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

Simple item page
cg.authorship.typesCGIAR and developing country instituteen
cg.authorship.typesCGIAR and advanced research instituteen
cg.contributor.affiliationMichigan State Universityen
cg.contributor.affiliationCenter for Biodiversity and Agrosilvopastoral Initiatives, Malien
cg.contributor.affiliationUniversity of Wisconsin–Madisonen
cg.contributor.affiliationInstitut d'Économie Rurale, Malien
cg.contributor.affiliationInternational Crops Research Institute for the Semi-Arid Tropicsen
cg.contributor.donorMcKnight Foundationen
cg.coverage.countryMali
cg.coverage.iso3166-alpha2ML
cg.coverage.regionAfrica
cg.howPublishedFormally Publisheden
cg.identifier.doihttps://doi.org/10.3390/su15054312en
cg.isijournalISI Journalen
cg.issn2071-1050en
cg.issue5en
cg.journalSustainabilityen
cg.reviewStatusPeer Reviewen
cg.subject.actionAreaSystems Transformation
cg.subject.impactAreaGender equality, youth and social inclusion
cg.subject.impactPlatformGender
cg.volume15en
dc.contributor.authorKrista Isaacsen
dc.contributor.authorMarjolein Smiten
dc.contributor.authorBakary Samakéen
dc.contributor.authorFred Rattundeen
dc.contributor.authorFatimata Cisséen
dc.contributor.authorAbdoulaye Dialloen
dc.contributor.authorMamourou Sidibeen
dc.contributor.authorEva Weltzienen
dc.date.accessioned2024-01-26T16:58:51Zen
dc.date.available2024-01-26T16:58:51Zen
dc.identifier.urihttps://hdl.handle.net/10568/138632
dc.titleParticipatory Evaluation of Sorghum Processing and Sensory Attributes in Mali: Methodology for Improving Food Security Outcomes from Variety Development Effortsen
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
dcterms.accessRightsOpen Access
dcterms.audienceCGIARen
dcterms.available2023-02-28en
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
dcterms.extent4312en
dcterms.issued2023-02-28en
dcterms.languageen
dcterms.licenseCC-BY-4.0
dcterms.publisherMDPIen
dcterms.subjectsorghumen
dcterms.subjectgenderen
dcterms.subjectplant breedingen
dcterms.subjectprocessingen
dcterms.typeJournal Article

Files

License bundle

Now showing 1 - 1 of 1
Thumbnail Image
Name:
license.txt
Size:
1.75 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

CGIAR GENDER Platform GREAT capacity strengthening program