Journal article
Typology, technical efficiency and scale economy of dibiteries in Dakar, Senegal.
- Orou Seko M Ecole Inter-Etats des Sciences et Médecine Vétérinaires (EISMV), Dakar, Senegal.
- Ossebi W Ecole Inter-Etats des Sciences et Médecine Vétérinaires (EISMV), Dakar, Senegal.
- Traoré GS Centre Suisse de Recherches Scientifiques en Côte d'Ivoire (CSRS), Abidjan, Cote d'Ivoire.
- Ndour APN Ecole Inter-Etats des Sciences et Médecine Vétérinaires (EISMV), Dakar, Senegal.
- Saric J Swiss Tropical and Public Health Institute, Basel, Switzerland.
- Fokou G Centre Suisse de Recherches Scientifiques en Côte d'Ivoire (CSRS), Abidjan, Cote d'Ivoire.
- Dao D Centre Suisse de Recherches Scientifiques en Côte d'Ivoire (CSRS), Abidjan, Cote d'Ivoire.
- Bonfoh B Centre Suisse de Recherches Scientifiques en Côte d'Ivoire (CSRS), Abidjan, Cote d'Ivoire.
- 2020-05-12
Published in:
- AAS open research. - 2019
English
BACKGROUND
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.
METHODS
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.
RESULTS
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.
CONCLUSIONS
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.
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.
METHODS
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.
RESULTS
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.
CONCLUSIONS
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.
- Language
-
- English
- Open access status
- gold
- Identifiers
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- DOI 10.12688/aasopenres.12953.2
- PMID 32382700
- Persistent URL
- https://sonar.ch/global/documents/185806
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