COCOA PROCESSING INDUSTRY IBADAN
COCOA PROCESSING INDUSTRY IBADAN
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Date
1998-07
Authors
OYELEKE, GABRIEL ADEBAYO
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Abstract
All food processing industries including that of cocoa require
hygienic environments to enable them to perform excellently well:
the site, the buildings and all the personnel connected with the
processing of cocoa should therefore be of sound hygiene.
Although it is the practice of many industrialists who own
these industries to ignore the human values of their wotkers (i.e:
psychological and physical needs so as to maximize profits
technically, and financially), yet these industrialist forgot that
these gains could not be realised if the basic problems remained
unsolved.
The existing situations of the sites visited were that
buildings were erected randomly, without proper planning and
orientation. In some cases, workers' facilities were inadequate,
while in others, it was the obstruction of both vehicular and
pedestrian movements.
Open spaces which are part of the comprehensive development
were used as storage for both raw and finished products thereby the
whole place looked more of an eye sore than a normal industrial
process.
One needs to take a visit to most of the industries to see for
himself their deteriorating hygienic conditions: atmospheric
pollution, rodents/insects infestation, poor drainage, etc, the
architect has a great role to play in ensuring that his design is
hygiene-oriented by properly zoning the various activities that
take place within the factory.
Description
THESIS SUBMITTED TO THE POST GRADUATE
SCHOOL AHMADU BELLO UNIVERSITY, ZARIA IN PARTIAL
FULFILMENT OF THE REQUIREMENT FOR THE DEGREE:
MASTER OF SCIENCE IN ARCHITECTURE (M. Sc. ARCH).