The largest part of cassava in Nigeria is processed into food products by smallholder farmer-processors and small-scale cottage processors. The dry granulated fermented product gari is one of the most important products and basis for preparing the dough like product eba. This report summarizes the results of a ‘gendered food mapping’ survey carried out in two states in Nigeria, Osun and Benue. Farmer-processors, processors and marketers were asked about the preferred and non-preferred characteristics at each stage of the processing of cassava into gari and eba: from the roots to ready to eat food product eba. Special attention was given to social differentiation and intersection with gender. Results show women farmers have significantly smaller plots and women are overrepresented among the poor. Processing into and marketing of food products is strongly dominated by women. Women are independent in this work but expectations of labor (including household care) and revenue sharing exists. Preferences and provided detail were mainly determined by the involvement in processing work rather then by gender. Processors prefer heavy dense roots all year round with no constrictions, white bright color and that do not discolor during processing. Processors and marketers prefer dense, bright colored, smooth (uniform granule size) gari with limited amounts of woody filaments. Within the eba product processors prefer good swelling when preparing gari into eba, good mouldability (proper balance between firmness, softness, cohesiveness), good elasticity and smoothness (gari particles nicely merged). Discoloration during processing and eba texture are identified as two major aspects for breeders’ attention. Women are important food product quality experts and improving their working conditions and focusing on varieties that provide high quality gari as well as fufu food products are of major importance to increase their income, reduce drudgery and increase the general use of modern/improved varieties.