Participatory Evaluation of Sorghum Processing and Sensory Attributes in Mali: Methodology for Improving Food Security Outcomes from Variety Development Efforts

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cg.authorship.typesCGIAR and developing country instituteen_US
cg.authorship.typesCGIAR and advanced research instituteen_US
cg.contributor.affiliationMichigan State Universityen_US
cg.contributor.affiliationCenter for Biodiversity and Agrosilvopastoral Initiatives, Malien_US
cg.contributor.affiliationUniversity of Wisconsin–Madisonen_US
cg.contributor.affiliationInstitut d'Économie Rurale, Malien_US
cg.contributor.affiliationInternational Crops Research Institute for the Semi-Arid Tropicsen_US
cg.contributor.donorMcKnight Foundationen_US
cg.coverage.countryMalien_US
cg.coverage.iso3166-alpha2MLen_US
cg.coverage.regionAfricaen_US
cg.howPublishedFormally Publisheden_US
cg.identifier.doihttps://doi.org/10.3390/su15054312en_US
cg.isijournalISI Journalen_US
cg.issn2071-1050en_US
cg.issue5en_US
cg.journalSustainabilityen_US
cg.reviewStatusPeer Reviewen_US
cg.subject.actionAreaSystems Transformationen_US
cg.subject.impactAreaGender equality, youth and social inclusionen_US
cg.subject.impactPlatformGenderen_US
cg.volume15en_US
dc.contributor.authorKrista Isaacsen_US
dc.contributor.authorMarjolein Smiten_US
dc.contributor.authorBakary Samakéen_US
dc.contributor.authorFred Rattundeen_US
dc.contributor.authorFatimata Cisséen_US
dc.contributor.authorAbdoulaye Dialloen_US
dc.contributor.authorMamourou Sidibeen_US
dc.contributor.authorEva Weltzienen_US
dc.date.accessioned2024-01-26T16:58:51Zen_US
dc.date.available2024-01-26T16:58:51Zen_US
dc.identifier.urihttps://hdl.handle.net/10568/138632en_US
dc.titleParticipatory Evaluation of Sorghum Processing and Sensory Attributes in Mali: Methodology for Improving Food Security Outcomes from Variety Development Effortsen_US
dcterms.abstractA requirement for the successful development of new sorghum varieties in Mali is effective evaluation of grain qualities, since sorghum is a staple food crop on which farmers rely for food security. The diversity of grain quality and social aspects that determine varietal acceptability for processing and cooking, however, make this a challenging task. As the processors of sorghum grain in households, women’s knowledge of grain quality traits can contribute to this work. Our objective is to understand opportunities to use grain quality traits to identify experimental varieties that may contribute to food security. Culinary evaluations were conducted in nine villages across two sorghum production zones. Three teams of women, one per replicate, processed, cooked and evaluated five test varieties in each village. Sensory evaluations were conducted by 25 taste testers per village. The major varietal differences observed included the decortication losses, women’s appreciation for ease of processing, and consistency of the prepared food. The participatory evaluation of the quality testing results led to the development of the concept of ‘food yield’. Discussion of these results focuses on designing cost-efficient grain and food quality evaluations that rely on women’s expertise as processors and strengthens their role in the variety development process.en_US
dcterms.accessRightsOpen Accessen_US
dcterms.audienceCGIARen_US
dcterms.available2023-02-28en_US
dcterms.bibliographicCitationIsaacs, K., Smit, M., Samaké, B., Rattunde, F., Cissé, F., Diallo, A., Sidibe, M. and Weltzien, E. 2023. Participatory Evaluation of Sorghum Processing and Sensory Attributes in Mali: Meth-odology for Improving Food Security Outcomes from Variety Development Efforts. Sustainability 15:4312.en_US
dcterms.extent4312en_US
dcterms.issued2023-02-28en_US
dcterms.languageenen_US
dcterms.licenseCC-BY-4.0en_US
dcterms.publisherMDPIen_US
dcterms.subjectsorghumen_US
dcterms.subjectgenderen_US
dcterms.subjectplant breedingen_US
dcterms.subjectprocessingen_US
dcterms.typeJournal Articleen_US

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