Gendered boiled cassava product profile in Uganda

The WP1 Gendered Food Product Profile for boiled cassava in Uganda reflects the final step (<a href="https://doi.org/10.18167/agritrop/00661">step 5</a>) of an interdisciplinary five-step methodology developed to identify demand for quality characteristics among diverse user groups along the food chain (<a href="doi.org/10.1111/ijfs.14680">Forsythe et al., 2022</a>). This methodology includes: <a href="https://doi.org/10.18167/agritrop/00568">step 1)</a> interdisciplinary state of knowledge of the product ; <a href="https://doi.org/10.18167/agritrop/00569">step 2)</a> gendered food mapping, which includes participatory research with men and women in rural communities regarding their product preferences and priorities; <a href="https://doi.org/10.18167/agritrop/00570">step 3)</a> participatory processing diagnosis and quality characteristics ; and <a href="https://doi.org/10.18167/agritrop/00571">step 4)</a> consumer studies in rural and urban areas of the product using different RTB varieties.

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Bibliographic Details
Main Authors: Kawuki, Robert, Nanyonjo, Ann Ritah, Iragaba, Paula, Kanaabi, Michael, Forsythe, Lora, Adinsi, Laurent, Hamba, Sophia, Dufour, Dominique, Tran, Thierry, Akissoe, Noel
Other Authors: Asiimwe, Amos
Format: Gendered Food Product Profile biblioteca
Language:English
Published: CIRAD Dataverse
Subjects:Agricultural Sciences, Social Sciences, Cassava, Food analysis,
Online Access:https://doi.org/10.18167/DVN1/AJNOH8
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