Within the framework of the RTBfoods project, processing demonstrations were carried out in order to understand processors' demand for quality characteristics of plantain while processing different varieties. This activity was executed between the 4th and 9th September 2019 in Bafoussam (1 521 m above sea level (asl)) and Douala (13 m asl) with a total of six (06) processors (three per town). Processors were asked to boil plantains on-site using our tools and four (4) plantain varieties. These plantain varieties were of three (3) kinds: (i) a variety considered to be good, corresponding to the local variety frequently used by the processor in his/her restaurant; (ii) two intermediate quality varieties (Batard and Big ebanga), and (iii) one poor variety (a plantain-like hybrid), CARBAP K74. It was revealed that boiled plantain is obtained after a series of five (5) preparation steps which vary depending on whether processors cook with or without peel. During processing, Big ebanga presented the highest “peeling + scraping” yield (51.08-52.55 % wet basis (w.b)), while local varieties had the least values (44.88-45.31 % w.b). Cooking yield was highest for Batard and Big ebanga (59.35-61.35 % w.b) and least for local varieties (53.59-54.67% w.b) in both towns. Irrespective of the towns, Big ebanga presented an overall process yield greater than 30% (w.b). Dry matter content of raw plantain pulps revealed values ranging between 30.0 and 41.7 % (w.b) with CARBAP K74 having the lowest values. High-quality boiled plantain should be attractive, wet, soft in the mouth with a good/plantain taste; while poor or bad quality boiled plantain is pale in color, with a taste of sap or banana and is hard in the mouth. Of all the varieties, Batard and Big ebanga were preferred most by the processors, while CARBAP K74 was liked least. This study suggests that the plantain-like hybrid, CARBAP K74, despite its intermediate cooking and “peeling + scraping” yields, is not suitable for boili