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.