Evaluating the effects of Climate Smart Agricultural (CSA) practices on productivity, adaptation, and mitigation indicators in Ethiopia: A meta-analysis approach.

Climate-smart agricultural (CSA) practices have been adopted in various agroecological zones in Ethiopia to enhance productivity, improve resilience to climate change, and reduce greenhouse gas emissions through carbon sequestration. However, the overall impact of different CSA practices on productivity, adaptation, and mitigation metrics has not been exhaustively evaluated. The study employed a meta-analysis approach based on data from 220 peer-reviewed articles to assess the effects of commonly used CSA practices on these indicators across Ethiopia's diverse agroecological regions.

Sensory properties of selected biofortified common bean () varieties grown in Burundi.

The dry common bean is an important grain legume used for human consumption worldwide. In Eastern Africa, Burundi has a significantly high per capita consumption of the crop. There has been significant research on the underlying agronomic traits of dry biofortified common beans, such as disease resistance.

A case of transdisciplinarity and collaborative decision making: the co-construction of Gendered Food Product Profiles.

Crop breeding in sub-Saharan Africa has made considerable gains; however, postharvest and food-related preferences have been overlooked, in addition to how these preferences vary by gender, social difference and context. This context is changing as participatory approaches using intersectional gender and place-based methods are beginning to inform how breeding programmes make decisions. This article presents an innovative methodology to inclusively and democratically prioritise food quality traits of root, tuber and banana crops based on engagement with food systems actors and transdisciplinary collaboration.

Analysis of association of sensory and laboratory assessments for quality and consumer acceptability of steamed East Africa highland bananas.

Background: The relevance of several characteristics for the acceptability of steamed East Africa bananas (matooke) was assessed using consumer-preferred characteristics, the overall liking scores, check-all-that-apply (CATA) and the Just About Right scale. The study was conducted in rural and urban locations in three banana growing regions of Uganda. Two landraces and two hybrids were processed into matooke.

The East African highland cooking bananas 'Matooke' preferences of farmers and traders: Implications for variety development.

'Matooke' is a staple food made from Highland cooking bananas in the Great Lakes region of East Africa. Genetic improvement of these bananas for resistance to pests and diseases has been a priority breeding objective. However, there is insufficient information on fruit quality characteristics that different users prefer, resulting in sub-optimal adoption of new varieties.