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