Table 6 General perception on PPD among sampled farmers
No. | Perception attribute | Strongly agree (2) | Agree (1) | Indifferent (0) | Disagree (−1) | Strongly disagree (−2) | Mean score |
|---|---|---|---|---|---|---|---|
1 | Deteriorated roots taste better | 35 | 23 | 5 | 54 | 20 | −0.01 |
2 | Deteriorated roots are difficult to pound | 64 | 69 | 1 | 3 | 0 | 1.42 |
3 | Deteriorated roots affect root quality | 30 | 105 | 0 | 2 | 0 | 1.19 |
4 | Roots deteriorate 2–3 days after harvest | 46 | 88 | 0 | 2 | 1 | 1.28 |
5 | Mechanical injuries cause PPD | 69 | 55 | 1 | 11 | 1 | 1.31 |
6 | Micro-organisms cause PPD | 7 | 42 | 26 | 22 | 39 | −0.32 |
7 | PPD reduce market value of roots | 36 | 95 | 0 | 5 | 1 | 1.17 |
8 | Deteriorated roots are easy to process | 9 | 16 | 9 | 75 | 27 | −0.69 |
9 | Deteriorated roots can be used to prepare many dishes | 3 | 36 | 2 | 61 | 35 | −0.65 |
10 | PPD can be prevented | 9 | 34 | 27 | 39 | 24 | −0.26 |