This report provides a summarized key evidence to be considered for the WP5 Food Product Profile (FPP) for Gari/eba in Abia state (South East region) and Benue State (North Central region) of Nigeria. The report brings together all the results from the WP5 activities as described in the WP5 guidelines document. The processing operations of the WP5 trials were conducted by the champion processors in two (2) locations and the activities were monitored by the RTBFoods team. The operations were timed and recorded for each activity. The four (4) processors in each of the 2 locations were given the same quantity of roots of different clones to peel. The peeling time, washing time, weight of root after peel, grating time, fermentation time, weight of dewatered mesh, sieving time, toasting time and gari yield were recorded in that order. The consumer testing was carried out using the best preferred clone, intermediate and worst clones with one national and one local varieties as checks. The results were drawn from the following activities: agronomic data, laboratory data, harvest/yield assessment, processing demonstration, product yield assessment and consumer testing results. Eighteen clones of cassava were evaluated for sustainability of new genotypes to RTB users needs and preferences. The result of the agronomic performance of the clones showed that there was no significant difference between the clones both in Abia and Benue states. The result of the Physico-Chemical properties obtained from gari products showed that dry matter of the gari had no significant difference. The swelling index ranged from 2.04% to 2.23% with F68P007 having the highest. Nwaocha and F9P002 scored highest in starch (62.88% and 62.78%) and lowest in sugar content (5.46013 and 5.3568) for Abia and Benue respectively. In the consumer testing segment, 300 consumers were interviewed in the two (2) locations, Among the 150 consumers interviewed in Abia State, 99 consumers were females and 51 were ma