SIVIM TROPIC (Soci\u00e9t\u00e9 Ivoirienne de l’industrie du manioc et des produits tropicaux) is located in the city of Toumodi, center of C\u00f4te d’Ivoire since 2010. She is actively working on the transformation of cassava tubers into flour, starch and (soon) atti\u00e9k\u00e9.<\/p>\n
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Cassava is one of the main food crops in C\u00f4te d’Ivoire. National production already in 2018 amounted to about 5 million t per year and its consumption is still second only to yam and ahead of rice. Cassava has grown significantly over the past decade with production increasing at an average annual rate of 8.5% between 2005 and 2015. However, the value chain can experience crises, as in 2016 when an 11% drop in production due to drought led to a severe shortage of cassava in the main markets in Abidjan. More and more countries neighbouring C\u00f4te d’Ivoire are consuming large quantities of products derived from the processing of cassava (atti\u00e9k\u00e9, “placali”)<\/p>\n
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With a capacity of approximately 10 tons per day, the production system of SIVIM TROPIC generates significant quantities of solid (peelings) and liquid (mainly starch water) residues. The management of these residues was the subject of a working session with EXPADD (Experts d’Afrique pour le D\u00e9veloppement Durable); EXPADD will accompany SIVIM TROPIC in its reflection on the sustainable management of its waste.<\/p>\n
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In addition to being aware of the challenges of sustainable waste management, SIVIM TROPIC has deliberately chosen to hire women (see photo above) to peel cassava tubers instead of mechanizing this activity!<\/p>\n
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We must encourage Mr. BAMBA K., manager of SIVIM TROPIC, who clearly positions himself, by his actions both social and in favor of environmental protection, at the heart of Corporate Social Responsibility (CSR).<\/p>\n
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Dr Christophe GBOSSOU<\/p>\n
EXPADD coordinator<\/p>\n