Partner Activity Report

NARL Activities & Achievements in Period 2 (2019)

Cotonou, Benin, 2019

Kephas NOWAKUNDA, National Agricultural Research Laboratories (NARL), , Uganda Kenneth AKANKWASA, NARL, Kampala, Uganda Elizabeth KHAKASA, NARL, Kampala, Uganda

This report has been written in the framework of RTBfoods project.

To be cited as:

Kephas NOWAKUNDA, Kenneth AKANKWASA, Elizabeth KHAKASA, (2019). NARL Activities & Achievements in Period 2 (2019). Kampala, Uganda: RTBfoods Project Report, 19 p.

Ethics: The activities, which led to the production of this manual, were assessed and approved by the CIRAD Ethics Committee (H2020 ethics self-assessment procedure). When relevant, samples were prepared according to good hygiene and manufacturing practices. When external participants were involved in an activity, they were priorly informed about the objective of the activity and explained that their participation was entirely voluntary, that they could stop the interview at any point and that their responses would be anonymous and securely stored by the research team for research purposes. Written consent (signature) was systematically sought from sensory panelists and from consumers participating in activities.

Acknowledgments: This work was supported by the RTBfoods project https://rtbfoods.cirad.fr, through a grant OPP1178942: Breeding RTB products for end user preferences (RTBfoods), to the French Agricultural Research Centre for International Development (CIRAD), Montpellier, France, by the Bill & Melinda Gates Foundation (BMGF).

Image cover page © LAJOUS P. for RTBfoods.

Page 2 of 19 CONTENTS

Table of Contents Product Profile (Country) Involvement ...... 4

UAC-FSA Summary Narrative ...... 4

NARL Staff ...... 6

1 NARL Activities & Achievements on Matooke (Uganda) ...... 8

1.1 WP1 – Matooke (Uganda) ...... 8

1.2 WP2 – Matooke (Uganda) ...... 10

1.3 WP3 – Matooke (Uganda) ...... 11

1.4 WP5 – Matooke (Uganda) ...... 12

1.5 Interactions with other Institutes working on Matooke (Results & Protocols Shared, Staff, Equipment) ...... 12

2 NARL Activities & Achievements on Boiled Cassava (Uganda) ...... 13

2.1 WP2 – Boiled Cassava (Uganda) ...... 13

2.2 Interactions with other Institutes working on Boiled Cassava (Results & Protocols Shared, Staff, Equipment) ...... 13

3 NARL Activities & Achievements on Boiled Sweetpotato (Uganda) ...... 14

3.1 WP2 – Boiled Sweetpotato (Uganda) ...... 14

3.2 Interactions with other Institutes working on Boiled Sweetpotato (Results & Protocols Shared, Staff, Equipment) ...... 14

4 NARL cross-WP interactions ...... 15

5 Data Management at NARL ...... 15

6 Ethical Clearance ...... 16

7 NARL Travels: Participation to RTBfoods meetings & International Events on RTBfoods budget 16

8 NARL Capital Equipment or Investment (co-investments) ...... 16

9 NARL Other Sources of Support for RTBfoods activities ...... 17

10 NARL Publications ...... 17

11 Gaps & Challenges faced at NARL ...... 17

12 NARL Perspective Work Plan & Internal organization for Period 3 ...... 17

Page 3 of 19 Staff commitment, Activities performed & Perspectives

Main Author(s) (NAME First Name, Institution, Country): NOWAKUNDA, Kephas, NARL, Uganda AKANKWASA Kenneth, NARL, Uganda KHAKASA Elizabeth, NARL, Uganda

Collaborator(s): MARIMO Priscila, Bioversity International, Uganda MATOVU Moses, NARL, Uganda NUWAMANYA Ephraim, NaCCRI, Uganda BUGAUD Christophe, Cirad, France FLIEDEL Genevieve, Cirad, France RICCI Julien, Cirad, France FORESTIER-CHIRON Nelly, Cirad, France

Focal Point (NAME First name, email, Skype ID, Country): NOWAKUNDA Kephas, [email protected], Kephas.nowakunda, Uganda

PRODUCT PROFILE (COUNTRY) INVOLVEMENT

Partner Product (Country) – Main PP in bold Institute NARL 1- Matooke (Uganda) with Bioversity, IITA & NaCRRI 2- Boiled Cassava (Uganda) with NaCRRI 3-Boiled Sweetpotato (Uganda) with CIP, NaCRRI & JHI (4-Boiled Potato (Uganda) with CIP, NaCRRI & JHI)

UAC-FSA SUMMARY NARRATIVE

Tell us the story of your Institute in Period 2 focusing on main Activities & Achievements (Dec. 2018 to Dec 2019) by Product Profile (± 10 lines each). (NB: This section will be copied & pasted as is in the body of the RTBfoods Annual Report for Period 2).

During period 2, NARL prioritized WP1 activities, due to their importance in informing and guiding other Work packages. The activities included cleaning and analysis of data for activity 3 (Gendered product mapping) that had been collected during period 1. A report for this activity is being finalized. With supporting missions from CIRAD, three remaining activities under WP1 were initiated. They are a market study, matooke processing demonstrations and consumer testing studies to gain insights into the products uses, preference of quality characteristics and preferred attributes by different demand segments in urban and rural settings. Processing demonstrations were completed and data processing is on-going. The remaining part of the market and consumer studies will be completed by end of December, 2019.

Page 4 of 19 Under WP2, NARL coordinated the recruitment and training of a laboratory panel. The training was supported by CIRAD and CIP/North Carolina University. The panel is currently being used to generate sensory profiles of matooke, cassava, sweet potatoes and potatoes. Also, protocol for preparing, cooking, texture and sensory analysis for matooke was standardized and is currently under review. Following the protocol, sensory profiles of 29 banana genotypes, together with their texture have been generated.

During the same period 2, NARL staff, Moses Matovu and Sarah Kisaakye participated in a NIRS training to be conducted by CIRAD team in August, 2019. NARL also collaborates with NaCRRI and IITA to develop NIRS calibrations for matooke bananas. During period 2, we collected 184 spectra in duplicate, using the DS2500 NIRS equipment.

Matooke (Uganda):

Sensory protocol, sensory profiling,

A sensory analysis protocol for matooke was standardized. Also, sensory profiling of matooke, for 29 genotypes (ranging from very good, good, medium, bad, very bad) has been conducted using the protocol. Data analysis will be done during December, 2019 and January, 2020

Boiled Cassava (Uganda):

A sensory analysis protocol for cassava was standardized and sensory profiling for 32 genotypes (ranging from very good, good, medium, bad, very bad) has been completed. Data analysis and reporting will be done during December, 2019 and January, 2020.

Boiled Sweet potato (Uganda):

Lexon for sweet potatoes and potatoes have been generated. Standardization of the cooking and sensory analysis protocol will be done during the first half of period 3.

Page 5 of 19 NARL STAFF

Should be aligned with Financial Reporting (cf Excel Spreadsheet ‘3a) PERSONNEL COSTS’).

NAME First Name Country of Permanent, Student WP1 WP2 WP3 WP4 WP5 Matooke Boiled Boiled Residence OR Contractual (Uganda) Cassava Sweetpotato (Uganda) (Uganda

Moureen Asasira Uganda Student ☑ ☑ ☑ ☑ Kenneth Uganda Permanent ☑ ☑ ☑ ☑ Akankwasa

Kephas Uganda Permanent ☑ ☑ ☑ ☑ ☑ ☑ ☑ Nowakunda

Sarah Kisakye Uganda Permanent ☑ ☑ ☑ ☑ Tuhirirwe Loyce Uganda Contractual ☑ *Mariam Nakito Uganda Contractual ☑ ☑ Mary Namuddu Uganda Contractual ☑ ☑ Edgar Tinyiro Uganda Permanent ☑ ☑ ☑ ☑

Page 6 of 19 List of Students involved in RTBfoods activities in Period 2 (including Student exchange):

NAME First Name Master Subject Title WP University of Fellowship Fellowship Involvement in Tutor(s) in (+ Institute if not from Student affiliation Starting Ending Complementary RTBfoods NARL) or PhD Date date Projects project or (ex: NextGen, Africa Post- Yam, BBB, Sweet Doc GAINS, CRP RTB)

Moureen Asasira Msc Consumer preference for WP1 University September, *September, BBB Kephas cooking banana traits in Uganda. 2018 2019 Nowakunda A case of urban consumers. Moses Matovu

Nelson Kisenyi Msc Physico-chemical and sensory WP2 Jan, 2019 Jan, 2020 BBB Kenneth properties of selected local and University Akankwasa hybrid bananas in Uganda

Page 7 of 19 1 NARL ACTIVITIES & ACHIEVEMENTS ON MATOOKE (UGANDA) 1.1 WP1 – Matooke (Uganda)

NARL Key Contact for WP1 on Matooke in Uganda (NAME First name): Kenneth AKANKWASA

15- 25 lines Narrative on Activities performed & Progress including Software Acquisition, Narrative on Data Processing/Analysis, Product profile consolidation & Challenges faced.

Activity 3 achievements – Gendered Food Mapping/Preference Surveys: Data collection on this activity was concluded in Period 1. In Period 2, focus was on data cleaning and analysis, which have been completed and report writing is in advanced stages.

Market interviews, to gain insights into the preferred attributes by traders involved in the banana market were initiated and on-going. So far, surveys have been conducted with men and women traders in Mbarara city (Western Uganda) and a similar survey has been planned for Kampala during late November and early December, 2019. Details of Interviews are presented in Table 3 below.

Activity 4 achievements – Processing Diagnosis: Participatory processing demonstrations were conducted with commercial processors in Mbarara and Luwero districts. Steamed- mashed matooke was prepared using 4 different banana varieties (Luwero: Nakitembe, Mpologoma, M30, NARITA 12;

Mbarara: Nakitembe, Kibuzi, NARITA 12 and M30). Several parameters were measured at each stage of processing to understand the preferred characteristics at each step. Data entry, cleaning, analysis and report writing will be done during Period 3

Activity 5 achievements – Consumer testing of matooke to understand the quality attributes that consumers prefer in steamed mashed matooke was conducted with men and women consumers in Luwero (Central Uganda) and Mbarara (Western Uganda). Samples from 4 varieties (same varieties as mentioned above) were prepared and presented to consumers who rated different attributes. A similar activity will be conducted with urban consumers in late November and early December, 2019. Data entry, cleaning analysis and report writing will be done in Period 3.

Page 8 of 19 Table 3. WP1 Synthesis Table for Activity 3, 4 & 5 on Matooke (Uganda):

Activities reported in Period 1 on Matooke Dates of Field Regions List of Localities: Nb of Nb of Questionnaires in Uganda Surveys surveyed Cities, Small Towns, Individual Focus uploaded on Villages Interviews groups RTBfoods platform start end M F start end ACTIVITY 3 Primary Uganda Mbarara Nyindo 10 3 2 Y Country Kacuucu 11 7 2 Y Mutuumo 9 7 2 Y Keiba 9 6 2 Y Luwero Kabala 6 10 2 Y Kabila 7 8 2 Y Kalagala 8 8 2 Y Nakaseeta 5 10 1 Y Activities performed in Period 2 on Dates of Field Regions List of Localities: Nb of Nb of Questionnaires Matooke in Uganda Surveys surveyed Cities Individual Focus uploaded on Small Towns Interviews groups RTBfoods platform start end Villages M F Yes No ACTIVITY 3 Primary Uganda 22.9.19 29.9.19 Mbarara Mbarara city 11 6 N (Mkt interviews) Country ACTIVITY 4 Primary Uganda 10.9.19 14.9.19 Luwero Wobulenzi (Luwero city) 0 4 N Country 22.9.19 29.9.19 Mbarara Rwebikona (Mbarara city) 0 4 N ACTIVITY 5 Primary Uganda 10.9.19 14.9.19 Luwero Wobulenzi (pretesting) 0 7 N Country Nakaseke 13 5 N Kiwoko 18 24 N Kasana (Luwero city) 9 46 N 22.9.19 29.9.19 Mbarara Kashaka 21 16 N Nyihanga 16 14 N Mugarutsya 19 11 N Kiswahili (Mbarara city) 13 22 N ACTIVITY Training Primary Uganda Data collection is completed and N (MSc Student- country Analysis and thesis writing is on Moureen) going

Page 9 of 19 1.2 WP2 – Matooke (Uganda)

NARL Key Contact for WP2 on Matooke in Uganda (NAME First name):Kephas NOWAKUNDA

15-20 lines Narrative on Activities performed & Progress including Equipment purchase, Standard Operating Procedures (SOPs) developed, Method Development, Proof of Concept, Sensory& Texture Analysis.

Contribution to SOPs:

Protocols for matooke preparation, texture and sensory analysis has been developed and drafts shared on RTB platform. A draft copy has been shared

Proof of Concept / Method Development:

A method for texture analysis for steamed matooke has been developed.

Sensory Analyses:

Sensory profiling of matooke is completed. Data processing is on-going. Also, vocabrary development for cassava and sweet potatoes were completed. Sensory profiling of cassava is on- going

Table 4. List og genotypes used in sensory profiling

1. S 2. Genotype 3. Description n 4. 5. ENZIRABAHIM 6. Landrace, used as female parent in breeding A 7. 8. NAKITEMBE 9. Landrace, popular and liked by matooke consumers 10. 11. NARITA 4 12. Unacceptable hybrid 13. 14. NARITA 11 15. Unacceptable 16. 17. 29820S-4 18. Unacceptable hybrid 19. 20. NARITA 14 21. Unacceptable hybrid 22. 23. NARITA 15 24. Rejected hybrid 25. 26. NARITA 8 27. Rejected hybrid 28. 29. NARITA 7 30. Moderately acceptable hybrid 31. 32. NARITA 18 33. A moderately acceptable hybrid 34. 35. NARITA 17 36. Acceptable hybrid 37. 38. 17914S-24 39. A n acceptable hybrid 40. 41. 27914S-18 42. Un acceptable hybrids 43. 44. NARITA 2 45. Acceptable hybrid, but inferior to landraces 46. 47. NARITA 6 48. Rejected hybrid 49. 50. NARITA 24 51. Moderately acceptable hybrid 52. 53. NARITA 21 54. Rejected hybrid 55. 56. M32 57. Unacceptable hybrid 58. 59. M33 60. Unacceptbale hybrids 61. 62. NARITA 12 63. Rejected hybrid 64. 65. NARITA 10 66. Unacceptable hybrid 67. 68. NARITA 23 69. Moderately acceptable hybrid

Page 10 of 19 70. 71. NARITA 16 72. Unacceptable hybrid 73. 74. MUSAKALA 75. Landrace, market preferred, liked by matooke consumers 76. S 77. Genotype 78. Description n 79. 80. KIBUZI 81. Landrace, market preferred, liked by matooke consumers 82. 83. MUVUBO 84. Landrace, market preferred, liked by matooke consumers 85. 86. NFUUKA 87. Landrace, moderately liked, hard texture 88. 89. NAKAWERE 90. Landrace, moderately liked, hard texture 91. 92. KABUCURAG 93. Landrace, used as female parent in breeding YE

Texture Analyses:

The texture analysis of 29 banana genotypes using a TMS-Pilot texturometer was done.

Biophysical Routine Analyses & WP2 Database Mngt:

The analysis of 29 genotypes have been analysed for dry matter, Total Soluble Solids, pH, Titratable acidity using routine protocols

Others (equipment purchase):

During period 2, NARL procured a texturometer, a fumehood and pick-up truck for transportation of staff conducting various field studies under WP1.

1.3 WP3 – Matooke (Uganda)

NARL Key Contact for WP3 on Matooke in Uganda (NAME First name):Moses MATOVU

15-20 lines Narrative on Activities performed & Progress including SOPs developed, Nb of Spectra acquired, Product presentations (raw, cooked product), Reference analysis done, Population screened.

Contribution to SOPs:

SOP for the preparation of sample for spectral acquisition developed and being used at NaCRRI for Matooke. The SOP involves the following

1. Sampling procedure for fingers on a particular banana cluster. 2. Procedure for sample preparation including peeling, sectioning, and blending/mashing 3. Procedure for spectral acquisition (Sample cup selection and spectral acquisition)

Harmonisation of data for NIRS and wet chemistry undergoing at the moment in preparation for development of calibration model for banana.

Spectra Acquisition: Acquisition using the DS2500 NIRS equipment.

Population screened: IITA to describe population

Product Presentation: Matooke (Raw Peeled and blended banana forming a puree and loaded into cup for spectra acquisition.

Page 11 of 19 Nb of Spectra acquired: From February 2019- up to October 2019 we have collected 184 spectra in duplicate.

Traits concerned: The main trait of concern is Dry matter coupled to other traits that define Tookeness

WP3 Database Mngt: Database at the moment hosted by NaCRRI in the nutritional laboratory

Any Reference Analyses in parallel for Calibration Dvpt?: NONE

Calibration under Development: One model under development-Describing the tookeness but so far tried for dry matter

1.4 WP5 – Matooke (Uganda)

NARL Key Contact for WP5 on Matooke in Uganda (NAME First name): Kenneth AKANKWASA

10-15 lines Narrative on Activities performed & Progress including On-farm Participatory Assessments of Advanced Genotypes, Methodology & Tools used.

A protocol for field evaluation of banana hybrids is being drafted. It will be shared by end of December, 2019

1.5 Interactions with other Institutes working on Matooke (Results & Protocols Shared, Staff, Equipment)

Bioversity (Uganda):

NARL works closely with Bioversity in the implementation of all the WP1 activities and on WP2 through co-sponsoring of an An Msc student, Nelson Kisenyi with International

IITA (Uganda):

NARL collaborates with IITA on breeding, access to genotypes, WP2 generation of wet chemistry data

NaCRRI (Uganda):

NARL works with NaCRRI on WP1 (developing and testing data capture instruments). The two teams also worked together during the recruitment, selection and training of the sensory panel at NARL. The teams worked together on sensory profiling of matooke and cassava.

Others:

NARL worked with CIP during recruitment, selection and training of the sensory panel. A Team from North Carolina, supported by CIP contributed significantly towards the sensory panel training. NARL staff continue to provide food science expertise to CIP team in WP1 and WP2

Page 12 of 19 2 NARL ACTIVITIES & ACHIEVEMENTS ON BOILED CASSAVA (UGANDA) 2.1 WP2 – Boiled Cassava (Uganda)

NARL Key Contact for WP2 on Boiled Cassava in Uganda (NAME First name):

15-20 lines Narrative on Activities performed & Progress including Equipment purchase, Standard Operating Procedures (SOPs) developed, Method Development, Proof of Concept, Sensory& Texture Analysis.

Contribution to SOPs:

NARL is working with the cassava team to develop a protocol for preparation, cooking and sensory analysis of boiled cassava.

Proof of Concept / Method Development:

Sensory Analyses:

NARL, together with CIP, Bioversity International and NACRRI are participating in generating sensory profiles for cassava. The overall coordination of this activity is led by NARL.

Texture Analyses:

Texture analysis on cassava samples is done on the same samples being used for sensory profiling (as for as product profiles). Therefore, NARL teams participated in the texture analysis of cassava.

Biophysical Routine Analyses & WP2 Database Mngt:

Others (equipment purchase): 2.2 Interactions with other Institutes working on Boiled Cassava (Results & Protocols Shared, Staff, Equipment)

NaCRRI (Uganda):

NARL and NaCRRI share laboratories for both sensory and bio-physical analysis.

UAC-FSA (Bénin):

CIAT (Colombia):

CIAT-Colombia shared with NARL a draft protocol for measuring texture of cassava.

CIRAD (Montpellier): NARL and CIRAD teams worked together to develop sensory and texture analysis methods for both cassava (texture with Julilan ) and matooke bananas.

INRA (France):

Page 13 of 19 3 NARL ACTIVITIES & ACHIEVEMENTS ON BOILED SWEETPOTATO (UGANDA) 3.1 WP2 – Boiled Sweetpotato (Uganda)

NARL Key Contact for WP2 on Boiled Sweetpotato in Uganda (NAME First name):

15-20 lines Narrative on Activities performed & Progress including Equipment purchase, Standard Operating Procedures (SOPs) developed, Method Development, Proof of Concept, Sensory& Texture Analysis.

Contribution to SOPs:

NARL is working with CIP team to generate sweet potato sensory profiles and will, therefore contribute to the development of boiled sweet potato cooking protocol, texture and sensory analysis.

Proof of Concept / Method Development:

Sensory Analyses:

NARL, together with CIP, Bioversity International and NACRRI are participating in generating sensory profiles for cassava. The overall coordination of this activity is led by NARL.

Texture Analyses:

Texture analysis on sweet potato samples is done on the same samples being used for sensory profiling (as for as product profiles). Therefore, NARL teams participated in the texture analysis of sweet pototoes.

Biophysical Routine Analyses & WP2 Database Mngt:

Most of the biophysical analyses on sweet potatoes are done at NARL by both NARL and CIP teams. Data is managed by Mariam Nakito who recently joined CIP-Uganda team.

Others (equipment purchase):

3.2 Interactions with other Institutes working on Boiled Sweetpotato (Results & Protocols Shared, Staff, Equipment)

CIP (Uganda):

CIPand NARL work are working together on generating sensory profiles, texture and other biophysical analyses on sweet potatoes. Two institutions share laboratory, meeting rooms and equipment at NARL

NaCRRI (Uganda) on Boiled Sweetpotato:

Others:

Page 14 of 19 4 NARL CROSS-WP INTERACTIONS

Describe collaborations between WP teams within your institute. How is internally organized communication/coordination between WPs? Frequency of interactions between WPs? Type of information/data transferred? Any Roadblocks & Challenges?

WP1 with WP2 on Matooke: WP1 teams require information on end-user traits. There is, therefore, constant interactions between the two work packages.

WP2 with WP3 on Matooke:

Are the (4 to 8) varieties used within WP1 for processing diagnosis (WP1 Activity 4) and tested with consumers (WP1 Activity 5) also used for WP2 sensory profiling with trained panelists and biophysical analyses to be able to establish correlations?

The banana genotypes used for sensory profiling and biophysical analysis include all the genotypes used for activities 4 and 5.

What is your sampling strategy in practice to ensure that the same samples are used for WP2 texture analysis, WP2 biochemical analysis, WP2 sensory profiling and WP3 NIRS analysis?

The team that is conducting all RTBFoods activities is one and operates together. At sampling time, the team divides itself into two (biophysical and sensory). Sampling is, therefore done at the same time for all the analysese. However, NARL does not have NIRS equipment and it has proved logistically not possible to transport samples, 15KM away for NIRS.

Are WP2 and WP3 using the same standard for sample codification? YES / NO

If YES, which one?

If NO, why?

Do you freeze dry or lyophilize sub-samples in the perspective of new methods coming in to characterize quality traits (based on WP1 findings)? Are you in capacity to freeze dry and/or lyophilize?

Yes, we keep dried samples for any further analyses

5 DATA MANAGEMENT AT NARL

NARL RTBfoods Data Manager (NAME First name): Kenneth

WP1/WP5 data correspondent (NAME First name): Kenneth

WP2 data correspondent (NAME First name): Elizabeth

WP3 data correspondent (NAME First name): Ephraim

Page 15 of 19 6 ETHICAL CLEARANCE

Describe Process implemented in your country(ies) of implementation: Responsible Institute, Institutions contacted & Material provided (ex: Methodological Manuals), Next Steps:

Ethical approval in Uganda is given by Institutional Research and Ethics Committees (RECs), accredited by the Uganda National Council of Science and Technology. The process includes: (1) Identification of a relevant and accredited Institutional Research and Ethics Committee (2) preparing and submitting an application (3) Pay the fees (4) Obtain approval. Among the accredited RECS in Uganda, the of Social Sciences Research and Ethics Committee was the most revevant for RTBFoods activities. We therefore contacted the committee and obtained the requirements to obtain ethical approval. The committee requires a (1) Fully filled application form, (2) a copy of the research proposal (3) Fourteen copies of the research protocol, (4) Fourteen copies of the informed consent form (5) Fourteen copies of the questionnaire that will be administered in the research surveys. All these documents have been submitted to the committee.

7 NARL TRAVELS: PARTICIPATION TO RTBFOODS MEETINGS & INTERNATIONAL EVENTS ON RTBFOODS BUDGET

Should be aligned with Financial reporting (cf Excel Spreadsheet ‘3b) TRAVEL COSTS’).

Title /Training Objective WP City, NAME(S) of Participants Country RTBfoods End-of period 1 RTB Foods All Abuja, Kenneth Akankwasa Meetings project meetings Nigeria Kephas Nowakunda RTBfoods NIRS Training WP3 Kampala, Moses Matovu Trainings Uganda Henry Buregyeya Sarah Kisakye Elizabeth Khakasa International / Regional Conferences Scientist Exchanges

8 NARL CAPITAL EQUIPMENT OR INVESTMENT (CO-INVESTMENTS)

List of Equipment purchased on RTBfoods Budget (ex: texturometer, RVA, pHmeter, etc.).

Should be aligned with Financial reporting (cf Excel Spreadsheet ‘3d) EQUIPMENT COSTS’)

During period 2, NARL purchased a Texturometer, a fumehood and pickup truck for field work and transportation of samples

Page 16 of 19 9 NARL OTHER SOURCES OF SUPPORT FOR RTBFOODS ACTIVITIES

Which complementary / partner projects (other source of funding) contributed to RTBfoods activities in Period 2? (ex: Institute contribution, NextGen, AfricaYam, BBB, SweetGAINS, CRP RTB, USAID, others)

Please, describe Complementarities including Precise Activities & WP(s) concerned.

NARL RTBFoods activities complement with other activities in the Banana and the Foods Biosciences Research Programmes of NARO. Banana programme already has established field trials from where all the samples used for RTBFoods WP2 activities are being collected. WP5 activities will also be super-imposed on the on-going trials of the programme being supported by BBB and Government of Uganda. The Food Bioscience already had a laboratory facility and staff in the sensory and biophysical analysis section who are running RTBFoods WP2 activities alongside other programme activities and projects.

10 NARL PUBLICATIONS

List of Publications linked to RTBfoods, Conference communications, Manuals, SOPs, Leaflets, Posters, etc.

Staff Participation & Role in RTBfoods IJFST Special Issue: Consumers Have Their Say: Assessing Preferred Quality Traits of Roots, Tubers And Cooking Bananas, And Implications For Breeding.

NARL is developing a publication title ‘The East African Highland Cooking Bananas (Matooke) end- user preferences and implications for trait evaluation’. Staff involved include: Kenneth Akankwasa (Data analysis, drafting),

Elizabeth Khakasa (discussion of publication content and drafting), Moureen Asasira (Data analysis, discussion of content and drafting) and Kephas Nowakunda (coordination, discussion of content and drafting).

11 GAPS & CHALLENGES FACED AT NARL

Any Challenges faced in implementation of RTBfoods activities? Risks identified& Risk Mitigation proposed.

Limited funds for implementation of all the activities.

12 NARL PERSPECTIVE WORK PLAN & INTERNAL ORGANIZATION FOR PERIOD 3

Main Activities planned for Period 3 by Product profile, for all WPs.

Globally, NARL will continue to collaborate with Cirad for mainly WP1, WP2 and WP3; with CIP for mainly sensory analysis work; with IITA for implementation of the activities under WP 1, WP2, WP3 and WP5 and Bioversity International for the implementation of WP1 and WP2.

Page 17 of 19 NARL will continuously improve the Sensory and the Biophysical laboratories and will remain open to all the RTB partners.

During period 3, NARL will complete all WP1 activities during the first half of the period and generate a product profile for matooke. Efforts will then be directed to WP2 activities, which will include finalization of protocols, biophysical characterization of the preferred traits identified in WP1. We shall alos collaborate with IITA and NaCCRI to acquire NIRS spectra for more banana genotypes.

Matooke (Uganda) with Bioversity & IITA:

NARL, Boversity and IITA will complete market studies, finalise activity 3 report, analyse and validate data from activity 4 & 5 and finalise the activity 4 and 5 reports. We shall also continue supporting the student (Moureen) to finalise her thesis. The team will also generate the matooke product profile to inform WP2 and 3. For WP5, the teams will finalise the matooke field evaluation protocol and WP5.

Boiled Cassava (Uganda) with NaCRRI:

NARL and NaCRRI will finalise protocols for boiled cassava preparation, cooking and sensory analysis.

Boiled Sweetpotato (Uganda) with CIP:

NARL and CIP will complete the sensory profiling of Sweet potatoes, finalise protocols for boiled sweet potatoes preparation, cooking and sensory analysis.

Boiled Potato (Uganda) with CIP:

NARL and CIP will complete the sensory profiling of potatoes, finalise protocols for boiled and potatoes preparation, cooking and sensory analysis.

Page 18 of 19

Institution: Cirad – UMR QualiSud

Address: C/O Cathy Méjean, TA-B95/15 - 73 rue Jean-François Breton - 34398 MONTPELLIER Cedex 5 - France

Contact Tel: +33 4 67 61 44 31

Contact Email: [email protected]

Page 19 of 19