Gendered mapping and consumer testing of steamed matooke in urban areas of Uganda

Cooking banana or matooke is a key staple food for Ugandans, usually consumed in steamed form. Breeding interventions over the years have focused on increasing productivity for farmers especially in lieu of resolving constraints such as pests and diseases and adverse weather (drought). However, despite gains in productivity due to improved or superior cultivars, end-user uptake remained lukewarm. As a result, it was important to understand the underlying reasons for this leading to the studies that sought to investigate end-user preferences for the matooke consumed along the value chain beyond farmer fields. The current study focused on exploring the attributes of steamed matooke that are desirable or undesirable for urban consumers segregated by gender, age and income status. This approach is a useful precursor for targeted breeding of cultivars possessing consumers' preferred characteristics. The study was conducted in Kampala and Wakiso. First, a gendered food mapping involving use of Focus Group Discussions (FGDs) and Individual Interviews (IDIs) was conducted. This was followed by a consumer test with 381 consumers where four steamed matooke samples/cultivars were evaluated namely, Nakitembe, Kibuzi, Ntika and Mpologoma. Steamed-mashed matooke was the most consumed form (97%) and with the highest frequency of consumption (83%). Of the cultivars assessed Kibuzi was most-preferred during the FGDs and also had the highest mean overall liking in the consumer test (7.2). Ntika was least-preferred (5.9). However, differences were observed among income classes and gender groups (sex and age). High- and low-income consumers gravitate towards steamed Kibuzi while for the middle income it was Mpologoma. The females (adult and youth) showed more preference for Mpologoma while the males liked Nakitembe more. The mapping of sensory characteristics showed that the key drivers of overall liking were a yellow color; a nice aroma; attractive looking; sweet (delicious, not sweet like sugar); Homogeneous (one color); good taste and soft. Matooke taste proved a key determinant for the preference of steamed Kibuzi over the other steamed matooke. It is therefore important to unlock this attribute in terms of sensory quantitative descriptive analysis and physico-chemical characterization, to guide breeding efforts geared towards improving sensory acceptability of matooke cultivars. Differences were observed in preference among different income and gender categories. Therefore, breeders need to package appropriate products based on the preferences of the various socio-demographic segments, including by gender and income class groupings to enhance new cultivar adoption

Current status of knowledge about end-user preferences for boiled potato in Uganda – A food science, gender and demand perspective

This report synthetizes the current state of knowledge about preferred characteristics for boiled potato among the different value chain actors; demand and profitability for the product in urban and peri-urban areas; and the agronomic practices and gender norms surrounding the potato product in Uganda. A literature review as well as key informant interviews were conducted to obtain information. From the findings, preferred physicochemical characteristics of raw and boiled potato are centered on appearance, color, size, texture and dry matter content. This can inform a more demand-oriented breeding by CIP and national partners. Potato is important for food and income generation for both men and women value chain actors, hence new potato varieties have been adopted in the different regions of Uganda. Across the value chain, the potato product has been found to be highly profitable

Priority quality traits for gendered sweetpotato breeding in Mozambique

IntroductionSweetpotato breeders strive to develop varieties that address productivity challenges farmers face in sub-Saharan Africa (SSA). However, adoption of these varieties is low, partly attributed to limited attention to attributes desired by the end-users.MethodsThis study sought to identify the key traits preferred by eight women processors and 426 consumers (180 male, 246 female) in Manhiça, Marracuene and Maputo districts, Mozambique. Processing diagnostics and consumer studies evaluated two local varieties (‘Lilas’, ‘N’santimuni’) and two improved varieties (‘Alisha’, ‘Irene’). Data from processors were analyzed using content analysis and summary statistics. Consumer hedonic data were analyzed using clustering and regression models, while Penalty analysis and Multiple correspondence analysis were performed for the Just-about-right and Check-all-that-apply tests respectively.ResultsProcessors prioritized mealiness, sweet taste, not fibrous, good sweetpotato smell, ease of peeling, easy to cook and good appearance for the boiled root. ‘N’santimuni’ was the most preferred variety for processing. Consumers preferred ‘N’santimuni’ and ‘Lilas’ because of their high dry matter, pleasant sweetpotato smell, firmness in the hand, smoothness when eating and sweet taste. ‘Alisha’ and ‘Irene’ were the most penalized for low scores on sweetness, mealiness, and firmness. Women consumed sweetpotato more frequently than men and had better discernment of sweet taste, homogeneity and colour. Also, youth and more educated consumers disliked improved varieties more than adults and lower income consumers.DiscussionProcessors and consumers strongly indicated their preference and importance of quality attributes such as mealiness, sweet taste, firmness for boiled sweetpotato. However, such traits are rarely included in breeding designs. Breeding programs can thus be enhanced by studies of biophysical and chemical parameters of sweetpotato. This will enable quantification incorporation of these quality attributes

Effect of packaging methods on the storage stability of dried capelin under simulated temperature and humidity conditions

Small pelagic fish have grown in importance for the food and nutrition security of people in developing countries. The goal of this study was to improve the storage stability of dried small pelagic fish (Capelin - Mallotus villosus) using appropriate packaging methods. Commercially dried capelin was packaged using conventional air packaging (AP), vacuum packaging (VP), modified atmosphere packaging (MAP, 99.9% N2) and hessian bags (HB) before storage at simulated temperature and humidity conditions of Uganda (relative humidity H” 54 and 83%; temperature H” 30 and 17 °C, respectively) for 8 weeks. Chemical and microbiological stability of the dried capelin was assessed with respect to packaging methods. Water content and water activity increased significantly (p<0.05) for the HB packed capelin (12.7 – 17.6% and 0.6 - 0.7, respectively). Lipid content decreased significantly (p<0.05) towards the end of storage in the HB packed dried capelin. Primary lipid oxidation (peroxide value) was lowest in the vacuum packed dried capelin (31.5 – 53.5 ìmol kg-1). Secondary lipid oxidation (TBARS) decreased significantly (p<0.05) with storage time in the modified atmosphere packed dried capelin (250.3 – 152.9 ìmol MDA kg-1). Free fatty acid content of dried capelin increased throughout storage irrespective of the packaging method. Total microbial count decreased significantly (p<0.05) in the vacuum packed dried capelin (4.8 – 3.6 log cfu g-1); while mould counts increased significantly (p<0.05) in the HB packed dried capelin (1.0 – 3.0 log cfu g-1). VP and MAP enhanced the storage stability of dried Capelin.Key words: Lipid oxidation, Mallotus villosus, vacuum packagin

Role of Traditional Small Scale Fisheries in Food Security and Livelihoods: Case of Lake Albert Fisher Communities, Uganda

Uganda’s fisheries sub-sector is predominantly supported by traditional small-scale fisheries which plays a vital role in food security and livelihoods of at least 5.3 million Ugandans. Nonetheless, this role has not been adequately characterized and quantified. Here, we report part of the work undertaken between June 2010 and December 2013 among fisher communities of L. Albert. Using recommended survey tools, 350 fishers from 5 landing sites around the lake were interviewed purposively to probe their role in food security and livelihoods. Results indicated that 160,000MT of fish valued at US$800M was harvested annually and marketed locally and regionally. The study sites contributed 85.7$ 700.8 million while at household level, the average daily income was pitifully low US$26 although above the poverty line. About 90$ 5,000 annual and only US$ 100 for processor. The per capita fish consumption at study sites was 4.4kg above the national current value. Generally, traditional small-scale fisheries contributed immensely to food security and livelihoods of other people but it was inadequately reflected among the fisher communities themselves.Keywords: Fishing Sector Behavior & Activities, Fisheries Economics, Small Scale and Artisanal Fisherie

Priority quality traits for gendered sweetpotato breeding in Mozambique

Introduction: Sweetpotato breeders strive to develop varieties that address productivity challenges farmers face in sub-Saharan Africa (SSA). However, adoption of these varieties is low, partly attributed to limited attention to attributes desired by the end-users. Methods: This study sought to identify the key traits preferred by eight women processors and 426 consumers (180 male, 246 female) in Manhiça, Marracuene and Maputo districts, Mozambique. Processing diagnostics and consumer studies evaluated two local varieties (‘Lilas’, ‘N’santimuni’) and two improved varieties (‘Alisha’, ‘Irene’). Data from processors were analyzed using content analysis and summary statistics. Consumer hedonic data were analyzed using clustering and regression models, while Penalty analysis and Multiple correspondence analysis were performed for the Just-about-right and Check-all-that-apply tests respectively. Results: Processors prioritized mealiness, sweet taste, not fibrous, good sweetpotato smell, ease of peeling, easy to cook and good appearance for the boiled root. ‘N’santimuni’ was the most preferred variety for processing. Consumers preferred ‘N’santimuni’ and ‘Lilas’ because of their high dry matter, pleasant sweetpotato smell, firmness in the hand, smoothness when eating and sweet taste. ‘Alisha’ and ‘Irene’ were the most penalized for low scores on sweetness, mealiness, and firmness. Women consumed sweetpotato more frequently than men and had better discernment of sweet taste, homogeneity and colour. Also, youth and more educated consumers disliked improved varieties more than adults and lower income consumers. Discussion: Processors and consumers strongly indicated their preference and importance of quality attributes such as mealiness, sweet taste, firmness for boiled sweetpotato. However, such traits are rarely included in breeding designs. Breeding programs can thus be enhanced by studies of biophysical and chemical parameters of sweetpotato. This will enable quantification incorporation of these quality attributes

End-user preferences to enhance prospects for varietal acceptance and adoption in potato breeding in Uganda

Background Potato varieties have diverse biophysical characteristics, so it is important for breeders to have the capacity to choose those that meet the preferences of end users, such as mealiness, firmness, potato taste; among others. Combining user preferences with descriptive information on the sensory characteristics of boiled potatoes can contribute to the improvement of consumer-driven varieties. This study aims to factor in the preferences of end users to improve the prospects for varietal acceptance, adoption, and discrimination of genotypes in potato breeding. Results The priority quality traits of the boiled potatoes were determined by evaluating gender and livelihood using the G+ tool. Potato genotypes were discriminated by penetration and the procedure was repeatable between cooking replicates at 40 min of cooking. Instrument-based texture parameters, such as penetration peak force (hardness/firmness) and area (area under curve representing energy needed to penetrate) of boiled potato tubers, are significantly associated with sensory attributes such as fracturability and hardness in mouth. An attempt to discriminate genotypes using NIRS revealed that the average performances observed of the calibration for yellow color (r2 = 0.70), homogeneity of color (r2 = 0.48), moisture in mass (r2 = 0.40) as well as uniformity of texture (r2 = 0.56), suggested that these models could be used for initial breeding screening purposes. Conclusions The acceptance traits of the boiled potato can be integrated in the potato breeding program/product profile. NIRS shows great potential to predict potato color. The NIRS models are also promising for predicting some texture attributes

Gender Food Mapping for Boiled Sweetpotato in Mozambique. RTB Technical Report

Sweetpotato breeders have strived to breed varieties that address productivity challenges that farmers face in SSA. However, adoption rates for the new varieties are usually low. This has been attributed to the fact that such varieties rarely meet the gendered preferences of the end users in terms of preferred traits and characteristics. This study sought to identify key preferred traits and characteristics by women and men farmers in Manhica and Marracuenne districts, Mozambique. Specifically, the study mapped the livelihood characteristics of the respondents by sex and region in relation to preferred sweetpotato varieties at three levels: the raw root, during processing and the boiled root. Findings show that though sweetpotato was cultivated by all three identified wealth groups, it was of greater importance to the poor and reasonably well-off wealth categories. The moderately well-off category grew the crop mostly for sale, while the poor category produced it for mostly for food. Sweetpotato plots were jointly managed in most households but with demarcated production activities. Sweetpotato was the most important crop for women in Manhiça and for men in Marracuene; while men in Manhiça and women in Marracuene ranked it second. Variety preference: The most preferred variety was N’santimuni and this cut across gender, wealth category and region. In though, one men FGD highlighted that women mostly preferred local varieties such as N’santimuni, Cidinha and Mulumuzani. Likewise, the women FGD in the same location mentioned Bobole, Chihav, Isaura, Manhiça, Melinda and Jane as men’s preferred varieties. In Marracuene, there were no differences for varietal preferences amongst women. There were minimal variations in in the varieties grown given the seed sharing practices across the board. Access to new sweetpotato varieties: New sweetpotato varieties were receive through extension services and many respondents indicated that they were growing them. However, in some instances, “farmer to farmer sharing strategy” was reportedly being adopted in order to spread these varieties in the community. In Marracuene for example women respondents reported having received OFSP varieties such as Martinha, Victória, Cidinha and Manhiça as well as some purple-fleshed varieties. In Manhiça, both men and women mentioned that women made the decisions on adoption and production of new sweetpotato potato varieties. New Variety liking and ranking: In Manhiça for example, men liked the new varieties because of good taste, high yields and in rich in Vitamins; in descending order. Women ranked their preferences as high yields, good taste and market preferred. Importantly, women respondents were variety specific when mentioning their preferences: for example, Ininda had a good taste (roots and leaves), Esther presented roots with good dry matter content like cooked eggs, Irene had vitamins, high yield and good taste, Amélia high yield and good taste (roots and leaves) while Melinda was a high yielding with good taste (roots and leaves). In Marracuene, men preferred characteristics were good taste, rich in vitamins and good for processing. Women ranked good taste, dry matter and rich in vitamins as their most preferred characteristics. High yields featured only in Manhiça; possibly because of the district’s greater marketing focus for sweetpotato. Good sweetpotato characteristics: Which farmers considered when selecting a variety to grow included agronomic traits such as early maturity, high yields and resistant to weevils; postharvest such as high dry matter, no cracks on peel and market preferred; processing, physio-chemical (vitamin rich) and sensory characteristics (good taste, high dry matter). In Manhiça, men prioritized market preferred, dry matter and vitamin rich, while women prioritized dry matter, high yields and market preferred. Men in Marracuene prioritized good taste, good to process and drought tolerance, while women ranked market preferred, high yield and good taste. *Market preference was explained to mean: a good root which was described as beautiful (having a smooth skin and not weevil damage), reasonable size (medium between one and two fists), tasty, easy to cook, having many on farm buyers, and short time spent to sell it off in the market. Varieties with the preferred characteristics: Included N’satimuni, Bowole for men and women in Manhiça, while women in Marracuene selected N’satimuni; Bowole and OFSP tying in second place. For Marracuene men N’satimuni came first followed by OFSP and Lilas in second place. Effect of preferred characteristics on women’s labour, decision making and income control: Men perceived that the preferred characteristics increased market preference, and thus had a positive impact on women’s labour as they were motivated to work harder and earn more income. The early maturing varieties were said to be good for women, as they provided food at a time when stocks were running low, but increased their labour burden. Women perceived that most of the preferred characteristics led to increased labour load, since they were responsible for sweetpotato production. Nonetheless, this was perceived positively given the income anticipated from increased sales of quality roots. The tradeoff for labour was less time for household chores which were relegated to children; and hire of casual labourers were resources were available. With regards to decision making, it was unanimously agreed that women were in charge of production and marketing decisions. However, control of income so earned was perceived to be a joint decision. What characteristics make a good boiled sweetpotato? When selecting the raw root: Men in Marracuene ranked smooth skin, good size, dry matter and good taste as the most important characteristics, while for women good size, smooth skin and no damages were selected. In Manhica, women selected dry matter, not rotten and good taste, while for men it was smooth skin, good size and dry matter. At processing: for men, important characteristics at this stage were good taste, smooth skin and dry matter while for women it was no fibers, good, no damages and smooth skin Ready to eat: boiled sweetpotato was consumed with tea and salad, or mashed and mixed with groundnuts (Xiguinha). Important characteristics that made a good boiled sweetpotato for men were easy to peel, with good dry matter, goo aroma and beautiful smooth skin. Women ranked good dry matter, low fibre content, smooth skin and not rotten as the most important characteristics. In summary, though there were differences in the ranking of preferred characteristics and varieties for men and women, and across regions; these differences would not create difficulties in developing a new product profile. Breeders should nonetheless be cognizant of the characteristics that make the local variety N’santimuni stand out for women when breeding for a replacement candidate, as they in ranking; while some are different from men’s. Whereas absence of fiber is important for women for example, this does not feature in men’s preferred final product characteristics nor at processing. Given women’s position in the sweetpotato value chain, prioritizing their preferred characteristics in the product profile could lead to higher adoption of new varieties. For CIP, it is gratifying that farmers in Mozambique are increasingly accepting the OFSP varieties given the high ranking amongst preferred varieties. Again, good characteristics mentioned by women for the various OFSP varieties need to be capitalized on for future OFSP product profiles