Abstract
Introductionexposure to smoke from biomass combustion during economic activities is a major health risk. One of such commercial activities that use biomass fuel is gari (cassava grits) processing. Cassava grits is a staple food produced from grated and fermented cassava. Several studies have depicted exposure to carbon monoxide (CO) and particulate matter (PM2.5) at the household level and fewer studies on small-scale industries such as the aforementioned one.Methodsa cross-sectional study was conducted among 17 cassava grits processors (CGPs) using Lascar CO monitors for 24 hours and micro personal exposure monitoring devices for 72 hours, in the Kintampo South District of Ghana. CGPs were monitored during working hours and off-working hours. Two focus groups were conducted among CGPs and five in-depth interviews among community gatekeepers.ResultsCGPs were exposed to high CO and PM2.5 levels during working hours from 6:00 AM - 5:00 PM and off-working hours from 5:00 PM - 5:59 AM. CGPs, community gatekeepers shared different opinions on health effects of biomass fuel use.Conclusiontraditional cookstoves are used due to the liquefied petroleum gas (LPG) cost, the quantity and the quality of cassava grits from biomass fuel. This activity exposes CGPs to CO and PM2.5 concentrations above the 14 ppm safe levels recommended by the World Health Organisation.
Highlights
3 billion people worldwide, especially, in low and middle-income countries rely on biomass fuel which is accessible as their primary source of energy for small-scale industries and cooking in households [1,2,3]
During cassava grits processing from 6:00 AM - 5:00 PM, cassava grits processors (CGPs) were exposed to carbon monoxide (CO) levels ranging from 2.23 ppm 32.47 ppm
CGPs were exposed to CO levels ranging from 0.03 ppm - 32.48 ppm when they were either asleep or not performing cassava grits processing from 5:00 PM - 5:59 AM
Summary
3 billion people worldwide, especially, in low and middle-income countries rely on biomass fuel which is accessible as their primary source of energy for small-scale industries and cooking in households [1,2,3]. According to the Sustainable Development Goals (SDGs) 3 and 7 [4,5], affordable and clean energy is fundamental to the health and well-being of sustaining an economy but its environment This is likely to be achieved when there is equity, access and quality for all [5]. Emissions of the inefficient combustion of biomass from these small-scale industries and households affect the air quality in the local environment and homes. This subsequently leads to health problems such as chronic obstructive pulmonary disease (COPD) and respiratory infections [6,7]. Cassava grits is a staple food which, contributes significantly to food security in the Bono East region [8] with Ghana among the top six producers of cassava in the world [9]
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