Roots, tubers and cooking bananas: the choice of African consumers

Science at work 17 September 2024
Launched in 2018 as part of a programme led by the Bill & Melinda Gates Foundation, the RTBfoods project aims to identify and measure the quality traits that determine the adoption of new varieties of roots, tubers and cooking bananas in different African countries. Research focuses on the needs of consumers and food processors. Discover photos of some of these everyday food products from West Africa made with plantains, sweet potatoes, yams or cassava.
Peeling cassava © D. Dufour, CIRAD

Peeling cassava © D. Dufour, CIRAD

Plant breeding programmes too often concentrate solely on agronomic criteria. Is the plant drought-resistant? Has the yield been improved? Unfortunately, good field performance does not guarantee the sale or consumption of these new varieties once they hit the market. Sweet potatoes that are too floury or cassava that takes too long to cook will be rejected by consumers. 

The RTBfoods project is breaking convention by asking consumers about their preferences. Through tasting workshops or surveys about food processing methods, local people are actively involved in steering the development of new varieties.

Roots, tubers and plantains are widely consumed products in West Africa. Plant breeding to improve these crops is still a recent practice.

The future of these crops lies in the hands of African consumers and food processors: their dishes, their choice.

Photo credit: Dominique Dufour, CIRAD.

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