Skin Damage and Aesthetic Disadvantage Observed in Women in the Hand Craft Shelling Chain of Cashew Nuts in a Factory to Bobo-Dioulasso, Burkina Faso

Andonaba, Jean-Baptiste; Lompo, Sandrine Sanou; Ouédraogo, Vincent; Ouédraogo, Flore; Ouédraogo, M.; Konaté, Issouf; Diallo, Boukary; Traoré, Adama

doi:10.4236/jcdsa.2017.73020

Cited by 7 publications

(4 citation statements)

References 5 publications

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“…In a study conducted by Anjana et al found that 17.6% of female cashew workers were suffering from genitourinary infections. 24 Jayakumar reported that as the work increases, the occurrence of urinary infection increases especially in shelling and peeling group women. 16 Current study showed that Respiratory disorders like chronic obstructive pulmonary disease or asthma is frequently seen in shelling group due to increased smoke released while working.…”

Section: Discussionmentioning

confidence: 99%

Physical and mental morbidity pattern among female cashew workers in Kollam district, Kerala

Rebello,

Jose,

Johns

2023

Int J Community Med Public Health

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Background: The cashew processing is a labour-intensive work with a significant number of female workers. Majority belong to low socioeconomic status and so they join this sector to meet up their daily living. Long hours of work, greater work load and increased family burden lead to increase in morbidity status among workers. As comorbidities gets unnoticed and ignored, there is occurrence of early morbidity as well as mortality in these working groups and this is one of the major concerns. Methods: Cross-sectional study was conducted among female cashew workers in Kollam district, Kerala. Data was collected using interviewer administered questionnaire using stratified multistage cluster sampling method. Seven workers each were selected from shelling, peeling and grading processing units from eight private and two government factories. Data entered in micrososft excel, coded and analyzed using SPSS software version 25. Descriptive statistics for qualitative data were expressed as frequency and percentages and quantitative data as mean and standard deviation Results: Out of 210 participants, 95.4% workers were suffering from one or the other morbidities. Arthralgia was the major concern followed by allergy, hypertension and thyroid. Prehypertensive state was found to be present among all participants. Anxiety noticed in majority of participants. Conclusions: Frequent medical check-ups, recreational activities and health education sessions needs to be implemented in all cashew factories to lessen the morbidity and to up bring the health status of workers.

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Section: Discussionmentioning

confidence: 99%

Physical and mental morbidity pattern among female cashew workers in Kollam district, Kerala

Rebello,

Jose,

Johns

2023

Int J Community Med Public Health

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“…The fat contents in our samples in this study (47.68% and 42.62%) were close to those reported by Lautié et al [17] which was 46.1%. Fat is a major macronutriment in cashew kernel [5][6][7][8][9][10][11][12][13][14][15][16][17][18][19][20][21][22]. These fats, 79% of which are in the form of mono-unsaturated fatty acids, as reported by Rico et al [5], they are involved in the prevention of cardiovascular diseases by eliminating LDL cholesterol (bad cholesterol) [5].…”

Section: Discussionmentioning

confidence: 99%

“…Cashew kernels could be employed in food composition as solution to the current food crisis. Moreover, the kernel of the cashew nut is used in cooking under several forms and in cosmetics [16].…”

Section: Introductionmentioning

confidence: 99%

Consumption of Cashew Kernel-Based Food Products and Its Nutritional Potentialities

Coulibaly

TOHOYESSOU

Mizéhoun-Adissoda

et al. 2022

JOBARI

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Background: Ivory Coast is the first country producer and the third exporter cashew kernel in world. Consumption of cashew kernels remains popular and present in Ivorian eating habits. However, the form, moment, nutritional and microbiological characteristics have not been explored much. Aim of Study: This study aimed to determine the form, moment, nutriment, and microbial content of cashew kernels consumed. Materials and Methods: A survey has been carried out to determine the most widely consumed form and moment of consumption of cashew kernel. The physicochemical, biochemical, and microbiological parameters of roasted cashew kernels were analyzed. Results: The results showed that 74.5% of respondents consumed cashew kernels under roasted form and 87.5% used it as snack. The energy, carbohydrate, fat, moisture, fiber, Iron and Magnesium showed significant difference (P<0.05) between the samples. The microbiological analysis of the roasted cashew kernels samples showed that only mesophilic aerobic germ wers were found with a load of 2.46 ±0.05 (Log CFU/g) and 2.51±0.07 (Log CFU/g) for cashew supermarket (CKS) and cashew kernel local market (CKM) respectively. Conclusion: In sum, from the microbiological point of view, the roasted cashew kernels samples both were acceptable quality.

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“…They are, however, very prominent as ingredients in PBCA. Moreover, the mostly manual post-harvest processing of cashew nuts has a disastrous impact on the health of the workers, who are mostly uneducated women whose voices are rarely heard in mainstream attention [29]. Therefore, to achieve a new cheese alternatives which can truly be considered sustainable, the ingredients for PBDA should be carefully selected in the perspectives of low environmental and social impact as well as local production.…”

Section: Introductionmentioning

confidence: 99%

Hybrid Cheeses—Supplementation of Cheese with Plant-Based Ingredients for a Tasty, Nutritious and Sustainable Food Transition

Genet,

Sedó Molina,

Wätjen

et al. 2023

Fermentation

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With increasing awareness of the impact of food on the climate, consumers are gradually changing their dietary habits towards a more plant-based diet. While acceptable products have been developed in meat analogues and non-fermented dairy products, alternative fermented dairy products such as yogurt and particularly ripened hard and semi-soft cheese products are not yet satisfactory. Since the cheese category has such a broad range of flavors and applications, it has proven complicated to find plant-based sources able to mimic them in terms of texture, meltability, ripening and flavor. Moreover, plant-based dairy alternatives do not provide the same nutritional supply. New technological approaches are needed to make cheese production more sustainable, which should be integrated in the already existing conventional cheese production to ensure a fast and cost-efficient transition. This can be tackled by incorporating plant-based components into the milk matrix, creating so-called “hybrid cheeses”. This review will discuss the challenges of both animal- and plant-based cheese products and highlight how the combination of both matrices can associate the best properties of these two worlds in a hybrid product, reviewing current knowledge and development on the matter. Emphasis will be drawn to the selection and pre-processing of raw materials. Furthermore, the key challenges of removing the off-flavors and creating a desirable cheese flavor through fermentation will be discussed.

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Skin Damage and Aesthetic Disadvantage Observed in Women in the Hand Craft Shelling Chain of Cashew Nuts in a Factory to Bobo-Dioulasso, Burkina Faso

Cited by 7 publications

References 5 publications

Physical and mental morbidity pattern among female cashew workers in Kollam district, Kerala

Physical and mental morbidity pattern among female cashew workers in Kollam district, Kerala

Consumption of Cashew Kernel-Based Food Products and Its Nutritional Potentialities

Hybrid Cheeses—Supplementation of Cheese with Plant-Based Ingredients for a Tasty, Nutritious and Sustainable Food Transition

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