Gendered Food Mapping on Boiled Plantain in Cameroon

This report is part of the RTB-FOODS project, Work Package (WP) 1 based on boiled plantain. The main objective of RTB-FOODS is to deploy RTB varieties that meet user-preferred quality traits to increase the adoption and impact of improved RTB varieties in sub-Saharan Africa (SSA). To do so, the project is working to: 1. Define what are the key user-preferred quality traits for a range of RTB food products (cassava, yam, potato, sweet potato, banana) through surveys with end-users (product profiles); 2. Link these product profiles with biophysical and functional properties of RTB food products, and develop laboratory-based methods to assess these properties in a quantitative manner; 3. Develop high-throughput phenotyping protocols (HTPP) for rapid screening of user-preferred quality traits in new RTB varieties; 4. Integrate key user traits into breeding and variety deployment programs.