peter Kulakow Coordinator CMBSev_Est_1to5 cmbs IITA amylp AmylPCt_Meas_pct IITA Peter Kulakow Coordinator Peter Kulakow Coordinator IITA RtSurfCol_VisClsn_1to3 rtscol average 3 No crumbly 0 2 1 1 3 Severe Soft cheese (Laughing cow) 0 5 very bad No symptom 1 Paula Iragaba White NaCRRI, Uganda Boiled cassava surface whitness scale 0-10 IITA flwstk Peter Kulakow Coordinator FlwStlkNo_Count_Stlk 6 3 Bitter Neutral/Absent 0 Peter Kulakow Coordinator PolPrsnc_VisClsn_0or1 ms IITA Peter Kulakow Coordinator LfShp_VisClsn_1to6 lfshp IITA Paula Iragaba Boiled cassava in mouth stickness scale 0-10 Stick_M NaCRRI, Uganda Soft 0 Boiled cassava presence of strips scale 0-100 Laurent Adinsi BoiCasStrip_Meas_0to100 FSA-UAC, Bénin Horizontal 2 rtdiam RtDia_VisScg_1to7 IITA Peter Kulakow Coordinator Peter Kulakow Coordinator IITA ShApSz_Est_1to3 sts IITA lfvnco Peter Kulakow Coordinator LfVeinCol_VisClsn_1to9 1 present 0 Low intensity IITA, Nigeria EbaGrey_Meas_0to10 Busie Maziya-Dixon Eba greyness scale 0-10 FufSurfCol_CompRank_Rk3 Fufu surface colour ranking 3 varieties Absent 0 5 Purple Homo_col Boiled cassava surface colour homogeneity scale 0-10 NaCRRI, Uganda Paula Iragaba 1 white 5 Extremely severe 5 Light cream EbaPresev_CompRank_Rk3 Eba preservability ranking 3 varieties RtSuitGar_CompRank_Rk3 Root suitable for Gari ranking 3 varieties 2 inclined 5 8 rtsz_CompRank_Rk3 Storage Root Size ranking 3 varieties Ebah Catherine Attieke sourness aroma scale 0-10 AttSourArom_Meas_0to10 7 Zig-zag 2 Peter Kulakow Coordinator rtpost IITA RtPos_VisClsn_1to3 0.5m<]]> 2 1 White or cream moderate hair on the edges of tip leaves and bract 3 0 Compacted 0 unsuitable PlpCol_CompRank_Rk3 Storage Root Pulp Color ranking 3 varieties IITA plarch Peter Kulakow Coordinator PlntArch_VisScg_1to5 0 absent 3 cream RtDMC_CompRank_Rk3 Root dry matter content ranking 3 varieties 4 IITA pollen Peter Kulakow Coordinator PollenPrsnc_Est_0or1 Peter Kulakow Coordinator FibCt_Meas_pct IITA fibre LfRet_Est_Pct IITA Peter Kulakow Coordinator lrcent 6 Sticky 10 4 FufFil_CompRank_Rk3 Fufu woody filament presence ranking 3 varieties Very severe 4 1 IITA Peter Kulakow Coordinator rwtwat RtWt_WtrWgh_kg Discoloration ranking 3 varieties Discol_CompRank_Rk3 Peter Kulakow Coordinator stmctcol IITA StCtxCol_Est_1to3 Tending toward vertical 1 3 3 wtagrind IITA GdGariWt_Meas_kg Peter Kulakow Coordinator 1 Top part 1 No symptom Peter Kulakow Coordinator RtEval_Est_1to5 IITA rteval intermediate 2 4 Very severe IITA brnlev BrnchLvl_Count_Lvl Peter Kulakow Coordinator Strong fufu odour 10 10 Fish Eggs cmd3i IITA Peter Kulakow Coordinator CMDisInc_Comp_r_T3m Absent 0 1 short 1 Mild 2 9 Purple 2 [Medium] 5 to 15 female flowers present IITA LfLbNo_Count_Lb lflbno Peter Kulakow Coordinator Cylindrical 3 No symptom 1 Swfi IITA SWfInc_Comp_r Peter Kulakow Coordinator 3 Severe Plant growth ranking 3 varieties PltGwt_CompRank_Rk3 3 Severe 2 entity FloodTol_CompRank_Rk3 Flood tolerance ranking 3 varieties NoHvstRt_Count_Rt Peter Kulakow Coordinator IITA rtno Peter Kulakow Coordinator IITA flwfrk BrnchNo_Count_Brnch Mild 2 none 1 Purple 9 No symptom 1 6 2 7 Long 3 Severe 6 1 High pubescence 7 Peter Kulakow Coordinator NoGermStk_Count_Stk_T6m IITA sprtct6 1 White Green purple 7 lowest rank 3 RtFdCt_CompRank_Rk3 Root food content ranking 3 varieties yes 1 Gari 0 Extremely severe 5 Moderately course 5 Long 7 Silver 1 white 1 1 stemno StNo_Count_St Peter Kulakow Coordinator IITA Not sticky 0 6 10 Orange No symptom 1 plbstm Peter Kulakow Coordinator PltbStLng_Meas_cm IITA 6 brnht Peter Kulakow Coordinator BrnchHt_Meas_cm IITA 1 No symptom IITA BrnchAng_VisScg_0to7 brnang Peter Kulakow Coordinator Peter Kulakow Coordinator shtwt ShWt_Meas_kg IITA yellow 5 Extremely severe 5 3 dark brown 2 Orange 0 No fiber medium suceptibility 5 1 Conical Root yield ranking 3 varieties RtYld_CompRank_Rk3 NaCRRI, Uganda Bitter Boiled cassava taste bitterness scale 0-10 Paula Iragaba FufCol_Meas_1to8 NRCRI, Nigeria Ugo Chijioke Fufu colour scale 1-8 AttOffOdo_Meas_0to10 Ebah Catherine Attieke off-odours scale 0-10 Smooth 3 Glaborous (No hair) 1 Purple 3 0 Not mealy Low intensity 3 wtamash Peter Kulakow Coordinator CakeWt_Meas_kg IITA 3 Other IITA LfRet_Est_1to3 sg Peter Kulakow Coordinator 3 long 2 2 Mild cad3s CADisSev_VisScg_1to5_T3m IITA Peter Kulakow Coordinator 3 mild sooty mould on 5-20% of leaves Laurent Adinsi BoiCasBitt_Meas_0to100 FSA-UAC, Bénin Boiled cassava bitterness scale 0-100 IITA, Nigeria Eba fibrousness scale 0-10 EbaFibr_Meas_0to10 Busie Maziya-Dixon 10 High intensity 0 Dry very high 9 Purple 9 Fufu taste ranking 3 varieties FufTast_CompRank_Rk3 2 4 Very severe light yellow 4 Dark cream 10 Fufu odour scale 0-10 FuOd_Meas_0to10 NRCRI, Nigeria Ugo Chijioke Not Yellow 0 Lanceolate 5 Pure White 100 5 Extremely severe 0 none 0 Not streachable CNRA, Côte d’Ivoire AttGran_Meas_0to10 Attieke granularity scale 0-10 Ebah Catherine Totally pigmented 3 Boiled cassava surface yellowness scale 0-10 NaCRRI, Uganda Paula Iragaba Yellow 7 Long 3 Severe boiCasBittAft_Meas_0to100 Laurent Adinsi Boiled cassava bitter aftertaste scale 0-100 FSA-UAC, Bénin Root formation ranking 3 varieties RtForm_CompRank_Rk3 Ebah Catherine AttSwt_Meas_0to10 Attieke sweetness scale 0-10 CNRA, Côte d’Ivoire worse than average 4 Severe 3 1 no stress 0 Absent Gari 0 mild chlorotic blotches on <10% of leaves 2 Light yellow 6 Mangnan (the traditional starter of attieke) 10 Very severe 4 Not streachable 0 EbSw_CompRank_Rk3 Eba swelling ranking 3 varieties 3 [High] above 15 female flowers present) 5 Extremely severe 2 4 Low intensity 3 1 0 Difficult umbrella 3 Very sticky 10 4 40% of the root surface has root discoloration Purple 5 100 Present Yellow 100 0 No sticky Bright white 10 Not moldable 0 IITA Peter Kulakow Coordinator BoilRtCol_VisClsn_1to3 pdcol Leaf edibility ranking 3 varieties leafed_CompRank_Rk3 Non sticky 0 10 Absence of lumps IITA stmpwt StmpWt_Wgh_kg Peter Kulakow Coordinator Very smooth 10 1 Slightly poundable 5 Extremely severe OvPerf_CompRank_Rk3 Overall performance ranking 3 varieties 2 light cream 0 Broken corn grains IITA sprout sprout_comp_r Peter Kulakow Coordinator 3 Severe 2 intermediate IITA RtConsPrsnc_VisClsn_0or1 Peter Kulakow Coordinator rtcons Peter Kulakow Coordinator IITA cbsdl9i CBSDisLfInc_Comp_r_T9m Irregular 5 0 mush (Coco baca) 10 Very sticky 2 Fufu odour ranking 3 varieties FuOd_CompRank_Rk3 No symptom 1 7 Prominent 2 yellow 4 Very severe Mild 2 2 split or forked 6 irregular 3 Storage Root Shape ranking 3 varieties rtshp_CompRank_Rk3 0 Milk powder RtSuitAb_CompRank_Rk3 Root suitable for Abacha ranking 3 varieties 2 intermediate 2 IITA cbsdl6s Peter Kulakow Coordinator CBSDisLfSev_Scg_1to5_6m 100 Bitter 6 Peter Kulakow Coordinator TimFstAnth_Comp_days IITA flwdfa No symptom 1 0 Non présent High fibre 10 Very severe 4 2 4 Mouldable 10 3 Severe IITA cmd3s Peter Kulakow Coordinator CMDisSev_VisScg_1to5_T3m 0 Neutral/Absent IITA branching Peter Kulakow Coordinator BrnchHt_VisClsn_0to3 10 Dark grey 2 3 Dark brown 2 20% of the root surface has root discoloration IITA fsd FSDisSev_VisScg_1to5 Peter Kulakow Coordinator Extremely severe 5 7 70% of the root surface has root discoloration Root rot presence ranking 3 varieties RtRotPre_CompRank_Rk3 fibrous 2 No symptom 1 3 Short 3 Grey RtConsNo_Est_1to3 Peter Kulakow Coordinator rtcon IITA IITA btwfb Peter Kulakow Coordinator BTNBlkY_Count_Nymph Ebah Catherine AttHomGr_Meas_0to10 CNRA, Côte d’Ivoire Attieke homogenity of grains scale 0-10 Boiled cassava in hand moldability scale 0-10 NaCRRI, Uganda Paula Iragaba Mold_T IITA Tim50Brnch_Count_days Peter Kulakow Coordinator flw50b Very severe 4 4 4 Very severe 4 4 Very severe 5 Ease to cut 0 Green purple 7 Extremely severe 5 Purple 5 1 Present CanForm_CompRank_Rk3 Canopy formation ranking 3 varieties medium size grain couscous 5 Non-poundable 0 10 Very sour White or cream 1 0 Dark 15-30 3 Dark green 5 Heterogeneous 0 Eba cohesiveness scale 0-10 EbaCohe_Meas_0to10 Busie Maziya-Dixon IITA, Nigeria IITA, Nigeria EbaSweet_Meas_0to10 Busie Maziya-Dixon Eba sweetness scale 0-10 1 Cream 2 Sweet Pest tolerance ranking 3 varieties PestTol_CompRank_Rk3 0 No granular Mild 2 3 Low 4 Very severe IITA RtCyanCt_Enz_1to3 Peter Kulakow Coordinator hcn_enz Extremely severe 5 80% of the root surface has root discoloration 8 gtaste_CompRank_Rk3 Gari taste ranking 3 varieties Very bad 5 6 Peter Kulakow Coordinator cmd9i CMDisInc_Comp_r_T9m IITA 3 Severe 3 Severe No symptom 1 3 pink EbaStrea_Meas_0to10 Eba streachability scale 0-10 Busie Maziya-Dixon IITA, Nigeria Crumbly 0 3 highly fibrous intermediate 2 Medium mealiness 5 Powdered sugar 0 0 Absent Very hard 10 Peter Kulakow Coordinator IVig_CIATVisScg_1to5 vigour IITA very little vigor 1 1 0 Absent easy 1 Brown 1 75-90 7 10% of the root surface has root discoloration 1 0 Non sticky 4 chlorosis on 30-50% of leaves 2 better than average cis-9 Peter Kulakow Coordinator IITA Cis9Act_Est_pct Disease tolerance ranking 3 varieties DisTol_CompRank_Rk3 Mild 2 Fibers 100 White or cream 1 6 4 Red 2 Pink or red Dark green 5 2 Elliptic-lanceolate Severe 3 2 Cream Severe 3 Medium 5 short 1 6 2 sweet 8 Taste of boiled roots ranking 3 varieties pdtas_CompRank_Rk3 IITA stmepcol Peter Kulakow Coordinator StEpidCol_Est_1to4 0 no branching PldLvl_VisScg_1to4 Peter Kulakow Coordinator IITA ploidy FufHdStret_CompRank_Rk3 Fufu stretchability in the hand ranking 3 varieties many 3 Medium mealiness 5 tetrachotomous 4 5 Medium Little prominence 3 Combination of above 6 Ease of peeling storage root cortex ranking 3 varieties easepl_CompRank_Rk3 No symptom 1 FufHdHard_CompRank_Rk3 Fufu hardness in hand ranking 3 varieties 3 damaged moderate chlorotic blotches on 10-30% of leaves High intensity 10 Light brown 2 7 Orange 2 1 difficult 7 Very severe 4 0 Absence Peter Kulakow Coordinator IITA PPD_Est_0to10 ppd none 1 0 Absence 1 Ovoid Mild 2 Paula Iragaba NaCRRI, Uganda Boiled cassava aroma intensity scale 0-10 3 Green 100 Granular 6 orange 7 3 Green Coarse 10 low branching(<0.5m) 1 medium (8-15cm) 5 Severe 3 3 Obovate-lanceolate IITA PlntableStkNo_Est_stk stkno Peter Kulakow Coordinator Slightly sour 0 2 light cream Medium 5 Medium stretchability 5 2 Mild 6 Fair 3 4 Red 4 cylindrical 1 White or cream small 1 Crumbly 100 inclined upward 1 4 Purple 9 4 Light grey Peter Kulakow Coordinator hairiness PlntHair_Est_1to5 IITA Mild 2 No symptom 1 Severe 3 2 no 0 0 Big lumps 3 Short 2 Mild frtset Peter Kulakow Coordinator FrtSetPrsnc_VisClsn_0or1 IITA erect 1 5 Intermediate Lumpy 0 4 Very severe No symptom of root discoloration 0 4 3 Light green dark green 3 2 Clear 10 IITA LobMrgnShp_Est_1to7 stmdiam Peter Kulakow Coordinator 3 Green Yellow 3 0 Absent Not mealy 0 1 2 Orange Present 100 2 Medium suitable 1 DrgTol_CompRank_Rk3 Drought tolerance ranking 3 varieties 0 Off-white 5 Extremely severe Very streachable 10 Excellent 1 absent 0 Eba sourness scale 0-10 Busie Maziya-Dixon EbaSour_Meas_0to10 IITA, Nigeria 0 Absent 3 Light green White 1 4 Very severe Grey 0 highest rank 1 4 Very severe Mild 2 Mild 2 3 30% of the leaves have dropped , less than 50% of the remaining leaves are droppy, partially wilted and practically dry, most of the young leaves have reduced greenness or are yellowing. 5 cream 1 5 Extremely severe 10 Very mealy Purple 5 2 light green No symptom 1 No symptom 1 large 3 normal 1 0 no petiole 2 Mild 4 Very severe Bad 4 Very sweet 10 50% of the root surface has root discoloration 5 No symptom 1 Red 4 twice the origiinal volume 2 0 Absence Absent 0 Severe 3 Not mouldable 0 3 pink orange 1 2 10 Dispersed moderatelt fibrous 1 2 Mild 10 High intensity 5 Grainy 3 30% of the root surface has root discoloration 5 Medium intensity 0 White 2 Tending toward horizontal 2 Attoukpou (Ivorian cassava dish) 10 5 Dark brown acronym 10 Very hard Sweet 100 Good 2 0 absent or sessile 1 little 4 1 No symptom 4 Very severe 1 4 Mild fufu odour 5 Smooth 3 4 3 Severe Sticky 10 very good 1 3 Short 2 Orange 3 Severe 3 Short 1 White or cream Medium intensity 6 Slightly sticky 5 chewing gum 10 high susceptibility 7 3 dark brown 6 High intensity (pure vinegar) 10 Mild 2 4 Grey 3 5 Mixed Medium intensity 5 2 scatter hair on the edges of tip leaves and bracts Non fibrous 0 7 Long 3 Light green 9 Complete defoliation of the stem with candlestick appearance dieback is also evident on the stem. Complete defoliation of the stem with candlestick appearance 1 0 Absence 5 Extremely severe 10 High intensity 0 Absence big grains couscous 10 5 Moderate fibre Absence 0 Pct (%) Trait monitored by observing plant vigor one month after planting Visual Rating:Initial Vigor_method Cassava mosaic disease severity CMDSev Severity of the symptoms caused by the cassava mosaic virus, in the family Geminiviridae and genus Begomovirus Severity Boiled root moldability by hand scale 0-10 Eba stickiness in hand scale 0-10 Stalks Cassava storage root pulp carotenoid content Carotenoid content Carotenoid content CarotCt Storage Root Shape Tuberous root rtshp Storage root shape Shape Time from planting cassava seed until hypocotyl emerges from the substrate Sprouting time SprTm Plant Sprouting time Aroma of the steamed cassava Steamed cassava-like aroma BoiCasAromInt Boiled root steamed cassava-like aroma Boiled Root Leaf Vein Color lfvnco Color Color of leaf vein Ovary Color Color of ovary ovryco Color ratio Moisture texture in the mouth s scale 0-10 Measured stem weight excluding leaves and stump Measurement :Stem weight_method Eba smoothness in the mouth scale 0-10 ratio Visual Rating:branching_method Visual scoring of the height of the branches Ranking of phenotypes based on field observations/on testing of food products ​ Comparative ranking by users method ug/g Number Number of female flowers after the buds appear FFlwNo Female flower number Counting:cassava mosaic disease incidence 12-month evaluation_method The ratio of plants showing symptoms of cassava mosaic disease as a proportion of the total plant stands scored at ten to twelve months after planting Eba sourness in the mouth EbaSour Sourness in the mouth Eba Gustatory complex sensation, generally due to presence of organic acids Presence taripo Typhlodromalus aripo Presence of Typhlodromalus aripo Off-odours aroma method Smell the sample and asses the presence or absence of off-odours Visual Observation:Petiole orientation_method Visual observation of petiole orientation. Observe from the middle of the plant, take a general picture across the row. No intermediates allowed. Mechanical textural attribute relating to the force required to achieve a given deformation, penetration, or breakage of a product. Boiled Root Hardness in mouth BoiCastMthRootHard Boiled root hardness in mouth Incidence cgmi Cassava green mite incidence Proportion of plants affected by cassava green mite Total fresh weight of harvested foliage and stems Fresh Shoot Weight Fresh weight ShFrWe Undesired taste scale 0-10 Pct (%) Root Easy to chew texture in the mouth method Put the product between the molars and mash it to assess the number of chews before swallowing Suitability of the root to make Gari Root Root suitable for Gari Gari suitability RtSuitGar Root Rot presence Root rot presence Presence of rot on root RtRotPre Measured percentage fufu processed from fresh storage roots. Estimation :Fufu Content_method Presence of fibers scale 0-10 ratio Severity of the chlorotic blotches on leaf caused by the nymphs of Bemesia tabaci BTNSev Bemesia tabaci nymphs severity Severity A count of the number of branches at every branching level Counting:number of forks_method Color Color Of Boiled Tuberous Roots Color of boiled tuberous roots pdcol Stakes Estimation :Zinc Content_method Measured total zinc content in cassava storage roots. Severity Severity of the Cassava anthracnose disease caused by Colletotrichum gloeosporioides f. sp. CADSev Cassava anthracnose disease severity Odour FuOd Fufu Fufu odour Odour/aroma of fufu Taste of red palm oil Attieke taste of red palm oil Attieke AttTastRdPalmOil Presence and Intensity of the taste of Red Palm oil Peel weight Peel weight Weight peelwt kg Flowering Number Abundance of flower flowerab Surface greyness appearance method When you receive the sample, immediately open it and examine the grey colour Visual assessment of shoot apices based on how large or small the shoot apices are. Visual Rating:size of shoot apices_method 5 pt scale Visual Observation:presence of pollen_method Visual rating of the presence of pollen at the same time of flowering AttStickn Attieke Attieke stickness in the hand Ability of grains to stick in the palm after the granules are pressed in the hand Stickness in the hand Boiled Root Sweetness taste Basic taste produced by dilute aqueous solutions of natural or artificial substances such as sucrose BoiCasTastSweet Boiled root sweetness taste Estimation :Protein Content_method Measured Percentage of protein content in cassava storage roots. 4 pt scale fsd Severity Severity of the Frog skin disease caused by unknown causal agent Frog Skin Disease Plant Height Height Height of plant at harvest from ground level to top of canopy pltht Visual rating of damage caused by cassava green mite,Mononychellus tanajoa. Symptoms rated from 1=(clean,no infection) to 5=(extremely severe, severely diseased), evaluated at the early period of the peak of dry season Visual Observation:cassava green mite severity first evaluation_method Color Anther Color anther Color of anthers Plant growth/vigor of the plant. Plant growth Vigor Plant PltGwt 5 pt scale Zinc content Zinc Content Zinc content zn Proportion of plants within a plot showing root symptoms of cassava brown streak disease Incidence Cassava brown streak disease root incidence cbsdr12i 5 pt scale Count of the number of female flowers after the buds appear,mature, and grow in size to become distinctive at first,second and third branch levels Counting:female flower number_method Total Carotenoid Retention Carotenoid Retention Total caroteneoid content after cooking CaroRet Ranking:3 Size Size of the shoot apex Shoot apex size ShApSz Shape of plant Shape pltshp Plant shape Extraneous matters in mouth scale 0-10 Visual scoring of the root cyanide content estimated using the sodium picrate test. This test consist is applying sodium picrate on the tuberous root and observing the reacting colour Estimation :Hydrogen cyanide potential picrate method_method cm Proportion Color of stigma Color stgmco Stigma Color RtSuitAb Root Root suitable for Abacha Suitability of the root to make Abacha Abacha suitability Width of middle finger or lobe of matured leaf LfLbWdth Width Leaf lobe width kg A ratio of infected plants with cassava bacterial blight to total plant stands scored at ten to twelve months after planting Counting:cassava bacterial blight incidence 12-month evaluation_method Number of Bemesia tabaci adult Number Number of Bemesia tabaci adult white flies BTAdtNo Put a part of the boiled sample and by retro-olfaction, evaluate the presence and the intensity of sweet potato aroma Steamed cassava-like_aroma method 8pt scale Seed Count the number of rotted storage roots per plot at the time of harvest. Counting:Rotted Storage Roots _method A qualitative scoring of the length of the leaflike appendage at the base of the leaf Visual Rating:Stipules Length_method Male Sterile Presence of pollen ms Cassava plants that do no produce viable pollen. Visual rating:root constriction_method Visual rating of root constrictions, as evaluated by CIAT Stem Color Color stmcol Stem color Fruits Measured gari content of fresh root tubers Measurement :Gari Content_method Visual Observation:Spiraling Whitefly Severity_method The trait is scored for severity of cassava spiraling whitefly symptoms caused by Aleurodicus dispersus 4pt scale Presence of pollen Presence pollen Presence of pollen Color Disc Color Color of disc discol Degree of uniformity of the size of grains Attieke homogenity of grains Homogenity of grains AttHomGr Attieke 5pt scale kg Amylopectine content Amylopectin Content amylp Amylopectin content Measurement :specific gravity_method Estimated value obtained by weighing 4-5kg of cassava in air and in water Assessment of the young leaf pubescence . Record whether apical leaves most frequently have or do not have hairs Visual Observation:assessment of presence of leaf pubescence_method Visual rating of texture of the outer most layer of the cassava fruit Visual Rating :Fruit Exocarp Texture_method GariSm Gari Smoothness in the mouth homogeneity of the gari sample Gari smoothness in mouth Granularity Perception of the size, shape, and amount of grains (particles) in the sample. AttGran Attieke Attieke granularity gtaste Gari taste Taste Gari Taste of gari Boiled Root BoiCasTastBit Boiled root taste bitterness Bitterness Basic taste produced by produced by dilute aqueous solutions of natural or artificial substances such as quinine The ratio of plants showing symptoms of cassava mosaic disease as a proportion of the total plant stands scored at seven to nine months after planting Counting:cassava mosaic disease incidence 9-month evaluation_method 3pt scale Pest tolerance PestTol Pest tolerance The hosts ability to reduce the effect of damages on its fitness regardless of the level of pest pathogen multiplication ( Plant Presence of lumps scale 0-10 Number of stem Number StmNo Stem number Firmness texture by touch method Put the sample between fingers and press to evaluate how hard the grains are. Estimation :Amylose Content_method Measured amylose content of cassava roots. Boiled Root Boiled root presence of stripe Refers to the presence of the stripe on the surface of product Presence of stripe BoiCasStrip FufuPresev Fufu Fufu preservability Preservability Quality of Fufu to be preserved for 72h Boiled root smoothness in the mouth scale 0-10 ug beta caroten / g fresh weight 2pt scale The weight of the peels (outer and inner skin) removed from the fresh root cassava using salter scale. Measurement :peel weight_method Growth habit stemgh Growth habit of young stem Young Stem Growth Habit ug/g BCryptoCt B crypto activity b-cryptoxanthin activity B-cryptoxanthin (carotenoid that has hydroxyl group with 50% activity) content Moldability texture in touch method Try to make a ball of the sample and evaluate how easy it is to deform or break the sample Surface yellowness appearance method When you receive a cassava root sample, observe the surface and evaluate the intensity of the yellow colour. Fufu suitability Root Root suitable for Fufu Suitability of the root to make Fufu RtSuitFuf Eba streachability in hand scale 0-10 Smoothness texture in the hand method Sample is pressed firmly between the fingers Eba sourness taste scale 0-10 Measurement of the fresh weight of harvested plant biomass excluding leaves Counting:stem yield_method Branch height Branch height Height BrnchHt Smell the sample and asses the intensity of attieke aroma Attieke-like aroma method stemwt Weight Stem weight Weight of harvested plant biomass excluding leaves Scars Estimation :hydrogen cyanide potential enzymatic method_method Visual scoring of the root cyanide content evaluated using the enzymatic method Number of seeds sown per family Number seedno Number of seeds sown Branching Angle Angle brnang Angle of branching (Angle between vertical plane and first branches) EarBulk Early bulking Tuberous root Early bulking Early bulking Time flw50a 50% of the female flower opened to expose the pistils per plot Days to 50% anthesis Brightness AttBrigh Attieke brightness Brighter or somber Attieke Bemesia tabaci nymphs yellow Number of yellow bemesia tabaci nymphs on 14th leaf btwfy Number 2pt scale Concentration of beta carotene extracted from root samples and estimated by HPLC expressed in ug per gram fresh weight. Estimation :Beta carotene_method Cassava anthracnose stem lesion severity is scored at different times after planting to coincide with typically high symptom expression. Symptoms are rated on a scale from 1 (= no symptoms) to 5 (= extremely severe stem lesions and dieback of stem) Visual Observation:cassava anthractnose disease severity in 3-months_method kg Seed Color seedco Main color of seed Color 5pt scale cm Roasted cassava-like aroma Aroma like that of roasted cassava Boiled Root Boiled root roasted cassava-like aroma boiCasAromRoas ratio boiled root stickness in hand scale 0-100 Mealiness pd Poundability (mealiness of boiled roots) Poundability Fibrousness texture in the mouth method After chewing feel sample between tongue and palate to assess the amount of string like particles present on sample 2pt scale Stickiness texture in the hand method Put a part of the boiled sample between thumb and index fingers and using tapping motions, evaluate the amount of product adhering on them Rating of the taste of boiled root Gustation :Taste Of Boiled Roots_method Attieke Cohesion between granules (ability of grains to stick together or retake initial form after force of pressure) Attieke cohesiveness Cohesiveness AttCoh Visual rating of the angle between a vertical plane and first primary branch. 0 = no branching, 3 = 15-30 degree, 5 = 45-60 degree, 7 = 75-90 degree Visual Scoring :Branching Angle_method Gari Content GarCt Gari content Gari content Proportion of Lodged Plants Proportion of lodged plants (>45deg) lodplt Proportion Attieke moldability in the hand AttMold Moldability in the hand Ability to form a ball Attieke 10 pt scale Counting:Bemesia tabaci nymphs_method Counting of the number of Bemesia tabaci nymphs white flies on the 14th leaf. Stretchability texture by the hand method Take a sizeable piece of sample, flatten it with palms and stretch 2pt scale Sample of gari weighed before and after frying usually for experimental purposes Measurement :gari sampled weight_method Number nohav Plant Stands Harvested Number of plant stands harvested The ratio of plants showing symptoms of cassava mosaic disease as a proportion of the total plant stands scored at two to three months after planting Counting:cassava mosaic disease incidence 3-month evaluation_method Count of the number of stakes germinated, one month after planting Counting:sprout count at one-month_method Put the product in mouth and mash/crush it between the molars to assess the presence of small grains on the tongue Granularity texture in the mouth method Measured weight of cassava root samples (kg) between 4 - 5kg of each of the harvested plot to determine the dry matter by specific gravity Measurement :root weight in air_method Plant SuitSlEnv Suitability to soil and environment Compatibility for use in a given environment Suitability to soil and environment BoiCasChew Boiled root easiness to chew Property related to the number of chews necessary to swallow the product Boiled Root Easy to chew Rettability Rettability capacity RetCap Root Capability for roots to soften during soaking 9pt scale The trait is scored at seven to nine months after planting as severity of cassava bacterial blight symptoms caused by Xanthomonas axonopodis pv. Manihotis and rated on a scale from 1 (= no symptom) to 5 (= extremely severe) Visual Observation:cassava bacterial blight severity 9-month evalution_method Qualitative rating of the ease of peeling root cortex Visual Scoring :Ease Of Peeling Root Cortex_method FFlwProp Proportion Proportion of female flower Proportion of female flower Counting:non marketable root number_method Count of the number of small or less than 1kg root size kg ratio days Sweeling Pulp swelling PulSw Pulp Swelling of the pulp during toasting Symptoms of infection by cassava mosaic virus is scored between seven and nine months after planting. Symptoms rated from 1=(clean,no infection) to 5=(extremely severe, severely diseased) Visual Observation:cassava mosaic disease severity 9-month evaluation_method FloodTol Flood tolerance Flood tolerance The ability to which a cassava plant maintains its biomass production during flood conditions Plant Measurement :marketable root weight_method Measured weight of harvested cassava roots usually classified as large size and medium size excluding small sized roots Visual rating of root peduncle length of the plant Visual Rating:Storage Root Peduncle_method 5 pt scale Time to reach 50% of the plants at the branching stage Time to 50% branching Days to 50% branching flw50b Branches AttPrFibr Attieke Quantity of fibers Attieke presence of fibers Presence of fibers Plant Ease of plant harvest Ease of harvest easehav Ease of harvest Visual rating of root periderm colour Visual Rating:Storage Root Periderm Color_method Branching habit Branching habit Plant brnhbt Branching habit 4pt scale 3pt scale Count of the number of stems per plot Counting:stem number_method Stickiness texture in the mouth method Put a part of boiled sample in the mouth, chew it and evaluate: Amount of product adhering on/in the teeth after product mastication, and force required to remove product completely from the palate, using the tongue, after complete compression of the sample between tongue and palate   Visual scoring of stem color. Observe from the middle third of the plant. Make a small shallow cut and peel back the epidermis Visual Scoring :stem cortex color_method A ratio of infected plants with cassava bacterial blight to total plant stands scored at two to three months after planting Counting:cassava bacterial blight incidence 3-month evalution_method Measured width of the middle finger or lobe of matured leaf Measurement :leaf lobe width_method Internal root discoloration or vascular streaking that renders cassava roots unfit for human or animal consumption. ppd Post-harvest physiological deterioration post-harvest deterioration Surface Colour uniformity Boiled Root Uniformity of cassava root surface colour Boiled root surface color homogeneity BoiCasSurfColHom 7pt scale EbaTast Taste of eba Taste Eba Eba taste Attieke mouth filled sensations Mouth filled sensations AttMouFilSens Sensation that grains fill the mouth Attieke Observation of stipules margin Stipule margin StpMrgShp Shape Fufu Colour of cooked fufu being as white as a flip chart paper or as as off white as soy milk colour, or as grey as skin of sardine fish, or as light as cement colour, or as cream coloured as peak evaporated liquid milk, or as light yellow as cooked egg york, or as yellow as skin of ripe orange, or as brown in colour as whole wheat meal Surface colour FufSurfCol Fufu surface colour Fufu taste Taste Fufu Taste of fufu FufTast Observe the sample and evaluate the degree of brightness Brightness appearance method Visual Rating :Stigma Color_method Visual rating of sigma color Root Count of the number of emerging seedlings from each family in the pre-nursery done on a daily bases until its ready for transplanting Counting:germination count_method Visual Rating:Storage Root Shape_method Visual rating of root shape PlntIVigor Initial vigor Initial plant vigor at one month after planting Initial Vigor Attieke fermented taste Attieke AttFermTast Intensity of the fermented taste Fermented 5 pt scale 5 pt scale pct(%) Abscisic acid content of leaf sample Abscisic Acid Content Abscisic Acid Content abscon Bitterness scale 0-100 Calculation :Dry Yield_method Dry weight of harvested roots derived by multiplying fresh storage root yield by dry matter content expressed in tons per hectares. boiled root odour scale 0-100 Visual rating of female flowers without rudimentory stamen Visual Rating :Female Stamenoids_method Weight LfWt Weight of leaf Leaf weight Trans9Ct Activity of trans 9 beta carotene Trans-9 beta carotene activity Trans-9 activity Number kg Shaft weight shaftwt Weight Gari shaft weight 5 pt scale Observe from the middle third of the plant. Measure two leaves per plant. Expressed in centimeter (cm) Measurement :petiole length_method Bitterness after taste method Put a part of the boiled sample in the mouth and evaluate whether bitter after swallowing Eba fibrousness in mouth scale 0-10 Count of the rotted stems per plot at the time of harvest Counting:Stem rot_method Presence of strips appearance scale 0-100 Sugar content Sugar content sugar Sugar Content TermBrnchNo Number of terminal branches with inflorescence Number of terminal branches with inflorescence Number cm Surface greyness EbaSurfGrey Eba surface greyness Colour of the surface of the sample from grey to light grey Eba 2 pt scale Estimation :percentage leaf retention at 6 months after planting_method An estimation of the percentage stem length with retained leaf measured in percentage (%) using a representative plant stand in a plot, between 6 to 7 months after planting t/ha Attieke Off-odours Undesired or atypical odor associated with transformation or deterioration of the product. (Smoke, molds, over fermented, etc) AttOffOdo Attieke off-odours Put a part of the sample in mouth, chew it and after 5 chews, evaluate the mouth filled sensetions Mouth filled sensations texture in mouth method Sprout count Number of germinated stakes sprtct Number Beta Carotenoid Retention Beta Carotenoid Retention BCaroRet Beta carotene content after cooking Surface smoothness scale 0-10 Greyness scale 0-10 cm Cohesiveness texture by touch method Put the sample between fingers and press to evaluate how grains adhere to each other. RotStmNo Number of rotten stem Number of rotten stem Number 5 pt scale pct(%) Tuberous root Storage Root Size Storage root length rtsz Length Estimation :b crypto_method Estimation of b-cryptoxanthin (carotenoid that has hydroxyl group with 50% activity cm 4pt scale Smell the sample and asses the presence or absence of red palm oil aroma Red palm oil aroma method 9pt scale Eba swelling Sweeling Swelling of the gari during the preparation of eba Eba EbSw Distance between leaf scar Distance lfscdist Leaf scar distance fruitno Number Number of fruits Number of fruits ratio Visual Rating:staygreen_method Visual rating of leaf retention or longevity Fufu stickiness in hand scale 0-10 cmbi Proportion of plants within a plot showing symptoms of cassava mealy-bug damage (Phenacoccus Manihoti) Incidence Cassava Mealy Bug Incidence Expression de la douceur ou de la dureté des grains dattiéké AttFirm Attieke Attieke firmness Firmness Visual Rating :Storage Root Diameter_method Visual rating of root diameter A ratio of infected plants with red spider mite to total plant stands. Counting:Red Spider Mite Incidence_method An evaluation of the integration of root shape, size, diameter, constriction, neck length on a scale. Before scoring the roots, the field technician walks the harvested plot to get an idea of the average root type of the trial which will then be used as the middle level of the scale. Genotypes better than average will be scored with scale levels lower than the middle level. Similiar genotype that are certainly worse compared to the average score are rated with levels higher than the middle level. Trait description is provided by Hernan Ceballos of CIAT Visual Rating:root evaluation_method Root length RtLng Root length Length Visual Rating :Ovary Color_method Visual rating of ovary color g/kg The trait is scored at four to six months after planting as severity of cassava bacterial blight symptoms caused by Xanthomonas axonopodis pv. Manihotis and rated on a scale from 1 (= no symptom) to 5 (= extremely severe) Visual Observation:cassava bacterial blight severity 6-month evalution_method Surface colour appearance scale 1-8 Mealiness of boiled cassava storage roots determined qualitatively by applying pressure to boiled roots Sensory Assesment :Poundability_method Fufu stretchability in hand scale 0-10 Eba Eba cohessiveness/moldability EbaHdCohe Textural attribute relating to degree to which a substance can be deformed before it breaks Cohesiveness General appreciation General appreciation at a given crop stage Appreciation Plant GenApp Visual scoring of stem color. Peel epidermis back and look at underside of epidermis(skin). Visual Scoring :stem epidermis color_method lflbno Number of leaf lobes Leaf Lobes Number Number Counting:cassava bacterial blight incidence 6-month evalution_method A ratio of infected plants with cassava bacterial blight to total plant stands scored at four to six months after planting The trait is scored for severity of red spider mite symptoms caused by Oligonychus gossypii and Tetranychus spp. Visual Observation:Red Spider Mite Severity_method 9pt scale 3pt scale LfCol Leaf color Leaf color Color kg Put a part of the boiled sample and by retro-olfaction, evaluate the presence and the intensity of sweet potato aroma Roasted cassava-like aroma method Visual Rating :Ploidy_method Visual rating of the ploidy level Number Number of fruits formed after pollination Number of fruitset flwfrt Counting:cassava brown streak disease leaf incidence 6-month evaluation_method Ratio of the number of plants showing leaf symptoms from cassava brown streak disease out of the total plant stands Visual rating of petiole color Visual Rating :Petiole Color_method Visual rating of damage caused by cassava green mite,Mononychellus tanajoa. Symptoms rated from 1=(clean,no infection) to 5=(extremely severe, severely diseased), evaluated at the early period of the peak of dry season Visual Observation:cassava green mite severity second evaluation_method 3pt scale Counting:cassava anthractnose disease incidence in 6-months_method A ratio of the number of plants showing sysmptoms of cassava anthracnose disease to total plant stands at four to six months after planting 3pt scale Symptoms of infection by cassava mosaic virus is scored between two and three months after planting. Symptoms rated from 1=(clean,no infection) to 5=(extremely severe, severely diseased) Visual Observation:cassava mosaic disease severity 3-month evaluation_method Sweet potato-like aroma Boiled root sweet potato-like aroma Aroma like tha of sweet potato, Possibly like aroma of boiled, roasted or fried sweet potato Boiled Root BoiCasAromSweetpotat Storage root pulp color Storage Root Pulp Color Color Tuberous root pulp PlpCol Put a part of the sample in the mouth and evaluate the intensity of fermented taste Fermented taste method ug/g Leaf scar number lfscno Number Number of leaf scars Extraneous matters appearance method Observe the sample and evaluate the presence of absence of extraneous matter Sepal Color Color Color of sepals splcol Sourrness of the sample (gustatory complex sensation, generally due to presence of organic acids) Attieke sourness in the mouth Attieke AttSourn Sourness in the mouth days t/ha/year Visual Observation:cassava brown streak disease leaf severity 6-month evaluation_method Severity on leaf symptoms caused by cassava brown streak virus, in the family Potyviridae and genus Ipomovirus and rated on a scale from 1 (= no symptom) to 5 (= extremely severe) rtcons Presence of constrictions on the storage root Storage Root Constrictions Presence of constriction Number Counting:sprout count at six-month_method Count of the number of stakes germinated, six months after planting BoiCasHdMeal Mealiness in hand Boiled Root Characterised by being dry and crumbly like boiled egg Boiled root mealiness by hand Visual rating of root position in the soil Visual Rating :Root Position_method weeks Counting:number of seeds sown_method Count of the number of seeds sown per family in the pre-nursery or directly in the nursery bed Visual Rating:Leaf Lobes Number_method Most common number of leaf lobes assessed on five leaves from the middle of the plant at six months after planting. Rating of the level of pubescence on the growing part. It is a proportion of tissue covered by hair on the tip leaves. Visual Observation:Hairiness_method PlntArch Plant Architecture Architecture Plant architecture Surface colour homogeneity 0-10 Annual root yield using yield per hectare as a function of the crop duration. Estimation :yield per year_method Number Number of big or more than 1kg root size Marketable root number mktrtno Hairiness Hairiness Hairiness hairiness Size or diameter of grains Size of grains Attieke grain size Attieke AttGrSiz ratio Visual assessment of the shape of plant. Record the most observed shape on the plot. Visual Observation:plant shape_method Granularity in mouth scale 0-100 Gari GariFil Presence of woody filaments or crude fibers in Gari Filament presence Gari woody filament presence kg Number Weight after drying cassava flakes Dry weight gdrywt Gari weight after drying Fermented taste scale 0-10 Gari fibre gfibre Gari fibre Fibre content Weigh foliage and stems per plot at harvest Measurement :Fresh Shoot Weight_method Surface whiteness Eba surface whiteness EbaSurfWhit Eba Colour of the surface of the sample from light white to off white Weigh the cassava cake after pressing and dehydrating using hydraulic press Measurement :weight of mashed cassava cake_method Petiole length PetLng Petiole length Length Rotted Storage Roots Number Number of rotted storage roots RotRtNo Measurement:Stem diameter_method Measurement of stem diameter taken on the middle of the plant 5pt scale Estimation :leaf retention at harvest_method An estimation of the percentage stem length with retained leaf measured in percentage (%) using a representative plant stand in a plot, at harvest Rate the abundance of flowers on a plant Visual Observation:flowering_method Visual Rating:root neck length_method Visual rating of root neck length as evaluated by CIAT Measurement :root weight after peel_method This is the weight of peeled cassava roots using a pan suspended to a weighing scale Aroma of attieke Attieke Attieke Attieke attieke-like aroma AttArom Days to first anthesis Exposing of the pistil per plot of any female flower flwdfa Time Estimation :plant yield_method Average yield per plant in a plot. It is estimated by dividing the total weight of roots by the number of plants harvested. Count of the number of big or more than 1kg root size Counting:marketable root number_method Canopy formation+P2:P60 Canopy Soil area covered by the plants canopy Formation CanForm The extent to which storage root has formed, taking shape. Related to early bulking Formation RtForm Root Root formation Number Estimated root dry matter estimated by multiplying 100 times the ratio of dry root weight after oven drying to constant weight divided by the weight of an approximately 100 gram sample of fresh roots Estimation :Root Dry Matter Content_method Qualitative rating of compatibility for use in intercroping Visual Rating :Suitability for Intercropping_method Lafu content lafun Lafun Content Lafu weight Pct (%) Trait monitored by observing the color of first fully expanded leaves Visual Rating:First Fully Expanded Leaf Color_method Mechanical textural attribute relating to the force required to remove material that sticks to the mouth Boiled root stickness in mouth Boiled Root Stickness in the mouth BoiCasMthStick ratio Visual Rating:root length evaluation_method Visual assessment of the root length Severity CMBSev Cassava Mealy Bug Severity Severity of the damage caused by Cassava mealy bug (Phenacoccus Manihoti) Dry matter content of root related terms. Dry matter content Root dry matter content RtDMC Tuberous root peel ratio Storage Root Diameter Diameter rtdiam Storage root diameter Proportion of rotten root RotRtPrp Proportion Rotten root proportion Incidence Proportion of plants within a plot showing symptoms of cassava brown streak disease Cassava brown streak disease leaf incidence cbsdli Boiled Root BoiCasMthRootMoist Perception of moisture content of food by the tactile receptors in the mouth, and also in relation to the lubricating properties of the product Moisture in the mouth Boiled root moisture in mouth AttUndesTast Attieke Undesired taste Any undesired taste in the sample (smoke, over-fermented, etc.). Attieke undesired taste BoiCasSurfWhit Boiled Root Colour of cassava root surface varies from cream to bright white Surface whiteness Boiled root surface whiteness 8pt scale Red palm oil aroma scale 0-10 Eba Eba stickiness kin the hand Mechanical textural attribute relating to the force required to remove material that sticks to the hand Stickness in the hand EbaHdStic Count the number of weeks from planting to first apical branching associated with the formation of inflorescence. Visual Rating :Apical Branching_method Calculation :Top Yield_method Calculated as weight of foliage and stems expressed in tons per hectares per plot at harvest Seedling kg Presence Fruit set presence frtset Fruit set Overall performance Plant Plants ability to meet the farmers needs from planting to final product. Performance OvPerf Petiole color Petiole Color petcol Color 5 pt scale 3pt scale 5 pt scale Visual Rating:Storage Root Size_method Visual scoring of root length cadi Cassava anthracnose disease incidence Incidence Proportion of plants within a plot showing symptoms of cassava anthracnose disease Eba hardness in hand EbaHdHard Hardness in the hand Mechanical textural attribute related to the force necessary to achieve a certain deformation Eba Leaf life span LfLiife Life span Leaf Life span Weight gariwt Gari sampled weight Gari sampled weight Yes/No scale Color RtSurfCol Root Surface Color Storage root surface color Gari Gari water release Water release gariWtRel the ease of water relased during pressing gari 3pt scale ratio ratio Visual Rating:root flesh color_method Visual rating of root pulp color as evaluated by CIAT Visual Rating:Storage Root Cortex Color_method Visual rating of root cortex colour 7pt scale Moldability in the hand scale 0-10 Estimation :Iron Content_method Measured total iron content in cassava storage roots. 2pt scale Attieke sourness in the mouth scale 0-10 Visual Rating:Leaf Vein Color_method Trait monitored by observing the color of leaf vein Calculation :Amylose Amylopectin Ratio_method The amylose content of a cassava root sample divided by the amylopectin content of the same sample Gari Heaviness GariHea Gari heaviness Density of gari Visual Rating:root color_method Visual rating of storage root surface color as evaluated by CIAT Leaf leafed Palatability of cassava leaves likened to be eaten as fresh vegetable Leaf edibility Edibility Surface colour sppearance method Visually inspect sample surface Easy to chew scale 0-100 Ascorbic acid content Ascorbic Acid Ascorbic acid content Duration from planting to first anthesis derived as the date of observation of 50% of the female flowers exposing pistil minus the date of planting Visual Observation :days to 50% anthesis_method lfret Leaf retention (stay green). Leaf Retention ability Leaf retention Visual Rating:Root Neck Length_method Visual rating of the root neck length 3pt scale FlwStlkNo Number of stalks carrying buds Number of flowering stalks Number Counting:number of fruits _method Count of the number of fruits observed at all levels of branching per plot Estimation :percentage leaf retention_method An estimation of the percentage stem length with retained leaf measured in percentage (%) using a representative plant stand in a plot Visual Rating:Storage Root Pulp Color _method Visual rating of root pulp colour immediately after roots are cut Fibrouness texture appearance method After breaking / cutting, breaking / crumbling, evaluate the presence/intensity of fine fibers visible to the eye Counting:cassava anthractnose disease incidence in 12-months_method A ratio of the number of plants showing sysmptoms of cassava anthracnose disease to total plant stands at ten to twelve months after planting 4pt scale Visual Rating:female flower evaluation_method Visual rating of the abundance of female flowers present at all branching levels on a plant stand on per plot basis Spiraling Whitefly Incidence Proportion of plants within a plot showing evidence of colonization by spiraling whitefly. Incidence Swfi Cyanide content RtCyanC Tuberous root cyanide content Cyanide content in storage roots Number Place sample between fingers and feel to access the amount of force required to press it Hardness texture by hand method kg/plant Pubescence Pubescence of young leaves Apical Pubescence LfPub 4pt scale Visual Observation:Cassava Mealy Bug Severity_method Severity of cassava mealy bug symptoms caused by mealybug, Phenacoccus Manihoti Number Number of planted stakes stkplt Total number of stakes planted Counting:number of stakes_method An estimated number of plantable stakes (about 20cm long, with approximately six nodes) that can be made out of the total number of stems in a plot Disease tolerance The hosts ability to reduce the effect of infection on its fitness regardless of the level of disease pathogen multiplication ( Plant Disease tolerance DisTol 3pt scale The ratio of plants showing symptoms of cassava mosaic disease as a proportion of the total plant stands scored at one to six weeks after planting Counting:cassava mosaic disease incidence 1-month evaluation_method brnlev Number of levels Branching Levels Number of levels of branching (Actual number of levels (at harvest)) Fufu smoothness in hand FufHdSmoth Smoothness in the hand Absence of lumps Fufu Put a part of the boiled sample and by retro-olfaction, evaluate the presence and the intensity of sweet potato aroma Sweetpotato-like aroma method Estimation: post-harvest physiological deterioration method Estimation of post-harvest physiological deterioration by slicing the roots. Mealiness in the mouth Characterised by being dry and crumbly like boiled egg yolk BoiCasMthMeal Boiled root mealiness in mouth Boiled Root Visual Rating :Anther Color_method Visual rating of anthers color Odour of boiled cassava Boiled root cassava odour Cassava odour BoiCasCasOd Boiled Root g Storage Root Peduncle Storage Root Peduncle rtpedu Brightness appearance scale 0-10 Gustation :gari taste_method Culinary assessment of the taste of gari cm Surface creamness appearance method When you receive the sample, immediately open it and examine the cream colour Ploidy Ploidy level Ploidy level (n = 1,2,3,4 ) (by morphological characteristics) ploidy nmkrtno Number of small or less than 1kg root size Non marketable root number Number Geometrical attribute of product associated with presence of long string like particles Eba EbaFibr Fibrousness in the mouth Eba fibrousness in mouth Orientation Petiole orientation PetOrt Petiole orientation 8pt scale Boiled Root Presence of fibers Boiled root presence of fibers Refers to the presence of fine fibers visible to the eye boiCasFibr When you receive the sample, observe the surface and evaluate the intensity of the white colour. Surface whiteness appearance method 2pt scale Surface Yellowness Boiled Root BoiCasSurfYell Boiled root surface yellowness Colour of cassava root surface varies from light yellow to bright yellow Starch content Starch content Starch Content starch 5 pt scale Characteristic odor of red palm oil AttRdPlmOilArom Red palm oil Attieke Attieke red palm oil aroma Fufu woody filament presence FufFil Filamament presence Presence of woody filaments or crude fibers in Fufu Fufu pct(%) Visual Rating:Storage Root Constrictions_method Visual rating of mature root constrictions 7pt scale Severity Cassava bacterial blight severity CBBSev Severity of bacterial blight disease caused by Xanthomonas axonopodis pv. Manihotis Cassava-like aroma scale 0-10 Plant 3pt scale Estimation :Beta Carotenoid Retention_method Measured percentage of beta carotene content in a prepared food product compared to the nutrient content in the raw food. The trait is scored at ten to twelve months after planting as severity of cassava bacterial blight symptoms caused by Xanthomonas axonopodis pv. Manihotis and rated on a scale from 1 (= no symptom) to 5 (= extremely severe) Visual Observation:cassava bacterial blight severity 12-month evaluation_method Branches CBBInc Incidence Incidence of the cassava bacterial blight Cassava bacterial blight incidence Attieke AttPrLum Presence of aggregates Attieke presence of lumps Presence of lumps days Number of levels Visual rating of the caruncle color Visual Rating :Caruncle Color_method Scoring of the distance between leaf scars. Measured from the middle of stem on the middle third of the plant, where the scars are not flat. Make a measurement along the stem then divide the distance by the number of nodes in the measured part. Avoid taking measurement on mealy bug infected plants. Visual Rating:leaf scar distance_method Counting of the number of Bemesia tabaci adult white flies on the top five leaves. Counting:Bemesia tabaci adult_method Bitterness scale 0-10 Pct (%) White color appearance method Observe the surface of product and evaluate the intensity of each type of the colour and its homogeneity Ratio Boiled Root Crumbly Property of the product to crumble between the fingers Boiled root crumbness BoiCasCrum Sweetness taste method Put a part of the sample in the mouth and on the tongue; then evaluate the intensity of sugary taste cm Dry matter content of storage roots Root Dry Matter Content Dry matter content RtDMCt Pct (%) Visual Rating :Seed Color_method Trait monitored by observing the color of the seed Prominence of fresh leaf scars lfscar Prominence Leaf Scar Prominence Visual rating of root surface texture Visual Rating:Root Surface Texture_method kg A ratio of the number of plants showing cassava green might symtoms to total plant stands at the peak of the dry season Counting:cassava green mite incidence second evaluation_method 9pt scale 7pt scale Measurement :root weight in water_method As part of the dry matter determination method by specific gravimetry, suspend in water the root sample initially weighed in air and then weigh. Visual Rating:compactness of shoot apices_method Visual assessment of the compactness of shoot apices based on how closely the shoot apices are. Geometrical attribute associated with the overall degree of absence of particles within sample Eba Eba smoothness in mouth Smoothness in the mouth EbaMthSmooth Put a part of the sample in the mouth and evaluate the intensity of the sourness Sourness taste method Visual rating of boiled roots Visual Rating :Color Of Boiled Tuberous Roots_method ratio g/kg Attieke masticability Force required to a given deformation, penetration or to reduce to sample to a swallowable form, (being easily chewable) Masticability AttMast Attieke A ratio of the number of plants showing sysmptoms of cassava anthracnose disease to total plant stands at four to six months after planting Counting:cassava anthractnose disease incidence in 3-months_method White colour scale 0-100 Refers to the presence of small grains during chewing Granularity BoiCasGran Boiled Root Boiled root granulariness Surface yellowness scale 0-10 Estimation :Sugar Content_method Sugar content in cassava storage root. 5 pt scale inncol Color Color of outer surface of storage root cortex (inner skin) Storage Root Cortex Color Visual assessment of the average length of the stalks Visual Rating:stalk average length evaluation_method Red Spider Mite Incidence Incidence Proportion of plants within a plot showing evidence of colonization by red spider mite. rsmi cis-9 Cis-9 beta carotene activity Cis 9 activity Cis 9 isomer activity kg/g Yam-like aroma method Put a part of the boiled sample and by retro-olfaction, evaluate the presence and the intensity of sweet potato aroma Granularity in mouth scale 0-10 BoiCasMthFibr Boiled Root Fibrousness in the mouth Feeling of threads/fibres as you chew Boiled root fibrousness in mouth kg Proportion of plants within a plot showing symptoms of cassava mosaic disease Cassava mosaic disease incidence cmdi Incidence kg mc Moisture content Storage root moisture content Moisture Content Texture Root Surface Texture rttext Storage root surface texture 5pt scale After chewing feel sample between tongue and palate to assess the amount of string like particles present on sample Smoothness texture in the mouth method Boiled Root Force required to cut/break with hand BoiCasHard Hard to break/cut Boiled root hardness to break Visual Observation:typhlodromalus aripo_method Visual observation of the presence of t.aripo Tuberous root Yield Tuberous root yield Root yield RtYld Visual Rating :Young Stem Growth Habit_method Visual rating of growth habit of young stem Count of the number of stakes germinated, twelve months after planting Counting:sprout count at twelve-month_method 3pt scale Days to first inflorescence Time to first inflorescence flwdfi Time to reach the first inflorescence Count of the number of stakes germinated, three months after planting Counting:sprout count at three-month_method 2pt scale Pct (%) Counting:male flower number_method Count of the number of male flowers after the buds appear,mature, and grow in size to become distinctive at first,second and third branch levels Fufu Ability of fufu to stretch when pulled apart with fingers Stretchability in the hand Fufu stretchability in the hand FufHdStret A ratio of the number of plants showing cassava green might symtoms to total plant stands at the peak of the dry season Counting:cassava green mite incidence first evaluation_method 2pt scale Both inner and outer colour can range from light off-white to white (pure white) BoiCasWhitCol White colour Boiled Root Boiled root white colour NMkRtWt Non marketable root weight Weight of non-marketable root- i.e., small sized root Weight Visual scoring of leaf retention or longevity Visual Rating:Leaf Retention_method Sensory assessment of the fibre content after the fried gary is locally sieved and milled and then prepared as eba (a popular dish in Nigeria). Sensory Assesment :gari fibre_method select Selected variety Selection Selected variety Duration from planting to first anthesis derived as the date of observation of the first female flower to expose pistil is visually observed minus the date of planting Visual Observation :days to first anthesis_method Plantable stem length PlStmHt Plantable stem length Length Germinated stake Proportion sprout Sprouting Proportion of stakes germinated Severity CBSDRtSev Severity of the symptoms on leaf caused by cassava brown streak virus in the family of Potyviridae and genus Ipomovirus Cassava brown streak disease leaf severity Put a part of the sample in the mouth and evaluate the intensity of undesired taste Undesired taste taste method Pubescence Young Stem Pubescence Pubescence of young stem stmpub Number ratio Distribution of anthocyanin pigmentation Anthocyanin Pigmentation AnthrCPig Anthocyanin Pigmentation Yield Gari The weight of gari in relation to the unpeelled fresh root mass Gari yield GariYld 4pt scale 3pt scale Color of stem cortex stmctcol Color Stem cortex color 3pt scale Counting:Cassava Mealy Bug Incidence_method A ratio of plants showing symptoms of cassava mealy bug damage divided by the total number of plant stands Firmness scale 0-10 Visual rating of young stem pubescence Visual Rating :Young Stem Pubescence_method Plant height without leaf corresponding to the stem portion without leaf Stem height Height stmht surface creamness scale 0-10 Counting:plant number with inflorescence_method Proportion of plant per plot with inflorescence at varying growth stages including pollinated and unpollinated flowers 3pt scale Fufu swelling capacity Swelling capacity of fufu sample Swelling FufSw Fufu RSMSev Severity Red Spider Mite Severity Red spider mite severity 5 pt scale Attieke Stickness in hand scale 0-10 4pt scale Tuberous root InGrdStor In-ground storability In-ground storability In-ground storability Swelling capacity of gari sample Swelling capacity swelling Swelling capacity Visual rating of stem color nine months after planting Visual Scoring :Stem Color_method AttSourArom Sourness Attieke sourness aroma Attieke Odor of sourness ratio Masticability texture in mouth method Put a part of the sample in mouth, chew it and after 5 chews, evaluate the masticability kg Extraneous matters Attieke extraneous matters Attieke Sensation of extraneous matters during mastication AttExtrMat Measured stem portion above the stump comprising the hardwood,semi hardwood upper shoot portion but excluding the immature greenish shoot portion Measurement :plantable stem_method Visual Observation:cassava mosaic disease severity 1-month evaluation_method Symptoms of infection by cassava mosaic virus is scored between one to six weeks after planting. Symptoms rated from 1=(clean,no infection) to 5=(extremely severe, severely diseased) Ease of root cortex removal Ease of peeling storage root cortex Ease of pealing easepl Root cortex Fruit Exocarp Texture Texture fruexo Texture of the outer most layer of the cassava fruit Surface yellow ness appearance scale 0-100 Shape Central Leaf Shape Shape of central leaf taken from a mid-height position. lfshp 5pt scale Compactness of the shoot apex Shoot apex compactness Compactness ShApCmp Pct (%) 7pt scale 7pt scale g/kg This is when the fufu sticks or adhere to the fingers when it is touched with fingers or during moulding into bolus for swallowing Fufu Fufu stickiness in the hand FufHdStick Stickiness in the hands Proportion of plants per plot that have an inflorescence at varying growth stages. Plant with pollinated and unpollinated flowers are all counted together pnoinf Proportion of plant with inflorescence Proportion Weighing of the grated cassava before fermentation in jute bags Measurement :gari weight after grinding_method The number of germinated stakes divided by the total number of planted stakes scored one month after planting Counting:Sprouting_method Visual rating of floral disc color Visual Rating :Disc Color_method Presence of lumps appearance method Observe the sample and evaluate the presence of absence of lumps An estimation of the percentage stem length with retained leaf measured in percentage (%) using a representative plant stand in a plot, between 7 to 8 months after planting Estimation :percentage leaf retention at 7 months after planting_method Visual rating of the young leaves pubescence Visual Rating:Apical Pubescence_method 3pt scale Counting:cassava anthractnose disease incidence in 9-months_method A ratio of the number of plants showing sysmptoms of cassava anthracnose disease to total plant stands at seven to nine months after planting Count of the leaf scars on the main stem Counting:leaf scar number_method Fufu moldability by hand scale 0-10 Total extracted carotenoids in cassava storage root as estimated by spectrophotometer Estimation :Total Carotenoid Content_method Extraneous matters appearance scale 0-10 Fufu odour scale 0-10 fe Iron content Iron content. Iron Content Color of outer surface of storage root periderm (outer skin) Color outcol Storage Root Periderm Color Visual Rating :Petiole Length_method Visual rating of the petiole length Fufu weight Fufu Content Fufu weight fufucnt ratio Observe the sample and evaluate the uniformity of grains Homogenity of grains appearance method Angle between branch and petiole petang Insertion angle Petiole Insertion Angle 4pt scale Measured weight of tip shoot portion of the stem Measurement :tip shoot weight_method Flowers pct(%) 3pt scale stkwt Stock weight Fresh weight of the planted part anchoring the storage root Weight Number of harvested marketable storage roots Root Number Number RtNo Weight of mashed cassava cake Weight of mashed cassava cake wtamash Weight Observe the shpae of the stipule margin shapes from the upper third of the plants and record the most frequent occurence. No intermediates is allowed. Visual Observation:stipule margin_method Stretchability in the hand Eba The tendency of a body to return to its original shape after it has been stretched or compressed EbaHdStrea Eba stretchability in the hand Visual assessment of the increment in quantity when water is added to the gari Visual Rating:swelling capacity_method Visual Observation :days to 50% branching_method Visual observation at 50% of the plant stand per plot branches(dd/mm/yyyy) Visual Rating :Central Leaf Shape_method Trait monitored by observing the leaf shape from a middle-height position. ratio rteval Root evaluation Evaluation Evaluation of various root properties Visual Observation:Sooty Mould_method Rating of the proportion of black mould on the lower leaves Counting:Branching Levels_method Count of the actual number of levels of branching at harvest. flwfrk Number of forks Number of branches Number Hardness texture in the mouth scale 0-10 TipShWt Tip shoot weight Tip shoot weight Weight ratio Leaf Lobe Position Position in which leaf lobes are held lflobp Position Counting:bemesia tabaci nymphs black_method Count of the number of number of black bemesia tabaci nymphs on 14th leaf on the same tallest shoot Estimation :Lafun Content_method Measured percentage Lafun processed from fresh storage roots. kg Pct (%) Take a whiff and evaluate the intensity of fufu odour Odour method ug/g days A count of the number of germinated stakes Counting:Sprout count _method Aroma like that of yam, Possibly like aroma of boiled, roasted or fried yam Boiled root yam-like aroma Boiled Root BoiCasAromYam Yam-like aroma protei Protein Content Protein content Protein content Crush the product between two fingers and assess the ease of crumbliness Crumbly in the hand method Visual Rating :branching habit_method Rating of the branching habit of the lowest branching Attieke cohesiveness scale 0-10 Estimation :total carotenoid by icheck method_method Measurement of total carotenoid content in a giving cassava storage root sample using icheck kits or device Measurement :plant height without leaf_method Measured stem portion without leaf in centimeter Weigh harvested storage roots per plot at harvest Measurement :Fresh Weight of Storage Root_method 5pt scale ug/g 8pt scale 5pt scale Number Preservability Eba preservability EbaPresev Eba Quality of Eba to be preserved for 24h Off-odours scale 0-10 Visual Observation :days to first inflorescence_method Observation of the appearance of developing inflorescence on a plant or plot Measured total stem length per plot or per number of plant stands Measurement :Average stem length_method Measurement :gari shaft weight_method Weighing of the residues after sieving the roasted gari Observe the sample and evaluate the size of grains Size of grains appearance method Mechanical textural attribute relating to the force required to remove material that sticks to the finger Stickness in the hand boiCasHdStick Boiled Root Boiled root stickness in the hand Taste of boiled roots pdtas Taste of boiled roots Boiled tuberous root Taste MkRtWt Marketable root weight Marketable root weight Weight 8pt scale Proportion of plants lodged at greater than 45 degrees in a plot Counting:Proportion of Lodged Plants_method RtConsNo Number of constriction Number of constrictions on the storage root Root constrictions number Measurement: root weight after washing_method Fresh cassava roots are washed in water and weighed on a pan suspended to a weighing scale Masticability scale 0-10 Cassava anthracnose stem lesion severity is scored at different times after planting to coincide with typically high symptom expression. Symptoms are rated on a scale from 1 (= no symptoms) to 5 (= extremely severe stem lesions and dieback of stem) Visual Observation:cassava anthractnose disease severity in 9-months_method cm ash Mineral salt content Ash content Ash Content Count the number of storage root per plot harvest Counting:Root Number_method 3pt scale Root Position rtpost Position of roots Position Visual Rating :Sepal Color_method Visual rating of sepal color Visual rating of chlorotic blotches infestation on leaves caused by white fly Visual Observation:bemesia tabaci nymphs severity_method 4pt scale Measured fresh weight of plant parts at soil level from the neck of the root to the beginning of the plantable stem Measurement :stump weight_method 4pt scale Feeling of slight bitterness after swallow Boiled root bitterness after taste Boiled Root Bitterness after taste BoiCasTastBit ratio Orange colour scale 0-10 4pt scale Counting:number of fruitset_method Count of number of fruits formed from the seeds after pollination Eba hardness in the hand scale 0-10 Estimation :Amylopectin Content_method Measured amylopectin content of cassava roots. Color of caruncle carcol Color Caruncle Color Visual rating of unexpanded apical leaf color. Visual Rating:Unexpanded Apical Leaves Colors_method Visual Observation:cassava mosaic disease severity 12-month evaluation_method Symptoms of infection by cassava mosaic virus is scored between ten and twelve months after planting. Symptoms rated from 1=(clean,no infection) to 5=(extremely severe, severely diseased) 4 pt scale Visual scoring of the plant architecture Visual Rating:Plant Architecture_method Visual scoring of the severity of frog skin disease symptoms caused by unknown causal agent Visual Observation:Frog Skin Disease_method Severity of the damage caused by cassava green mite Cassava green mite severity CGMSev Severity 4pt scale Measurement: plant height with leaf_method Measurement of stem portion with leaves from the point of attachment of the oldest leaf to the youngest leaf (apical leaf portion). Counting:sprout count at nine-month_method Count of the number of stakes germinated, nine months after planting 5 pt scale 5 pt scale 9pt scale 5pt scale Visual Rating :Leaf Scar Prominence_method Visual rating of prominence leaf scars Visual Rating :Anthocyanin Pigmentation_method Visual rating of distribution of anthocyanin pigmentation 5pt scale 4pt scale Weight of cassava after drying using the frying pan Measurement :gari weight after drying_method Number of rotten storage root relative to the storage root harvested in a plot estimated in percentage (%) Calculation: percent of rotten roots_method AttTastSweet Attieke Basic taste produced by dilute aqueous solutions of natural or artificial substances such as sucrose Attieke sweetness taste Sweetness taste Product Discol Discoloration Discoloration Change in color, when food product is being processed ug/g Measurement :non marketable root weight_method Measured weight of harvested cassava roots (small sized roots) Stickness in the mouth scale 0-10 Counting:number of flowering stalks per branch level _method Count of the number of stalks carrying the buds at every point of branching where inflorescence starts Visual Observation:cassava bacterial blight severity 3-month evalution_method The trait is scored at two to three months after planting as severity of cassava bacterial blight symptoms caused by Xanthomonas axonopodis pv. Manihotis and rated on a scale from 1 (= no symptom) to 5 (= extremely severe) Visual assessment of plant vigor during establishment as evaluated by CIAT Visual Rating:initial plant vigor_method Pct (%) AttOrCol Attieke Attieke orange colour Orange colour Color of grains from light yellow to orange Mouth filled sensations scale 0-10 Pct (%) cm Smoothness in the hand scale 0-10 Visual rating of root surface color Visual Rating:Root Surface Color_method Visual Rating :Male Sterile_method Visual rating of presence of male pollen Antioxidant and water soluble vitamin of cassava storage root. Estimation :Ascorbic Acid_method Gari weight after grinding wtagrind Weight Weight after grinding cm Male flower number flwmno Number of male flowers after the buds appear Number ScarHt Leaf scar height Height from ground to leaf scar Height Proportion of the number of female flowers in a plot to the number of plant stand in the plot Counting:flowering incidence_method Eba sweetness taste scale 0-10 Assessment of the level of yellowness in cassava storage root pulp using the tc chart Visual Rating:total carotenoid by chart_method Boiled root sweetness taste scale 0-100 BoiCasMthRootSmooth Boiled Root Smoothness in the mouth Geometrical textural attribute relating to lack of presence of particles in a product Boiled root smoothness in mouth Visual Observation:cassava anthractnose disease severity in 6-months_method Cassava anthracnose stem lesion severity is scored at different times after planting to coincide with typically high symptom expression. Symptoms are rated on a scale from 1 (= no symptoms) to 5 (= extremely severe stem lesions and dieback of stem) Orange colour appearance method Observe the sample and evaluate the intensity of the orange colour Measurement :leaf lobe length_method Measured length of the middle finger or lobe of matured leaf Pulp Pulp discoloration Discoloration PulDisc Pulp discoloration during processing Measurement :Plant Height_method Measured as height from ground level to the top of canopy at harvest Report whether the variety has been selected or not Selection:selected variety_method An estimation of the percentage stem length with retained leaf measured in percentage (%) using a representative plant stand in a plot, between 5 to 6 months after planting Estimation :percentage leaf retention at 5 months after planting_method Estimation :gari starch_method Percentage of starch compostion of gari. This is done locally by using hydraulic jerk to press the gari while it is fresh after grating. Number Estimation of beta carotenoid components with 100% proVitamin A activity Estimation :trans 9_method sooty Proportion Balck mould Sooty Mould t/ha 5pt scale Leaf lobe length LfLbLng Length Length of middle finger or lobe of matured leaf 7pt scale Spiraling Whitefly Severity Spiraling whitefly severity Severity SWFSev Boiled cassava odour method Take a whiff and evaluate the intensity of cassava odour Plant Drought tolorance The ability to which a cassava plant maintains its biomass production during arid or drought conditions Drought tolerance DrgTol Hardness to break in the hand scale 0-100 Pct (%) Measurement :First Apical Branch Height_method Measured as height from ground level to point of first apical branch variable_of Length of stipules Stipules Length Length stipgt 4pt scale Crumbness in the hand scale 0-100 Counting:number of terminal branches with inflorescence_method The maximum number of terminal branches with inflorescence observed at all levels of branching in a plot Eba surface whiteness scale 0-10 Measured percentage of water contained in cassava storage roots at harvest usually estimated as one minus the dry matter content Estimation :Moisture Content_method bc Beta carotene Beta-carotene (ug/g fresh wt) Beta carotenoid content ratio Stem Measurement of the fresh weight of the planted part anchoring the storage root(kg) Measurement :stock weight_method 2pt scale Visual rating of root symptoms caused by cassava brown streak virus at twelve months after planting, in the family of Potyviridae and genus Ipomovirus. Symptoms rated from 1=(clean,no infection) to 5=(extremely severe, severely diseased) Visual Observation:cassava brown streak disease root severity 12-month evaluation_method Assessment of the starch content of gari Starch content Gari starch gstarch ratio Ratio of the number of plants showing leaf symptoms from cassava brown streak disease out of the total plant stands Counting:cassava brown streak disease leaf incidence 9-month evaluation_method 5 pt scale Mealiness in the hand scale 0-10 Visual Observation:cassava brown streak disease leaf severity 1-month evaluation_method Severity on leaf symptoms caused by cassava brown streak virus, in the family Potyviridae and genus Ipomovirus and rated on a scale from 1 (= no symptom) to 5 (= extremely severe) When you receive a cassava root sample, observe the surface and evaluate the intensity of the yellow colour. Color homogeneity appearance method 5 pt scale Number Number BTNyNo Number of Bemesia tabaci nymphs white flies Number Number of Bemesia tabaci nymphs Counting:cassava brown streak disease leaf incidence 3-month evaluation_method Ratio of the number of plants showing leaf symptoms from cassava brown streak disease out of the total plant stands Eba Eba surface creamness Surface creamness EbaSurfCream Colour of the surface of the sample from cream to light cream Visual Observation:cassava brown streak disease leaf severity 9-month evaluation_method Severity on leaf symptoms caused by cassava brown streak virus, in the family Potyviridae and genus Ipomovirus and rated on a scale from 1 (= no symptom) to 5 (= extremely severe) Homogenity of grains scale 0-10 Calculation :Fresh Root Yield_method Calculated as weight of fresh storage roots expressed in tons per hectares per plant at harvest Basic taste produced by dilute aqueous solutions of natural or artificial substances such as sucrose EbaTastSweet Eba sweetness taste Sweetness taste Eba Attieke aroma scale 0-10 Cassava anthracnose stem lesion severity is scored at different times after planting to coincide with typically high symptom expression. Symptoms are rated on a scale from 1 (= no symptoms) to 5 (= extremely severe stem lesions and dieback of stem) Visual Observation:cassava anthractnose disease severity in 12-months_method Weight of harvested storage root RtWt Weight Storage root weight Measures leaf life span estimated as days. Calculation :Leaf Life _method 3pt scale ratio Counting:Spiraling Whitefly Incidence_method A ratio of infected plants with spiraling whitefly to total plant stands. Put a part of the sample in mouth, chew it and after 5 chews, evaluate the granurality Granularity texture in the mouth method Pct (%) Estimation :Starch Content _method Estimated percentage of complex carbohydrates or start after extraction from cassava storage root Presence of fibers appearance method Observe the sample and evaluate the presence of absence of fibers Compatibility for use in intercroping. intcrp Intercropping suitability Suitability for Intercropping FufHdMol Fufu Moldability in the hand Ability of the fufu to stick together easily without disintegrating or cohesive and being easy to mould. Fufu moldability in the hand Amylose content amyl Amylose content Amylose Content ratio 4pt scale Counting:cassava mosaic disease incidence 6-month evaluation_method The ratio of plants showing symptoms of cassava mosaic disease as a proportion of the total plant stands scored at four to six months after planting Food quantity Quantity of food from a root. Related to root dry matter content Root Root food content RtFdCt kg Estimation :Fibre Content_method Measured part of tuber root that cannot be digested by humans. Bitterness taste method Put a part of the boiled sample in the mouth and evaluate whether bitter after swallowing 7pt scale Number Abscisic acid content of leaf sample. Estimation :Abscisic Acid Content_method 5 pt scale StumpWt Stump weight Weight of stump Weight days Sample is put in the hands and moulded Moldability texture in the hand method Sourness aroma method Smell the sample and asses the presence or absence of odour of sourness Flowers 7pt scale Gari dryness Gari Dryness of the gari sample GariDry Dryness Presence of stripes appearance method Observe the surface of product and evaluate the size and the number of stripe Number of plantable stakes Number of stakes stkno Number Residue left behind after all organic matter has been burnt off, a measure of total mineral salts in a food Estimation :Ash Content_method 5 pt scale Length Root neck length NckLng Root Neck Length Mechanical textural attribute relating to the degree to which a substance can be deformed before it breaks BoiCasHdMold Boiled root moldability by hand Boiled Root Moldability in the hand Number of emerging seedlings Number SdlngNo Seedling number Number 5 pt scale Boiled root sweetness taste scale 0-10 Count the number of plant stands that are harvested in a plot Counting:Plant Stands Harvested_method Taste of red palm oil Taste method Put a part of the sample in the mouth and evaluate the intensity of taste of red palm oil Attieke Sweetness taste scale 0-10 Estimation :cis 9_method Estimation of isomer activity with 50% proVitamin A 2pt scale Bitter aftertaste scale 0-100 Boiled root stickness in hand scale 0-10 2pt scale Apical Branching Time to first branch BrnchTim Time to first apical branching (associated with formation of inflorescence) ratio Softness is when it is quite easy to compress the fufu sample, while hardness is when force is used to compress the sample or takes effort to compress the sample Fufu FufHdHard Hardness in the hand Fufu hardness in hand Number Nymphs 3pt scale Visual Rating :Petiole Insertion Angle_method Trait monitored by observing the angle between branch and petiole Counting:cassava bacterial blight incidence 9-month evalution_method A ratio of infected plants with cassava bacterial blight to total plant stands scored at seven to nine months after planting scale_of Grain size scale 0-10 Boiled cassava surface whitness 0-10 kg 5 pt scale Measured percentage of total carotene content in a prepared food product compared to the nutrient content in the raw food. Estimation :Total Carotenoid Retention_method Fufu hardness by hand scale 0-10 RtAmylProp Amylopectin:amylose ratio Amylose Amylopectin Ratio Amylose Amylopectin Ratio Presence of fibers texture scale 0-100 Put a part of the boiled sample between thumb and index fingers and using tapping motions, evaluate the amount of product adhering on them Mealiness texture in the hand method Nymphs 5 pt scale Boiled Root Absence of roughness, lumps, holes, fibre lines, and ridges along the cassava root BoiCasSurfSmooth Boiled root surface smoothnness Surface smoothness Number Pct (%) Surface smoothness appearance method When you receive a cassava root sample, observe the surface and evaluate the intensity of the yellow colour. Severity on leaf symptoms caused by cassava brown streak virus, in the family Potyviridae and genus Ipomovirus and rated on a scale from 1 (= no symptom) to 5 (= extremely severe) Visual Observation:cassava brown streak disease leaf severity 3-month evaluation_method Sourness aroma scale 0-10 method_of Counting:cassava brown streak disease leaf incidence 1-month evaluation_method Ratio of the number of plants showing leaf symptoms from cassava brown streak disease out of the total plant stands 3pt scale kg Stalk length Stalk length StkLng Length Measure weight of fresh foliage leaf with above ground biomass excuding the stem Measurement :leaf weight_method CBSDLfSev Cassava brown streak disease root symptoms severity Severity Cassava brown streak disease root severity Boiled root fibrousness in mouth scale 0-10 Rating of the difficulty in pulling the plants from the ground during harvesting Ease of Harvest Assessment_method Quality PltMatQual Quality of the stem to replant Planting material Planting material quality Mealiness texture in the mouth scale 0-10 2pt scale t/ha Visual Rating:Fruit Set _method Visual rating of presence of fruit set 3pt scale 5 pt scale ratio 7 pt scale Taste of red palm oil scale 0-10 7pt scale GariCol Color Colour of the surface of the sample, taking into account its shininess Gari surface butter colour Gari Visual Observation:cassava mosaic disease severity 6-month evaluation_method Symptoms of infection by cassava mosaic virus is scored between four and six months after planting. Symptoms rated from 1=(clean,no infection) to 5=(extremely severe, severely diseased) Eba cohesiveness in the hand scale 0-10 kg kg/g 11pt scale Color Stem epidermis color Color of stem epidermis stmepcol A ratio of the number of plants showing root symptoms from cassava brown streak disease as a proportion of total plant stands Counting:cassava brown streak disease root incidence 12-month evaluation_method kg Pct (%) Count of the number of stakes planted per plot Counting:number of planted stakes_method Fibre Content fibre Fibre content Fibre content femsta Presence of stamen in female cassava flowers Presence of stamen Female Stamenoids 5 pt scale Put a part of the sample in mouth, chew it and after 5 chews, evaluate the presence or absence of extraneous matter Extraneous matters texture in mouth method Counting:bemesia tabaci nymphs yellow_method Count of the number of number of yellow bemesia tabaci nymphs on 14th leaf on the same tallest shoot Hardness to break/cut texture in the hand method Crush the product between fingers and assess the ease of breaking Number Number of black bemesia tabaci nymphs on 14th leaf Bemesia tabaci nymphs black btwfb ratio pct(%) ratio Estimated dry matter content from the specific gravity value weighted cassava (4-5kg) Estimation :dry matter content by specific gravity method_method Trait monitored by observing the position in which leaf lobes are held Visual Rating:Leaf Lobe Position_method ratio Measurement :leaf scar level_method Measured height from ground level to the lowest retained leaf on the main stem ug/g 6pt scale 8pt scale