Agronomic and Culinary Evaluation of Cassava (Manihot Esculenta Crantz) Clones with Colored Flesh under Selection in Bouake (Cote d'Ivoire)

In Cote d'Ivoire, with 5 million tons produced in 2019, cassava is the second food crop after yam. The varieties usually grown are white-fleshed but contain low beta-carotene. However, although less common, varieties with colored flesh may have the same potential for production, processing, marketing, and consumption than white-fleshed varieties. Of more, they are rich in beta-carotenes and could contribute to resorb the problems of vision, growth, reproduction, and immunity related to vitamin A deficiency in humans. This study on the agronomic and culinary characteristics of clones of cassava with colored flesh was conducted at Bouake, Cote d?Ivoire. The general objective was to select varieties of cassava with colored flesh, high yield, rich in pro-vitamin A, and with multiple uses. Forty-one cassava clones with colored flesh were compared to three control varieties, namely Bonoua2, Yace, and Bocou2, on the basis of 7 agronomic and culinary parameters. At the harvest of the tuberous roots, significant differences were observed between the 44 clones for each of the 7 parameters studied. Results showed that twenty-five (25) clones were more productive than the Bocou2 variety. The clone 15 (431) 29 had the highest yield with 48.28 t/ha. Yields and boiling quality of 11 clones were better than those of the control varieties. A total of 11 clones achieved the best conciliation between agronomic and culinary parameters, compared to the controls, and could be evaluated and confirmed in other research stations and on-farm before releasing them to producers.