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

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dc.contributor.authorMudege, Netsayi Noris
dc.contributor.authorMayanja, Sarah
dc.contributor.authorNyaga, John
dc.contributor.authorNakitto, Mariam
dc.contributor.authorTinyiro, Samuel Edgar
dc.contributor.authorMagala, Damali Babirye
dc.contributor.authorAchora, Janet Cox
dc.contributor.authorKisakye, Sarah
dc.contributor.authorBamwirire, David
dc.contributor.authorMuzhingi, Tawanda
dc.date.accessioned2023-04-04T20:11:46Z
dc.date.available2023-04-04T20:11:46Z
dc.date.issued2021
dc.description.abstractUsing 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.en_US
dc.identifier.citationMudege, N. N., Mayanja, S., Nyaga, J., Nakitto, M., Tinyiro, S. E., Magala, D. B., ... & Muzhingi, T. (2021). Prioritising quality traits for gender‐responsive breeding for boiled potato in Uganda. International Journal of Food Science & Technology, 56(3), 1362-1375.https://doi.org/10.1111/ijfs.14840en_US
dc.identifier.urihttps://nru.uncst.go.ug/handle/123456789/8416
dc.language.isoenen_US
dc.publisherInternational Journal of Food Science & Technologyen_US
dc.subjectBreedingen_US
dc.subjectGenderen_US
dc.subjectPotatoen_US
dc.subjectQuality traitsen_US
dc.titlePrioritising quality traits for gender-responsive breeding for boiled potato in Ugandaen_US
dc.typeArticleen_US
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