Among the sixty or so scientists working within the two projects and gathered on site, about thirty participants from Bowen University (Nigeria), CARBAP (Cameroon), CNRA (Côte d'Ivoire), CSIR CRI and CSIR SARI (Ghana), EBSU (Nigeria), IITA (Benin, Nigeria), NRCRI (Nigeria), UAC-FSA (Benin) as well as the University of Nangui Abrogua (Côte d'Ivoire) followed with great interest the various sessions, showing a great motivation to deploy in the field and in the laboratories the analysis of quality traits that contribute to the preferences and varietal adoption of new yam varieties.

The appreciation of the latter is unanimous: the 5 yam quality analysis workshops, conducted by UAC-FSA and CIRAD scientists (sample preparation, sensory analysis, textural measurements, imaging and spectral analysis), were highly appreciated.

The RTBfoods project coordinator, Dominique Dufour (CIRAD), is delighted with the results: "this week's training was also an excellent opportunity for lively exchanges between breeders and food science researchers. Joint solutions to meet people's needs and preferences were outlined by working directly on ready-to-eat products".

The success of this week of work is due to the excellent partnership of the RTBfoods project and the experience of the team of Prof. Noël Akissoé, at UAC-FSA, who showed impressive hospitality and performance in the organization of sessions and workshops.