Design Intervention for Livelihood

and Hygiene for Street Vending

of Panipuri

Pratul Chandra Kalita, Supradip Das and Amarendra Kumar Das

Abstract Collaborative approach between design and management education for

design thinking to evolve socially responsible design is the prime focus of this
study. A case study of design intervention in street vending of Panipuri for
improvement of livelihood and hygiene has been considered. A team was devel-
oped comprising of students of management and design. Marketing research was
conducted with the help of students of management. The major scopes of design
interventions identified are (i) cart design to reduce load, increase mobility, ensure
hygiene and attractive display; (ii) design to serve Panipuri to ensure hygiene,
environment friendly disposal and customer delight. The marketing research find-
ings were shared with the students of design using an online design ideation tool for
idea generation [1]. Marketing-Research-Finding Sensitive Visualisation method
was used for idea generation [2, 3]. The ideas were analyzed, screened and syn-
thesized. Prototypes were developed for the new Panipuri cart and Panipuri serving.

Keywords Collaborative design Design thinking Design management Design



for livelihood Street food vending

1 Introduction

Street food significantly represents the rich tapestry of India’s multicultural fabric.
The popularity of street food is mainly because of the unique taste, display and
experience associated with it. A large section of urban poor depends on street food
for their livelihood. Various complex issues are linked with the street food vending

P.C. Kalita (&)
S. Das
A.K. Das

Indian Institute of Technology, Guwahati, India
e-mail: pratulkalita@iitg.ernet.in
S. Das
e-mail: supradip.das@iitg.ernet.in
A.K. Das
e-mail: dasak@iitg.ernet.in

© Springer Nature Singapore Pte Ltd. 2017 91

A. Chakrabarti and D. Chakrabarti (eds.), Research into Design for Communities,
Volume 2, Smart Innovation, Systems and Technologies 66,
DOI 10.1007/978-981-10-3521-0_8
92 P.C. Kalita et al.

system viz. legal, administrative, hygiene, space, vulnerability of the vendors,

livelihood, Indian food habit, daily life of the urban poor, Indian traditional food,
culture, values, competition from other food providers etc. Therefore, a strategic
design management approach was needed, for design intervention, to improve the
livelihood of urban poor. Panipuri or Poochka or Golgoppa is a very popular street
food in India. Health and hygiene issues are the major issues of concern in this
context. The design challenge is to improve the livelihood of the Panipuri vendors,
ensuring health and hygiene of the system. It has been observed that, due to
unhygienic system of operation of the Panipuri vendors, many people suffered from
water and food borne diseases like, typhoid, jaundice, diarrhea etc. Only enforce-
ment of government rules cannot solve this problem. Design intervention with the
help of strategic design thinking has a lot of potential to find a solution to this
problem. Considering the complexities of design intervention in Panipuri vending, a
collaborative approach of design thinking has been adopted for the study.
Collaboration was done between students of management for marketing research
and students of design for design solution. The exercise resulted in two major
design interventions viz. (i) a new cart design for Panipuri vending (ii) edible
serving bowl design for Panipuri. The designs evolved through this process have
more potential to meet the design objectives.

2 Issues of Street Food Vending in India

Two sections of the society join the street food sector; one from the informal sector
who has less educational qualifications and the other is from the formal sector that
because of the downsizing of the economy and the merger of the economy has
opted to choose for this sector [4]. Street food vendor’s lack knowledge in safe food
handling, environment, sanitation and hygiene, mode of food display, food service
and hand washing, sources of raw materials, and use of potable water etc. Vending
structures are also improper. Vending carts are not scientifically designed. Research
revealed that adequate facilities for food washing, utensil cleaning were also not
available [5]. Food safety intervention is one of the major issues to be considered in
formulation of design strategy for street food vending. Food safety education is also
a very crucial issue. It has also been observed that the young boys and girls were
more conscious about the hygiene factor [6]. Consumer knowledge and attitude also
influences the behaviour towards safety. Research revealed that lack of training
about food safety and hygiene among vendors resulted in food contamination [7].
Usage of unhygienic water, preservation without refrigeration and environment
with flies also act as a source of food contamination. Research also revealed that
semi-processed food and unprocessed food showed contamination with E-coli
virus, whereas processed food showed a relatively less contamination with E-coli
virus [8]. Research suggested that street food vendors should practice safe hygiene
as an integral part of their business; but due to their low income level they often
compromise with the quality of food and hygiene. An Indian initiative of Food
Design Intervention for Livelihood and Hygiene … 93

Safety and Standards Authority and the National Association of Street Vendors has
been playing a vital role in this context [9]. Research has also suggested that by
installing the water supply kiosk for vendors, and up-gradation of pavements
suitable for street food vending, can significantly improve the hygiene condition.
There is a need to study the entire issue from a sustainability point of view [10].
Research has demonstrated that, a simple inexpensive system for hand washing and
beverage storage can reduce bacterial contamination of street-vended beverages.
Reduced contamination, in turn, likely reduces the probability of transmission of
cholera and other bacterial illnesses [11]. Along with hygiene, branding of street
food is also very crucial and design intervention in branding of street food is the
need of the hour [12].
In the city of Guwahati, Assam, India there is a growing market of street food
vending. The city has a lot of potential for tourism and therefore street food vending
may play a very crucial role. It has been recorded that there are 7182 street vendors
in Guwahati city and with the enactment of the law day by day population has been
increasing at a rapid rate. It has been observed that the vendor fails to provide
hygienic food. Customers from middle and higher income groups are also fond of
street foods of Guwahati, but they are skeptical about the hygiene factor. The major
street foods in the city are Panipuri, Sugarcane juice, Momo, Rolls, Chana-chur,
Luchi-ghugni, Goja, Jilapi, Singara, Chat, Bhokapitha, Tea etc. Among all the
aforesaid street foods, Panipuri is one of the most popular street food. In this study,
a case of Panipuri vending has been considered.

3 Methodology

A team was developed compromising of three students of management and two

students of design. Marketing research was conducted with the help of the students
of management discipline. The prime focus of the marketing research was on study
of user behavior and various issues of Panipuri vending. The study was conducted
using visual ethnographic narratives, observations and interviews. The study sug-
gested two major scopes of design interventions. The first one was the cart design to
reduce load, increase mobility, ensure hygiene and attractive display. The second
one was to develop innovative design to serve Panipuri to ensure hygiene, envi-
ronment friendly disposal and customer delight. The findings of the study were
shared with the design students with an online design ideation tool [1]. In the online
design ideation tool, Marketing-Research Finding Sensitive Visualisation
(MRFSV) method has been used [2, 3]. Further user research was conducted by the
design students to get a better insight into the problem. Several ideas were gen-
erated for Panipuri cart design and Panipuri serving design. Ideas were developed to
address the specific design problems identified in the MRFSV tool. Ideation
94 P.C. Kalita et al.

sketches were discussed, analysed and synthesized. Wireframe models were

developed for Panipuri cart design. The wireframe models were simulated and
tested with the help of a mannequin. With the help of this exercise, final concept of
the Panipuri cart was evolved. Product detailing was done in 3D Modeling. 1:1
scale prototype was developed for the simulation and validation. For Panipuri
serving design, the prime focus was on development of edible design for Panipuri
serving. Various materials and forms of edible packaging and serving were
explored. Prototypes were developed and tested for usability and feasibility. After
the finalisation of the design, prototype was developed. Usability testing was done
with focus group discussion.

3.1 Marketing-Research-Finding Sensitive Visualisation

(MRFSV) Online

The online design ideation tool aims to integrate professionals and students of
management with professionals and students of industrial design [1]. With the help
of the online application, the author has generated on-line MRFSV questionnaire on
the basis of the field studies conducted by the students of management. The online
MRFSV questionnaire was sent the design students for their responses. The soft-
ware tool has automatically analysed data using the logic of MRFSV method [2, 3].
The design brief was created on-line on the basis of the analyses of MRFSV
questionnaire. The comprehensive design brief was sent to the design students
for design ideation. On the basis of the design brief, design students generated
several design concepts focusing on the issues and elements responsible for
achieving the design objective. Design students uploaded their design ideas in the
form of text and images in the web based application. The design ideas were further
improved on the basis of the discussions and feedbacks.

3.1.1 Genesis of Marketing-Research-Finding Sensitive Visualisation

(MRFSV)

The idea of MRFSV was originated from the abstract thinking of Context Sensitive
Visualisation (CSV) method [13]. In the MRFSV method, the designers are
required to, understand user requirements and its association with the design
problem [2, 3]. Designers are required to define user requirements and specific
design problems in a structured way. In the context of the specific user require-
ments, designers are required to visualize design solutions for the specific design
problems related to user requirements. Then designers develop the final model after
synthesizing all the visualizations of design solutions.
Design Intervention for Livelihood and Hygiene … 95

4 Results and Discussions

The marketing research study revealed that there were four types of Panipuri
vending carts available in Guwahati viz. (i) stand cart (ii) two wheeler wooden cart
(iii) four wheeler wooden cart and (iv) four wheeler metal cart. It has been observed
that the most preferred vending cart design used by the Panipuri street vendors was
the ‘stand cart’. The street vendors faced several problems in the present Panipuri
vending cart. The major design consideration was to make it convenient for the
vendors to carry it. The other major requirements were to ensure the attractive
display of the Panipuri. In this aspect they opined that their prevailing display
method was very effective to draw customer attention. The study identified fol-
lowing problems of existing Panipuri serving. The problems were (i) improper
disposal system (ii) pollution and environment hazards (iii) non attractive serving
bowl (iv) mismatch with the food type and experience (v) limited scope of
improvement or modification in the existing design, material (vi) vendors were not
accepting any other material except paper due to cost (vii) health and hygiene issues
in serving and packaging made of newspaper and plastic.

4.1 Design for Panipuri Serving

On the basis of the marketing research findings, initial ideations and discussions the
following design objectives were set; viz. to select non-hazardous, environment-
friendly and economic material for Panipuri serving and to design an innovative,
implementable and adaptable design for serving. All the available alternatives of
materials for Panipuri serving were observed and discussed. Following is the
summery comparisons of materials (Table 1).

4.1.1 Prototyping of Panipuri Serving

Initially paper models were made for conceptualisation. The paper models were
further modified. The paper models were then replaced by edible serving bowl. The
edible bowl concept was also developed in three stages. Modifications for
improvement were done at each stage. Following is the description of the final
concept and related process.
The dough was prepared using common Indian household ingredients. The
ingredients for two Panipuri serving bowl are:60 gm Atta flour, 20 gm semolina,
one pinch asafetida, one pinch carom (ajwain), salt to taste and 13 gm oil, water as
required to make hard dough. The dough was rolled and then given a bowl shape.
Altogether two trails were made with baking and deep frying (Figs. 1, 2, 3 and 4).
Table 1 Comparison of materials for Panipuri serving
96

Material Good for Generate Biodegradable? Recycle? Cost Have to

health waste? make/buy
Paper with Yes Yes Partly Yes No Compare to Magazine Buy
Aluminum foil paper high

Polystyrene foam No Yes No No Compare to Magazine Buy

(Thermocol) paper high

Leaf Yes Yes Yes No Compare to Magazine Buy

paper high

PVC No Yes No No Compare to Magazine Buy

paper high

Clay Yes Yes No No Compare to Magazine Buy

paper high

Magazine paper No Yes Yes No The cheapest Make

Wafer Yes No NA NA Compare to Magazine Buy

paper high
P.C. Kalita et al.
Design Intervention for Livelihood and Hygiene … 97

Fig. 1 Ingredients for the edible bowl

Fig. 2 Preparation of the dough

Comparisons were made between serving bowl developed through fried and
baked process with respect to wafer bowl. The criterion for comparison was
whether it retained the shape while in contact with water, overall experience,
production and future scope (Table 2) (Figs. 5 and 6).
98 P.C. Kalita et al.

Fig. 3 Rolled dough

Fig. 4 Bowl shaped dough

The fried serving bowl was found better than the baked and the wafer bowl.
Detail comparison is described in Table 2. The concept evolved also ensures
hygiene. It eliminates germs and contaminations during production, serving and
disposal.
Design Intervention for Livelihood and Hygiene … 99

Table 2 Comparison of serving bowl developed through fried and baked process with respect to
wafer bowl
Package Retain Overall Production Future scope
shape experience
in
contact
to
water?
Yes It retains water Mass production It is crisp in
for longer time, is possible, if nature and in
which is proper die is future other
important in designed. Also street foods like
Fried bowl context to kills germs ‘chaat’ can be
Panipuri. It is during frying served
crispy and easily
breakable. Smell
of the Ajwain
and Asafoetida is
blending with
the whole and
enhancing the
total experience.
Hygiene is
ensured
Yes It retains water Mass production Though it is
for longer time, is possible, if hard, but it can
which is proper die is be used with
important in designed. But many other food
context to for that bigger
Baked bowl Panipuri. But, size oven will be
baking makes required. Also
the package kills germs
harder and during baking
affecting the total
experience.
Hygiene is
ensured
No It does not retain Mass production It is good for
water for longer is possible, but serving ice
time. In contact it takes more cream and
with water it time to make renowned
becomes soft one piece brands are doing
Wafer bowl quickly and it is that. Food
effecting the having less
whole water content
experience. may be server
Hygiene is better
ensured
100 P.C. Kalita et al.

Fig. 5 Fried bowl

Fig. 6 Baked bowl

4.2 Cart Design for Panipuri Vendors

On the basis of the marketing research findings, initial ideations and discussions, the
following design objectives were set; viz. to redesign a cost effective cart for
panipuri to reduce health issues of Panipuri vendors and to eliminate hygiene issues;
ensuring attractive display. Using the collected information, brainstorming session
was conducted. 6 designers and 1 ergonomist were involved in the brainstorming
session. Basic product and system needs were sorted. Required functions of the cart
to solve the existing issue were analyzed and noted. After brainstorming design
constraints were set and these were: (i) Load should be distributed in case of stand
cart to ease the carrying process, (ii) Vendor should lift and put down the cart easily.
Different combinations of load carrying options were explored and discussed.
Wireframe models were developed and simulated with the mannequin. Exploration
resulted into foldable and wearable stand cart, which would minimize the effort of
lifting and putting down on the ground. But, analysis revealed that, the foldable cart
loses its robustness. Therefore, only wearable option was considered for further
ideation, model making and simulation. Initial sketches were generated followed by
development of wireframe models. Models were refined based on the finding of
simulation (Figs. 7 and 8).
Design Intervention for Livelihood and Hygiene … 101

Fig. 7 Wireframe models and simulations

Fig. 8 3D Modeling and simulation

4.2.1 Virtual Model and Mock-up Model of Cart

for Panipuri Vendors

Final concept was selected, developed in 3D CAD and usability component were
analyzed virtually for different postures. After that a 1:1 model with PVC pipes was
developed and tested with focus groups (Figs. 9 and 10).
User testing successfully validated the usability of the design. It has been found
that the design would be able to reduce the carrying effort of the Panipuri vendors.
User testing suggested the use of cane and bamboo for development of the design.
102 P.C. Kalita et al.

Fig. 9 Dimensional drawing of the cart

Fig. 10 1:1 Model made and user testing

Design Intervention for Livelihood and Hygiene … 103

5 Economic Justification

The new concept of serving bowl will create differentiation in the market place.
Therefore, the Panipuri vendors will be able to attract more customers, compare to
other vendors. The field study revealed that, it would create a new position for
Panipuri and they will be able to charge premium price. The new cart design can be
easily manufactured by local craftsman with locally available materials, viz. cane
and bamboo. The new cart design will improve mobility of the vendors and will
create a new experience for the customers. This will result into higher revenue
generation; thereby improve their livelihood to a large extent.

6 Future Scope and Conclusion

The research suggested refinement of the design for Panipuri serving and cart
designs with more field trials. Design of die for making Panipuri serving bowl has
to be developed. The cart has to be made in cane and bamboo. Jigs and fixtures for
ease of manufacturing of the cart have to be developed. The study strongly
establishes the fact that, strategic design intervention in street food vending in India
is one of the thrust area for design research. The research community engaged in
design for development can make a significant impact in improvement of livelihood
of street food vendors in India with innovative design strategies.

References

1. Kalita, P.C., Das, A.K.: Online design management tool for design ideation with
marketing-research-finding sensitive visualisation method. IASDR: Proceedings of Interplay
2015. International Conference of International Association for Societies for Design Research,
pp. 2663–2677. Brisbane, Australia, 2–9 Nov 2015
2. Kalita, P.C., Das, A.K.: Application of MRFSV tool to study effectiveness of marketing
research findings in product design. DS 69: Proceedings of E&PDE 2011, the 13th
International Conference on Engineering and Product Design Education. London, UK, 8–9
Sept 2011
3. Kalita, P.C.: Marketing-Research-Finding Sensitive Visualisation (MRFSV) method for
product design with special reference to domestic dishwashing in Indian context. Ph.D. Thesis
(2012)
4. Bhowmik, S.K.: Street vendors in Asia: a review. Economic and Political Weekly, 28 May–4
June 2005
5. Khairuzzaman, M., Chowdhury, F.M., Zaman, S., Al Mamun, A., Bari, M. L.: Food safety
challenges towards safe, healthy, and nutritious street foods in Bangladesh. Int. J. Food Sci.
(2014)
6. Mishra, S.: Food and nutrition security in developing countries: a case study of city of
varanasi in India, 84th EAAE Seminar Food Safety in a Dynamic World Zeist, The
Netherlands, 8–11 Feb 2004
104 P.C. Kalita et al.

7. Martins, J.M., Anelich, L.E.: Socioeconomic features of street vending, hygiene and
microbiological status of street foods in Gauteng. Technical Cooperation Programme
(TCP) Project on Improving Street Foods in South Africa (2010)
8. Sujaya, J.: A comparative study of microbial quality of street vended foods in chennai city
based on degree of processing. Indian J. Appl. Res. 4(11), 260–262 (2014)
9. Balkaran, R., Kok, R.: Street food vending and hygiene practices and implications for
consumers. J. Econ. Behav. Stud. 6(3), 188–193 (2014)
10. Chakravarty, I., Canet, C.: Street foods in Calcutta. Food Nutr. Agric. 17(18), (1996)
11. Sobel, J., Mahon, B., Mendoza, C., Passaro, D., Cano, F., Baier, K., Racioppi, F., Hutwagner,
L., Mintz, E.: Reduction of fecal contamination of street-vended beverages in Guatemala by a
simple system for water purification and storage, hand washing, and beverage storage. Am.
J. Trop. Med. Hyg. 59, 380–387 (1998)
12. Sinha, R., Mishra, A.K., Singh, H.K.: The branding of sugarcane juice in India. J. Econ. Bus.
Res. 1, 193–202 (2014)
13. Jung, E.-C., Sato, Keiichi: Methodology for context-sensitive system design by mapping
internal contexts into visualization mechanisms. Des. Stud. 31(1), 26–45 (2010)