Cassava is a major staple food among rural and urban dwellers in Nigeria. It serves as food security and source of income for cassava value chain stakeholders. This study was conducted to ascertain desired cassava root and food qualities to assist breeders to develop variety that meet the needs of cassava end users. This study was conducted in Osun and Benue states Nigeria with 3 champion' cassava farmers-processors in each state to select cassava with preferred roots and food qualities. Freshly harvested roots of four cassava genotypes with contrasting characteristics were presented to 3 champions' farmers-processors to process into gari and eba to illicit information on desired roots and food qualities of cassava. Fresh roots, gari and eba were evaluated. The produced quantities of food products were used to carry out consumer testing in rural and urban areas. The results of this consumer testing are covered in a separate report. Structured questionnaires were used to illicit information from the three champions' processors on preferred qualities of cassava fresh roots and products (gari, eba). Fresh roots and its products were ranked by the processors. The preferred cassava fresh root qualities identified were:root weight (29%), marketable root size (26%), quality and quantity of products that can derived from the roots (23%), less water in the root pulp (14%), root colour (9%), preferred gari qualities identified were granule size (24%), weight (16%), colour (16%), taste (14%), well-cooked (14%), loose on fingers (11%) and crunchiness (5%) while smoothness (24%), moldability (18%), drawability (18%), colour/shininess (15%), taste (9%), easy to swallow (9%), softness (3%) and moderately hard (3%) were eba qualities identified. The local variety in Benue state was rated as the best but portrayed the highest weight of chaff to be removed per unit of fresh roots. An improved variety TMS14F1278P0003 also had high chaff weight but was nevertheless very well appreciate