Gendered boiled yam product profile in Nigeria

The WP1 Gendered Food Product Profile for boiled yam in Nigeria reflects the final step (step 5) of an interdisciplinary five-step methodology developed to identify demand for quality characteristics among diverse user groups along the food chain (Forsythe et al., 2022). This methodology includes: step 1) interdisciplinary state of knowledge of the product ; step 2) gendered food mapping, which includes participatory research with men and women in rural communities regarding their product preferences and priorities; step 3) participatory processing diagnosis and quality characteristics ; and step 4) consumer studies in rural and urban areas of the product using different RTB varieties.

WP1 尼日利亚煮薯蓣分性别食品产品特征档案，是由Forsythe等人于2022年提出的跨学科五步研究方法的最终步骤（步骤5）的成果。该方法旨在识别食品供应链上不同用户群体对产品品质特征的需求，具体包含以下步骤：步骤1）针对该产品的跨学科知识现状梳理；步骤2）分性别食品图谱绘制，该环节包含针对农村社区男女群体开展的参与式研究，以了解其对该产品的偏好与优先诉求；步骤3）参与式加工诊断与品质特征梳理；步骤4）针对使用不同RTB（Roots, Tubers and Bananas，根块茎与香蕉类作物）品种的该产品，在城乡地区开展消费者研究。