Abstract
Common bean variety choice by farmers in Uganda is driven by seed yield plus end-use quality traits like market class and cooking time. Limited genotype by environment information is available for traits valued by consumers. This research evaluated yield, seed size, hydration properties, and cooking time of 15 common bean genotypes within market classes recognized by consumers along with three farmers’ checks at nine on-farm locations in Uganda for two seasons. Yield ranged from 71 to 3,216 kg ha−1 and was largely controlled by location (21.5% of Total Sums of Squares [TSS]), plus the interaction between location and season (48.6% of TSS). Cooking time varied from 19 to 271 minutes with the genotypes Cebo Cela and Ervilha consistently cooking fastest in 24 and 27 minutes respectively. Comparatively, the local checks (NABE-4, NABE-15, and Masindi yellow) took 35 to 45 minutes to cook. Cooking time was largely controlled by genotype (40.6% of TSS). A GGE biplot analysis uncovered the presence of two mega-environments for yield and one mega-environment for cooking time. Identification of mega-environments for these traits will help expedite common bean breeding, evaluation, and variety selection through reduction of number of test environments needed for phenotype evaluations. The high yielding and fast cooking genotypes from this study can be targeted as parental materials to improve existing common bean germplasm for these important traits.
Highlights
Common bean variety choice by farmers in Uganda is driven by seed yield plus end-use quality traits like market class and cooking time
In Uganda and throughout Eastern Africa, farmers often place a greater value on end-use characteristics like seed color, seed size, flavor, and cooking time when compared to actual seed yield[7]
Genetic variability for cooking time exists in common bean and there is potential to improve this trait in new varieties belonging to the market classes recognized by the consumers[20,21]
Summary
Common bean variety choice by farmers in Uganda is driven by seed yield plus end-use quality traits like market class and cooking time. This research evaluated yield, seed size, hydration properties, and cooking time of 15 common bean genotypes within market classes recognized by consumers along with three farmers’ checks at nine on-farm locations in Uganda for two seasons. In Uganda and throughout Eastern Africa, farmers often place a greater value on end-use characteristics like seed color, seed size, flavor, and cooking time when compared to actual seed yield[7]. New common bean varieties for Uganda must have improvements for both seed yield and end-use quality traits. One important end-use quality trait in common bean is cooking time because the crop often requires large amounts of heat energy to cook before consumption[17]. Genetic variability for cooking time exists in common bean and there is potential to improve this trait in new varieties belonging to the market classes recognized by the consumers[20,21]
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