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Food Consumption and Spending in Bangladesh

This research aims to analyze the nutrition and spending habits in Bangladesh to support future nutritional developments. The study covers food consumption patterns, income and spending behaviors, the impact of increased income, and decision-making drivers. Two quantitative surveys were conducted six months apart due to crop calendar overlap in Bangladesh. The study analyzed data collected in 10 districts to ensure regional representation. Additionally, a Poverty Probability Index was utilized for socio-economic status assessment. Key findings include frequency of consumption by food groups, dietary recall data, dairy consumption habits, and food expenditure insights. For detailed information, refer to the provided links.

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Food Consumption and Spending in Bangladesh

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  1. Food Consumption and Spending in Bangladesh Quantitative survey TOP-LINE RESULTS December 2017 V2

  2. Contents 1 2 3 4 5 6 7

  3. 1 Research OVERVIEW

  4. Research aim • The primary objective of this research programme is to understand the nutrition and spending habits of populations in key emerging markets in order to aid future developments in nutrition • This includes: • Food consumption • Income & Spending behavior • Likely impact of increased income • Attitudinal structures and drivers of decision-making • 2 waves of robust quantitative research are conducted. In other markets, these have been conducted in lean and harvest seasons, however due to the overlap of crop calendars in Bangladesh, seasons are hard to delineate clearly. Therefore, the two surveys will run 6 months apart to capture maximum variation. • Time and Duration of Study: • Data collection for Season 1 - September – October 2017 • Data Collection method: interviewer-administered structured questionnaire, pre-programmed on mobile devices.

  5. Regionalsample structure and design • Study Location: • This study was carried out in 10 selected districts • Quotas were set to ensure a representative sample by region on the household level Kurigram Netrakona Bogra Narsingdi Hobigonj Dhaka Comilla Jessore Rangamati Barguna Base: All households,: urban (n=301), rural (n=983) A2, A3

  6. Poverty Probability Index • In previous waves of this survey we have used various measures of socio-economic status, including the DHS categorisation and market-specific algorithms. • Given the inadequacy of these approaches in accurately measuring a household’s status, chiefly because they are not updated frequently enough to reflect changing markers of economic development, during Wave 1 in Bangladesh we decided to use the Poverty Probability Index (PPI- formerly known as the Progress out of Poverty Index) • The PPI is a poverty measurement tool consisting of 10 questions which accurately predicts how likely a household is to be living above or below a certain poverty threshold. Supported by the Bill and Melinda Gates Foundation, it was originally used in microfinance research, but is now employed more widely through the development sector • Through this report, we have used the Bangladesh-specific algorithm to create three grouping, aligned to the $1.25 PPP poverty line: • All documents relating to the PPI and the associated calculations can be accessed here: https://www.povertyindex.org/country/bangladesh *http://www.worldbank.org/en/news/feature/2017/10/24/bangladesh-continues-to-reduce-poverty-but-at-slower-pace

  7. 2 Key Findings Country-level data

  8. Frequency of Consumption by Food Groups • (for the last 30 days; individual, all-ages, prompted recall) Mean number of times per week 4-7 times a week 2-3 times/once a week Less than once a week consumption • 3.8 3.5 3.6 • 3.4 • 2.9 2.5 • 2.7 • 2.6 • 2.5 2.5 1.8 • 1.6 • 0.9 • 1.2 • 1.1 • 1.0 0.7 1.0 0.6 Processed foods Processed foods Processed foods Processed foods • Base: Individuals selected for answering food diary section (n=2,374) D6 • Ranked on descending order of 4-7 times a week consumption

  9. Dietary Recall by Food Groups • (in the last 24 hours; spontaneous recall; individual, 2 years +) Consumed in last 24 hrs(Season 1) Based on MDD-W diet diversity categories • Top 3 mentions in “no category”: • Water (40%) • Tea (31%) • Biscuits (23%) Base: Individuals selected for answering food diary section (n= 2,329) D3 Ranked on total-level, spontaneous recall (highest to lowest)

  10. Dietary Recall by Food Groups • (in the last 24 hours; prompted recall; individual, 2 years +) Consumed in last 24 hrs(Season 1) Based on MDD-W diet diversity categories Base: Individuals selected for answering food diary section (n= 2,329) D3.10 Ranked on total-level, spontaneous recall (highest to lowest)

  11. Dietary Recall by Food Groups • (in the last 24 hours; spontaneous + prompted recall; individual, 2 years +) Consumed in last 24 hrs(Season 1) Based on MDD-W diet diversity categories Base: Individuals selected for answering food diary section (n= 2,329) D3 Ranked on total-level, spontaneous recall (highest to lowest) for Season1

  12. Dairy consumption • (in the last 24 hours; spontaneous recall; individual, 2 years +) 13% added milk or yoghurt to another meal and 55% added fat, butter, oil or ghee 5% of respondents consumed dairy on its own during the last 24 hours When preparing tea: 21% used cow milk, 5% used condensed milk and 25% used powered milk When milk was used, it made up these proportions of the tea Base: Individuals selected for answering food diary section (n= 2,329) D3

  13. Spontaneous Prompted + spontaneous • Dietary Diversity by Food Categories • (All respondents 2 years +) DAILY DIET 6.8 5.7 Season 1 Based on MDD-W diet diversity categories Base: Respondents over 2 years old (n=2,329) D3, D3.1, D3.8, D3.9

  14. Food expenditure and top 5 purchase categories % of total household expenditure spent on food and drinks 43% Top 5 food categories purchased • (proportion of food expenditure allocated to each category) #1 #2 #3 #4 #5 • Base: Key decision maker (n=1033) I6b

  15. Food purchase habits: Source of purchase • Products that are mainly purchased ‘branded’… Made by a company and comes in a packet Made by local people in the community • Products that are mainly purchased ‘unbranded’/ locally… • Base: Key decision maker (n= 1284) • K1 • Please refer to following slide for breakdown by urban/rural and SEC sub-groups • Showcard used for this question is in the appendix

  16. Food purchase habits: Source of purchase Significantly higher proportion of rural households buy the following items from a company or ‘branded’ % of households which buy branded versions of each product There are significant differences in branded good purchase between the highest and lowest SEC groups % of households which buy branded versions of each product • Base: Urban= 301, Rural = 983; Low SEC=227; = 859; High SEC= 198 K1

  17. Brand purchase behaviour: Summary % of households purchasing each brand in the last last 30 days… Rural households Urban households Milk Salt Cooking oil Rice Flour Significant difference at 95% CI between sub-groups • Base: Planners and decision makers (n=1284) • K2C-K6C

  18. Awareness & consumption of fortified foods 61% know that they eat food with added benefits Reasons for eating fortified food • Base: Planners and decision makers (n=1284) • Planners and decision makers who know they eat food with added benefits (n=783) • K7, K8

  19. Awareness & consumption of fortified foods • Base: Planners and decision makers (n=1284) • K9 • Please refer to following slide for breakdown by urban/rural and SEC sub-groups

  20. 3 Focus on Women and Children

  21. Frequency of Consumption by Food Groups by Age (for the last 30 days, individual, children vs adults, consumed at least twice weekly) Foods children eat more of compared to adults Processed foods Foods children eat significantly less of compared to adults Base: children 0-14 y.o. (n=619), all adults 15 y.o.+ (n=1755) D6

  22. Spontaneous Prompted + spontaneous • Dietary Diversity by Food Categories • (Respondents aged 6-23 months and 2-14 years) DAILY DIET Harvest season Children 2-14 years 3.5 5.8 4.2 6.9 Children 6-23 months Based on MDD-W diet diversity categories Note: Children 2-14 based on 10 categories, children 6-23 months based on 7 categories Significance testing therefore not carried out due to lack of comparability Base: age 2-14 (n=574), age 6-23 months (n=45_ D3, D3.1, D3.8, D3.9

  23. Frequency of Consumption by Food Groups • (for the last 30 days; individual, male vs female, consumed at least twice weekly, prompted recall) Significant difference at 95% CI between sub-groups Processed foods Processed foods Processed foods Base: Individuals selected for answering food diary section Season 1: Male n= 1242, Female n= 1132 • Ranked on descending order of 4-7 times a week / daily consumption (Total level)

  24. Spontaneous Prompted + spontaneous • Dietary Diversity by Food Categories • (All respondents2 years +, male vs female) DAILY DIET Season 1 Significant difference at 95% CI between sub-groups 5.6 5.8 6.7 6.9 Based on MDD-W diet diversity categories Base: Individuals selected for answering food diary section Season 1: Male n= 1242, Female n= 1132

  25. Dietary habits during pregnancy 56% of women made changes to their diet when they were pregnant 32% 60% Food women eat less of Food women eat more of …of women who made diet changes claim to eat less of some types of food …of women who made diet changes claim to eat more of some types of food Base: Women who are pregnant or have been pregnant ( n=651) F14 Women who made diet changes during their pregnancy (n=368) F15 Women who ate more of specific foods during their pregnancy (, n=219) F16 Women who ate less of specific food during their pregnancy ( n=119) F17

  26. 4 Focus on Geographical Differences

  27. Frequency of Consumption by Food Groups • (for the last 30 days; individual, urban vs rural, consumed at least twice weekly, prompted recall) Significant difference at 95% CI between sub-groups Processed foods Processed foods Processed foods Base: Individuals selected for answering food diary section Season 1: Urbann= 491, Rural n= 1883

  28. Spontaneous Prompted + spontaneous • Dietary Diversity by Food Categories • (All respondents2 years +, urban vs rural, by macro-region) Season 1 DAILY DIET 5.4 5.8 6.6 6.9 Urban Rural Northern 8.2 Significant difference at 95% CI between sub-groups Dhaka/Central 6.2 Chittagong/Eastern 7.0 Coastal and South 6.5 Lowlands 6.3 Based on MDD-W diet diversity categories Prompted + spontaneous score by macro-region Base: Individuals selected for answering food diary section Season 1: urbann= 481, Rural n= 1848 Coastal and South n=562, Dhaka/ Central n=353, Chittagong/Eastern n=451, Lowlands n=540, Northern n=423

  29. 5 Focus on Attitudes and perceptions

  30. Food associations- Most frequently eaten foods

  31. Food associations- Foods eaten fairly regularly

  32. 6 Summary & Implications

  33. Implications for improvement of nutrition • The survey offers several indications of how food fortification should be optimally approached in Bangladesh. • The highest priority for fortification is salt, which is bought in branded form by the majority of respondents. However flour is likely to be a better opportunity, given the volume of consumption relative to salt. • Other groups which are commonly purchased in branded form are cooking oil and flour, which could also be high priority products for fortification. • Milk powder could be a potential (lower priority) avenue for fortification, as a quarter of those who make tea with milk use this substitute rather than fresh milk. • There is the possibility of greater reach for fortified food than was hypothesised. Purchase of pre-packaged good extends into lower SEC groups and rural areas, rather than just being the domain of the urban rich. • These insights can be backed up by extensive data on brand preferences and purchase channels in specific provinces. These will be available on our data portal after the second round of research is completed in Q1 of 2018.

  34. THANK YOU

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