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