{"id":18369,"date":"2026-06-20T13:04:43","date_gmt":"2026-06-20T13:04:43","guid":{"rendered":"https:\/\/dev.iita.org\/news-item\/consumer-demand-emerging-as-catalyst-for-cassava-breeding-innovation-2\/"},"modified":"2026-06-29T16:48:41","modified_gmt":"2026-06-29T16:48:41","slug":"consumer-demand-emerging-as-catalyst-for-cassava-breeding-innovation-2","status":"publish","type":"news-item","link":"https:\/\/iita.org\/fr\/news-item\/consumer-demand-emerging-as-catalyst-for-cassava-breeding-innovation-2\/","title":{"rendered":"La demande des consommateurs \u00e9merge comme catalyseur de l'innovation dans la s\u00e9lection du manioc"},"content":{"rendered":"
\"Map
Carte de l'\u00c9tat de Benue montrant la zone de gouvernement local s\u00e9lectionn\u00e9e pour l'\u00e9tude.
(Source : Enoch et al., 2020)<\/figcaption><\/figure>\n\nDans le monde de l'am\u00e9lioration des cultures, les pr\u00e9f\u00e9rences des consommateurs sont plus que de simples opinions ; ce sont de puissants moteurs d'innovation en mati\u00e8re de s\u00e9lection. Par exemple, le manioc (Manihot esculenta<\/em>) is a significant staple food across Africa. Beyond its role as a primary source of calories, cassava\u2019s value addition processes help extend its shelf life, countering the rapid deterioration caused by its naturally high moisture content.\n\nFor breeders, understanding what consumers want is essential. In food products, consumer preference is measured by the level of acceptability, with specific quality traits determining whether a product will be embraced or rejected. In cassava, one culinary trait stands out above all others: Cassava Root Mealiness (CRM), the ability of boiled cassava roots to soften quickly, be easily chewed, and dissolve effortlessly upon biting. For many consumers, mealiness is the single most important attribute of boiled cassava.\n\nRecognizing this, scientists have worked to enhance the culinary qualities of cassava varieties, encouraging their adoption by both farmers and consumers. In 2025, a study (Consumer Perception and Sensory Profiling of Cassava Mealiness Attributes using Hedonic, Just About Right (JAR), and Check-All-That-Apply (CATA) methods) evaluated four cassava varieties: danwarri<\/em>, supi<\/em>, akpu<\/em>, et dangbo<\/em>.\n\n
\"Cassava
Processus d'\u00e9pluchage du manioc lors d'une \u00e9tude sur le terrain<\/figcaption><\/figure>\n\nL'\u00e9tude financ\u00e9e par la Fondation Gates et men\u00e9e par des scientifiques de IITA<\/a>-CGIAR in collaboration with Ladoke Akintola University of Technology (LAUTECH), Nigeria, worked to identify the specific mealiness attributes preferred by consumers and to evaluate the acceptability of various boiled cassava varieties.\n\nThe findings included:\n
    \n \t
  • Les r\u00e9sultats h\u00e9doniques et CATA ont mis en \u00e9vidence trois caract\u00e9ristiques cl\u00e9s de la farinulence : la dissolution facile, la facilit\u00e9 \u00e0 m\u00e2cher et la tendret\u00e9 mod\u00e9r\u00e9e, qui ont \u00e9t\u00e9 jug\u00e9es les plus importantes par les consommateurs.<\/li>\n \t
  • Les r\u00e9sultats du test JAR ont montr\u00e9 que la tendret\u00e9 et la texture moelleuse de certaines vari\u00e9t\u00e9s obtenaient un score sup\u00e9rieur \u00e0 50%, ce qui indique qu'elles \u00e9taient \u201c tout \u00e0 fait \u00e0 leur go\u00fbt \u201d pour la plupart des participants.<\/li>\n<\/ul>\nParmi les vari\u00e9t\u00e9s test\u00e9es, danwarri<\/em> et supi<\/em> s'est impos\u00e9e comme la plus pris\u00e9e pour la cuisson, r\u00e9pondant aux attentes des consommateurs en mati\u00e8re de tendret\u00e9 et de qualit\u00e9 gustative globale.\n\n
    \"Focus
    Discussion de groupe avec quelques agriculteurs<\/figcaption><\/figure>\n\nUltimately, this research holds significant implications for cassava breeding programs. By aligning breeding objectives with consumer-driven traits, scientists can develop improved varieties that are not only high-yielding and resilient but also meet the sensory expectations of the people who eat them.\n\nThe study concludes with a recommendation that while danwarri<\/em> et supi<\/em> sont actuellement les meilleures vari\u00e9t\u00e9s de manioc farineux pour la cuisson, d'autres vari\u00e9t\u00e9s cultiv\u00e9es dans le sud-ouest et le sud-sud du Nigeria, comme okoiyawo<\/em>, odongbo<\/em>, mol\u00e9cule<\/em>, et banane,<\/em> doivent \u00e9galement \u00eatre \u00e9valu\u00e9s pour leurs caract\u00e9ristiques farineuses afin d'\u00e9largir les pr\u00e9f\u00e9rences des consommateurs, le potentiel du march\u00e9 et d'assurer la s\u00e9curit\u00e9 alimentaire.\n\nContributed by Anita Akinyomade<\/em>","protected":false},"excerpt":{"rendered":"

    In the world of crop improvement, consumer preferences are more than just opinions; they are powerful drivers of breeding innovation.<\/p>","protected":false},"featured_media":18370,"template":"","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center 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