Participatory processing diagnosis of boiled potato in Uganda. Understanding the drivers of trait preferences and the development of multi-user RTB product profiles, WP1, step 3

Nakitto Mariam, Tinyiro Samuel Edgar, Kisakye Sarah, Bamwirire David, Mirembe Anitsha, Okonya Joshua, Mudege Netsayi, Mayanja Sarah, Bouniol Alexandre. 2021. Participatory processing diagnosis of boiled potato in Uganda. Understanding the drivers of trait preferences and the development of multi-user RTB product profiles, WP1, step 3. Kampala : RTBfoods Project-CIRAD, 21 p.

https://doi.org/10.18167/agritrop/00622

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Url - jeu de données - Dataverse Cirad : https://doi.org/10.18167/DVN1/40HEAQ

Résumé : The aim of this activity was to establish the essential quality characteristics of boiled potato through participatory processing demonstrations with processors at every step from raw material to final boiled product. The activity was conducted in Central (Rakai) and South Western Uganda (Kabale). Boiled potatoes were prepared similarly by boiling in both Kabale and Rakai. When processing, in both regions, ease of peeling (associated with ease of removing 'eyes'), firmness and tubers which were not watery (low water content) were preferred. Potatoes which were not good for processing were; difficult to peel (deep eyes), watery and soft. Average processing yield from peeling to boiled product for Kabale varieties was 79% while for Rakai it was 68%. In Kabale, the most preferred boiled potato characteristics were firmness, mealiness, good potato taste and smell whereas the least preferred were white colour, too soft, watery, not mealy, lacking good potato taste and smell. Processors in Rakai liked mealiness, firmness, softness and smoothness (in the mouth), good potato taste and smell. The poor characteristics were; not mealy, too soft, watery, hard, no potato taste and smell. Generally, in Kabale, the most preferred variety was Rwangume (NAROPOT 4, improved), followed by Kinigi (local), Kachpot 1 (improved) and Victoria (improved). In Rakai, varietal preference for boiled potato in descending order was; Kasumali (local), Deodeo (NAROPOT 4, improved), Kabale (local) and Victoria (improved).

Mots-clés libres : Boiled potato, Quality characteristics, Participatory processing, Variety preference

Agences de financement hors UE : Bill and Melinda Gates Foundation, Centre de Coopération Internationale en Recherche Agronomique pour le Développement, Centro Internacional de Agricultura Tropical, Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement, James Hutton Institute

Projets sur financement : (FRA) Breeding RTB Products for End User Preferences

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