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Typology of Pork-Butcheries and Factors Determining the Sustainable Pork-Butcheries Waste Management in Southern Benin
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Volume 5, 2018
Issue 4 (December)
Pages: 104-112   |   Vol. 5, No. 4, December 2018   |   Follow on         
Paper in PDF Downloads: 18   Since Jan. 17, 2019 Views: 851   Since Jan. 17, 2019
Marthe Montcho, Zootechnical Laboratory, Faculty of Agronomic Sciences, University of Abomey-Calavi, Cotonou, Benin.
André Boya Aboh, High School of Animals Resources and Livestock Systems Management, National University of Kétou, Kétou, Benin.
Alassan Assani Séidou, Laboratory of Ecology, Health and Animal Production, Faculty of Agronomy, University of Parakou, Parakou, Benin.
Ephrème Dossavi Dayou, School of Environmental Management, Faculty of Agronomic Sciences, University of Abomey-Calavi, Abomey-Calavi, Benin.
Elie Antoine Padonou, School of Tropical Forestry, National University of Agriculture, Ketou, Benin.
Sévérin Babatoundé, Zootechnical Laboratory, Faculty of Agronomic Sciences, University of Abomey-Calavi, Cotonou, Benin.
Jean-Luc Hornick, Tropical Veterinary Institute, Department of Animal Production, Faculty of Medicine Veterinary, University of Liège, Liège, Belgique.
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.
Environmental Impact, Meat Waste, Pork-Butcheries, Waste Management, Waste Water
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