Street Foods
DFID/NRI/FRI PROJECT
R No 7493 (ZB0199)
Project Title:
ENHANCING THE FOOD SECURITY OF THE PERI-URBAN AND URBAN POOR THROUGH IMPROVEMENTS TO THE QUALITY, SAFETY AND ECONOMICS OF STREET-VENDED FOODS
REPORT ON WORKSHOP FOR STAKEHOLDERS, POLICY MAKERS AND REGULATORS OF STREET-FOOD VENDING IN ACCRA , HELD AT MIKLIN HOTEL, 25- 26, SEPT. 2000
Edited by
P-N. T. Johnson and R. M. Yawson
Food Research Institute (CSIR)
Box M. 20, Accra
TABLE OF CONTENTS
Introduction 2
The DFID/NRI/FRI Improved street-vended foods project 4
2. The Workshop 5 2.1 Opening Ceremony 5 2.2 Welcome address by the Deputy Director-General, CSIR-INSS 6 2.3 Keynote address by the Minister, MEST 8
3. Plenary Section 11 3.1 Introduction of DFID/NRI/FRI Street-vended foods project – objectives, activities and overview (Dr. P. N. T. Johnson (CSIR-FRI)) 11
4 Scientific Sections 12 4.1 Socio-economic survey of street-vended foods in Accra, P. Obeng-Asiedu, Dept of Agric. Economics., University of Ghana 12 CONCLUSIONS 13 4.2 Street-vended foods and Hygiene - Dr. R. Myhara, NRI 16 4.3 A HACCP approach to the prevention of mycotoxins through moisture control. Dr. P. N. T. Johnson, CSIR-FRI 19 4.5 Heavy metals, pesticides and mycotoxins in street-vended foods 20 K. Tomlins, NRI 20 4.6 Improvements to street food vending in Accra, J. Laryea, Metro Public Health Dept., Accra Metropolitan Assembly 23 4.7 Health-related problems with street foods in Accra. Overview of recent cases Dr. A. Arde-Acquah, Metro Public Health Director 28 4.8 Organochlorine pesticide residues and heavy metals contamination in some farming area in the Ashanti Region Dr. Osafo Acquaah, KNUST 33 4.9 Improvements to street food vending in Ghana – A historical perspective A. Ntiforo, Chief Scientific Officer, Ghana Standard Board 34 4.10 Problems faced by street food vendors in Accra, G. Apraku, GTCA 40 4.11 Street-vended foods in Accra: A worker’s concerns and expectations. D. Asiedu, FRI 42 4.12 AMA bye – laws and policies on street-food vending in Accra S. Fenteng, Accra Metro Solicitor, Accra Metropolitan Assembly 46 4.13 GES position on food sold to school Children in Accra. M. Adum-Atta, GES Metro Education 52
Discussion 57
OPEN FORUM 57 APPENDIX 1 --ACRONYMS 61 APPENDIX 2 --LIST OF WORKSHOP PARTICIPANTS 62
Introduction
There has been a continuing growth in urbanisation in developing countries, and governments’ face a major challenge in ensuring that city dwellers are able to procure sufficient food. Street foods are sold in almost every country in the world. The FAO (1989) defines street food as any ready-to-consume food that is sold in public places. Tinker (1997) also defines street food as any minimally processed food sold on the street for immediate consumption. In most towns and cities in Ghana, selling of snacks and whole meals on the streets is an important way to obtain income, especially among the poor women. Street foods have a long tradition in most countries. The role of this sector in the urbanisation process and the urban economy reflects the way of life and the survival and coping strategies adopted in most African cities (Gnammon-Adiko 1996). Rapid urbanisation is breaking down traditional family ties throughout the world and the street food sector is widely understood as an inevitable phenomenon tied to urban growth. This urbanisation and the associated social and structural changes have caused the demand for street food to increase. Longer traveling times between living and working places is likely to lead to further increases in demand. Accra with a current population of about 3 million is the capital of Ghana and is hampered by an inadequate transportation system linking the sub-urban areas with the commercial and industrial centres where men and women work. Street food accounts for a part of the daily diet and so contributes towards meeting nutritional requirements, although the contribution varies. Urbanisation and migration have changed the patterns of living and eating. The easy availability of foods in the streets of cities and small towns has helped workers cope with long periods of absence from home. Street foods contribute significantly to food security and nutrition and are physically and economically accessible to most people. It is an activity that provides employment to many, while providing nutritious, inexpensive and tasty food to millions of working women, men, children and students. Unfortunately, the emergence of informal food businesses can cause health problems if the foods are not prepared and handled properly.
Poverty, coupled with rapid urban growth have compelled policymakers, development practitioners and program planners to take another look at food insecurity and malnutrition which hitherto were considered as rural problems. Sustenance in the urban setting is characterised by a dependence on cash incomes, usually earned from the informal sector (Levin et al, 1999). Lower education, skill levels and childcare responsibilities may force women into the informal sector. Women have an important role in this sector; which draws upon their traditional skills and offers appreciable advantages such as low-start-up capital requirements, the reconciliation of household duties with small-scale trading and the possibility of feeding their families at lower cost (Canet and N’Diaye, 1996). In Ghana, these women balance their roles as income earners, homemakers and mothers. The share of the food budget spent on processed foods, convenience foods, snacks, and meals available as street foods has increased due to the need for women to save time in food preparation. Ghanaian women play a crucial role in the economy, controlling a large share of market activity and commodity trading. One of the fascinating aspects of urban social life in Ghana is the widespread presence of street food vendors. Operating from all strategic locations at all hours of day and night, they serve customers with spicy foods, colourful beverages at reasonable and affordable prices.
Long hours of commuting leave little time to cook, which contributes to the huge demand for inexpensive, convenient food near schools and work places. In Ghana the ability of street foods to satisfy unique taste and convenience requirements as well as meet the socio-economic needs of majority of urban dwellers has led to the rapid growth of the sector, and the gaining of some kind of recognition from the governing authorities. In Ghana, national and municipal administrators regulate the street food sector in the cities. These controls take various forms. FAO (1996) comments that the regulatory authorities fail to carry out their roles effectively mainly because of poor institutional capacity, lack of coordination, shortage of personnel and funds.
The FAO (1996) pointed out that rural-urban migration gave a sound footing to the activities of the street food industry because of the convenience and the variety it offers. Bad economic policies and falling cocoa prices led to an economic downturn in the 1980s; reduction in government spending and the devaluation of the currency propelled more people to the cities to eke out a living, often selling on the street. The implementation of a structural adjustment programme in 1983 increased the number of street food consumers. Some earlier studies on street food vending in Ghana have taken place. The FAO and WHO have funded these. Unfortunately, the studies did not include potential food safety concerns such as the presence of heavy metals, pesticide residues and the presence of mycotoxins. The studies did not also examine the contribution of this informal micro-enterprises to the Ghanaian economy.
The DFID/NRI/FRI project on improved street-vended foods was a one-year exploratory study aimed at assessing the safety and quality of food sold in Accra as well as estimate the contribution of this sector to the national economy of Ghana. The project complemented previous work carried on the sector by other workers.
This workshop was therefore organized to present findings and identify new areas where further knowledge is required. As part of this dissemination, key stakeholders of the street-food vending business in Ghana made short presentations on the status of the foods sold in Accra. These short presentations are also included in this report.
The DFID/NRI/FRI Improved street-vended foods project
The purpose of the project was to contribute to strategies for improving food security of poor households through increased availability and improved quality of horticultural foods and better access to markets. The objective was therefore to assess and prioritise the economic and social importance, and safety and quality constraints of street-vended foods in peri-urban locations and to make recommendations on quality and safety risks associated with street-vended foods made, and identify areas where new knowledge is required. The objective was achieved through:
• Selecting case study products and vendors on the basis of perceived risk, volume traded and importance to consumers of street vended foods;
• Identifying supply chains for raw materials to the street vendor using informal rapid rural appraisal techniques;
• Assessing the significance of street vended products to the participants in the supply chain and the street vendors, and to the economy as a whole;
• Assess the food safety risks associated with street foods using the case study products;
• Dissemination of study outcomes to key stakeholders;
• Organise workshop for key stakeholders.
2. The Workshop
2.1 Opening Ceremony
The Deputy Director-General of CSIR-INSS, Prof. A. Ayensu, delivered the opening and welcome address and introduced Professor Owusu-Benoah, the Ag. Director-General of the CSIR as the chairman. In his address, Prof. Ayensu said the workshop would identify and prioritise the constraints facing those involved (suppliers, producers, vendors and consumers) with street vended foods in Ghana. It will identify where current knowledge can be applied and what new knowledge is required. Successful implementation of initiatives to apply such knowledge will ensure that poor people profit from improvements to their food commodity systems in peri-urban areas.
In delivering the keynote address, the Chief Director of MEST, said Street-vended food contributes significantly to the food security of those involved in its production, particularly suppliers of raw produce, food processors and vendors, as well as providing a readily available source of cheap nutritious food for consumers. It is an activity that provides employment to many, while providing nutritious, inexpensive and tasty food to millions of working women, men, children and students. In contrast to these potential benefits, it is also recognized that street foods are produced by those with limited knowledge of food safety practices and in environments that can compromise the hygienic preparation, storage and sale of the food. Street food vendors are frequently unlicensed and untrained in food hygiene or sanitation and work under very crude and unsanitary conditions. He therefore charged the workshop to lead the way in exploring the importance of Street-vended food to our livelihood.
Mr. Tomlins of the NRI introduced the workshop and set the tone for proceedings. He mentioned that the conference has brought together key stakeholders involved in food and environmental policy, food standards, quality enforcement and research to agree on recommendations to improve food safety and quality of street foods by these stakeholders without further research; and to identify and agree on areas where new knowledge is required to ensure impact on livelihoods of target beneficiaries. This should include the preparation of a strategy for the development and validation systems for improving the safety and quality of street foods that are technically, economically and socially viable.
2.2 Welcome address by the Deputy Director-General, CSIR-INSS
Mr. Chairman
Hon. Minister, MEST,
Directors of Institutes, Agencies, Departments and Organizations,
Participants from NRI - UK and Accra Office,
Invited Guest,
Distinguish Members of the Press,
Distinguished Ladies and Gentlemen.
I am indeed happy to welcome you all to this Workshop for Stakeholders, Policy Makers and Regulators on Street-Food Vending in Accra. This workshop forms part of an ongoing collaborative research between the Council for Scientific and Industrial Research (CSIR) and the Natural Resource Institute, UK on Enhancing the Livelihoods of the Urban Poor through improvements to the Quality, Safety and Economics of Street-vended foods.
The vision of the CSIR is to become a centre of excellence in research and development by generating technologies that are responsive to demands of the private sector and socio-economic development.
Our mission is to generate and apply innovative technologies, which efficiently and effectively exploit science and technology for socio-economic development in critical areas of agriculture, industry, health and environment and improve scientific culture of the civil society. Technologies developed will be commercialised for private sector development in Ghana and abroad.
The purpose of the project is to develop strategies to improve food security of poor households through increased availability and improved quality of horticultural foods and better access to markets. The project contributed to this purpose by identifying problems with the quality and safety of Street-vended foods and had suggested strategies for improvement to the benefit of the consumer and those working in this sector. The extent of benefits from Street-vended foods on the rural and peri-urban raw material supply areas has also been assessed.
The project undertook the following activities:
Economic, social importance, safety and quality constraints of street-vended foods in peri-urban locations assessed and prioritised;
Recommendations on quality and safety risks associated with street-vended foods made, and areas where new knowledge is required identified;
This workshop will identify and prioritise the constraints facing those involved (suppliers, producers, vendors and consumers) with street vended foods in Ghana. It will identify where current knowledge can be applied and what new knowledge is required. Successful implementation of initiatives to apply such knowledge will ensure that poor people profit from improvements to their food commodity systems in peri-urban areas.
The key beneficiaries will be those working in the street-vended food sector (street-vendors, processors and suppliers) through sustained and improved turnover, access to new markets and income resulting from enhanced consumer confidence. Household food security and financial independence of those employed in the street vended food sector will be enhanced. Consumers will benefit from improved food quality and safety. Suppliers of raw materials may benefit from improved markets.
The main collaborators of this project are CSIR – Food Research Institute, World Health Organisation, Hunger Project, and Ghana Traditional Caterers’ Association.
I once again wish to welcome you all to this workshop, and I hope all the foreign delegates are having their fair share of the proverbial Ghanaian Hospitality.
Thank You.
2.3 Keynote address by the Minister, MEST
Mr. Chairman
Director-General, CSIR
Deputy Director-General of CSIR-INSS,
Directors of Institutes, Agencies, Departments and Organizations,
Participants from NRI - UK and Accra Office,
Invited Guest,
Distinguish Members of the Press,
Distinguished Ladies and Gentlemen.
The dramatic growth of urban populations in the country provides both opportunities and risks for resource poor groups in our urban and suburban environments. A feature of the urbanization process has been the development of informal food supply systems.
This is typified by the increase in ready-to-eat food prepared and sold by street-vendors in urban areas. The role of this sector in the urbanisation process and the urban economy reflects the way of life and the survival and coping strategies adopted in most African cities. Rapid urbanisation is breaking down traditional family ties throughout the world and the street food sector is widely understood as an inevitable phenomenon tied to urban growth. This urbanisation and the associated social and structural changes have caused the demand for street food to increase. Longer travelling times between living and working places is likely to lead to further increases in demand. Accra with a current population of about 3 million is hampered by an inadequate transportation system linking the sub-urban areas with the commercial and industrial centres where men and women work. Street food accounts for a part of the daily diet and so contributes towards meeting nutritional requirements, although the contribution varies. Urbanisation and migration have changed the patterns of living and eating. The easy availability of foods in the streets of cities and small towns has helped workers cope with long period of absence from home. Street foods contribute significantly to food security and nutrition and are physically and economically accessible to most people. Street-vended food contributes significantly to the food security of those involved in its production, particularly suppliers of raw produce, food processors and vendors, as well as providing a readily available source of cheap nutritious food for consumers. It is an activity that provides employment to many, while providing nutritious, inexpensive and tasty food to millions of working women, men, children and students.
There is, therefore the need for development practitioners, program planners and us the policy makers to take another look at food insecurity and malnutrition, which hitherto were considered as rural problems. I believe this workshop would lead the way in exploring the importance of Street-vended food to our livelihood. Fred Allen once said that a “conference is a gathering of important people who singly can do nothing, but together decide that nothing can be done.” I am sure that in our case we would find solutions to all the problems at stake.
In contrast to these potential benefits, it is also recognized that street foods are produced by those with limited knowledge of food safety practices and in environments that can compromise the hygienic preparation, storage and sale of the food. Street food vendors are frequently unlicensed and untrained in food hygiene or sanitation and work under very crude and unsanitary conditions. This can cause food poisoning. There is growing concern about fruit and vegetables as a source of infectious food-borne disease. A further risk may occur from the use of foods and raw materials that contain chemical contaminants. In Ghana and other countries in Sub-Saharan Africa, horticultural crops play a significant role in street foods both in the fully prepared and semi prepared state. Little information has been gathered on the occurrence of and risks incurred from biological, biochemical and physical contaminants and more specifically on practical means of overcoming the problems.
I should admit that in spite of this widespread economic activity, street foods have tended to be overlooked by many development planners, policy makers as well as researchers as it pays little or no tax and the nuisance its creates in terms of congestion on our streets. It is refreshing to note that this conference has brought together key stakeholders involved in food and environmental policy, food standards, quality enforcement and research to agree on recommendations to improve food safety and quality of street foods by these stakeholders without further research; and to identify and agree on areas where new knowledge is required to ensure impact on livelihoods of target beneficiaries. This should include the preparation of a strategy for the development and validation systems for improving the safety and quality of street foods that are technically, economically and socially viable.
I should take this opportunity to thank the NRI and their Ghanaian counterparts, especially the CSIR – Food Research Institute for their foresight in conducting this study. It is my hope that you would have a fruitful workshop.
3. Plenary Section
3.1 Introduction of DFID/NRI/FRI Street-vended foods project – objectives, activities and overview (Dr. P. N. T. Johnson (CSIR-FRI))
Rationale □ Street foods provide livelihoods for producers of raw materials, processors and vendors. □ Sustainable increase in income from street foods jeopardised by perceived problems of food safety, poor waste management and lack of market development. □ Social, economic and food safety analysis of street food sector to identify constraints and opportunities. □ Identify areas for improvement - livelihoods in the street food sector sustainable and food safety concerns resolved. □
Outputs and Activities Output 1. Economic, social value and safety of street-vended foods Output 2. Recommendations on food safety risks and identify areas where new knowledge is needed.
Activities undertaken to achieve the outputs
Output 1
□ Select case study products and vendors. □ Establish supply chains for raw materials to the street-vendor. □ Assess significance of street-vended products to people in the supply chain and street vending and to the economy as a whole. □ Assess the food safety risks
Output 2
Organise workshop for key stakeholders.
4 Scientific Sections
4.1 Socio-economic survey of street-vended foods in Accra, P. Obeng-Asiedu, Dept of Agric. Economics., University of Ghana
BACKGROUND • URBANIZATION • STREET FOODS • PROBLEM •
SPECIFIC OBJECTIVES • To establish the socio-economic characteristics of the street food vendors • To establish the size and supply chain of the street food vendors • To estimate the incomes generated by these street food vendors • To estimate the employment generated by the food vendors
JUSTIFICATION • IMPORTANCE • INCOMES • EMPLOYMENT
METHODOLOGY • DATA COLLECTION • SAMPLE SIZE • MINI CENSUS
FINDINGS • NUMBER OF VENDORS • ORIGIN OF VENDORS • EDUCATION AND MARITAL STATUS • EMPLOYEES AND TAX PAID • COSTS AND REVENUE/PROFIT
CONCLUSIONS
• SIZE (15,000 vendors employing more than 60,000 people) • ORGANIZATION • RECOMMENDATIONS
TAXES
MEAN MONTHLY TAX PAID ¢7000 ($2.5)
DAILY AVERAGE TAX ¢1000 ($0.40)
PAY TAX 54.5%
RANGE ¢6000 ($2.24) TO ¢25000 (£9.28) PER MONTH
SFV ASSOCIATION 25%
OPERATE ON LICENCE 40.6%
SFV ASSOCIATION PAY TAX 95%
COSTS AND REVENUE/PROFIT
|ITEM |COSTS/BATCH |SALES/BATCH |
|RAW MATERIALS |10200 |22700 |
|OTHER INGREDIENTS |4000 | |
|FUEL |1600 | |
|TRANSPORT |200 | |
|LABOUR |1500 | |
|TAX |200 | |
|RENT |1000 | |
|TOTAL |18700 |22700 |
SECTOR PROFIT /YEAR = $24 million
SECTOR TURNOVER / YEAR = $114 million
EMPLOYEES
[pic]
MARITAL STATUS
Discussion Mr. J.T. Manful of the Food Research Institute expressed the hope that the $24m / year profit which translates to over an average $100 / month per vendor is accurate. The presenter assured him of its accuracy. He also expressed the view that if only 30% of the vendors are from Accra, the word ‘most’ cannot be used. The presenter agreed.
Mr. A. Ansong (PRO) of the Ghana Traditional Caterers Association said since members of their Association pay tax as the research revealed, he suggested that it should be recommended to government to make membership of their Association compulsory. He was however reminded that it would be contravening the National Constitution.
Mrs. Agnes Osei-Yaw remarked that, the educational levels of vendors are 52% for basic and 36% with no education, which means when educating the vendors the different categories should be considered.
4.2 Street-vended foods and Hygiene - Dr. R. Myhara, NRI
Background
He started his presentation by giving an overview of the previous work done in the area of microbiological status of street-food vended in Accra as reported in the report of the Street Food in Ghana (SFIG) 1994-1997 UNDP/FAO/ Ghana Standards Board. In that report, three phases of work are identifiable:
In Phase 1, the socio-economic and food safety aspects of foods vended in Accra were discussed. Some contamination of foods by bacterial pathogens were evident. Areas of infrastructure needing improvement were recommended. In Phase II, a HACCP plan was designed for implementation. Phase III & IV recommend training in implementation of HACCP plan as well as the final report.
Present Findings
Microbiological analysis carried out on Waakye, Fufu and salad samples taken in 8 zones in the Accra Metropolitan Area. The zones are 1= Kaneshie, 2= Nima; 3= Odorkor; 4= La 5= Accra Central 6= Dansoman; 7= St Johns and 8= Madina.
Dr Myhara compared the findings of this work with the previous studies. He went further to explain the severity and/or implications of the findings by giving an overview of the source and dangers of the main micro-organisms detected.
On the presence of the bacteria, E-coli, he explained that its presence is an indication of the presence of faecal contamination, contaminated water, sewerage, food workers in contact with the food product, flies or other insect pests and certain strains of pathogens. 2. On Staphylococcus aureus, he explained that these are found on the skin and on mucous membranes (e.g. the nose). Though they produces toxins and causes food poisoning, they are not considered dangerous. 3. Clostridium perfringens and Bacillus cereus
He explained that these are found everywhere. Though they produce toxins and causes food poisoning, they are not considered dangerous
4. On the presence of Salmonella spp., Dr Myhara explained that this indicates faecal contamination, contaminated water and/or sewage. Food workers in contact with food product, fliers or other pests, most species are pathogenic and therefore can be dangerous when ingested.
Discussion
Prof. Ayensu wanted to know optimum levels of the microbes considered as safe in foods. It was explained that the levels vary from one microbe to the other and even vary with the type of food.
Mr J. Manful, FRI, argued that from the food samples choosen (fufu, waakye and salad), it looks like they are “easy targets” for finding contamination, he wondered why the researchers did not look at foods served very hot like banku, Kokonte etc. In response, it was explained that the project is a continuation from where a previous one by FAO/ESB ended. Granted that enough funds were available more foods would have been studied especially food served hot.
Mr. J.A. Laryea, Metro Public Health Department, remarked that training should be paramount and should be hand in hand with the provision of infrastructure. The Chairman agreed with him. He however said, since the questioner is from AMA, it would be very good if all the vendors were licensed.
4.3 A HACCP approach to the prevention of mycotoxins through moisture control. Dr. P. N. T. Johnson, CSIR-FRI
Figure 1. Maize production [pic]
Discussion:
Dr. W.A Plahar, of FRI asked whether they could indicate the severity of risk associated with each CCP described. In response, it was stated that offhand figures could not be given, however, at every CCP described there were high levels of microorganisms. The CCP described mostly during the storage progress where the moisture content is expected to be minimal.
Mr. J. Manful FRI made the following suggestions: • that every storage point be a CCP as there could be problems with Insects and rodents. • that as much as possible, the moisture should be reduced to as low as possible once it has been shelled.
It was agreed that shelled grains should have very low moisture content for proper storage.
Mr. Kwamina Van-Ess of Food & Drugs Board pointed out that steps 8,9,13, and 15 of the HACCP are controlled by migrant/alien operators from Mali and Burkina Faso. He therefore wanted to know whether in the course of studies notice was made of any measures which MoFA had put in place to educate these operators for example principles of good warehousing etc. to minimise moisture content level of maize. It was explained that good warehousing has been taught of by MoFA, though on a very small scale.
3 Heavy metals, pesticides and mycotoxins in street-vended foods
K. Tomlins, NRI
Background
SFSIG 1994 – 1997
□ Contaminants (heavy metals, pesticides and mycotoxins) not included in the programme □ Mentioned as a hazard
Heavy metals □ Lead above FAO/WHO limits in oranges and avocados in Kumasi (1994) □ Lead and cadmium above FAO/WHO limits in street foods in Dar es Salaam □ Lead in street foods in Bangkok
Pesticides
□ Found in street foods in Bangkok □ FRI survey under NARP funding – farmer have poor knowledge of use of pesticides
Mycotoxins - found in street foods in Bangkok
Present Study □ 36 samples collected from street food vendors in 8 zones in Accra (waakye, fufu and salad) □ 14 raw material samples sampled from primary and secondary markets in Techiman, Kumasi and Tamale (rice, maize, cowpeas) □ 9 vegetable samples from the Densu river area
Hazards
Lead □ Children most at risk. Learning and behaviour affected even at low blood lead levels □ FAO/WHO maximum limit in cereals is 0.2 mg/kg
Cadmium □ Can affect kidney function □ FAO/WHO maximum limit in cereals is 0.1 mg/kg
Cadmium
• low levels detected in street food samples
Pesticides □ Organochlorine pesticides are environmental pollutants. Use reduced since 1970’s □ Organophosphate pesticides have increasingly replaced organochlorine pesticides. Occurrence in food not common apart from contamination □ Can cause illness
Mycotoxins □ Toxic substances produced by moulds □ Possible carcinogens □ Occur in grains and nuts if mould growth
Mycotoxins
□ very low levels detected in waakye and fufu – not a hazard
Recommendations
Potential critical control points (HACCP)
Heavy metals
□ Air (leaded fuel) □ Water (environmental pollution & irrigation) □ Industrial sources (lead battery production, smelting, disposal of lead waste) □ Soil □ Cooking equipment and utensils
Pesticides
Good Agricultural Practice □ Farm (extension, monitoring) □ Storage (extension, monitoring) □ Food preparation & display on vendors stalls Mycotoxin □ Control of moisture at the farm, storage and transportation
Discussion:
I In contributing to the discussion Mr. K. Acheampong of the Ghana Standards Board said, the small-scale manufacturers of aluminium cooking pots use scraps for this business. In the course of smelting, lead from dry cell batteries are added to lower the melting point of the aluminium in order to cast the pots. He added that when such pots are used for cooking, there is the possibility of leaking of lead to the food. Since most sellers use such pots, he countered that the high lead content in the waakye may be as a result. It was therefore agreed that the small-scale manufacturers should be educated on the hazards associated with the use of some of the scraps. It was suggested that the SCIR and other stakeholders should find a technology that will achieve better result without the associated risks.
Dr. W.A. Plahar of the CSIR-FRI wanted to know if the high levels of the heavy metal in waakye are from the cooking. In response the research team admitted that, it is true that leaching from the pots is a big factor but the raw materials for the preparation of waakye also contributes to a very large content.
Mrs Marian Adum-Atta of the Metro Education Office remarked that the waakye vendors add some colouring agents to the waakye during preparation to give its characteristic colour and this may also contribute to the high levels of contaminations.
4.6 Improvements to street food vending in Accra, J. Laryea, Metro Public Health Dept., Accra Metropolitan Assembly
Background
The street food industry in Accra like many others in other parts of the world has a long tradition. Because of socio-economic changes, this industry has experienced a rapid growth. The activities of the operators not only provide employment and income but serve as a source of ready-to-eat meals which are accessible and also affordable to the poorest.
Important as these foods are in the food supply industry, however, street vended foods are also recognised as a possible hazard to health.
4.6.2 SCOPE
This paper looks at the historical perspective and the measures that have been put in place in the Accra Metropolis to improve this vibrant sector of the economy.
4.6.3 DEFINITION
Street foods have been defined as ready-to-eat foods and beverages prepared and/or sold by vendors especially in streets and other public places.
4.6.4 HISTORICAL BACKGROUND
The commencement of street food vending in Accra has not been fully documented.
Accra, like most other West African Cities has strong tradition associated with the type of foods eaten. Methods of preparation are also deep rooted in tradition.
4.6.4.1 Pre-Independence - Population
Before independence, Accra was sparsely populated and the people were living in compound houses. Meals were therefore prepared and eaten at family than at individual levels.
4.6.4.2 Pre-Independence Occupation
Fishing was the mainstay of the people of Accra in those days.
However, there were a few who were engaged in cash crop farming activities at the periphery. And very few were in trading ventures.
Here again there was enough time for meals to be prepared and consumed at family levels.
4.6.4.3 Pre-Independence Family Tradition
Some families were and are traditionally associated to certain foods that are prepared in large quantities for family’s consumption and also for sale to other families. Food vending activity then was in the form of food being prepared at home and sold on take away basis.
4.6.4.4 Post Independence
Ghana’s Independence in 1957, promoted industrial development and a general improvement in health and education, bring about both vertical and horizontal mobility of its citizens. The source of employment which was mainly indigenous agriculture and petty trading was diversified into other fields. People had to work away from home and the traditional environment. Those who could not carry food to their places of work had to be catered for. This gave birth to cooked food, snacks and fruits being sold to customers by food vendors and hawkers.
With increasing urbanisation and migration to the major cities and towns for "white collar" jobs, and Accra is no exception, one now finds a variety of traditional foods in the cities. And although certain foods are traditionally associated with some ethnic groups, these products have now become important foods for other groupings as well. Others also came along into the cities and towns with their traditional foods. And all these needs have to be met.
4.6.4.5 Recognition
In view of the above, the street food industry has grown rapidly. Hawkers and vendors can be observed around offices and factories, schools, markets, construction sites, beaches, lorry stations, commercial centres and along virtually every street in the metropolis of Accra. The industry has now been recognised as an informal sector of the economy.
4.6.5 IMPROVEMENT MEASURES
The following improvement measures are in place:
4.6.5.1 Regulatory Control
Realising the significant contribution to the nutritional needs of a large proportion of the population, the preparation, wrapping and sale of street food is now controlled through BYE-LAWS, LICENSING and REGULAR INSPECTION by Government Departments and Agencies to ensure food safety to all consumers.
4.6.5.2 Training of Food Inspectors
Regular inspections of food premises and education of food vendors has been recognised as one of the measures to ensure improvement of the quality of street foods. To ensure this, food quality control measures have been factored into the training programme of the Food Inspectors of the Metropolis.
4.6.5.3 Collaboration
One other measure that has been recognised to enhance street food safety is the collaboration of all agencies that operate in the food industry. This has been found in the establishment of the Food and Drug Board. A forum where all agencies in the food industry, including street food can discuss issues. An indication of improvement in the street food vending activity.
4.6.5.4 Private Sector Involvement
The private sector has also lend a hand in the improvement of the street vended foods. This has been in the form of sponsorship for production I.E. and C materials for training and actual training of street food vendors.
4.6.5.5 Street Food Vendor Association
Another area of improvement in the street food vending activity is the formation of association by the street food vendors. Through this association, training in personal hygiene, safe handling and preparation and clean environment is provided to the street food vendors. The association also offers a forum for the food vendors to share ideas and discuss issues of common concern. It offers an opportunity for credit facilities and other benevolent activities. This enhances improvement and ensures food safety.
4.6.5.6 Consumer Association/Education
Even though Consumer Association will contribute in no small way to the improvement of street food, the formation of the association has been an up hill task.
However, the education of consumers as a tool to enhance improvement of street food, is an on going activity by the Metropolitan Food inspectors to organised groups. These include Schools, Religious Organisations, Benevolent Societies and sometimes to the general public in the form of radio or television programmes.
4.6.6 CONCLUSION
On the whole, there has been an appreciable improvement in the street food vending activity.
Discussion:
Mr. Patrick Obeng-Asiedu of the Agric Economics Department of the University of Ghana said in their survey, space and harassment was a problem and the fact that 40.6% of the vendors operate on licence; he wanted to know what the AMA was doing to correct the situation.
In his response Mr. Laryea said AMA provides specific space for licensed vendors, however most do not conform to the rules and misjudged the monitory by AMA of their activities as harassment.
Dr. P.N.T. Johnson of CSIR-FRI pointed out that during their survey it was noticed that most of the vendors came out to work in the evening. He therefore wanted to know whether AMA does monitor the activities of these nocturnal vendors. In his response, Mr. Laryea said AMA does not work in the evenings and weekends. He however, said the vendors Association are used to monitor members.
Mr. E.A. Ansong, PRO of the GTCA suggested that AMA needs to train some of their members to become trainers in health Education, food handling, food preparation and sales. He added that the AMA should also take a critical look at the way raw materials are handled in the market- where items are sold on the floor.
Mr. Kwamina Van-Ess, of the Food and Drugs Board, suggested amendments to its bye-laws on street vending of the issue. This he said will help or assist in providing an all embracing bye laws. Mrs. Marian Adum-Atta remarked that the consuming public should be educated on what is food for them to buy.
4.7 Health-related problems with street foods in Accra. Overview of recent cases Dr. A. Arde-Acquah, Metro Public Health Director
|1. DISEASES |Morbidity and Mortality |
|2. NUTRITION |Values, Food Additives, Fast Foods |
|3. DRUGS |Off the Counter, Self Medication, Herbal Drug Peddling in Public |
| |Vehicles |
|4. ENVIRONMENTAL SANITATION |Littering (Combs, litter, polythene bags, paper wrappers, take-away |
| |packs |
|5. WATER |Availability, safety, affordability |
| |Purposes |
| |Drinking Cleaning of Plates, |
| |Hand Washing Cutlery, etc. |
|6. GROUP EATING |Celebrations – Out-doorings, Funerals, |
| |School children, football, athletics, sporting events, workers |
| |(office, factory, etc.) |
|7. MATERNAL AND CHILD HEALTH PROBLEMS | |
|8. HEALTH EDUCATION |On Foods |
| |On Personal Hygiene |
| |for Food Providers Handlers |
|9. TREATMENT OF COMMOMMON DISEASES DUE TO IMPROPERLY HANDLED FOOD | |
|10. INFORMATION GENERATION | |
HEALTH - RELATED PROBLEMS WITH STREET - FOODS IN ACCRA METROPOLIS:
1995 - 2000 (HALF YEAR)
|Disease |1995 |1996 |1997 |1998 |1999 |2000 up to Half Year |
|Diarhoea |2575 |8217 |10191 |16189 |17046 |8883 |
|Cholera |1028 |276 |249 |225 |2937 |1007 |
|Enteric Fever |744 |981 |1585 |1128 |1624 |705 |
|Infective Hepatitis |311 |351 |298 |251 |235 |108 |
|Intestinal Worms |7390 |7565 |5951 |7447 |6558 |3086 |
CHOLERA INCIDENCE IN ACCRA METROPOLIS COMPARED WITH DIARRHOEA 1993 - 1999
|Year |Cholera |Diarrhoea |
|1993 |801 |39 |
|1994 |504 |308 |
|1995 |1028 |2575 |
|1996 |276 |8217 |
|1997 |249 |10191 |
|1998 |225 |16189 |
|1999 |2936 |17046 |
Below is cholera incidence by Sub-Metro.
THE INCIDENCE OF CHOLERA IN ACCRA BY SUB-METROPOLIS 1997 - 1999
|Sub-Metro |1997 |1998 |1999 |
|Ablekuma |122 |142 |1620/23 deaths |
|Ashiedu Keteke |33 |41 |340 |
|Okaikoi |53 |24 |590 |
|Ayawaso |8 |11 |53 |
|Kpeshie |4 |3 |143 |
|Osu Clottey |7 |4 |190 |
|Accra Metro |249 |225 |2936/23 deaths |
1999 C/F = 0.8%
CHOLERA INCIDENCE IN ACCRA: 1999 BY QUARTERS
| |1st Qrt |2nd Qrt |3rd Qrt |4th Qrt |Total |
|Ablekuma |891/12 |135/2 |318/2 |276/2 |1620/23 |
|Ashiedu Keteke |244 |24 |65 |7 |340 |
|Okaikoi |289 |109 |182 |10 |590 |
|Ayawaso |53 |0 |0 |0 |53 |
|Kpeshie |109 |11 |18 |5 |143 |
|Osu Clottey |80 |52 |36 |22 |190 |
|Accra Metro |1666/12 |331/2 |619/2 |320/2 |2936/23 |
CHOLERA INCIDENCE ½ YEAR 2000
|Sub-District |J |F |M |A |M |J |Total 1st |2nd Quarter |Total |
| | | | | | | |Quarter | | |
|Ablekuma |90 |101 |101 |37 |40 |87 |292 |164 |456 |
|Ashiedu Keteke |3 |24 |15 |9 |6 |7 |42 |22 |64 |
|Okaikoi |96 |63 |79 |60 |65 |107 |238 |232 |470 |
|Ayawaso |0 |0 |0 |11 |0 |2/1 |0 |13/1 |13/1 |
|Kpeshie |0 |0 |0 |0 |0 |4 |0 |4 |4 |
|Osu Clottey |0 |0 |0 |0 |0 |0 |0 |0 |0 |
|Accra Metro |189 |188 |195 |117 |111 |207/1 |572 |435/1 |1007/1 |
½ Year C.F. = 0.1%
CHOLERA
Though the efficient disease surveillance system put in place was able to predict the cholera incidence in the Metropolis in 1998, and got the Metropolitan Health Administration on its toes, it was not able to prevent the occurrence in 1999. From early 1990s cholera cases only accounted for about 49% of the cases reported from 1993 to 1999 in the Metropolis. Below are the figures reported in Accra Metro.
CHOLERA INCIDENCE IN ACCRA METROPOLIS COMPARED WITH DIARRHOEA 1993-1999
|Year |Cholera |Diarrhoea |
|1993 |801 |39 |
|1994 |504 |308 |
|1995 |1028 |2575 |
|1996 |276 |8217 |
|1997 |249 |10191 |
|1998 |225 |16189 |
|1999 |2936 |17046 |
There may be an increase in the cases of diarrhoea reported in the Metropolis due to the poor socio-economic status of the city, but the rapid incline trend of the disease does not indicate the rate of increase, but a revelation of the impact of educational campaign embarked upon by the Metropolis targeted towards the Records officers in the institutions to insert diarrhoea onto the CDI form.
Discussion:
Mr. E.A. Ansong PRO of the GTCA pointed out that, out of 600 members of their association surveyed, about 35 % were found to be suffering from typhoid. He therefore wanted to know how it is acquired and effectively will the association be able to prevent it spread by customers and vendors also here.
In response Dr. Arde-Acquah said the disease is contracted from sewage. He therefore advised that hands should be properly cleaned before eating and after visiting the restroom. He said the only way to prevent the disease is by practicing food hygiene and suggested that vendors must be educated on simple hygiene.
Mrs Lydia Kwasitsu of MOFA advised that vendors must desist from the habit of using only one napkin for all their customers; it is one possible means of spreading typhoid.
4.8 Organochlorine pesticide residues and heavy metals contamination in some farming area in the Ashanti Region Dr. Osafo Acquaah, KNUST
ORGANOCHLORINE PESTICIDE RESIDUE
TABLE 18
Mean pesticide residue level in water (ug/l) at the various sampling sites with ranking score (RS)
| |ORGANOCHLORINE COMPOUNDS |
|RIVER SITE |DDT |HCB |
|1 |Mrs Christiana T. Mensah |Ghana News Agency |
|2 |Ms Hellen Garblah |Ghanaian Chronicle |
|3 |Charles Tortoe |FRI/CSIR |
|4 |Ms Beatrice Agyemang |TV3 |
|5 |Gabriel Borompem |TV3 |
|6 |Jonathan |TV3 |
|7 |Andy Ntiamoah |TV3 |
|8 |Sam Tay |TV3 |
|9 |Dr. Margaret Armar - Klemesu |Noguche Memorial Institute for Medical Research, University of Ghana, Legon |
|10 |Dr. W. A. Plahar |Director Food Research Institute, Box M 20 Accra |
|11 |Franklin Bediako |Free Press |
|12 |E. A. Ansong |Ghana Traditional Caterers Association |
|13 |Francis Cofie |Ghanaian Times |
|14 |Charles Okine |Mirror |
|15 |Omema Barnes |Daily Graphic |
|16 |Robert Yawson |Food Research Institute |
|17 |Augustine Andoh |Food Research Institute |
|18 |Mrs Lydia Kwasitsu |Plant Protection & Regulation Services, Ministry of Food & Agriculture, Accra |
|19 |Prof A. Ayensu |Dep. Director-General Council for Scientific and Industrial Research (Industries, |
| | |Natural Science Sector) |
|20 |Alex Ntiforo |Dep. Director, Ghana Standards Board |
|21 |Nikoi Okoi |Free Press |
|22 |Patricia Setorwu | |
|23 |Ms Sheila Sackey |Radio Universe |
|24 |Dr. A.A. Arde - Acquah |Metro Public Health Dept, Ministry of Health, Accra |
|25 |E. P. D. Barnes |Chief Director, Ministry of Environment, Science & Technology |
|26 |P. T. Damptey |Ministry of Environment, Science & Technology |
|27 |G. K. Yormesor |Ministry of Environment, Science & Technology |
|28 |Kwamina Van-Ess |Food & Drug Board |
|29 |Mrs Marian Adum - Atta |Metro Education Officer, Ghana Education Service Accra |
|30 |Samuel Ofosu Owusu |FRI |
|31 |Charlotte Oduro - Yeboah |Food Research Institute |
|32 |Reuben Tetteh |FRI |
|33 |Samuel Osarfo |FRI |
|34 |W. A. Marfo |Chief Environmental Sanitation Officer, Ministry of Local Govt, Box M 50 Accra |
|35 |D. K. Asiedu |Food Research Institute |
|36 |Mrs Wilhemina Quaye |Food Research Institute |
|37 |Mrs Kafui Kpodo |Food Research Institute |
|38 |Marvel Tarr |GBC/Radio News |
|39 |J. A. Laryea |M.P.H.D. – A.M.A |
|40 |P. Obeng - Asiedu |University of Ghana, Legon |
|41 |Joe Pinto |Choice FM |
|42 |K. Acheampong |Ghana Standards Board, Accra |
|43 |K. I. Tomlins |University of Greenwich, NRI, UK |
|44 |Dr R. Myhara |University of Greenwich, NRI, UK |
|45 |Dr P-N-T Johnson |FRI |
|46 |Prof E. Owusu-Bemoah |Dep. Director-General Council for Scientific and Industrial Research (Agricultural & |
| | |Fisheries) |
|47 |Ms Selina Fenteng |Solicitor, Accra Metropolitan Assembly |
|48 |E.E. Apraku |Ghana Traditional Caterers Association |
|49 |Mrs Mary Vandyck |Ghana Traditional Caterers Association |
|50 |Salome Agbottah |Ghanaian Times |
|51 |Mawushie Djokey |GTV |
|52 |Mrs Afua Agyeman |GTV |
|53 |Mrs Harieta Nortey |GTV |
|54 |Joseph Sakyi |GTV |
|55 |A.C. Kwami |GTV |
|56 |Lantei |GTV |
|57 |Theodosia Kudadjie |The Hunger Project, Ghana |
|58 |Sandra Fiamanya |Accra Mail |
|59 |John Manful |Food Research Institute |
|60 |David K. Kpanja |Waste Management Dept, Accra Metropolitan Assembly |
|61 |Mrs Agnes Osei-Yaw |Food Research Institute |
|62 |Miss Emma Suodgass |Ghanaian Chronicle |
|63 |Miss Tuula Tornonen |Ghanaian Chronicle |
|64 |Mallarine Narh |Ghanaian Voice |
|65 |Mrs Linda Asante -Adjei |Ghana News Agency |
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R No 7493 (ZB0199)
Project Title:
ENHANCING THE FOOD SECURITY OF THE PERI-URBAN AND URBAN POOR THROUGH IMPROVEMENTS TO THE QUALITY, SAFETY AND ECONOMICS OF STREET-VENDED FOODS
REPORT ON WORKSHOP FOR STAKEHOLDERS, POLICY MAKERS AND REGULATORS OF STREET-FOOD VENDING IN ACCRA , HELD AT MIKLIN HOTEL, 25- 26, SEPT. 2000
Edited by
P-N. T. Johnson and R. M. Yawson
Food Research Institute (CSIR)
Box M. 20, Accra
TABLE OF CONTENTS
Introduction 2
The DFID/NRI/FRI Improved street-vended foods project 4
2. The Workshop 5 2.1 Opening Ceremony 5 2.2 Welcome address by the Deputy Director-General, CSIR-INSS 6 2.3 Keynote address by the Minister, MEST 8
3. Plenary Section 11 3.1 Introduction of DFID/NRI/FRI Street-vended foods project – objectives, activities and overview (Dr. P. N. T. Johnson (CSIR-FRI)) 11
4 Scientific Sections 12 4.1 Socio-economic survey of street-vended foods in Accra, P. Obeng-Asiedu, Dept of Agric. Economics., University of Ghana 12 CONCLUSIONS 13 4.2 Street-vended foods and Hygiene - Dr. R. Myhara, NRI 16 4.3 A HACCP approach to the prevention of mycotoxins through moisture control. Dr. P. N. T. Johnson, CSIR-FRI 19 4.5 Heavy metals, pesticides and mycotoxins in street-vended foods 20 K. Tomlins, NRI 20 4.6 Improvements to street food vending in Accra, J. Laryea, Metro Public Health Dept., Accra Metropolitan Assembly 23 4.7 Health-related problems with street foods in Accra. Overview of recent cases Dr. A. Arde-Acquah, Metro Public Health Director 28 4.8 Organochlorine pesticide residues and heavy metals contamination in some farming area in the Ashanti Region Dr. Osafo Acquaah, KNUST 33 4.9 Improvements to street food vending in Ghana – A historical perspective A. Ntiforo, Chief Scientific Officer, Ghana Standard Board 34 4.10 Problems faced by street food vendors in Accra, G. Apraku, GTCA 40 4.11 Street-vended foods in Accra: A worker’s concerns and expectations. D. Asiedu, FRI 42 4.12 AMA bye – laws and policies on street-food vending in Accra S. Fenteng, Accra Metro Solicitor, Accra Metropolitan Assembly 46 4.13 GES position on food sold to school Children in Accra. M. Adum-Atta, GES Metro Education 52
Discussion 57
OPEN FORUM 57 APPENDIX 1 --ACRONYMS 61 APPENDIX 2 --LIST OF WORKSHOP PARTICIPANTS 62
Introduction
There has been a continuing growth in urbanisation in developing countries, and governments’ face a major challenge in ensuring that city dwellers are able to procure sufficient food. Street foods are sold in almost every country in the world. The FAO (1989) defines street food as any ready-to-consume food that is sold in public places. Tinker (1997) also defines street food as any minimally processed food sold on the street for immediate consumption. In most towns and cities in Ghana, selling of snacks and whole meals on the streets is an important way to obtain income, especially among the poor women. Street foods have a long tradition in most countries. The role of this sector in the urbanisation process and the urban economy reflects the way of life and the survival and coping strategies adopted in most African cities (Gnammon-Adiko 1996). Rapid urbanisation is breaking down traditional family ties throughout the world and the street food sector is widely understood as an inevitable phenomenon tied to urban growth. This urbanisation and the associated social and structural changes have caused the demand for street food to increase. Longer traveling times between living and working places is likely to lead to further increases in demand. Accra with a current population of about 3 million is the capital of Ghana and is hampered by an inadequate transportation system linking the sub-urban areas with the commercial and industrial centres where men and women work. Street food accounts for a part of the daily diet and so contributes towards meeting nutritional requirements, although the contribution varies. Urbanisation and migration have changed the patterns of living and eating. The easy availability of foods in the streets of cities and small towns has helped workers cope with long periods of absence from home. Street foods contribute significantly to food security and nutrition and are physically and economically accessible to most people. It is an activity that provides employment to many, while providing nutritious, inexpensive and tasty food to millions of working women, men, children and students. Unfortunately, the emergence of informal food businesses can cause health problems if the foods are not prepared and handled properly.
Poverty, coupled with rapid urban growth have compelled policymakers, development practitioners and program planners to take another look at food insecurity and malnutrition which hitherto were considered as rural problems. Sustenance in the urban setting is characterised by a dependence on cash incomes, usually earned from the informal sector (Levin et al, 1999). Lower education, skill levels and childcare responsibilities may force women into the informal sector. Women have an important role in this sector; which draws upon their traditional skills and offers appreciable advantages such as low-start-up capital requirements, the reconciliation of household duties with small-scale trading and the possibility of feeding their families at lower cost (Canet and N’Diaye, 1996). In Ghana, these women balance their roles as income earners, homemakers and mothers. The share of the food budget spent on processed foods, convenience foods, snacks, and meals available as street foods has increased due to the need for women to save time in food preparation. Ghanaian women play a crucial role in the economy, controlling a large share of market activity and commodity trading. One of the fascinating aspects of urban social life in Ghana is the widespread presence of street food vendors. Operating from all strategic locations at all hours of day and night, they serve customers with spicy foods, colourful beverages at reasonable and affordable prices.
Long hours of commuting leave little time to cook, which contributes to the huge demand for inexpensive, convenient food near schools and work places. In Ghana the ability of street foods to satisfy unique taste and convenience requirements as well as meet the socio-economic needs of majority of urban dwellers has led to the rapid growth of the sector, and the gaining of some kind of recognition from the governing authorities. In Ghana, national and municipal administrators regulate the street food sector in the cities. These controls take various forms. FAO (1996) comments that the regulatory authorities fail to carry out their roles effectively mainly because of poor institutional capacity, lack of coordination, shortage of personnel and funds.
The FAO (1996) pointed out that rural-urban migration gave a sound footing to the activities of the street food industry because of the convenience and the variety it offers. Bad economic policies and falling cocoa prices led to an economic downturn in the 1980s; reduction in government spending and the devaluation of the currency propelled more people to the cities to eke out a living, often selling on the street. The implementation of a structural adjustment programme in 1983 increased the number of street food consumers. Some earlier studies on street food vending in Ghana have taken place. The FAO and WHO have funded these. Unfortunately, the studies did not include potential food safety concerns such as the presence of heavy metals, pesticide residues and the presence of mycotoxins. The studies did not also examine the contribution of this informal micro-enterprises to the Ghanaian economy.
The DFID/NRI/FRI project on improved street-vended foods was a one-year exploratory study aimed at assessing the safety and quality of food sold in Accra as well as estimate the contribution of this sector to the national economy of Ghana. The project complemented previous work carried on the sector by other workers.
This workshop was therefore organized to present findings and identify new areas where further knowledge is required. As part of this dissemination, key stakeholders of the street-food vending business in Ghana made short presentations on the status of the foods sold in Accra. These short presentations are also included in this report.
The DFID/NRI/FRI Improved street-vended foods project
The purpose of the project was to contribute to strategies for improving food security of poor households through increased availability and improved quality of horticultural foods and better access to markets. The objective was therefore to assess and prioritise the economic and social importance, and safety and quality constraints of street-vended foods in peri-urban locations and to make recommendations on quality and safety risks associated with street-vended foods made, and identify areas where new knowledge is required. The objective was achieved through:
• Selecting case study products and vendors on the basis of perceived risk, volume traded and importance to consumers of street vended foods;
• Identifying supply chains for raw materials to the street vendor using informal rapid rural appraisal techniques;
• Assessing the significance of street vended products to the participants in the supply chain and the street vendors, and to the economy as a whole;
• Assess the food safety risks associated with street foods using the case study products;
• Dissemination of study outcomes to key stakeholders;
• Organise workshop for key stakeholders.
2. The Workshop
2.1 Opening Ceremony
The Deputy Director-General of CSIR-INSS, Prof. A. Ayensu, delivered the opening and welcome address and introduced Professor Owusu-Benoah, the Ag. Director-General of the CSIR as the chairman. In his address, Prof. Ayensu said the workshop would identify and prioritise the constraints facing those involved (suppliers, producers, vendors and consumers) with street vended foods in Ghana. It will identify where current knowledge can be applied and what new knowledge is required. Successful implementation of initiatives to apply such knowledge will ensure that poor people profit from improvements to their food commodity systems in peri-urban areas.
In delivering the keynote address, the Chief Director of MEST, said Street-vended food contributes significantly to the food security of those involved in its production, particularly suppliers of raw produce, food processors and vendors, as well as providing a readily available source of cheap nutritious food for consumers. It is an activity that provides employment to many, while providing nutritious, inexpensive and tasty food to millions of working women, men, children and students. In contrast to these potential benefits, it is also recognized that street foods are produced by those with limited knowledge of food safety practices and in environments that can compromise the hygienic preparation, storage and sale of the food. Street food vendors are frequently unlicensed and untrained in food hygiene or sanitation and work under very crude and unsanitary conditions. He therefore charged the workshop to lead the way in exploring the importance of Street-vended food to our livelihood.
Mr. Tomlins of the NRI introduced the workshop and set the tone for proceedings. He mentioned that the conference has brought together key stakeholders involved in food and environmental policy, food standards, quality enforcement and research to agree on recommendations to improve food safety and quality of street foods by these stakeholders without further research; and to identify and agree on areas where new knowledge is required to ensure impact on livelihoods of target beneficiaries. This should include the preparation of a strategy for the development and validation systems for improving the safety and quality of street foods that are technically, economically and socially viable.
2.2 Welcome address by the Deputy Director-General, CSIR-INSS
Mr. Chairman
Hon. Minister, MEST,
Directors of Institutes, Agencies, Departments and Organizations,
Participants from NRI - UK and Accra Office,
Invited Guest,
Distinguish Members of the Press,
Distinguished Ladies and Gentlemen.
I am indeed happy to welcome you all to this Workshop for Stakeholders, Policy Makers and Regulators on Street-Food Vending in Accra. This workshop forms part of an ongoing collaborative research between the Council for Scientific and Industrial Research (CSIR) and the Natural Resource Institute, UK on Enhancing the Livelihoods of the Urban Poor through improvements to the Quality, Safety and Economics of Street-vended foods.
The vision of the CSIR is to become a centre of excellence in research and development by generating technologies that are responsive to demands of the private sector and socio-economic development.
Our mission is to generate and apply innovative technologies, which efficiently and effectively exploit science and technology for socio-economic development in critical areas of agriculture, industry, health and environment and improve scientific culture of the civil society. Technologies developed will be commercialised for private sector development in Ghana and abroad.
The purpose of the project is to develop strategies to improve food security of poor households through increased availability and improved quality of horticultural foods and better access to markets. The project contributed to this purpose by identifying problems with the quality and safety of Street-vended foods and had suggested strategies for improvement to the benefit of the consumer and those working in this sector. The extent of benefits from Street-vended foods on the rural and peri-urban raw material supply areas has also been assessed.
The project undertook the following activities:
Economic, social importance, safety and quality constraints of street-vended foods in peri-urban locations assessed and prioritised;
Recommendations on quality and safety risks associated with street-vended foods made, and areas where new knowledge is required identified;
This workshop will identify and prioritise the constraints facing those involved (suppliers, producers, vendors and consumers) with street vended foods in Ghana. It will identify where current knowledge can be applied and what new knowledge is required. Successful implementation of initiatives to apply such knowledge will ensure that poor people profit from improvements to their food commodity systems in peri-urban areas.
The key beneficiaries will be those working in the street-vended food sector (street-vendors, processors and suppliers) through sustained and improved turnover, access to new markets and income resulting from enhanced consumer confidence. Household food security and financial independence of those employed in the street vended food sector will be enhanced. Consumers will benefit from improved food quality and safety. Suppliers of raw materials may benefit from improved markets.
The main collaborators of this project are CSIR – Food Research Institute, World Health Organisation, Hunger Project, and Ghana Traditional Caterers’ Association.
I once again wish to welcome you all to this workshop, and I hope all the foreign delegates are having their fair share of the proverbial Ghanaian Hospitality.
Thank You.
2.3 Keynote address by the Minister, MEST
Mr. Chairman
Director-General, CSIR
Deputy Director-General of CSIR-INSS,
Directors of Institutes, Agencies, Departments and Organizations,
Participants from NRI - UK and Accra Office,
Invited Guest,
Distinguish Members of the Press,
Distinguished Ladies and Gentlemen.
The dramatic growth of urban populations in the country provides both opportunities and risks for resource poor groups in our urban and suburban environments. A feature of the urbanization process has been the development of informal food supply systems.
This is typified by the increase in ready-to-eat food prepared and sold by street-vendors in urban areas. The role of this sector in the urbanisation process and the urban economy reflects the way of life and the survival and coping strategies adopted in most African cities. Rapid urbanisation is breaking down traditional family ties throughout the world and the street food sector is widely understood as an inevitable phenomenon tied to urban growth. This urbanisation and the associated social and structural changes have caused the demand for street food to increase. Longer travelling times between living and working places is likely to lead to further increases in demand. Accra with a current population of about 3 million is hampered by an inadequate transportation system linking the sub-urban areas with the commercial and industrial centres where men and women work. Street food accounts for a part of the daily diet and so contributes towards meeting nutritional requirements, although the contribution varies. Urbanisation and migration have changed the patterns of living and eating. The easy availability of foods in the streets of cities and small towns has helped workers cope with long period of absence from home. Street foods contribute significantly to food security and nutrition and are physically and economically accessible to most people. Street-vended food contributes significantly to the food security of those involved in its production, particularly suppliers of raw produce, food processors and vendors, as well as providing a readily available source of cheap nutritious food for consumers. It is an activity that provides employment to many, while providing nutritious, inexpensive and tasty food to millions of working women, men, children and students.
There is, therefore the need for development practitioners, program planners and us the policy makers to take another look at food insecurity and malnutrition, which hitherto were considered as rural problems. I believe this workshop would lead the way in exploring the importance of Street-vended food to our livelihood. Fred Allen once said that a “conference is a gathering of important people who singly can do nothing, but together decide that nothing can be done.” I am sure that in our case we would find solutions to all the problems at stake.
In contrast to these potential benefits, it is also recognized that street foods are produced by those with limited knowledge of food safety practices and in environments that can compromise the hygienic preparation, storage and sale of the food. Street food vendors are frequently unlicensed and untrained in food hygiene or sanitation and work under very crude and unsanitary conditions. This can cause food poisoning. There is growing concern about fruit and vegetables as a source of infectious food-borne disease. A further risk may occur from the use of foods and raw materials that contain chemical contaminants. In Ghana and other countries in Sub-Saharan Africa, horticultural crops play a significant role in street foods both in the fully prepared and semi prepared state. Little information has been gathered on the occurrence of and risks incurred from biological, biochemical and physical contaminants and more specifically on practical means of overcoming the problems.
I should admit that in spite of this widespread economic activity, street foods have tended to be overlooked by many development planners, policy makers as well as researchers as it pays little or no tax and the nuisance its creates in terms of congestion on our streets. It is refreshing to note that this conference has brought together key stakeholders involved in food and environmental policy, food standards, quality enforcement and research to agree on recommendations to improve food safety and quality of street foods by these stakeholders without further research; and to identify and agree on areas where new knowledge is required to ensure impact on livelihoods of target beneficiaries. This should include the preparation of a strategy for the development and validation systems for improving the safety and quality of street foods that are technically, economically and socially viable.
I should take this opportunity to thank the NRI and their Ghanaian counterparts, especially the CSIR – Food Research Institute for their foresight in conducting this study. It is my hope that you would have a fruitful workshop.
3. Plenary Section
3.1 Introduction of DFID/NRI/FRI Street-vended foods project – objectives, activities and overview (Dr. P. N. T. Johnson (CSIR-FRI))
Rationale □ Street foods provide livelihoods for producers of raw materials, processors and vendors. □ Sustainable increase in income from street foods jeopardised by perceived problems of food safety, poor waste management and lack of market development. □ Social, economic and food safety analysis of street food sector to identify constraints and opportunities. □ Identify areas for improvement - livelihoods in the street food sector sustainable and food safety concerns resolved. □
Outputs and Activities Output 1. Economic, social value and safety of street-vended foods Output 2. Recommendations on food safety risks and identify areas where new knowledge is needed.
Activities undertaken to achieve the outputs
Output 1
□ Select case study products and vendors. □ Establish supply chains for raw materials to the street-vendor. □ Assess significance of street-vended products to people in the supply chain and street vending and to the economy as a whole. □ Assess the food safety risks
Output 2
Organise workshop for key stakeholders.
4 Scientific Sections
4.1 Socio-economic survey of street-vended foods in Accra, P. Obeng-Asiedu, Dept of Agric. Economics., University of Ghana
BACKGROUND • URBANIZATION • STREET FOODS • PROBLEM •
SPECIFIC OBJECTIVES • To establish the socio-economic characteristics of the street food vendors • To establish the size and supply chain of the street food vendors • To estimate the incomes generated by these street food vendors • To estimate the employment generated by the food vendors
JUSTIFICATION • IMPORTANCE • INCOMES • EMPLOYMENT
METHODOLOGY • DATA COLLECTION • SAMPLE SIZE • MINI CENSUS
FINDINGS • NUMBER OF VENDORS • ORIGIN OF VENDORS • EDUCATION AND MARITAL STATUS • EMPLOYEES AND TAX PAID • COSTS AND REVENUE/PROFIT
CONCLUSIONS
• SIZE (15,000 vendors employing more than 60,000 people) • ORGANIZATION • RECOMMENDATIONS
TAXES
MEAN MONTHLY TAX PAID ¢7000 ($2.5)
DAILY AVERAGE TAX ¢1000 ($0.40)
PAY TAX 54.5%
RANGE ¢6000 ($2.24) TO ¢25000 (£9.28) PER MONTH
SFV ASSOCIATION 25%
OPERATE ON LICENCE 40.6%
SFV ASSOCIATION PAY TAX 95%
COSTS AND REVENUE/PROFIT
|ITEM |COSTS/BATCH |SALES/BATCH |
|RAW MATERIALS |10200 |22700 |
|OTHER INGREDIENTS |4000 | |
|FUEL |1600 | |
|TRANSPORT |200 | |
|LABOUR |1500 | |
|TAX |200 | |
|RENT |1000 | |
|TOTAL |18700 |22700 |
SECTOR PROFIT /YEAR = $24 million
SECTOR TURNOVER / YEAR = $114 million
EMPLOYEES
[pic]
MARITAL STATUS
Discussion Mr. J.T. Manful of the Food Research Institute expressed the hope that the $24m / year profit which translates to over an average $100 / month per vendor is accurate. The presenter assured him of its accuracy. He also expressed the view that if only 30% of the vendors are from Accra, the word ‘most’ cannot be used. The presenter agreed.
Mr. A. Ansong (PRO) of the Ghana Traditional Caterers Association said since members of their Association pay tax as the research revealed, he suggested that it should be recommended to government to make membership of their Association compulsory. He was however reminded that it would be contravening the National Constitution.
Mrs. Agnes Osei-Yaw remarked that, the educational levels of vendors are 52% for basic and 36% with no education, which means when educating the vendors the different categories should be considered.
4.2 Street-vended foods and Hygiene - Dr. R. Myhara, NRI
Background
He started his presentation by giving an overview of the previous work done in the area of microbiological status of street-food vended in Accra as reported in the report of the Street Food in Ghana (SFIG) 1994-1997 UNDP/FAO/ Ghana Standards Board. In that report, three phases of work are identifiable:
In Phase 1, the socio-economic and food safety aspects of foods vended in Accra were discussed. Some contamination of foods by bacterial pathogens were evident. Areas of infrastructure needing improvement were recommended. In Phase II, a HACCP plan was designed for implementation. Phase III & IV recommend training in implementation of HACCP plan as well as the final report.
Present Findings
Microbiological analysis carried out on Waakye, Fufu and salad samples taken in 8 zones in the Accra Metropolitan Area. The zones are 1= Kaneshie, 2= Nima; 3= Odorkor; 4= La 5= Accra Central 6= Dansoman; 7= St Johns and 8= Madina.
Dr Myhara compared the findings of this work with the previous studies. He went further to explain the severity and/or implications of the findings by giving an overview of the source and dangers of the main micro-organisms detected.
On the presence of the bacteria, E-coli, he explained that its presence is an indication of the presence of faecal contamination, contaminated water, sewerage, food workers in contact with the food product, flies or other insect pests and certain strains of pathogens. 2. On Staphylococcus aureus, he explained that these are found on the skin and on mucous membranes (e.g. the nose). Though they produces toxins and causes food poisoning, they are not considered dangerous. 3. Clostridium perfringens and Bacillus cereus
He explained that these are found everywhere. Though they produce toxins and causes food poisoning, they are not considered dangerous
4. On the presence of Salmonella spp., Dr Myhara explained that this indicates faecal contamination, contaminated water and/or sewage. Food workers in contact with food product, fliers or other pests, most species are pathogenic and therefore can be dangerous when ingested.
Discussion
Prof. Ayensu wanted to know optimum levels of the microbes considered as safe in foods. It was explained that the levels vary from one microbe to the other and even vary with the type of food.
Mr J. Manful, FRI, argued that from the food samples choosen (fufu, waakye and salad), it looks like they are “easy targets” for finding contamination, he wondered why the researchers did not look at foods served very hot like banku, Kokonte etc. In response, it was explained that the project is a continuation from where a previous one by FAO/ESB ended. Granted that enough funds were available more foods would have been studied especially food served hot.
Mr. J.A. Laryea, Metro Public Health Department, remarked that training should be paramount and should be hand in hand with the provision of infrastructure. The Chairman agreed with him. He however said, since the questioner is from AMA, it would be very good if all the vendors were licensed.
4.3 A HACCP approach to the prevention of mycotoxins through moisture control. Dr. P. N. T. Johnson, CSIR-FRI
Figure 1. Maize production [pic]
Discussion:
Dr. W.A Plahar, of FRI asked whether they could indicate the severity of risk associated with each CCP described. In response, it was stated that offhand figures could not be given, however, at every CCP described there were high levels of microorganisms. The CCP described mostly during the storage progress where the moisture content is expected to be minimal.
Mr. J. Manful FRI made the following suggestions: • that every storage point be a CCP as there could be problems with Insects and rodents. • that as much as possible, the moisture should be reduced to as low as possible once it has been shelled.
It was agreed that shelled grains should have very low moisture content for proper storage.
Mr. Kwamina Van-Ess of Food & Drugs Board pointed out that steps 8,9,13, and 15 of the HACCP are controlled by migrant/alien operators from Mali and Burkina Faso. He therefore wanted to know whether in the course of studies notice was made of any measures which MoFA had put in place to educate these operators for example principles of good warehousing etc. to minimise moisture content level of maize. It was explained that good warehousing has been taught of by MoFA, though on a very small scale.
3 Heavy metals, pesticides and mycotoxins in street-vended foods
K. Tomlins, NRI
Background
SFSIG 1994 – 1997
□ Contaminants (heavy metals, pesticides and mycotoxins) not included in the programme □ Mentioned as a hazard
Heavy metals □ Lead above FAO/WHO limits in oranges and avocados in Kumasi (1994) □ Lead and cadmium above FAO/WHO limits in street foods in Dar es Salaam □ Lead in street foods in Bangkok
Pesticides
□ Found in street foods in Bangkok □ FRI survey under NARP funding – farmer have poor knowledge of use of pesticides
Mycotoxins - found in street foods in Bangkok
Present Study □ 36 samples collected from street food vendors in 8 zones in Accra (waakye, fufu and salad) □ 14 raw material samples sampled from primary and secondary markets in Techiman, Kumasi and Tamale (rice, maize, cowpeas) □ 9 vegetable samples from the Densu river area
Hazards
Lead □ Children most at risk. Learning and behaviour affected even at low blood lead levels □ FAO/WHO maximum limit in cereals is 0.2 mg/kg
Cadmium □ Can affect kidney function □ FAO/WHO maximum limit in cereals is 0.1 mg/kg
Cadmium
• low levels detected in street food samples
Pesticides □ Organochlorine pesticides are environmental pollutants. Use reduced since 1970’s □ Organophosphate pesticides have increasingly replaced organochlorine pesticides. Occurrence in food not common apart from contamination □ Can cause illness
Mycotoxins □ Toxic substances produced by moulds □ Possible carcinogens □ Occur in grains and nuts if mould growth
Mycotoxins
□ very low levels detected in waakye and fufu – not a hazard
Recommendations
Potential critical control points (HACCP)
Heavy metals
□ Air (leaded fuel) □ Water (environmental pollution & irrigation) □ Industrial sources (lead battery production, smelting, disposal of lead waste) □ Soil □ Cooking equipment and utensils
Pesticides
Good Agricultural Practice □ Farm (extension, monitoring) □ Storage (extension, monitoring) □ Food preparation & display on vendors stalls Mycotoxin □ Control of moisture at the farm, storage and transportation
Discussion:
I In contributing to the discussion Mr. K. Acheampong of the Ghana Standards Board said, the small-scale manufacturers of aluminium cooking pots use scraps for this business. In the course of smelting, lead from dry cell batteries are added to lower the melting point of the aluminium in order to cast the pots. He added that when such pots are used for cooking, there is the possibility of leaking of lead to the food. Since most sellers use such pots, he countered that the high lead content in the waakye may be as a result. It was therefore agreed that the small-scale manufacturers should be educated on the hazards associated with the use of some of the scraps. It was suggested that the SCIR and other stakeholders should find a technology that will achieve better result without the associated risks.
Dr. W.A. Plahar of the CSIR-FRI wanted to know if the high levels of the heavy metal in waakye are from the cooking. In response the research team admitted that, it is true that leaching from the pots is a big factor but the raw materials for the preparation of waakye also contributes to a very large content.
Mrs Marian Adum-Atta of the Metro Education Office remarked that the waakye vendors add some colouring agents to the waakye during preparation to give its characteristic colour and this may also contribute to the high levels of contaminations.
4.6 Improvements to street food vending in Accra, J. Laryea, Metro Public Health Dept., Accra Metropolitan Assembly
Background
The street food industry in Accra like many others in other parts of the world has a long tradition. Because of socio-economic changes, this industry has experienced a rapid growth. The activities of the operators not only provide employment and income but serve as a source of ready-to-eat meals which are accessible and also affordable to the poorest.
Important as these foods are in the food supply industry, however, street vended foods are also recognised as a possible hazard to health.
4.6.2 SCOPE
This paper looks at the historical perspective and the measures that have been put in place in the Accra Metropolis to improve this vibrant sector of the economy.
4.6.3 DEFINITION
Street foods have been defined as ready-to-eat foods and beverages prepared and/or sold by vendors especially in streets and other public places.
4.6.4 HISTORICAL BACKGROUND
The commencement of street food vending in Accra has not been fully documented.
Accra, like most other West African Cities has strong tradition associated with the type of foods eaten. Methods of preparation are also deep rooted in tradition.
4.6.4.1 Pre-Independence - Population
Before independence, Accra was sparsely populated and the people were living in compound houses. Meals were therefore prepared and eaten at family than at individual levels.
4.6.4.2 Pre-Independence Occupation
Fishing was the mainstay of the people of Accra in those days.
However, there were a few who were engaged in cash crop farming activities at the periphery. And very few were in trading ventures.
Here again there was enough time for meals to be prepared and consumed at family levels.
4.6.4.3 Pre-Independence Family Tradition
Some families were and are traditionally associated to certain foods that are prepared in large quantities for family’s consumption and also for sale to other families. Food vending activity then was in the form of food being prepared at home and sold on take away basis.
4.6.4.4 Post Independence
Ghana’s Independence in 1957, promoted industrial development and a general improvement in health and education, bring about both vertical and horizontal mobility of its citizens. The source of employment which was mainly indigenous agriculture and petty trading was diversified into other fields. People had to work away from home and the traditional environment. Those who could not carry food to their places of work had to be catered for. This gave birth to cooked food, snacks and fruits being sold to customers by food vendors and hawkers.
With increasing urbanisation and migration to the major cities and towns for "white collar" jobs, and Accra is no exception, one now finds a variety of traditional foods in the cities. And although certain foods are traditionally associated with some ethnic groups, these products have now become important foods for other groupings as well. Others also came along into the cities and towns with their traditional foods. And all these needs have to be met.
4.6.4.5 Recognition
In view of the above, the street food industry has grown rapidly. Hawkers and vendors can be observed around offices and factories, schools, markets, construction sites, beaches, lorry stations, commercial centres and along virtually every street in the metropolis of Accra. The industry has now been recognised as an informal sector of the economy.
4.6.5 IMPROVEMENT MEASURES
The following improvement measures are in place:
4.6.5.1 Regulatory Control
Realising the significant contribution to the nutritional needs of a large proportion of the population, the preparation, wrapping and sale of street food is now controlled through BYE-LAWS, LICENSING and REGULAR INSPECTION by Government Departments and Agencies to ensure food safety to all consumers.
4.6.5.2 Training of Food Inspectors
Regular inspections of food premises and education of food vendors has been recognised as one of the measures to ensure improvement of the quality of street foods. To ensure this, food quality control measures have been factored into the training programme of the Food Inspectors of the Metropolis.
4.6.5.3 Collaboration
One other measure that has been recognised to enhance street food safety is the collaboration of all agencies that operate in the food industry. This has been found in the establishment of the Food and Drug Board. A forum where all agencies in the food industry, including street food can discuss issues. An indication of improvement in the street food vending activity.
4.6.5.4 Private Sector Involvement
The private sector has also lend a hand in the improvement of the street vended foods. This has been in the form of sponsorship for production I.E. and C materials for training and actual training of street food vendors.
4.6.5.5 Street Food Vendor Association
Another area of improvement in the street food vending activity is the formation of association by the street food vendors. Through this association, training in personal hygiene, safe handling and preparation and clean environment is provided to the street food vendors. The association also offers a forum for the food vendors to share ideas and discuss issues of common concern. It offers an opportunity for credit facilities and other benevolent activities. This enhances improvement and ensures food safety.
4.6.5.6 Consumer Association/Education
Even though Consumer Association will contribute in no small way to the improvement of street food, the formation of the association has been an up hill task.
However, the education of consumers as a tool to enhance improvement of street food, is an on going activity by the Metropolitan Food inspectors to organised groups. These include Schools, Religious Organisations, Benevolent Societies and sometimes to the general public in the form of radio or television programmes.
4.6.6 CONCLUSION
On the whole, there has been an appreciable improvement in the street food vending activity.
Discussion:
Mr. Patrick Obeng-Asiedu of the Agric Economics Department of the University of Ghana said in their survey, space and harassment was a problem and the fact that 40.6% of the vendors operate on licence; he wanted to know what the AMA was doing to correct the situation.
In his response Mr. Laryea said AMA provides specific space for licensed vendors, however most do not conform to the rules and misjudged the monitory by AMA of their activities as harassment.
Dr. P.N.T. Johnson of CSIR-FRI pointed out that during their survey it was noticed that most of the vendors came out to work in the evening. He therefore wanted to know whether AMA does monitor the activities of these nocturnal vendors. In his response, Mr. Laryea said AMA does not work in the evenings and weekends. He however, said the vendors Association are used to monitor members.
Mr. E.A. Ansong, PRO of the GTCA suggested that AMA needs to train some of their members to become trainers in health Education, food handling, food preparation and sales. He added that the AMA should also take a critical look at the way raw materials are handled in the market- where items are sold on the floor.
Mr. Kwamina Van-Ess, of the Food and Drugs Board, suggested amendments to its bye-laws on street vending of the issue. This he said will help or assist in providing an all embracing bye laws. Mrs. Marian Adum-Atta remarked that the consuming public should be educated on what is food for them to buy.
4.7 Health-related problems with street foods in Accra. Overview of recent cases Dr. A. Arde-Acquah, Metro Public Health Director
|1. DISEASES |Morbidity and Mortality |
|2. NUTRITION |Values, Food Additives, Fast Foods |
|3. DRUGS |Off the Counter, Self Medication, Herbal Drug Peddling in Public |
| |Vehicles |
|4. ENVIRONMENTAL SANITATION |Littering (Combs, litter, polythene bags, paper wrappers, take-away |
| |packs |
|5. WATER |Availability, safety, affordability |
| |Purposes |
| |Drinking Cleaning of Plates, |
| |Hand Washing Cutlery, etc. |
|6. GROUP EATING |Celebrations – Out-doorings, Funerals, |
| |School children, football, athletics, sporting events, workers |
| |(office, factory, etc.) |
|7. MATERNAL AND CHILD HEALTH PROBLEMS | |
|8. HEALTH EDUCATION |On Foods |
| |On Personal Hygiene |
| |for Food Providers Handlers |
|9. TREATMENT OF COMMOMMON DISEASES DUE TO IMPROPERLY HANDLED FOOD | |
|10. INFORMATION GENERATION | |
HEALTH - RELATED PROBLEMS WITH STREET - FOODS IN ACCRA METROPOLIS:
1995 - 2000 (HALF YEAR)
|Disease |1995 |1996 |1997 |1998 |1999 |2000 up to Half Year |
|Diarhoea |2575 |8217 |10191 |16189 |17046 |8883 |
|Cholera |1028 |276 |249 |225 |2937 |1007 |
|Enteric Fever |744 |981 |1585 |1128 |1624 |705 |
|Infective Hepatitis |311 |351 |298 |251 |235 |108 |
|Intestinal Worms |7390 |7565 |5951 |7447 |6558 |3086 |
CHOLERA INCIDENCE IN ACCRA METROPOLIS COMPARED WITH DIARRHOEA 1993 - 1999
|Year |Cholera |Diarrhoea |
|1993 |801 |39 |
|1994 |504 |308 |
|1995 |1028 |2575 |
|1996 |276 |8217 |
|1997 |249 |10191 |
|1998 |225 |16189 |
|1999 |2936 |17046 |
Below is cholera incidence by Sub-Metro.
THE INCIDENCE OF CHOLERA IN ACCRA BY SUB-METROPOLIS 1997 - 1999
|Sub-Metro |1997 |1998 |1999 |
|Ablekuma |122 |142 |1620/23 deaths |
|Ashiedu Keteke |33 |41 |340 |
|Okaikoi |53 |24 |590 |
|Ayawaso |8 |11 |53 |
|Kpeshie |4 |3 |143 |
|Osu Clottey |7 |4 |190 |
|Accra Metro |249 |225 |2936/23 deaths |
1999 C/F = 0.8%
CHOLERA INCIDENCE IN ACCRA: 1999 BY QUARTERS
| |1st Qrt |2nd Qrt |3rd Qrt |4th Qrt |Total |
|Ablekuma |891/12 |135/2 |318/2 |276/2 |1620/23 |
|Ashiedu Keteke |244 |24 |65 |7 |340 |
|Okaikoi |289 |109 |182 |10 |590 |
|Ayawaso |53 |0 |0 |0 |53 |
|Kpeshie |109 |11 |18 |5 |143 |
|Osu Clottey |80 |52 |36 |22 |190 |
|Accra Metro |1666/12 |331/2 |619/2 |320/2 |2936/23 |
CHOLERA INCIDENCE ½ YEAR 2000
|Sub-District |J |F |M |A |M |J |Total 1st |2nd Quarter |Total |
| | | | | | | |Quarter | | |
|Ablekuma |90 |101 |101 |37 |40 |87 |292 |164 |456 |
|Ashiedu Keteke |3 |24 |15 |9 |6 |7 |42 |22 |64 |
|Okaikoi |96 |63 |79 |60 |65 |107 |238 |232 |470 |
|Ayawaso |0 |0 |0 |11 |0 |2/1 |0 |13/1 |13/1 |
|Kpeshie |0 |0 |0 |0 |0 |4 |0 |4 |4 |
|Osu Clottey |0 |0 |0 |0 |0 |0 |0 |0 |0 |
|Accra Metro |189 |188 |195 |117 |111 |207/1 |572 |435/1 |1007/1 |
½ Year C.F. = 0.1%
CHOLERA
Though the efficient disease surveillance system put in place was able to predict the cholera incidence in the Metropolis in 1998, and got the Metropolitan Health Administration on its toes, it was not able to prevent the occurrence in 1999. From early 1990s cholera cases only accounted for about 49% of the cases reported from 1993 to 1999 in the Metropolis. Below are the figures reported in Accra Metro.
CHOLERA INCIDENCE IN ACCRA METROPOLIS COMPARED WITH DIARRHOEA 1993-1999
|Year |Cholera |Diarrhoea |
|1993 |801 |39 |
|1994 |504 |308 |
|1995 |1028 |2575 |
|1996 |276 |8217 |
|1997 |249 |10191 |
|1998 |225 |16189 |
|1999 |2936 |17046 |
There may be an increase in the cases of diarrhoea reported in the Metropolis due to the poor socio-economic status of the city, but the rapid incline trend of the disease does not indicate the rate of increase, but a revelation of the impact of educational campaign embarked upon by the Metropolis targeted towards the Records officers in the institutions to insert diarrhoea onto the CDI form.
Discussion:
Mr. E.A. Ansong PRO of the GTCA pointed out that, out of 600 members of their association surveyed, about 35 % were found to be suffering from typhoid. He therefore wanted to know how it is acquired and effectively will the association be able to prevent it spread by customers and vendors also here.
In response Dr. Arde-Acquah said the disease is contracted from sewage. He therefore advised that hands should be properly cleaned before eating and after visiting the restroom. He said the only way to prevent the disease is by practicing food hygiene and suggested that vendors must be educated on simple hygiene.
Mrs Lydia Kwasitsu of MOFA advised that vendors must desist from the habit of using only one napkin for all their customers; it is one possible means of spreading typhoid.
4.8 Organochlorine pesticide residues and heavy metals contamination in some farming area in the Ashanti Region Dr. Osafo Acquaah, KNUST
ORGANOCHLORINE PESTICIDE RESIDUE
TABLE 18
Mean pesticide residue level in water (ug/l) at the various sampling sites with ranking score (RS)
| |ORGANOCHLORINE COMPOUNDS |
|RIVER SITE |DDT |HCB |
|1 |Mrs Christiana T. Mensah |Ghana News Agency |
|2 |Ms Hellen Garblah |Ghanaian Chronicle |
|3 |Charles Tortoe |FRI/CSIR |
|4 |Ms Beatrice Agyemang |TV3 |
|5 |Gabriel Borompem |TV3 |
|6 |Jonathan |TV3 |
|7 |Andy Ntiamoah |TV3 |
|8 |Sam Tay |TV3 |
|9 |Dr. Margaret Armar - Klemesu |Noguche Memorial Institute for Medical Research, University of Ghana, Legon |
|10 |Dr. W. A. Plahar |Director Food Research Institute, Box M 20 Accra |
|11 |Franklin Bediako |Free Press |
|12 |E. A. Ansong |Ghana Traditional Caterers Association |
|13 |Francis Cofie |Ghanaian Times |
|14 |Charles Okine |Mirror |
|15 |Omema Barnes |Daily Graphic |
|16 |Robert Yawson |Food Research Institute |
|17 |Augustine Andoh |Food Research Institute |
|18 |Mrs Lydia Kwasitsu |Plant Protection & Regulation Services, Ministry of Food & Agriculture, Accra |
|19 |Prof A. Ayensu |Dep. Director-General Council for Scientific and Industrial Research (Industries, |
| | |Natural Science Sector) |
|20 |Alex Ntiforo |Dep. Director, Ghana Standards Board |
|21 |Nikoi Okoi |Free Press |
|22 |Patricia Setorwu | |
|23 |Ms Sheila Sackey |Radio Universe |
|24 |Dr. A.A. Arde - Acquah |Metro Public Health Dept, Ministry of Health, Accra |
|25 |E. P. D. Barnes |Chief Director, Ministry of Environment, Science & Technology |
|26 |P. T. Damptey |Ministry of Environment, Science & Technology |
|27 |G. K. Yormesor |Ministry of Environment, Science & Technology |
|28 |Kwamina Van-Ess |Food & Drug Board |
|29 |Mrs Marian Adum - Atta |Metro Education Officer, Ghana Education Service Accra |
|30 |Samuel Ofosu Owusu |FRI |
|31 |Charlotte Oduro - Yeboah |Food Research Institute |
|32 |Reuben Tetteh |FRI |
|33 |Samuel Osarfo |FRI |
|34 |W. A. Marfo |Chief Environmental Sanitation Officer, Ministry of Local Govt, Box M 50 Accra |
|35 |D. K. Asiedu |Food Research Institute |
|36 |Mrs Wilhemina Quaye |Food Research Institute |
|37 |Mrs Kafui Kpodo |Food Research Institute |
|38 |Marvel Tarr |GBC/Radio News |
|39 |J. A. Laryea |M.P.H.D. – A.M.A |
|40 |P. Obeng - Asiedu |University of Ghana, Legon |
|41 |Joe Pinto |Choice FM |
|42 |K. Acheampong |Ghana Standards Board, Accra |
|43 |K. I. Tomlins |University of Greenwich, NRI, UK |
|44 |Dr R. Myhara |University of Greenwich, NRI, UK |
|45 |Dr P-N-T Johnson |FRI |
|46 |Prof E. Owusu-Bemoah |Dep. Director-General Council for Scientific and Industrial Research (Agricultural & |
| | |Fisheries) |
|47 |Ms Selina Fenteng |Solicitor, Accra Metropolitan Assembly |
|48 |E.E. Apraku |Ghana Traditional Caterers Association |
|49 |Mrs Mary Vandyck |Ghana Traditional Caterers Association |
|50 |Salome Agbottah |Ghanaian Times |
|51 |Mawushie Djokey |GTV |
|52 |Mrs Afua Agyeman |GTV |
|53 |Mrs Harieta Nortey |GTV |
|54 |Joseph Sakyi |GTV |
|55 |A.C. Kwami |GTV |
|56 |Lantei |GTV |
|57 |Theodosia Kudadjie |The Hunger Project, Ghana |
|58 |Sandra Fiamanya |Accra Mail |
|59 |John Manful |Food Research Institute |
|60 |David K. Kpanja |Waste Management Dept, Accra Metropolitan Assembly |
|61 |Mrs Agnes Osei-Yaw |Food Research Institute |
|62 |Miss Emma Suodgass |Ghanaian Chronicle |
|63 |Miss Tuula Tornonen |Ghanaian Chronicle |
|64 |Mallarine Narh |Ghanaian Voice |
|65 |Mrs Linda Asante -Adjei |Ghana News Agency |
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We, Pinoys are food-lovers by nature. Eating has become part of our traditions as during fiestas, or simply a way to bond with families and friends. Our love for food is demonstrated in the left-and-right establishments which satisfy our gastronomic cravings. So we come up with the decision to make a business that is related to food that has a unique concept. We are still starters and have lack of entrepreneurial skills so Food Carts are the best business that will fit for us, aside from managing it easier than the others, it requires a little capital too.…
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Street vending is an integral component of urban economies around the world. It continues to expand as a source of affordable food and beneficial economic activity in developing countries. Street vendors are an integral component of urban economies around the world. Distributors of affordable goods and services, they provide consumers with convenient and accessible retail options and form a vital part of the social and economic life of a city. Street vending as an occupation has existed for hundreds of years (Bromley, 2000) and is considered a cornerstone of many cities’ historical and cultural heritage.…
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Food in Nigeria is critically depended on transportation distribution, it then become obvious that wide variety of Nigerian food would not be…
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Accepted and approved in partial fulfillment of the requirements for the Degree of BACHELOR OF SCIENCE IN INDUSTRIAL TECHNOLOGY major in FOOD TECHNOLOGY…
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The aim of opening this restaurant is to become an entrepreneur and to increase my earnings.Through this business, i also want to create an avenue for people in coventry to enjoy the taste of african cuisine.I hope that this restaurant would become a first choice for people and tourist at “City Centre” in Coventry.…
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The influx of wide ranges of consumable into the Nigerian market has provided a corresponding wide range of choice to the consumers. The competitive nature of the market place has therefore become a significant factor that producers can only ignore to their own peril.…
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A silent escalating epedemic of malnutrition is the underlying cause of most deaths in Modern Caribbean Society. This phenomenon is significantly heightened with the increasing availibility and accessibilty of Fast Food Restaurants situated all over Guyana. Most of which are franchises, established initially in the country with the highest percentage of Obesity in the world, The United States of America. Indeed Fast Food Restaurants provide job oppurtunities for Guyanese citizens, but unfortunately that is the sole benefit, compared to the sundry detriments they pose to many areas of life.…
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Given the pace of urbanization and the opportunities presented through the development of urban areas, the growth of street vendors’ population is likely to have an upward trend. She said “ It is vital that these vendors are enabled to pursue their livelihoods in a congenial and harassment free atmosphere. Inclusive growth strategy adopted by the 11th and 12th Five Year Plans calls for a facilitating mechanism for street vending to aid economic growth and inclusion simultaneously.”…
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Studies have shown that street vendors have always played an important role in the supply of food in urban areas. It has also been an important source of employment, especially for women. Street food is cheap and easy to come by and also helps people to meet their basic energy and nutritional needs. Changing lifestyles and family structures have meant changing eating habits and this has led to the increased popularity of street foods. Women working have less time to prepare meals and commuters in sprawling cities eat on the run. Migrant workers in hostels lack cooking facilities and people living alone sometimes cooking at home time-consuming and uneconomic.…
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