Impact of Gender on Trait Prioritization and Food Product Profile (Fufu) Development in Nigeria: Guide to Breeders Tessy Madu et al CGIAR Gender Impact Platform Conference From Research To Impact: Towards Just And Resilient Agri-food Systems October 09th - 12th, 2023 New-Delhi, India • Cassava Roots Fufu Cassava Roots Introduction Nigeria ranks first in cassava production in the world with small-holder farmers contributing the highest, also sustaining food security. Several significant cassava-based food products hold prominence in Nigeria. These include gari, fufu, and lafun. Fufu, is fermented wet paste food product derived from cassava roots Objectives ✔ significance of integrating gender perspectives into breeding programs ✔ examine the influence of gender roles and responsibilities on the selection of cassava varieties and trait prioritization for fufu production in Nigeria ✔ identify specific cassava varietal traits that male and female farmers in Nigeria prioritize for fufu production ✔ investigate the primary considerations and preferences of male and female consumers in Nigeria with emphasis on colour, texture, and nutritional attributes of fufu Data sources Four (04) data sets for PP There (03) for Qlty characteristics • Step 1: SoK : high and poor Qlty • Qualitative analysis to • Step 2: Agronomy, processing, triangulate (by colouring) high and poor Qlty+ priority • Step 3: High and poor Qlty+ Variety • Selection of characteristics • Step 4: Consumer Testing: for + prioritisation with expert consolidation on sensory group characteritics and priority Methodology • The methodology for this study involved the collaboration of four expert processors to assess 18 different cassava clones, including a local and national standard, at two locations in Nigeria (North central and South East) • The assessment 18 cassava clones was conducted at various stages: raw material, processing, and intermediate/end product Raw Material Assessment The following characteristics were accessed: ✔Root shape ✔Root skin colour (Outer skin) ✔Inner Root colour ✔Skin Texture, and ✔Ease of peeling Intermediate Product (Mash) Evaluation : The following characteristics were evaluated: Colour Texture End Product : The final fufu products were evaluated: Colour, Stretchability Smoothness Stickiness The study involved 300 consumers from different zones (75 rural and urban areas respectively) to evaluate five fufu products prepared by expert processors. ▪The selection of traits was based on processors assessment. ▪JAR (Just about Right) and ▪CATA (Check all that Apply), were adapted. ▪The JAR method was employed to assess traits like Smoothness Colour Stickiness and Stretchability The CATA method was used to evaluate traits thus; Sticky, Stretchy, Dark in color Lumps, Not easy to mold Scatters Easy to cut, Too soft, Easy to swallow Heavyweight, White, Moderately soft Low yield, High starch, Smooth Butter/Cream colour, Too hard, Draws little Yellow, Fiber particles, and Watery Standard Operating Procedure NRCRI Umudike developed the Standard Operating Procedure (SOP) for Fufu, a guide for breeders and sensory characterization experts It aids in selecting cassava genotypes with desirable sensory properties and facilitates sensory profiling The study used the SOP to assess sensory texture attributes of five cassava clones, involving 12 trained panelists. The SOP outlines the process of fufu preparation Preferred traits Preferred traits • Quality characteristics (High and Poor)- State of Knowledge (step 1) • Gendered food mapping (Step 2) • Processing diagnosis (Step 3) Triangulation: Consideration was on quality characteristics sited more than once in Steps 1,2 and 3. Step 2 provided information on indicators and priority level of each quality characteristics. Step 3 provided information on Cassava varieties with high quality and poor quality fufu product. Triangulation of characteristics High quality characterist Step 2 Gendered Step 3 Processing ics Step 1 SoK food mapping demonstrations Moderately size root Big sized root Easy to peel Heavy roots Fresh skin Not foamy root Smooth root skin Heavy tubers Fresh roots(freshly Raw Cassava harvested root) Dark coloured Dark coloured Easy to ferment peel skin/peel (Retting ability) White coloured root Smooth skin No discolouration Easy to peel Easy to ferment (Retting ability) Triangulation of Characteristics High quality characteri Step 2 Gendered Step 3 Processing stics Step 1 SoK food mapping demonstrations Gelling capacity Ease to peel Easy to ferment (Retting ability) High Starch content Not foamy root Neatness (mash without chaff) Processing Low Cyanide Fresh roots(freshly content harvested root) White colour fufu Low moisture Easy to ferment content (Retting ability) Easy to form dough No discolouration No discolouration Drawy (Stretchy) Easy to from dough Not sticky High Starch content High Starch content Triangulation of Characteristics High quality Step 2 Gendered Step 3 Processing characteristics Step 1 SoK food mapping demonstrations Neatness Smooth White colour fufu Easy to Cut Easy to form dough Mouldability Fufu Product Drawability (Stretchy) E a s y t o s w a l low Not sticky White/Milk/Yellow colour Heavy fufu (Weighty) Heavy Fufu (Weight) Smooth Select coloured terms-Use ranking from Step 2 High quality characteristics based on Priorit Step 1, 2 and 3 y Fresh Skin 1 RAW CASSAVA Easy to peel 1 Dark Coloured Skin/Peel 1 Easy to ferment (Retting ability) 1 White colour Root (No discolouration) 1 Smooth root skin 1 Select coloured terms-Use ranking from Step 2 High quality characteristics based on Step Priority 1, 2 and 3 High Starchy Content 2 No Discolouration (White colour) PROCESSING 2 Easy to form dough 2 Easy to ferment (Retting ability) 1 Synthesis of High Quality Characteristics: PP CATA frequency High quality from good varieties characteristics (Nwaocha, TMS based on Step 1, 2 01/1368, TMS and 3 Priority 01/1412) (Step 4) Good Varieties Big sized/ medium roots Raw Cassava Strong roots TME 419, TMS98/0505, Imo Low moisture Best, content Nwaocha,Dabere, Nwanyi Umuahia Easy to peel TME 419, White colour Processing TMS98/0505, Imo Fresh roots Best, Nwaocha,Dabere, Nwanyi Umuahia Smooth 240-253 Nwaocha, TMS (n-300) 01/1368 Fufu Product Mouldability 185-264 Nwaocha, TMS (n-300) 01/1368 Colour 179-233 Nwaocha, TMS (n-300) 01/1412 Key Results/Findings • The research revealed variations in trait prioritization between men and women in terms of preferences for different cassava traits in Nigeria • The result shows that women tend to prioritize quality traits, while men emphasize productivity-related traits The study reveals that the primary factors influencing Nigerian fufu consumption include: • Smoothness; easy to swallow; odour; and Stickiness, which can either positively or negatively affect the texture, and appearance of the fufu • Female respondents' preference for certain traits is linked to processing parameters and end product quality • While male respondents' choices are influenced by economic factors • Root qualities like size, heaviness, outer skin appearance, and flesh colour affect peeling ease, colour, yield, and overall acceptance of cooked fufu. • Female respondents prioritized ease of peel, fresh roots, and root foaming traits(ability to ret fast and well), while male focus on white colour and fresh roots • This suggests women play a central role in processing fufu mash, influencing specific stages like peeling and fermentation. Their indigenous knowledge and experience helps to understand these traits' impact on the final product • Female respondents indicated that the use of cassava varieties that are 'easy to peel’ and easy to sieve enhances labour efficiency and drudgery. Conclusion • The sensory analysis of improved cassava clones revealed that smoothness and mouldability' were the most important traits,followed by stickiness,''stretchability,' and 'colour' • The study also found that appearance, texture, and aroma were the primary factors influencing gender-specific consumer preferences for fufu • The study suggests that these traits should be central to crop improvement efforts for cassava varieties • There is need therefore for sustained multidisciplinary and collaborative approach involving various stakeholders in crop improvement programs, especially those related to the science of food processing • This approach would facilitate the breeding of cassava varieties that align with end-user preferences and enhance the adoption of these new varieties Thank You for Listening