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