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

Krista IsaacsMarjolein SmitBakary SamakéFred RattundeFatimata CisséAbdoulaye DialloMamourou SidibeEva Weltzien2024-01-262024-01-26https://hdl.handle.net/10568/138632Participatory Evaluation of Sorghum Processing and Sensory Attributes in Mali: Methodology for Improving Food Security Outcomes from Variety Development Efforts