Consumer demand emerging as catalyst for cassava breeding innovation

In the world of crop improvement, consumer preferences are more than just opinions; they are powerful drivers of breeding innovation. For instance, cassava (Manihot esculenta) is a significant staple food across Africa. Beyond its role as a primary source of calories, cassava’s value addition processes help extend its shelf life, countering the rapid deterioration caused by its naturally high moisture content.

For 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.

Recognizing 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, suppi, akpu, and dangbo.

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