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