Gendered sweetpotato trait preferences and implications for improved variety acceptance in Uganda

Abstract

The principal selection objective in crop breeding has for a long time been driven by agronomic gains like yield maximization and climate resilience. Nevertheless, the continued low adoption of new varieties and documented gender technology adoption gap has triggered re‐thinking of this strategy, with end‐user acceptability of released varieties a key strategy in breeding objectives. Using a mixed methods approach with a survey of 122 producers and focus group discussions with 200 male and female producers in two major sweetpotato (Ipomoea batatas (L.) Lam) producing districts in Uganda, this study set out to understand gender‐disaggregated traits that drive acceptance for improved sweetpotato varieties, as a guide to development of new varieties in the region. A generalized structural equation modelling (GSEM) approach is used to analyze how interrelated trait preferences shape acceptance for improved varieties, while in‐depth insights from a qualitative approach are used to further ground observed results. Traits such as high root yields, drought tolerance, and Vitamin A are shown to be key drivers to acceptance of improved varieties, while good taste and dry matter content dampen acceptance of improved varieties in favor of landraces. Male farmers are also shown to mainly prefer agronomic traits such as high yields and stress tolerance while women mostly prefer quality traits such as good taste, Vitamin A and high dry matter content. To achieve higher acceptability and adoption of improved varieties across the gender divide, new varieties need to not only consider agronomic gains, but also quality‐related traits such as taste and dry matter content.This article is protected by copyright. All rights reserved

Harnessing potato and sweetpotato innovations for resilient and healthier agri‐food systems in Africa

“…In Namirimu et al (2024), a quantitative survey conducted found farmers' preferences varied by education level, age, and whether local or improved varieties were grown, but not by gender. In contrast, a study by Mulwa et al (2024) used a mixed quantitative and qualitative methods approach and found significant gender differences in preferences using both methods.…”

Gendered trait prioritization and motivations for crop varietal choice among smallholder farmers: The case of sweetpotato in Uganda

“…Ssali et al (2023) found that women have a strong preference for sweetpotato quality traits such as mealiness, sweetness, and firmness. Mulwa et al (2023) similarly found that women prefer sweetpotato quality traits namely taste, high dry matter, and vitamin A, while men preferred agronomic traits including yield and early maturity. Mudege et al (2021), on the other hand, find, in the case of potatoes, that women preferred taste and tuber size.…”

“…Most farmers will therefore choose to grow a new variety if it has a preferred set or combination of desired traits or offers greater benefits than other existing varieties (Acheampong, 2015). However, this line of argument stems from neoclassical economic theory which has been the dominant theory used to examine the drivers of choice of crop varietal traits (Acevedo et al, 2020; Mulwa et al, 2023; Sanya et al, 2020; Thiele et al, 2021). The theory is premised on the assumption that choice actors (i.e.…”

A case of transdisciplinarity and collaborative decision making: the co‐construction of Gendered Food Product Profiles

“…However, this context is changing, and the breeder is no longer regarded as the sole decision maker and ‘artist’ in crop breeding 9 . A more holistic food system approach with attention to food democratisation of decision making regarding crop characteristics, informed by gender, social difference and place, are beginning to inform breeding programmes 4,5,10‐15 . Moreover, these initiatives require concerted, cross‐disciplinary effort for the re‐conceptualisation of technological research due to the very nature of the problems they aim to address – in this case to create new varieties based on diverse and varied interests within the food system in a just and equitable way 16 .…”