Food Consumption Patterns Part 2

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133 Annex 6: Cost and Profit Analysis for 4 Street Foods Table A6-1: Cost Summaries for Street Food: Mid-day meal and BBQ Rice, Beans, Chicken (20 plat 150 hg) BBQ (25 plat 125 hg ) Diri (2 mmt) Rice 300 Kwis poul Chicken thighs 1400 Pwowo Leek 20 Vineg (3 boutey) Vinegar 25 Piman pike Chile pepper 20 Sitwon Limes 125 Piman dous Green pr (veg) 20 Magi Bouillon cubes 50 Pwa nwa (2 ti mmt) Black beans 100 Bannan (ti rejim) Plantains 150 Ponmdete Potatoes 25 Zonyon Onions 25 Betrav Beets 50 Chou Cabbage 25 Mayonaise Mayonaise 50 Kawot Carrot 10 Kawot Carrot 10 Pwowo Leeks 25 Poul Chicken 500 Zonranj si Sour organce 25 Be kwzine Margerine 25 Piman pike Hot pepper 15 Oil (1/2 gallon) Vegetable oil 150 Moutad Mustard 60 Saison (1 bottle) Seasoning 25 Asyet box (12/20) Plastic to-go cartons 100 Moutad (1) Mustard 5 Chabon Charcoal 125 Magi Boullon cube 20 Dlo (10 gallons) Water (10 gallons) 10 Tritri Seas, shrimp 15 TOTAL 2170 Kokoye Coconut (1) 50 Cost Per Serving 86 Jirof Clove 5 Price sold 125 Lay Garlic 25 Absan MSG 5 Woukou Red fd color 25 Zonyon Onion 50 Pat tomat Tomato paste 30 Vineg (1 boutey) Vinegar 15 Zonranj si Sour oranges 25 Sitwon Lime 50 Chabon Charcoal 125 Bwa penn Pitch pine 5 Chase Plastic bags 5 Napkin (100) Napkin 20 Fouchet (25/25hg)(2x25) F+orks 50 Asyet (12/100hg) Plates 300 Water Water (30 gal) 30 TOTAL 1745 Cost Per Serving 87 Price sold 150 *Note in assessing increased markup on mid-day rice-beans-chicken that there is considerably more labor and cookware involved.
134 Table A6-2: Cost Summaries for Street Food: Pate and Spachetti Pate (40 pou 25 HG) Spaghetti (12 plat 60 HG) Farin (2 G Flour 200 Pasta (3x14) Pasta 45 mmt) Dlo (gallon) Water (5 5 Sos tomat Tomato paste 50 gallons) Lwil Oil (1/2) 150 Mayonnaise Mayo 50 bikarobit Baking soda 2 Tabasco Tabasco 30 Zonyon Onion 50 Zonyon Onion 25 Poul Chicken 150 Ze (12) Eggs (12) 120 Chou Cabbage 25 Vineg (boutey) Vinegar 15 Piman pike Hot pepper 25 Fouchet (25) Forks 25 Zoranj si Sour oranges 25 Asyet plat (25) Plates (flat) 75 Magi Bouillon 50 gaz Propane 100 Powo Leeks 25 TOTAL 535 Lay Garlic 15 Cost Per 45 Serving Chabon Charcoal 100 Price sold 60 Sache Bags 25 TOTAL 747 Cost Per 19 Serving Price sold 25
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RESEARCH REPORT part II of 2 parts
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Contents 9. The Entrance of Importe
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Figure 37: Bongu Brand and Bonlé/A
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71 Entrance of Snack Foods Manufact
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73 Consumers themselves explain why
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75 Figure 30: Some of the Foods tha
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77 It gets worse, while Carnation a
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79 None of this is to say that Bong
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81 Government vs. Merchant Elite: W
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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
Page 53 and 54: 115 sauce. Ginger goes with sw
Page 55 and 56: 117 Table A3-4: Rank of Mentioned F
Page 57 and 58: 119 Table A3-6: Total of all Foods
Page 59 and 60: Table A3-8: Women General Item Freq
Page 61 and 62: Table A3-10: Children Item Frequenc
Page 63: 125 ANNEX 4: Cultural Consensus Plo
Page 66 and 67: 127 Secondary Meals When asked most
Page 68 and 69: 129 Food Combination Rules for Seco
Page 70 and 71: 131 Anything Malta is fortifying an
Page 74 and 75: 135 Annex 7: Boutik Survey For the
Page 76 and 77: 137 Table A7-5: Summary of Boutik S
Page 79 and 80: Percentage (%) 139 Annex 8: Port-au
Page 81 and 82: 141 Cookies and cheese puffs also r
Page 83 and 84: 143 Table A8-9: Top fortified foods
Page 85 and 86: Percentage (%) 145 100% Figure A8-3
Page 87 and 88: 147 Figure A8-5: Restocking frequen
Page 89 and 90: 149 Table A8-17: Most Common Foods
Page 91 and 92: 151 50% 40% 30% 20% 10% 0% Figure A
Page 94: 153 Annex 11: RUFTs Nutrition and C
Page 98 and 99: 130 Annex 13: Super Market Data: Im
Page 100 and 101: 132 Annex 14: Most Popular Snack Br
Page 102 and 103: 134 Table A14-5: Popular Snacks, Pr
Page 104 and 105: 136 Table A15-4 summarizes Consumer
Page 106 and 107: 138 Ministère de l'Économie et de
Page 108 and 109: 140 a. pierres précieuses et méta
Page 110 and 111: 142 Par la suite, la SGS transmettr
Page 112 and 113: 144 16. Chaque convention d'achat c
Page 114 and 115: 146 h. que le vendeur est avisé qu
Page 116 and 117: 148 Consumer Taste Test Questionnai
Page 118 and 119: And you, do you think that could re
Page 120 and 121: 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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