1
CHAPTER 1: INTRODUCTION
Background
The street food industry plays an important role in cities and towns of many
developing countries both economically and in meeting food demands of city
dwellers (Cress-Williams, 2001). It also contributes substantially to household food
spending and provides an income to many female-headed households. It is estimated
that street foods contribute up to 40% of the daily diet of urban consumers in
developing countries (Consumers International, undated). This global phenomenon
is not uncommon to South Africa with estimates of employment generated by this
sector between 6-20% (Mathee, Schirnding, Byrne, DeBeer, Letlape, Hobbs,
Swanepoel, 1996). Martins & Anelich estimate that in 1999, private households in
South Africa spent R 4 399, 4 million on food bought for consumption away from
home (Martins & Anelich, 2000). Approximately 47% of this (equivalent to R 2
071, 9 million) was spent on meals and snacks in hotels, restaurants or on street
foods (Martins & Anelich, 2000).
Street foods are defined by the Food and Agricultural Organization (FAO) as ready-
to-eat foods and beverages prepared and sold by vendors and hawkers in streets and
other similar public places (FAO, 1997). Foods are therefore prepared in an
informal setting and street food vendors are classified as informal food vendors.
Street food vendors are thus exposed to climate and temperature, unsafe water
supplies, sanitation and pests. The foods are often prepared under unsanitary
