Evaluation of Utility Management Practice in Road Construction Projects of Mekelle City
Mearg Ngusse Sahle,
Ashenafi Aregawi
Issue:
Volume 6, Issue 4, August 2021
Pages:
47-71
Received:
19 July 2021
Accepted:
28 July 2021
Published:
5 August 2021
Abstract: Poor installation, relocation, maintenance, and management of utilities in a road right-of-way causes; (a) project delays to ongoing road construction projects, (b) repetitive damage and service loss to utilities, and (c) frequent pavement cuts to roads after project completion. This research aimed to evaluate the telecommunication, electric power and water supply utilities management practice in Mekelle city, during the life cycle of road projects, with a special emphasis to the construction phase. The evaluation was made by using 14 project success criteria parameters to measure the performance of stakeholders according to the Ethiopian standards, and benchmarking the current practice with European & U.S.A best practices. Quantitative descriptive-survey approach followed by qualitative-case studies were used for the research. The quantitative data has been gathered using three different sets of questionnaires. Part I contained questions designed to study the pre-construction, and post-construction utility management practices. The respondents were road administrator, utility operators and urban planners. Part II and III of the questionnaire surveyed road designers and contractors for issues of utility management during road design and construction phases respectively. In order to confirm the responses from the questionnaire surveys, observations on 12 ongoing & 6 recently competed road projects, and desk study survey of 5 ongoing road projects were made. Then the root causes of utility management problems were identified using qualitative case studies on the capacity and limitations of individual stakeholders. Based on the data analysis it is concluded that, the current practice of utility management during a road project life cycle is very poor both according to the Ethiopian standards, and in comparison to the European and U.S.A. best practices. 98% of the ongoing road construction projects suffer impacts due to delay in relocating utilities; 43% of the contractors suffered frequent costs of utility damages; and 95% of the recently completed roads suffer from inadequacy of ROW, road-utility conflicts, and non-uniform utility installation practice. The root causes to the utility management problems are (1) inadequate or nonexistent standard guidelines, (2) lack of technology and knowledge for utility management, (3) absence of integrated infrastructure planning and development, and (4) absence of asset management program among the infrastructure planners and operators in Mekelle city.
Abstract: Poor installation, relocation, maintenance, and management of utilities in a road right-of-way causes; (a) project delays to ongoing road construction projects, (b) repetitive damage and service loss to utilities, and (c) frequent pavement cuts to roads after project completion. This research aimed to evaluate the telecommunication, electric power ...
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Review on Traditional Processing of Fermented Datta (Qotchqotcha) in Ethiopia
Issue:
Volume 6, Issue 4, August 2021
Pages:
72-75
Received:
23 June 2021
Accepted:
4 August 2021
Published:
18 August 2021
Abstract: The aim of this review paper was to reviewed the traditional fermented datta (qotqotcha) in Ethiopia. Datta is one of the among traditional food found in Ethiopia. It consumed with other items due to enhance the desirable aromas and flavors. The Spiced chili paste (Datta) is a traditional food in the southern part of Ethiopia, consumed mainly with raw meat and known to improve appetite. The ingredient of datta is green pepper, fresh sweet basil, garlic, ginger, seeds of rue. The main ingredient of datta is small chili pepper at it is green stage. Fermented foods and beverages, whether of plant or animal origin, play an important role in the diet of people in many parts of the world. Fermented foods not only provide important sources of nutrients but have also great potential in maintaining health and preventing diseases. Lactic acid bacteria and yeasts are the major group of microorganisms associated with traditional fermented foods. The mixing of vegetable-spice can be result of microbial fermentation. Fermentation is biological process, which has the potential to improve the nutrient availability in foods, and the breakdown of some sugars and starches makes for easy digestibility of fermented foods and increase in the availability of vitamins and minerals.
Abstract: The aim of this review paper was to reviewed the traditional fermented datta (qotqotcha) in Ethiopia. Datta is one of the among traditional food found in Ethiopia. It consumed with other items due to enhance the desirable aromas and flavors. The Spiced chili paste (Datta) is a traditional food in the southern part of Ethiopia, consumed mainly with ...
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