MOZAMBIQUE SWEETPOTATO PROCESSOR DIAGNOSTICS

Description	Results
Interview period	11-Sep-2021 to 15-Sep-2021
Total number of Respondents	5 (Male:0 Female:5)
Number of Locations	2
Average age of Sweetpotato Processors (Years)	46.20 "Min:28.00 Max:59.00)

Sweetpotato processors categorization by processing locations [All Districts]

Code	Description	Freq	Percent
2580202	Manhiça Peri-Urban	2	40.00
2580301	Marracuene Rural	3	60.00
	Overall	5	100.00

Sweetpotato processors categorization by gender [All Districts]

Code	Description	Freq	Percent
01	Female	5	100.00
	Overall	5	100.00

Sweetpotato processors categorization by Nationalities [All Districts]

Code	Description	Freq	Percent
41	Mozambique	5	100.00
	Overall	5	100.00

Sweetpotato processors categorization by Ethnicities [All Districts]

Code	Description	Freq	Percent
25806	Machangane	1	20.00
25810	Marronga	2	40.00
25818	Tsonga	1	20.00
95	Other	1	20.00
	Overall	5	100.00

Sweetpotato processors categorization by Age Group [All Districts]

Code	Description	Freq	Percent
03	26-35 years	1	20.00
04	36-45 years	1	20.00
05	46-60 years	3	60.00
	Overall	5	100.00

Sweetpotato processors categorization (Youth or Adult) [All Districts]

Code	Description	Freq	Percent
02	Youth (18-35)	1	20.00
03	Adult (Above 35)	4	80.00
	Overall	5	100.00

Formal Education Levels (category) of Sweetpotato processors [All Districts]

Code	Description	Freq	Percent
00	None	2	40.00
25801	Primary	2	40.00
25803	Secondary	1	20.00
	Overall	5	100.00

Occupation of Sweetpotato processors (formal or informal) [All Districts]

Code	Description	Freq	Percent
01	Farming (crop + livestock)	4	80.00
95	Other	1	20.00
	Overall	5	100.00

Sweetpotato processors categorization by marital status [All Districts]

Code	Description	Freq	Percent
02	Married	5	100.00
	Overall	5	100.00

P8. Wealth status. I percieve myself to be [All Districts]

Code	Description	Freq	Percent
02	Similar to others in my community	5	100.00
	Overall	5	100.00

P9. I live in [All Districts]

Code	Description	Freq	Percent
03	Own house but still under construction	2	40.00
04	Own house (complete)	3	60.00
	Overall	5	100.00

P10. Annual Income of Sweetpotato consumers [All Districts]

Code	Description	Freq	Percent
25802	MZM 10,001-20,000	3	60.00
25803	MZM 20,001-100,000	2	40.00
	Overall	5	100.00

Role of processor [All Districts]

Code	Description	Freq	Percent
01	Owner	5	100.00
	Overall	5	100.00

d1. Is the boiled Sweetpotato you process used only for your household consumption? [All Districts]

Code	Description	Freq	Percent
01	Yes	5	100.00
	Overall	5	100.00

d2. Is the boiled Sweetpotato you process sold? [All Districts]

Code	Description	Freq	Percent
00	No	5	100.00
	Overall	5	100.00

d2a. Where do you sell boiled Sweetpotato? [All Districts]

Note: results are from multiple-choice responses

Code	Description	Freq	Percent
	Overall	0

d2b. To whom do you sell the boiled Sweetpotato? [All Districts]

Note: results are from multiple-choice responses

Code	Description	Freq	Percent
	Overall	0

d3. Please describe what a high quality raw Sweetpotato looks like in your opinion [All Districts]

Note: results are from multiple-choice responses

Code	Description	Freq	Percent
01	Big size tubers	1	2.94
02	Cooking- Cooks faster	1	2.94
03	Cooking- Easy to cook	3	8.82
07	Firm in the hand	2	5.88
08	Firm when boiled	1	2.94
09	Fresh smell	3	8.82
10	High dry matter	2	5.88
13	Heavy	2	5.88
16	Medium size	4	11.76
18	No dents	2	5.88
19	No shrinkage	1	2.94
27	Smooth skin	2	5.88
28	Smoothness when you eat	1	2.94
31	Thin Skin	1	2.94
32	White skin- pale yellow flesh	1	2.94
33	White skin-white flesh	2	5.88
34	White skin-yellow flesh	1	2.94
36	High prices	2	5.88
95	Other	2	5.88
	Overall	34	100.00

d4a. Characteristics of Sweetpotato Consumed raw [All Districts]

Note: results are from multiple-choice responses

Code	Description	Freq	Percent
01	Big size tubers	1	4.17
02	Cooking- Cooks faster	1	4.17
03	Cooking- Easy to cook	1	4.17
06	Easy to peel	1	4.17
09	Fresh smell	2	8.33
10	Good dry matter	3	12.50
11	Good smell	2	8.33
13	Heavy	1	4.17
16	Medium size	1	4.17
17	Milky starch	1	4.17
25	Shape- Oval	2	8.33
27	Smooth skin	1	4.17
28	Smoothness when you eat	1	4.17
31	Thin Skin	1	4.17
32	White skin- pale yellow flesh	1	4.17
33	White skin-white flesh	1	4.17
34	White skin-yellow flesh	1	4.17
36	High prices (sells at higher price than others)	1	4.17
95	Other	1	4.17
	Overall	24	100.00

d4b. Characteristics of Sweetpotato Consumed boiled with added water [All Districts]

Note: results are from multiple-choice responses

Code	Description	Freq	Percent
01	Big size tubers	1	3.03
02	Cooking- Cooks faster	2	6.06
03	Cooking- Easy to cook	4	12.12
06	Easy to peel	2	6.06
08	Firm when boiled	3	9.09
09	Fresh smell	1	3.03
10	Good dry matter	5	15.15
11	Good smell	3	9.09
18	No dents	1	3.03
19	No shrinkage	1	3.03
21	Pale-yellow flesh colour	1	3.03
27	Smooth skin	1	3.03
28	Smoothness when you eat	1	3.03
31	Thin Skin	1	3.03
32	White skin- pale yellow flesh	1	3.03
33	White skin-white flesh	1	3.03
36	High prices (sells at higher price than others)	2	6.06
95	Other	2	6.06
	Overall	33	100.00

d4c. Characteristics of Sweetpotato Consumed Cooked into paste/mashed [All Districts]

Note: results are from multiple-choice responses

Code	Description	Freq	Percent
02	Cooks faster	2	14.29
03	Easy to cook	3	21.43
04	Does not change color after peeling	1	7.14
06	Firm when boiled	2	14.29
07	Fresh smell	1	7.14
08	Good smell	1	7.14
10	Mashy	1	7.14
20	Thin Skin	1	7.14
22	White skin-white flesh	1	7.14
95	Other	1	7.14
	Overall	14	100.00

d5a. Is the high good quality boiled Sweetpotato more expensive? [All Districts]

Code	Description	Freq	Percent
00	No	1	20.00
01	Yes	4	80.00
	Overall	5	100.00

d6a. Please describe a boiled Sweetpotato that you would not be able to sell because of its bad quality [All Districts]

Note: results are from multiple-choice responses

Code	Description	Freq	Percent
01	Bad smell	3	18.75
04	Does not cook	1	6.25
07	Hard	1	6.25
09	Light in weight	1	6.25
10	Low dry matter (watery)	1	6.25
11	Many dents	1	6.25
17	Small size	1	6.25
21	Tasteless	1	6.25
23	White skin- pale yellow flesh	1	6.25
95	Other	5	31.25
	Overall	16	100.00

d6b. What are the main reasons that make sweetpotato a poor quality boiled Sweetpotato [All Districts]

Note: results are from multiple-choice responses

Code	Description	Freq	Percent
01	Bad smell	1	5.56
02	Black spots	1	5.56
04	Does not cook	1	5.56
05	Glassy	1	5.56
07	Hard	1	5.56
10	Low dry matter (watery)	3	16.67
17	Small size	1	5.56
18	Soft	1	5.56
21	Tasteless	4	22.22
22	Thick/Hard Skin	1	5.56
95	Other	3	16.67
	Overall	18	100.00

d6c. What processing steps may have been conducted badly to make a poor quality boiled Sweetpotato? [All Districts]

Note: results are from multiple-choice responses

Code	Description	Freq	Percent
02	Washing	1	12.50
03	Boiling/Cooking	4	50.00
04	Drying	1	12.50
95	Other	2	25.00
	Overall	8	100.00

d6d. What have you missed in sweetpotato processing? [All Districts]

Note: results are from multiple-choice responses

Code	Description	Freq	Percent
02	Washing	1	12.50
03	Boiling//Cooking	3	37.50
95	Other	4	50.00
	Overall	8	100.00

d7a. Which sweetpotato variety is your favourite for making a boiled product [All Districts]

Code	Description	Freq	Percent
02	Bowole	1	20.00
04	N'santimuni	4	80.00
	Overall	5	100.00

d7b. Why do you consider the sweetpotato as variety your favourite variety for boiled product? [All Districts]

Note: results are from multiple-choice responses

Code	Description	Freq	Percent
02	Cooks faster	2	6.06
05	Easy to cook	2	6.06
06	Easy to peel	2	6.06
07	Firm in the hand	2	6.06
08	Firm when boiled	2	6.06
09	Fresh smell	2	6.06
10	Good dry matter	3	9.09
11	Good smell	3	9.09
15	Mashy	1	3.03
16	Medium size	3	9.09
25	Shape- Oval	1	3.03
27	Smooth skin	1	3.03
28	Smoothness when you eat	1	3.03
32	White skin- pale yellow flesh	1	3.03
33	White skin-white flesh	2	6.06
34	White skin-yellow flesh	1	3.03
35	Good storage quality	1	3.03
36	High prices (sells at higher price than others)	1	3.03
95	Other	2	6.06
	Overall	33	100.00

d7c. What are the characteristics of that favourite sweetpotato variety that you notice when you look at the raw material? [All Districts]

Note: results are from multiple-choice responses

Code	Description	Freq	Percent
02	Cooks faster	1	3.13
05	Easy to cook	1	3.13
06	Easy to peel	1	3.13
07	Firm in the hand	2	6.25
09	Fresh smell	2	6.25
10	Good dry matter	4	12.50
11	Good smell	2	6.25
13	Heavy	2	6.25
15	Mashy	1	3.13
16	Medium size	4	12.50
18	No dents	2	6.25
21	Pale-yellow flesh colour	1	3.13
25	Shape- Oval	2	6.25
27	Smooth skin	1	3.13
28	Smoothness when you eat	1	3.13
31	Thin Skin	1	3.13
32	White skin- pale yellow flesh	1	3.13
33	White skin-white flesh	2	6.25
95	Other	1	3.13
	Overall	32	100.00

d7d. Are characteristics of your favourite sweetpotat similar to the characteristics of the variety you normally use for making this boiled Sweetpotato? [All Districts]

Code	Description	Freq	Percent
00	No	1	20.00
01	Yes	4	80.00
	Overall	5	100.00

d8a. What other sweetpotato make a high quality boiled Sweetpotato that you like [All Districts]

Note: results are from multiple-choice responses

Code	Description	Freq	Percent
02	Bowole	2	20.00
04	N'santimuni	5	50.00
95	Other	3	30.00
	Overall	10	100.00

d8b. Why do you like the other sweetpotato varieties (you mentioned in d8a) for boiled products [All Districts]

Note: results are from multiple-choice responses

Code	Description	Freq	Percent
02	Cooks faster	2	5.88
05	Easy to cook	3	8.82
06	Easy to peel	1	2.94
07	Firm in the hand	1	2.94
08	Firm when boiled	3	8.82
09	Fresh smell	2	5.88
10	Good dry matter	5	14.71
11	Good smell	2	5.88
15	Mashy	1	2.94
16	Medium size	2	5.88
20	Not mashy	1	2.94
21	Pale-yellow flesh colour	1	2.94
28	Smoothness when you eat	3	8.82
32	White skin- pale yellow flesh	1	2.94
33	White skin-white flesh	2	5.88
34	White skin-yellow flesh	1	2.94
36	High prices (sells at higher price than others)	2	5.88
95	Other	1	2.94
	Overall	34	100.00

d8c. How do you recognize the sweetpotato variety will make a good boiled product [All Districts]

Note: results are from multiple-choice responses

Code	Description	Freq	Percent
01	By looking at it (Visually)	5	35.71
02	By tasting	3	21.43
03	Smelling	2	14.29
04	Touching	4	28.57
	Overall	14	100.00

d8d. What is essential mean for you in other sweetpotato varieties [All Districts]

Note: results are from multiple-choice responses

Code	Description	Freq	Percent
01	By looking at it (Visually)	3	33.33
02	By tasting	2	22.22
04	Touching	4	44.44
	Overall	9	100.00

d9a. Which variety do you dislike the most among the varieties you were given for processing demonstration? [All Districts]

Code	Description	Freq	Percent
03	Lilas	2	40.00
06	Alisha	2	40.00
17	Irene	1	20.00
	Overall	5	100.00

d9b. Why is do you dislike the variety you have chosen among the ones you were given for demonstration? [All Districts]

Note: results are from multiple-choice responses

Code	Description	Freq	Percent
01	Bad smell	1	8.33
03	Difficult to cook (never gets ready)	1	8.33
10	Low dry matter (watery)	2	16.67
11	Many dents	2	16.67
17	Small size	1	8.33
21	Tasteless	1	8.33
95	Other	4	33.33
	Overall	12	100.00

d9c. What characteristics do you dislike when you look at the sweetpotato variety? [All Districts]

Note: results are from multiple-choice responses

Code	Description	Freq	Percent
01	Bad smell	1	6.25
07	Hard	1	6.25
09	Light in weight	1	6.25
10	Low dry matter (watery)	1	6.25
11	Many dents	2	12.50
16	Rough skin	1	6.25
17	Small size	2	12.50
18	Soft	2	12.50
21	Tasteless	1	6.25
24	Withered	1	6.25
95	Other	3	18.75
	Overall	16	100.00

d10. How do you assess the poor quality of the Sweetpotato (raw material) for making the boiled Sweetpotato? [All Districts]

Note: results are from multiple-choice responses

Code	Description	Freq	Percent
01	By looking at it (Visually)	5	50.00
02	By tasting	2	20.00
04	Touching	2	20.00
95	Other	1	10.00
	Overall	10	100.00

d11a. Which variety would you never buy (or use) to make the boiled Sweetpotato? [All Districts]

Code	Description	Freq	Percent
03	Lilas	1	20.00
06	Alisha	1	20.00
95	Other	3	60.00
	Overall	5	100.00

d11b. Why wouldn't you buy a particular sweetpotato variety? [All Districts]

Note: results are from multiple-choice responses

Code	Description	Freq	Percent
01	Bad smell	1	8.33
10	Low dry matter (watery)	2	16.67
11	Many dents	1	8.33
17	Small size	1	8.33
21	Tasteless	3	25.00
23	White skin- pale yellow flesh	1	8.33
95	Other	3	25.00
	Overall	12	100.00

d11c. Who buys the sweetpotato variety that you identified as one you would not purchase [All Districts]

Note: results are from multiple-choice responses

Code	Description	Freq	Percent
05	Rural market	1	16.67
07	Urban market	1	16.67
95	Other	4	66.67
	Overall	6	100.00

d11d. Why do they buy the sweetpotato variety you would not consider for your own purchase [All Districts]

Note: results are from multiple-choice responses

Code	Description	Freq	Percent
10	Good dry matter	1	20.00
95	Other	4	80.00
	Overall	5	100.00

d12a. At peeling step, what are the details that you recognise which indicate that the sweetpotato will give a high good quality boiled Sweetpotato? [All Districts]

Note: results are from multiple-choice responses

Code	Description	Freq	Percent
95	Other	1	25.00
96	NONE, Not Applicable (Does not peel)	3	75.00
	Overall	4	100.00

d12b. At washing step, what are the details that you recognise which indicate that the sweetpotato will give a high good quality boiled Sweetpotato? [All Districts]

Note: results are from multiple-choice responses

Code	Description	Freq	Percent
04	Firm in the hand	1	4.35
05	Fresh smell	2	8.70
06	Good dry matter	2	8.70
08	Heavy	2	8.70
10	Medium size	1	4.35
12	No dents	3	13.04
13	No shrinkage	3	13.04
14	Not mashy	1	4.35
21	Smooth skin	1	4.35
22	Soft	1	4.35
25	Thin Skin	1	4.35
27	White skin-white flesh	1	4.35
28	White skin-yellow flesh	1	4.35
95	Other	3	13.04
	Overall	23	100.00

d12c. At boiling/Cooking step, what are the details that you recognise which indicate that the sweetpotato will give a high good quality boiled Sweetpotato? [All Districts]

Note: results are from multiple-choice responses

Code	Description	Freq	Percent
01	Does not change color after boiling	1	5.88
03	Easy to cook	1	5.88
05	Firm when boiled	2	11.76
06	Fresh smell	2	11.76
07	Good dry matter	2	11.76
08	Good smell	4	23.53
18	Smooth skin	1	5.88
21	Thin Skin	1	5.88
23	White skin-white flesh	1	5.88
95	Other	2	11.76
	Overall	17	100.00

d12d. At drying step, what are the details that you recognise which indicate that the sweetpotato will give a high good quality boiled Sweetpotato? [All Districts]

Note: results are from multiple-choice responses

Code	Description	Freq	Percent
04	Fresh smell	1	9.09
06	Good smell	1	9.09
09	No shrinkage	2	18.18
15	Smooth skin	1	9.09
17	White flesh	2	18.18
18	Yellow flesh	1	9.09
95	Other	1	9.09
96	None, Not Applicable (Does not dry)	2	18.18
	Overall	11	100.00

d12e. At pounding step, what are the details that you recognise which indicate that the sweetpotato will give a high good quality boiled Sweetpotato? [All Districts]

Note: results are from multiple-choice responses

Code	Description	Freq	Percent
96	None, Not Applicable (Does not pound)	4	100.00
	Overall	4	100.00

d12f. At roasting step, what are the details that you recognise which indicate that the sweetpotato will give a high good quality boiled Sweetpotato? [All Districts]

Note: results are from multiple-choice responses

Code	Description	Freq	Percent
02	Easy to roast	1	20.00
95	Other	1	20.00
96	None, Not Applicable (Does not roast)	3	60.00
	Overall	5	100.00

d13. How do you know that a sweetpotato variety is suitable for processing? [All Districts]

Note: results are from multiple-choice responses

Code	Description	Freq	Percent
02	Cooks faster	3	11.11
09	Easy to cook	3	11.11
10	Easy to peel	3	11.11
11	Firm in the hand	1	3.70
12	Firm when boiled	3	11.11
13	Fresh smell	2	7.41
14	Good dry matter	2	7.41
15	Good smell	3	11.11
20	Medium size	1	3.70
23	No shrinkage	1	3.70
32	Smoothness when you eat	1	3.70
37	White skin-white flesh	2	7.41
38	White skin-yellow flesh	1	3.70
40	High prices (sells at higher price than others)	1	3.70
	Overall	27	100.00

d14. How do you recognise when the final processing step is finished, and will give a high quality boiled Sweetpotato that you like? [All Districts]

Note: results are from multiple-choice responses

Code	Description	Freq	Percent
01	By looking at it (Visually)	4	26.67
02	By tasting	3	20.00
03	Smelling	3	20.00
04	Touching	4	26.67
95	Other	1	6.67
	Overall	15	100.00

d15. Which of the processing steps may easily alter the quality of the final boiled Sweetpotato? [All Districts]

Note: results are from multiple-choice responses

Code	Description	Freq	Percent
02	Washing	2	22.22
03	Boiling//Cooking	3	33.33
04	Drying	1	11.11
95	Other	3	33.33
	Overall	9	100.00

d16. Which of the processing steps are most important in effecting the quality of the final boiled sweetpotato and require a particular (special) attention? [All Districts]

Note: results are from multiple-choice responses

Code	Description	Freq	Percent
02	Washing	1	16.67
03	Boiling//Cooking	3	50.00
04	Drying	1	16.67
95	Other	1	16.67
	Overall	6	100.00

d17. Among all the selected varieties for the participatory study, which one was not suitable at all for making a good final boiled Sweetpotato? [All Districts]

Code	Description	Freq	Percent
03	Lilas	1	20.00
06	Alisha	1	20.00
17	Irene	2	40.00
95	Other	1	20.00
	Overall	5	100.00

d18. Is there anything that you would change about this variety which would not make a good final boiled sweetpotato? [All Districts]

Code	Description	Freq	Percent
01	Yes	1	100.00
	Overall	1	100.00

d19a. What is your opinion of the first boiled Sweetpotato? [All Districts]

Note: results are from multiple-choice responses

Code	Description	Freq	Percent
01	Bad Smell	1	6.67
02	Cooks faster	2	13.33
04	Easy to cook	2	13.33
06	Firm when boiled	3	20.00
07	Good Aroma	1	6.67
08	Good Smell	1	6.67
12	Smooth	1	6.67
15	Tasty	2	13.33
95	Other	2	13.33
	Overall	15	100.00

d19b. What is your first impression just by looking at the first boiled sweetpotato? [All Districts]

Note: results are from multiple-choice responses

Code	Description	Freq	Percent
01	Good	3	60.00
02	Fairly good	2	40.00
	Overall	5	100.00

d19c. Do you like the first boiled Sweetpotato? [All Districts]

Code	Description	Freq	Percent
00	No	1	20.00
01	Yes	4	80.00
	Overall	5	100.00

d19d. What are the characteristics you like about the first boiled Sweetpotato [All Districts]

Note: results are from multiple-choice responses

Code	Description	Freq	Percent
03	Easy to cook	2	11.76
04	Firm in the hand	2	11.76
05	Firm when boiled	3	17.65
06	Fresh smell	1	5.88
07	Good dry matter	1	5.88
08	Good smell	2	11.76
13	No shrinkage	1	5.88
20	Smooth skin	1	5.88
21	Soft	2	11.76
95	Other	2	11.76
	Overall	17	100.00

d19e. What are the characteristics you do not like about the first boiled Sweetpotato? [All Districts]

Note: results are from multiple-choice responses

Code	Description	Freq	Percent
01	Bad smell	1	11.11
10	Low dry matter (watery)	1	11.11
11	Many dents	1	11.11
17	Small size	1	11.11
22	Thick/Hard Skin (difficult to peel)	1	11.11
95	Other	4	44.44
	Overall	9	100.00

d20a. [Touch] When you touch the sweetpotato, explain your impression [All Districts]

Note: results are from multiple-choice responses

Code	Description	Freq	Percent
01	Good	3	50.00
02	Fairly good	3	50.00
	Overall	6	100.00

d20b. [Touch] Do you like the sweetpotato when you touch? [All Districts]

Code	Description	Freq	Percent
01	Yes	5	100.00
	Overall	5	100.00

d20c. [Touch] Describe the way the sweetpotato feels between fingers [All Districts]

Note: results are from multiple-choice responses

Code	Description	Freq	Percent
02	Dry	2	40.00
06	Sticky	2	40.00
95	Other	1	20.00
	Overall	5	100.00

d20d. [Touch] What are the characteristics of the product between fingers that you like? [All Districts]

Note: results are from multiple-choice responses

Code	Description	Freq	Percent
02	Dry	3	42.86
06	Sticky	2	28.57
07	Watery	1	14.29
95	Other	1	14.29
	Overall	7	100.00

d20e. [Touch] What are the characteristics of the product between fingers that you do not like? [All Districts]

Note: results are from multiple-choice responses

Code	Description	Freq	Percent
03	Moist	1	20.00
06	Sticky	2	40.00
95	Other	2	40.00
	Overall	5	100.00

d21a. [Tasting] When you taste the boiled Sweetpotato, explain your impression [All Districts]

Note: results are from multiple-choice responses

Code	Description	Freq	Percent
01	Good	2	40.00
02	Fairly good	3	60.00
	Overall	5	100.00

d21b. [Tasting] Do you like the sweetpotato when you taste? [All Districts]

Code	Description	Freq	Percent
01	Yes	5	100.00
	Overall	5	100.00

d21c. [Tasting] Describe the way the sweetpotato feels in mouth [All Districts]

Note: results are from multiple-choice responses

Code	Description	Freq	Percent
03	Dry	2	12.50
04	Firm	1	6.25
05	Mealiness	2	12.50
09	Softness	3	18.75
10	Sour	1	6.25
12	Sweet	3	18.75
14	Tasty	2	12.50
95	Other	2	12.50
	Overall	16	100.00

d21d. [Tasting] What are the characteristics of the sweetpotato in mouth that you like? [All Districts]

Note: results are from multiple-choice responses

Code	Description	Freq	Percent
03	Dry	1	10.00
05	Mealiness	1	10.00
09	Softness	3	30.00
10	Sour	1	10.00
12	Sweet	3	30.00
14	Tasty	1	10.00
	Overall	10	100.00

d21e. [Tasting] The characteristics of the sweetpotato you do not like in the mouth [All Districts]

Note: results are from multiple-choice responses

Code	Description	Freq	Percent
09	Softness	1	16.67
10	Sourness	1	16.67
11	Sticky	1	16.67
15	Watery	1	16.67
95	Other	2	33.33
	Overall	6	100.00

d21f. [Tasting] How does the sweetpotato taste? [All Districts]

Note: results are from multiple-choice responses

Code	Description	Freq	Percent
03	Dry	1	7.69
04	Firm	2	15.38
05	Mealy	2	15.38
09	Soft	2	15.38
10	Sour	1	7.69
12	Sweet	4	30.77
14	Tasty	1	7.69
	Overall	13	100.00

d21g. [Tasting] What about the texture of sweetpotato in mouth [All Districts]

Note: results are from multiple-choice responses

Code	Description	Freq	Percent
02	Dry	1	12.50
03	Firm	2	25.00
06	Slipery	1	12.50
07	Soft	3	37.50
95	Other	1	12.50
	Overall	8	100.00

d22a. [Favourite] Among the boiled Sweetpotato, which one is your favourite? [All Districts]

Code	Description	Freq	Percent
03	Lilas	1	20.00
04	N'santimuni	1	20.00
17	Irene	3	60.00
	Overall	5	100.00

d22b. [Favourite] What are the reasons why the sweetpotato variety is your favourite? [All Districts]

Note: results are from multiple-choice responses

Code	Description	Freq	Percent
01	Does not change color after boiling	2	8.33
03	Easy to cook	1	4.17
05	Firm when boiled	2	8.33
06	Fresh smell	2	8.33
07	Good dry matter	2	8.33
08	Good smell	4	16.67
12	No dents	1	4.17
16	Red skin- White flesh	1	4.17
18	Shape- Oval	2	8.33
20	Smooth skin	1	4.17
21	Soft	2	8.33
23	Thin Skin	1	4.17
25	White skin-white flesh	1	4.17
95	Other	2	8.33
	Overall	24	100.00

d23a. [Least liked] Among the boiled Sweetpotato, which one did you like the least? [All Districts]

Code	Description	Freq	Percent
03	Lilas	2	40.00
04	N'santimuni	1	20.00
06	Alisha	1	20.00
17	Irene	1	20.00
	Overall	5	100.00

d23b. [Least liked] What are the reasons why you dislike the sweetpotato variety? [All Districts]

Note: results are from multiple-choice responses

Code	Description	Freq	Percent
01	Bad smell	2	18.18
11	Many dents	1	9.09
17	Small size	2	18.18
19	Spongy	1	9.09
21	Tasteless	2	18.18
95	Other	3	27.27
	Overall	11	100.00