Analysis of consumer‐oriented quality characteristics of raw and boiled plantains in Cameroon: implication for breeding

Users’ demand for raw and boiled plantain in West and Littoral regions of Cameroon are driven by fruit’s length, fruit’s girth, pulp’s dry matter content, pulp’s pH and pulp’s firmness. These are pertinent post‐harvest quality traits for breeders. Summary This study aimed at understanding users’ demand for raw and boiled plantains in rural and urban areas in West and Littoral regions of Cameroon. Surveys conducted in eight rural localities consisted of key informant interviews, gender‐disaggregated focus group discussions, market and individual interviews. Processing and cooking diagnoses were done with restaurant cooks in urban areas, to know the details of plantain processing and boiling and to understand the quality characteristics of raw plantain that give a most‐liked boiled plantain. Local favourite landraces, most cultivated landraces in Cameroon (Batard and Big ebanga) and a new CARBAP/CIRAD hybrid (CARBAP K74) were used. The preference for plantain cultivars was both gender and region‐dependent. High‐quality plantain should be mature, with big fingers and having a dark green peel colour. The fruit length and girth, pulp pH, dry matter content and firmness were found to be relevant postharvest quality characteristics for plantain breeding improvement.