Comparison of occupational and environmental health hazards associated with the use of improved and conventional cassava processing technologies in Nigeria

The various processing procedures that result in the food products made from cassava are linked to attendant dangers originating from cassava processing. The small-scale cassava processors typically face a number of occupationally hazardous situations as a result of these crucial processing processes, as well as the ineffective accompanying management procedures of the by-products such as the peels and spent liquid waste. Comparison of the occupational and environmental health hazards associated with the use of improved and conventional cassava processing technologies in Nigeria was investigated. The study adopted the quantitative method using a well-structured interview schedule for data collection from 410 respondents. Descriptive and inferential statistics such as an independent two-sample t-test were used to analyze the data. This study revealed that despite the availability of improved cassava processing technologies in the study area, the unit operations involved in processing cassava were still carried out traditionally. Improved technology users reported that they have never experienced blisters of fingers and hands and cuts from peeling cassava roots while conventional technology users reported that they always experience these occupational hazards. Both improved and conventional technology users indicated that they always experience skin itching and irritation during washing. During fermentation and pressing operations as well as frying operations, improved technology users were exposed to far less health risks when compared to their conventional technology user counterparts. The use of improved technologies reduced the occupational and environmental health hazards associated with cassava processing and it is recommended for use in Nigeria.