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