Diversity, Physicochemical and Technological Characterization of Elite Cassava (Manihot esculenta Crantz) Cultivars of Bantè, a District of Central Benin

Table 2

Agronomic, culinary, and technology characteristic of elite cultivars.

Cultivars	Prt	MCy	GPS	Tas	Fco	YGa	QGa	Sco	QTa	QDo
BEN	Hi	Lm	Ba	Su	Lo	Hi	Go	Hi	Go	Go
Idilerou	Hi	Vl	Go	Bi	Lo	Hi	Go	Hi	Go	Go
Maboussa	Av	Lm	Go	Su	Lo	Hi	Go	Hi	Go	Go
Monlèkangan	Hi	Vl	Go	Bi	Lo	Hi	Go	Hi	Go	Go
Odohoungbo	Hi	Vl	Go	Bi	Lo	Hi	Go	Hi	Go	Go
Ôkôtiyawo	Hi	Em	Ba	Su	Lo	Hi	Go	Hi	Go	Go
RB	Hi	Em	Ba	Su	Lo	Hi	Go	Hi	Go	Go
Tatawili	Av	Em	Go	Su	Lo	Hi	Go	Lo	Go	Go
TMS	Hi	Lm	Ba	Su	Lo	Hi	Go	Hi	Go	Go

Prt: productivity; MCy: maturity cycle; GPS: in-ground postmaturity storage; Tas: taste; Fco: fiber content; YGa: yield of gari; QGa: quality of gari; Sco: starch content; QTa: quality of tapioca; and QDo: quality of dough.
Hi: High; Av: average; Lm: late maturity; Vl: very late maturity; Em: early maturity; Ba: bad; Su: sugared; Bi: bitter; Go: good; Lo: low.