Gendered Food Mapping on Boiled Cassava in Uganda

Step 2 of the WP1 component aimed at identifying cassava quality attributes preferred by end-users along the cassava value chain in Uganda in order to provide breeders with criteria for trait prioritization. A descriptive survey employing mixed methods of data collection was conducted in Luweero and Apac districts to understand the perceptions of men and women on quality attributes of cassava. In addition, a market survey was conducted in Luweero, Apac and Kampala districts to understand quality attributes of fresh cassava roots. Results indicated that generally for men and women in both districts, local landraces were preferred due to their inherent quality attributes namely; sweet taste, easy to peel, cook fast, soft after boiling, white boiled roots, and big roots. Furthermore, the top three attributes for both men and women were disease resistance, high yield and sweet taste. Nonetheless, women identified drought tolerance and softness of boiled roots as highly preferred attributes, while men prioritized long in-ground storability and marketable roots. For the marketing survey, quality cassava root attributes preferred by traders were: big and slender roots, pink outer skin colour, soft, sweet and non-fibrous roots when chewed, roots with white flesh, and easy to peel roots. It was noted that women resident in urban areas were ranked as the main buyers of cassava. Moreover, quantity of cassava roots traded varied between seasons. Transportation, exposure to sunshine and poor handling were key reasons for post-harvest deterioration.