street food vending in the food provisioning system of mumbai

Vyavahare, K [C-1023] I

ABSTRACT

Street vending is an important source of livelihood for nearly 1.1 Crore of Indian

population. A substantial number of vendors are found in the urban areas. Street food

vending is a prevailing and distinctive part of a large unorganized retail sector in Mumbai

city, the capital of Maharashtra. The paper attempts to gain insight into the business of

street food vendors: highlight the problem areas and provides an overview of the street

food vending system in the mega city of Mumbai. It analyses the organizational structure

and changing institutional arrangements of the urban street food vending system, and

their by examining the role of street food in the urban food provisioning system. Key

research was carried out to collect qualitative data on these issues. Entrenched in a

literature review, Business strategies, major problems and challenges of the street food

vending in Mumbai are discussed and suitable strategies provided to bring street food to

mainstream food choices of the cosmopolitan population of the city.

Keywords: Street food vending, street vendors, unorganized retail sector, food safety,

Mumbai (earlier known as Bombay)

Vyavahare, K [C-1023] II

DECLARATION

I declare that this Dissertation is the result of my own individual efforts and that it

conforms to university, departmental and course regulations regarding cheating and

plagiarism. No material contained within this Dissertation has been used in any other

submission, by the author, for an academic award.

Student Name: Kevin Vyavahare

Date:

Vyavahare, K [C-1023] III

TABLE OF CONTENTS

ABSTRACT..................................................................................................... I

DECLARATION ............................................................................................II

TABLE OF CONTENTS.............................................................................. III

LIST OF FIGURES ...................................................................................... VI

LIST OF TABLES........................................................................................ VI

LIST OF ABBREVIATIONS......................................................................VII

ACKNOWLEDGEMENT......................................................................... VIII

CHAPTER: 1 .................................................................................................. 2

STREET FOOD VENDING - RECHRISTENED ......................................... 2

1.1 Purpose of the Study.............................................................................. 4

1.2 Objectives of the Study ......................................................................... 4

1.3 Scope and Limitations ........................................................................... 4

1.2 Structure ................................................................................................ 5

CHAPTER: 2 .................................................................................................. 8

MUMBAI’S URBAN STREET FOOD VENDING...................................... 8

2.1 Historical Significance of Street Food Vending ................................... 9

2.2 Role of Street Vendors in the Urban Informal Sector of Mumbai...... 10

2.3 Street Food Business and its Working Strategies ............................... 11

2.4 Access of Street Vendors to Market and Market Relations ................ 13

Vyavahare, K [C-1023] IV

2.4.1 Infrastructure and Service Provision............................................. 14

2.5 Concerns Regarding Street Vending................................................... 15

2.5.1 Food Safety: Major Issue Related to Street Food Vending.......... 16

2.5.2 Laws and Regulations in the Context of Food Vending .................. 17

2.6 Present Street Food Scenario in India ................................................. 18

2.7 Street Food Innovation and Contemporary Branding Mantras........... 19

2.8 South Mumbai – Business Hub for Street Food Vendors................... 20

CHAPTER: 3 ................................................................................................ 28

FIELD WORK AND RESEARCH METHODOLOGY.............................. 28

3.1 Research Title...................................................................................... 28

3.1.1 Methodology and Data Sources.................................................... 28

3.2 Sampling Design ................................................................................. 28

3.2.1 First Stage ..................................................................................... 29

3.2.2 Second Stage................................................................................. 29

3.2.3 Third Stage.................................................................................... 29

3.2.4 Total Sample Size ......................................................................... 29

3.3 Data Collection Tools.......................................................................... 30

3.3.1 Questionnaire ................................................................................ 30

3.3.2 Interview Methods ........................................................................ 31

3.4 Demographic and Social Profile ......................................................... 31

Vyavahare, K [C-1023] V

3.4.1 Educational Profile........................................................................ 31

3.4.2 Level of Income ............................................................................ 32

CHAPTER: 4 ................................................................................................ 34

RESEARCH FINDINGS.............................................................................. 34

4.1 Items Sold by Street vendors in Each Category.................................. 35

4.1.1 Fruits and Vegetables.................................................................... 35

4.1.2 Types of Street Chats .................................................................... 35

4.1.3 Types of Street Snacks.................................................................. 36

4.1.4 Types of Street Sweets.................................................................. 36

4.1.5 Types of Street Beverages ............................................................ 37

4.2 Occupational Activities and Distribution Chains................................ 45

4.3 Physical and Natural Resources .......................................................... 51

4.4 Livelihood Strategies........................................................................... 52

4.5 Security of Work ................................................................................. 52

4.6 Safety at Work Place ........................................................................... 53

CHAPTER 5: ................................................................................................ 54

CONCLUSION AND RECOMMENDATION ........................................... 54

References..................................................................................................... 62

Appendix....................................................................................................... 70

Pictures.......................................................................................................... 76

Vyavahare, K [C-1023] VI

LIST OF FIGURES

Figure 1: Vending Location ……………………………………………………………. 34

Figure 2: Food Sold by Street Vendors ………………………………………………... 35

Figure 3: Consumers Suggestions on How to Improve Street Food Vending ………… 39

Figure 4: Acceptability of European Light Food (Waffles, Pancakes, Crepes etc.) …... 39

Figure 5: When is Street Food Purchased ……………………………………………... 40

Figure 6: Reasons to Buy from Street Food Vendors …………………………………. 41

Figure 7: Daily Spending of Consumers on Street Food ……………………………… 42

Figure 8: Most Preferred Street Food Items …………………………………………... 43

Figure 9: Street Food that Consumers Would Never Buy …………………………….. 43

Figure 10: Major Problems of Vendors According to a) Their own Statements

b) Consumers’ Statements ……………………………………………………………... 44

Figure 11: Involvement of the Other People in the Street Food Vending Business …... 44

Figure 12: Distance from Home to Work ……………………………………………... 47

Figure 13: Educational Background of Customers ……………………………………. 49

Figure 14: Income Level of Customers in Rs. ………………………………………… 49

Figure 15: Age of Street Food Vendors ……………………………………………….. 50

Figure 16: Start of Business …………………………………………………………… 50

LIST OF TABLES

Table 1: Total Sample of Street Food Vendors Chosen from each Study Area ……….. 30

Table 2: Total Sample of Street Food Consumers Chosen from each Study Area …….. 30

Table 3: Items Sold by Street vendors in Each Category ……………………………... 35

Vyavahare, K [C-1023] VII

LIST OF ABBREVIATIONS

FAO Food and Agriculture Organization

FSSA Food Safety and Standards Authority

HACCP Hazard Analysis and Critical Control Point

HUPA Housing and Urban Poverty Alleviation

IMF International Monetary Fund

NASVI National Alliance of Street Vendors of India

NGOs Non-Governmental Organizations

UN United Nations

WCCA World Class Cities for All Campaign

Vyavahare, K [C-1023] VIII

ACKNOWLEDGEMENT

I would like to thank Chef. Hemant Gokhale, my mentor and my guide for his continuous

support in completion of my dissertation by showing me the right kind of approach

towards the topic and the need to be persistent in accomplishing the goals.

A special thank you goes to Mr. SibaPrasad Rath, who always had an encouraging word

for me and for being there to listen and to give advice.

There patience, kindness and willingness to give me this opportunity is greatly

appreciated.

I would also like to show my personal appreciation to all respondents who managed to

take out their time and give me their valuable suggestions and inputs. I would also like to

thank my colleagues and seniors, who were always selfless and willing to help and

support me throughout the course of this dissertation.

Finally yet importantly, I would like to thank, my parents, for giving me life in the first

place, for educating me, for unconditional support and encouragement to pursue my

interest.

IHM-Aurangabad Street Food Vending in the Food Provisioning System of Mumbai

Vyavahare, K. (C-1023) 1

"In a lot of ways I think food is starting to take the place in culture that

rock and roll took 30 years ago, in that eating has become incredibly

political. And just as the street has always dictated fashions on music and

other things, it's starting to happen that way in food."

—Jonathan Gold, (L.A. Weekly food critic)



CHAPTER: 1

STREET FOOD VENDING - RECHRISTENED

“When people wore hats and gloves, nobody would dream of eating on the street. Then

white gloves went out of style and, suddenly, eating just about anything in the street

became OK."

- Jane Addison (2008)

India represents one major region of worldwide mega-urbanization worldwide. Presently,

the country has forty large cities/urban areas with a population of more than one million

people. A total of some 140 million Indians, or 13% of the national population, live in

these cities. The Indian standing of cities by size is headed by Mumbai, Delhi and

Kolkata; each of these mega cities counting more than 16 million residents. According to

UN estimates, Mumbai will cross the 20 million mark by 2010, Delhi about five years

later, followed by Chennai, Bangalore and Hyderabad (UN 2006). According to Dittrich

(2004), these major cities contribution to the national economy has increased from 20%

in 1951 to approximately 50% in 2001.

In the context of globalization and economic liberalization processes India’s large cities

are also being faced with profound urban reformation and they are growing much faster

than their infrastructures, ecological overload, insufficient housing development and the

disparity of extreme poverty and wealth living side by side.

Latest studies show that city dwellers in India are particularly exposed to food insecurity

and malnutrition. Yet, research on urban food systems is still insufficient. The present

study focuses on one important part of the urban food provisioning system: the street

food vending system.

According to Bhowmik (2005), a street food vendor is broadly defined as a person who

offers goods for sale to the public without having a permanent built-up structure from

which to sell.



Street vendors may be at a standstill, in the sense that they occupy space on the

pavements or other public/private spaces, or they may be mobile i.e. carrying their

products from place to place on push carts or in baskets. For the urban poor, street

vending is one of the major means of earning their livelihoods, as it requires minor

financial inputs and the skills involved are low.

Street vending has been a vital part of India’s urban history and culture. During the last

decade, the major cities have seen a substantial increase in the number of street food

vendors, especially after the introduction of policies relating to structural adjustment and

liberalization. The main reason for this is the increasing entry of rural labour, informal

processes and the insufficient capacity of formal economic sectors to create adequate

numbers of new jobs for persons with low education background. The actual total number

of street vendors nationwide is estimated at more than 10 million, out of which 30 to 35%

of them selling street food products (Singh 2000).

Studies on street food vendors in India are uncommon and focus mainly on a few cities.

In 2000, a comprehensive study was organize by the National Alliance of Street Vendors

in India (NASVI), which showed how these people are exploited and harassed by the

authorities. Other significant findings of the study highlight both the role of street

vendors in providing cheap food to urban dwellers and the employment potential of the

street –vending system (Bhowmik 2000). In the mega city of Mumbai, few detailed

studies on the street- vending system have been conducted until now and thus this study

aims in understanding the street food vending system in Mumbai and their by giving

insights into livelihood- related issues of the vendors and their business strategies. The

author will also try to see the opportunity as an entrepreneur.



1.1 Purpose of the Study

This study aims in understanding the street food vending and its business/working

strategies and the problems faced by them in the city of Mumbai and there by seeing the

entrepreneurial need of Mobile Vending Carts of European light food in south Mumbai

for younger generation. Also the aim of the study is to examine the market demand and

consumer choice of European light food in south Mumbai and the consumer demand and

preferences of healthy European light food in south Mumbai.

Finally researcher after observing the market scenario will try to establish Mobile food

vending cart outlets across the city serving European light food i.e. waffles, pancakes,

sandwiches etc.

1.2 Objectives of the Study

Based on the above discussion, the broad objective of the study is to understand the role

of street food vending in the city of Mumbai in terms of its business and its strategies.

Also the researcher would like to know the consumers attitude towards Indian street food

and vendors and their by also would be evaluating street food vendors attitude towards

the market and the consumers. Finally researcher will be finding out the feasibility of a

mobile food cart as per requirement for the business of European light food.

1.3 Scope and Limitations

The main limitations of the study would be that it is limited to the city of Mumbai

(South-Mumbai) and the since very few studies have been done on the issue of street

food vending in Mumbai, there is a scope for further study on street vending and

vendors.



1.2 Structure

The primary research information will be collected through depth interviews, field

surveys, questionnaires and observations. Several field surveys will be conducted to

collect primary data through questionnaire administration. Table research and secondary

sources will be used for secondary research.

The following model of five chapters is intended in structuring of the dissertation. The

introduction chapter of the dissertation will present the aim of our work; the relevant

literature review that will help to provide the rationale for our work; the statement of

objectives; and the scope and limitations of our study. The second chapter literature

review will involve a review of secondary literature in order to set a conceptual and

theoretical framework to our work. The third chapter Research Methodology will try to

justify the methodologies that have been selected to address the research question.

Chapter four Results and Discussion will talk about results based on research

methodology and their findings. Finally chapter five Conclusion and Recommendation

will begin by providing a brief summary and then the main findings, the limitations and

scope for future research and recommendations.

Reference

Acho-Chi, C. (2002), The mobile street food service practice in the urban economy of

Kumba, Cameroon, Singapore Journal of Tropical Geography, 23 (2), pp. 131-148.

[Online] Available at:

<www.geo.ntnu.edu.tw/faculty/moise/words/information/economy/retail%20geography/r

24.pdf> [Accessed 25th

February 2010]

Bhowmik, S. K. (2007). “Street Vendors in Urban India: The Struggle for Recognition”.

in A Morales and J. Cross (Eds.), Street Entrepreneurs: People, Place and Politics,

Routledge, New York.

Kumar, R and Singh, A (2009) Empowering the Street Vendors in Changing Indian

Cities, [online] Available at; <http://www.nasvinet.org/userfiles/file/case%20study%20-

empowering.pdf> [Accessed 10th

January 2010]



National Policy on Urban Street Vendors (2006), Report and Recommendation, May,

Available at:

<http://nceus.gov.in/Street%20Vendors%20policy.pdf> [Accessed 2nd

January 2010]

Nirathron, N (2007) The Spicy Taste of Entrepreneurship: Street Food Sellers and

Economic Development, [online] Available at:

<http://www.ilo.org/global/About_the_ILO/Media_and_public_information/Feature_stor

ies/lang--en/WCMS_081825/index.htm> [Accessed 15th

February 2010].

“Report on conditions of Work and Promotion of Livelihoods in the Unorganized

Sector”, National Commission for Enterprises in the Unorganized Sector (NCEUS),

August 2007.

Singh, V (2002) BCC wheels out plan for cleaner street food, Times of India, Jan 3,

[online] Available at:

<http://timesofindia.indiatimes.com/city/bangalore-times/BCC-wheels-out-plan-for-

cleaner-street food/articleshow/2112967.cms> [Accessed 13th

December 2009].

Somvanshi, M (2009) Street food: Innovation is their brand mantra, Economic Times

Bureau, Jun 21, [online] Available at:

<http://economictimes.indiatimes.com/features/the-sunday-et/backpage/Street-food-

Innovation-is-their-brand-mantra/articleshow/4681994.cms> [Accessed 21st February

2010].

Taylor, B., Sinha, G., and Ghosal, Taposh. (2009), Research Methodology: A Guide for

Researchers in Management and Social Sciences, PHI Learning Private Limited, New

Delhi.

Thekaekara, M (2009) Saving the Street Vendors of 'Incredible India' One world South-

Asia, Apr 9, [online] Available at:

<http://southasia.oneworld.net/fromthegrassroots/saving-the-street-vendors-of-incredible-

india> [Accessed on 15th

February 2010]

Tinker, I. (1997) Street foods, Oxford, New York

Vision Mumbai (2003): ‘Transforming Mumbai into a World-Class City: A Summary of

Recommend’ by McKinsey and Co.



“The best way to experience the real food that fuels and drives a

community, however, is to sample the street food. The food from the

roadside stands, markets, open-air stalls, carts and wagons, and small

cafes and bars captures the essence of life in that culture. This food is

available 24/7, not just put on because there is a guest. It is real, robust,

and a gauge of how people live and what values are important to the

community”.

- Kime, T. (2007) Street Food



CHAPTER: 2

MUMBAI’S URBAN STREET FOOD VENDING

“Street food of Mumbai is a stunning visual documentation of the mind-boggling

array of roadside snacks available in even the remotest corner of the city, from masala

chai to vada-pao, from parathas to chhole-bhature…”

- Bergerson, S. (2009), Street Food of India

Street vendors are part of life in a city like Mumbai. Street vending serves as a livelihood

basis and major source of income for many people who do not fit into the informal

economic sector. As being one major group of street vendors, street food vendors in

Mumbai make up an important part of food provisioning system. Aside from the vendors

themselves, this sub-system is involved in the production, cooking and transport of the

food, as well as owners of pushcarts. The literature suggests that street food vending not

only serves as an important source for many people in the business, but it also contributes

to the food security of the poor and the lower middle-class strata of Indian urban society

(FAO 1995).

Even more so as the demand for street food in Mumbai is soaring new heights, the

possible reasons for this are the rise in urban population through migration of rural job

seekers to urban centers, poor economic conditions, including low wages and high

unemployment and travel requirements for workers who live far away as well as

increasing number of women being employed, who, as a result, have very little time left

for cooking (Bhat 2000; Foods & Nutrition News 2004). At the same time, street vendors

are continuously struggling to secure their living with the formal part of the urban

economy.

In the present urban Mumbai, lavish skyscrapers and super-malls jostling with slums for

space reflect deepening socio-economic polarization and increasing spatial

fragmentation.



Under these rapidly –changing circumstances, urban government priorities shift and

policies change and these changes and new policies also affect the urban roadside street

food vending system and the people involved in it.

2.1 Historical Significance of Street Food Vending

As per Anon (1996); Mosupye and Von Holy, (1999), Street foods are actually foods and

beverages prepared and/or sold by vendors in streets and other public places for instant

consumption or eating at a later time without further processing or preparation. Street

foods are said to provide a source of readily available, inexpensive, nutritional meals,

while providing a source of income for the vendors, although several concerns are raised

over their safety and quality.

Street food vending began in New York as early as 1691 when pushcart peddlers were

first regulated. It emerged as a striking occupation for new immigrants who had modest

money and few opportunities to find other jobs. Vending enabled them to achieve

financial firmness while they struggled to find their footing in a new world. And soon

selling food and general items on the streets became popular.

Coming to Indian food vending businesses, it began during medieval, when chaatwallahs

(vendors selling savoury snacks) visited mohallahs (an area of a town where a large

community lives) to sell chaats (savoury snacks) to the womenfolk in the afternoons. The

women enjoyed their chaat as it gave them an excuse to socialize and exchange gossip,

since they were confined within the four walls of their homes, says food historian

Pushpesh Pant. According to Vir Sanghvi (television journalist, columnists and talk show

host), most chaats/street food have their roots in Uttar Pradesh though Delhiites like to

claim that it originated in the Moghul court on the basis of the fact that Emperor Babar

brought it from Samarkand (A city of southern Uzbekistan)



Street food vending as a profession has been in existence in India since times immemorial

and perhaps considered the oldest form of retail activity. According to Bhowmik (2003),

Street food vending has a long historical presence in Mumbai, providing essential

services to most of the population and enabling in direct employment for over three lakh

people, in addition to indirectly employing hundreds of thousands.

2.2 Role of Street Vendors in the Urban Informal Sector of Mumbai

“Mumbai evokes strong and often conflicting emotions. It repels, it fascinates, it

enervates and it stimulates. It is a city of clamorous streets, of jostling neighborhoods

and of markets permeated by the smell of fruit, raw meat, fresh fish and spices. It is

more than a city; it is a sensual and unforgettable experience. Just like its food.”

- Margaret Deefholts (2008)

In the city of Mumbai, the street foods play an important socio economic role in terms of

employment potential in serving the food at prices affordable to the lower and middle-

income groups (Wickware1998). It is also considered as the very soul of a country or

region’s tradition. street food shows the ways of common people reflecting the way of

life, race, and religion.

According to National Commission on Labour as mentioned by (Bhowmik 2001), street

vendors are identified as self-employed workers in the informal sector who offer their

labour for selling goods and services on the street without having any permanent built-up

structure (Bhowmik 2001).

It would not be surprising to know that food sold on the streets of this great city of

Mumbai has gained more recognition than the food served in some of the upscale



restaurants that mark the city and one of the reasons behind it is that the food sold on the

streets is not only temptingly delicious but also affordable.

Mumbai street food vendors sustain up urban population by providing daily requirements,

as said by Tiwari, (2000) and this is enough of a reason that Mumbai has witnessed for

containing highest street vendors among all major cities in India. Also according to him,

urban youth prefers to have a quick grab of street foods served along the stalls because

products sold by them are typically fresh, affordable and that they don’t keep yesterday's

food just like normal restaurants do.

A Study by Bhowmik, (2001) found that around 30 percent of Mumbai workers/ young

professionals as well as students have their first meal of the day from street food vendors,

there by giving a clear picture that the purchase of street foods is not confined to poor

households.

Food Street vendors are a part of the infamous “informal economy” – which is a kind of

abhorrence to the likes of the World Bank and IMF, due to which they do not have

business in a modern market economy. In spite of no safety nets like social security or

welfare benefits, street vendors are hard-working, entrepreneurial individuals who

contribute to the economy instead of being a drain on it.

2.3 Street Food Business and its Working Strategies

Michael Norton who is a British author, intellectual and innovator remarked. “The

different levels of activity on Indian streets are fascinating. There are sellers sitting at

ground level on the pavements, and then there are the carts and pavement vendors,

then the street level small shops and finally the big shops.” It takes a foreigner to make

you look anew at what we consider ordinary and mundane.



Mobile food vendors working in wealthier areas or in the most high-profile parts of the

city have, in fact, been working and living in the city for a long time, since only the

people who have lived and worked in the city for years would have access to those

relatively more profitable spaces in the first place.

Also many food vendors cannot simply set up their stall where and when they delight,

because the unlicensed food vendors will elucidate that everyone around them knows this

is their spot and with such claims carry with them the power of identification among

other hawkers in the area and among the nearby shopkeepers and residents.

Moreover, these claims to space often have to do with the unsanctioned recognition of the

state, which is established through ‘hafta’ (Kind of a weekly/monthly bribe) and long-

term personal interaction with various municipal workers (Chatterjee 2004).

Most traders position themselves at strategic points with heavy human traffic, while

others walk from one place to the other. They locate themselves along main roads and

streets, near shopping centers or at corners where they can be seen by pedestrians and

motorists. Traders settle in streets instinctively without any authorized allocation.

However, the case study from Kenya shows that there are informal methods used in

locating and operating within a particular site. A few traders confer with the owners of

neighboring yard, others negotiate with acquaintances, others, are allocated spaces by the

Local Authorities, while some share with friends and colleagues. (Mitullah, W 2003)

While the municipal authorities in the cities view vending sites as momentary, the

vendors view them as permanent. It is the urban authorities’ opinion of street trading as

temporary that makes them not see the need to provide vendors with proper market

facilities. Traders use various structures, including tables, racks, wheel burrows,

handcarts, and bicycle seats to display their goods. Others exhibit their goods on the

ground over a mat or gunny bag, while others simply cart their commodities on their

hands, heads and shoulders. (Mitullah, W 2003)



According to the Barth, (1983), in spite of consumer's adequate purchasing power fellow

hawkers lead to relatively low mark-ups (averaging 40 percent) on street foods because

of competition. However, the advantage that vendors have is that they can often provide

items at lower prices than other retailers can since they have lower rent and capital

equipment expenses. In addition, because ingredients are bought in huge quantities and at

the cheapest markets, the cost of a single serving is quite competitive with home cooking

and often less expensive because vendors cater for numerous consumers. Street foods can

be an exceptional value for consumers if they have easy access to stalls; there is fair

competition; overheads are kept low; sanitary conditions are acceptable; and the

nutritional value of meals is high.

Also it’s estimated that the total all India turnover of business by street vendors is at least

Rs 86,000 crores. In Delhi alone, their turnover is over 3000 crore, (Ministry of Urban

Development and Poverty Alleviation in 2002)

2.4 Access of Street Vendors to Market and Market Relations

According to Mitullah (2003) the bazaar for street vendors is largely the pedestrians who

pass by on their own businesses. In a few/many cases, especially when street vendors

have done business in one spot for a long time, customer relations develop thereby

increasing the market beyond the pedestrians. Some street vendors are in search of

customers in offices, homes and beyond the city areas where they are based. This is quite

prevailing among those who have invested significantly in the street trade, especially

those who use trucks, pick-ups and bicycles. Such vendors deal in cooked food, fruits,

vegetables and clothes. Overall, the high transport costs and low profits forbid street

traders from accessing better markets in most of the situations.

Also what is observed is that the market dealings are reciprocal, except in cases where

there is extreme competition among street vendors. Poor location of business, little

purchasing power among customers and unpredictability of customers who take goods on

credit also affects the market.



In addition, the reason for being less professional is due to low technical education

among vendors and low access to current information communication technologies on

yield information hinders their performance in business marketing. Other factors that

affect the market include: use of obnoxious language by male customers as reflected in

the case of Uganda and the high levels of insecurity as reflected in the Uganda, Ghana

and Kenya case studies.

2.4.1 Infrastructure and Service Provision

Most street vendors function in places that are deficient in infrastructure and services

such as access to roads, water, electricity, refuse collection, sanitary and storage facilities.

In few trading sites there is refuse collection done, but water and sanitation, electricity,

storage and day care facilities are lacking. The urban authorities on the other hand use the

fact that the traders are not licensed, as an explanation for not providing services.

Still, in many of the cities street vendors are charged daily fees, which is cumulatively

more costly than the cost of an annual license. Since the street vendors either lack or have

weak links, they are not able to foyer for service provision and fair fees (Mitullah, W

2003).

Transporting goods is also a problem for most /all street vendors. Often, the vendors

cannot manage to pay for the cost of motor vehicles and they have to rely on porters,

wheel barrows, trolleys and handcarts. The transport situation is further compounded by

the lack of storage facilities. This shows that each day, the vendors have to carry their

commodities to and from sites of operation, because the spaces are not planned for trade

and therefore do not have infrastructure and services. In South Africa, some Local

Authorities have managed to provide storage facilities but the facilities are so expensive

that an average vendor cannot afford. For example, in Kenya, the vendors pay night

security personnel to ensure security of commodities left open at the sites of operation.

Whereas in Uganda, it was noted that vendors operate in harsh and uncertain conditions

and work in open spaces without shelter, and lack storage.



The few existing garbage dumps overflow with waste due to irregular collection by

authorities. In streets of Mumbai, loads of uncollected garbage is a common sight around

vendors markets or street and roadside areas where vendors operate.

2.5 Concerns Regarding Street Vending

According to Dr. Bhowmik (2001), Professor of Sociology, Mumbai University, street

vending is actually “a natural market formed because of local needs”. Conservative

estimates that the number of street vendors in Mumbai is around 250,000, but out of

which only around 14,000 are licensed and thus it is very much clear that Municipal

authorities use the licensing system only as an instrument of terror and extortion and this

is often experienced as a buyer when we see vendors running helter and skelter on the

approach of a Municipal truck, as if it is a goonda (street-language word in Hindi for a

criminal) raid.

Millions of Indian street vendors face a mix of problems such as high rental fees,

including bribes, which in turn cause their illegal status in India. (Bhowmik, 2001)

According to a journalist, in Delhi, Even those who have licensed stalls are not spared

and mostly destroyed or confiscated. Most of the time they are then expected to pay a

huge fine to get their pushcarts and goods released.

Often the vendors cannot pay such huge fines and bribes demanded of them for releasing

their goods and thus have to start from scratch again. It is also been observed on the basis

of studies done by NGOs, that new entrants into street vending, are routinely beaten,

humiliated and abused by the police. Even more these continuous economic and physical

assaults not only decrease their incomes, but also destroy their self-esteem and

confidence.



2.5.1 Food Safety: Major Issue Related to Street Food Vending

Consumers who are fascinated by convenience and low prices may overlook aspects of

hygiene or sanitation. In some cases, these customers are deficient in understanding the

actual safe food-handling practices and the probability for food borne diseases.

The main factor that currently worries working population as well as younger generation

is the hygienic-sanitary aspect and quality of food. From a health standpoint the sale of

food in public places is highly controversial, which represents a serious threat to

consumer health and is a matter of great importance for public health, chiefly because of

improper hygienic techniques in most of the Mumbai’s food stalls.

According to the study done by Bryan et al., (1997) there has been definite established

links between street food and disease. Also they usually have a inadequate infrastructure,

with limited access to drinking water, toilets, water disinfecting methods, refrigeration or

ice, as well as to hand washing and waste disposal facilities.

In addition, the raw materials are usually of poor quality and inappropriately stored in

temperatures that are not safe, for a long period of time (FAO/OPAS, 1994).

In the study by Bryan (1988b), it was noticed that time and temperatures are important

variables when it comes to controlling the growth of pathogenic bacteria and toxins.

The major problem face by food vendors is almost related to handling, inadequate or

insufficient storage and poor hygienic conditions, which end up with the risk of

contracting food-borne disease, is high.

The hazard analysis and critical control point (HACCP) system in food production is

suggested to ensure safety. This method may be employed at all stages in the food chain

in order to recognize and characterize the critical points involving hazards and to

establish priorities for intervention and control (Lucca & Torres, 2002; Vela &

Ferna´ndez, 2003).

Eating the chole bhature, kachauri, samosa, aloo chat and pau bhaji peddled by pushcart

vendors can be extremely harmful for health not only because they are exposed to



roadside dust but also because the vendors use oil that gets rancid after repeated frying.

They also use hydrogenated oil that contains Trans-fatty acid several times more than the

permitable limit. According to a recent health ministry survey in 16 cities, over 90% of

street foods was found to be unsafe for consumption.

Providing food with less investment and more profit was also found to be the first

preference of the vendor, rather than meeting quality and safety requirements (The

survey, conducted by the GB Pant University of Agriculture and Technology, Pant

Nagar, Uttarakhand, in collaboration with 16 home science colleges)

2.5.2 Laws and Regulations in the Context of Food Vending

City authorities are confronted with different task of solving these problems and defining

the conditions under which street food vendors should be allowed to operate. According

to the FAO, this decision should depend upon an evaluation of the positive socio-

economic and cultural factors in favor of street foods and the potential negative factors,

including traffic clogging, blocking of pavements, gathering of filth and garbage, and the

illegal use of electricity (FAO 1995)

In India there is no special law amending street food vending. But, as it is part of street

vending, it falls under the laws and policies of street vending in general. In 2004, the

National Policy on Urban Street Vending was passed by India’s government, which

stated that the role played by vendors in the society and the economy needs to be given

due credits; however, in reality they are still considered as unlawful entities and are

subject to continuous harassment by police and other civic authorities. This continues

even after the Supreme Court of India ruled that,

“If properly regulated according to the exigency of the circumstances, the small traders on the side

walks can considerably add to the comfort and convenience of the general public, by making available

ordinary articles of everyday use for a comparatively lesser price. An ordinary person, not very affluent,

while hurrying towards his home after a day’s work can pick up these articles without going out of his

way to find a regular market.



The right to carry on trade or business mentioned in Article 19(1)g of the Constitution, on street

pavements, if properly regulated cannot be denied on the ground that the streets are meant exclusively

for passing or re-passing and no other use.”

Articles 39 (a) and (b) of the Constitution which mentions that the State shall in particular

direct its Policy in a way that –

“(a) the citizens, men and women equally, have the right to an adequate means of

livelihood.

(b) the ownership and control of the material resources of the community are so

distributed as best to sub-serve the common good”

Street Vendors provide important services to the urban population while trying to make a

livelihood and by law, it is the responsibility of the State to protect the right of this

segment of population to earn their livelihood.

Therefore, the question in India is not whether street food vending should be permitted,

but rather in what ways vendors should be able to run their business in a growing and

changing Indian metropolis.

2.6 Present Street Food Scenario in India

According to The world class cities for all campaign (WCCA), which was organized in

fast urbanizing metropolis Mumbai and in all its suburbs from 1-17 December, 2009,

their main motive was to make street vending as core issue of Mumbai due to world class

cities preparation. The campaign apart from demanding on stopping the atrocious

behavior of police on street vendors, illegal raids and fine on the street vendors, giving

due recognition to the vendors issue licenses, alerted on issues such as execution of

National Policy for urban street vendors, making the policy makers and administrators to

aware about the condition of the street vendors in Mumbai.

Enlistment of street vendors and street vendors’ organizations are pondering upon

inclusive planning and Availability of loans at low interest and easy installments from

banks at time of pressure and to start small business.



Also the food processing ministry has launched an initiative to revise street food

campaign – which aims to transform the un-organized street food vendors into more

organized segments under the Food Street scheme.

The ministry has taken an initiative along with some NGOs to upgrade street cuisine in at

least 10 cities in the next couple of months which also includes Mumbai as one of the

cities. As per Subodh Kant Sahai (Minister of State for Food Processing) “We are

planning to do up potential tourist hubs in the country”. Also Directory of Safe Eating

Establishments being prepared by the Food Safety and Standards Authority (FSSA),

especially for those visiting Delhi for the Commonwealth Games in 2010.

City Corporation of Bangalore has given green signal on a pilot project, which aims at

setting stricter standards of hygiene for food being hawked on city streets.

The project involves educating and training hawkers in the city on the various aspects of

food vending like cleanliness, preparation and storage, sanitation and personal hygiene.

In addition, a Bill, 2009 have been drafted for the Protection of Livelihood and

Regulation of Street Vending and is forwarded to the state governments for enacting local

legislations to provide for protection of livelihood of urban street vendors and regulate

street vending, as said by the Secretary Kiran Dhingra of Housing and Urban Poverty

Alleviation (HUPA), Government of India.

They are also termed as micro-entrepreneurs; by the HUPA Ministry, which says that it is

the duty of the state governments to protect the rights of street vendors to earn an honest

living.

2.7 Street Food Innovation and Contemporary Branding Mantras

Over many years Street food vending was never been considered as a potential business

for companies consider but now the Companies are willing to step out into the sidewalks

and are launching cart models that are redefining the street food in India. ‘Hog Dog’ was

one of the first new ventures to launch carts on popular streets and malls.



Following it was Zorawar Kalra’s ‘Hot & Juicy’, Yo China’s ‘Yo-on-the-go’. Recently

Ferns & Petals launched ‘Chatak Chaat’ that serves chaat in a hygienic way. Industry

experts say that restaurants have witnessed a 20% decline in guests due to the economic

slowdown and people are no longer willing to spend on luxurious dining but trying out

small eateries. As a result of which many retail investors and traders, because of low

capital investment and has high chances of success are now experimenting with small

format food chains.

A pilot cart called ‘A la cart’ has been recently launched in Delhi by Chilli Seasonss

(F&B company) as a new street food initiative which serves innovative Pan Asian fusion

food including satays, pita pockets and wraps with a distinct gourmet flavour. “There is a

lot of white space in the street food market and this genre is slowly picking up as more

and more customers realize that it’s more hygienic and economical” - Sheetal Bahal,

CEO of Chilli Seasonss.

With the growing popularity of high-street shopping and mushrooming malls & food

courts, the demand for variety and choices for the consumers has reached a peak.

Tapping into this demand, new players are entering this space to add an international

flavour to the consumers’ palate. Such food carts are now present in high streets, airports,

cinema halls and hypermarkets.

2.8 South Mumbai – Business Hub for Street Food Vendors

South Mumbai is considered to be the richest region in Mumbai, primarily a business

district encompassing Fort area, Nariman Point and Ballard Pier and downtown area of

Mumbai with a well developed infrastructure.

Most of the main offices are located in South Mumbai which forms the nerve centre of

Indian Economy, encompassing the famous Dalal Street which became the famous Indian

Wall Street. This area encircles many foreign establishments. Many prestigious

schools/colleges and professional institutes are within the reach of south Mumbai.



It houses a significant proportion of prime up market residential neighborhoods of

Mumbai including: Peddar Road, Nepean Sea Road, Breach Candy and also includes

some of the richest boulevards in the world, more prominently the Hanging Gardens, the

Altamont Road and the Carmichael Road.

And because of this importance, South Mumbai is full of street food vendors selling

everything eatable their by trying to indulge you in culinary delight (The Financial Times

Limited 2009)

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“The rudimentary means by which much street food is served bears little

resemblance to the actual make-up of the food itself. There is nothing

unsophisticated about the complexity of the spices, seasonings, and

flavors, or the variety of cooking techniques needed to present the finished

dish. Be it a bowl, a plastic dish, or a plate fashioned from a banana leaf,

it is packed full of delicious ingredients”.

- Kime, T (2007) Street Food



CHAPTER: 3

FIELD WORK AND RESEARCH METHODOLOGY

3.1 Research Title

Street Food Vending in the Food Provisioning System of Mumbai

The broad objective of the study is to understand the role of street food vending in the

city of Mumbai in terms of its business and its strategies.

Also the researcher would like to know the consumers attitude towards Indian street food

and vendors and their by also would be evaluating street food vendors attitude towards

the market and the consumers. Finally researcher will find out the business Strategies

applied by street food vendors in their businesses and the problems face by them on a day

today basis.

3.1.1 Methodology and Data Sources

The outcome of the study is based on primary data, which looks into the present business

situation of street food vendors in Mumbai. Three-Stage Sampling method, like multi-

stage sampling, which uses the combinations of various sampling techniques (Agresti and

Finlay 1997), has been used to draw sample from Mumbai. The survey was conducted in

the month of February, 2010. The component of analysis as well as chief stakeholder of

the study was the street vendors in Mumbai (South-Mumbai).

3.2 Sampling Design

Mumbai i.e. chiefly South-Mumbai has been selected according to its rapid urbanization,

best commercial part of India, its geographical location and other certain characteristics

such as employment status and wide spread formal retail chain and street trading among



all major cities in India. As the present research paper is mainly primary data based, three

stage sampling method has been designed to draw sample.

3.2.1 First Stage

When population is scattered over the region and complete lists of the total population is

not available, ‘cluster’ helps to obtain easily for sampling (Murthy 1967). In 1st Stage,

South-Mumbai has been divided into five parts such as, Colaba, Cuffe Parade, Nariman

Point, Malabhar Hill, Walkeshwar Marg, and Dr. Annie Besant Road in terms of volume

of street vendors by using the data provided by NASVI.

3.2.2 Second Stage

Sampling inaccuracy can be reduced either increasing sample size or to make

homogeneity group and since street vending profession is heterogeneity in nature,

stratification method helps to make homogeneous group in that group of workers (Babbie

2001). In each cluster, street vendors have been divided into six segments such as

vegetables vendors, fruits vendors, chat vendors, snack vendors, beverage vendors and

sweet vendors.

3.2.3 Third Stage

In 3rd Stage, according to the heterogeneity number of street vendors in each part, quota

has been set to draw sample from each segment since population was unknown (Babbie

2001; Ahuja 2006). This quota depends on the number of street vendors of each part and

street vendors have been selected at random within each quota.

3.2.4 Total Sample Size

This study covers 50 samples of street food vendors and 30 samples of street food

consumers from the mentioned places in Mumbai. The samples selected from each study

area have been shown in the below table 1 and table 2 which as follows respectively:



Table 1: Total Sample of Street Food Vendors Selected from each Study Area

Name of the Places Total Sample of Street Food Vendors

Selected

Colaba 12

Cuffe-Parade 10

Nariman-Point 10

Malabhar Hill 6

Walkeshwar Marg 7

Dr. Annie Besant Road 5

Total (n) 50

Source: Own Research Plan

Table 2: Total Sample of Street Food Consumers Selected from each Study Area

Name of the Places Total Sample of street food consumers

Selected

Colaba 12

Cuffe-Parade 10

Nariman-point 4

Malabhar Hill 4

Total (n) 30

Source: Own Research Plan

3.3 Data Collection Tools

3.3.1 Questionnaire

Structured Questionnaire has been used to directly connect with the survey based on the

objectives of this study and thus closed ended and open ended question have been asked

to the respondent (both street food vendors and consumers) and since some of the



research questions are explorative in nature, open ended questions helped to explore the

current situations.

3.3.2 Interview Methods

Personal interview have been conducted for the purpose through surveyor administered

questionnaire. Personal interview of 50 individual street vendors and 30 consumers and

two key respondents have been conducted during survey - Ms. Tapasya Kaul (Program

Manager NASVI- Mumbai) and Mr. Arvind Singh (Co-coordinator, NASVI) These two

key respondents are basically active members from member based organizations to know

the role of these member based organizations for the street vendors in Mumbai.

After, explaining socio-demographic and economic profiles of the vendors based on

primary data, author has explained the outcomes on the basis of the questionnaire

analysis and interviews carried out.

3.4 Demographic and Social Profile

Street vending occupation is mainly male oriented occupation in Mumbai (Bhowmik

2001) and the result of this study also shows that. The sex composition of the street

vendors in the study area shows that there are around 77 percent of the vendors is men

vendors and about 23 percent is women.

3.4.1 Educational Profile

It was observed that the educational level among street vendors is generally low and Out

of total covered, around 17 percent vendors are illiterate, about 8.5 percent of total

vendors can sign only, and about 8.5 percent have only primary level of education.

Some of vendors having graduation, about 1.5 percent of total vendors, came from the

rural areas in search of better-paid job in the formal sectors in Mumbai but street vending



is one of the easiest means of earning for livelihood as it requires minor financial input.

Hence, they became street vendors.

3.4.2 Level of Income

The income of street vendors depends on the products they sell, and it varies from trade

to trade, location to location, the volume of trade and terms of trade.

From the questionnaires, it is observed that around 24 percent vendors’ per month income

are between Rs. 3000 and Rs. 4500 while 15.5 percent vendors’ per month income fall

into Rs. 6000 and so on.

It is seen that there are few of the vendors whose income is quite high and it depends

according to their business types, age of the business, location and product they sold.

Interestingly, it is noticed from the data that the profit margin of the vendors those who

sold raw materials, namely, vegetable vendors, fruit vendors, food vendors is quite

striking than others category of vendors. These vendors earn about 50 to 60 percent profit

of their daily sales.

Establishing connections with people and organizations well-known with the street food

vending system of Mumbai was a first step in this research project. Interviews with

experts from different institutions, governmental and non-governmental, were carried out,

namely representatives from the Municipal Corporation of Mumbai, the traffic Police and

the National Association of Street Vendors of India (NASVI).

In addition, twenty consumers (n =30 in all graphs concerning consumers, as indicated

earlier) were interviewed with questionnaires in different locations, namely Colaba, Cuffe

Parade, Nariman Point, Malabhar Hill, Walkeshwar Marg, and Dr. Annie Besant Road.

Observation, literature research and photographic documentation were further methods

engaged during field research.



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CHAPTER: 4

RESEARCH FINDINGS

The interview offered insight into different perspectives on the subject, apart from other

remarkable and helpful inputs regarding policies, structures and existing issues

concerning street food vending. Interviews with street food vendors were conducted with

the help of standardized questionnaires. In total, 50 street food vendors were interviewed

(n = 50 in all graphs concerning street food vendors, if not indicated otherwise). Different

areas within the city were selected mainly targeting the South Mumbai region, where

most of the higher income-groups live. The areas included Colaba, Cuffe Parade,

Nariman Point, Malabhar Hill, Walkeshwar Marg, and Dr. Annie Besant Road.

Interviews were conducted in front of railway stations, in residential areas, along main

streets, and in front of business complexes and schools and colleges.

Figure 1. Vending Location

Main Road

49%

Railway

stations

14%

in front of

business

complexes

5%

Schools/coll

eges

13%

Market

8%

Residential

areas

11%

Source: Own Primary Findings

Out of these fifty interviewed vendors, 21 sold different kinds of Snacks, eleven vendors

sold Beverages, ten vendors sold variety of chaats, whereas four vendors sold sweets and

four vendors sold fruits and vegetables (out of which 3 sold fruits and one vegetable).



Figure 2: Food Sold by Street Vendors

Snacks

48%

Beverages

21%

Fruit and

vegetables

6%

Sweets

7%

Chats

18%


4.1 Items Sold by Street vendors in Each Category

4.1.1 Fruits and Vegetables

Fruits: Apples, bananas, grapes, pineapples, pomegranates, watermelons,

guava, oranges, mangoes (in dry season) etc.

Vegetables: Onions, tomatoes, eggplants, potatoes, fenugreek leaves, bitter

gourd, lady fingers etc.

4.1.2 Types of Street Chats

Bhel-Puri: It is a puffed rice dish with potatoes and a tangy tamarind sauce.

Papdi-Chaat: Crispy wafers garnished with a combination of potatoes, tomatoes,

chickpeas, yoghurt and flavored with spices and red and green chutney.

Pani-Puri: Hollow puri made of refined flour and water, fried crisp size small

enough to fit in the mouth and filled with a mixture of water, tamarind, chili, chaat

masala, potato, onion and chickpeas.

Ragda-Pattie: A dish of two parts--ragda, a yellow pea soup and patties.



Dahi-Balla: It is a black gram balls or dumplings in spiced yogurt, with sweet

Indian sauce.

4.1.3 Types of Street Snacks

Tiffin: Breakfast preparation like different kinds of dosa and puri- bhaji.

Idli: Steamed cakes made of fine batter of black gram and rice, served

with chutney or sambhar.

Dosa: Pancake made with fermented black gram and rice (masala dosa:

dosa filled with potatoes, onion, spices: plain dosa; no filling, etc)

Pakoras: Deep fried snack prepared with thick batter of chickpea/Bengal

gram flour mixed with juliennes of onions and spices.

Pav-bhaji: Consists of bhaji (a tomato- potato-based curry) and the pav,

garnished with coriander and chopped onions

Chole-bhature: It’s a combination of chole (spicy chick peas) and fried breads

called bhatura made of refined flour.

Vada- Pav: Indian burger – deep fried ball of potato mixture with spices and

seasonings sandwiched between pav with spread with sweet and sour sauce.

Egg- bhurji: Shallow fried scrambled egg with mixture of onion, green chilies,

coriander and spices, serve with pav (Indian bread).

Kebabs: Minced meats marinated with different spice and cooked on

skewers on charcoal griller.

Kheema pav: Minced meats cooked with spices and served with pav.

Chinese food: Includes popular dishes like Chilly chicken, chicken fried rice,

Szechwan chicken, chicken lollipops, spring rolls, manchow soup, hakka noodles etc.

4.1.4 Types of Street Sweets

Jalebis: Indian fried sweet made by deep-frying batter in a kind of pretzel

shape then soaked in sugar syrup.



Malpua: Deep-fat fried patties of thick batter mixture of refined flour and

mashed bananas and soaked in sugar syrup.

Kulfi: Ice-cream made with milk, “khoa” (evaporated milk to remove

moisture), sugar and dried fruits.

4.1.5 Types of Street Beverages

4.1.5.1 Tea/Coffee

Plain Chai: Tea made with sugar, water and milk

Masala Chai: Tea spiked with Masalas (Indian spice powder)

Kali Chai: Black Tea

Adrak Chai: Ginger flavored tea

Special Chai: Tea made with more of milk and simmered for long time

Cutting Chai: Plain Tea made a la minute and served in small glasses

Cream Chai: Tea swirled with Cream

Lemongrass chai: Lemongrass flavored tea

Tulsi Chai: Basil flavored tea

Laung Chai: Tea flavored with cloves

Elaichi Chai: Cardamom flavored tea

Filter Coffee: Coffee drink prepared using a filter

(* Chai – Indian term for Tea)

4.1.5.2 Fruit Juices

Orange Juice, Strawberry Shake, Pine-apple Juice, Mango Shake, Banana Shake,

Watermelon Juice, and Apple Juice etc.

4.1.5.3 Fermented Milk Based Drinks

Chaas: Buttermilk seasoned with salt and chat masala.



Mint Chaas: Buttermilk flavored with Mint leaves

Tadka Chaas: Buttermilk tempered with mustard seeds and curry leaves.

Zeera Chaas Cumin flavored Buttermilk

Lassi: Sweetened blended yoghurt

Mango Lassi: Mango flavored plain lassi

Dryfuit Lassi: Lassi spiked with dry fruit powder

Mint Lassi: Mint flavored lassi

A number of studies on street food safety that have been carried out across India, out of

which some of them in Mumbai points out that street food raise concerns with respect to

their potential for serious food poisoning outbreaks, due to microbiological

contamination, improper use of additives and the presence of adulterants and

environmental contaminants, as food is often not covered, as well as because of the poor

personal hygiene of vendors and improper handling of food, which is very much true as

per the observation carried by the author during the secondary data collection. It was also

seen that there is short of both clean water and facilities for garbage disposal.

The literature also suggests how these problems could be solved, for example, by

allowing the establishments of stalls only in clean and well-kept surroundings- away from

garbage, public urinals and open sewers- arranging ample facilities for providing drinking

water and waste disposal, maintaining close security over food sanitation, and providing

sanitary hygienic education for food vendors, who should be healthy and free from

communicable diseases, wear clean clothes, use clean plates/leaves for serving food, etc.

Majority of the consumers (40 %) as shown in Fig.3 were of the opinion that, by

maintaining personal and the surrounding hygiene, chances are more of consumers to buy

from the same vendors.



Fig 3: Consumers Suggestions on How to Improve Street Food

Vending

personal /surrounding

hygiene

40%

food sanitaion

30%

quality

17%

great variety

13%


Whereas 30 percent of the interviewed consumers expected vendors to take good food

sanitation approaches, whereas seventeen percent believed in quality as the chief driver

of successful food vending while thirteen percent gave the credit to great variety. Also

when asked if the above suggestions given by the consumers were practiced, will their

purchasing frequency go high and the answers of the majorities were affirmative.

Fig 4: Acceptability of European Light Food ( Waffles, Pancakes,Crepes etc.)

Yes

53%No

37%

I don’t Know

10%




When the consumers were told about the concept of bringing European light food such as

waffles, pancakes, crepes etc on the streets of South Mumbai by means of Mobile Carts,

fifty-three percent were delighted and were looking forward to the above the mentioned

concept but at the same time there were thirty-seven percent who were satisfies with the

existing food items available on the streets and thus were not enthusiastic about the

concept, whereas ten percent preferred to give no response.

The study found that 43 % of the customers purchase from street food vendors when

passing by or while traveling on the way to another destination. Nineteen percent take a

special trip in order to mainly purchase fruits and vegetables.

Thirty-eight percent said it differed: sometimes they merely stopped by; sometimes they

went specifically to buy food. In general, snacks or beverages were consumed when

passing by, while special trips were more common for fruits or vegetables. Almost half of

the customers had no particular time of the day when they purchased food on the street,

42 % said they bought in the evening, and only 5 % in the morning.

Fig 5: When is Street Food Purchased

passing by

43%

special trip

19%

it differs

38%

a.) Need Based




morning

5%

evening

42%

no particular

time

53%

b.) Time Slot Based


A number of factors that persuade the consumer’s choice play an important role. These

include cost, convenience and type of food available, the individual’s taste and the

appearance of the food. Availability of food at convenient times and locations for the

consumer are other very important factors.

Fig 6: Reasons to Buy from Street Food Vendors

quality

21%

convenience

33%

low cost

25%

taste

16%

variety

5%


Also, ideas pertaining to location of the street vendors differed. Eight customers accepted

of the zoning system; they shared the opinion that vendors should be provided with a

conveniently set aside area in which to carry out business and that they should no longer

be allowed on the streets where they hinder traffic.



Three people were against the new regulation, saying that street food vendors should not

be regulated in this way, as it would jeopardize their livelihoods. Nine of the questioned

customers did not have a view on this subject.

When talking about the spending power of the consumers on street food daily, it was

noticed that majority i.e.40 percent of the respondents were spending anywhere between

rupees thirty to rupees fifty. Also there were few who didn’t mind paying more than 80

Rs. Daily on street food, which only justifies that if the food taste good and is convenient,

consumers are ready to spend on an average anywhere between fifty rupees daily.

Fig 7: Daily Spending of Consumers on Street Food

less than 30 Rs.

17%

30 - 50 Rs.

40%

50 - 80 Rs.

20%

More than 80 Rs.

23%


When respondents were asked about the their most preferred food item on street, twenty-

six percent claimed of loving Chinese food, mainly because of its availability, low cost,

taste and mainly portion size. While 20 percent favored Pav-bhaji as their favorite street

food twenty percent conscious about their health went for South-Indian food such as

Masala dosa, idli-chutney etc. seventeen percent enjoyed having hot Vada-pao. Fig.8

shows the most preferred street food items by the consumers.



Fig 8: Most Preferred Street Food items

pav-bhaji

20%

masala

dosa/idli/vada-

sambhar

20%

chinese food

26%

kebabs

10%

paani-puri /

chat

7%

vada-pav

17%


One of the important analysis that came into light was that the majority of the consumers

abstained themselves from having cold beverages or cold desserts, basically, anything

that included water as well as ice. And the main concern for their trepidation to abstain

from cold beverages/desserts was because of the lack hygiene as well microbiological

factors involved with kind of water used for preparing ice as well as the water used in

making desserts. Also there were twenty-seven percent people who avoided fried items,

while there were seventeen percent who never purchased or consumed meat products on

the streets of South-Mumbai.

Fig 9: Street Food that Consumers Would Never Buy

fried items

27%

cold beverages/desserts

46%

Meat products

17%

No answer

10%




Figure.10 shows the major problems street food vendors have to face according to their

own and their consumers’ statements.

Figure 10: Major Problems of Vendors According to

a.) Their Own Statements a.)

bribes

53%

No shelter

7%

high taxes

10%

harrassment

13%

debts

7%

traff ic/zoning

10%


Figure 10: Major Problems of Vendors According to

b) Consumers’ Statements b.)

no answ er

45%

bribe/haras

sment

20%

poverty

15%

no

adequate

space

20%


Inducement money had to be paid regularly by one third of the vendors, and those sixteen

vendors named paying bribes as their major problem. Those who did not talk about

bribery as problem said they did not have to pay any.



It is however, unclear, why some vendors are made to pay and others, selling in the same

area, are not. Having to pay bribes is linked with the problem of zoning and traffic, as

vendors often have to pay to traffic police in order to be allowed to stay on a road or

sidewalk where they are not supposed to sell, because they are said to hinder traffic.

Bribery is also closely linked to harassment, as making vendors pay is one from of

harassing them.

According to vendors, it is also common for traffic police or BMC officials to consume

without paying. Also vending children seem to be the most likely sufferers of this form of

persecution.

Also in the survey, only one under age person was interviewed, as others asked did not

want to give any information. The feeling also emerged that very young vendors often

did not reveal their real age. Other troubles mentioned by vendors were debts, high

taxation, homelessness and the already discussed traffic blockage, which for them has

brought with it the recently introduced zoning system

Fifty percent of customers who were interviewed stated that they were not aware any

problems vendors had to face. Four saw the biggest problem in the unavailability of

proper locations from which to vend.., Street food vendors are not required on the streets

or sidewalks because they are said to cause obstruction. There are no other centrally

located areas nearby with suitable infrastructure available either. Four others said

persecution by traffic police and bribery was the biggest issues. Furthermore, poverty was

seen as a problem, as most vendors earn little, do not have chance to earn their living, and

would therefore be poor if they were not occupied in the street vending business.

4.2 Occupational Activities and Distribution Chains

The occupational activities of street food vendors fall under three main categories:

buying, preparing, and selling the food.

Forty one out of fifty street food vendors sold their items in the same place every day.

Only nine moved through the streets to sell in various places.



Street food vendors used pushcarts, portable vending plates on wooden stands, baskets,

stable temporary constructions, or the ground as their vending place. Interestingly, there

were hardly any women with pushcarts. At the time of research fort this study, only two

women vendors with a pushcart were working together with other family members.

Women tend rather to sit on the floor; their food items spread on a cloth or on wooden

plank or piled up in a basket in front of them, which they can carry on their heads.

Vendors’ working hours ranged from five to eighteen hours a day, twelve hours on an

average. The greater part was occupied with their business seven days a week, while only

a few worked six days. The number of people involved in the business varied from one to

five. With 42 % (twenty vendors), two-person businesses were most common. Many

worked together with their husband or wife. However, in some cases of the businesses a

child, another family member or someone else not related were also involved in the two-

person businesses. Vendors operating by themselves made up to 38 % of those

interviewed. Also running a snack business always included a minimum of two people;

fruit, vegetables or some kinds of juices did not require the work of more than one

person. Other than that, however, the number of people involved was not dependant on

the kind of food provided. In 12% percent of the businesses three people were involved

and in the remaining 10 % four or more.

Figure 11: Involvement of the Other People in the Street Food

Vending Business

none

37%

husband / w ife

18%

other family

members

14%

others

16%children

12%

no answ er

3%




According to vendors and Mr. Krishna Prasad Shah, (Vice President, NASVI),

hierarchies between street food vendors do not exist, and they decide between each other

who takes which spot. The daily routine differs between different types of vendors,

different locations, and also between individuals or businesses. However, the overall

business structure is similar.

The daily routine differs between different types of vendors, different locations, and also

between individuals or businesses. However, the overall business structure is similar. Say

for example, from the studies it was observed that most street food vendors prefer to sell

their items close to their houses or just down the road, but the locality from where the

most of them come, just isn’t the market for them and thus had to travel on an average a

distance of 10 km. Also for many, it was very inconvenient to travel far to work, as men

have to push their carts or carry baskets to the vending spot every day.

The range from eleven to fifteen kilometers was the most common for 41 % of vendors,

as could be seen in Fig.12

Figure 12: Distance from Home to Work

5 to 10 km

34%

11 to 15 km

41%

less than 5 km

8%

more than 15 km

12%

no answ er

5%


Often, it was observed that wherever family members were involved in the business of

vending snacks, like tiffin or chat, in most cases it was common that the wives and/ or

mother started preparing the vended food early in the morning.



Also it was noticed that many male vendors staying with a male relative/other person,

were engaged in pre-cooking at their home base.

Also mostly men were responsible for taking the food and kitchen utensils to the vending

spot and for selling. Children’s duties include helping to sell or prepare food at the stand

or washing the dishes.

Customers certainly make up one significant elements of street vending system.

Therefore, as mentioned earlier twenty consumers were interviewed with questionnaires

in different locations.

As below figures.13 and figure.14 shows, customers of street food vendors come from all

socio-economic classes. The percentage given in this graphs does not necessarily reflect

the real portion of customers from each income-class, however, as better educated and

higher income-classes were more willing to give information and are, therefore, perhaps

overrepresented.

It shows, though, that not only poor but also well-off people purchase street foods. Six

percent of the interviewed customers had a master’s degree, 33 % had a university

degree, 8 % had finished college, 29 % were still in the college, 8 % had completed

primary education (SSC), and another 16 % had never attended school. A distinction

must be made between cooked foods and fruit and vegetables. Most people buy fruit and

vegetables form street food vendors without hesitation. Also the rules for some caste not

to eat outside the home are not followed strictly as they used to be. For those castes, it is

becoming more and more acceptable to eat snacks from street vendors, though they are

more careful because of their concern for health issues.



Figure 13: Educational Background of

Customers

SSC

8%

degree

33%

master

6%

college

29%

never

16%

inter

8%


Figure 14: Income Level of Consumers in Rs.

less than 8,000

20%

8,000 - 16,000

40%

16,000 - 30,000

25%

30,000 and more

15%


The FAO recognized that, in general, setting up a street food vending business involves a

low-cost investment. In addition, it requires no education or special training; hence it is a

good source of income for the urban poor. The findings of this study have shown that this

is true for Mumbai as well. Even while the educational level of the vendors varied, most

have little or no school education.

Most vendors were between 21 and 40 years old. Twenty percent were under 20 years. 16

% were between 41 and 50, and only a minority of 8 % older than that (figure 15).



Fig15: Age of Street Food Vendors

31 - 40 years

25%

21 - 30 years

31%

51 - 60 years

6%

41 - 50 years

16%

below 20 years*

20%

61 and above

2%

* One vendor under the age of 14


Street food operations often concerned the work of entire families in the procurement of

the raw materials, preparation and cooking of meals, and their sale. Fifty-three percent of

the vendors started their business because it is a family custom. Most started helping out

as young children and continued their parents’ or other family members’ business. Forty-

two percent claimed it was their own idea to start a business in order to earn some money

and protect their livelihoods. Five percent got on track by applying, and now they work

as employees for owners of pushcarts.

Fig 16: Start of Business

family-

business

53%

own idea

42%

application

(employees

only)

5%




It seems that there were people that own several food vending carts, usually all selling the

same food; for example one person, owned five push carts, all rents out to sell fruit-

juices. The Owner provided the push cart and necessary kitchen equipment and delivered

fruit, ice and water. The employees earned a fixed amount of money each day, in spite of

how much they sold and the rest went to the employer. These employees were all under

the age of twenty. They were sent to Mumbai by their parents, who lived in villages as far

as in Uttar-Pradesh, Gujarat, in order to earn some money fort the family. They were

provided food and accommodation by their employers and received a fixed payment. All

said they were hoping to be able to be self-governing and own their business one day; for

them it was a way of entering the business.

On the other hand, they also lived away from their families and they did not really have a

choice. One said he had been made to leave school; he would like to go back, but he is

aware of the fact that his family is highly dependant on him. Also food vendors do not

have any social security, as they are considered illegal. In case of illness, they do not

have any kind of insurance that covers the costs of treatment. They are also very

vulnerable to illnesses, as many cannot afford medication or hospitalization.

4.3 Physical and Natural Resources

For the food vending, there is no or only insufficient infrastructure available. For

example, vendors are relying on nearby shops, hotels or public taps for water supply.

Most vendors claimed to get water for free, others said they had to pay for water, as no

clean drinking water for preparing food was available close by. Many vendors do not

have any shelter at their food stand. They are exposed to sun and rain. Hence, in both the

wet and dry seasons the weather causes health problems for the vendors. Many do not

have garbage bins at their stands and generally waste is disposed of on the sidewalks or in

the drains. An additional issue is the lack of hygienic public toilets, which the vendors

could use. At home, most vendors have electricity supply, public taps and availability of

public toilets; they live in rented houses in slums or other low-income areas.



4.4 Livelihood Strategies

Street food vendors, who were interviewed, did not openly mention any strategies for

improving their situation; claiming that one is like the next. One important point is that

many don’t seem to see a necessity for change, as their situation is good enough to secure

a living. However, reading between the lines reveals that, becoming a vendor in the first

place was often the only available way to secure a livelihood.

When they were asked as to what strategy they employ in order to avoid confrontation

with the police authorities, they said that they do not have any other option than paying

bribes or else their pushcarts or even their food will be taken away.

For some vendors, a way of earning some extra money is to start more than one cart.

Different family members have stands and sell the same foods in diverse places. Part of

the strategy is to choose the best spot for selling the offered food items. The most popular

spots are along main roads, making up more than 50 percent of all the vending locations.

In order to recognize and more thorough livelihood strategies, further research is needed.

4.5 Security of Work

As per as Article 19(1) (g) of the constitution stated that street vendors are recognized as

workers and the Supreme Court ruled that:

“If properly regulated according to the exigency of the circumstances, the small traders

on the side walks can considerably add to the comfort and convenience of the general

public, by making available ordinary articles of everyday use for a comparatively lesser

price. An ordinary person, not very affluent, while hurrying towards his home after a

day’s work can pick up these articles without going out of his way to find a regular

market. The right to carry on trade or business mentioned in Article 19(1)g of the

Constitution, on street pavements, if properly regulated cannot be denied on the ground

that the streets are meant exclusively for passing or re-passing and no other use.”

But they are typically treated as encroachers of public space. Licensing intends to reduce

harassment, and evictions by local authorities and local police.



But as per the study carried out, it explores that all vendors are unlicensed. Hence, their

job is uncertain and insecure.

4.6 Safety at Work Place

Street Vendors are not trying only to earn a livelihood but also provide valuable services

to the urban population. Thus, it is the duty of the State to protect the right of this

segment of population to earn their livelihood since article 39 (a) of constitution stated

that ‘any citizens, men and women, have equal right to an adequate means of livelihood’.

Thus, the ‘decent work’ is the fundamental rights of any workers or citizens.

But ground reality is different. They are considered as unlawful and eye sore entities. As

a consequence, they face constant harassment by local Police and Municipal Authorities

at work place. However, they are forced to bear some additional burden of harassment

and bribes and other various elements. It is calculated from this study that each street

vendor pays 15 to 20 percent of their daily income as bribes to local police and BMC.

Reference

Adler, P.A. and Adler, P. (1994) Observation Techniques, in N.K.Denzin and Y.S.Guba

(eds.) Handbook of Qualitative Research, Sage, Thousand Oaks, Calif.

Bechhhofer, F., Elliot, B and McCrone, D. (1984), Safety in Numbers: On the use of

Multiple Interviewers, Sociology, Vol.18, no.1

Berry, R. (1994), The Research Project: How to write it, 3rd ed., Routledge, London.


Publishing, London

Bhowmik, Sharit K. (2005), “Street vendors in Asia: A review.” Economic and Political




Delhi.



CHAPTER 5:

CONCLUSION AND RECOMMENDATION

In the course of their transactions, street vendors add directly to the overall level of

economic activity, and to the provision of goods and services. They are an essential part

of the economy, and their elimination would reduce competition and economic activity.

In many countries, citizens have constitutional rights to choose their occupations and to

engage in entrepreneurial activities. Street vending is one such option, and its suppression

reduces the range of alternatives available to citizens. Even if such rights are not

officially guaranteed, it can be argued that they are fundamental human rights under

“natural law”.

Street food vending is a laboratory for entrepreneurship, family business and social

interaction, involving vendors and customers into the broader monetary and social

system. Many vital entrepreneurial skills are learned and demonstrated out on the street.

Street vending provides entrepreneurial opportunities to people who cannot have enough

money to buy or rent fixed premises. It is a vital bottom step in the ladder of upward

economic mobility, and some street vendors go on to build successful off-street

businesses.

Street vendors greatly enlarge the range of places and times where goods and services

can be provided, and sometimes they also offer goods and services which are not

accessible in off-street locations. As a result, they save effort for consumers, satisfy

demands which might otherwise go unsatisfied, and encourage economic activity which

might otherwise not exist. By increasing competition they help to trim down consumer

prices.

Because of its small capital requirements and its prospective mobility, street vending is a

very effective way to cater for seasonal, irregular and special demands like



Independence Day flags, umbrellas during a torrential downpour, or hot-dogs after a

major-league sports game.

There could never be sufficient, prolonged demand to sustain comparable fixed, off-street

businesses. Similarly, street vending can experiment out new markets at low cost,

offering goods or services which have never in the past been offered.

Street vending offers its workers substantial elasticity in hours and levels of activity, and

it provides some choices of work locations. Street vending is a noteworthy example of

self-help and grass-roots initiative. Hernando de Soto (1989), the main supporter of this

argument, describes street vendors as the most visible manifestations of a peaceful,

informal uprising by hard-working poor people against an obstructive, “mercantilist”

system — a dysfunctional regulatory state controlled by the vested interests of career

bureaucrats and big business.

This research aimed at providing an insight into the street food vending business of

South-Mumbai beside other various issues related to street food vendors were focused on

as well. The study was primarily based mainly on personal interviews with vendors, their

customers and local officers. The chosen research methodology proved to be satisfactory,

as it was able to answer many questions concerning street food vending business

strategies and the vendors. However, further research is still needed.

The study established that street food vendors make up an important part of the city’s

food provisioning system and contribute significantly to the food security of the urban

poor but higher-income classes also increasingly buy food on the streets. For the vendors

themselves, the street food vending business serves an easily handy income source. There

are great differences in the height of income between the vendors. For example, those

vendors sitting on the ground earn a lot less than vendors with more established

equipment using pushcarts, which gives author an entrepreneurial opportunity of starting

mobile food vending in south Mumbai.



As the zoning regulations are not fully become obligatory, vendors do not follow them.

They still sell their products in their usual spots. Therefore, for the time being the

budding consequences of these new policies for the street vending system cannot be

evaluated. It turned out that, the new set of laws have made the street vending business

more susceptible to bribery and harassment. With respect to the new regulations, it was

also observed that there is very little political alertness and participation of the street food

vendors. Although there are organizations which stand up for the vendors’ rights, it

seems that this opportunity is not widely valued. Reasons for this could be lack of

political education. Many street food vendors in South-Mumbai are not conscious of the

political situation, nor do many of them take part in political decisions.

Educational programs are needed in order to teach vendors about the hygiene aspects of

their business. The study also showed that consumer profile ha also changed in recent

years. The percentage of better-educated, well-off people seems to have increased, which

gives a valid reason for venturing into mobile food vending of European light food in

south Mumbai, as study showed that majority of p-people were interested in experiencing

that kind of a concept. Also these new groups of consumers are more conscious of the

hygiene problems and health risks that street foods can create. Hence, they insist better

hygiene at the food stands, including waste disposal, covers on food, clean clothing for

vendors, fresh food etc. Looking at the mentioned areas of the whole South-Mumbai in

terms of cleanliness – public toilets on the sidewalks, piles of trash, are regular sight

around food vending carts and undeniably the sanitation hygiene must be improved. It is

clear that this must be along-term process, as street food vendors would need time to

alter, rather than a forced sudden change. In other cities, in Kolkata for example, such

educational programmes and improvements have already been doing well, and most

street food vendors as well as consumers have profited (NASVI 2006). Taking such

encouraging experiences as an example and starting such training in South-Mumbai

might be a step in the right direction as well as would encourage many people to thrive in

this business. Additionally, investments in improvements must not cause an increase in

prices, as the urban population would not be able to afford the products sold by street

vendors anymore.



Additional research is needed in order to document the changes in the street food vending

businesses resulting from the new regulations. What is more, a deeper insight into the

complex business systems of vendors as well as into existing issues would be necessary

in order to start business-oriented programmes. In order to gain deep insight into the

entire subject, a long phase of research would be required.

Street food vendors are not uniformly spread across the city. They are more of

concentrated heavily in a few locations, and those locations are normally the points with

the highest levels of pedestrian and vehicular clogging. Pedestrians passing through street

markets and people sitting in stationary or slow-moving vehicles are continuously

exposed to the sight of goods and services on sale on the streets, and they will often make

impulse purchases. Additional street vendors settle towards the congestion, because that

is where available demand is concentrated. As a result, through a process of circular and

increasing causation, both street sales and levels of congestion are further increased.

Street vendors repeatedly fail to give receipts and keep accounts, to pay taxes on their

earnings, and to charge sales or value added taxes to their customers. They are always

accused of presenting “unfair competition” to tax-paying off-street businesses,

undercutting their off-street competitors because they pay less overheads and no taxes.

Since they can leave or reposition their businesses more easily, street vendors have

greater opportunity to cheat their customers and avoid official regulation than vendors in

fixed retail establishments. Off-street retailers often accuse street vendors of using

inaccurate scales to give short weight and of not posting prices so as to charge extra when

they suspect the purchaser doesn’t know how much he should be paying. Some street

vendors are also accused of selling illegal imports, fake or contaminated products,

disappearing or simply changing location before they can be positioned by angry clients

or the police.



Street food vendors create major public health problems because their products may be

more exposed to the sun, to air pollution, and to contamination by passers-by, because

few have electricity and urbane cooking and refrigeration equipment, and because they

can leave or relocate more easily if an outbreak of food poisoning begins.

Street food vendors may be less professional, committed and responsible than off-street

vendors, refusing to give meaningful worth to the consumer and disappearing more easily

if there is a spate of problems and complaints. Street food vendors often include

considerable numbers of minors, contravening labor legislation, and revealing young

people to pollution, noise, road accidents, and threats of violence.

Street vendors contribute to the underground economy of undocumented cash dealings,

not only through their sales, but also through the bribes they are often required to pay to

police and municipal inspectors. A considerable underground economy undermines the

capacity of the state to fund its continuing activities and new capital investments through

taxation, and to effectively supervise and manage the economy. Underground economic

activity may support and encourage crime and tax evasion, gradually depressing the

fabric of civil society.

Also Street food vendors are often considered unsightly, they may generate a lot of noise

with their announcements, and they and their customers often leave garbage on the

streets. Street vendors are often viewed by urban elites as prominent elements of

“disorder”- one of numerous interacting factors which encourage blight, vandalism and

crime (Skogan 1989).

Street food vending is an actual or budding source of government tax revenues through

licensing fees, through sales and value-added taxes charged by vendors and later paid to

the government, and through any taxes levied on the consumption, incomes or property of

the street vendors and their dependents.

From beginning to end of their work, street vendors contribute to sustaining themselves

and their dependents. If they could not sell on the streets, some street food vendors would

be without a job, many street food vendors and their dependents would be penniless, and



some might turn to crime, rioting or revolution. Thus, street vending serves as a social

safety-net — which would be much cheaper for government than establishing a wide-

ranging welfare system or considerably expanding the police, courts and prison system.

Street food vending is a laboratory for entrepreneurship, family business and social

interaction, linking vendors and clients into the broader economic and social system.

Many crucial entrepreneurial skills are learned and demonstrated out on the street.

It also provides entrepreneurial opportunities to people who cannot afford to buy or rent

fixed premises. It is a very important bottom rung in the ladder of upward economic

mobility, and some street vendors go on to build successful off-street businesses.

Street food vendors greatly expand the range of places and times where goods and

services can be provided, and sometimes they also offer goods and services which are not

available in off-street locations. As a result, they save effort for consumers, satisfy

demands which might otherwise go unsatisfied, and stimulate economic activity which

might otherwise not exist. By increasing competition they help to reduce consumer prices.

Because of its low capital requirements and its budding mobility, street food vending is a

very effective way to cater for seasonal, sporadic and special demands. There could never

be sufficient, prolonged demand to sustain comparable fixed, off-street businesses.

Similarly, street vending can test out new markets at low cost, offering goods or services

which have never previously been offered.

Involvement of Government

National, regional and urban governments, and the broad range of non-profits and

neighborhood organizations receiving funding and orientation from government, are

regularly confronted with the need to “do something about street vending.” Street food

vendors cannot be ignored because they are so visible, variable and concentrated in

congested areas. The problems and potentials of street vending are all too noticeable.



The various levels of government have responsibilities more broadly; governments have

a responsibility to promote economic opportunity, encouraging entrepreneurship,

competition, and the widespread availability of goods and services.

There is little difference across the political spectrum on these general responsibilities of

government, but there are enormous differences on how they should be achieved. These

differences are most severe and most obvious at the bottom end of the economic

spectrum, in dealing with the smallest, most mobile and most transient enterprises. At this

micro-level, the governmental apparatus can seem big, clumsy and impersonal, or it can

acquire personal dimensions associated with clientelism, paternalism, corruption or

victimization.

The most noticeable government policy on street vending, mixing regulation with

promotion, is to move it to off-street locations, forming public or private markets. Most

city governments have attempted to do this, and many new off-street markets have been

established. Some have been very successful, but most have high abandonment rates and

many have failed altogether. Moving street vendors to the off-street locations is

comparatively easy, but moving their customers to those locations is much more difficult.

When customers fail to follow, the vendors have little choice but to return to the streets,

even in the face of increased harassment. Even when all existing vendors are moved and

stay in the off-street locations, their previous pitches are often grabbed by new vendors

who move in to make use of the profitable opportunities associated with a major flow of

pedestrians and vehicles. Successful off-street market foundations may do more to

increase total commercial activity than to enduringly reduce the problems associated with

street vending.

Government of Maharashtra has tried to pull selected street vendors into programs to

promote entrepreneurship through business education, low-interest credit and public

health training. Such support programs usually target vendors who sell primarily to

tourists and middle- to upper-income groups. In most cases, however, participation rates

are low, and both extension workers and street vendors have numerous complaints.



Most business professors, bankers and public health workers have little knowledge of

street vending, and they offer unsuitable services and inappropriate advice.

Also the extension workers who do most of the direct connection with street vendors

have little appropriate training, and they often complain of low enrollments and high

abandonment rates. Street vendors are intensely conscious of cash-flow and work time,

and they do not want to give up peak business periods to receive what they perceive as

irrelevant instruction. They can be persuaded to attend with promises of licenses, stalls

and freedom from harassment, but they are usually doubtful that government will fulfill

its promises.

Official regulations on street food vending, commerce, health, traffic, employment and

taxation are typically long and complex, and most on and off-street businesses break at

least some of the rules. On average, on-street enterprises are smaller, more temporary and

more mobile than off-street enterprises, so it is likely that they obey less official

regulations. Capital and time can be saved by evading at least some of the rules, and

many regulations are little-known and hardly ever enforced. Many street vendors are

ready to limit the scale of their business, to occasionally lose merchandise to thefts and

confiscations, and to pay occasional fines and bribes, so as to avoid the costs of

“legalization.” Requirements such as getting an official license and sanitary permit,

giving receipts, charging sales taxes, and making business tax declarations are considered

particularly burdensome and difficult, requiring a lot of time, expense and contacts in the

bureaucracy.



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Appendix

Questionnaire for Street Food Vendors

Age: Gender Male Female

Date:

Location:

1. Who owns the cart you are using?

Myself another family member someone else

2. How many years have you been in the business already? ________

3. How far do you have to travel daily to get to work? _____________

4. How many hours a day do you spend working? How many days a week? ___________

5. Who and how many people are involved in the business?

Number of people Involved:_____________

No other people involved husband / wife children

Other family members others

6. Where do you sell your food?

Same place daily each day in a different place

Various places on same day

In front of School/Universities In front of business complexes Main road

Railway station Residential Areas Minor road other

7. Problems and coping strategies:

What are the major problems you are facing in your business? (debts, seasonality,

bribe money, etc)



What are your solutions to deal with these problems? (loans, second job,

organization, etc.)

Are there competitions or rivalry between street vendors? (about space, particular

spots, etc)

In the past few years, has the business increased or reduced or has become stagnant.

Do you think upcoming supermarket chains are a threat to your business?

8. Are you aware of the political discussions about street vending? (street widening,

zoning, social security, licensing etc.)

II. Food for Sale

1. Type of food sold

fruits ___________________________ vegetables ____________________

Cooked food: Tiffin chat snacks sweets

Fruit Juices _____________________ Tea or coffee

2. Does it vary with the season what you sell?

Yes (specify) ___________________________________ No

3. If you vend cooked food, where is the food prepared? Who does the preparation?

4. How often do you buy fresh food?

Daily Every 2nd

day Weekly Other ________

5. Where do you get your drinking water from? _______________________

6. On an average, how many clients do you have a day? _______________



7. What kind of people mainly buys their food from you?

Students Business people service men workers housewives all

8. Which is the busiest time for you in a day? ______________

9. Which is the most selling food product? _____________



Questionnaire for Customers

Age: Gender Male Female

Date:

Location:

1. How often do you buy food from the street vendors?

once a day more than once a day 2 – 3 times a week once a week

less than once a week

2. What kind of food do you buy from street vendors? Please give order 1, 2, 3, etc.

Fruits Vegetables Cooked food Tiffin Chat

Fruit juices tea/ coffee sweets

3. Is there any kind of food you solely buy from street vendors? If yes, why?

Yes ______________________________________________ No

4. Is there any kind of food you would never buy from street vendors? If yes, why?

Yes ______________________________________________ No

5. Where do you buy from street food vendors?

near my own house/ residential area in front of school/college/work

it differs major road at railway station minor road other______

6. When do you purchase from street food vendors?

When passing by special trip it differs morning

Morning during the day evening no particular time of the day

7. Do you purchase from the same vendors on a regular basis?

Yes No sometimes



8. What is the average amount of money do you spend on street food (daily/ weekly)? __

9. Why do you purchase from street food vendors?

Convenience variety taste low cost quality other______

10. a. Do you have any suggestion on how to improve street food vending?

Great variety Hygiene Quality Healthy Food

b. If those suggestions were practiced or introduced, would you purchase from street

food vendors more often? Yes No I don’t know

11. Will you go for European light food such as waffles, pancakes, crepes and

sandwiches, if made available on the street carts? If no, why?

Yes No _________________________________

12. What is your occupation?

Student Business person service person worker housewife

Other

13. Name two most favorite food items on street. ____________ ____________



Contacts

NGOs

NASVI – National Alliance of Street Vendors of India

Tel: +91 612 -2570705, +91 612 -2577589

Sudama Bhawan, Boring Road,

Patna - 800 001

[email protected], [email protected]

Mr. Arvind Singh

Coordinator

+91- 9910306625

[email protected], [email protected]

Ms. Tapasya Kaul

+91- 9871799404

[email protected]



Pictures

Picture 1: Street Food Vendors Selling Fruits in Restricted Zone.

Picture 2: Pav-Bhaji Vendor at M.G. Road



Picture 3: Samosa and Khachori Vendor at Walkeshwar Marg

Picture 4: Tea Vendor and his Stall, which is in Poor Hygienic Condition.



Picture 6: Sandwich Vendor been selling Sandwiches at one place for the last two

years.

Picture 7: Bhajiya and Vada Pav Vendor in front of Bombay High Court, Beside it,

there is a Sugarcane Juice vendor.



Picture 8: Bhel-Puri Vendor at Colaba Causeway.

Picture 9: Sandwich Vendor employing more than One Person.



Picture 10: Snack Vendor Making around 300-400 Rs. Per Day

Picture 11: Chat Vendor at Dr. Annie Besant Marg with their Moveable Food Cart



Picture 12: Dosa Vendor Selling and living on the Pavement along with an employee

below 18 years.

street food vending in the food provisioning system of mumbai

Documents