ENVIRONMENTAL MANAGEMENT IN THE “ATTIEKE” MANUFACTURING PROCESS AT ABOBO-BAOULE IN THE MUNICIPALITY OF ABOBO (CÔTE D’IVOIRE)
DOI:
https://doi.org/10.29121/ijetmr.v12.i2.2025.1534Keywords:
Abobo-Baoulé, Analysis, “Attieke”, Environment, StandardAbstract
“Attieke”, a partially dehydrated fermented manioc root semolina (Manihot esculenta grantz) cooked in steam and agglomerated in appearance, undergoes a preparation process. This preparation uses hereditary or sometimes mechanised artisanal techniques, which do not sit well with current environmental principles. The aim of this study is to carry out an in-depth analysis of the environmental aspects, index and results associated with the activities, products and services involved in the manufacture of attieke in Abobo-Baoulé. The backbone of the methodology used to achieve this was made up of documentary research, observation of production sites, a field survey based on the ISO 14001 version 2015 standard and the Heineken procedure for assessing the environmental problems identified. This procedure was used to calculate the Environmental Hazard Coefficient (EHC) for each environmental aspect. A threshold of 26.66 was also calculated, at which point the significant aspects were determined. At the end of this process, five significant environmental aspects were selected. These were: the proliferation of cassava skins and storage of waste (CDE=36); the discharge of waste water from washing, humidification of the workplace, stagnation and run-off of waste water (CDE=60); unhygienic conditions and crushed cassava debris (CDE=36); waste water from pressing, etc. (CDE=36).
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Copyright (c) 2025 DAKOURI Guissa Desmos Francis, OUATTARA Drissa, BROU Kamenan Marcel, KOUAKOU Kouadio Emmanuel
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