Challenges connected with the energy choice and transition in bakeries of Abidjan, Côte d'Ivoire

• Published in: Energy, sustainability and society Vol. 13; no. 1; pp. 7 - 15
• Main Authors: Berte, Salimata, Adou, Djané Dit Fatogoma
• Format: Journal Article
• Language: English
• Published: Berlin/Heidelberg Springer Berlin Heidelberg 01.12.2023; Springer Nature B.V; BMC
• Subjects: Agricultural expansion; Alternative energy; Alternative energy sources; Bakeries; Bakery; Butane; Clean energy; Content analysis; Cooking; Cooking energy; Côte d’Ivoire; Data collection; Deforestation; Economics and Management; Energy; Energy management; Energy Policy; Energy transition; Environment; Environmental protection; Forest degradation; Governance; Logging; Original Article; Political factors; Qualitative analysis; Renewable and Green Energy; Social behavior; Sustainable Development; The Governance of Sustainable Energy Transitions in the Global South; Bakery; Cooking energy; Environment; Governance; Energy transition; Côte d’Ivoire
• ISSN: 2192-0567; 2192-0567
• DOI: 10.1186/s13705-022-00378-w

Background The great dependence on fuelwood due to demographic factors, logging, agricultural expansion and the repercussions of political instability, is presented for Côte d'Ivoire, as a contributor to forest degradation and deforestation. Faced with this situation, the country has been trying for many years, through the promotion of alternative energy sources to firewood, to put in place a policy to protect the environment. However, the findings from the urban bakery industry question the social logic behind the choice of energy used. The bakery industry is considered as one of the main contributors to the erosion of the country's main forest due to its propensity to use firewood for cooking. Despite the recommendation of the Ivorian government to use butane and the promotion of “clean” energies, firewood is still the most used energy source in Abidjan. Against this background, the social determinants of the continued use of firewood in those bakeries should be critically assessed. Methods The study relied on a qualitative approach using semi-structured interviews and direct observation for data collection. Interviews were conducted with state and non-state actors selected using a "snowball" sampling method. Data collected were subject to thematic content analysis. Results The energy transition in the bakery sub-sector in Abidjan is hampered by the plurality of actors and the lack of clarity in energy management. It has led to a higher consumption of firewood and other sources of energy in the production of bread. Conclusion Three elements shape the adoption of clean energies in bakeries in Abidjan. These are the politics of the government, its bilateral and multilateral partners, the immediate social pressure linked to wood resources and the availability of infrastructure.