Fish Smoking and Its Impact on the Environment and Women's Health in Certain Localities in Ivory Coast: Case of Braffèdon and the Municipality of Grand-Lahou
OSSEHIN Ambroise *
Faculty of Science and Technology, Alassane Ouattara University of Bouaké, 01 BPV 18 Bouaké 01, Ivory Coast and Laboratory of Environmental Sciences (LSE), Faculty of Environmental Science and Management (SGE), Nangui Abrogoua University, 02 BP 801 Abidjan 02, Ivory Coast.
YAPO Atsé Alain
Laboratory of Thermodynamics and Environmental Physicochemistry (LTPCM), Faculty of Fundamental and Applied Sciences (SFA), Nangui Abrogoua University, 02 BP 801 Abidjan 02, Ivory Coast.
SOUSSOU Yao Idriss
Laboratory of Matter Constitution and Reaction (LCRM), Faculty of Matter Structure Sciences and Technology (SSMT), Félix Houphouët Boigny University, 22 BP 582 Abidjan 22, Ivory Coast.
GNAMBA Corneil Quand-Même
Laboratory of Matter Constitution and Reaction (LCRM), Faculty of Matter Structure Sciences and Technology (SSMT), Félix Houphouët Boigny University, 22 BP 582 Abidjan 22, Ivory Coast.
YAPO Ossey Bernard
Laboratory of Environmental Sciences (LSE), Faculty of Environmental Science and Management (SGE), Nangui Abrogoua University, 02 BP 801 Abidjan 02, Ivory Coast and Central Environmental Laboratory of the Ivorian Anti-Pollution Center (LCE-CIAPOL), 20 BP 650 Abidjan 20, Ivory Coast.
*Author to whom correspondence should be addressed.
Abstract
Fish processors operate traditional ovens that emit smoke and heat, which degrade their sanitary conditions and contribute to greenhouse gas emissions such as carbon dioxide (CO₂). To address this issue, an improved oven called the FTT oven (FAO-Thiaroye Fish Processing) was introduced in Côte d'Ivoire in 2013. This cross-sectional study compares the effects of traditional smoking and the FTT oven on the health of processors and the environment. It involved 113 women using traditional ovens, 36 women using FTT ovens, and 100 control cases from the municipalities of Grand-Lahou and Braffèdon. Three gas measurement campaigns were conducted from January to December 2017. CO levels at traditional sites often exceeded the standard (50 mg/m³). Clinical surveys showed that 81.74% and 27.84% of traditional oven users suffered from respiratory and ophthalmological disorders, respectively, compared to 72.22% and 11.11% for FTT oven users, and 61.14% and 14.63% for controls. Overall, the study confirms the harmful effects of traditional smoking and highlights the FTT oven as a sustainable solution for both health and the environment.
Keywords: Fish smoking, women smokers, environmental impact, respiratory system