Income-Generating Activities - Action Against Hunger

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The target group demographics,
where most of people are between
36 and 51 years old, 64% of them
hold a bachelor or masters degree.
Most buyers are female. The family
size for 53% interviewees is 4-5.
Figure L1 Do you use lamb/mutton meat
no
54%
yes
46%
Those who prefer lamb/mutton
spend more on meat in a month,
than those who prefer another meat.
People who buy lamb/mutton mainly prefer local meat and plan purchases before
coming to the store. From those who prefer lamb/mutton the ratio of freshness and
price in comparing the importance factor of meat purchase is 76 % versus 8 % consequently.
It means this target group is not price sensitive since freshness and quality of
product is more important.
4. Food Store Sellers Survey
Food store sellers’ survey methodology: During the survey 18 interviews with sellers
from different food stores of different regions were conducted. Since the amount
of interviews had to be limited, the stores were chosen to represent all Yerevan regions.
The results are not intended as a quantitative assessment and cannot be statistically
projected onto the industry at large. Since the same person did all the
interviews, overall impression based on additional information gathered during interviews
is presented.
Food store sellers’ survey: According to food store sellers it is obvious that the
most popular types of meat in the stores are beef, pork and lamb respectively.
Figure 35 Where do you get meat for sell
The main suppliers for
meat are farmers, mediators,
and importers.
20
15
10
5
0
farmer
intermediary
impoter
Food store sellers testify
that the main reasons of purchasing
the meat from specified
suppliers are quality,
price and availability of certificate
of origin.
First Second Third
Most of interviewee sellers
(60%) buy meat for selling
everyday to have fresh
product available in their stores, while 55% of sellers buy lamb/mutton once a week,
and 39% only for holidays. In all cases they prefer local meat versus imported.
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INCOME GENERATING ACTIVITIES: A KEY CONCEPT IN SUSTAINABLE FOOD SECURTIY