Relations sociales et influence économique dans la chaîne de valeur du lait local au Sénégal

Despite its socio-economic importance, the local milk sector in Senegal is struggling to overcome the factors that determine its development. The milk value chain study took place in the Kaolack region with 349 stakeholders and assessed the market risk factors and the level of socio-economic influence of the stakeholders. Results show that the overall added value is significant according to the income structure, relatively unequal and captured mostly by women with traditional processing of local milk. The regional economic exchange network is almost absent and the gap is filled by a sparse social network. Thus, the development of the local milk value chain requires a mobilization of both economic and social networks and a better redistribution of the added value to the different stakeholders. Keywords: Value chain, Added value, milk, social network, economic integrationMalgré son importance socio-économique, la filière lait local au Sénégal peine à maîtriser les déterminants de son développement. Une étude de cette chaîne de valeur s’est déroulée dans la région de Kaolack auprès de 349 acteurs et a permis d’évaluer les facteurs de risque du marché et le niveau d’influence socio-économique des acteurs. Les résultats montrent que la valeur ajoutée globale est forte selon la structure du revenu, inégalitaire et captée en majorité par les transformatrices artisanales du lait local. Le réseau d’échange économique régional est quasi-absent et comblé par un réseau social peu dense. Ainsi, le développement de la chaîne de valeur du lait local doit passer par une mobilisation à la fois des relations économiques et sociales et une meilleure redistribution de la valeur ajoutée aux différents acteurs. Mots-clés: Chaîne de valeur, Valeur ajoutée, lait, réseau social, intégration économiqu

Relations sociales et influence économique dans la chaîne de valeur du lait local au Sénégal

Malgré son importance socio-économique, la filière lait local au Sénégal peine à maîtriser les déterminants de son développement. Une étude de cette chaîne de valeur s’est déroulée dans la région de Kaolack auprès de 349 acteurs et a permis d’évaluer les facteurs de risque du marché et le niveau d’influence socio-économique des acteurs. Les résultats montrent que la valeur ajoutée globale est forte selon la structure du revenu, inégalitaire et captée en majorité par les transformatrices artisanales du lait local. Le réseau d’échange économique régional est quasi-absent et comblé par un réseau social peu dense. Ainsi, le développement de la chaîne de valeur du lait local doit passer par une mobilisation à la fois des relations économiques et sociales et une meilleure redistribution de la valeur ajoutée aux différents acteurs. Mots-clés: Chaîne de valeur, Valeur ajoutée, lait, réseau social, intégration économiqu

Typology, technical efficiency and scale economy of dibiteries in Dakar, Senegal

In recent years, a profound transformation has been observed in the eating habits of the populations of African cities, induced by accelerated socioeconomic and demographic growth. In Senegal, these changes have manifested in the proliferation of collective informal catering enterprises, such as the '; dibiteries; ', where the roasted meat of sheep is prepared and sold. The rise of the average household income has contributed substantially to increasing levels of meat consumption, leading to the expansion of the; dibiteries; . The purpose of the current work was to evaluate the managerial performance of these establishments in Dakar, Senegal.; To achieve this, a cross-sectional study was conducted among 152 ; dibiteries; using a questionnaire. Efficiency scores were determined via the data envelopment analysis method. The pure technical scores thereby obtained were subsequently used as dependent variables in a Tobit model to identify the socioeconomic determinants of; dibiterie; efficiency.; The resulting average score of the; dibiteries; suggests that the majority are operating inefficiently (79.6%). Moreover, it was demonstrated that this inefficiency seems to be related to scale rather than technical issues. However, few of the; dibiteries; assessed (20.4%) were nevertheless in a situation of constant scale economy. Among the socioeconomic variables tested, experience, leadership (family or individual-run), the ownership status of the restaurant building (own or lease) and the type of workforce (family, recruited, mixed or without) had a significant impact on the efficiency of the establishments.; The scale economy and waste reduction in food production can result in economic gains that can in turn be used in the safety of finished products. Indeed, by following best practices,; dibiteries; can make gains which could be used to invest in good hygiene practices on handwashing, cleaning and disinfecting grilling tools, optimizing work space and training staff

Assessing farm biosecurity and farmers’ knowledge and practices concerning antibiotics and antibiotic resistance in poultry and pig farms in Southern Togo

peer reviewedBackground and Aim: Several factors contribute to the unusual incidence of antibiotic resistance, which is now a primary public health concern. However, failure in managing preventive and therapeutic antibiotic use on farms is one of the most crucial factors. Therefore, this study aimed to evaluate the biosecurity of farms, farmers’ competence, and practices related to antibiotics and their resistance in poultry and pig rearing in Togo. Materials and Methods: Through a cross-sectional survey, 121 commercial poultry farmers and 97 commercial pig farmers were questioned to evaluate the biosecurity of farms and farmers’ competence and practices related to antibiotics and antibiotic resistance. Descriptive analyses, including the evaluation of proportions, were carried out. In addition, results from qualitative factors were evaluated in a defined grid and totaled up to assess cleanliness measures, awareness, and behavior regarding antibiotics and their resistance. Results: The results demonstrated that most farmers working on poultry farms had a university education, while most working on pig farms had secondary education. Most poultry (69%) and pig (44%) farms were of small sizes (<1000 animals in poultry and <10 animals in pig farming). The footbaths were used in just 51% of poultry farms and 4% of pig farms, respectively, with 37% and 82% of poultry and pig farms having inadequate levels of hygiene. In poultry farms, respiratory issues and periodic decline in egg-laying were the main problems. Simultaneously, skin disorders (scabies) and plagues (African swine fever) were the primary health constraints in pig farming. Tetracycline is the most commonly used antibiotic by farmers. However, in poultry and pig farms, 21% and 67% of farmers were unaware of antibiotics. In addition, 39% and 57% were unaware of antibiotic resistance. Poultry and pig farmers’ competence were substantially linked to their education level. Poultry farmers demonstrated better practices, including procuring antibiotics based on veterinary prescriptions (63%) and they knew where antibiotics should be bought (90%). Nevertheless, 43% of farmers asserted unpleasant activities – no application for laboratory testing (93%) and use of antibiotics for prevention (82%). In pig farming, most farmers (69%) reported inadequate incidents of the use of antibiotics. Conclusion: This study identified a crucial non-compliance with biosecurity measures and good practices toward antibiotic use on many farms. Therefore, training of farmers is mandatory for safe livestock products.3. Good health and well-bein