At NaCRRI, activity four, a component of WP1, involved participatory processing of boiled cassava; this hinged on Step 2 that focused on gendered food mapping. Accordingly, key processing operations important for quality boiled cassava were identified by processors resident in Apac and Luweero districts in Uganda. Survey results indicated that the main processing steps were: peeling, trimming and steaming. However, there were variations in processing roots after trimming. For example, while sliced cassava roots in Luweero were wrapped in banana leaves and steamed, in Apac, sliced roots were immersed in water and boiled. Some consumers in Apac pounded boiled cassava slices into a mash. No significant differences in yield were observed amongst cassava genotypes. Nonetheless, some varieties like “Alanyo dyer” and “Nase 13” which were susceptible to CBSD, had low yield after processing. End-user attributes preferred during processing cassava roots in Apac were: white flesh colour, ease of peeling and a firm root; least preferred attributes included hard to peel, spongy in the middle, and roots which do not cook easily. On the other hand, preferred attributes in Luweero included: easy to peel, white flesh colour, no fibres on the surface of peeled root, a non-lignified/woody ('telina ekitti'), no bitter taste, smooth root surface, and a firm flesh; undesirable attributes included: lignified/woody root and spongy in the middle. This information was consequently incorporated into the consumer questionnaire that was used for Step 4.