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.

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.

• 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

Food Availability

• Production

• Distribution

• Exchange

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

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

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.

Food Access

• Affordability

• Allocation

• Preference

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) 

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

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

Food Utilization

• Nutritional Value

• Social Value

• Food Safety

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

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 

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 

Thank You