TABLE 3.

Economic Values assigned for traits in 2020 Ranking System.

Trait	Selection index economic value (Ii)
Protein-bound lysine (g/100 g)	0.90
Yield (lbs/ft2)	0.90
Expansion volume (cc/g)	0.90
OCFSI	0.85
Popability (%)	0.80
Vitreousness	0.55

Economic weighting values were determined to best reflect producer and consumer concern in a theoretical QPP, ready-to-eat product. Protein-bound lysine, yield, and expansion volume were each considered equally important traits during selection, while OCFSI, popability, and vitreousness were, respectively, given lesser importance for overall selection due to their relationships with the three key traits.