The ease of peeling fresh cassava root has been a major bottle neck which affects productivity of cassava processor in Nigeria and other cassava producing regions in the world. This study involves standardization of the protocol for measuring ease of peeling fresh cassava roots. This document describes the procedure for measuring ease of peel of cassava using root weight, length, circumference, ease of peeling , smoothness of skin, peel thickness, peel weight, and peeling time of different genotypes with different shape (cylindrical, conical and irregular) and size (small, medium and big). These root characteristics determine the ease of peeling cassava roots. The protocol involves evaluation of 3 roots from each different cassava genotype possessing contrasting root quality attributes (geometric characteristics) by three (3) champion processors