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Mapping to GECAFS Food Matrix Gujrat Pakistan (IGP Site1)
Survey Results
Kashif Majeed SalikGlobal Change Impact Studies Centre
Islamabad, Pakistan
GECAFS IGP CPW&F Synthesis and APN Launch Workshops, Kathmandu, Nepal
27-30 June, 2006.
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Retrospect
• District Gujrat was selected as the case study site in Dhaka meeting
• Food matrix was critically examined during the Kathmandu meeting in December 2005
• After that a survey was conducting in Gujrat district in May to fill the gap in food matrix and also critically examine the importance of key determinants to Gujrat food systems.
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• Focused Group Discussion was conducted during the survey on GECAFS Food Matrix to following important stakeholders– Producers– Landless Rural Households– Wholesalers– Retailers– Processors – Government Department– District Administration
• Results were then generalized for whole Gujrat District
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Food Availability
• Production
• Distribution
• Exchange
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SN FS Component Key Determinant Description
1 Production Size of land holdings Mostly Small: Less Productive
2 Production Tenancy arrangements Low
3 Production Degree of self-sufficiency Low: e.g. Wheat Import
4 Production Principal crop? Wheat
5 Production Importance of cash crops Less
6 Production Importance of livestockHigh: Mostly self sufficient in Milk
production
7 ProductionSpatial variation inproduction
Irrigated: High productivityRainfed: Low productivity
8 ProductionPotential for cropdiversification
Low diversification
9 ProductionUse of improvedtechnologies
Low: Due to Small/segmented land holdings
10 ProductionLabor available orconstrained
Constraint only during ricetransplantation
11 ProductionOther biophysicalconstraints
Low soil productivity-Water erosion
12 Production Degree of seasonality Only Rabi and Kharif
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SN FS Component Key Determinant Description
1 Distribution InfrastructurePrivate distribution: GoodGovernment distribution: Fair
2 DistributionPresence of storage/safety net
Not Enough Storage for fooditems for whole year
3 Distribution Household storageEssential Characteristics inR.HH. But Medium level inurban areas
4 DistributionIs distribution skewedor balanced? How?
Balanced for Wheat but poorfor fruit and vegetables
5 Distribution Gender differences? Not Reported
6 Distribution Age Differences Not Important
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SN FS Component Key Determinant Description
1 ExchangeImportance ofexchange for HH
No
2 Exchange Ability to import food High
3 Exchange Major Imports Wheat, Fruits, Vegetables
4 Exchange Major Exports Rice
5 Exchange Role of remittances Very High.
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Food Access
• Affordability
• Allocation
• Preference
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SN FS Component Key Determinant Description
1 Affordability Household incomesEnough to afford basic foodrequirement only.
2 Affordability Prices of Food Items Medium to High Affordability
3 AffordabilityProportion of foodpurchased
Other then wheat, rice, and milkproducts most of them are purchased.
4 AffordabilityPercentage of Incomespent on food
45 percent
5 Affordability Pricing policy support Less to Medium Support
6 AffordabilitySubsidized Food bygovernment
Least support ( Weekly discount bazaars, Govt. utility stores, Special packages)
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SN FS Component Key Determinant Description
1 AllocationControl over own production
High/Complete
2 AllocationDegree of market influence
High
3 AllocationGovt. intervention in markets
Weak (Strong in Wheat procurement only)
4 Allocation Market efficiencyLow for fruit and vegetablesMedium to High for stable food
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SN FS Component Key Determinant Description
1 Preference Preferred carbohydrate Wheat
2 Preference Preferred protein Milk/ Pulses/ Poultry
3 Preference Role of Advertising Increasing
4 Preference Preparation Preferences Self preparation
5 Preference Consumption patterns No change
6 PreferenceChanges withseasonality
Yes
7 PreferenceRaw orProcessed/packed
Increasing trend ofProcessed/Packed food items
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Food Utilization
• Nutritional Value
• Social Value
• Food Safety
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SN FS Component Key Determinant Description
1 Nutritional Value Food diversityMedium (Mostly people relayon wheat, rice and pulses)
2 Nutritional Value Main Source of Protein Pulses
3 Nutritional Value Other source of protein Poultry/Livestock
4 Nutritional ValueEffect of foodprocessing on foodquality
Mixed e.g As bran, is separatedfrom wheat flour.
5 Nutritional ValueEffect of preparation onnutrition
Mostly unaware
6 Nutritional ValueDisease incidence likeDiarrhea
Not Epidemic
7 Nutritional ValueDiet is balanced asrequired
Medium
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SN FS Component Key Determinant Description
1 Social Value Social Occasion Predominates
2 Social Value Role of food in kinship Important
3 Social ValueProduction of own Foodis source of esteem
Not Important
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SN FS Component Key Determinant Description
1 Food SafetyPublic awareness abouthygiene
Low to Medium
2 Food Safety Presence of pathogens Medium
3 Food SafetyPerception aboutAdultration
High
4 Food SafetySubstandardingredients in Food
High
5 Food SafetyPresence of AgroChemicals in food
Low
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Thank You