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BACKGROUND: The assessment of user acceptability in relation to crop quality traits should be a full part of breeding selection programs. Our methodology is based on a combination of sensory approaches aiming to evaluate the sensory characteristics and user acceptability of root, tuber and banana (RTB) varieties. RESULTS: The four-stepped approach links sensory characteristics to physicochemical properties and end-user acceptance. It starts with the development of key quality traits using qualitative approaches (surveys and ranking) and it applies a range of sensory tests such as Quantitative Descriptive Analysis with a trained panel, Check-All-That-apply, nine-point hedonic scale and Just-About-Right with consumers. Results obtained on the same samples from the consumer acceptance, sensory testing and physicochemical testing are combined to explore correlations and develop acceptability thresholds. CONCLUSION: A combined qualitative and quantitative approach involving different sensory techniques is necessary to capture sensory acceptance of products from new RTB clones. Some sensory traits can be correlated with physicochemical characteristics and could be evaluated using laboratory instruments (e.g. texture). Other traits (e.g. aroma and mealiness) are more difficult to predict, and the use of a sensory panel is still necessary. For these latter traits, more advanced physicochemical methods that could accelerate the breeding selection through high throughput phenotyping are still to be developed.

Background: Plantains are of major importance in the diet of many African populations. Plantains undergo many processing techniques at different ripening stages. Boiling is the most common method of processing plantains in Cameroonian households. This study was undertaken to evaluate the effect of cooking mode and ripening stage on the physicochemical and nutritional parameters of two Musa genotypes. Fruits from genotypes, Batard and CARBAP K74, at three ripening stages (unripe, semi-ripe and ripe) were studied. Physicochemical and nutritional analyses were performed on raw and cooked pulps with and without peel at different cooking times (from 10 to 60 min). Results: Significant variations (p 0.05) on the pH of Batard pulps nor the ash content of the pulps of both genotypes. Conclusion: Irrespective of the ripening stages used, during cooking by immersion in boiling water, cooking with peel best preserves the physicochemical and nutritional parameters of the analysed genotypes.

During Period 4, RTBfoods partners involved in WP2 implemented the standard operating protocols (SOPs) developed in previous periods to characterize the target product profiles: boiled roots and tubers (cassava, Yam, sweet potato, plantain), paste (Fufu, pounded Yam, matooke) and granulated products (gari-eba, attiéké). For sensory characterizations by trained panels, 10 SOPs are now available: boiled cassava (2), gari-eba, attiéké, Fufu, boiled Yam, pounded Yam, boiled plantain, matooke, and boiled sweet potato. Key sensory attributes common to several products include firmness/hardness, stickiness, colour, smoothness, moldability and sweetness / sourness, fibrousness, moisture/mealiness, stretchability and bitterness. Several of these sensory attributes were correlated with instrumental texture parameters, in particular sensory firmness (or hardness or softness) assessed either in the mouth or by hand can be reliably predicted by the hardness parameters measured by penetrometry, TPA, and texture-extrusion. For the first time, mealiness of boiled cassava was correlated with a parameter of the texture-extrusion test, as well as with water absorption. Mouldability and stretchability were correlated with TPA measurements especially on destructured products (Gari/Eba and pounded Yam). For textural characterizations, 7 SOPs were developed and validated: boiled cassava (2), matooke, boiled Yam, pounded Yam, gari-eba, Fufu. These were implemented for several product profiles and several genotypes of various RTBs (typically 20 to 50 genotypes per product profile). Multivariate statistical analyses (e.g. PCA) of the resulting datasets allowed the classification of RTB genotypes into good, intermediate and poor quality, thus demonstrating the ability of postharvest quality measurements to contribute to varietal selection for breeding. Several correlations between textural parameters and sensory attributes were also identified (as discussed above), which also confirmed that instrumental texture is a valid approach to predict how consumers perceive RTB products. SOPs for several kitchen tests were also finalized, which bring additional information on the functional quality traits of RTB products in complement to texture measurements, including water absorption, cooking time, swelling of gari upon addition of hot water, and pounding time of paste products (pounded Yam, Fufu). Processing ability criteria were also investigated such as ease of peeling, ease of sieving the dewatered cassava mash, retting ability (softening, foaming, turbidity, pH). In the case of boiled cassava, the water absorption protocol in particular offers relatively short analysis time (30 minutes/sample) and is well correlated with sensory mealiness, cooking time and textural parameters, thus qualifying as medium-throughput phenotyping method for screening cassava breeding populations. In 2021, more than 4000 genotypes were characterized by water absorption, including from Nextgen and HarvestPlus populations. This development constitutes an important contribution of RTBfoods to improving cassava breeding and selection operations of other projects, and demonstrates the potential of the RTBfoods approach to develop breeding selection tools for a variety of post-harvest quality traits. Finally, biochemical proof of concept studies provided further evidence of the role of pectins in determining textural characteristics of RTB products, in particular non-destructured such as boiled or steamed. Starch and amylose contents also contributed to texture of boiled sweet potato and boiled Yam.

Amylose-free and wild-type cassava starches were fermented for up to 30 days and oven- or sun-dried. The specific volume (ν) after baking was measured in native and fermented starches. The average ν (across treatments) for waxy starch was 3.5 times higher than that in wild-type starches (17.6 vs. 4.8 cm3 g−1). The best wild-type starch (obtained after fermentation and sun-drying) had considerably poorer breadmaking potential than native waxy cassava (8.4 vs. 16.4 cm3 g−1, respectively). The best results were generally obtained through the synergistic combination of fermentation (for about 10–14 days) and sun-drying. Fermentation reduced viscosities and the weight average molar mass led to denser macromolecules and increased branching degree, which are linked to a high loaf volume. The absence of amylose, however, was shown to be a main determinant as well. Native waxy starch (neutral in taste, gluten-free, and considerably less expensive than the current alternatives to cassava) could become a new ingredient for the formulation of clean label-baked or fried expanded products.

During Period 4, RTBfoods partners involved in WP2 implemented the standard operating protocols (SOPs) developed in previous periods to characterize the target product profiles: boiled roots and tubers (cassava, Yam, sweet potato, plantain), paste (Fufu, pounded Yam, matooke) and granulated products (gari-eba, attiéké). For sensory characterizations by trained panels, 10 SOPs are now available: boiled cassava (2), gari-eba, attiéké, Fufu, boiled Yam, pounded Yam, boiled plantain, matooke, and boiled sweet potato. Key sensory attributes common to several products include firmness/hardness, stickiness, colour, smoothness, moldability and sweetness / sourness, fibrousness, moisture/mealiness, stretchability and bitterness. Several of these sensory attributes were correlated with instrumental texture parameters, in particular sensory firmness (or hardness or softness) assessed either in the mouth or by hand can be reliably predicted by the hardness parameters measured by penetrometry, TPA, and texture-extrusion. For the first time, mealiness of boiled cassava was correlated with a parameter of the texture-extrusion test, as well as with water absorption. Mouldability and stretchability were correlated with TPA measurements especially on destructured products (Gari/Eba and pounded Yam). For textural characterizations, 7 SOPs were developed and validated: boiled cassava (2), matooke, boiled Yam, pounded Yam, gari-eba, Fufu. These were implemented for several product profiles and several genotypes of various RTBs (typically 20 to 50 genotypes per product profile). Multivariate statistical analyses (e.g. PCA) of the resulting datasets allowed the classification of RTB genotypes into good, intermediate and poor quality, thus demonstrating the ability of postharvest quality measurements to contribute to varietal selection for breeding. Several correlations between textural parameters and sensory attributes were also identified (as discussed above), which also confirmed that instrumental texture is a valid approach to predict how consumers perceive RTB products. SOPs for several kitchen tests were also finalized, which bring additional information on the functional quality traits of RTB products in complement to texture measurements, including water absorption, cooking time, swelling of gari upon addition of hot water, and pounding time of paste products (pounded Yam, Fufu). Processing ability criteria were also investigated such as ease of peeling, ease of sieving the dewatered cassava mash, retting ability (softening, foaming, turbidity, pH). In the case of boiled cassava, the water absorption protocol in particular offers relatively short analysis time (30 minutes/sample) and is well correlated with sensory mealiness, cooking time and textural parameters, thus qualifying as medium-throughput phenotyping method for screening cassava breeding populations. In 2021, more than 4000 genotypes were characterized by water absorption, including from Nextgen and HarvestPlus populations. This development constitutes an important contribution of RTBfoods to improving cassava breeding and selection operations of other projects, and demonstrates the potential of the RTBfoods approach to develop breeding selection tools for a variety of post-harvest quality traits. Finally, biochemical proof of concept studies provided further evidence of the role of pectins in determining textural characteristics of RTB products, in particular non-destructured such as boiled or steamed. Starch and amylose contents also contributed to texture of boiled sweet potato and boiled Yam.

International audience

L’entreprise est sans cesse soumise à de profondes mutations qui obligent à se plonger dans la dynamique qui les porte pour en saisir les enjeux. À l’heure où une vision techniciste enferme parfois le management des entreprises et, plus largement, des organisations, dans la recherche de solutions à trouver au sein d’hypothétiques « boîtes à outils » formatées, un recul s’avère nécessaire afin de repenser des questions aussi essentielles que la valeur, la performance, la mesure et le contrôle stratégique. Des questions qui ont jalonné toute la carrière du professeur Robert Teller, l’un des plus emblématiques enseignant-chercheur philosophe en sciences de gestion. Rédigé par des auteurs de réputation internationale, dont les travaux font autorité, l’ouvrage permet au lecteur, qu’il soit étudiant, chercheur ou praticien, de comprendre et analyser les dimensions les plus contemporaines des processus de création de valeur, dans une double perspective comptable et stratégique.

La question des dimensions stratégique et politique de la comptabilité et du contrôle de gestion parcourt l’œuvre de Robert Teller. Le présent chapitre vise à synthétiser certains débats contemporains autour de ces deux dimensions qui se traduisent notamment par la question du pilotage de la valeur à la frontière de la stratégie, du marketing et du contrôle, l’évolution du modèle comptable et des débats politiques qui le façonnent ou encore les enjeux liés à la standardisation de l’informatio...

Consumers, traders and processors consider post‐harvest physiological deterioration (PPD) an important constraint. In Experiment 1, PPD was assessed three consecutive years in roots from five genotypes through seven storage days. PPD, scopoletin and dry matter content (DMC) was recorded during storage. Year, genotype, duration of storage and their interactions were significant. PPD was associated with duration of storage period, DMC and scopoletin contents. Ambient moisture and temperature during storage influenced PPD. In Experiment 2, roots from seven clones were harvested 10 months after planting from 30 consecutive biweekly plantings. PPD was assessed 0, 2 and 7 days after harvest. In 13 harvests, roots from plants pruned six days earlier were also evaluated. Results indicated large seasonal variation across genotypes. Pruning reduced PPD and DMC. Complex and contrasting relationships among the variables analysed were found. There is no uniform model explaining the relationship between PPD and the independent variables considered.

Small-scale flash drying is a promising technology to meet the increasing demand for high- quality cassava flour (HQCF). The technology significantly reduces fungal and dust contaminations and reduces health risks for consumers. However, the configuration and operating conditions of existing flash dryers are sub-optimal, leading to high energy use and operating costs. Since 2013, the CGIAR Roots, Tubers and Bananas (RTB) program in collaboration with local stakeholders across Democratic Republic of Congo, Nigeria and Colombia developed a numerical modelling method to design energy- and cost-efficient flash dryers, and proven its effectiveness through construction and testing of a pilot-scale dryer. Scaling Readiness was used to identify bottlenecks for the uptake of the improved small-scale flash dryer innovation to the private sector. Through fieldwork data collection and online semi- structured interviews, the analysis highlighted the role of training sessions and sustained technical support to strengthen the capacity of stakeholders – and therefore, the increased uptake of flash dryer innovation. We also found a relationship between the economic value of theinnovation and stakeholders' willingness to adopt it across scales. For e ample, during the first six months after training, two cassava processors (out of seven) adopted innovations and increased their processing capacity by 23% and 50%, and profitability by 8% and 10%, corresponding to extra income of about $10,000/year/processor. We conclude that using the Scaling Readiness approach in collaboration with relevant private sector actors can improve uptake of agro-industrial innovations such as flash dryers, leading to gains in income and public health.

“Consumers have their say: assessing preferred quality traits of roots, tubers and cooking bananas, and implications for breeding” special issue, brings together new knowledge about quality traits required for roots, tubers and bananas (RTB) varieties to successfully meet diverse user preferences and expectations, along the variety development and RTB value chains (production, processing, marketing, food preparation, consumption). Key RTB crops in sub-Saharan Africa are cassava, yams, sweetpotatoes, potatoes and bananas/plantains. They are mainly consumed directly as boiled pieces or pounded in the form of smooth, not sticky, and stretchable dough. They are also stewed, steamed or fried. Cassava, the most widely grown RTB, is generally boiled, stewed or steamed in Eastern and Southern Africa, and in West and Central Africa is usually processed directly into derivative products, e.g. whole root fermentation through retting or heap fermentation; fermentation/dewatering of the mash. Biophysical and social knowledge presented in this issue help elaborate goals for both the processing unit operations (food scientist control) and variety traits (breeder control).

This review of the literature on varietal change in sub-Saharan Africa looks in detail at adoption of new varieties of bananas in Uganda, cassava in Nigeria, potato in Kenya, sweetpotato in Uganda and yams in C^ote d'Ivoire. The review explored three hypotheses about drivers of varietal change. There was a strong confirmation for the hypothesis that insufficient priority given to consumer-preferred traits by breeding programmes contributes to the limited uptake of modern varieties (MVs) and low varietal turnover. Lack of evidence meant the second hypothesis of insufficient attention to understanding and responding to gender differences in consumer preferences for quality and post-harvest traits was unresolved. The evidence on the third hypothesis about the informal seed system contributing to slow uptake of MVs was mixed. In some cases, the informal system has contributed to rapid uptake of MVs, but often it appears to be a barrier with inconsistent varietal naming a major challenge.

Consumers prefer cassava roots that cook quickly during boiling. Current methods to evaluate cooking time (CT) are slow and labor‐intensive. This article describes improved protocols for assessing CT in roots. We evaluated CT in 36 genotypes monthly at 8‐11 months after planting. CT showed differences for plant age at harvest and among genotypes. During boiling, roots absorbed water (WAB) and thus reduced their relative density (DEN). We classified three groups of genotypes with increasing CT (≤25min, 25 to 40min, >40min), associated with decreasing WAB, respectively 15.3±3.1, 10.7±1.7 and 4.9±3.8% of initial root weight. A similar trend was observed for changes in DEN (46.3±9.8, 54.5±11.1 and 75.9±6.9% of initial DEN, respectively). The highest correlations between WAB and DEN with CT (r2 > 0.6) were found at 30‐min boiling. These alternative protocols facilitate screening large numbers of cassava genotypes for CT.

Cooking quality for consumer acceptance of boiled cassava is an essential criteria for breeding programs. Selecting improved genotypes for cooking quality is increasingly important to maximize the likelihood of adoption, in addition to agronomic criteria such as yields and tolerance to pests and diseases. Conventional tests of cooking quality, such as probing the product's softness with a fork to determine optimum cooking time (CT), are time-consuming and labor intensive; requiring up to one hour per genotype. Hence, in a standard food-quality lab, only a few dozen of samples can be screened per day, whereas selection for breeding requires testing up to several hundred genotypes. The RTBfoods project has developed a faster method by objectively measuring water absorption, root density and texture. Among these, water absorption and change in root density after 30 minutes of boiling significantly correlated with CT (R2 = 0.60 to 0.66). Thus, this approach makes it possible to screen up to 80 genotypes per day by confidently classifying short-cooking and long-cooking behaviors of cassava roots, i.e. medium- throughput screening. Accumulating further cooking quality data will facilitate ongoing efforts to develop a true high-throughput phenotyping platform with the capacity to screen the target several hundred samples per day. A particularly promising approach is the ongoing investigation of correlations between cooking quality parameters and near-infrared spectroscopy (NIRS), which would reduce the analysis time from 30 to 2 minutes per genotype.

International audience

Ten and thirty cassava genotypes producing wildtype and amylose‐free (waxy) respectively, were grown at low (LA) and intermediate (IA) altitudes (< 213 and < 900 meters above sea level‐m.a.s.l., respectively). The functional properties of the starch from these materials were analyzed. The relative importance of environment, clones (within starch type) and genotype‐by‐environment interaction (GxE) was assessed through an analysis of variance. GxE effects were non‐significant, whereas environment and clones (within starch type), were highly significant in most of the cases (particularly for waxy starches). Results confirm that waxy cassava starches consistently show higher peak viscosity (PV) compared with wildtypes. Peak viscosity was statistically higher in plants grown in IA compared with those from the same genotypes grown in LA, both for waxy and wildtype genotypes. In a second experiment, a single waxy genotype was grown in five locations ranging from 934 to 1485 m.a.s.l. PV was highest in the location with higher altitude. The second highest PV was measured in starches from the second highest location at 1071 m. Both experiments clearly indicate that PV is positively correlated with altitude above sea level where cassava was grown. Altitude above sea level influenced starch granule size: the higher the altitude the larger the average granule size. Waxy starch granules tended to be larger than those from wildtype genotypes.

International audience; This work analyses the effect of Corporate Governance Code on the quality of accounting numbers. The results show that the reference to a Corporate Governance Code does not modify the relationship between governance variables and the quality of accounting information.; Ce travail analyse l'impact des indicateurs et du code de gouvernement d’entreprise sur la qualité de l’information comptable sur un panel de sociétés cotées françaises. Les résultats montrent que la référence à un Code de Gouvernement d’entreprise ne modifie pas la relation entre variables de gouvernance et qualité de l’information comptable.

236 genotypes of the CIAT germplasm collection representative of seven diversity groups of Latin America (Amazon, Andean, Caribbean, Savanna, Dry Atlantic forest, Humid Atlantic forest, and South American rainforest) were grown at CIAT during 2014-2017. Roots from each group showed specific postharvest quality traits. Savanna, Caribbean, and South American rainforest genotypes had the highest dry matter (39.0-39.8% wb). Andean genotypes had the lowest cyanide content and shortest boiling time (average 109 ppm db and 34 mins, respectively). In contrast, Amazon genotypes had the highest cyanide content and longest cooking time (average 885 ppm db and 56 mins, respectively). These traits may reflect different selection criteria corresponding to different uses over centuries of cassava domestication: In the Andean region, cassava is commonly consumed as boiled fresh roots, and hence low cyanide and short boiling time traits may have been preferentially selected. In the Amazon region cassava is fermented to prepare farinha; for which boiling time and cyanide are less important traits. Humid Atlantic forest and Savanna genotypes had the lowest and highest postharvest physiological deterioration (PPD) at respectively 22% and 43%. Across diversity groups, the majority of genotypes had relatively low cyanide with 137 out of 236 below 200 ppm db.

Pro-vitamin A enriched cassava varieties have been recently developed by IITA to cope with vitamin A deficiencies. The adoption of theses yellow-fleshed cassava varieties remains intimately linked to their suitability for producing major end products. This study assessed the suitability of five new varieties to produce agbeli, a traditional cassava staple food product consumed in Benin and in many West African countries. Two unit operations significantly affect the processing yield: peeling and pressing. As far as, variety is considered, the five biofortified varieties showed similar raw agbeli yield. The pro-vitamin A enriched cassava varieties and the traditional variety gave the preferred characteristics for raw agbeli. However, after cooking, I090090, a biofortified variety, was no longer among the preferred varieties, because it was the least extensible. The yellow index value was affected by variety while lactic bacteria and the dry matter content of raw agbeli from pro-vitamin A enriched cassava were in the same range of values obtained from traditional cassava. Pro-vitamin A enriched cassava varieties tested are suitable to be processed into raw agbeli similar to that obtained with the white control variety. However, only two yellow varieties (I083724, I011412) presented similar sensory cooked characteristics than the traditional variety. The sensory profile of raw agbeli consist of its richness in starch, low fibres, and ability to give an extensible and sticky paste after cooking.

The ultimate operation in the production process of cassava starch and flour, consists in drying the product from about 40% down to 13% moisture content, to ensure a long shelf-life. In small processing units, the starch is, in most cases, dried in the sun, which proves to be impractical when increasing the processing capacity. It requires large concrete surfaces and the quality is difficult to control due to the variations of weather conditions, outside contamination and the long drying time. Thus, the lack of efficient small-scale dryers is a barrier to the growth of rural processing units. To address this issue, we conducted a series of works to downscale the flash drying technology commonly employed by industrial starch plants to suits the need of rural processors. Based on the modelling of the flash drying process and on field experience, we designed and built a pilot flash dryer that was started up at CIAT, Cali, Colombia in 2017. It was conceived as a research, development and training tool to facilitate the development of low-cost, efficient small-scale dryers by stakeholders in the cassava sector. First, we will present the design method and the implementation of the adopted technical solutions, then we will present the results from the first drying experimental trials conducted with native cassava starch. The objective was essentially to evaluate the drying efficiency and to investigate the effects of drying air temperature and pipe length. The specific energy consumption is as low as 3500-4000 kJ/kg of water evaporated (1400-1500 kJ/kg of dried product), which may enable cost-effective drying of cassava flours and starch at small-scale. Indeed, demands for implementing the technology have already arisen from various countries including Colombia, Brazil and Uganda.

Cassava is the major staple food of tropical Africa roots whereas leaves are mostly considered as a byproduct which are good source of protein, vitamins and minerals also they are available throughout the year and they should be accorded as much importance as the roots. A concern however is the risk of cyanide formation if leaves are insufficiently processed since these contain the cyanogenic glycosides linamarin (approximately 93% of total glucosides; 2-(β-D-glucopyranosyloxy)isobutyronitrile; derived from valine) and lotaustralin (2-(β-D-glucopyranosyloxy)- 2-methylbutyronitrile, derived from isoleucine). Fortunately, there are simple processes that remove the HCN from the leaves making them available for animal and human consumption. Trials with 50 cassava genotypes (Manihot esculenta Cranzt) from the genetic diversity collection of CIAT (Cali, Colombia) were used to assess the diversity of cyanide contents in cassava leaves and roots (external peels and parenchyma). The cyanide concentration in leaves was determined in 11 genotypes at three different physiological ages. (3, 6 y 11 months). Analysis of the data by seven diversity groups corresponding to the centers of domestication of the genus Manihot in Latin America put in evidence significant differences in terms of cyanide contents in leaves, peels and parenchyma. In particular, the Amazon and Andean groups were associated with high cyanide and low cyanide contents, respectively. This study showed that peels and leaves have a major cyanide content than parenchyma. Furthermore, the cyanide concentration is higher in young leaves, as they mature the content of HCN decreases over time. These findings on cyanide content in a large number of genotypes and its relation with physiological age are important to identify genotypes with attractive attributes for increased utilization of cassava leaves.

Cassava leaves, usually considered a byproduct of the production of cassava roots, may offer a significant source of proteins, essential amino-acids and vitamins, with nutritional benefits for both human and animal consumption. A concern however is the risk of cyanide formation from cyanogenic glycosides, if leaves are insufficiently processed. 178 cassava genotypes (Manihot esculenta Cranzt) from the genetic diversity collection of CIAT (Cali, Colombia) were grown and harvested to assess the diversity of cyanide contents in cassava leaves and roots, and characterize their nutritional potential (carotens, proteins, essential amino-acids). The cyanide concentration in leaves was determined at three different physiological ages. The contents of cyanide and all-trans-β-carotene in cassava leaves ranged from 345 ppm to 7484 ppm DB and from 171 μg/g to 547 μg/g DB, respectively. Cassava leaves also showed significant levels of essential amino-acids valine, leucine, phenylalanine, and lysine, and average total protein content of 11% DB. Analysis of the data by seven diversity groups corresponding to the centers of domestication of the genus Manihot in Latin America put in evidence significant differences in terms of cyanide contents in leaves, peels and parenchyma. In particular the Amazon and Andean groups were associated with high cyanide and low cyanide contents, respectively.

Over the past decades, many cassava varieties have been developed and deployed. Significant and relevant progress has been made in improving food security depending on these crops by increasing yields and the stability of performance through resistance to biotic and abiotic stresses. The deployment of new cassava varieties, has identified weaknesses in terms of end-use quality. Cassava breeders generally lack access to the selection tools needed to evaluate end use quality early enough in the program. The lack of participatory approaches, the scarcity of genotype by environment analyses, and their consequent effect on postharvest criteria, and acknowledgement of socio-economic and cultural contexts differences, in breeding design have often led to lower than expected rates of adoption of new cassava varieties. RTBfoods project multifaceted team (Social science, food technologist, breeders) will (1) Define what are the key user-preferred quality traits for a range of cassava food products through surveys with cassava users, i.e. processors and consumers, as well as farmers and traders or middlemen (product profiles); (2) Link these product profiles with biophysical, sensorial and functional properties of cassava food products, and develop laboratory-based methods to assess these properties in a quantitative manner; (3) Develop high-throughput phenotyping protocols (HTPP) for rapid screening of user-preferred quality traits in new cassava varieties; (4) Integrate key user traits into breeding and variety deployment programs. Future breeding efforts need to guarantee that the resulting products not only stand out for their agronomic performance but also meet the expectations of different actors in the value chain, particularly processors and other end-users as consumers, taking gender and social differences into account at all stages of iteration.

Portable Vis/NIRS are flexible tools for fast and unbiased analyses of constituents with minimal sample preparation. This study developed calibration models for dry matter content (DMC) and carotenoids in fresh cassava roots using a portable Vis/NIRS system. We examined the effects of eight data pre-treatment combinations on calibration models and assessed calibrations on processed and intact root samples. We compared Vis/NIRS derived-DMC to other phenotyping methods. The results of the study showed that the combination of standard normal variate and de-trend (SNVD) with first derivative calculated on two data points and no smoothing (SNVD+1111) was adequate for a robust model. Calibration performance was higher with processed than the intact root samples for all the traits although intact root models for some traits especially total carotenoid content (TCC) (R2c = 96%, R2cv = 90%, RPD = 3.6 and SECV = 0.63) were sufficient for screening purposes. Using three key quality traits as templates, we developed models with processed fresh root samples. Robust calibrations were established for DMC (R2c = 99%, R2cv = 95%, RPD = 4.5 and SECV = 0.9), TCC (R2c = 99%, R2cv = 91%, RPD = 3.5 and SECV = 2.1) and all Trans β-carotene (ATBC) (R2c = 98%, R2cv = 91%, RPD = 3.5 and SECV = 1.6). Coefficient of determination on independent validation set (R2p) for these traits were also satisfactory for ATBC (91%), TCC (88%) and DMC (80%). Compared to other methods, Vis/NIRS-derived DMC from both intact and processed roots had very high correlation (>0.95) with the ideal oven-drying than from specific gravity method (0.49). There was equally a high correlation (0.94) between the intact and processed Vis/NIRS DMC. Therefore, the portable Vis/NIRS could be employed for the rapid analyses of DMC and quantification of carotenoids in cassava for nutritional and breeding purposes.

The aim of this paper is to investigate how voluntary disclosures in XBRL files affect the value relevance of GAAP earnings considering the quality of corporate governance. Results are the following. Good corporate governance is positively associated with voluntary XBRL extensions. We observe that XBRL extensions enhance the positive relationship between earnings and stock price. However, this positive association is reduced for firms with a good governance, suggesting a substitution effect between XBRL extensions and corporate governance. This research highlights the importance to consider corporate governance when assessing the relevance of XBRL disclosures for stock market participants. It also appears that XBRL extensions would strategically be related to earnings quality. Finally, findings show that XBRL extensions attract financial analysts.

International audience

Les investisseurs en capital-risque indépendants (IVC) se distinguent des organismes captifs, ces derniers étant des filiales de banques, de sociétés industrielles ou d'organismes publics. On attribue généralement aux premiers une meilleure rentabilité et une meilleure sélectivité des projets et aux seconds de moindres performances.L'objectif de notre papier est d'établir les limites de ces conclusions dans le cas des capital-risqueurs filiales de sociétés-mères industrielles, les Corporate Venture Capitalists (CVC). A l'aide d'un modèle théorique prenant appui sur des faits stylisés, nous retrouvons tout d'abord les résultats traditionnels allant dans le sens d'une meilleure efficacité des IVC, en mettant en _évidence à la fois le rôle des ressources spécifiques et des comportements stratégiques des deux types de capital-risqueurs.Nous observons aussi qu'à défaut d'améliorer la rentabilité moyenne des projets financés, les CVC en accroissent dans tous les cas le nombre. Puis, nous introduisons la prise en compte de synergies entre projets, notamment au sein de districts industriels. Quand de telles interactions sont introduites, nous montrons que les CVC peuvent non seulement contribuer à financer davantage de projets mais aussi à accroitre la sélectivité globale du secteur. Nous illustrons ces résultats par des simulations numériques et les commentons en conclusion.

Carotenoid content in cassava roots has been increased through biofortification programs as a strategy to combat vitamin A deficiency. However, incorporation of biofortified cassava into both traditional and industrial food processing has yet to be fully assessed. The objective of this study was to examine the impact of fermentation and thermal processing on the stability and bioaccessibility of pro - vitamin A carotenoids from distinct biofortified cassava roots. Unfermented (UF) and fermented (F) flours were produced from 10 biofortified cassava cultivars (T able 1 & Figure 2). Gari (G) flours were produced by toasting two of the fermented cultivars above at 150 - 160 ºC during 15 - 20 min. Test porridges were prepared with UF, F and G ( 22.2% W/V) in boiling water for 5 min. Bioaccessibility of pro-vitamin A carotenoids was then evaluated from finished products using a three-stage in vitro digestion model (Figure 3). Overall, cassava cultivars contained 23.1-42. 7 μg of β-carotene equivalents (β-CE) / g on dry weight bases (DW). β-CE retention after fermentation was 72.5-96.6%; after oven-drying were 18.3-77.5% and 45. 8-80. 4 % for UF and F roots, respectively; after toasting in Gari preparation was 67.3-69.2%; after cooking in porridge preparations were 42.5-74.5 %, 20.7-77.3% and 87.2-115.3 % for UF, F and G flours, respectively (Figure 4 & 5). Cassava flours, which involved fermentation showed higher β-CE retention (p= 0. 007) during oven - drying compared with U F flours. However, no significant differences were found in β-CE retention during porridge preparation (p= 0.905). Test porridges made from UF, F and G flours ranged from 39-309, 58-343 and 223-323 μg β - CE / 100 g FW, respectively. Bioaccessibility ranged widely from 3.3-56. 9 μg β-CE / 100 g FW with bioaccessible content among the cultivars within the porridges groups ranging from 3.3-43.4, 3.66-21.4 and 20.3-56. 9 μg / 100 g FW for UF, F and G flours, respectively (Figure 6). In general, bioaccessible β-CE content from porridges prepared with UF and F flours were similar with levels of 14.5 ± 4.2 and 12.7 ± 1.8 μg / 100 g FW, (p = 0.700 ). Select cassava cultivars showed improved bioaccessibility of β-CE content with the fermentation process, these results suggest that genotype factor and/or another factors in the matrix merit further investigation as they may play a significant role in facilitating bioaccessibility of carotenoids from biofortified cassava products.

Gari, a cassava traditional product, is a key staple food in several western African countries. It is a type of dried particle semolina made through successive operations such as peeling, grating/rasping, fermentation/pressing, sieving, and roasting (cooking/drying). In Benin, there is a large variability of gari products, defined by a large range of particle sizes, homogeneity, colour, sour taste, and texture (crispiness and swelling), depending on the process. Rasping, fermentation, pressing and roasting operations were identified as key steps on technological and sensory properties of gari. Five main types of gari (Sohia, Ahayoe, Sohui, Missé, Djeffa) made with variable processes were identified. In this study, the process, and its variants according to the gari type, was precisely described. Data were collected for each unit operation, in view of assessing process efficiency and consequently, the potential to improve sustainability of gari processing. Production capacity was limited by the peeling operation, which was carried out manually (30 kg of roots/hour/worker). Cooking was the second slowest operation, also involving drudgery with exposure to heat and smoke. Energy use for cooking/drying was high, with 0.9-1.0 kg of wood/kg of gari, i.e. 13-16 MJ/kg of gari. Significant losses occurred during peeling and pressing operations (25-35% and 20-30% of root dry matter respectively). Mass balances pointed out low process yields, with only 15-25% (d.b.) of cassava roots ending in the final gari product. Losses of raw materials and energy were significant and might impact on both production costs and the environment. Moisture contents of gari ranged between 3 and 8%, which ensures a long product shelf-life. Average particle size varied from 0.5 to 0.8 mm. Particle size distribution was a key factor related to consumption way and consumer preferences in the different regions of the study.

Gari is a key staple food in several Western African countries. It is a cassava traditional product, made through successive operations such as peeling, rasping, fermentation/pressing, sieving, and roasting (cooking/drying). In West Africa, there is a large variability of gari products, characterized by a large range of characteristics, depending on the process. Several works showed that rasping, fermentation, pressing and roasting operations are key steps that impact physico-chemical and sensory properties of gari. The objective of this work was to investigate the relationships between process, structure, and properties during the production of Gari. Relevant physicochemical characteristics of the product during the different steps of transformation of cassava into gari were measured. The hydro-textural and granulometric characteristics are followed at the same time to appreciate the impact of the successive operations of pressing/fermentation/sieving on the product qualities. The obtained results showed that time of fermentation didn't have any impact on the final water content of the pressing cake. The granulometric analysis showed that the time of fermentation and the pressing did not change the particles size distribution. Indeed the fresh pulp obtained just after rasping and the fermented/pressed pulp had the same particles size distribution. This observation could be due to either (i) the presence of an excess of water that does not allow the agglomeration of the vegetal tissue pieces during sieving or to (ii) the reduction of the initial cell sizes during pressing. The projection on the hydro-textural diagram of the physicochemical characteristics concerning the different intermediate products, showed that cassava roots and all transformed pulps, were quasi-saturated with liquid (water). This observation highlights that the pressing operation counter-balance the hydro-textural differences generated during fermentation. Moreover, the results obtained in this work will contribute to propose a fine description of the product just before the roasting step.

Introduction Breeders need to ensure that products made from a large number of new released cultivars, meet consumer acceptance. 17 cassava cultivars from two agro-ecological regions in Cameroon were processed into two traditional products. The challenge was to develop a new methodology to scientifically assess consumer perception of a large number of products. Methods The new methodology started with qualitative surveys all along the food chain as a baseline study on consumption ways and quality criteria of traditional products. A group of “champion” women processors was identified for making the 17 products in the same conditions. They were asked to give their comments on cassava behaviour throughout the processing, in view of adopting or rejecting the new cultivars, depending on their ability to make a good product. The selected products were tasted during focus groups, their sensory characteristics described, and the number of products reduced again. Finally, after approval by agronomists, five cassava products remained. They could be presented to a large number of consumers. Their acceptability and preferences were assessed using an "all-in-one" method coupling hedonic test, JAR "Just All Right" test, CATA "Check All That Apply" question and "willingness to pay”. Physicochemical analyses of cultivars and products have identified quality traits. Results Two case studies on bobolo or “bâton de manioc” in Mbalmayo, Centre region and gari in Buea, South-West region, will be given as examples and detailed. The methodological approach was different for each case, depending on the product, the process, and the local conditions. Discussion The originality of the approach was the participatory involvement of a group of women processors in the selection, at each step of the processing, of the improved cultivars with appropriate characteristics for traditional uses. The most liked cultivars for gari and those for “bâton de manioc” appeared different.

A new approach for better assessing consumer accept ability of improved traditional cassava products has been developed. It involves several successive steps. Qualitative surveys were conducted all along the food chain to have a good knowledge of the variability of processes, varieties, and products, and identify quality criteria of a good cassava product with the various stakeholders. Active and effective participation of women processors was essential in the adoption of new processes or varieties. Their observations and comments on cassava behaviour throughout the processing were used to identify the ability of new varieties or processes to make a good product. Physicochemical analyses of products complemented processors' selection by identifying quality traits. Focus groups and sensory evaluation were used to generate sensory descriptors and classify cassava products in separate groups according to their sensory properties. The acceptability and preferences of improved products by a large number of consumers were assessed using a "all-in-one" method coupling hedonic test, JAR "Just All Right" test, CATA "Check All That Apply" question and "willingness to pay”. Three case studies on bobolo or “bâton de manioc” and gari in Cameroon, and on gari in Benin will be given as examples and detailed. The methodological approach was different for each case, depending on the product, the local conditions, and the objectives of the study. The originality of the approach was the participatory involvement of a group of women processors in the selection, at each step of the processing, of the improved varieties with appropriate characteristics for traditional uses. This might be very useful for providing information to breeders early in varietal improvement programmes. (Texte intégral)

Existen pocos estudios sobre los procesos bioquímicos que ocurren durante la maduración del fruto de banano, en especial de Gros Michel (banano de postre), Guineo (banano de cocción-no plantain) y Dominico Hartón (banano de cocción-plantain), las tres principales variedades que se comercializan en Colombia. El objetivo de este trabajo fue caracterizar tres variedades de banano durante el proceso de maduración. Se evaluaron 5 parámetros químicos: contenido de materia seca, pH, contenido de ácidos orgánicos (oxálico, cítrico, alfa-ketoglutárico, málico, trans-aconítico, succínico y fumárico), contenido de almidón y azúcares reductores, durante diferentes etapas de maduración (fruto inmaduro hasta el fruto sobre-maduro). Se encontró un descenso del contenido de materia seca y pH a lo largo de la maduración. El contenido de ácido trans-aconítico, succínico y málico aumentó en el rango de 0.06 a 0.24 g kg-1, 6.06 a 15.65 g kg-1 y 7.9 a 58.27 g kg-1, respectivamente. En la variedad Gros Michel no se detectó ácido oxálico, el contenido de ácido fumárico aumentó y la concentración de ácido cítrico disminuyó a lo largo de la maduración. El contenido de almidón disminuyó y la concentración de azúcares reductores aumentó a medida que progresaba la maduración para todas las variedades. Al final de la maduración de la variedad Gros Michel hay conversión total del almidón en azúcares solubles. Los principales azúcares presentes son sacarosa, glucosa y fructosa. El ácido málico es el predomínate en las musáceas y puede ser utilizado como un indicador del estado de madurez del fruto.

National audience; L’objectif de cet article est de montrer le concept central du BFR. En effet, il conditionne largement la trésorerie qui est un concept central à la compréhension du comportement financier des entreprises en particulier lorsqu’elles sont en difficulté. Si l’approche fonctionnelle a permis des avancées, il ressort que seule l’approche dynamique est capable de rendre compte de l’évolution du BFR ce qui est un élément indispensable à la santé financière des entreprises.