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Download - Sweetpotato Knowledge Portal 2025

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Chapter 4 discusses the use of consumer tests and trained taste panels to evaluate the sensory characteristics of sweetpotato cultivars in Tanzania. It highlights the challenges of assessing consumer preferences due to their subjective nature and proposes a method involving small trained panels to create sensory profiles for various cultivars. The chapter details the methodology for conducting consumer tests, including sample preparation, presentation, and ranking by consumers. Results from studies conducted in different districts reveal consistent consumer preferences across regions, suggesting that certain sensory attributes like starch and stickiness are crucial for cultivar acceptability. The findings indicate that trained panels can effectively assist in cultivar selection based on sensory evaluations.

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