Food Consumption Patterns Part 2

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CONTRIBUTORS Team Leader Timothy T. Schwartz 2 nd Consultant Harold Maass Assistant Analyst Keely Brookes Nutritionist Adrienne Clemont Survey Supervisors Pharrel Emile Egain Ambeau Surveyors Marckenson Emile Othelo Bisnet Sylvestre Prophete Marc Jean Bastist Jeudy Lucner Rose-Yolande Desir Renande Nombre Reaud Previlus Logistics and Accounting Stephanie Pierre Focus Groups Nahomie Jeannis Almathe Jean Amelie Odney Focus Groups Timothy Schwartz Almathe Jean Nahomie Jeannis Rose-Yolande Desir
Contents 9. The Entrance of Imported Snack Food ..................................................................................... 70 Introduction ............................................................................................................................... 70 Entrance of Snack Foods .......................................................................................................... 71 Cost and the Entrance of Prepackaged Fake Nutritious Foods ................................................. 74 Government vs. Merchant Elite: Who Controls of the Market ................................................ 81 Government Regulations, Standards and Quality Control .................................................... 81 Elite, Imports, Corruption, Political Instability and the Stacked Deck ................................. 82 10. Peanuts and Peanut Butter ...................................................................................................... 84 The Peanut Value Chain ........................................................................................................... 84 Peanut Production ................................................................................................................. 84 The Market ............................................................................................................................ 85 Problems and Inefficiencies in the Production and Market Chain ....................................... 88 Consumers Opinions, Preferences and Tastes .............................................................................. 89 Health and Who Consumes Peanuts ..................................................................................... 89 Peanut Base Foods ................................................................................................................ 91 Peanut Butter ......................................................................................................................... 91 Expenditures on Peanut Butter.............................................................................................. 92 Market Potential and Analysis for Peanut Based RUTFs ......................................................... 94 Distributors Profit Margins ....................................................................................................... 95 Competing Processed Snack Foods .......................................................................................... 95 Probability of Sales ............................................................................................................... 96 Market Size ............................................................................................................................... 97 Caveats and additional information ...................................................................................... 97 Distributors and Credit .............................................................................................................. 99 Government, Import Duties, Sales Taxes and Licenses ........................................................... 99 Labeling, Size and Packaging ................................................................................................... 99 11. Conclusion and Recommendations ....................................................................................... 100 Getting past the Elite Merchants ............................................................................................. 100 Publicity .................................................................................................................................. 100 Getting to the Market .............................................................................................................. 101 Plugging into the ‘Dueling Economies’ .............................................................................. 102 ANNEXES .................................................................................................................................. 104 Annex 1: Contacts ................................................................................................................... 105 Table A1-3: Redistributors ......................................................................................................... 105 Annex 2: Proposal ................................................................................................................... 110 Annex 3: Most Nutritional Foods Free-lists ........................................................................... 113 ANNEX 4: Cultural Consensus Plot of Food Item Proximity ............................................... 125 Annex 5: Alternative and Secondary Meals and Food Rules ................................................. 126 Main Meal Alternatives: Soups and Stews ........................................................................ 126
Page 1: RESEARCH REPORT part II of 2 parts
Page 5 and 6: Figure 37: Bongu Brand and Bonlé/A
Page 7 and 8: 71 Entrance of Snack Foods Manufact
Page 9 and 10: 73 Consumers themselves explain why
Page 11 and 12: 75 Figure 30: Some of the Foods tha
Page 13 and 14: 77 It gets worse, while Carnation a
Page 15 and 16: 79 None of this is to say that Bong
Page 17 and 18: 81 Government vs. Merchant Elite: W
Page 19 and 20: 83 increased imports following the
Page 21 and 22: HG per mammit 85 in the dry Departm
Page 23: 87 Figure 43: Peanut Marketing Chai
Page 26 and 27: 89 None of this is to say that only
Page 28 and 29: 91 Figure 47: Opinion on Which Sex
Page 30 and 31: 93 Figure 52: Time of Day that Resp
Page 32 and 33: 95 Distributors Profit Margins In T
Page 34 and 35: 97 Market Size To arrive at estimat
Page 37 and 38: 99 Distributors and Credit All dist
Page 39 and 40: 101 most fortified foods category,
Page 41 and 42: Figure 62: Dueling Economies 103
Page 43 and 44: 105 Annex 1: Contacts Table A1-1 Go
Page 45 and 46: 107 Table A1-4: Focus Group Partici
Page 47 and 48: Table A1-4: Focus Group Participant
Page 49 and 50: 111 Staff and Survey Structure Surv
Page 51 and 52: 113 Annex 3: Most Nutritional Foods
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115 sauce. Ginger goes with sw
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117 Table A3-4: Rank of Mentioned F
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119 Table A3-6: Total of all Foods
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Table A3-8: Women General Item Freq
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Table A3-10: Children Item Frequenc
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125 ANNEX 4: Cultural Consensus Plo
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127 Secondary Meals When asked most
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129 Food Combination Rules for Seco
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131 Anything Malta is fortifying an
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133 Annex 6: Cost and Profit Analys
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135 Annex 7: Boutik Survey For the
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137 Table A7-5: Summary of Boutik S
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Percentage (%) 139 Annex 8: Port-au
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141 Cookies and cheese puffs also r
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143 Table A8-9: Top fortified foods
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Percentage (%) 145 100% Figure A8-3
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147 Figure A8-5: Restocking frequen
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149 Table A8-17: Most Common Foods
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151 50% 40% 30% 20% 10% 0% Figure A
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153 Annex 11: RUFTs Nutrition and C
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130 Annex 13: Super Market Data: Im
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132 Annex 14: Most Popular Snack Br
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134 Table A14-5: Popular Snacks, Pr
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136 Table A15-4 summarizes Consumer
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138 Ministère de l'Économie et de
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140 a. pierres précieuses et méta
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142 Par la suite, la SGS transmettr
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144 16. Chaque convention d'achat c
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146 h. que le vendeur est avisé qu
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148 Consumer Taste Test Questionnai
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And you, do you think that could re
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10_Grade 11_Grade 12th_Grade 13th_G
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yes no Who most frequently eats it?
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Does anyone in your house currently
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158 Rice* Corn* imported same local
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160 Boutik (neighborhood store) Que
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GPS coordinates can only be collect
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yes no do you give credit to you cl
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166 WORKS CITED Alvarez and Murray,
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168 Katherine Harmon Courage | July
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170 USDA 2005 Dietary Guidelines fo
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Food Consumption Patterns Part 2

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