Introduction of city : Agra

Agra is the city of the inimitable Taj Mahal. 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 Taj Mahal  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 3 oC 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 proper
space 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 selling the goods. With
No 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.
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 need assessment 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
 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
 Simultaneously Agra Nigam appointed Dass Rasayanic services as Project implementation
agency (PIA) after free & fair selection process. PIA asked by Nagar Nigam to prepare database from the
form received 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)
 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
 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
 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
 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
 As per the requirement of the scheme all the vendors has 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
 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
 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
 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.
 All process is done in full accountability, fairness and transparency while implementing the
scheme.
 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: 80
Estimated 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
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 953
Female 47
Number of food vendor as
per social group SC % General %
classification
Male 338 36% 615 64%
Female 23 49% 24 51%
Number of food vendor as BPL % NON BPL %
per economic classification
Male 10 1% 943 94.3%
Female 0 0% 47 4.7%
Number of food vendor as Physically Any other
per special criteria challenged
Male 8 0
Female 0 0
Food vendors educational illiterate Literate Literate matriculat Graduate
attainment without with e
formal formal
schooling schooling
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 Owner Family Other Rented
their business member Worker
Male 851 102 nil Nil
Female 44 3 nil nil
Number of years in food <1 years 1-2 years 2-5 years 5-10 years >10 years
vending business
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.
Access of street food vendors to basic infrastructure facilities:
Access of potable water Municipal Hand pumps/tube Packaged water/ others
supply well mineral water bottle
No. of Vendor using different 829 171 Nil Nil
source of water
Number of food vendor using 126 10%
ice
Number of food vendor not 236 11%
using water in food
preparation
Access of toilet facilities
At the At home At neighbor’s Open others
nearest home defection
establishmen
t
Number of food vendor using nil 896 nil 104 nil
such facilities
Access of hand washing At the At home At the vending At the At road
facilities nearest site using vending site side
establishmen stored water using running
t water
Number of food vendor using nil nil 780 nil 220
facilities for hand washing
Waste disposal
Is waste disposal segregated NO
disposal
Left over waste disposal /
management
Eaten at Given Stored to be Thrown away Thrown
home away served the next on the street in the
day near the dustbin
vending site
Number of vendor using 200 19 526 180 75
various methods of left over
waste disposal
Method of liquid waste Thrown in the nearest storm water drain
disposal
The nearest At home At vending site At the On the
establishmen using stored vending site street
t water using running
water
Number of vendors reporting nil 877 123 nil nil
washing soiled dishes
 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 GEN
Male 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 1000
No. 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 1000
Gloves, Apron, Caps / Headgear, Uniforms
Potable water supply on the cart
Solar lamp / other eco-friendly lighting / heating /cooling
equipment
Any other (specify)

TIME FRAME FOR IMPLEMENTATION OF THE PROJECT :

Sl. Activities for project Implementation Duration (in months)
No.
Start Date for Project Implementation
1. Preparatory work for baseline survey and selection of 3 months
project implementation agency (PIA)
2. Baseline survey including DPR preparation 3 months
3. Registration , training, Providing Identity cards and 3 months
Health Checks of street food vendors 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 4 months
for quality assurance
7. Closure of Project Related activities 2 months
8. Co- ordination and Reporting ( on a regular basis)
 CEILING COST FOR CAPACITY – BUILDING ACTIVITIES OF STREET FOOD VENDORS
(State number of vendors to be covered under the scheme limited to 1000)
Sl. Capacity – Building activities Detail Cost
No. ( 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 5.10
requirement
4. Health Checks and profiling of vendors 3.00
5. Facilitate certification and accreditation, Testing of food 2.00 11.10
Samples
6. Miscellaneous cost 1.90
Coordinating cost
Facilitating for certification and accreditation
MIS Reporting and Documentation
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 0 376 624 1000
under the scheme
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. Beneficiary’s contribution ( in Rs. Lakhs) 0 0 0
2C. Credit from Banks/ Financial Institutions ( in 84.60 140.40 225.00
Rs. Lakhs)
2D. Any other source of contribution ( in Rs. 0 0 0
Lakhs)
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 10 990 1000
insurance cover under the scheme.
2. Total Cost of Insurance Cover ( in Rs. Lakhs) 10.45
2A. Floating Health Insurance Cover (Street food vendor and 7.70
maximum of 4 other members of the family)
2B. Food – Cart / Kiosk Insurance 0.27
2C. Life Insurance cover for death due to accident / 2.48
Dismemberment / Partial Disability
2D. MFPI contribution restricted to payment towards 10.45
premium for 1st year only
2 E. Beneficiary’s Contribution in future Zero
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. Project cost Detail (Fig. In Percentage
No. in Lac. Rs.) (%)
1. What is the total cost of the Projects? 323.45 100
1A. What is the MFPI contribution? 98.45 30.43%
(Total of Annexure- I, Annexure-II (2A),Annexure-III (2D)
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 NGO’s /
Government for making processed / unprocessed food safer during handling / preparation / storage and
presentation reducing the overall risk of food born diseases.
Preparation of appropriate 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 2 nd year & 3rd year for a proper growth of
surroundings of vendors & city in due course of time.