Dr. Martin Mutambuka – PI

The study focuses on providing a comparative assessment of workload and resource utilization among women in Uganda associated with cooking of selected popular, commercial bean varieties (both Biofortified and non-Biofortified). The assessment will evaluate demands on rural smallholder farming consumers, rural non-farming consumers, and urban consumers. Emphasis will be placed on the determination of time spent or saved for each bean variety in the context of women’s productivity and how time saved translates into women’s ability to undertake additional productive ventures in multiple pragmatic dimensions. Laboratory cooking time tests will be triangulated with Household Field Kitchen tests.