1. WELCOME

2. Role of Street Eateries on Low Income Population in Tami Nadu
C.Thatchinamoorthy,
II M.Sc Agricultural Extension,
Department Agricultural Extension & Rural Sociology,
Agricultural College & Research Institute ,
Madurai.

3. What is street food ?

4. street foods
Foods and beverages prepared and/or sold by vendors in streets and other public places for immediate consumption or consumption at a later time without further processing or preparation.
Example,
Meat & Fish Food
Fruits & Vegetables
Cool drinks & Snacks

6. Benefits of Street-Vended Foods
Source of inexpensive, convenient & often nutritious food for urban & rural poor.
Source of attractive and varied food for tourists and the economically advantaged.
Source of income for a vast number of persons, particularly women.
Chance for self-employment and the opportunity to develop business skills with low Capital investment.

8. Street-vended foods may pose significant public health problems
Lack of basic infrastructure and services, such as potable water supplies.
Difficulty in controlling the large numbers of street food vending operations because of their diversity, mobility and temporary nature.
Insufficient resources for inspection and laboratory analysis.

10. Cont…
General lack of factual knowledge about the microbiological status or the precise epidemiological significance of many street-vended foods.
Poor knowledge of street vendors in basic food safety measures.
Inadequate public awareness of hazards posed by certain street foods.

13. objectives
Role of street eateries in dietary requirement and the frequency consumption by the consumers.
Moreover, this study will also be testing the awareness of the consumers as they are using street eateries obviously, though they knew about the harmful effects of roadside tiffin and towards eatables towards health.

14. Methodology
The total sample consisted of 30 street food vendors and 60 street food consumer.
survey method was used in the present study.

15. Study area Madurai district in three places.
Otthakkadi
Mattudhavani
Peraiyur
were selected for this study purposively.

16. Result
Table1.SOCIO ECONOMICS OF STREET FOOD SECTOR

17. Table2.TYPES OF FOOD

18. Table3. TYPES OF PREPARATION

19. Table4.TYPES OF FACILITY

20. Table5.TYPES OF INFRASTRUCTURE

21. Conclusion

22. CONCLUSION
High profile restaurants do follow hygienic practices but they cost very high.
Everyone is not so rich to afford eating at such big hotels and restaurants.
Keeping this in mind many street vendors have started flourishing.
Street foods are cheaper and they serve the need for the hour.
Lower middle class people and middle class people preferring street foods.

23. Cont…
In this busy world and doubling schedules people don’t find time to cook food at home. They prefer street foods more.
On the other hand rural women are grabbing this concept of street food to earn a living for their family.
But, on the whole when we look back and think of the hygiene, street foods stand way behind.
They may taste good even than the hygienically prepared food but they can even slowly kill a man. Hence, it is safe to stay away from street Foods.

24. Suggestion

25. SUGGESTION
Our government has laid many regulations and passed many acts to govern the safety of foods.
These regulations and standards are not known to many.
Street vendors should be made aware of these standards.
Trainings may be given to the street vendors on the basic hygiene practices and the food safety standards.

26. THANK YOU It is our Tamil Nadu Government open
hygienic & low cost food stall
THANK YOU