Gendered Food Mapping on Pounded Yam in Nigeria

This report summarizes the results of a ‘gendered food mapping’ survey carried out in 4 rural communities of Ebonyi State, South-East Nigeria. Farmer-processors, processors and marketers were asked about the preferred and non-preferred characteristics at each stage of the processing of yam tubers into pounded yam: from the tubers to ready to eat food product. Special attention was given to social differentiation and intersection with gender. A well structured questionnaire was used for the study, where key informant group interviews (KII), Focus Group Discussions (FGD), Individual interviews (II) and Market Interviews (MI) were captured to provide information on the products. Results showed that varieties of yam planted in order of preference among men and women groups in the communities were; Igum, Utsekpe and Ji igwe. The varieties that were ranked low by the women were Oku and Mbana, while Oku, Amage, Okpembe and Mbana ranked low for the men. The majority of planting materials were purchased from the market, while about 37% of the male farmers got from their fathers. Results show that desirable traits of importance for women at purchase include: high yielding and smooth skin, and for the men early bulking and white colour. For processing, the traits of importance include: easy to peel, easy to pound, and less time in cooking. Desirable trait for pounded yam when looked at is white colour, when felt include: drawability, smooth, non sticky and desired taste as sweet taste. All the respondents indicated that pounded yam should be odourless. The most significant constraints for the men and women is so much energy dissipated in pounding the yam and no access to improved varieties.