FINAL TECHNICAL REPORT / RAPPORT TECHNIQUE FINAL

ANNEX 2.11 A PHOTO ESSAY ON INTERVENTIONS TO

SUPPORT PUSHCART MILLET PORRIDGE VENDORS

TAMIL NADU DHAN Foundation;

;

© 2018, DHAN FOUNDATION

This work is licensed under the Creative Commons Attribution License (https://creativecommons.org/licenses/by/4.0/legalcode), which permits unrestricted use, distribution, and reproduction, provided the original work is properly credited.

Cette œuvre est mise à disposition selon les termes de la licence Creative Commons Attribution

(https://creativecommons.org/licenses/by/4.0/legalcode), qui permet l’utilisation, la distribution et la

reproduction sans restriction, pourvu que le mérite de la création originale soit adéquatement reconnu.

IDRC Grant / Subvention du CRDI: 108128-002-Scaling Up Small Millet Post-Harvest and Nutritious Food Products (CIFSRF Phase 2)

A photo essay on interventions to support Pushcart Millet Porridge

Vendors, Tamil Nadu

I Capacity building for Pushcart Millet Porridge Vendors

1. Training on food safety and hygiene practice for porridge vendors, Salem, Tamil Nadu

2. Interaction between FSSAI officer and PMPVs, Madurai, Tamil Nadu

3. Small millet recipe preparation training to porridge vendors, Madurai, Tamil Nadu

II Improving food safety and hygiene

a. Personal hygiene

Mr. Sathyamoorthy, Madurai Mrs. Ganeshwari, Madurai

2.1.2 Maintaining personal hygiene like bathing, washing hands, trimming fingernails, and using clean cloths

2.1.1Using apron

b. Food hygiene

2.2.1 Using water can with tap 2.2.2 Washing hands in a separate place

Mr. Murugan Koozh Kadai, Madurai Mr. Desiguraja Koozh kadai, Madurai

Mr. Murugan, Madurai Mr. Ranjith, Salem

2.2.3 Serving side-dishes on their own instead of letting the consumer to serve themselves

2.2.4 Wasing the used vessels

away from the pushcart

Mr. Valli, Madurai Mr. Tamil selvi, Salem

2.2.7 Keeping the work place clean

Mr. Chinnu, Madurai

2.2.8 Food preparation environment hygiene

The food should be prepared in a clean place sheltered from sun, dust and wind,

and far from all sources of contamination, such as solid waste, domestic animals,

insects, rodents, etc.

2.2.5 Covering side-dishes to protect them from flies and dust

2.2.6 Using scoop to avoid contact

2.2.9 Cart hygiene

2.2.9.1. Fixing stainless sheet for ease of cleaning

Mr. Desinguraja, Madurai

2.2.10 Dispose the waste away from work place

Uzhavan Unavagam, Salem, Tamil Nadu

III Interfacing with government

3.1Registering with Food Safety and Standards Authority of India (FSSAI)

Pandiyammal FSSAI Registration Certificate

3.2 Enrolling with biometric card registration for street vendors

Sivakumar’s Biometric card

3.3 Enrolling in labour welfare scheme for unorganised workers

16 Porridge vendors registered under labour welfare scheme

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IV Improving the image of PMPVs

4.1 Displaying certificates & oaths

Mr. Desinguraja, Madurai

4.2 Displaying name board with message on the health benefits of small millets

Mrs. Valli, Krishnagiri

4.3 Supporting material offered to PMPVs

4.3.1 Do’s & Don’ts for Pushcart Millet Porridge Vendors

4.3.2 Poster on health benefits of small millets 4.3.3 Porridge Vendor Oaths

V Improving the infrastructure of PMPVs

Mrs. Saroja unit, Madurai Mr. Bose, Madurai

5.3 Support to repairing vehicle

Before After

Mrs. Kalaiselvi with her renovated cart

5.2 Support for purchasing utensils 5.1 Introduction of umbrella

VI Diversification of product line

6.1 Diversification to tender coconut

Mr. Sathyamoorthy unit, Madurai

6.3 Diversification to sarbath

Mr. Murugan, Madurai

6.4 Diversification to other small millet food products

Mr. Desinguraja, Madurai