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