Typology of Pork-Butcheries and Factors Determining the Sustainable Pork-Butcheries Waste Management in Southern Benin
[1]
Marthe Montcho, Zootechnical Laboratory, Faculty of Agronomic Sciences, University of Abomey-Calavi, Cotonou, Benin.
[2]
André Boya Aboh, High School of Animals Resources and Livestock Systems Management, National University of Kétou, Kétou, Benin.
[3]
Alassan Assani Séidou, Laboratory of Ecology, Health and Animal Production, Faculty of Agronomy, University of Parakou, Parakou, Benin.
[4]
Ephrème Dossavi Dayou, School of Environmental Management, Faculty of Agronomic Sciences, University of Abomey-Calavi, Abomey-Calavi, Benin.
[5]
Elie Antoine Padonou, School of Tropical Forestry, National University of Agriculture, Ketou, Benin.
[6]
Sévérin Babatoundé, Zootechnical Laboratory, Faculty of Agronomic Sciences, University of Abomey-Calavi, Cotonou, Benin.
[7]
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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