Participatory Processing Data on Boiled Plantain generated by CARBAP in Cameroon

This dataset contains data generated during the Activity 4 or Step 3 - Participatory Processing Diagnosis and Quality Characteristics performed by the CARBAP team in Cameroon on Boiled Plantain, within the RTBfoods project (following the Methodological Guidance). This dataset may contain diverse types of anonymized data (e‧g. questionnaires, processing parameters, cleaned and processed data) which is to be available on open access following a 2-years embargo after the end of the RTBfoods project (embargo ending date: 15 March 2025) This dataset may also contain non-anonymized data (e‧g. raw data, consent forms signed by interviewees) which cannot be made publicly available, at any time; non-anonymized data is contained in the .tar‧gz file. For more information about the content of the .tar‧gz file, you are invited to contact the authors mentioned in the metadata.

本数据集涵盖喀麦隆CARBAP团队于RTBfoods项目框架内（遵循《方法学指南》）针对煮大蕉开展的活动4/步骤3——参与式加工诊断与质量特性研究过程中生成的全部数据。本数据集包含多类匿名化数据（例如问卷、加工参数、清洗后及已处理数据），需在RTBfoods项目结束后执行2年的禁获取期（embargo）后方可开放获取，禁获取截止日期为2025年3月15日。此外，数据集还包含非匿名化数据（例如原始数据、受访者签署的知情同意书），此类数据永久不得对外公开，且存储于.tar.gz压缩包内。如需了解该.tar.gz压缩包的具体内容，请联系元数据中提及的作者。