Selection of ideal castor genotypes for production of food condiment (Ogiri) in Nigeria

Castor (ricinus communis l.), besides being cultivated for its oil, its seed is used to prepare a food condiment (ogiri). ogiri is a highly proteinous fermented food condiment traditionally consumed in nigeria and some other parts of africa. in the present study, a step-wise selection was carried out for ideal genotypes that could be cultivated for the condiment in nigeria. the trial was conducted based on the basic protocol for varietal release and registration in nigeria. the trials were carried out on replicated plots from 2014 through 2019, using randomised complete block design. selections were made from seventeen (17) large seeded castors based on yield performances, reaction to pests, nutrient contents, yield stability and farmers’ preference. results showed that only eight, out of the 17 genotypes initially evaluated, performed above the norm in all the traits considered at the on-station assessments. the eight genotypes had appreciable seed yield (726.96 kg/ha to 1481.01 kg/ha), adequate seed oil content (29.11% to 39.60%), good nutrient contents, and tolerance to major insect pests and disease. based on the stability assessment, two genotypes (acc001 and acc045) were identified as the most ideal for farmers’ participatory selection. the two genotypes recorded higher seed yields and stability across the locations. the on-farm performance appraisal revealed high farmers’ preference for the genotype acc001 because of its higher yield and market value. the genotype acc001 could be recommended for registration and release in nigeria.