Genetic and environmental effects on processing productivity and food product yield: drudgery of women's work

Bello, A.A., Agbona, A., Olaosebikan, O., Edughaen, G., Dufour, D., Bouniol, A., ... & Teeken, B. (2023). Genetic and environmental effects on processing productivity and food product yield: drudgery of women's work. Journal of the Science of Food and Agriculture, 1-32.

Background Cassava processing is a crucial source of livelihood for rural farmers and processors in Nigeria and Cameroon. This study investigated the varietal effect on the processing productivity of women farmer processors within their working environment and compared this to the field yield and the food product quality as evaluated by the processors. Field trials were established in Nigeria (Benue and Osun state) and Cameroon (Littoral zone). Eight cassava genotypes, including improved, regional, and processors' preferred checks were evaluated. Roots of these genotypes were harvested, and processed into gari and eba by processors with the time of each processing step recorded. Through pairwise ranking processors assessed the quality of the roots and food products.

Results Superior field performance of improved genotypes was observed over checks in Cameroon and Nigeria (Benue state) for dry matter content and fresh and dry yield. During processing, genotypes showed significant variation for most assessed parameters in both countries, with some improved varieties exhibiting lower productivity that can make them more prone to drudgery experienced by the processors than local checks. Improved varieties were ranked higher or equal to processors' preferred checks concerning fresh root and food product quality.

Conclusions A varietal effect was observed on yield, product quality, processing productivity, and potential drudgery levels. Although some breeders' germplasm combined increased yields and good food product quality, those with low processor productivity should be avoided during selection. Further research is recommended to enhance color, latent culinary qualities, and processing productivity of improved varieties to improve acceptability and reduce processing drudgery for women.