Food Consumption Patterns Part 2

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72 Figure 23: Adults who Eat Manufactured Snacks (N = 632) yes, 91% Figure 24: Adults Reported Frequency of snack purchases (N = 632) 53% 19% 28% no, 9% At least once per day 2 to 3 times per week Every week or less Figure 25: Adults Who Buy Manufactured Snack Foods for Children of the House (n= 632) Figure 26: Frequency that Adults Buy Manufactured Snacks for Children of the House (n = 493) yes, 78% no, 22% 44% 36% 20% At once least daily Several times per week Once per week or less Table 23: Top 10 non-staple foods sold in stores (N=131) Adults Children Food item Frequency Food item Frequency Cookies 23% Cookies 21% Cheese puffs 16% Cheese puffs 18% Salted crackers 10% Hard candy 17% Cornflakes 9% Lollipops 12% Hard candy 8% Chewing gum 7% Bread and peanut butter 6% Bread & peanut butter 5% Cheese (processed) 5% Chocolate 2% Bread 4% Cornflakes 2% Lollipops 3% Milk 2% Pringles 2% Caramels 2%
73 Consumers themselves explain why they most often purchase these “snack foods.” Sixty-eight percent reported selecting specific snack foods for quality or health reasons (Figure 18). And underscoring the apparent interest in nutrition, 97% said they would pay more for a snack food if they knew that it had more nutritive value (Figure 19). But boutik (store) owners were more likely to say the opposite, that consumers were most interested in price (Figure 20). Figure 27: Primary Motivation for Choosing Specific Snack (N=632) Figure 28: Would pay for cookies if they knew that they had more vitamins than other cookies that sold for less (N = 632) quality healthfulness 19% 49% yes, 97% price familiarity 17% 12% no, 3% other 2% Figure 29: Factors most important to customers when purchasing food (N=33) Customer service Quality 3 3 Familiarity 7 Healthfulness 8 Price 12 0 2 4 6 8 10 12 14 Number of respondents (n) The low costs of these foods—typically 5 goud (10 US cents) for a pack of cookies, crackers or cheese puffs—and the simple fact that popular class Haitians are economically stressed, might be enough to convince most observers that price is indeed the factor that overwhelmingly determines the incursion of these foods into the Haitian diet.
Page 1 and 2: RESEARCH REPORT part II of 2 parts
Page 3 and 4: Contents 9. The Entrance of Importe
Page 5 and 6: Figure 37: Bongu Brand and Bonlé/A
Page 7: 71 Entrance of Snack Foods Manufact
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
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
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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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