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