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