Date Published: December 12, 2019
Publisher: F1000 Research Limited
Author(s): Malik Orou Seko, Walter Ossebi, Gnamien Sylvain Traoré, Andrée Prisca Ndjoug Ndour, Jasmina Saric, Gilbert Fokou, Daouda Dao, Bassirou Bonfoh.
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.
In Senegal, livestock management occupies nearly two-thirds of the country’s agricultural households and constitutes, together with agriculture, the main activity of the rural populations and the main supplier of food and income. The livestock subsector has experienced a real dynamism in recent years, with sustained performances, particularly in the production of meat and milk (
Sénégal, 2018). According to the Ministry of Livestock and Animal Products, almost all meat supply in Senegal in 2015 derives from poultry (36%) and ruminants (i.e. 35% cattle, 14% sheep and 9% goat); representing the protein sources in 21% of all evening meals in urban areas, only surpassed by fish, which accounts for 75% of all animal protein on the dinner plate (
et al., 2001;
Sénégal, 2017). Mutton in particular is the preferred choice in collective catering and religious receptions such as the ‘
Magal of Touba’ because of its nutritional value and its socioeconomic and cultural importance. This species is bred for the self-consumption as well as to supply for Muslim festivities.
On the basis of the inclusion criteria, 165
dibiteries were surveyed in the Dakar region; 50 in Dakar, 50 in Pikine, 50 in Guediawaye and 15 in Rufisque. After removal of those
dibiteries that did not comply with the conditions of the DEA method, the initial sample was reduced to 152
With average efficiency scores less than 1,
dibiteries are inefficient technically and in terms of scale. In general, the global technical inefficiency of around 26% observed, seemed more related to scale inefficiency than to pure technical inefficiency. This situation is due to the fact that the majority of these
dibiteries are in situation of increasing returns to scale by using more production inputs (resources for braised meat production) for a low level of production (braised meat sold). Thus, these dibiteries that are operating scale inefficiently are doing so because of the not adapted size of their operations rather than because of they use technically inefficient production mixes. Only 20% evolve and operate in a situation of constant returns to scale. However, by following best practices,
dibiteries can make gains by reducing the consumption of their input factors, while producing the same quantity of outputs. These gains could be used for training good hygiene practices on handwashing, cleaning and disinfecting grilling tools, optimizing work space and training staff.