Analysis of Cooking and Consumer Preference Traits to Achieve Wider Impact from Bean/Cowpea CRSP Developed Bean Cultivars
University of Pretoria (South Africa); Bunda College, (Malawi); University of California-Riverside, Texas A&M Universit, Washington State University (US); Selian Research Center, Sokoine University (Tanzania);Eduardo Mondland University (Mozambique); Roland Chirwa (Malawi)
Ralph Waniska; James R. Myers
In this study, the research team seeks to integrate teh food utilization and plant breeding components of ESA to: a) understand and quantify consumer preferences, and b) improve the efficiency of the breeding program to release bean varieties that will be successful in the marketplace. Steps are also taken to integrate cowpea research in ESA with that of beans. The concepts and technologies developed in this research can be adapted to cowpeas, as well as transferred to other regions.