executive summary of dpr
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8/6/2019 Executive Summary of DPR
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Introduction of city : Agra
Agra is the city of the inimitable TajMahal. The story of Agra begins much earlier than the Taj, However
it finds mention in the epic Mahabharata when it was called Agrabana . Ptolemy, the famous second
century A.D. geographer, marked it on his map of the world as Agra. Tradition and legend ascribe the
present city of Raja Badal Singh (around 1475 A.D.) whose Fort, Badalgarh, Stood on or near the site of
the present Fort. However, the 12th century A.D. Persian poet Salman, too, speaks of a desperate
assault on the fortress of Agra, then held by one King Jaipal, by sultan Mahmud of Ghazni. It was
Mughals who finally nurtured Agra with the finest monuments architects could design: The TajMahal of
Shah Jahan, Agra Fort of Akbar, Atmad-Ud-Daulah and neighboring Sikandra are but few of the many
that spangle the city, each of which stands in mute testimony to the city's grandeur over the ages.
The city of Agra is divided in to 25 Zones with population of 9.48 Lac as per the 1991cencus and spread
over 141 Sq. Km. resulting a population density of 6,724 persons per Sq. Km. The maximum temperature
of Agra rises to 47 oC and drops down to 3oC during winter seasons. The average annual rain fall at Agra
is about 685 mm. The ground level of Agra varies from 170M to 150 M from Sikandra to Trans Yamuna.
The underground stratum consists of mainly of loam, sandy soil and subsoil. water table is generally 20
to 30 meter below ground.
The present condition of vendors:
At present condition of the vendor,especially food vendor in the city is very poor. They have no properspace to prepare their food , sell their goods and keep hygienic dispensing condition at their food cart
and nearby cart area.
In the survey following condition of the vendors were found:
Place to sell goods:The vendors have no particular area (defined by local urban bodies) to sell their
goods. They sell their goods by standing roadsides and where they have little space. Some of vendors
are standing near the drainage area and some time upon the sewerage line.
Harassment of vendors: The unwanted person of that area eats their goods without payment in the
name of protection. The in charge of sanitation of that area asked for unsolicited favor or other benefits
to stand. In the market area.Shopkeepers also asks to remove their food cart from in front of their shops
while they sell their good by road side.
Condition of food cart: the food cart of present situation is not properly made for sell ing the goods. WithNo proper arrangement for cooking and selling. They have no proper access for cooking and clean pure
drinking water.
Electricity:Since vendor have no electrical connection, they have used emergency light or lamp burned
by kerosin. Thus they have to pay more amount than electricity.
Health and insurance: in absence of medical cover / alternate vendoring option is not available and a
sick or ill vendor is forced to hardship.
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INTERVENTIONS PROPOSED FOR SAFE FOOD TOWN
The Ministry proposes the following interventions in this component to achieve the desired objectives:
Initial survey of street food vendors needassessment in a fair and transparent manner.
Identification of the street food vendors for assistance.
Provide training to the street food vendors to enable them to voluntarily adopt the hygienic practices
to improve the quality of food served.
Assist them in getting registered and provide them with identity cards, possession of authorized
vending spaces in the vending zones from the municipal authorities.
Health checks to ascertain the status of health of the vendors/ their families and follow up
immunization programme.
Insurance; health cover for the vendor and a maximum of 4 members in her/his family, life insurance
cover for accidental death/ dismemberment/ partial disability and insurance cover for the processing
and vending equipment/cart/kiosk avoiding overlap and duplication of other public funded schemes.
Grant of 25% towards the cost of a scientifically designed safe & hygienic food cart/kiosk or Rs 7,500
(Rupees Seven thousand five hundred only), whichever is lower, as the grant portion of the food-cart/
kiosk. Facilitating micro-finance to the selected vendors for the rest of the amount for cart/kiosk and
working capital.
Promote the concept of Clean and Tasty street food through awards for the best vendors,municipalities.
IMPLEMENTATION MECHANISM FOR SCHEME:
The implementation of the entire project is being done by local concerned Urban Local Body (ULB) i.e.
Agra nagar Nigam here after will be referred as ANN.
Step -1 Selection process
y ANN has published an advertisement ( Annexure-M ) in local Hindi news pare Amar Ujala inviting
prospecting vendor to join the safe food town scheme. Vendor are asked to deposit the filled form with
requisite supporting documentation to nodal officer of this project at Nagar Nigam Agra
y Simultaneously Agra Nigam appointed DassRasayanic services as Project implementation agency
(PIA) after free & fair selection process. PIA asked by Nagar Nigam to prepare database from the formreceived by Nagar Nigam to prepare the database and verify the same.
PIA found that out of 2490 forms only 1000 fulfill the criteria fixed for the selection of vendors i.e. ( the
nature of vending should be of semi or cooked food only )
Step-2 Preparation of Detail Project Report (DPR)
y The PIA analyzed the collected data which is also described in following pages and found out
socio economic & technical problems for implementation of above scheme. In nut shell PIA identify 80
vending areas and that the vendor needs training, insurance & micro-finance to sustain the market
places. Beside it is also alarming that most of the vendors does not have proper vending license.
PIA develops DPR in consultation with Nodal officer for implementation the project which estimate the
cost of the project and other related issue.
Step-3 Training of vendors
y After acceptance of DPR by the required body list of selected vendor will be published in local
news paper as well as will be informed through post. The selected vendors will be divided into sub
groups as per their nature of vending and will be asked to have training session (which will be as per
training manual published by Ministry of food processing). The training will be conducted by the faculty
from various Hotel management institute based at Agra.
Step-4 Identity cards
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y All the successful participants will be provided the training certificate stating the name of
vendor, type of vending & date of training. Beside certificate of completion, ULB will also issue identity
cards & requisite license to successful participants.
Step-5 Micro-finance to the vendors
y ULB & PIA will arrange a meeting of micro-finance providers with selected vendors to sort out
the bottle necks and related issue will be ruled out.
Step- 6 Health check & Insurance
y As per the requirement of the scheme all the vendorshas to undergo health checks as
contigeneous disease can be checked and hygienic food is available for tourist & local populations. As
per the conditions of the safe food town scheme all vendors are required to have medical insurance
cover thus PIA will arrange meeting of different Govt. Public & Private sector insurance companies
Step-7 Supply of food cart
y PIA & ULB will facilitate the selected vendor with the food cart they had demonstrated the cart
at Agra and required formalities to be fulfilled for the supply the same to the vendors.
Step-8 Monitoring
y Random checking of vendors at cart while they prepare or sell their goods will be done by ANN
sanitary wing as per the required format such as collecting samples of prepared food for lab testing etc.
Other related works
y Assist local authorities in regulation of the street food vendors ensuring adherence to the
directions/ orders of the various courts pertaining to the city, if any, while implementing the scheme.
y All process is done in full accountability, fairness and transparency while implementing the
scheme.
y Assist in maintain the cleanliness of the surrounding areas.
Safe food town scheme
City Level Details:
Details of Selected City: Agra, Uttar Pradesh
Population: 12, 75,134
Major vending Zone: 80Estimated number of all type vendors: 8000
Estimated Food vendors: 2490
Project name: Safe Food Town
Number of Vendor Selected: 2490
Number of Food Vendor in selected for 1st
phase: 1000
Selection process:
A. Nagar Nigam, Agra published an advertisement in Hindi News paper.
B. Received 2490 form against this advertisement.
C. Conduct base line survey for verification of the vendors
D.
Selected 1000 vendors for first phase
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Result of survey: Total Number of Vendor 1000
Type of vending operation Mobile Semi stationery Stationery
23 976 1
Vendor as per sex
distribution
Male 953Female 47
Number of food vendor as
per social group
classification
SC % General %
Male 338 36% 615 64%
Female 23 49% 24 51%
Number of food vendor as
per economic classification
BPL % NON BPL %
Male 10 1% 943 94.3%
Female 0 0% 47 4.7%
Number of food vendor as
per special criteria
Physically
challenged
Any other
Male 8 0
Female 0 0
Food vendors educational
attainment
illiterate Literate
without
formal
schooling
Literate
with
formal
schooling
matriculat
e
Graduate
Male 177 18% 44 5% 558 59% 170 18
%
4 0%
Female 25 11% 2 4% 15 32% 5 11
%
0 0%
Position of food vendor in
their business
Owner Family
member
Other
Worker
Rented
Male 851 102 nil Nil
Female 44 3 nil nil
Number of years in food
vending business
10 years
Male 8 108 602 229 6
Female 0 13 29 5 0
Health Checks and Immunization:
No health checks conducted on street food vendors and their families in past. We proposed the health
checks to be done.
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Access of street food vendors to basic infrastructure facilities:
Access of potable water Municipal
supply
Hand pumps/tube
well
Packaged water/
mineral water bottle
others
No. of Vendor using different
source of water
829 171 Nil Nil
Number of food vendor usingice 126 10%
Number of food vendor not
using water in food
preparation
236 11%
Access of toilet facilities
At the
nearest
establishment
At home At neighbors
home
Open
defection
others
Number of food vendor using
such facilities
nil 896 nil 104 nil
Access of hand washing
facilities
At the
nearest
establishment
At home At the vending
site using
stored water
At the
vending site
using running
water
At road
side
Number of food vendor using
facilities for hand washing
nil nil 780 nil 220
Waste disposal
Is waste disposal segregated
disposal
NO
Left over waste disposal /
management
Eaten at
home
Given
away
Stored to be
served the nextday
Thrown away
on the streetnear the
vending site
Thrown
in thedustbin
Number of vendor using
various methods of left over
waste disposal
200 19 526 180 75
Method of liquid waste
disposal
Thrown in the nearest storm water drain
The nearest
establishment
At home At vending site
using stored
water
At the
vending site
using running
water
On the
street
Number of vendors reporting
washing soiled dishes
nil 877 123 nil nil
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Need Assessment:
Training needs
Number of food vendor willing to undergo free training SC GEN
Male 269 492
Female 18 19
Number of food vendor not willing to undergo free training SC GENMale 69 123
Female 5 5
Medium of imparting training Hindi
Location of training Public place in a group
Schedule of training On a particular day
Required printing material Pictorial and in Hindi
No. of copies required 1000
Refresh training required by no. of vendors 193
Frequency of refresher training Once in a three month
Assessment of credit needs
No. of vendor required food cart 1000No. of vendor required MFPI assistance 1000
No. of vendor required financing facilities 1000
Assessment of insurance
No. of vendor required insurance facilities 1000
Assessment of other appropriate safety and hygiene needs
No. of vendor interested in using
Gloves, Apron, Caps / Headgear, Uniforms
Potable water supply on the cart
Solar lamp / other eco-friendly lighting / heating /cooling
equipment
Any other (specify)
1000
TIME FRAME FOR IMPLEMENTATION OF THE PROJECT :
Sl.
No.
Activities for project Implementation Duration (in months)
Start Date for Project Implementation
1. Preparatory work for baseline survey and selection of
project implementation agency (PIA)
3 months
2. Baseline survey including DPR preparation 3 months
3. Registration , training, Providing Identity cards and
Health Checks of street food vendors
3 months
From the date of approval of DPR
4. Facilities provision of food Carts / Kiosk and
insurance components
5. Inspection and testing of food samples ( on a regular
basis)
6. Certification and accreditation of street food vendors
for quality assurance
4 months
7. Closure of Project Related activities 2 months
8. Co- ordination and Reporting ( on a regular basis)
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CEILING COST FOR CAPACITY BUILDING ACTIVITIES OF STREET FOOD VENDORS
(State number of vendors to be covered under the scheme limited to 1000)
Sl.
No.
Capacity Building activities Detail Cost
( in Rs. Laks )
1. Preparatory work for baseline survey 0.20
2. Baseline survey 0.80
3. Cost of training, Facilitation and customization to local
requirement
5.10
4. Health Checks and profiling of vendors 3.00
5. Facilitate certification and accreditation, Testing of food
Samples
2.00 11.10
6. Miscellaneous cost
Coordinating cost
Facilitating for certification and accreditation
MIS Reporting and Documentation
1.90
7. Project Implementation Charges, if any
Total 13.00
CEILING COST OF THE COST OF FOOD- CART / KIOSK LIMITED TO 1000 STREET FOOD VENDORS.
Sl. No. Food Cart / Kiosk Funding detail ST SC General Total
1. Number of food Cart / Kiosk to be provided
under the scheme
0 376 624 1000
2. Cost of food Cart / Kiosk ( in Rs. Lakhs) 1.128 1.872 300.00
2A. MFPI contribution ( in Rs. Lakhs) 28.20 46.80 75.00
2B. Beneficiarys contribution ( in Rs. Lakhs) 0 0 0
2C. Credit from Banks/ Financial Institutions ( in
Rs. Lakhs)
84.60 140.40 225.00
2D. Any other source of contribution ( in Rs.
Lakhs)
0 0 0
Total Lakhs 300.00
CEILING COST OF THE INSURANCE PREMIUM TO BE PAID UPTO
1000 STREET FOOD VENDORS FOE THE FIRST YEAR.
Sl. No. Insurance Premium Funding detail BPL NON- BPL Total National
Insurance
Rs.In lakh
1. Number of street food vendors to be provided
insurance cover under the scheme.
10 990 1000
2. Total Cost of Insurance Cover ( in Rs. Lakhs) 10.45
2A. Floating Health Insurance Cover (Street food vendor andmaximum of 4 other members of the family)
7.70
2B. Food Cart / Kiosk Insurance 0.27
2C. Life Insurance cover for death due to accident /
Dismemberment / Partial Disability
2.48
2D. MFPI contribution restricted to payment towards
premium for 1st
year only
10.45
2 E. Beneficiarys Contribution in future Zero
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2 F. Any other source of public funded schemes Zero
2 G. Any other source of contribution Zero
Total lakhs 10.45
TOTAL PROJECT COST:
Sl.
No.
Project cost Detail (Fig.
in Lac. Rs.)
In Percentage
(%)1. What is the total cost of the Projects? 323.45 100
1A. What is the MFPI contribution?
(Total of Annexure- I, Annexure-II (2A),Annexure-III (2D)
98.45 30.43%
1B. What is the state / ULB contribution? Nil Nil
1C What is the total cost of the Projects? 323.45
1D Any other contribution to the project? Nil Nil
Mitigation and suggested road map
Identification of 1000 vendors in a fair and transparent manner
To provide information on best practice to the street food vendors to enable them to voluntarily adopt
the hygienic practice to improve the quality of food served.
To assist them in registration to provide them with identity card, possession of authorized vending space
to enhance the Social security among venders.
To up gradation of safety& hygiene & also provide economic sustainability to street food vendors.
Since the vendor are BPL or belong to the weaker section of the society, we need to support them &
their family members with health cover and insurance cover for the cart / kiosk through micro financing.
Enhancement voluntary adoption of hygienic practices by the food authorities/ local NGOs /
Government for making processed / unprocessed food safer during handling / preparation / storage and
presentation reducing the overall risk of food born diseases.
Preparation ofappropriate instruments / mechanism to monitor / check the quality of food served &
certify projects for quality assurance to establish the goodwill among the consumers thus increases the
sale or revenue of the venders.
Gradually, we can increase the number of vendors in the 2nd year & 3rd year for a proper growth ofsurroundings of vendors & city in due course of time.
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