Publications Scientifiques

[ Article ] Typology of Pork-Butcheries and Factors Determining the Sustainable Pork-Butcheries Waste Management in Southern Benin

Date de soumission: 17-02-2021
Année de Publication: 2018
Entité/Laboratoire Laboratoire de Zootechnie (LZ)
Document type : Article
Discipline(s) : Productions Animales & Zootechnie
Titre Typology of Pork-Butcheries and Factors Determining the Sustainable Pork-Butcheries Waste Management in Southern Benin
Auteurs Montcho Marthe [6], ABOH BOYA ANDRÉ [2], Séidou Alassane Assani [3], Dayou Ephrème Dossavi [4], PADONOU Elie Antoine [5], BABATOUNDE SÉVÉRIN [6], HORNICK J.L [6],
Journal: American Journal of Environmental Engineering and Science
Catégorie Journal: Internationale
Impact factor: 0
Volume Journal: 5
DOI: 2381-4691
Resume The butcheries are growing in Benin with a number of animal slaughtered on the rise. This slaughter practices generates more waste whose mismanagement can be a serious danger to the environment and public health. The aim of the study was assess the environmental impacts of pork-butcheries according to the types of butcheries in southern Benin. Observation and individual interviews were used in 80 randomly selected pork-butcheries. The data collected were analyzed with the FactoMineR package to perform a Principal Component Analysis (PCA) and to identify the different types of pork-butcheries according to their socioeconomic, hygienic and environmental characteristics. A multi-nominal logistic regression was also used to test waste management modes. Results from the study revealed three types of pork-butcheries which used different models for waste management. The pork-butcheries of type 1 are all young employees not member to any professional pork butcher's association. They don't have any waste management system. The pork-butcheries of type 2 are all entrepreneurs or pork-butcheries responsible. They are also affiliated with waste collection companies for the management of plastic waste. The type 3 differentiated by their great interest in the respect of hygienic standards and their frequent medical visit for professional purposes. The professional experience or seniority in the pork-butchery's activity, formal education and membership to a professional butcher's association are determinant variables of waste management produced by pork-butcheries. The implications of these results are discussed with respect to environment and waste management strategies for pork-butcheries.
Mots clés Environmental Impact, Meat Waste, Pork-Butcheries, Waste Management, Waste Water
Pages 104 - 112
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