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Prioritising quality traits for gender-responsive breeding for boiled potato in Uganda. | LitMetric

AI Article Synopsis

  • This paper analyzes data from western (Kabale) and central (Rakai) Uganda to identify gender-responsive traits in boiled potato varieties that could improve market acceptance and support breeding programs.
  • It employs an interdisciplinary and participatory approach to gather insights on socio-economic preferences, processing, and sensory qualities, culminating in a detailed product profile.
  • Key traits like red skin and yellow flesh appeal to both genders, while women particularly prefer larger, mealier potatoes for better processing and eating quality, highlighting the importance of considering gender roles and market demands in breeding decisions.

Article Abstract

Using quantitative, qualitative and sensorial data collected from western (Kabale) and central (Rakai) Uganda, this paper identifies and describes gender-responsive traits preferred in varieties for the boiled potato market. These traits are aggregated into a product profile to support breeding programme design and decision-making that will increase probability of variety acceptance. An interdisciplinary and participatory methodology was used to collect data on socio-economic on trait preferences, processing and organoleptics and finally, to develop a lexicon through a sensorial panel. Characteristics that were important to both men and women, such as red skin and yellow flesh, are linked to market preferences. Women-only preferred characteristics such as big size and mealiness are linked to processing efficiency and eating quality. Besides agronomic traits, breeders must consider factors such as gender roles, social norms, and market preferences traits that guide farmers and other food chain actors in their selection of new varieties.

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Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7984245PMC
http://dx.doi.org/10.1111/ijfs.14840DOI Listing

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