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