Current status of knowledge about end-user preferences for boiled potato in Uganda – A food science, gender and demand perspective
This report synthetizes the current state of knowledge about preferred characteristics for boiled potato among the different value chain actors; demand and profitability for the product in urban and peri-urban areas; and the agronomic practices and gender norms surrounding the potato product in Ugan...
| Main Authors: | , , , |
|---|---|
| Format: | Informe técnico |
| Language: | Inglés |
| Published: |
International Potato Center
2020
|
| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/110075 |
| _version_ | 1855527725773619200 |
|---|---|
| author | Kisakye, S. Tinyiro, S.E. Mayanja, S. Naziri, D. |
| author_browse | Kisakye, S. Mayanja, S. Naziri, D. Tinyiro, S.E. |
| author_facet | Kisakye, S. Tinyiro, S.E. Mayanja, S. Naziri, D. |
| author_sort | Kisakye, S. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | This report synthetizes the current state of knowledge about preferred characteristics for boiled potato among the different value chain actors; demand and profitability for the product in urban and peri-urban areas; and the agronomic practices and gender norms surrounding the potato product in Uganda. A literature review as well as key informant interviews were conducted to obtain information. From the findings, preferred physicochemical characteristics of raw and boiled potato are centered on appearance, color, size, texture and dry matter content. This can inform a more demand-oriented breeding by CIP and national partners. Potato is important for food and income generation for both men and women value chain actors, hence new potato varieties have been adopted in the different regions of Uganda. Across the value chain, the potato product has been found to be highly profitable. |
| format | Informe técnico |
| id | CGSpace110075 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2020 |
| publishDateRange | 2020 |
| publishDateSort | 2020 |
| publisher | International Potato Center |
| publisherStr | International Potato Center |
| record_format | dspace |
| spelling | CGSpace1100752025-11-29T05:22:16Z Current status of knowledge about end-user preferences for boiled potato in Uganda – A food science, gender and demand perspective Kisakye, S. Tinyiro, S.E. Mayanja, S. Naziri, D. potatoes boiling gender women demand value chains This report synthetizes the current state of knowledge about preferred characteristics for boiled potato among the different value chain actors; demand and profitability for the product in urban and peri-urban areas; and the agronomic practices and gender norms surrounding the potato product in Uganda. A literature review as well as key informant interviews were conducted to obtain information. From the findings, preferred physicochemical characteristics of raw and boiled potato are centered on appearance, color, size, texture and dry matter content. This can inform a more demand-oriented breeding by CIP and national partners. Potato is important for food and income generation for both men and women value chain actors, hence new potato varieties have been adopted in the different regions of Uganda. Across the value chain, the potato product has been found to be highly profitable. 2020-11-06 2020-11-05T17:37:24Z 2020-11-05T17:37:24Z Report https://hdl.handle.net/10568/110075 en Open Access application/pdf International Potato Center Kisakye, S., Tinyiro, E., Mayanja, S., and Naziri, D. (2020). Current status of knowledge about end-user preferences for boiled potato in Uganda – A food science, gender and demand perspective. CGIAR Research Program on Roots, Tubers and Bananas (RTB), International Potato Center (CIP): Kampala, Uganda. |
| spellingShingle | potatoes boiling gender women demand value chains Kisakye, S. Tinyiro, S.E. Mayanja, S. Naziri, D. Current status of knowledge about end-user preferences for boiled potato in Uganda – A food science, gender and demand perspective |
| title | Current status of knowledge about end-user preferences for boiled potato in Uganda – A food science, gender and demand perspective |
| title_full | Current status of knowledge about end-user preferences for boiled potato in Uganda – A food science, gender and demand perspective |
| title_fullStr | Current status of knowledge about end-user preferences for boiled potato in Uganda – A food science, gender and demand perspective |
| title_full_unstemmed | Current status of knowledge about end-user preferences for boiled potato in Uganda – A food science, gender and demand perspective |
| title_short | Current status of knowledge about end-user preferences for boiled potato in Uganda – A food science, gender and demand perspective |
| title_sort | current status of knowledge about end user preferences for boiled potato in uganda a food science gender and demand perspective |
| topic | potatoes boiling gender women demand value chains |
| url | https://hdl.handle.net/10568/110075 |
| work_keys_str_mv | AT kisakyes currentstatusofknowledgeaboutenduserpreferencesforboiledpotatoinugandaafoodsciencegenderanddemandperspective AT tinyirose currentstatusofknowledgeaboutenduserpreferencesforboiledpotatoinugandaafoodsciencegenderanddemandperspective AT mayanjas currentstatusofknowledgeaboutenduserpreferencesforboiledpotatoinugandaafoodsciencegenderanddemandperspective AT nazirid currentstatusofknowledgeaboutenduserpreferencesforboiledpotatoinugandaafoodsciencegenderanddemandperspective |