Farmer's perception on culinary uses of new plantain hybrid in the humid forest of Cameroon

The project aim was to promote integrated crop management technologies to improve plantain productivity of smallholder farmers in West and Central Africa. The experiments were set to evaluate in participatory manner the performance of hybrids plantain varieties and also evaluate the farmer’s appreciation of taste and their processing capability. Farmer evaluated different method of preparation or cooking of eight genotypes developed by IITA, CARBAP and FHIA institutions. The forms of preparation were boilied unripe, boiled ripe, chips and fried. This was to determine the process quality of each genotype.