Abstract
Fufu is a popular traditional fermented wet paste food product from cassava. We examined consumer preferences and quality attributes of fufu in Abia and Imo States of South-East Nigeria, with special attention to gender differences, for the purpose of providing guidance to breeders. Data were analysed by the use of descriptive and inferential statistics. Participants for the interview were randomly selected from a list of farmers in the study area. Individual (II) interviews were conducted among eighty participants comprising twenty-six men (32.5%) and fifty-four women (67.5%). Preferences along the food chain from raw roots to final product were also obtained. Major traits influencing gender-specific consumer preferences are related to appearance, texture and smell. Smoothness, not sticky, easy to swallow and drawability of fufu appear to be major traits that drive acceptance by both men and women. Big roots and smooth skin are prioritised for raw material. Some quality characteristics are conditioned largely by variety traits, while others can be modified by adjusting the processing methods. The complexity of producing high-quality fufu makes it imperative to introduce a multidisciplinary approach into breeding programmes.
Highlights
Nigeria is the world’s largest producer of cassava, hosting a diverse array of cassava farmers and processors, with the large majority being small-scale operators (Forsythe et al, 2016)
Four root quality attributes were identified as the main traits of preference, and they include the following: root size, heaviness of the root, appearance/smoothness of root skin and colour of root flesh
This study reveals that selection of root size as the most important root quality attribute for the female cassava root buyers in Abia and Imo States is based on its influence on processing operation such as peeling and colour of derived products
Summary
Nigeria is the world’s largest producer of cassava, hosting a diverse array of cassava farmers and processors, with the large majority being small-scale operators (Forsythe et al, 2016). Fufu is a traditional Nigerian fermented food product in southern, western and eastern Nigeria and some other parts of West Africa (Rosalessoto et al, 2016). It is usually described as a ‘wet paste food product’ and ranks second after gari as a food product from cassava Bechoff et al (2018) and Asrat et al (2010) noted that gender-specific crop trait preferences are rarely considered or prioritised in most breeding programs These complexities involved in the processing of the product (fufu) make it imperative for the need to introduce a multidisciplinary approach for breeding varieties that meet end user needs for fufu. The study described the quality characteristics that drive purchase and utilisation of fresh cassava roots for fufu processing, preferred quality characteristics of cassava root for processing of fermented wet fufu mash, cooking properties of the intermediate fufu product and quality characteristics of fufu during consumption
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