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