Consumer testing of boiled potato in rural and urban areas in Uganda. Understanding the drivers of trait preferences and the development of multi-user RTB product profiles, WP1, Step 4

Tinyiro Samuel Edgar, Mudege Netsayi, Mayanja Sarah, Swanckaert Jolien, Mukani Moyo, Fliedel Geneviève, Adinsi Laurent, Bechoff Aurélie. 2022. Consumer testing of boiled potato in rural and urban areas in Uganda. Understanding the drivers of trait preferences and the development of multi-user RTB product profiles, WP1, Step 4. Kampala : RTBfoods Project-CIRAD, 23 p.

Résumé : Boiled potato from different varieties was tested for consumer acceptability in Kabale and Rakai in South Western and Central Uganda, respectively. A multifaceted methodology consisting of Hedonic, Just About Right (JAR) and Check All That Apply (CATA) tests was used. With samples from Kabale, two distinct groups of overall liking emerged, one consisted of Rwangume, Kachpot 1 and Kinigi varieties with an overall liking score of 7 (like moderately) and another included Victoria variety with a score of 4.2 (dislike slightly). Similarly, in Rakai, dichotomous groups were obtained for the boiled potato varieties with Kasumali and Deodeo in the score of 7 ('like moderately') overall in one, and then Victoria and Kabale (5 – 'neither like nor dislike') in another. In both locations, the liked varieties were rated JAR for 'colour', 'potato taste', 'softness' and 'mealiness' while Victoria which was commonly disliked in both regions was regarded as 'too light', 'not enough potato taste', 'too soft' and 'not mealy enough'. Overall, consumers showed inclination towards boiled potatoes that were 'mealy', 'yellow', 'good potato smell', 'firm' and 'good potato taste'. These were associated with the varieties Rwangume, Kachpot 1, Kinigi, Deodeo and Kasumali according to PCA analysis. On the contrary, disliked boiled potatoes were 'white', with 'no potato taste', 'watery', 'no potato smell' and 'tasteless' with attribution to Victoria and Kabale potato varieties. These results provide a foundation upon which sensory objective measurements can be developed to improve breeding programmes.

Mots-clés libres : Boiled potato, Check-all-that-applies, Just-about-right, Consumer acceptability, Sensory characteristics

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

Auteurs et affiliations

• Tinyiro Samuel Edgar, NARL (UGA)
• Mudege Netsayi, CIP (KEN)
• Mayanja Sarah, CIP (UGA)
• Swanckaert Jolien, CIP (UGA)
• Mukani Moyo, CIP (UGA)

Contributeurs et affiliations

• Fliedel Geneviève, CIRAD-PERSYST-UMR Qualisud (FRA) - collaborateur
• Adinsi Laurent, UAC (BEN) - collaborateur
• Bechoff Aurélie, NRI (GBR) - collaborateur

Source : Cirad-Agritrop (https://agritrop.cirad.fr/602083/)

Métriques

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