Résumé
Boiled potato from different varieties was tested for consumer acceptability in Kabale and Rakai in South Western and Central Uganda, respectively. A multifaceted methodology consisting of Hedonic, Just About Right (JAR) and Check All That Apply (CATA) tests was used. With samples from Kabale, two distinct groups of overall liking emerged, one consisted of Rwangume, Kachpot 1 and Kinigi varieties with an overall liking score of 7 (like moderately) and another included Victoria variety with a score of 4.2 (dislike slightly). Similarly, in Rakai, dichotomous groups were obtained for the boiled potato varieties with Kasumali and Deodeo in the score of 7 ('like moderately') overall in one, and then Victoria and Kabale (5 – 'neither like nor dislike') in another. In both locations, the liked varieties were rated JAR for 'colour', 'potato taste', 'softness' and 'mealiness' while Victoria which was commonly disliked in both regions was regarded as 'too light', 'not enough potato taste', 'too soft' and 'not mealy enough'. Overall, consumers showed inclination towards boiled potatoes that were 'mealy', 'yellow', 'good potato smell', 'firm' and 'good potato taste'. These were associated with the varieties Rwangume, Kachpot 1, Kinigi, Deodeo and Kasumali according to PCA analysis. On the contrary, disliked boiled potatoes were 'white', with 'no potato taste', 'watery', 'no potato smell' and 'tasteless' with attribution to Victoria and Kabale potato varieties. These results provide a foundation upon which sensory objective measurements can be developed to improve breeding programmes.