ArticleInternational journal of food science & technology2021
The East African highland cooking bananas 'Matooke' preferences of farmers and traders: Implications for variety development.
Article in International journal of food science & technology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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6 citing papers in PubMed.
- Differential Growth and Transpiration Responses Among Banana (Musa Spp.) Hybrids-Hope for Breeding Drought Tolerant Bananas?Plant, cell & environment · 2025Article
- Field selection of elite events of East African highland bananas expressing elevated levels of pro-vitamin A.Plant biotechnology journal · 2025Article
- Trait preferences and lentil varietal adoption in central Ethiopia: A multistakeholder approach.PloS one · 2025Article
- Analysis of selected diploid banana genotypes for resistance to weevil damage and pollen quantity as key elements of banana breeding.Frontiers in plant science · 2025Article
- Internal Quality Assessment of East African Highland Cooking Banana (Foods (Basel, Switzerland) · 2023Article
- Uncontained spread of Fusarium wilt of banana threatens African food security.PLoS pathogens · 2022Article
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11 authors.
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Abstract
'Matooke' is a staple food made from Highland cooking bananas in the Great Lakes region of East Africa. Genetic improvement of these bananas for resistance to pests and diseases has been a priority breeding objective. However, there is insufficient information on fruit quality characteristics that different users prefer, resulting in sub-optimal adoption of new varieties. This study identified matooke characteristics preferred by farmers and traders, using survey data from 123 farmers, 14 focus group discussions and 40 traders. Gender differences were considered. The main characteristics that were found to drive variety preferences were agronomic (big bunch, big fruits) and quality (soft texture, good taste, good aroma, yellow food). There were minimal geographical and gender differences for trait preferences. Quality characteristics need to be defined in terms of physical-chemical underpinnings so that breeding programmes can apply accurate high-throughput systems, thereby improving adoption and impact of new banana varieties.
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