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