1.

EXCUTIVE SUMMARY

1.1. Location

Zekiy Seid Mohammed Edible Iodized Salt processing plant are located in Amhara National
Regional State Oromo Zone Kemissie Town Administration. Kemissie Town is located about
325 Kilometer North Este of Addis Ababa on the Main Road from Addis Ababa to Mekele.
While selecting location for such processing factory; availability of raw material, adequate
storage and operation space, water and power supply, market outlet for finished products and
availability of labor are among the major factors to be considered. The town is the host of other
labor-intensive agricultural investment due to its preferable attribute and proximity to the
Kemissie and Kombolcha town.

1.2. Ownership

Zekiy Seid Mohammed is the owner of the edible iodized salt processing factory. He is talented
in different business sector and he has wide experience in the area of business. The entrepreneur
has a dream to engage in production of excellent grade processed edible iodized salt. He is
resolute to be frontrunner in introducing new technology.

1.3. The consultant

Abdu Environmental Impact Assessment and Project consultancy is a private company registered
under Ethiopian law. It gives consultancy service on matters pertaining to environment. This
organization is established by experts with different back ground but sharing a common vision –
green growth.

Zekiy Seid Mohammed Edible Iodized Salt processing commissioned Abdu Environmental
Impact Assessment and Project consultancy to make its production process socially and
environmentally responsible. This document is, therefore to help the project act responsibility in
all matters regarding the environment.

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1.4. Main Project Features
The objective of Zekiy Seid Mohammed Edible Iodized Salt processing plant is to produce
quality processed edible iodized salt, to local consumers and exporters. By taking advantage of
the existing conductive opportunities for processing sector in the country. Zekiy Seid
Mohammed Edible Iodized Salt processing plant has targeted a goal to be one of the successful
processed edible iodized salt. When fully operational the factory will employs 120 Ethiopians.

Project activities
The project activities include;
 Drawing, design and engineering

 Acquisition of pertinent approvals from relevant government agencies

 Site preparation activities

 Installation of the small scale private power plant

 Possible decommissioning of the project

 Commissioning of the facility

1.5. IMPLIMENTATION PHASE

The product covered by the provision of this specification shall be manufactured from good
quality ingredients, free from foreign materials, substances hazardous to health, excessive
moisture, and must comply with all relevant national food laws and standards where applicable.

 The Iodized Salt must conform to Codex STAN 150-1985.

 The Iodized Salt may comprise of natural secondary products, which are present in varying
amounts depending on the origin and the methods of production of the salt, which are
composed of mainly calcium, potassium, magnesium and sodium sulphates, carbonates,
bromides, and of calcium, potassium, magnesium chloride as well.
 Natural contaminants may also be present in amounts varying with the origin and the
method of production of the salt.

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1.6. BENEFITS OF THE PROJECT

1.6.1. Socio-economic benefits:

The direct investment in this proposal will see the overall revenue of the country increase
through payment of income tax, Pay-As-You-Earn, (PAYE), VAT, and Import Tax.

1.6.2. Potential Direct Benefits

 Direct capital investment

 Create employment opportunity
 Encourage and create market for raw salt producers in Afar region
 Train technical manpower and help in enriching Ethiopia with trained and skilled
manpower
 Enhance government revenue through tax
 Support other service and production industries like the Transport, Insurance, Bank,
Retailers, Packaging industries etc.
 Technology transfer
 Stimulation of local economy
 Other indirect benefits include promotion of the country’s image

1.6.3. Potential Indirect Benefits

 More competitive conditions that could lower costs of consumer goods;
 Expansion of trade and industrial activity in the kemissie town administration , Amhara
region and Oromo zone
 Inducement of additional investments;

1.7. PROJECT ALTERNATEVES

1.7.1. RAW MATERIAL SUPPLY

The company will strive to have raw salt and different ingredients supply from nearby Afar
region Afdera and thus the edible iodized salt factory can cut off pollution associated with raw
material transportation.

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 1.7.2. RAW MATERIAL SUPPLY POLICY
The company will have a purchase policy that will give priority to those suppliers having
positive lord, with the environment, in their production system. Encourage environmentally
sensitive production system and contribute in reduction pollution load of the environment.

1.7.3. ENVIRONMENTAL IMPACT AND MITIGATION MEASURES

The environmental impacts of the edible iodized salt processing factory together with the
corresponding mitigation measures that would be implemented to minimize and when possible to
avoid the impacts are shown in the environmental impact and mitigation section.

1.7.4. CONCLUSION
The edible iodized salt factory is planning and willing to respect and comply with the social,
cultural and environmental laws and conditions of the Kemissie town and vicinity of the edible
iodized salt factory. As in most small scale food processing industries the impact of edible
iodized salt factory is expected to be low and on the other hand the positive contributions are
significant.

Despite this, it is believed that a systematic internal environmental management plan and
implementation has to be in place to ensure that undesirables are kept to the minimum. To this
end, we recommended the company to abide by those applicable legal instruments mentioned,
implement the recommended mitigation measures, allocate adequate budget, respect reporting
requirements, assign the right human resource and focus on the major issues solid and liquid
waste management, workers safely and health.

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2. INTRODUCTION

This EIA study report outlines the results of the EIA study process for the proposed small scale
private edible iodized salt processing plant at kemissie town administration area. The assessment
findings are presented in terms of the environment and socio-economic considerations and
observations recorded during site visits and report preparation. Prior to the EIA study, we
prepared and submitted terms of reference which were approved by expertise for the purposes of
undertaking full EIA process.

2.1. OBJECTIVE OF THE PROJECT

The objective of this study is to identify (foresee) possible (potential) social, environmental and
economic impacts of this edible iodized salt processing factory and workout mitigation measure
that can nullify or minimized impacts to an acceptable level based on EIA principles and
guidelines. Thus, this process serves to bring about administrative transparency and
accountability, community participation and sustainable development.

2.2. STUDY METHODOLOGY

The methodologies followed by the consultant to undertake the study are:-
Phase I
Desktop review of relevant documents and developing target specific data collection tools, target
specific checklists and identifications of stakeholders.
Phase II
Site visits, primary data collections through observation, consultation with stakeholders and
community members.
Phase III
Data analysis, validations, report writing and completion

2.3. PREFACE

This study document incorporates the executive summary, approach to the study, assumptions/
gaps in knowledge, legal and policy implications, baseline information about the confectionary
and the environment, environmental impact and mitigation and the required annex.

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2.4. POLICY, LEGAL AND ADMINISTRATION FRAMEWORK
The overall goal of the environmental policy of Ethiopia is to enhance the living condition of the
people of Ethiopia by promoting sustainable development through sound environmental
management. This implies that the need of the present generation should be fulfilled without
compromising the ability of the future generation to meet their needs. It also emphasizes that
there should be a compromise between short term economic growth and long term environmental
protection. Development activities as much as possible should minimize degradation and
pollution of the environment because rehabilitating a degraded environment is very expensive.

Environmental policy of Ethiopia recommended:

 ‘To adhere to the precautionary principle of minimizing and where possible preventing
discharge of substances that could be harmful and likely to be hazardous’
 ‘To establish a system for monitoring compliance with land, air and water pollution control
standards and regulations.
 ‘To maintain regular environmental audits to ensure the adoption of environmentally sound
practices in all public and private development activities including industrial operations.
 ‘To enforce the exhaustive labeling and detailing of the contents usage and expiry date of
foods’
To respect this policy and realize its goals (i.e. promoting sustainable development through
sound environmental management) detailed environmental management plan of the food
complex factory has been developed based on the anticipated impacts and the mentioned policy
concept i.e.
Considering impacts both on human and natural environment
Recognizing the importance and necessity of consulting the local people
Compromise between short term economic growth and long term environmental impact
Recognizing the legal obligation and responsibilities which are vested on the food
complex factory proponent.

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2.5. SECTORAL LEGAL REQUIREMENTS

2.5.1. LABOUR PROCLAMATION 42/93

This proclamation obliges an employer to take the necessary measures to adequately safeguard
the health and safety of the workers. It also requires employers ensure workers safety and job
security.
This proclamation stipulates:
Freedom of associated and collective bargaining: the right of all workers to form and join
trade unions and bargain collectively and recognized of this bargain. Workers representative
shall not be subject of discrimination and shall have access to all work places necessary to enable
them to carry out their representative roles.
Equality of treatment: workers shall have access to jobs and trainings on equal terms
irrespective of gender, age, ethnic origin, color, marital status, sexual orientation political
opinion, religion and social origins. Physical harassment or physiological oppression particularly
of women workers must not be tolerated.
Living wages: wages and benefits paid for standard working week shall meet at least legal or
industry minimum standard and always be sufficient to meet basic needs of workers and their
families and to provide some discretionary income. Pay should be in cash, direct to the workers,
promptly and in full. Information to wages shall be available to the workers in an understandable
and detailed form.

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3. DESCRIPTION OF THE PROJECT

3.1. NATURE OF THE PROJECT

Zekiy Seid Mohammed Edible Iodized Salt processing factory is to be established food the
factory in Kemissie town administration Oromo Zone ANRS. It will operate in industry zone that
assigned by the government.

The building
All food processing businesses should have a hygienically designed and easily cleaned building
to prevent contamination of products. Buildings in rural areas may cost more to construct
because of higher transport costs for building materials, but rents in rural areas are usually lower
than urban centers. The investment in construction or the amount of rent paid should be
appropriate to the size and expected profitability of the business.
Roofs and ceilings

Overhanging roofs keep a building cooler, which is especially important when processing
involves heat. Fibre-cement tiles provide greater insulation than galvanised iron sheets against
heat from the sun. Roof vents allow heat and steam to escape and create a flow of fresh air
through the processing room. The vents must be screened with mesh to keep insects and birds
out of the room. If heat is a serious problem (e.g. jam boiling), electric fans or extractors can be
used if they are affordable.

A panelled ceiling should be fitted in processing and storage rooms, rather than exposed roof
beams, which allow dust to accumulate and fall off in lumps and contaminate products.

Beams are also paths for rodents and birds, creating contamination risks from hairs, feathers or
excreta. It is important to ensure that there are no holes in the panelling or in the roof and no
gaps where the roof joins the walls, which would allow birds, rodents and insects to enter.

Walls, windows and doors

All internal walls should be plastered or rendered with concrete. The surface finish should have
no cracks or ledges, which could harbor dirt or insects. The lower parts of the walls are most

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likely to get dirty from washing equipment, product splashing etc. They should either be tiled, or
painted with waterproof white gloss paint to at least one and a half meters above the floor.
Higher parts of walls and the ceiling can be painted with good quality white emulsion paint1.

Natural daylight is preferable to and cheaper than, electric lighting in processing rooms. The
number and size of windows depends on the amount of money that a processor wishes to invest
and the security risk in a particular area (windows are more expensive than walls, especially
when security bars or grilles are needed). Storerooms do not need to have windows. An open
window let in fresh air, but this also provides easy access for flying insects.

All windows should therefore be screened with mosquito mesh. Windowsills should be made to
slope to prevent dust accumulating and to prevent operators leaving cleaning cloths or other
items lying there, which can attract insects.

Storeroom doors should not have gaps beneath them and should be kept closed to prevent insects
and rodents from getting in and destroying stocks of product, ingredients or packaging materials.
Processing room doors should be kept closed unless they are fitted with thin metal chains, or
strips of plastic or cloth hung from door lintels. These keep out insects and birds, but allow easy
access for staff. Alternatively, mesh door screens can be fitted.

Floors

Floors in processing rooms and storerooms should be made of good quality concrete, smooth
finished and without holes or cracks. Over time, spillages of acidic salt products react with
concrete and erode it. Paints can protect floors, but vinyl-based floor paints are expensive. Red
wax household floor polishes should not be used because they wear away easily and could
contaminate products or spoil the appearance of packages. The best way to protect floors is to
clean up spillages as they occur and make sure that the floor is thoroughly washed after each
day’s production.

Dirt can collect in corners where the floor and the walls join. To prevent this, the floor should be
curved up to meet the wall. The floor should also slope to a drainage channel. Proper drainage
prevents pools of stagnant water forming, which would allow insects to breed. The drainage

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channel should be fitted with metal gratings that are easily removed so that the drain can be
cleaned. Rodents and crawling insects can also get into the building through the drain and a wire
mesh cover should be fitted over the drain opening. This too should be easily removed for
cleaning.

3.2. SOURCES, TYPES, CHARACTERSTICS AND VOLUME OF RAW MATERIALS

The raw material required would be raw salt and ingredients, which are directly procured from
the producer and importer. Other inputs age generally available locally in general stores. As the
iodized salt are highly perishable in nature, raw material stock only for 7 days is considered for
assessment of working capital.

The essential raw materials in this edible salt The Iodized Salt may comprise of natural
secondary products, which are present in varying amounts depending on the origin and the
methods of production of the salt, which are composed of mainly calcium, potassium,
magnesium and sodium sulphates, carbonates, bromides, and of calcium, potassium, magnesium
chloride as well.

3.3. TIME SCHEDULE FOR PHASING OF DEVELOPMENT AND TECHNOLOGICAL

PROCESS

The edible iodized salt processing factory is supposed to start in early 2021..

3.3.1. OPTIMIZATION
Incoming raw salt is weighed, sampled and analyzed, passed through a preliminary test and
optimized for right combination of ingredients.

3.3.2. PRODUCTION PROCESS

Plant and machinery

Selection of plant and machinery is the most important decision for setting up a food processing
unit. All machinery and equipments used in the processing line should have proper efficiency.
The matching the capacities of different machines and equipments in a processing line require an
expert guidance. Therefore, a suitable consultant/ food technologist should be appointed to set up
a edible iodized salt processing plant. All the plant and machinery should be erected in such a
way that the material flow is unidirectional to avoid cross contaminations. The machinery should

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not occupy more than 1/3rd of the total floor area for smooth operation of labor. Various plant
and machinery proposed for this model are discussed in this section.
4.1 Production Process
The production of iodine salt mainly involves the physical mixing of various components in a long-scale
batch mixer. Sodium iodate and potassium iodide are the major ingredients to be mixed in certain
proportions.

The characteristics of the various components have an influence on product uniformity. The order in
which mixing occurs may have influence on the stability of the product. Rigid specifications for purity,
granulation and moisture content of the components, must be adhered to if a uniform, stable and reliable
is to be obtained.

Variations in ingredient purity can later the proper balance of sodium bicarbonate (baking soda.
Granulation is very critical, not only in terms of stability and uniformity of distribution of particles during
blending, but also in the appearance of baked products. The proper kind and speed of blending are
essential to attain and maintain proper distribution of particles. The iodine salt is usually packaged in air-
tight metal or fiber cans.

Alternative technology

Proportioning the ingredients, mixing and granulating the mixed components can be automated; but this
will be capital intensive.

3.4. ASPECTS OF HYGIEN

Cleanliness is an absolute precondition in food processing industries. Regular cleaning of
installations, equipment and surroundings is essential to ensure microbiological safety and an
appropriate shelf life of the products made. ‘Clean in place’ (CIP) system will be applied for
cleaning the extrusion press.

3.5. FLUSHING OF RESIDUAL DOUGH

The CIP system will have a pump capacity of 50 m3 /hours, which conveys the water at high
velocity through the 3- inch piping and through the installation. In the first cleaning stage, the
water is pumped through the system in the direction of material flow in order to flush out any
remaining large dough pieces. These residues are retained by a strainer so that they will not
burden the washing water.

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4. ASSESSMENT OF ENVIRONMENTAL IMPACT AND MITIGATION

The section describes the potential environmental impacts identified. The environmental impact
that could arise in the course of implementing this project assessment.

4.1. IMPACTS ON AIR ENVIRONMENT

Experience, literatures and overlay from similar factories demonstrate that air pollution from
plant originates mainly from movement of tracks, loading and unloading.

The dust can easily be contained as long as the system works properly. Water has to be
sprinkled and upgrading the status of the road (with city municipality) as well limiting
cars speed can help in controlling the problem.

4.2. ODOR IMPACT AND MITIGATION

Professional judgment can tell that water pollution from plant originates mainly from leakages,
for example from pipe work and effluent from cleaning may result in the release of suspended
solids that may lead to bad odor. Poor housekeeping, long retention of wash and unattended
drains are main causes of bad odor.

They have to have sock away pit by the side of the production area

4.3. FIRE IMPACT AND MITIGATION

Most of the materials in the food complex factory are organic compounds and hence are
flammable. It also uses high temperature for processing the food complex. So, fire accident is a
possibility. This may cause respiratory hazard to staff and people livening around.

The following measures should be taken to firstly reduce such a risk minimum and to initiate
immediate fire-fighting response measures in the case of fire outbreak:

 Fire extinguishers should be provided and stored in appropriate locations within the
building after obtaining relevant advice from fire services.
 The architecture of the building should ensure speedy evacuation in the eventuality of
fire.

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  The full storage of the water reservoir including the additional firefighting reserve
should provide an immediately available water volume for the purpose of fire fighting
 Procedures to follow in emergency cases such as fire-outbreak should be displayed
along corridors and in public ways to ensure safe and speedy evacuation of personnel
and guests.
 Fire-fighting equipment should be sufficient quantity in appropriate locations in service
areas such as canteen, stores, production area etc.

4.4. USE OF CAUSTIC SODA AS CLEANING AGENT (IMPACT AND MITIGATION)

Sodium hydroxide is frequently used as a cleaning agent where it is often called ‘caustic’. It is
added to water, heated, and then used to clean process equipment, storage tanks, etc. It can
dissolve grease, oils etc based

4.5. MITIGATION FOR WATER LOSS

Water use should be minimized for the prevention or reduction of emission and be
commensurate with the prudent use of water as a natural resource.

Minimize wastage of water

 Install water-saving devices in the appropriate places (flow regulators, water flow
sensors, self-closing taps, low-flush toilets, etc.)
 Avoid cleaning taps open unnecessarily
 Avoid cleaning with high pressure hoses
 Eliminate leaks
 Regularly maintain plumping fixtures an piping in order to avoid losses
 Replace defective seals and repair damage to water pipes

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4.6. HEALTH AND SAFETY IMPACT AND MITIGATION

Occupational health and safety is an important factor to be considered in such project

development. The following facilities need to be easy rich.

 All the workers should be equipped with appropriate protective equipment such as
shoes, gloves, jackets and helmets to hasten safety standard.
 A first-Aid kit should be made available within easy reach and access to enable prompt
first-aid application in case of any accident
 Changing rooms should be provided on the premises to provide breaks to the personnel.

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5. NATURE OF PUBLIC PARTICIPATION

At time of public consultation issues that have been raised as positive contribution of this food
complex factory were summarized here under:

 It will create job opportunities

 The food complex factory foster growth of Kemissie Town
 Extends commercial node of the Kemissie
 Create market for wheat producer farmers
 Promote image of the Town
 People will benefit from the product

Points raised as negative impacts and /or concerns are:

 Fair job opportunity for local inhabitants

 Implementation delay

Points raised as solutions to the negative impacts were:

 When it comes to implement the project has work the kebele Administration
 The project will start production in 2021G.C

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