Food Consumption Patterns Part 2

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135 Annex 7: Boutik Survey For the Port-au-Prince selection was made using a grid overlay on Google maps view of Port-au- Prince, 26 points were chosen randomly and systematically (every third grid cross hair on a grid of ~90 squares). The closest popular neighborhood was then identified (dense clustering of homes built without residential symmetry or street patterns). An approximately 100 meter 2 area was then traced based on easily identifiable boundaries (roads, paths, walls, creeks…). This map was then loaded into Tablets using Mapswithme Pro. Using the tablet map and the built in GPS device, surveyors then located each area and counted all houses. These counts were then multiplied by known residential units per house to estimate the density of boutik per residence. Table: A7-1: kontaj Gonaives nimewo kantite kantite boutik pa echantillon kay aksepte la refize Total Pwent 1 36 0 0 0 0 Pwent 2 45 1 1 0 2 Pwent 3 76 1 0 2 3 Pwent 4 65 1 0 0 1 Pwent 5 55 1 0 0 1 Pwent 6 44 0 0 0 0 Pwent 7 70 0 1 1 2 Pwent 8 50 0 0 1 1 pwent 9 50 2 0 0 2 Pwent 10 40 0 1 0 1 Pwent 11 58 0 0 0 0 Pwent 12 67 1 0 0 1 Pwent 13 75 2 0 0 2 731 9 3 4 16 Table A7:2 kontaj Cape Haitian Pwent Kantite Boutik Kay aksepte pa refize Total Pwent 2 12 0 la 0 0 0 Pwent 3 36 0 0 0 0 Pwent 4 40 0 2 0 2 Pwent 5 72 1 1 0 2 Pwent 6 58 0 0 0 0 Pwent 7 34 3 0 1 4 Pwent 8 115 2 1 0 3 pwent 9 75 5 0 0 5 Pwent 70 1 0 0 1 10 Pwent 25 2 0 0 2 11 Pwent 70 2 0 0 2 12 Total 607 16 4 1 21
136 Table A7-3: kontaj Port-au-Prince nimewo kantite kantite boutik echantillon kay aksepte pa refize la Total Pwent 20 57 1 0 0 1 Pwent 21 66 1 0 1 2 Pwent 22 69 2 1 0 3 Pwent 2 102 2 0 0 2 Pwent 5 97 0 0 1 1 Pwent 6 60 1 1 0 2 Pwent 18 70 4 1 0 5 Pwent 13 58 1 0 0 1 pwent 17 60 2 0 0 2 Pwent 15 43 1 0 0 1 Pwent 16 120 0 0 0 0 Pwent 12 80 0 0 0 0 Pwent 23 140 1 0 0 1 Pwent 24 30 0 0 0 0 Pwent 19 75 2 0 0 2 Pwent 7 123 1 0 0 1 Pwent 11 68 1 0 1 pwent 4 101 3 0 3 Pwent 8 128 3 0 0 3 Pwent 3 72 1 1 1 pwent 25 70 0 0 1 1 Pwent 10 110 1 0 1 2 pwent 26 80 2 0 0 2 1879 30 3 5 37 Table A7-4: Summary of Boutik per Residence Location Points Houses Boutiks Residence per house* Boutiks per/residence Port-au-Prince 25 1879 30 1.36 85 Gonaives 13 731 16 1.36 62 Cape Haitian 12 607 21 1.36 39 *Based on BARR 2010 findings
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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
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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 72 and 73: 133 Annex 6: Cost and Profit Analys
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
Page 122 and 123: 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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