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

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.