Q&A: Methods for estimating genetic gain in sub-Saharan Africa and achieving improved gains.

Regular measurement of realized genetic gain allows plant breeders to assess and review the effectiveness of their strategies, allocate resources efficiently, and make informed decisions throughout the breeding process. Realized genetic gain estimation requires separating genetic trends from nongenetic trends using the linear mixed model (LMM) on historical multi-environment trial data. The LMM, accounting for the year effect, experimental designs, and heterogeneous residual variances, estimates best linear unbiased estimators of genotypes and regresses them on their years of origin. An illustrative example of estimating realized genetic gain was provided by analyzing historical data on fresh cassava (Manihot esculenta Crantz) yield in West Africa (https://github.com/Biometrics-IITA/Estimating-Realized-Genetic-Gain). This approach can serve as a model applicable to other crops and regions. Modernization of breeding programs is necessary to maximize the rate of genetic gain. This can be achieved by adopting genomics to enable faster breeding, accurate selection, and improved traits through genomic selection and gene editing. Tracking operational costs, establishing robust, digitalized data management and analytics systems, and developing effective varietal selection processes based on customer insights are also crucial for success. Capacity building and collaboration of breeding programs and institutions also play a significant role in accelerating genetic gains.

Fried sweetpotato user preferences identified in Nigeria and Ghana and implications for trait evaluation.

Fried sweetpotato quality is important for variety adoption in West Africa. To inform breeding efforts, the study developed a product profile for sweetpotato chunk fries using mixed qualitative and quantitative methods. Root characteristics, processing attributes, in-mouth attributes and appearance of fried product were critical to final product quality. Raw roots should be hard, have smooth skin and no off-odours. Peeled roots should be hard to slice and not sticky. Stickiness and moist surface indicate high moisture content, associated with excessive oil absorption during frying. Hard to slice roots connote high dry matter. Fried product should be crisp, slightly sugary and mealy, have a uniform colour with brown tint and not be soggy. Crispness, mealiness and short frying time with limited oil absorption may be functions of starch. Understanding starch characteristics and other attributes that contribute to quality fried sweetpotato is critical for breeding sweetpotato genotypes with superior quality for frying.