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ISSN 1810-0775

Selling street and Diversification booklet number 18

Selling street and snack foods

Peter Fellows and Martin Hilmi

Rural Infrastructure and Agro-Industries Division and Agriculture Organization of the United Nations Rome 2011 The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations (FAO) concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. The mention of specific companies or products of manufacturers, whether or not these have been patented, does not imply that these have been endorsed or recommended by FAO in preference to others of a similar nature that are not mentioned.

The views expressed in this information product are those of the author(s) and do not necessarily reflect the views of FAO.

ISBN 978-92-5-107071-0

All rights reserved. FAO encourages reproduction and dissemination of material in this information product. Non-commercial uses will be authorized free of charge, upon request. Reproduction for resale or other commercial purposes, including educational purposes, may incur fees. Applications for permission to reproduce or disseminate FAO copyright materials, and all queries concerning rights and licences, should be addressed by e-mail to [email protected] or to the Chief, Publishing Policy and Support Branch, Office of Knowledge Exchange, Research and Extension, FAO, Viale delle Terme di Caracalla, 00153 Rome, Italy.

© FAO 2012 ■Preface v

■Acknowledgements vii

■Introduction 1 ■ Snack and street foods: traditional knowledge 5 ■ Market potential 7 ■ Opportunities for improved livelihoods 9 ■ Purpose of the booklet 9

■Benefits of a street and snack food enterprise 11 ■ Street and snack foods at household level 11

■ Adding value 13 of contents Table ■ Gender development 13 ■ Financial rewards 15

■Feasibility of the enterprise 17 ■ Market research 18 ■ Estimating processing and preparation activities 19 ■ Marketing cost estimates 21 ■ Credit 23 ■ Legal aspects 23 ■ Costs and profits 24 ■ Evaluation of the activity 25

■The livelihood activity 27 ■ Popular street and snack foods 27 ■ Essential elements of processing for street and snack foods 42 ■Strategies for marketing 47 ■ Market appraisal 47 ■ Location: stationary and mobile vending 48 ■ Products: deciding what to sell 49 ■ Products: safety, hygiene and quality 50 ■ Packaging 53 ■ Display 57 ■ Organization 60

■Support services to promote street and snack foods 63 ■ Access to support services 63 ■ Knowledge, know-how and technical information 63 ■ Technical training 64 ■ Access to technology 65 ■ Business skills training 66 ■ Financial services 67 ■ Institutional role 68 ■ Organizational options 71 ■ Role of the advisor 72

■Challenges 73 ■ Regulatory 73 ■ Processing: investment and technology 75 ■ Repair and maintenance 76 ■ Infrastructure 76 ■ Continuity of supply: seasonal processing 77 ■ Access to financial services 78 ■ Gender 78

■Selected further reading 79

■Sources of further information and support 89

Table of contents Preface

The purpose of the FAO Diversification booklets is to raise awareness and provide decision support information about opportunities at farm and local community level to increase the incomes of small-scale farmers.

Each booklet focuses on a farm or non-farm enterprise that can be integrated into small farms to increase incomes and enhance livelihoods. The enterprises profiled in the FAO Diversification booklets are suitable for smallholder farmers in terms of resource requirements, additional costs, exposure to risk and complexity. The products or services generated by the enterprises are suitable for meeting demand on a growing, or already strong, local market and are not dependent on an export market. However in this booklet for snack foods import and export markets will need to be considered seeing the globalized market for such products.

The main target audience for these booklets are people and organizations that provide advisory, business and technical support services to resource- poor small-scale farmers and local communities in low- and middle-income countries. It is hoped that enough information is given to help these support service providers to consider new income-generating opportunities and how of the publication Title these might enable small-scale farmers to take action. What are the potential benefits? What are farmer requirements and constraints? What are critical ‘success factors’?

The FAO Diversification booklets are also targeted to policy-makers and programme managers in government and non-governmental organizations. What actions might policy-makers take to create enabling environments for small-scale farmers to diversify into new income-generating activities?

The FAO Diversification booklets are not intended to be technical ‘how to do it’ guidelines. Readers will need to seek more information or technical support, so as to provide farmer advisory and support activities relating to the introduction of new income-generating activities. To assist in this

v respect, each booklet identifies additional sources of information, technical support and website addresses.

A CD has been prepared with a full series of FAO Diversification booklets and FAO technical guides, together with complementary guides on market research, financing, business planning, etc. Copies of the CD are available on request from FAO. FAO Diversification booklets can also be downloaded from the FAO Internet site.

If you find this booklet of value, we would like to hear from you.Tell your colleagues and friends about it. FAO would welcome suggestions about possible changes for enhancing our next edition or regarding relevant topics for other booklets. By sharing your views and ideas with us we can provide better services to you.

vi Acknowledgements

Gratitude is owed to Doyle Baker, Senior Technical Officer, Rural Infrastructure and Agro-Industries Division, (AGS), FAO, who provided for a detailed technical review on the final draft version of this booklet. Special thanks go to Stepanka Gallatova, Agro-Industry Officer, (AGS), Danilo Mejia, Agro-Industry Officer, (AGS), Josef Mpagalile, Agro-Industry Officer, (AGS), and Divine Njie, Senior Officer, (AGS) for their reviews, inputs and advice on previous drafts of this booklet.

Acknowledgements for the series Gratitude is owed to Doyle Baker, Senior Technical Officer, Rural Infrastructure and Agro-Industries Division (AGS), FAO, for his vision, encouragement and constant support in the development of the FAO Diversification booklet series.Martin Hilmi managed the development, production and post-production of the series and provided technical support and inputs. Michael Breece undertook the design and layout of the booklets and desktop publishing. Selling street and snack foods

vii n oh ra ad ua settings. rural and urban both in and are widely fordistributed and available diets, consumer allow in variation thus farm and of production seasonality the follow mostly knowledge, traditional on based source nutritional a provide of years. Such foods are inexpensive, and have been on sale for thousands world the of corner every nearly in Street and snack foods can be found low-income residents, Massachusetts InstituteofTechnology, Boston Source: Adapted from Chung,C.,Ritoper, S.&Takemoto, S.2010.Bangkokandaccesstofoodfor for theirfamilies. benefit inthatwomenhaveaccesstoincomeaswellregular accesstofood owned andoperatedbywomen. This gender-basedemploymentcreatesadual enterprises, 82percent,employfewerthenfourpeople and interestinglyare themay have.InBangkokmostof they jobs other to vendors inaddition food becomes trueespeciallyineconomicrecessionswhere people becomestreet opportunities forlowandmiddle-incomepeople,especially forwomen. This wasscarce. that streetfoodsprovideeconomicThe surveyalsoshowed with alargenumberofvendors at their doorsteps andwas convenient as time for that streetfoodwasmoreeconomicalthenhomecooking,readilyavailable ready-to-eat foodfromstreetvendors. The householdsinterviewedexplained percent ofhouseholdscookedonlyonceadayandboughtonetotwomeals In asurveyconductedinpoorerhouseholdsBangkokitwasobservedthat67 CASE STUDY 1 , The importanceofstreetfoodsforthepoorin Introduction provide (seeCaseStudy1). vendors street that food on depend and poor cannot afford are food from retail stores who people Many for foods. snack and ground street of vendors selling excellent an provides intermittent, or constant it be traffic’, ‘people with location Any scale, coverage. intensive smallest with but the distribution at food activities provide They 1

Selling street and snack foods The definition of street Snack foods have a tendency foods provided by the Food and to have a lower nutritional Agriculture Organization (FAO)1 is: value then and are ‘Street foods are ready-to-eat foods commonly viewed by many in and beverages prepared and/or sold this way. However come by vendors and hawkers especially in a variety of types, ranging from in streets and other similar public raw to cooked foods, and some for places’. This definition emphasises example and nuts, provide the retail location ‘on the street’, significant amounts of protein and with foods sold from pushcarts, . Those snack foods prepared bicycles, baskets or balance poles, from fruits and also or from stalls that do not have four provide important and permanent walls. This distinguishes minerals. Beverages can also be street food vendors from more considered an integral part of street formal food service operations, and snack foods, but are dealt more such as cafés, ‘takeaways’, ‘chop- in detail in the FAO Diversification bars’ and . Another booklet No. 21 definition highlights the diversity and beverages for improved of street food production: ‘Street livelihoods. foods are minimally processed to Street food enterprises are highly processed foods that are commonly family or one-person sold on streets and other public businesses and the majority work places, consumed on the spot and/or without licensing, i.e. in the informal ready to take home or delivered to sector (see Case Study 2). Vendors the work place, including catering can be mobile vendors, for example activities that can serve celebrations on foot and bicycles, semi-mobile, such as weddings’. for example using push carts, or Snack foods are commonly stationary vendors that sell from foods that are eaten between main a stall. In and it is or in the words of Webster’s estimated that about one million definition provided in the year 1757: people are directly involved in street ‘a light eaten between regular foods and in India over three million. meals’. The contribution of street and snack foods to the economies of countries 1This definition of street foods was agreed by an FAO Regional Workshop on Street Foods in Asia, is considerable, but is vastly held in Jogjakarta, in 1986. underestimated and neglected.

2 FIGURE 1 Street foods being prepared in Thailand (Photo by O. Argenti)

CASE STUDY 2 Street food enterprises and business in Accra, Selling street and snack foods As the Ghanaian economy started to take off more and more people began to work away from home. This led to the rise of street and snack food enterprises preparing cooked food and snacks in Accra. Accra has a resident population of about 3.5 million people and an additional 1.5 million during the daytime. In this regard the street food sector has grown rapidly and is intensive in its distribution coverage. Street food vendors can be found near offices, factories, schools, markets, construction sites, beaches, lorry and bus stations, commercial centres and along almost every street in Accra. Setting up a street food enterprise needs little investment and requires no special training other than the domestic experience in preparing food. It is estimated that the sector employs over 60 000 people and has an annual of US$100 million, with annual profits in the order of US$24 million. Most often the enterprises involve the entire family in the preparation and cooking as well as in the procurement of ingredients.

Source: Adapted from Tomlins, K. & Johnson, P. 2010. for thought- Ghana, Practical Action

3 Street and snack foods also have a functions of ensuring that farm large impact on agricultural production produce reaches urban markets, and marketing as well as on agrifood either in raw or part-processed processing business operations. Small- forms, particularly when large urban scale farmers can find street and centres are too distant for farmers snack foods to be an excellent way to access. However such linkages to diversify their income sources and tend to be complex in nature as they especially to develop marketing skills. rely on relationships and networks Rural farmers can be directly between vendors and the suppliers of involved in the preparation and sale ingredients and ready-made foods. of street and snack foods in rural Development of these relationships areas, villages and small towns as can be assisted by support services. well as providing catering services for Peri-urban and urban farmers, festivities and weddings. Such farmers who have large towns and cities can also supply raw materials to urban on their door step, can furnish processors and entrepreneurs engaged street and snack foods directly to in the preparation and sale of street city dwellers as well as supply foods in large towns and cities. ingredients generated from farm Intermediaries, such as traders produce to other street and snack and wholesalers may have key vendors.

FIGURE 2 Hawking food in the streets of Phnom Pen, Cambodia (Photo: FAO/19697/ G. Bizzarri)

4 ■ foods. the in section on shown are and America Latin the the East, Asia, Middle Africa, in found foods snack and street of examples Some Middle Eastern and many North African countries. among common is example for localities; across connotations common have also can they but country, same the within locality to locality from change foods can as specific location local very be can on This tradition. and based knowledge consumed and prepared are snacks and food these Commonly snacks. and food such of differences and nature variety the religious influence and Cultural, climate. ethnic and culture to in a particular area are related mainly consumed are that snacks and Food agri-processing andcontractagriculture in Africa, Rimisp Source: Adapted from Sautier, D.,Vermeulen, H.,Fok,M.&Biénabe,E.2006.Casestudies of were cafeteriastyle. 80 and restaurants small were 150 filets), (beef ‘tournedos’ to 108 , prepared and cateringenterprises,288weredevotedtosweetsnacks (),129to street foodsandcatering,servingmainlylocaltraditionalfoods. Ofthestreetfood total of1647microandsmallcommercialagro-enterprises, 781weredevotedto In asurveyconductedinGarouaNorthCameroonitwas foundthatoutofa the ofteninformalfoodprocessingsectorhasdemonstrateda capacity forinnovation. In contrasttoforecastsandestimatesofthedisappearance local foodconsumption CASE STUDY 3 traditional knowledge Street andsnackfoods:

Popular street andsnack Local foodsandtheirconsumptioninCameroon methods of preparation have been been observed. have preparation of methods and ingredients as appropriate as long requirements, nutritional important daily provide can It prepared. is snack or the how and foods depends on the ingredients used snack and The street of consumed. value nutritional and how sold and are prepared, they are they how variation in terms of their ingredients, and favour amongconsumers. advantage provide variations, can product which make entrepreneurial to skills for opportunities provides snacks, and dishes common selling location one in vendors many with markets, of food snack and nature street competitive highly The to assimilated. easily generation is and generation from down passed commonly is it as accessible easily is Street and snack foods show great great show foods snack and Street The know-how to make such foods 5

Selling street and snack foods FIGURE 3 A women selling wheat cakes at a market in Sudan (Photo: FAO/21447/ X. Van der Stappen)

6 ■ ht ore rm aiu suppliers, various from businesses source that family are enterprises local local farmers. from quantities from source turn in which suppliers, small in sourced are vendors food required street by ingredients the of Many 1). Box (see day every food eat street people billion 2.5 about FAO to According meals. their for home back travel to time the have not do or work at while for preparation time food little have they as many for necessity a is food ready-to-eat cities large many food In increasing. affordable is ready-to-eat for demand populations urban growing and centres urban of rise the With transition, byO. Argenti, FoodintoCitiesCollectionNo.4,Rome guide formayors,cityexecutivesandurbanplannersindevelopingcountries developing countries,byS.Simon,Rome;ii)FAO. 2003.Theinformalfoodsector:abriefing Source: Adapted from: i)FAO. 2007b.Promises andchallengesoftheinformalfoodsectorin fat and180gramsofcarbohydrates about 30gramsofprotein,15 meal contained India, foundthatanaverage intake. As wellas being cheap,street foods canalsobenutritious. A study inCalcutta, food with anestimated40percentoftheiroverall city residents provide food vendors street 20 000 In Bangkok, spending. of urbanhousehold for upto30percent account In people world-wide.Latin estimated 2.5billion America, streetfoodpurchases Thanks to its low cost and convenience,street food isconsumedeachdaybyan upon streetfoodsfortheirdailysustenance. depend largely for work,andthesepeople centres urban and rural main of out and in move who population floating large a and entirely onstreetfoods. depend of singleworkerswithoutfamilies There aremillions is incurredoutsidethehome,andsomesegmentsof expenditure thepopulation countrieshaveshownthat Studies indeveloping 20to 25 percentoffood household BOX 1 Commonly street and snack food snack and street Commonly Market potential Street foods,marketpotentialandnutritionalvalue akgd n sl te t other to them sell and are packaged that foods can snack produce Farmers also streets. up along setting stalls by and/or towns hawking small street consumers and to villages in directly sell also such asupplychain. developing in farmers small-scale help to activities support entail will This traders. ingredient and shops retail markets, city with compete to able be not will they else ofor supply reliability ensuring placed farmers be on to need will emphasis option. viable circumstances such in and a However is chain integrated thus supply small-scale and a farms creating from sourcing enterprises such of potential the but ua salsae amr can farmers small-scale Rural 7

Selling street and snack foods FIGURE 4 A stationary street food vendor serving in Kolkata, India (Photo: FAO/19596/ G. Bizzarri) street vendors. In addition to a close vicinity to work places and/ street food enterprise, they can also or is delivered directly to the place set up catering services for offices, of work. Consumers often choose festivities and weddings. These street and snack foods based on options not only enable a profitable cost and convenience, the type of outlet for farmers’ commodities, food available, and its appeal in but increase and diversify income view of the consumer’s own taste. sources for the farmer. For the poor, street foods offer a On the consumer side, street viable means of obtaining food foods are easily accessible, in small quantities, on a regular cheap and particularly apt for the basis, conveniently located and at rural, peri-urban and urban poor. reasonable prices. Food distribution Consumers most often see street via street food vendors is intensive and snack food as ‘home cooked and in many instances does a better food’, which is usually the case. job of food distribution than more The food is commonly available in formal retail stores.

8 ■ hy r mr lkl t oeae in operate to likely more are they often as support additional require may women However cost. lower a at family farm the feeding of means a but income of source a mean only not may enterprise an such entering women, those For disabilities. and have who women for especially option, good a it make hours flexible scale processingoperations. large-formal more from products for encourages and also provides an additional outlet and household and small-scale processing farmers local have supports It education. formal and limited unskilled poor, are the people who of for millions of accounts employment alone vending Street chain. supply the in involved stakeholders other many for provide can and members family farm for many employment create potentially otherwise be wasted orsoldatlowerprices. may that by- agricultural products of use the enable also and agricultural marketing, and production increasing viable for a option are farmers, small-scale for opportunities of number large a provide foods snack and street that recognize should Decision-makers o iiil tr-p ot and costs start-up initial Low can foods snack and Street livelihoods Opportunities forimproved ■ lower volumeoftrade. a generate and foods lucrative less in trade spaces, illegal or insecure pursued. be to strategy livelihood a such for a provide supporting and enabling environment and opportunities recognize such personnel development and policy-makers that hoped is It communities. urban and peri-urban rural, in consumers poor as well as chain supply the of members other and on effects positive have foods snack street and Moreover areas. peri-urban urban rural, in small-scale farmers for provide can foods of opportunities that street and snack create awareness about the multitude The main purpose of this booklet is to Purpose ofthebooklet 9

Selling street and snack foods ■ ml-cl fres a pursue, can farmers small-scale expenses, forexampleschool fees. family meet to income extra earn to aims simply and returns, high generate not may low but costs involves input This enterprise operation’. of type ‘ a as started be can and capital minimal requires it as entry to barriers low street has a that enterprise food is snack and can one first they the pursue: strategies livelihood and/or boiled tomakestews. usually minced of be not can are consumed by-products that animal an example for enterprise: the for used effectively crop be can Also, by-products livestock and livestock. or crops farm than prices higher gain may circumstances, food some in Processed products, processing. ingredients of for source reliable a provide and enterprise food snack and street a into integrated easily and crops becan markets for grown livestock level, household At h scn lvlho strategy livelihood second The four have farmers Small-scale household level Street andsnackfoodsat and snackfoodenterprise Benefits of a street street a of Benefits or bydrying into chips either by the for implements needed for processing page next the see on 2 example Box For farmer. scale small- a for challenge a be may packaging required the as well as facilities of and equipment utensils, type the Obtaining concern. require with quality also being of primary will management, business in training and other with farmers processors competing be requires small-scale will because skills processing and knowledge additional scale micro- to processing household more a create formal enterprise. to this on then build and output intended the farmers for first should ensure that there is a market but processing), 4 No. booklet Diversification street FAO to vendors(see re-sale also for and ingredients foods prepare snack and could street This enterprise. processing micro-scale specialised enterprise turns out to be kitchen successful, is a more part-time a if oig p h lde from ladder the up Moving Value from village 11

Selling street and snack foods BOX 2 chips and equipment needed

Banana chips can be made by simply drying or by frying. Frying involves putting thin slices of banana into hot oil. Drying involves placing banana chips in the sun or using an artificial dryer. The equipment needed for these two processing operations includes: knives or small fruit slicer, plastic buckets or bowls for soaking fruit, a sieve for draining washed fruits, drying trays (for solar drying), a heated drying cabinet (for fuel-assisted drying), a large frying pan, polythene bags and a bag sealer.

Source: Adapted from Practical Action.2010. Banana chips, Practical Action, Rugby, United Kingdom

BOX 3 Making snacks from a home garden in Africa

Women commonly cultivate and look after home gardens. These gardens not only provide a good source of nutritious snacks for their children, but snack foods can be made in larger quantities and marketed to other children, for example at schools. Certain snacks like cakes, roasted and groundnuts, oilseeds and grain legumes are commonly sold as snack foods in Africa. A home garden containing a variety of crops can provide such snack foods that not only contribute to child nutrition and health, but also to the finances of the farm family. (See FAO Diversification booklet No. 2 Livelihoods grow in gardens.)

If the market responds to the micro- mobile cart, or a stationary unit (a processing initiative and the sales are vending stall) using ingredients sufficient, then further investment by sourced directly from the farm. Street the farmer may be feasible and the hawking and street stalls not only enterprise can become a more formal offer more family employment, but small-scale processing enterprise also provide off-farm employment (see FAO Diversification booklet opportunities. This enables women as No.5 Processing for prosperity). This well as the disabled to become more may require higher investment in a actively involved and earn an income. separate building on the farm, larger Street retailing creates interactions equipment and employing family with customers and other retailers members on a more full-time basis. and this can lead to building and The fourth livelihood strategy is nurturing social networks outside of based on small-scale farmers and their the farmer’s community. Further the families preparing and processing enterprise can be worked on at times food directly on the street from a when farm work is not required or is

12 ■ a resultoftheseason. as day working the of part major a not brand name. Depending on how how on conservative Depending people’s food preferences own name. their brand with possibly farm marketing products, and processing by value capturing and sector, retailing the into chain supply food the further down moving farmer the involves families know well. farm that equipment other and utensils kitchen stove, a use farmers, and small-scale many of reach the within are and complex too not are technologies enterprise processing kitchen-scale the because a in easy relatively also is addition value This time. harvest at prices low of pattern common the avert and products food enterprise become to commodities food farm enables snack and street meat. A fresh of sale the to compared the increases farmer,the to income and price selling potentially and time, slaughter after well nutrients valuable dried making of availability the example extends meat salted For life). shelf- longer a (i.e. time longer a over of preservation allows process and commodities deterioration the down slows Processing products. farm their to value add enterprise food snack and street a start who farmers Small-scale Importantly, such an enterprise enterprise an such Importantly, Adding value ■ competitive in terms of consumer consumer of preference. terms in competitive more it making area, an in known not to opportunities produce a particular be type of food that is may there are, where women may need to rely on on rely to need may women where abandonment, particularly of cases in be These important may reasons. relationships socialisation an business both and for important women be can gives that relationships create to opportunity also others safety netincaseofabandonment. the in status community. a provide can it some, For improved as well family, as a in say greater a and status less dependent. It also gives them more and confident more self-reliant, more women an makes income earn This to income. homestead the leave women to enables and hours, flexible has it as women for option attractive an also is enterprise an Such example. for family, a of by members female inherited the be to enterprises food street for common countries African is many in It daughter. to mother from down passed commonly is it as preparation, food of generally Case are knowledgeable women (see and costs 4) Study start-up it low as women has for entry enterprise easy food allows snack and street A Leaving the farm and meeting meeting and farm the Leaving Gender development 13

Selling street and snack foods ‘social capital’ (connections within incentives as it may be seen as a way and between social networks). This to increase family income. More can also play a part in addressing generally, such an enterprise is an the need for childcare while mothers opportunity for farm women to learn work. It also introduces women to about trade and to enter the economy new knowledge from interactions and actively participate in it. with different types of people, In some countries, women find including customers, other vendors difficulty in leaving the homestead and suppliers, especially in large for social or religious reasons and urban centres. Operating a street food street hawking is left entirely to men. enterprise also places an emphasis on In these instances, women can still the need for literacy and numeracy be part of the enterprise preparing for managing the enterprise. The food in the homestead. However in requirement for better skills may most countries in Africa, Asia and make participation in training , women work as programmes more palatable to street food vendors and it is socially women’s families and provide more accepted.

CASE STUDY 4 Value added street foods in Niger and Ghana

In a study carried out in the cities of Niamey, Niger and Kumasi in Ghana, it was found that almost all individuals consume street foods, regardless of their age, ethnic or socio-economic status. Cowpea, also known as black-eyed pea, is an important crop in . Referred to as the ‘meat’ of the poor man, cowpea provides an inexpensive source of protein and complements the high content of most diets. play a major role in street foods of Niamey and Kumasi.

Women entrepreneurs use traditional skills and small amounts of capital to start their enterprises and earn money to feed their families. The activity was found to have important implications for economic development, poverty reduction and in supporting local agriculture. Women-based street enterprises provided employment not only for themselves but also for others. Their incomes were found to be substantially higher than the official minimum wages in the cities of Niamey and Kumasi. The incomes earned from their enterprises were spent directly on their families for food, clothes, health care and education for their children.

Source: Adapted from Otoo, M., Fulton, J., Ibro, G. & Lowenberg-DeBoer, J. 2008. Women entrepreneurship in West Africa: Value added cowpea-based foods in Niger and Ghana, Purdue University

14 upr t ecuae women encourage hawking street to food for associations support providing as well as efforts, their for rewarded be important that women is to it why required understand people that ensure are community the in the industry. exiting weakest the with earnings, trade. of onpressure caused has This lucrative volumes lower less generate and goods, in insecure trade more locations, in operate to tend they as support require women and industry the into men more brought has sector private and public the in (Photo byO. Argenti) A womaninPakistanandherstreet foodenterprise FIGURE 5 edrsniiain activities Gender-sensitization downsizing countries, some In ■ business management,etc. numeracy, literacy, savings, group in training provide and vending, and s nemdais r nt involved, not are intermediaries ‘costs’as reduces also in it areas, circumstances, rural certain dollar’. Under ‘food consumer’s small-scale every in share greater a have to enables farmers ‘retailers’ becoming and consumers the to closer on rely more not Moving cycle. harvest-sale common do are and regular farmers for food rewards snack small-scale financial and enterprise street a With Financial rewards 15

Selling street and snack foods and hence gives both higher profits to be invested, but also more money for small-scale farmers and lower will be made. prices for consumers. The increased income from such The initial entry costs for starting an enterprise can be used to buy the enterprise on a ‘kitchen-scale’ more diverse foods, providing a more are minimal and will not affect to varied diet for the farm family. It can a great extent family savings or also be used to provide health care available cash. A study by Sautier when needed, pay school fees and et al., (2006) reveals that in Garoua, other expenses. The street and snack a city in Cameron, of the 781 street food enterprise also allows a more food enterprises present, all were set constant flow of cash into the farm up and operated without any financial household as snacks and meals are intervention either from the public not only sold at harvest time. sector or from donors. The more options that are Reports from a number of available to sell farm produce the countries have shown that income greater is the reduction in marketing from street food vending can be risks and potentially the greater the very good. For example, as shown increase in income. Diversified and previously in Case Study 2, the increased income sources enable a income benefits of street food greater sense of security, a safety generate in Ghana a turnover of net in hard times, a good source of US$100 million with profits in the money for savings or re-investment range of US$24 million. in the enterprise, as well as more The level of income is purchasing power for the farm family. commensurate with the level of investment: a kitchen-scale enterprise investment is small and consequently so will be the income. However for some farmers, starting with a ‘kitchen enterprise’ can be thought of as a ‘stepping stone’ initiative, and by re-investing some of the income in the enterprise, it can then grow to become a micro-scale processing enterprise. This clearly means that along the way more money needs

16 other reasons, it is strongly advised strongly is it reasons, other and repayments. For these and many interest loan the of because made is that profit any erode may demand, is which under-utilized because of low market loan, buying a using example, equipment for enterprise: the for fatal be ‘guess can this farmers and on work’ investments small-scale their base often Too BOX 4 P. Fellows,FAO Agricultural ServicesBulletinNo.127,Rome Source: Adapted from FAO. 1997.Guidelinesforsmall-scale fruitandvegetableprocessors, by Loans Profit potential Cash flow Operating costs Start-up costs Financial feasibility Skills required Labour needed Equipment needed Farm producerequiredtosupplyingredients Law requirementsonhygieneandsafety Hygiene andsafetyrequirementsforprocessing Processing andpreparationmethodsrequiredtoprovidequantities desired Technical feasibility Quality andsafetyrequiredbycustomers Competition Quantities sold Customers’ buyingfrequency Types ofcustomers(families,children,officeworkers,etc.) Selling pricesofstreetandsnackfoods Types ofstreetandsnackfoodssold Market feasibility for astreetandsnackfoodenterprise Important issuesinconductingafeasibilitystudy Feasibility oftheenterprise business risks,butwillreducethem. eliminate not does study feasibility a conducting that note to is important It 4). Box (see enterprise the of aspects important most the address out to needs it carry but expensive, not is and to difficult not is study enterprise. proposed the Afeasibility in made are investments any before conducted be study feasibility a that 17

Selling street and snack foods FIGURE 6 A farm family in selling food that has been prepared in the homestead and then sold from a stall (Photo: FAO/16319/ G. Bizzarri)

The individual circumstances of ■ Market research small-scale farmers vary so much Small-scale farmers need a clear it is impossible to generalise about picture of what opportunities there the level of investment that may are. Market research provides small- be most appropriate. Advisors can scale farmers with knowledge about support small-scale farmers in this possible opportunities. At minimum process by providing, for example, the research is used to gather information about markets, equipment information on: and packaging suppliers. Ultimately though, it must be the small-scale • What street and snack foods are farmer who decides whether or not to in demand and which are most enter the activity based on his or her popular? evaluation of the livelihood activity. • What prices can be obtained?

18 • • • • • what type and size of equipment to to equipment of size and type what example, for estimates: other make to it then allows them to work backwards farmers have this small-scale piece of information, Once made. be can that sales potential on that is information (Photo: FAO/22075/ G.Bizzarri) Processing foodinthehomestead(kitchenenterprise)for street vending FIGURE 7 The most important piece of of piece important most The setting upastreetstall)? example bystreethawkingor How arefoodstobesold(for location? and timefromthefarmtoselling What arethetravellingdistances where arethebestsellinglocations? What levelofsalescanbemadeand Who arethelikelycompetitors? expected? What qualityandsafetyoffoodsis ■ is requiredtostarttheenterprise money much possible how and margin; the profit incurred; be may that are ingredients needed; marketing requirements; costs of quantities what employed; be to need people many how demand; market meet to required production of level the reach to use eurs dfeet rcs to Mapping chips. process banana preparing different a requires preparing different: example, are for product required each for processes production The products. process to required a activities all of assessment detailed involves planning Production preparation activities Estimating processingand 19

Selling street and snack foods out each process allows the farmer A common mistake is to invest in to see all the related activities any equipment that may be available required for each product. This locally without considering its includes for example, the types suitability for the operation. Estimates of raw materials and the amount of the type and size of equipment of preparation required for each need to be based on the production one; the types of processing and rate required to meet market demand. the equipment required for each; Suppliers of equipment that can be whether the equipment can be found locally or in national and foreign manual or mechanized in order to markets, should be able to supply details produce enough food to meet the of the maintenance and spare parts market demand. In a kitchen-level required, the complexity of operating enterprise, simple hand-operated the equipment and possible training equipment, such as a fruit slicer required, in addition to the price of the for making banana chips is likely equipment. An important consideration to be sufficient. At a larger scale of for rural farmers is the source of operation it may be better to have energy for any mechanized processing an electric slicing machine because equipment, the continuity of supply of the amounts required to be and its cost. For example there may processed and time constraints. be down-times in electricity supply or

FIGURE 8 A supplier in selling fuel efficient cooking stoves (Photo: FAO/19777/ G. Bizzarri)

20 el s evn mtras sc as such materials, serving as well as stalls from or vendors mobile by sold are that foods snack packaged also needtobeestimated. storage street in held be to required as ingredients of quantities the location as well street a on storage of place on the street, the type and time take to intended is preparation food If important. more becomes crops larger, storage space and becomes control over stored enterprise the as storage but negligible, be may requirements because enterprise akitchen- may scale for difficulty a This be not capabilities. good have storage , as such crops whereas cannot periods, long for stored be and meat fish, likely examplefresh the For capabilities. account storage for into orders estimated, taking be to of need ingredients frequency amounts and The suppliers. and/or external farms other from supplies sourcing to given be to needs also Consideration year. the throughout enterprise food snack and street the supply to storage into ingredients be to needs considered as well as the need to put production farm seasonality of the enterprise, the to not beavailableregularly. may generators fuel to needed petrol akgn i rqie fr pre- for required is Packaging inputs ingredient of terms In uniis ed o e ogt per bought order. be to need quantities what and prices, what sourced, be can they where of made be to need decisions also Here etc). , cutlery, plates, cups, example, (for customers to foods street serve to know what types of materials to they will use need also They forth. so and bought be to need that amounts minimum the are what prices, what at sourced, be can materials these street whereknow to need Farmers meals. for napkins or wraps paper ■ set upthestallandalicence. tomaterials fees, market facilities, costs the stall, involved may also include cooking a of case the In stall. mobile a or bicycle a rent or buy to expenditure require may it circumstances other in but pole, balance or basket a as simple as may something on expenditure hawking require Street foods. the area. sell to required vehicles transport different hawking be may there Secondly street and stall food and/or the homestead either of location the considered between be to need costs types and transport and time retailing. Travel spent of time terms and money in costs considerable have can foods snack and Street Marketing costestimates 21

Selling street and snack foods FIGURE 9 Preparing falafel on the street in and serving it with paper napkins (Photo: FAO/21807/ R. Messori)

FIGURE 10 Snack food being sold from a bicycle and street food being sold from a stall in Viet Nam (Photo by O. Argenti)

22 ■ ae pc u. siae o cash of Estimates up. pick sales before stages early the in (working capital) running it keep to then and capital) (investment business is Credit most likely to be needed needed. to start the be to likely is smaller the operation, the less credit its theClearly period. payback the and credit, which credit on is given, interest rates terms charged access the availability, the to of ability farmers’ assess study should enterprise feasibility The retailing ofstreetandsnackfoods. help out with the harvest or with the to labour hire not if and available, to need may either use more family labour if it farm is the as times, be to needs estimated, especially during harvest labour of cost The strategy.this justify to enough high requirement, provided that sales are labour the reduces which evenings, foodsor times lunch at sold only are that in specialise some sellers However, street work. used farm be for cannot selling labour for the used that means This day. the of meal last the until on so and workers office school for lunch children, for snacks workers, mid-morning travelling morning for early from hours long Credit for required be may Labour ■ aue n tp o ay on that loan may berequired. any of type and nature the estimate carefully to necessary is it Thus properly. planned not is it if business the undermine may loan long-term a of repayments of taking out a loan because the burden be advised to exercise caution when should Farmers obtain. to difficult more but expensive, less are loans term long whereas expensive, more are and obtain to term easier are short loans Typically loan. longer term a hence and money more stall require may street facilities cooking with a up setting utensils whereas cooking buy to required needed. be may financing where and occur may shortfalls to cash where operation verify initial and up start intended the of period the for out of the enterprise) need to be carried out money in versus (money flow n te sun o sre sellers’ street of issuing the and control that place, take can selling street where byelaws authority municipal local be also may There selling, laws. new introducing considering are or others and do countries other preparation street do governing food laws countries have not many Although hr-em on my be may loans Short-term Legal aspects 23

Selling street and snack foods licences. Others require an enterprise ■ Costs and profits to be registered as a business, and Once estimates have been made nearly all countries have laws about production planning and relating to , hygiene and marketing it will be possible to add adulteration in food processing and up the main costs of the enterprise. preparation. Pre-packaged snack It is important that all costs are foods are likely to be covered by included: investment, start-up, laws enforcing such aspects as operating, and marketing/selling labelling of ingredients, the name costs. This gives the small-scale of the producer, weight of food in farmer an idea of the money that the package, etc. The requirements may be needed for the enterprise of each of these laws need to be and if a loan is necessary. If the identified and fully understood as income at the start of the enterprise part of the feasibility study. does not exceed the outgoings, and

FIGURE 11 A woman preparing food directly on the street in Thailand with ingredients sourced from the family’s farm (Photo: FAO/15771/ P. Johnson)

24 ■ estimated costs. the with estimated volumes and prices sales comparing by be may earned profits what to understand farmers enable also Costing estimates required. be will loan a family reserves have to call upon, it is likely not that does farmer the ilnns t sed og hours homestead; the from away working long spend to the requirements willingness family; farm the labour on imposed extra the including: decision, their in factors other include also may family her or his and farmer the but estimates, be influenced by the potential profit courseof will enterprise an starting on decision final The farmers. for decisions take not but process this in information and support provide to need Advisers small-scale family. ahead farmer’s the with go rests not to or whether decision final the and potential enterprise food street a of evaluation overall the that important is It term. long the in especially but term short the in only be not costs, the to than greater needs earned income that means This viable. be to economically has it kitchen small-scale, to a scale from enterprise, snackfood or food street a is for chosen investment of level Whatever Evaluation oftheactivity eurd a wl a mn other many social andculturalfactors. as be well may as that required; skills new learn to entering willingness markets; new about unknown confidence their 25

Selling street and snack foods ■ These categories are 1) by country categories by 1) beare categories These various can into foods grouped snack and street Asia. Southeast and South of countries in of different street foods, particularly dishes, and there are many hundreds the Philippines contains 87 different foods, a similar list of street foods in of Turkish street summary foods has 42 different a example, For one. foods, of let alone a description list of each a produce even to possible that in a booklet of this size, are it is not that foods produced around the world; so many snack and street There are huge numbers of different TABLE 1 ept ter ag numbers, large their Despite Popular streetandsnackfoods otnn onr Food Country Continent Africa Street andsnackfoodsfromaroundtheworld Ethiopia Ghana The livelihoodactivity Fufu, banku and kenkey, Wot pages). later the in 2 Table (see areas these are that reflect the local culinary traditions in foods which regions, different street in preferred of distinctive types have India, particular in and of Republic People’s the as such countries, larger Some 1). Table (see country the of are the reflect which and that locally popular foods street traditional of types characteristic has country Each 1. Countryandregion method ofprocessing. the by 3) and used; ingredients the street and snacks) of or type (meals, food by 2) region; and berbere or , withspicy from beef,lamb,chicken,goat, Tef breadwithspicystewmade chicken with friedyamsandbushmeat or Steamed cassava/plantainpulp Description 27

Selling street and snack foods TABLE 1 Street and snack foods from around the world (Cont.)

Continent Country Food Description

Nyama Grilled beef, , sheep, lamb, choma with goat with steamed /cassava Fried doughnuts made using Mandazi milk groundnut or for flavour

Lamb or beef with red Morocco Merguez (, or chilli eaten with

Doughnut made from wheat Chin Chin or cowpeas and eggs

Barbecued spiced meat, with Suya roasted plantain and maize, fried yam and fish

Akara Fried bean cake Africa Steamed cake made of ground Moin-moin dried beans and fish

A scooped out loaf of with or pickles inside A long filled with meat, , and chips

Steamed cassava, maize, or sorghum dough with Ugali containing meat, fish, beans or cooked vegetables.

Ndizi Kaanga Fried bananas or plantains

Mashed plantain steamed in Matoke plantain leaves, with groundnut sauce

28 TABLE 1 otnn onr Food Country Continent Asia Street andsnackfoodsfromaroundtheworld hlpie Kikiam Philippines noei Nasiputih Indonesia aitnPahataroll China India Peking duck HuLu Aaloo tikki Pakodas Chuanr on a stick with avarietyof dipping Fried squid balls, fish balls, chicken ( yoghurt) with onions,tomatoandraita Beef or chickeninfriedoilbread skin wrappedinthinpancakes Roast duck with stripsof crisp duck chicken or (), root, soybean and sprouts, cabbage Served withscallions,bean with Fruit onskewersgarnished or deep-friedonskewers roasted Lamb, pork,beef,chicken beef incoconutmilk. chicken, porkdogmeat,goat,or Fried long-grainricewithstewed Various vegetables friedin , with chilli, ,andchickpeas filled and crisp Indian breadfried Unleavened chickpea batter Various vegetablesfriedin with chickpeacurry inoil,served masala, deep- pattiesand Mashed different chutneys seeds, ,tamarind),and (lemon, pomegranate ingredients Tangy, varied mix with spicy Description (Cont.) 29

Selling street and snack foods TABLE 1 Street and snack foods from around the world (Cont.)

Continent Country Food Description

Soft beancurd served with syrup Philippines and balls

Rice with meat or fish rolled in Gimdap South seaweed Korea filled with meat

Fried rice with eggs, , tamarind juice and red chilli Thailand pepper, plus bean sprouts, , chicken, or tofu, garnished with crushed

Made with saltfish, flour, seasoned Barbados Fishcakes and deep fried, eaten with thick, round saltbread as a

Crabmeat, salted pork, , Calalou onion, okra, and peppers with sweetened potato

Haiti , , Mayi moulen kidney beans, coconut, and with pikliz peppers with spicy pickled carrots and cabbage.

Barbecued chicken or pork Caribbean in marinade of scotch bonnet Jerk peppers, onions, scallions, and allspice, with breadfruit and/or festival, a sweetened

Fried potato balls stuffed with meat or cheese

Mashed potato, plantains or Puerto bananas filled with pork, wrapped Rico in banana leaves and boiled

Sweet or fried maize meal Sorullos batter shaped into fingers and stuffed with cheese

30 TABLE 1 otnn onr Food Country Continent Caribbean America South Street andsnackfoodsfromaroundtheworld eeul Argentina Dominica Trinidad Tobago eioTaco Mexico Brazil hl euTamales and Yaniqueques Biscoitos de Choripan Acarajé polvilho Pão de queijo chicken, porkorbeef curried with stuffed bread flat Thin wrapped , eaten eitheropenor and cucumber, mango orcoconut with chick peas andtoppedwithpepper, filled flat Two Cheese bread fish, ,vegetablesorcheese. beef, with filled Deep-fried French bread Barbequed sausage wrapped in Deep-fried flour and pumpkin pumpkin and dough flour Deep-fried filled withsalteddriedshrimp fried black-eyedpeabun Deep Sour maniocflourpuffs cuminandgarlic especially beefheart, marinated in Pieces of grilled skeweredmeat, salt and/orketchup Round cakes,friedandeatenwith with softcheese Flattened maizemealbun,stuffed with pork orchicken. filled pig,deep-fried ,guinea dumplings Maize rolled aroundafilling Corn orwheattortillafolded Description (Cont.) 31

Selling street and snack foods TABLE 1 Street and snack foods from around the world (Cont.)

Continent Country Food Description

Shredded cooked with South Carne Venezuela onions, red bell peppers and America mechada tomatoes or pickled octopus

A fried ball or made from Egypt Falafel ground chickpeas and/or fava beans.

Sweet cheese curds on a rich Middle Palestine, in syrup A fried ball or patty East Madlu’e made from ground chickpeas and/ or fava beans.

Boiled egg, , and Sadikh mango pickle rolled in bread

TABLE 2 Regional variations in cuisine within India that result in different types of street foods

Examples of Examples of local cuisine local cuisine

Based on lentils (dahl), vegetables, and many flat breads (e.g. roti and ), or breads that are deep-fried ( and ). Goat or lamb eaten as , chicken cooked in a tandoor. Sweets made from dairy Nothern India products (, , , gulkand, , ) and halwa. with fillings of boiled, fried or , minced meat, cheese, mushroom and chick peas. Many types of pickles.

Based on fish, fermented and dried fish, rice, lentils, fermented soybeans. Iromba is popular fermented North Eastern food made from fish, vegetables and bamboo shoots. India A variety of fried foods (e.g. Jadoh - a spicy dish of rice and pork).

32 that are based on or reflect the reflect or on based are those be that to likely are foods snack different typesofstreetfoods(Cont.) TABLE 2 h ms scesu sre and street successful most The Southern India Western India local cuisine Eastern India Examples of Regional variations in cuisine within India that result in result in cuisinewithinIndiathat Regional variations or ). vegetarian, withsweetnessduetobrownsugar(orgur mostly cuisine Gujarat: butter. with cooked is that bread white with gravyserved in is spicyvegetables Pav coconut). and jaggery of mixture a with filled and (steamedriceflourdumplings poli, pooran instead ofrice.Sweetstreetfoodsinclude millet instead ofcoconutandsorghum groundnut inland regions; coastal in fish and coconut rice, Maharashtra: mackerel). ricewithmeatcurryorseafood(prawns,mussels, such as , poori, , bondaand bajji, andbiryani, , Savoury of pickles. a variety and pappadams leaves, ,tomato,coconutoilorghee,eatenwith coconut, lentils, andvegetablespreparedwithherbs,curry to tamarind, due flavours Distinctive . and with curd is the staple,oftenserved Rice vegetables. Fish and shellfish with rice and shallow-fried and mashed poda). Puffed riceorpressedwithmilkandfruits. chumchum, ,chhena products, (e.g.rasagolla, or spicedrice.Sweetdesserts,oftenmadefromdairy rice boiled to makecurries,eatenwithplain oil pastearecookedin curd (yoghurt),nutsandcashew green chilliesand poppy seeds). The pastes, spiced foods(withmustard,,nigella, Delicately Examples oflocalcuisine Asia, Africa and Latin America, there particular a area. However, in many large cities in in cuisine traditional 33

Selling street and snack foods is an increasing willingness to ‘try 2. Type of food and ingredients something new’ and foods from other Street foods can also be differentiated regions are being introduced and are by type of food and the number and proving to be popular. Small-scale type of ingredients, ranging from farmers should therefore assess the simple snack foods that have one or degree of conservatism in people’s two ingredients up to complex meals food preferences when deciding that contain many ingredients, some which types of street and snack food of which require their own separate to make. processing (see Table 3).

TABLE 3 Grouping street foods by type and complexity

Type of Simple More complex Complex street food

Stir-fried vegetables, Boiled rice and , meats Peking duck. Dim beans. Fried with rice or sum. Steamed rice and fish. noodles. Injera cassava/plantain Meals with spicy . with with various and meat and/or fillings. curries eaten groundnut sauce with chutneys and rice.

Fresh peeled, Deep-fried sliced fruit. patties or Dairy confectionery Fried banana samosas with (e.g. gulab jamum, chips. Roasted meat/fish/ peda, rasagolla, Snack foods nuts maize cobs vegetable fillings. sandesh). . or plantains. Flat breads, Fried fermented Roasted spiced buns, loaves or soybean snacks meat/kebabs. pancakes with (), tofu. Popcorn. different fillings.

Tea, Fruit juices, Drinks spiced , yoghurt None coffee ().

34 customs, tradition, and religion, and and from religion, and arise tradition, that customs, has favourites area own Each its country. different a in of widely areas vary or may they some regions in and 4), Table particular (see countries to specific TABLE 4 Street food ingredients are often often are ingredients food Street Africa -east/south Africa -north Africa -west Region Typical ingredients usedindifferentregions cashews, almonds. cumin), pineapples,,groundnuts, Cayenne pepper, ,, beef, goat, lamb,limes/lemons,spices(chilli, fish, chicken, groundnuts, , avocados, tomatoes, onions, oil, sunflower sorghum, millet,sweetpotato,groundnutor Maize, plantains/bananas,cassava, ). cumin, ginger, paprika,, , saffron, nutmeg,cinnamon, ginger, cloves, sesame, (e.g. paprika,Cayennepepper, chilli, fish/seafood, potatoes, dates,almonds,,spices chicken, goat, Tef, wheat/couscous,maize,snails,lamb, (e.g. chilli,nutmeg) vegetables, pineapples, okra,beans,cowpeas,spices leafy fish, beans, onions,tomatoes,guava,mangoes, snails, chicken, millet, palmoil,rice,lamb,goat,beef, Cassava, yams,plantains,maize,sorghum, and different areasofIndiain Table 2). the United Republic of Tanzania and in Table 1 Peru example tropical for (see areas and mountainous or between areas inland and coastal between differences noticeable particularly be may There seasons. the with vary also Typical ingredients 35

Selling street and snack foods TABLE 4 Typical ingredients used in different regions (Cont.)

Region Typical ingredients

Rice, wheat flour, sorghum flour, milk, eggs, ghee, , yoghurt, guava, bananas, apples, limes, lemons, melons, coconuts, avocados, cucumber, tomatoes, eggplant, Asia - south potatoes, chickpeas, lentils, onions, beetroots, herbs and spices (e.g. tamarind, cumin, coriander, parsley, , mustard, saffron, nutmeg, cinnamon, ginger, cloves, paprika, peppermint).

Rice, , bean sprouts, soybeans, onions, peppers, cabbage, duck, pork, chicken/quails, snails, goat, beef, squid, Asia - south east/China , shrimps, scallops, octopus, eggs, coconuts, groundnuts, mangoes, spices (e.g. ginger, , cumin, chilli, black pepper, saffron, cloves, paprika).

Fish, wheat flour, maize, plantains, pork, chicken, fish, crab, shrimps, rice, beans, lentils, spinach, chickpeas, onions, pumpkins, okra, carrots, cabbage, green and red Caribbean peppers, cucumber, potatoes, , guava, breadfruit, bananas, mangoes, cheese, coconuts, capers, olives, spices (e.g. scotch bonnet, chilli, thyme, allspice, garlic, saffron, black pepper)

Maize, beef, guinea pig, pork, chicken, fish, shrimps, scallops, octopus, squid, cheese, potatoes, cassava (yucca or manioc) flour, rice, Latin America beans, peas, onions, eggs, coconuts, palm oil, nuts (cashews, groundnuts), pumpkin, limes, bananas/plantains, avocados, spices (e.g. garlic, cumin)

36 foods are processed to some extent. some street to processed are foods most whereas slicing), and peeling washing, minimal (just have processing and raw eaten are fruits, as such foods, street few A 3. Methodofprocessing intheir textures products. and flavours of combinations attractive particularly competitive produce who vendors potential to advantages offers and area, an a in foods of range to distinctive produces vendor variation This from vendor. vary also foods street particular for used ingredients TABLE 4 h tps n aons of amounts and types The Region Pacific Typical ingredients usedindifferentregions (Cont.) mangoes, cassava,maize,taro,breadfruit, vegetables, chicken,beef,lobster, conch, green potatoes, rice,coconuts,bananas, Fish, seafood, sagopalm,pork, sweet cinnamon, ginger, mint) , spices(e.g.chilli,, cucumber, cheese,yoghurt,almonds, lemons, dates,apricots,pomegranates, onions, olives,tomatoes,,lentils, chicken, spinach, pricklyrears, okra, green peppers, rice, beans, lamb, fava chickpeas, sesame, fish, flour/couscous, Wheat sold. are that products final vendors the are they some for or ingredients, as important be can manufacturers food larger-scale by processed are that foods However, street. the on sold produce are that foods of to majority the methods processing in shown Table 5. is Most vendors use traditional foods snack prepare to used methods of summary a but and complex booklet, this too in summarise to varied is meals street food of extent preparation lesser The . a to and boiling/ , are /toasting, methods frying, common most The Typical ingredients 37

Selling street and snack foods Fish Meat / — Dried meats (, kilishi), game meat — — Dried/ crystallised , mango, pineapple. Fruit leathers Vegetables Fruits — Batter- coated vegetables Crystallised carrot and palmyrah slices, carrot / doughs , bread coating of cassava flour for fried vegetables (e.g. cauliflower) — Root crops Chips Potato, sweet potato — Batter Nuts — Salt coated roasted groundnuts, macadamia and cashew nuts Dried nuts Flours/ doughs , breads, cakes coating from rice, wheat flour for fried vegetables (e.g. cauliflower) — Cereals / legumes Grain — — Batter Dried grains and legumes Summary of methods used to process snack foods Baking method Drying / Coating / battering Processing crystallising TABLE 5 TABLE

38 TABLE 5 Summary of methods used to process snack foods (Cont.)

Cereals / legumes Root crops Processing Meat / Nuts Vegetables Fruits method Flours/ Flours/ Fish Grain Chips doughs doughs

Tempeh, Bread — — Cassava Pickles — — soy dough (kenkey from Fermentation sauce. and fufu), various vegetables

— Doughnuts, Fried Potato, Doughnuts, Carrot, Banana, Pork, , groundnuts yam, pastries, eggplant, plantain, chicken, , cassava, fritters, vegetable breadfruit, patties, sweet patties, bhajis, pumpkin, dough balls, potato casings for crisps cashew casings for chips, samosas, made from fruit crisps samosas, uncoated empanadas beetroot, and chips empanadas or made from carrot and Frying made from battered cassava, turnip. Deep-frying wheat, potato maize, -(e.g.Bhaji, rice, lentils, ). beans, Potato cowpeas, and sweet lentils, potato bambara crisps. nuts, Fried yam chickpeas cake 39

Selling street and snack foods Fish Meat / Grilled/ barbequed beef, lamb, goat, pork, chicken kebabs, suya, snails, fish cakes. Shallow- or stir-fried beef, pork, chicken, sausages, . Fillings for patties, samosas, empanadas Roasted plantain — Vegetables Fruits — Stir-fried vegetables. Fillings for patties, samosas, empanadas. Flours/ doughs Cassava and cakes pancakes, casings for samosas, empanadas made from cassava, potato Root crops Chips Roasted cassava — Fritters, Nuts Roasted groundnuts, cashew and macadamia nuts — Flours/ doughs Scones, Scones, flat breads, toasted sandwiches, pancakes, from wheat, , , from maize, Fritters, pancakes, noodles, tofu, casings for samosas, empanadas from wheat, maize, rice, beans, chickpeas Cereals / legumes Grain Maize on the cob/ popcorn, sorghum, barley, millet, guinea corn, chickpea, beans , maize Summary of methods used to process snack foods (Cont.) frying/ Frying Shallow method sautéing toasting / Roasting/ Processing TABLE 5 TABLE

40 TABLE 5 Summary of methods used to process snack foods (Cont.)

Cereals / legumes Root crops Processing Meat / Nuts Vegetables Fruits method Fish Flours/ Flours/ Grain Chips doughs doughs

papads, pakodas Roasting/ from rice and toasting chickpeas. Grilled rice balls.

Boiled Steamed Boiled Boiled Steamed/ Steamed Steamed/ Boiled lamb rice, dumplings, groundnuts, cassava, boiled or boiled boiled and other maize, groundnut yam, cassava vegetables plantains/ meats for chickpeas. and ekuru sauce. potato, for ugali bananas stews and Steamed from beans. sweet Kenkey, for matoke, soups. Boiled potato. and fufu kenkey, Boiled Steaming/ from rice confectionery fufu. snails boiling or maize from rice Preparation (e.g. aggala, of fruit kalu ) chutneys or wheat (e.g. Muscat, chirama laddu) 41

Selling street and snack foods ■ Essential elements of processing salad ingredients may be pre- for street and snack foods washed, sliced or chopped and As described in the previous section, stored in containers for later use; the term ‘street foods’ encompasses components such as spicy sauces an extremely diverse variety of foods and meat marinades may be within the categories of meals, snack prepared at home each morning for foods and drinks. There is also great use during the day; or flat breads, diversity in the ingredients used, loaves or buns may be made methods of processing, and ways of overnight by the vendor. selling and consumption. Snack foods • They may carry all ingredients, also include products that are made cooking utensils and fuel with on the spot or away from the street by them and produce the food freshly vendors, their families, or by small- cooked to order on the street. scale and larger scale processors, This is particularly the case with which are then sold by street vendors. fried and roasted foods that are Although vendors are defined by relatively simple to prepare (see their place of selling foods, they may Table 3), such as roasted maize adopt a number of different methods cobs and plantains, fried banana of producing their foods: chips or grilled/roasted spiced meat kebabs. • Small-scale farmers may process • The main component of the food, all ingredients on their farms, such as bread, may be bought them, making street and/or from another processor and the snack foods and then selling them, vendor then makes fillings or other for example, via street hawking components on the street at the as well as selling them to other time of sale. vendors. • The vendor may not make the • They may part-process some of products, but buy them from food the food ingredients on their farms processors or retailers before before combining them to make selling them in packages on the the final product on the street. street (for example, fruit juices and For example, plantains, yams some snack foods such as roasted and cassava are pre-processed to nuts or popcorn). Other examples make flours or pulps for foods include cold carbonated beverages such as fufu in West Africa or in bottles or cans and ice cream matoke and ugali in East Africa; bought in bulk - both dispensed

42 , eeals fut, et ad fish and meats fruits, vegetables, 4, Tablein described ingredients the Of Ingredient supplies waste disposal. water adequate and hygiene good supplies, clean adequate fuel/power; of types and using equipment appropriate safe, foods make to heating adequate ingredients; high-quality of supplies reliable include: quality. These high a to and safely made is food the that ensure to addressed be should that factors of are number a there that elsewhere, produced foods are pre-packaged than selling rather street, is the food on the prepared of all or some Where and snackfoodprocessing Other issuestoconsider instreet the food(s). and of sale preparation the and ingredients of cooking materials, raw of procurement the in family entire the amounts of capital. They often involve relatively small and facilities basic require skills, simple size, in small are Most street food enterprises enterprises food street Most case byamobilevendor. each soldfromatrayordisplay dried fruitorfriedpotatocrisps, packaged sugarconfectionery, on bicyclesorcarts;pre- from insulatedcontainersmounted from other local farmers and markets. ingredients buying by economy local farmers and small-scale their farms, but to also contributes to the only not amounts fromretailsuppliers. small in bought are often most are used that flavourings any or and colourings salt sugar, spices, as herbs, such Ingredients markets. retail from cost unit higher a at production day’s a for quantities smaller buy to or less cash available, they are forced turnover lower a have who farmers farm as they are used. For small-scale or house vendor’s the at markets stored and wholesale bythe from be bought sack-full may nuts flours and crops, root dried legumes, business, cereals, food street the of from directly dairy farmers. bought or farm the from sourced often more is products confectionery dairy of number large the or cheese, ghee, butter, yoghurt, make to used sourced is that milk but sellers, be milk from bought can or farm the food from street a in ingredient minor a as or tea for used is that wholesale milk Fresh markets. retail local or from more commonly or fishermen, from farmers, They may also be sourced from other farm or can be bought on fresh each day. produced either be to likely are tet od edn therefore vending food Street profitability the on Depending 43

Selling street and snack foods Although their businesses are usually from old vehicle wheels or home- owned and operated by individuals made metal frameworks. Toasted or families, benefits from their trade maize and chick peas are mixed with extend throughout the local area by sand on a hot plate and then sifted the linkages that are created with out. Where additional investment small-scale farms. is possible, there are commercially available charcoal grills, barbeques Equipment requirements and griddles. The most popular methods of Boiling is carried out in a pan preparing street foods and snack over a gas burner or wood/coal/ foods are frying, roasting and boiling charcoal fire, depending on the or steaming (see Table 5). There are cost and availability of these fuels. several different types of frying: Steaming uses the same equipment deep-fat frying involves submerging but with a wire basket suspended the food in hot oil, either in a deep pan over the boiling water in the pan. or at a larger scale and higher level of In all of these types of processing, investment, using a thermostatically- the equipment is portable so that if controlled electric deep-fat fryer. necessary it can be taken home each However, in almost all situations, day and costs little, which allows street vendors do not have access to entry to this type of vending by electricity, and therefore the fuel used even the most resource-poor small- to heat fryers is either charcoal or scale farmers. Coating foods with portable liquid petroleum gas (LPG) sugar or salt, or coating meat, fish or cylinders in countries where these are vegetables with batter are each done available and where the additional by hand before the food is cooked investment is affordable. Shallow and require only a pan to contain the frying and sautéing are done using a coating material. frying pan or hotplate, and stir-frying Other types of processing, most commonly uses a wok. Each of including drying (grains, nuts, root these methods requires the vendor crops), baking and fermentation of to have a fixed location, or less root crops or soybeans, are not usually commonly, to mount the equipment carried out on the street. This is either on a handcart. Similarly, roasting because of the longer time required meats, plantains or maize is most to process the foods (for drying, commonly done using a charcoal crystallising and fermentation), the fire, with roasters often constructed larger amount of space required (for

44 ak, eedn o te cl of scale operation. Baking may take place in the on depending or tanks, buckets pans, metal or requires plastic This water. the that removes concentrations increasing of solutions sugar in them soaking by dried are crops root of types some and fruits Crystallising fuels. equipment and in investment require not does it because used sun is drying countries, most In members. family by household farmer’s at the or farm the are on either foods prepared Dried ). ( required equipment expensive more and immobile larger, the or drying) livelihoods food andbeveragesforimproved o 21 No. booklet Diversification FAO (see processors other from bought foods are fermented the or pans, traysand metal including equipment, domestic in homestead the at place takes either foods other or kenkey make to cassava and tempeh make to of soybeans Fermentation fires. are heated by wood, coal or charcoal that containers similar or drums oil concrete, bricks, from constructed home-made dedicated a using or oven, domestic a using home the ). ). Traditional fermented 45

Selling street and snack foods ■ prias lo nbe amr to farmers enable also Appraisals pay. to willing be might they price what and them about think they what asking and them taste new to customers allowing Moreover by tested be can products competition. to compare price and quality the how and most, the sell snacks and foods which meal, or portion food snack a the how in sold quantities the served, is food away), eat/take (sitting to needs down their meets the service whether served, being questions food of quality ask the example, for and regarding, observe can They preferences. consumers’ markets and in changes to reactive not and proactive be to farmers enables so forth. and authorities, regulatory and competitors of activities the pay, to willing are they prices the and prefer people foods of types the customers, important their including enterprise, food snack and street the of aspects of aware be to farmers small-scale enable appraisals Market failure. to an prone less making and risky of less enterprise part integral an is Conducting regular market appraisals en i cnat ih customers with contact in Being Market appraisal Strategies for marketing rie i sml mre research market simple in trained risks, butnoteliminatethem. decision-making. and Regular market appraisals can reduce in risk eliminate uncertainties fully they as cannot success guarantee cannot appraisals market However snack foods. and street of marketing and processing and production farm both to related decision-making improve to helps and enterprise the supports the are labour requirements. This knowledge what and needed, are they when channels, normal by sale for food snack and amounts the to compared ingredients street for or raised planted be to need that of or animals crops of terms amounts and in types the example for requirements better, their plan to farmers delivery offoodisrequired. door-to-door whether or ceremonies, weddings, and celebrations for birthday funerals, services catering providing sites, building on workers by, to close are that offices in people to directly meals serving for example, include, could This served. be as potential new customers that could be targeted could else who out find ml-cl fres hud be should farmers Small-scale enables knowledge Market 47

Selling street and snack foods methods. Advisors can provide centres, train and bus stations - in fact such training and/or refer them to anywhere that has sufficient pass- appropriate extension services. They through traffic, in other words the can also provide supplementary daily numbers of potential customers. market information, particularly Small-scale farmers need to carefully relevant statistics from governments, evaluate different locations to find local authorities and studies that will the most suitable one for them in support small-scale farmers in their terms of ease of access; the type of street and snack food endeavours. sales outlet (permanent, semi-mobile, fully mobile) that are permitted in the ■ Location: stationary and mobile particular area; water availability; vending sanitary conditions; visibility to Location is very important for street passing traffic or pedestrians; and snack food enterprises. Locations products that are in demand; prices of vary considerably from remote rural products compared to those of other villages where street foods are sold vendors in the area; any informal on roadsides to passing road traffic, taxes that may exist and licensing to road junctions in congested urban and permits required.

FIGURE 12 Street food vending on the side of the road may be good as a sales location, but can congest traffic (Photo: FAO/24518/ D. White)

48 ■ sauces may be complemented with with complemented be and may sauces leaves cut salad tomatoes, kebabs, onions, of sales example, For other. each compliment to products of products and the possible combinations food of variety street the sold, be should products which particular defines a location at demand Consumer may they However, sales. street for for judge to themselves which are the best locations able therefore are and towns local or areas own their know (Photo: FAO/24521/ D.White) Street foodvendor locatedinamarketBangkok,Thailand FIGURE 13 Products: decidingwhattosell to likely are farmers Small-scale and licencesorpermits. certificates health regarding example for information, getting in or locations, more cover to enterprise the expand they if advisers from assistance require complement eachother. that and popular most are that foods to important more of combination correct the understand is It sales. greater the the offer that on foods case more the the always not is It task. important an ‘menu’is a deciding and can be sold as one ‘packaged product’, products various of mix This falafel. 49

Selling street and snack foods ■ Products: safety, hygiene and hygiene or does not practice hygienic quality food production. Again the location Foods that are acidic (for example fruit is a significant contributory factor, juices, pickles, chutneys, fermented and places that have accumulations dairy products) are unlikely to carry of rubbish that attract insects, rodents a risk of food poisoning because or birds, the lack of clean water for pathogenic bacteria are unable to grow washing hands and equipment, and in them. Similarly street foods that are insufficient facilities to regularly correctly heated to a sufficiently high dispose of waste food in a hygienic temperature for long enough and then way, each contribute to increased risk consumed while hot are unlikely to of contamination of the street foods. cause food poisoning. In some countries street food The main dangers are from low- vendors have been found to use acid foods (for example dumplings, unauthorized additives such as rice, and steamed doughs, the colouring agents rhodamine raw vegetables), especially if these B and methanal yellow, or are not heated sufficiently, or are kept synthetic sweeteners are used to on display for a long period after they adulterate drinks sold on the street are cooked before they are consumed. (see Box 5). Contamination of street Similarly low-acid fish, meat and milk foods by lead is another problem, but may become contaminated before they this is declining with the introduction are prepared into foods and cooked. In of lead-free vehicle fuels. There is these products, bacteria may release a more widespread problem with poisons into the food that are not street foods that contain groundnuts destroyed by cooking and can result in (peanuts), as a result of contamination food poisoning. Finally, any product with aflatoxins at levels above 30 μg/ that uses water as an ingredient has the kg (ppb), the safety margin set by FAO/ potential to cause food poisoning if the WHO guidelines. Pesticide residues quality of the local water supplies is above authorized levels have also been unsatisfactory. detected in street foods, particularly in Given the locations of many street vegetable-based products. However, food vendors in markets, bus stations this is not an exclusive problem for or industrial or residential areas, the street foods, and home-cooked meals water quality may often be suspect. in these areas are likely to contain Foods can also become contaminated similar concentrations of aflatoxins if the vendor has poor personal and pesticide residues.

50 n mhss n anann the maintaining on emphasis an and have should foods, it, serving or packaging the of processing and preparation ingredients, (GAP), of to storage transport, and handling Practices through the Good Agricultural appropriate growing following that food from means This everything, standards. expectations and consumer meets quality that the have also should They consumers. poisoning risk not and eat, to safe and be must foods, packaged pre- as sold prepared or street the on are served products, they All whether quality. is activity livelihood this for strategy marketing TABLE 6 n motn eeet o a for element important An especially rice Reheated food, Raw meatandfish cold vegetables, especiallywheneaten Pastries/pies filledwithmeat,fishor Driedfoods Leafy saladvegetables(e.g.lettuce) Dairy creams,milk Cooked foodtobeeatencold Source: AdaptedfromFAO&WHO. 1997.CodexAlimentarius.Generalrequirements (food hygiene),Rome Risk offoodborne diseasesfromdifferenttypesoffoods High Soups Salty foods Pickles andchutneys water orhaveaddedice) drinks thatmaybeadulteratedwith Fruits andfruitproducts(butnot Fried food Cooked foodforimmediateconsumption Boiled vegetables products fromthoseofothersellers. the differentiate competitive may that advantage a provides and foods quality higher to contributes this All pollution. the environmental from protecting food as well and as rodents, birds insects, prevent of to proliferation nearby accumulate to garbage and allowing not water, clean potable using properly utensils wash to how 6), Box (see vendor the by hygiene personal good (see 6), Table sold or served being of food characteristics the the of aware should be vendors that means sale of - from farmtofork. product the of safety and quality yin ad aey t h point the at safety and Hygiene Medium/Low 51

Selling street and snack foods BOX 5 Street food products and safety

The risk of food poisoning from street food remains a threat in many parts of the world, especially because of microbiological contamination. Food-borne pathogens pose a serious health hazard, essentially determined by type of food and method of preparation and preservation. One clear factor of risk is the lack of vendor knowledge on the causes of food-borne diseases. The risks to are exacerbated by poor hygiene, inadequate access to clean water and waste disposal, and unhealthy surroundings (proximity of drains and public discharge sites). The improper use of additives (often unauthorized colouring agents), mycotoxins, heavy metals and other contaminants (pesticide residues) are additional street food hazards. Experience has shown, however, that with proper training and control of street vending, the potential health hazards of street foods are minimized.

Source: Adapted from i) FAO. 2009. Good hygienic practices in the preparation and sale of street foods in Africa, tools for training, Rome ii) FAO. 2001. Training manual for environmental health officers on safe handling practices for street foods, by A. M.A. Kidiku, Rome

FIGURE 14 A scientist carries out a test inside a mobile laboratory used for inspection of street food in Sao Paulo, Brazil (Photo: FAO/15862/ G. Bizzarri)

Vendors who supply foods confidence and hence create the that consumers enjoy and do not possibility of repeated sales. make them sick build trust and Consumers’ evaluations of quality

52 prahs tr fo te farm the from start approaches Practices’ ‘Good These booklet). the further reading (see handling and practices for street food preparation on safe materials training specific Control Critical Hazard are There systems. (HACCP) Point and and Manufacturing Analysis (GMP) Good Practices Practices (GHP), Handling Good GAP, and of versions simplified targeted appropriately in training with standards. servingand preparation processing, careful requires consumer every to same sale every that vendor.means This the from snacks and meals good of history the on not and ate are based only on the last meal they Source: Adapted from FAO. 1995.Training ofstreet foodvendors:Didacticguide,Santiago when itistouchedbyflies,handledwithdirtyhands,ormadeusingutensils. in dirtywater,when itiswashed processing during anddisplay preparation orduring clothing, etc. Food becomes contaminatedonthe farm when irrigated withsewage,or water,found insewage,contaminated on dirtyhandsandundernails, hair requires cleanliness ateverystageofthefoodchain.Forexamplemicrobescanbe additives)andphysical(dust,grit, metals, unauthorized hairetc.). Food hygiene (microbes, parasites,insects), biological chemical(insecticides,detergents,heavy viruses) ortheirtoxins, and foodsthat are freefrom contaminants. These canbe it but food, (bacteria, parasites, by micro-organisms not contaminated means foodsthatare also a of texture and colour odour, flavour, correct the having means quality hygiene andtheirin role andresponsibilitieskeepingthe population healthy. Adequate for human consumption.Street vendors needto fully understandtheimportanceof and thesefoodsmustbesuitable of people Street andsnackfoodsareeatenbymillions BOX 6 dios a poie support provide can Advisors The importanceofthevendorinfoodhygieneandsafety eto o this of section Selected o t peev pout safety, product hygiene andquality. preserve to how on farmers small-scale to training providing sale, of point at end and ■ six mainfunctions: has Packaging systems. distribution and materials to access of materials, costs requirements, consumer food, a for required protection of degree country the on part to in packaging depends and country of from varies availability types of and the activity: aspect livelihood important the another is foods snack and street Packaging 2. 1. Packaging protecting theproduct; convenience; handling andtransport 53

Selling street and snack foods 3. preventing loses; a packaging to protect it from 4. extending the shelf/storage- dust, insects and other factors that life of products; can contaminate it. Plates, cutlery 5. an aesthetic role for and other materials used to serve consumers; and food also need to be considered 6. dividing food into as packaging, and should be made convenient units for sale. from appropriate materials and can withstand usage by customers. For In street and snack food example plastic spoons should be enterprises packaging is required heat resistant and plastic knives for the transport of ingredients and/ should be non-breakable and both or food and snacks from the farm to should be easily cleaned if they the point of sale, for the storage of are re-used. Street foods that are ingredients, for wrapping food to be supplied to offices at lunch time taken away by customers or delivered need to be packaged carefully (for to offices, as well as containers for example in plastic or cardboard food to be served in when customers boxes, or in India in metal ‘Tiffin eat it on the spot. These packaging boxes’) to retain food quality. Also requirements are an important aspect stored ingredients on the street of a sustainable marketing strategy need to be packaged properly with (see Case Study 5). appropriate materials to prevent Packages to transport street and contamination by rodents and snack foods need to be sturdy, easily insects, or airborne dust. handled and they should prevent Packaging can be found in a the food becoming contaminated wide range of materials (wood, or damaged by jolts and pressures earthenware, glass, metal, plastic, during transport. Wooden, plastic paper and cardboard), and the or cardboard boxes are commonly choices of which materials to use used as transport containers. Snack depends on the properties of the foods may be sold to customers foods, the availability of packaging in plastic bags that are clean and materials at a local level and their made from a type of plastic that cost. Farmers should also take is appropriate for the type of account of the minimum quantities snack food being sold. Food that per order and the reliability of the is ready to eat also needs to have supplier.

54 (Photo: FAO/24510/ D.White) andfoodready onplasticplatesforimmediateconsumption A street vendorpackaging foodintopolystyrene containers fortake-away FIGURE 15 Journal ofFoodSafety27,pp.66-81 street fooddoublesandpublicperception ofvendingpracticesinTrinidad, West Indies, Soruce: Adapted from Benny-Ollivierra,C.&Badrie,N.2007.Hygienicpracticesbyvendorsofthe glass casesandonlyveryfewusedwoodenboxes. containers),othersusedstyrotex doubles vendorsusedIgloos(insulated boxes, some for storageofcooked case and a glass used to thepublic their doubles displayed who toprotectthemfromcontamination. doubles their covered adequately The vendors using apronsandheadrestraints.Importantly,were dressedappropriately all vendors street vendors itwasfoundthat 55 percent of vendors werecleanand99percent study of on FridaysandSaturdays.Inanobservational late nightsnack,especially as a for breakfastand commonly late atnight,astheyareeaten and also morning peasandoptionally chick curried with in the doubles and spices.Streetvendorscommonlyprepare sauce withcondiments filled of bread, pieces flat two of composed are averypopularstreetfoodin Doubles Trinidadand Tobago. The doubleis asandwich CASE STUDY 5 practices inTrinidad andTobago Street foodvendorsandhygienicpackaging 55

Selling street and snack foods Packaging can be made from available materials include clay locally available materials, provided pots and bowls for yoghurt, wooden that they are safe and hygienic and boxes for bottles, or sacks made from do not alter food quality in any plant fibres such as jute or cotton. way. Leaves are used frequently as Each of these packaging materials wrappers for street foods because also provides employment for local they are cheap and readily available. packaging manufacturers, who However, they do not protect foods are themselves often small-scale from micro-organisms, or moisture businesses. loss/pickup and hence they are only Packaging containers and plates suitable for short term storage. For and cutlery that are intended for example, banana leaves are used repeated use should be easy to clean. to steamed foods in East and Other packaging, such as plastic West Africa (for example matoke bags for snack foods, that are only and kenkey) and palmyra palm used once, should be designed for leaves are used to weave boxes to minimal waste and recycling through carry cooked foods. Other locally municipal recycling systems to reduce

FIGURE 16 Uganda leaves are used as a ‘table cloth’ for meat served on skewers (Photo: FAO/19333/ R. Faidutti)

56 o aporae o s a food or as use appropriate packaging. to appropriate be not may identifying what and locally packaging made of producers identifying by support of be also The can advisor requirements. legal any and packaging of suppliers possible as each type of food and snack, as well for used be to materials appropriate farmers by providing information on countries. most in requirement legal a is This as well as expiry date of the product. used,ingredients the inside, food of display the producer’s name, weight should and foods pre-packaged for the requiredneedsanduse. on depending disadvantages, and Each type of packaging has its advantages challenges. environmental appropriate equipment,Practical Action, Rugby, UnitedKingdom Source: Adapted from Fellows,P. &Hampton, A. 1992.Smallscalefoodprocessing: A guideto aluminium foilorcellulosefilmprotectthesweetsagainstmoisturepickup. high humiditythe sweets become sticky. wrapsmadefrom Individual waxedpaper, leaves, inareasof or sugar-cane in banana sweets areoftenpacked Although better protectsthefoods. to polythene,asthis canbeused,asopposed moisture, airandlight.Polypropylene for a needsto longer shelf-life,thepackaging provideabarriertomicro-organisms, wrap isoftenused.However as theyareeatenonthespot,andapaper packaging sophisticated do notrequire for immediateconsumption Snack foodsthatareintended BOX 7 Advisors can support small-scale considered be to need Labels Packaging forsnackfoods ■ be protected from sunlight, rain, rain, sunlight, that factors other and rodents insects, from protected be can they how also but customers, aesthetics to of terms in only not thought out, carefully be to need display foods to used are that material. Containers grade and food smooth a impermeable of made be should where areas surfaces in place, takes preparation food and clean, to be easy to need stall a construct materials to used The cleanliness. portray also but customers, to not attractive only are that colours bright other or an orderly way and using either white in out foods the setting involves This cleanliness. portray and consumers to stall. attractive be to a needs display The from or hawking street by important is sold is food the whether of regardless displayed are foods snack and street which in way The Display 57

Selling street and snack foods can make the food unappealing or and hence creates more consumer dangerous to health. appeal, confidence and trust. Vendors Vendors are also part of ‘the should have good personal hygiene display’ and their appearance can (for example clean body and hands, be very effective in enhancing the hair short or tied back) and work in overall display and encouraging clothing that is appropriate to protect sales. This is based not only on food from contaminants, such as their physical appearance, but also a light coloured apron, and hair on how they relate to customers: covered with a cap or scarf ( see Case making a friendly atmosphere and Study 6). being talkative, for example, can be Signs are another important important marketing aspects that factor that improves a display. contribute to the overall display. The They can promote the name of the personal appearance of the vendor vendor, the dish of the day and its is also another important part of the price. Signs should be clear and display: it reflects concern for hygiene easily readable; and are used as

FIGURE 17 A street food stall in India. The stall is painted in white, has glass windows to protect the food on display and signs detail what is on offer, the various prices and the name of the enterprise (Photo: FAO/19571/ G. Bizzarri)

58 rvdn ifrain n training and information providing by strategy.Advisors farmers small-scale support can marketing of part the are hence and advertising and consumers. vendors both among appearance and neatness of values by influenced highly be to and disorganized fairlydirty. Local perceptionsof food safety and hygienethus seem often sites were preparation neat, thefood of thevendors the appearance and many effortsthat while observations neat premises were made tokeepthevending of aesthetic,social,andmoralpureness.Furthermore,itwasclear fromtheparticipant associated withhavingagoodmoralattitude. Thus, neatnessiscomposedofvalues friendly, andpolite. Also, ‘cleanliness’and was connotation a moral to have seemed as personalpurenessandpositivequalitiessuch neatmanners,being and vendorsreferredtoneatness is importanttome”.Consumers Her appearance you take the hygieneof the vendor intoconsideration. That is, howthepersonlooks. ... selective being by careful be to have “Youwill said: consumer One sites. vending jewellery,to customersattheir themselves before presenting andputtingonaprons conscious of changing stainedclothes to clean ones, putting on colourful dressesand of is astrongfocusonthepersonalneatnessandappearancevendor. Vendors are Both observations and interviewswith vendors andconsumersmadeit clear that there correct andorderlybehaviour. as ahealthconcernormotivatedbyrisksbutratherintuitively indicated always is not hygiene that suggests finding This benefits. health related the reflecting customers, withoutthem and per seforvendors dirt wereoftenapurpose eliminating and of neatness.Hence,neatness their standstocreateanatmosphere decorating and jars, bottles inanartisticmanner,foods ondisplay,other colourful and arranging pots, and up lining time some quite spent vendors most that confirmed places again”. things arenotneat,youwon’tbuyfromthatplace The observationsatvending must beinorder,must beinorder, everything if yougoandbuyrealize because has everything correct in place” and “when there is no dirt to be seen” and “the person seller a “When correctness: and order of state inclusive all an and site vending the of consumers, neatnesswasoftendescribedandassociatedwithaestheticappearance with and interviews Infocusgroupdiscussions on neatnessinmanyconnotations. emphasis observed and verbalized much the was study the of finding particular One CASE STUDY 6 Kumasi, Ghana,JournalofUrbanHealth, 85(6),pp.952–964 F. &Samuelsen, H. 2008.Keepingupappearances:perceptions ofstreet foodsafetyinurban Source: Adapted from Rheinländer, T., Olsen,M., Abubakar Bakang,J.,Takyi, H.,Konradsen, surroundings inKumasi,Ghana Neatness ofstreetvendorsandvending required forstreetvending. appearance personal the as well as foods display to ways appropriate on 59

Selling street and snack foods ■ Organization sharing and pooling of resources Good organization of the enterprise and skills; acquisition of new skills in terms of production, processing as a consequence of cooperation; and marketing is another important lower transaction and transport costs; element of a marketing strategy, and improved access to credit; improved small-scale farmers have a number capacity to access urban areas; more of options in joining together into opportunities for market linkages; an association. For associations greater opportunities for being to occur among farmers within a trained in hygiene, food preparation, community a number of issues need business skills development, etc.; and to be considered: the first is the a unified voice for obtaining licenses community’s social cohesion, which and permits for street vending from may be commonly related to ethnic, authorities. tribal and religious composition; Associations provide marketing secondly, the presence of other pre- capacity well beyond what a single existing associations within the small-scale farmer and family community; and thirdly, motivated could do on their own. A farmers’ individuals within the community association has the potential of being also need to be considered. An able to set up more street stalls and/ association needs to be an economic or more street hawking as its labour undertaking that supports farming capacity is higher. This translates activities and generates extra income. into more points of sale as well as For associations to be successful, increased capacity for obtaining they need to be market-oriented, market information and becoming proficiently and effectively managed, more competitive. Associations can have a good organizational structure also have more bargaining power and that clearly sets out everyone’s rights leverage with public authorities, other and responsibilities, caters for the associations and donors. For example, needs of all members, considers in cites where street food vendors are gender issues, and allows for freedom organized into associations, small- of speech. scale farmers can have more leverage In the particular case of a street and when approaching them if they are snack food enterprise, the benefits of in a group then on their own. Small- joining together include: reductions scale farmers may also join such in the costs of buying farm inputs, associations and/or form their own production, processing and marketing; associations of street food vendors.

60 can regularly discuss their problems problems their discuss regularly can They are also a forum where members matters. other occupancy and location selling of example for members: its among disputes over settlements Study 7). food Case (see countries many street in sectors informal in unregulated ignored be otherwise to would that protection rights legal them legal granting members, provide and authorities local by instances many in recognized are associations Such and vendingorganizationsinsixcities,ILO,Geneva Source: Roever, S.2006.Street tradeinLatin America: Demographictrends, legalissues pressure from,andnegotiatewith,localpublicauthorities. ofspace over allocation among vendors,andtheyabsorb on streetsandsidewalks,theypromotecohesion members among resolution conflict for provide they play: have animportantroleto these associations Nonetheless, dissolution. association fairly low. betweenmanagementandmemberscommonlyleadto Disagreements is members loyalty between and regularly paperworkisnotupdated not followed, rules arecommonly in thatestablished are notveryinstitutionalized these associations street andmembersarefew.on ablockorsingle vendors encompassing However mobile andfully mobile (ambulatoryvendors). These associations are small, usually by those who havea permanent pointof sale andless by vendors whoare semi- Since the 1960s manyassociations inLimahavebeenformedby vendors, especially CASE STUDY 7 Associations also may enable enable may also Associations Association inLima,Peru viaiiy lgsain training opportunities andsoforth. legislation, availability, credit on information can provide they also association; community an up set to among interested other and members meetings preliminary organizing by group formation encourage and They promote can associations. farmers’ scale small- helping and supporting in role supporting members. the in important be can that capital social increase and requirements and dios a pa a significant a play can Advisors 61

Selling street and snack foods ■ snack foodenterprises. and street of promotion the in barrier major a be can access services support of to Lack for preparation. food methods hygiene appropriate on services training to example inaccess, for difficulty find and may thus communications regular and are Women commonly services. excluded from mainstream support access to to regard in issues gender to given Particular be to needs access. also attention and hinder all can example, infrastructure for telecommunications, road problems services, with local policies support from for circumstances considerations and contexts. appropriate Distance and with to’ get them. ‘to need services support also but services, support to’ get ‘to small- that mobility need only not farmers scale means This services. such to proximity importantly and also but mobility, Access requires only provide. not they support the from benefit to able be to services to access require farmers Small-scale ces ed t b facilitated be to needs Access Access tosupportservices Support servicestopromote street and snackfoods ■ on acasebybasis. usually defined, be to needs a service for pay and organize provide, organization to appropriate Importantly, most services. the donor and private by provided example be can for training areas, other in while intervention, sector public for need a for example, areas infrastructure, there may be certain In services. such deliver should who ii) and services be to such for pay will who need i) considered: issues important two have a similar quality; and they may they and quality; similar a have and safe are foods all sure make to needed techniques assurance quality apply to able be not may they buy); to equipment as which knowing as well skills organizational (including scale larger a to production increase however lack knowledge and skills to may They them. make to skills knowledge and the have farmers scale small- and area foods an to traditional snack are and street popular of majority the booklet the of section As described in ih ead o upr services support to regard With technical information Knowledge, know-howand The livelihood activity The 63

Selling street and snack foods not have the business management become an integral part of the public skills needed to operate an enterprise administration’s coordinated efforts (including production scheduling, to support small-scale farmers. staff management, marketing and When providing advice, building financial management). on local knowledge, culture and Advice must be based on sound capacity has the greatest potential knowledge and delivery methods for success. For example, when that need to be adapted to the local training is conducted on appropriate context. Technical support services food handling practices such training may be provided by government needs to build on and around institutions, such as technical traditional food preparation methods. colleges, universities, Bureaux of Standards, departments in Ministries ■ Technical training of Agriculture, Health or Commerce/ Clearly providing the whole spectrum Trade and Industry and related of training that may be required from extension services; local NGOs and a technical level for a street and other ‘third sector’ organizations (for snack food enterprise may initially example manufacturers associations, seem daunting and new subjects to farmers’ clubs and societies); and be learned by small-scale farmers international organizations that are may seem overwhelming. However working locally or in the capital with a practical ‘learning-by-doing’ city, including United Nations-based approach, good organization and fine organizations such as FAO and tuning of the training to local needs, international NGOs. necessities and capacity, the training Local municipalities have a can be made more manageable for large role to play in providing training services, be they public, advice to small-scale farmers. Local private or donor. For example, administration is knowledgeable training can take place in a farm about the particularities of the local homestead and/or on the premises of context in which street and snack food a small-scale processing enterprise processors operate, they are fairly and/or in a farmers’ association accessible by small-scale farmers and centre, rather than in a venue that is importantly can provide information not representative of the conditions and advice to other organizations. under which farmers will be working, With appropriate guidance and such as a college. Further, small-scale training local municipalities can farmers can also be taken on

64 o gne-ae tann cn be can training ascertain gender-based to how required is emphasis particular countries, some in women of case the in example For aspects. social and culture traditions, local of result a as training such taking resist also may they and resources, limited have farmers small-scale commonly as training such for pay’ will ‘who reading the sectionofthisbooklet. in given are on details aspects of training in food processing More processing etc. enterprises, small-scale vendors, food street to observe visits’ ‘field (Photo: FAO/19300/ R.Faidutti) methods Women inUgandareceiving practicaltraininginappropriate foodpreparation FIGURE 18 mjr atr o osdr is consider to matter major A Selected further pay forthetraining. to appropriated is sold products from a small percentage of income derived locally financed. be For example, in some cases, can that been and developed have that models many successful been have there training, of payment For norms. local and traditions upsetting without delivered ■ them in making the right choice of of choice right the making in them for small-scale farmers and also supporting technology to is access enterprises facilitating food snack and street enabling of aspect important Another Access totechnology 65

Selling street and snack foods FIGURE 19 Drying mango slices in Guinea. The solar drying technology has been upgraded using local materials and plastic as well as a local framework design. All this to reduce drying time, maintain quality and prevent the mango slices from being infested with insects (Photo: FAO/15837/ R. Faidutti) equipment. Many small-scale farmers ■ Business skills training have little choice when selecting Small-scale farmers need to acquire equipment and commonly buy what is sound business knowledge and skills locally available. Equipment should be so they can administer and mange the correct size for the intended scale their enterprise in an appropriate of production. The capacity of each manner and reduce the risk of failure. piece of equipment in a process should Knowledge and skills in such areas as be matched to the others. Advisers bookkeeping, production planning, can assist in providing them with cash flow and marketing are all information about locally available necessary to sustain a business over technology, encourage them to survey time. Moreover the development street food and food processing of entrepreneurial skills is also enterprises and also to research important as competition in street suppliers to find out what equipment is and snack foods can be intensive, available before making a decision on especially in peri-urban and urban what to buy. areas.

66 ■ nepie Ti i nt sal the usually not is This enterprise. food street and snack a an important for element is finance to Access materials widelyavailable. training are there shows booklet this readingSelected further the as and services such delivering in effective very be can services donor management, and private However economics. and business marketing management, agribusiness farm in example advisers who have for a good can background training, such background deliver and knowledge (Photo: FAO/23287/A. Proto) FarmersbeingtrainedinPeru FIGURE 20 Financial services Advisers who have the appropriate eto of section ik utmr. motnl though, Importantly high- customers. as risk perceived be can they as to farmers small-scale unwilling to money be loan may banks The needs. farmers small-scale to suited not are products their not or are available, services their areas many banking in but approached, be Formal can systems buildings. equipment in and is especially investment and needed, grow to want is credit more often required when enterprises to Access sourced savings. commonly from be can funds required and all, at investment if any investment, small only requires which enterprise, kitchen a for case 67

Selling street and snack foods CASE STUDY 8 Micro-leasing instead of micro-loans: food carts in Bangkok Thailand

Lending institutions can use equipment leasing as an alternative scheme to provide credit to enterprises. Known as ‘micro-leasing’, it differs from micro-lending by leasing equipment instead of loaning money. In a study carried out in Bangkok, Thailand, on mobile food carts it was found that there was a need for a flexible leasing plan. This derived from i) the differing income levels of mobile food vendors that derived from the different foods sold from each cart, and ii) the different models of carts that were available and their related purchase price and value. Consequently the study recommended that when arranging a lease plan, repayment and interest rates must not only be established on the type of cart used, but also to the type of food sold on the cart.

Source: Adapted from Brown, J., Groth, A., Mendez, E. & Tsegaye, B. 2004 Economic empowerment through a micro leasing program in Thailand, Worcester Polytechnic Institute, Worcester financial institutions need to develop ■ Institutional role credit services that provide for small- The public sector has a large and scale farmers. At the same time these central role in supporting street and services need to be profitable for the snack food enterprises, particularly financial institution and not be too to foster an enabling business onerous for the small-scale farmer in environment. This encourages trade, terms of interest rates and payback opens up new enterprise opportunities, period. facilitates paper work, the registration Advisers can play a critical role of businesses and so forth. Providing in the aspects of financial access institutional support to businesses is and availability by providing small- also another public role. For example, scale farmers with information and this may involve encouraging local options that they may take. For municipalities to be more proactive in example, credit may be available from encouraging street food enterprises to microfinance initiatives run by NGOs, register in the formal sector, providing credit on equipment may be provided licences, providing training in good by the manufacturing firm, etc. hygiene practices for street food However promoting and encouraging vendors, etc. Institutions at local level small-scale farmer savings schemes can be encouraged to create and foster and providing appropriate training on relationships with street and snack such matters as group savings are also food vendors, for example, enabling feasible and advisable options. meetings between municipality and

68 uprs tet n sak food snack and and favours street regulatory supports a that of environment provision and licensing, registering,etc. congestion, traffic space, public of discuss matters regarding occupation torepresentatives vendor food street .Developarangeofadaptedservices: 3. Improvethebusinessenvironment: 2. Recognisethesectorandsupportemergenceofprofessionalorganizations: 1. foods in Africa threemainrecommendationsemerged: policy inregardtostreetfoodsandotherprocessed onpublic In astudyconducted CASE STUDY 9 and povertyreduction insub-Saharan Africa, GenevaTrade &DevelopmentForum Source: Adapted from Bricas,N.&Broutin,C. 2008.Foodprocessing andretail micro-activities h psig f legislation of passing The economic, fiscal and legal spheres), technology ( technical innovations in innovations (technical decentralised financialsystems). technology or spheres), institutes (microfinance services financial to access and ) processing product legal and fiscal economic, commercial, technical, on (information research information finished), is training mentoring management), andbusiness (support intermsoftechnicalandbusinessmattersfortheenterpriseonce (technical training areas: main five in capable of overcoming the constraints that they encounter. These can be defined These shouldbeadaptedtotheparticularitiesandneedsofsuchactivities of services. of arange sector isthedevelopment micro-activities commercial and processing food the for policies support defining in elements key the of One policies, especiallyrelatingtotrade methods. in macroeconomic greater consideration This sectormustalsobegiven operating and capacities financial their account into taking while finances public effectivefor an the conditions to by micro-activities contribution andrecognised in force.Inparticular,the sectorbypassregulations ofcreating itisaquestion a situationwherenumerousactorsin conditions andproductqualityavoiding objective inmodifyingrelationswiththestate and localauthorities,improvingwork ofthesector.the obstaclestodevelopment isamajor legislation Revising Improving orevenreformingthebusinessenvironmentisnecessaryto remove of definition public policiesfavourabletothedevelopmentofsuchasector. the for prerequisites are organizations professional of emergence the encouraging and economy to thesectorinnational Giving fullrecognition processed foodsin Africa Public policyonstreetfoodsandother and adopted. enterprises that can be easily adapted micro-processing their small-scale and farmers to affordable are that methods that assurance quality at legislation looks example, For in. involved be to needs sector public the that role another is enterprises 69

Selling street and snack foods Importantly, the public sector and business training. The public needs to provide infrastructure such sector can also encourage public as roads, clean water supplies and private partnerships, for example, in telecommunications that support providing electricity to street stalls street and snack food enterprises as and processing enterprises. well as encouraging rural and urban Institutions, especially at municipal linkages. Moreover a more reliable level, can conduct regular surveys and well-kept road system can and studies of the status and outlook encourage travel between rural and of street and snack food enterprises urban areas and help small-scale to indicate where opportunities farmers to sell street foods in busier may exist. They can also provide urban environments. information and recommendations for The public sector can encourage updating and renewing legislation, as the private sector more in terms well as providing indicators of where of providing support services, training is needed or where more for example: technical, quality public intervention is required.

FIGURE 21 Woman cooking tortillas in El Salvador on an energy efficient stove (Photo: FAO/21555/ G. Bizzarri)

70 ■ n efciey omnct with communicate effectively and Public authorities can more efficiently authorities. public can with discussed be issues where forum a provide Associations enterprises. food snack and street supporting to contribute small-scale all for can vendors street and processing associations and and organizations farmers’ encouraging Promoting public with of administrations. voice terms and in marketing leverage little own have their on farmers Small-scale • • • • • advantages wouldbe: the technologies cooking were toconvertimproved If manyofthevendors issues forvendorsandtheirfamilies. both instreet pollution citiesaswellinthehomestead,andthiscontributedto health contributed to greenhouse gas emissions, depletion of forest resources, significant air considerable. This energymainlyreliedonfuelwood,charcoalandkerosene,which was consumption It wasfoundthattheirenergy enterprise. the moreformalprocessing both onsite, at a street stall andonamobilecart, as wellinthe homestead orin in termsoffoodpreparation consumption about theirenergy little isknown However The large numbers of street food vendorsandhawkersin Asian citiesis well known. CASE STUDY 10 Practical Action, Rugby, UnitedKingdom Source: Adapted from Tedd, L.,Liyanarachchi,S.&Saha,S.R.2003.Energy andstreet food, • Organizational options less airpollution; home andstreetstall. This willreduceexposuretohighlytoxicsmokeandresultin cookingtechnologies,especiallythosewhichremovesmokefromthe Improved Reduction Reduced Improved Improved euethe overallconsumptionofenergy. Reduce vulnerability; profitability of the individual street food vendor’s business; profitability oftheindividualstreetfoodvendor’s fuel efficiency; in theuseoffuelwood; food vendors Energy consumptionin Asian citiesbystreet amr. dios a poie the small-scale provide of can Advisors farmers. among formation associations the and initiating encouraging can in instrumental Advisors be compelling. is practices more acquired newly with comply to pressure peer as training, more importantly, implementing such regulations. and efficient in receiving training and and effective laws more information also are Associations new of on distribution the example, for facilitate, easily can more and farmers small-scale more 71

Selling street and snack foods initial contacts, encourage meetings, • Provide information on the and set down rules and legal status potential of the sector for for the association and so forth. smallholders; • Advise and support small-scale ■ Role of the advisor farmers in their feasibility plans, Advisors supporting and promoting costing of the business operation street and snack food enterprises to and estimating profitability; improve livelihoods is an important • Provide support and training aspect in the overall strategy of or provide information on smallholder development. In who can deliver such training particular the advisor needs to: in appropriate food handling, • Survey the street and snack food packaging, storage and display of sector, ascertain demand and foods; supply, understand how the sector • Quality control from farm to fork; functions and provide information and appropriate business practices; to smallholders and also to other • Advise on how marketing can be interested stakeholders; improved; • Understand the opportunities and • Actively promote smallholder challenges that the sector has to associations. offer; • Provide information on inputs required for the sector, for example, suppliers of equipment, suppliers of mobile carts, etc.; • Provide estimates on building facilities and layout for more formal processing operations; • Provide information about laws and regulations, not only concerning street vending and hawking, but also on food hygiene practices to follow, quality, etc. Regularly update smallholders on changes in laws and/or the enactment of new laws;

72 ■ and processors; enterprises within the the within enterprises processors; and vendors of: terms in diversity large is a There sector. the of requirements and diversity the understand to need in the is challenge fifth especially The areas. urban congestion, related traffic issues to the versus locations strategic require vendors space: public of occupation the regulate to need the is challenge fourth the The sector. formal in processors sector and retailers informal food the then overheads fewer in have commonly are who processors and vendors economy. competition: unfair to the relates challenge of third The part integral an become can and grow can that sector economic grassroots-level a is it but this poverty, from escape that an not is recognise sector to is challenge second The sector. economic a viable be can it and many of the livelihoods for opportunities represents to but processing, only and devoted vending sector occasional a not is It exists. vending that street is recognizing informal such the challenge authorities, first the is For enterprise regulation. food snack and a street for challenges biggest the of One Regulatory Challenges health and safety of vendors on the the on vendors of safety and health to relate techniques. challenges regulatory Other management business may require training in more advanced is well established the small-scale farmer enterprise the if preparation; and handling food appropriate in business matters start-up technical basic a on focus more requires example, for business: a as growth of level its and the enterprise the of size the on depending of different be to diversity needs Training sector. the account take into and recognise to need training optional and mandatory to example gender-related matters. other and sector in the vulnerability gender consider to need regulations and enterprises run women or men both play,example for also are at factors cultural and social important there but reasons, financial for operates like only not it that, sectors, other recognise to is challenge water, energysanitation. sixth and The to access to related needs this necessitates diverse and the into also is Tied challenge etc. performance, economic sold; snacks and foods type of units; vending of types sector; Interventions that are related for for related are that Interventions 73

Selling street and snack foods street, informal ‘insurance’ schemes as easier registration and licensing, and in some countries the pressing where necessary introducing fees for issue of child labour. occupation of public space, limits to Yet another pressing challenge is traffic congestion, rights and access that much of the policy and regulation to water, energy and waste disposal is left to municipal authorities to deal systems, advice on introducing social with, but these may lack the resources schemes such as pensions, health care and personnel to be able to deal with and attention to inappropriate labour the challenges appropriately. practices such as child labour. Overall there needs to be a reduction Table 7 provides examples of in barriers to the legal operation of various municipalities from around the street and snack food businesses. world and how they have supported Enabling policies require such aspects street and snack food enterprises.

TABLE 7 Municipalities and their support programmes

City/country Activity Initiative by Start date Programme

Quito, Ecuador Street Municipality 1999 Improve food quality, provide food infrastructure to safeguard (prepared consumer health dishes)

Dar es Street Municipality 1995 Integrate the informal sector Salaam, United foods into the urban infrastructure Republic of (appropriate locations for Tanzania vendors)

Dakar, Senegal Street Municipality 2000 Sanitise food supply in foods and FAO Dakar, safeguard the urban (prepared environment and consumer dishes) health. Improve the hygiene of food prepared and sold in the street

Cebu city, Street Municipality 2000 Identify practitioners, products Philippines foods and practices. Promote and (prepared educate on public health and dishes) environment impact

Source: Adapted from FAO. 2003. The informal food sector: a briefing guide for mayors, city executives and urban planners in developing countries and countries in transition, by O. Argenti, Food into Cities Collection No. 4, Rome

74 ■ and fits in well with their business business their capacity. with well in fits and affordable is that leasing equipment and/or credit Small-scale to access need farmers expansion. hinder enterprise for can and onerous farmers capital small-scale be Such may level. investments processing vending at adopted and be to need equipment and grow technologies new and to needs enterprise the when vending in set challenges street However purposes. and processing for used kenkey, also is foods, other tempeh, or yoghurt of foods, fermentation steaming or boiling for mixing, example is for that domestically, used equipment same the Often low-cost. is food processors street and vendors by used nearly equipment all level, enterprise kitchen At Collection No.4,Rome urban plannersindevelopingcountriesandtransition,byO. Argenti, FoodintoCities Source: FAO. 2003. Theinformalfoodsector:abriefingguideformayors,cityexecutivesand Promoteprivateinvestment 3. 2. Promoteattitudesandpoliciesthatarefavourabletoinformalfoodoperators. 1. BOX 8 technology Processing: investmentand rules onhygiene,circulationoftrafficandpollution. standards, and use,foodquality occupancy on land and services,regulations of infrastructure,equipment supply andmanagement and training, information Integrate theneedsandaddressconstraintsofinformaloperatorsinplanning, Informal foodtradeinterventions the equipment with an intermittent intermittent electrical supply. an with equipment the of reliability the and locally, repaired be can it where obtained, be can parts and repairs it may require, where spare maintenance what hour, per sealed be can that packs of number the it, use to but clearly requires users to know how finish professional more a gives This sealer.heat electric an using sealed be packaging snack foods plastic bags can in example, safely.For equipment the use to how on know-how with along another yet addressed, be to needs is that challenge best enterprise the suites what on advice and information regulations. Availability of equipment, appropriate and or standards safety with hygiene comply versions not do artisan that with it may substitute not farmers is small-scale enterprise available, the for required f h tp o equipment of type the If 75

Selling street and snack foods BOX 9 Expensive equipment for street foods

Possibly the most expensive equipment that is likely to be needed by small-scale farmers involved in street food production is an oven. This can be either a domestic oven, or an oven constructed locally from bricks, concrete, oil drums etc., and heated by wood, coal or charcoal.

■ Repair and maintenance Maintenance and repairs also Most equipment at a kitchen level need to be considered at retail level: enterprise does not require any for example street stalls that use specialised maintenance, and bottled gas to cook food need to be utensils, pans, tanks etc., last for regularly checked and cookers need many years before they require to be maintained as the dangers of repairs. Equipment that is likely to irregular maintenance and repairs can require greater maintenance includes be very high. any cutting blades that should be routinely sharpened, possibly every ■ Infrastructure day or every week, depending on the Sources of power for processors foods that are being cut. This can and vendors can also represent a be easily done and does not require challenge. For example, vendors expensive external inputs. who use wood or coal to cook foods However, an electric food mixer on streets in urban areas not only for example, may require external risk their own health as a result of intervention for repairs and spare the smoke, but also pollute the air parts. This can be a challenge as and contribute to urban pollution. repairers may not be available and For processors in rural areas, a there may not be a supply of spares, challenge may be the regular supply especially in rural areas. There is of electricity for their processing also a need for regular maintenance requirements and both urban and on large machinery, for example rural processors may lack access to a large fryers for potato or banana regular supply of potable water. chips, to ensure they operate safely, Inadequate infrastructure is and this may be a challenge as one of the main challenges that processors may be unwilling to carry can hinder business development, it out because of high maintenance and the challenge is to provide the costs. infrastructure that supports street

76 ■ a necessityforconductingbusiness. A communications areas. infrastructure is also rural in also accessible is and example for electricity provides energythat appropriate infrastructure areas. Also there is the question of an and vendors in processors rural, peri-urban and urban for supplies water potable and clean the to access for need is There waterways. on small docks cases some in and railways, roads, transport, This public from ranges enterprises. foods snack and availability, crop variety issues, issues, well as foods, on variety residues chemical crop of availability, nature seasonal ingredient consequent and agriculture the farmers include small-scale for Challenges TABLE 8 Mango Papaya Onion pepper Bell Garlic Source: Fellows,P.J.&Axtell,B.2008. Opportunitiesinfruitandvegetableprocessing,CTA, nrdetJnFbMrArMyJnJlAgSpOtNvDec Nov Oct Sep Aug Jul Jun May Apr Mar Feb Jan Ingredient processing Continuity ofsupply:seasonal Seasonality of ingredientsforhotpeppersauce x x x x x x x x x x x x x chemicals if these are used. chemicals iftheseareused. preservative or sugar salt, buying of costs additional the and production year’s a for required ingredient each of amount the requires calculate to farmer the preservation the drying. Planning or chemicals, preservative syrup, or treatment with sulphur dioxide or brine other using preservation are options The possible. production year-round make to preserved be have to therefore they and year the of month any in together available not the of year (see Table 8). The ingredients are times different at are harvested that ingredients several contain may sauce pepper as such product a example, For foods. snack and for street required are that impact ingredients important on an Harvest have perishability. seasons produce as x x x 77

Selling street and snack foods Another problem facing farmers marginalised as is their access to who wish to make street and snack income from the business, training foods is the large number of different courses, credit facilities and legal varieties of a particular crop, some of recourses. On the streets, women may which are not suitable for processing. be more vulnerable to the informality To make the same product each time, of the sector, and this can also be the farmer must either select the the case in processing facilities. varieties that are suitable or develop Moreover women also have family a system of blending ingredients. responsibilities and their limited time This is not always easy to achieve may hinder their ability to engage in because individual farmers often business. In all interventions related grow different varieties of fruits and to street and snack food enterprises vegetables in small quantities. and their promotion, careful consideration and attention needs ■ Access to financial services to be provided to assist women, For business enterprises it is not so as well as passing regulations that much the terms of credit and pay back provide for gender awareness. The periods that can be a problem, as much implementation of such regulations as their access to financial services also needs to be carefully monitored themselves. A financial infrastructure and upheld. commonly does not reach into remote rural areas and does not cater for small-scale farmers, even in urban areas where access is feasible. This can be a challenge, especially when small investments need to be made to enable a street and snack food enterprise to expand operations.

■ Gender Women play a large role in street and snack food enterprises and their presence is seen in many countries at retail level as well as in processing operations. However their roles in running the business are often

78 Brown, J.,Groth,A.,Mendez, E. &Tsegaye,B. Benny-Ollivierra,C. &Badrie,N.2007.Hygienicpractices by vendors and sauces, PracticalAction,Rugby, Azam-Ali, S.2008b.Chutneys Azam-Ali, S.2008a.Bananachips,PracticalAction,Rugby,United Azam-Ali, S.2009. Books, documentsandarticlesonstreetsnackfoods: Draper, A. Cohen, M.,Bhatt,M.&Horn,P. Chung, C.,Ritoper,S.&Takemoto,2010.Bangkoktofood and access Caldicott, C.2002.Theworldfoodcafé,FrancesLincolnPublishers. in Trinidad,WestIndies, of thestreetfood doubles andpublicperceptionofvendingpractices United Kingdom. Kingdom. United Kingdom. Medicine, . fortification, micronutrient No. 20,PopulationCouncilInc,NewYork,United StatesofAmerica. United StatesofAmerica. for low-incomeresidents, Worcester PolytechnicInstitute,Worcester,UnitedStatesofAmerica. empowerment throughafood cart microleasingprograminThailand, 1996. Selected further reading Street foods in developing countries: The potentialfor foods indevelopingcountries: Street Jams, jelliesandmarmalades, Massachusetts Institute of Technology, Boston, of Technology, MassachusettsInstitute Journal ofFoodSafety27,pp.66-81. London SchoolofHygiene andTropical 2000. Womenstreetvendors,SEEDS Practical Action,Rugby, 2004.Economic 79

Selling street and snack foods FAO. 2009. Good hygienic practices in the preparation and sale of street foods in Africa, tools for training, Rome.

FAO. 2008. Urban food supply and distribution in developing countries and countries in transition: A guide to planners, by O. Argenti & C. Marocchino, Agricultural Management, Marketing and Finance Occasional Paper No. 3, Rome.

FAO. 2007a. Improving the nutritional quality of street foods to better meet micronutrient needs of school children in urban areas, Rome.

FAO. 2007b. Promises and challenges of the informal food sector in developing countries, by S. Simon, Rome.

FAO. 2007c. The urban producer’s resource book, Rome.

FAO. 2007d. Profitability and sustainability of urban and peri- urban agriculture, by R. van Veenhuizen & G. Danso, Agricultural Management, Marketing and Finance Occasional Paper No. 19, Rome.

FAO. 2003. The informal food sector: a briefing guide for mayors, city executives and urban planners in developing countries and countries in transition, by O. Argenti, Food into Cities Collection No. 4, Rome.

FAO. 2001. Training manual for environmental health officers on safe handling practices for street foods, by A. M.A. Kidiku, Rome.

FAO. 1999. Urban food security and food marketing. A challenge to city and local authorities, by O. Argenti, Food into Cities Collection No. DT/40, Rome.

FAO. 1995. Training of street food vendors: Didactic guide, Santiago.

FAO & WHO. 1997. Codex Alimentarius. General requirements (food hygiene), Rome.

80 Kime, T. streets: asurveyofstreetvendors poverty fromthe ILO. 2006.Fighting Icon GroupInternational. Icon GroupInternational.2009b.The2009-2014Worldoutlook for mobile Icon GroupInternational.2009a.The2009reportonmobile and street Fellows, P.J.2008. Lusas, E.W.&Rooney,L.W.2001,Snackfoodsprocessing, Practical Action.2010.Bananachips, Otoo, M.,Fulton,J.,Ibro,G.&Lowenberg-DeBoer, J. Mayson, J.1998.Streetfoodfromaroundtheworld,AbsolutePress. Practical Action. Practical Action. Practical Action. No. 1,Bangkok. in Bangkok,byN.Nirathron, foods, IconGroupInternationalInc.. and streetvendors, Inc.. World marketsegmentationbycity,IconGroupInternational vendors: Kingdom. Dorling KindersleyPublishersLtd. and Ghana,PurdueUniversity. in WestAfrica:Value entrepreneurship addedcowpea-based foodsinNiger Kingdom. 2007. Street food: recreating theWorld’s most authentic tastes, 2003.Peanutprocessing, 2008b.Curedmeatproducts, 2008a.Gumsweets, IconGroupInternationalInc.. Dairy confectionery, 2009c. Informal Economy, PovertyandEmployment The 2009-2014Worldoutlookforsnack Rugby,UnitedKingdom. PracticalAction,Rugby,United Practical Action, Rugby, United Rugby, UnitedKingdom. Rugby,UnitedKingdom. 2008.Women CRC Press. 81

Selling street and snack foods Practical Action. 1990. Fruit leathers, Rugby, United Kingdom.

Rheinländer, T., Olsen, M., Abubakar Bakang,J., Takyi, H., Konradsen, F. & Samuelsen, H. 2008. Keeping up appearances: perceptions of street food safety in urban Kumasi, Ghana, Journal of Urban Health, 85(6), pp. 952–964.

Roever, S. 2006. Street trade in Latin America: Demographic trends, legal issues and vending organizations in six cities, ILO, Geneva.

Sautier, D., Vermeulen, H., Fok, M. & Biénabe, E. 2006. Case studies of agri-processing and contract agriculture in Africa, Rimisp.

Skinner, C. 2008. Street trade in Africa, School of Development Studies Working Paper No. 51, University of Kwazulu-Natal, , the Republic of South Africa.

Tedd, L., Liyanarachchi, S. & Saha, S.R. 2003. Energy and street food, Practical Action, Rugby, United Kingdom.

Tinker, I. 1997. Street foods: urban food and employment in developing countries, Oxford University Press.

Tomlins, K. & Johnson, P. 2010. Fufu for thought- Ghana, Practical Action.

Wells, T. 2007. The world of street food: easy quick meals to cook, New Internationalist Publications Ltd.

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World Health Organization. 2008. Hazard analysis and critical control point generic model for some traditional foods. A manual for the Eastern Mediterranean region, .

82 Battcock, M., Azam-Ali,S.,Axtell, B.,&Fellows,P.J., Bathie, G.2000.Baking for profit: starting a small bakery, PAPublications. Azam-Ali, S.,Judge,E.,Fellows,P.J.&Battcock, M. United Azam-Ali, S.2007.Dryingoffoods,PracticalAction,Rugby, Azam-Ali, S.2008. Axtell, B.1998. Axtell, B.2003.Qualitycontrolinfoodprocessing, Axtell, B.2009.Foodpoisoninganditsprevention, Books, documentsandarticlesonsmall-scalefoodprocessing: of types specific on books of number a publish Books Murdoch Health Organization.1996.Essentialsafetyrequirementsfor World Technology Publishing. scale foodAdirectoryofequipmentand methods, processing: Kingdom. Kingdom. Rugby, UnitedKingdom. Rugby, UnitedKingdom. Rugby, UnitedKingdom. (Chunky Foodseries),2002.. foods, including SmallFood:Snack-SizedBitestoSharewithFriends street-vended foods, Publishing. in foodapproaches, processing: Successful Water suppliesforfood processing, Geneva. Rugby, United Food labelling,PracticalAction,Rugby, IntermediateTechnology PracticalAction, PracticalAction, PracticalAction, 1998. Intermediate 2003. Training Small- 83

Selling street and snack foods Bricas, N. & Broutin,C. 2008. Food processing and retail micro- activities and poverty reduction in sub-Saharan Africa, Geneva Trade & Development Forum.

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FAO. 2002. Handling and preservation of fruits and vegetables by combined methods for rural areas: technical manual, FAO Agricultural Services Bulletin No. 149, Rome.

FAO. 1998a. Fermented fruits and vegetables: a global perspective, by M. Battcock & S. Azam-Ali, FAO Agricultural Services Bulletin No. 134, Rome.

FAO. 1998b. Storage and processing of roots and tubers in the tropics, by A. Diop, Rome.

FAO. 1998c. Rural processing and preservation techniques for fruits and vegetables, Rome.

FAO. 1997a. Guidelines for small-scale fruit and vegetable processors, by P. J. Fellows, FAO Agricultural Services Bulletin No. 127, Rome.

FAO. 1997b. Technical manual on small-scale processing of fruits and vegetables, by G. Paltrinieri, Santiago.

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84 2009. Packaging agricultural crops, Agrodok agricultural Fellows, P.J.2009.Packaging Fellows, P.J.&Hampton, A. Fellows, P.J.&Axtell,B.2001.Opportunitiesinfood–setting processing Fellows, P.J.2008b. Fellows, P.J.2008a.Packagingmaterialsforfood,PracticalAction,Rugby, Fellows, P.J. Fellows, P.J.&Axtell,B.2008b. Axtell, B.2008a. P.J. & Fellows, Fellows, P.J.&Axtell, B. Fellows, P.J.&Axtell,B.2004b.Opportunitiesinmillingandbaking, Fellows, P.J.&Axtell,B. P. & Axtel, B. Fellows, appropriate equipment,ITDG. up andrunningasmallfoodbusiness,CTA. TOOL/ILO Publications,ITPublications. United Kingdom. Foundation. Rugby, UnitedKingdom. Technology Publishing. CTA. CTA. methods smallbusinesses,ILO&PracticalActionPublishing. safety infoodprocessing,PracticalAction,Rugby,UnitedKingdom. processing, CTA. 1997. Traditional foods: Processing for profit, Intermediate for Processing foods: Traditional Filling and sealing packagedfoods,PracticalAction, and Filling 2007. 2004a. 2003. 1992. Appropriate food packaging:materialsand Appropriate Appropriate food packaging,2ndedition, Appropriate Opportunities in meat and fish processing, Basic rules of hygiene, sanitationand Basic rules Small scale food processing: Aguideto Opportunities in fruitandvegetable Opportunities 50, Agromisa 85

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86 FAO. 1994b.Simplebookkeeping and business management skills, FAO. 1994a.Thegrouppromoter’sresourcebook, FAO. 1995.Thegroupenterprisebook,Rome. ILO. 2008.Businessgroupformation, Geneva. IFAD. 2004.Intothemarketmanual,Rome. FAO. 1994c.Managementofruralincome-generatingactivities, Rome. FAO. costs andhowtocalculatethem,by FAO. 2007.Aguidetomarketing 1997. Marketing research andinformationsystems,by FAO. 1997.Marketing FAO. FAO. 2001.Figuresforbookkeeping,Accra. FAO. 2003.Marketresearchforagroprocessors, by A.W.Shepherd, FAO. 2005b.Talkingaboutmoney, R. Meijernik,Rome. A. W.Shepherd,MarketingExtensionGuide,Rome. No. 8,Rome. Training MaterialsforAgriculturalManagement,MarketingandFinance I.M. Crawford, W. Shepherd,MarketingExtensionGuideNo.2,Rome. Marketing ExtensionGuideNo.3,Rome. Finance WorkingDocumentNo.7,Rome. J. Fellowsand A.Röttger, P. 2005a. Business management for small-scaleagro-processors,by Business management 2005a. 2000. Understandingandusingmarketinformation,byA. AGS MarketingandAgribusinessText Agricultural Management,Marketing and byJ.Heney,Rome. Rome. Vol.4,Rome. by 87

Selling street and snack foods ILO. 2004. GET ahead for women in enterprise training package and resource kit, Geneva.

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88 B.L. Axtell, are availablefromPractical Action by edited Publications, UNIFEM/IT TechnologySourcebooks’, Cycle ‘Food entitled processing small-scale of aspects different on booklets of series A http://practicalaction.org/practicalanswers/index.php?cPath=28 Crop andfoodprocessing Practical action http://www.nri.org/ Natural Resources Institute(NRI) www.ilo.org International Labour Organization http://www.idrc.ca/en/ev-1-201-1-DO_TOPIC.html International DevelopmentResearch Centre (IDRC) http://www.fao.org/inpho/content/fpt/HOME/HOME.HTM Inpho: Foodprocessing toolkits http://www.fao.org/fcit/fcit-home/en/ Food forthecities http://www.codexalimentarius.net/web/index_en.jsp Codex Alimentarius Food and Agriculture OrganizationoftheUnitedNations http://www.enterpriseworks.org/display.cfm?id=3&sub=18 Agribusiness Sources offurther information and support 89

Selling street and snack foods Articles on food processing and snack food production are available in Food Chain - the international journal of small-scale food processing, from Practical Action http://practicalaction.org/agroprocessing/food_chain

Royal Tropical Institute (KIT) http://www.kit.nl/

Street food http://www.streetfood.org/

Technical Centre for Agricultural and Rural Cooperation ACP-EU (CTA) http://www.cta.int/

United Nations Industrial Development Organization http://www.unido.org/

Women in Informal Employment: Globalizing and Organizing (WIEGO) http://www.wiego.org/about/

World Health Organization Retailing http://www.who.int/foodsafety/fs_management/retail/en/index.html Five keys to safer food http://www.who.int/foodsafety/publications/consumer/en/5keys_en.pdf

90 Notes This booklet is intended to create awareness and promote earning potential of such an enterprise as well as considering the positive spill over effects it can have on communities and others involved in the agrifood supply chain. The booklet is intended for public and private advisory institutions that provide support to local communities and in particular to small-scale farmers.

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