executive summary of dpr

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%


per economic classification

BPL % NON BPL %

Male 10 1% 943 94.3%

Female 0 0% 47 4.7%


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.

executive summary of dpr

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