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Introduction: Context

Post Distribution Monitoring Food Distribution through paper voucher modality ICCO Cooperation and GUK. Introduction: Context. A food security project that meets Rohingya basic needs whilst also building resilience in the host community.

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Introduction: Context

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  1. Post Distribution MonitoringFood Distribution through paper voucher modalityICCO Cooperation and GUK

  2. Introduction: Context • A food security project that meets Rohingya basic needs whilst also building resilience in the host community. • More than 50% of the Host Community are food insecure, and the Rohingya influx exacerbated this by inflating food prices and competition in employment . • 80% of Rohingya rely on food distribution. • Intervention design based on WFP priority to diversify diets and reduce refugee dependency 

  3. Project specifics • May 2018- February 2019 • Distributes food through a voucher mechanism to 3,077 households in camp 16 (reach to cover whole camp) • 900 households receive micro gardening kits to promote self reliance • 1150 host community households receive IGA support. Those in the camp receive food distribution

  4. Purpose of this Survey • A quantitative survey of a sample of households to determine the effectiveness of food voucher distribution method. • Results used to measure the program effectiveness, and flag areas for improvement. • We conduct post-distribution surveys after every distribution and feed results into a learning loop..

  5. Sample size & Selection of HHs • A Total of 307 samples were drawn randomly from 5 blocks of camp 16, • The target was to draw 10% of the household from each block of camp 16. • The Survey teams interviewed and collected data only from those HHs who were willing to give information required for the survey.

  6. Data Collection Method • The survey used android phones for collecting data from the field. • The team used AKVO flow application, which is a globally used software for ICCO cooperation. • Both Bengali and English version of the questionnaire was installed in tabs for the convenience of interviewee and interviewer. • The geo location of the beneficiary was captured for data validation and quality control.

  7. Geo locations of surveyed beneficiary Photo title andif required, additional te

  8. Training of the Enumerator The daylong briefing session was organized to orient the enumerator group. The training was designed to develop competencies necessary for successful completion of the study. The training consisted of sessions and discussion on the following topics: The purpose of the study Sample size How to conduct interview with the respondents How to maintain neutrality and avoid business in asking questions Completing the questionnaire with thorough explanation to all questions Different terms and jargons used in this questionnaire Team administration e.g. how interviewers would be supervised, how the performance of the interviewers/team leader would be assessed AKVO flow operation with smartphone Ensuring data quality

  9. Field Test and Finalization of the Questionnaire A field test was conducted after the training session. The objective of the pretest was to determine whether there were any difficulties in administering the questionnaire through a smartphone and in understanding and answering the questions. The survey teams conducted the pretesting by taking interviews of some members. The field findings and operational difficulties during the pretesting were shared with all team members. It was concluded that some questions had to be rephrased to improve participant understanding

  10. Duration of Data Collection • It took four days to collect all the data since the enumerators needed to go door to door to take face to face interview • In some cases, the enumerators conducted the surveys in the roads/markets due to the presence of the respondent at that particular time.

  11. Summary of findings

  12. General Information • General findings • 63% of the respondents were male and 37% were female. • Majority of the respondents were located in Block A due to the presence of higher number of beneficiaries. • Almost 70% of the respondents are HH head who received the voucher.

  13. Voucher & Usage • 88% of the HH received a voucher worth BDT 830, and 12% received BDT 1170. • The voucher was distributed based on the size of the HH. • The vouchers were distributed among the beneficiaries in the month of September 2018 • 99% of them have availed the items through the voucher, only 2 person have reported about the incident of losing their voucher.

  14. Usage pattern • 98% of the beneficiary use the total voucher amount in a single visit from the listed vendors. • Only 2% kept some vouchers aside for a second used. The main reason for this is the product they wanted was not available • On average, it took 16 days for the household to finish all the products

  15. Collection Point This project has 10 designated vendors in camp-16. Beneficiaries are only able to collect goods from their allocated vendors. The project has arranged training on product quality control and distribution methods to vendors. We surveyed households using all the shops Taher store is located adjacent to Block A and in our survey sample, it covered the highest proportion of the sample.

  16. Distance of the shops and average time spent • The average distance of the collection points/ vendors from beneficiaries HH is approximately 465 meters. • Majority of the beneficiary spend 1-40 minutes to collect the product from the shops including travel time • Almost 28% spend more than 40 minutes to collect products.

  17. Sufficiency • 69% of the beneficiaries said the vouchers given through the voucher were sufficient to meet their family needs. • 31% beneficiary felt that the given amount was not sufficient • All of the listed items were picked by the beneficiary but the majority of the shortage was found in the product like eggs, potato, sugar, and onion.

  18. No of days for consumption Majority of the HHs have stated about consuming the products within 15-23 days and 8-14 days, A very small proportion have indicated to finish the product between 0-7 days and 24-31 days. The most availed products among the HHs are eggs, onion, salt, potato, sugar and milk, these are the same products also indicated as not sufficient by the beneficiaries.

  19. Transportation Cost & Number of Visits Almost 75% of the beneficiaries avail all the listed goods in a single visit A very small portion of them require more than 2 visits. It was also found that only 16% of them need to pay an average of 15 taka to transport the products.

  20. Product Quality & Vendor service The majority of the beneficiaries are satisfied with the quality of the products, Those who rated the products as average had complaints regarding all the perishable items. Products such as onions, chili, brinjals, potatoes, and dry fish were found rotten.

  21. Vendor behaviour 99% of the beneficiaries are satisfied with the behavior & service of the vendors and said they felt safe while collecting the products. Only 1 or 2 incidents were reported by the beneficiaries about the shop being closed and was not able to check the balance for the due products. Almost 97% of the beneficiaries were able to check their balance upon request who collected their products in more than one visit.

  22. Project service and Beneficiary satisfaction Community mobilizers and majhi played a vital role in disseminating information about the beneficiary selection and project activities. Not a single individual reported paying any amount of money to become a project beneficiary. 99% of the beneficiaries received accurate information on product collection process and lists of product from the voucher collection points.

  23. Time allocation for collecting the voucher 100% of the beneficiary has reported that the project provided sufficient time in hand to collect the vouchers. However, in our findings, a large proportion of our beneficiaries has reported about getting information just 1-3 hours before distributing the vouchers.

  24. Service availability and product satisfaction It was found that 100% of the beneficiaries are satisfied with the project offerings & the services offered by the project. However, the project staff needs to keep a provision of drinking water at the voucher distribution point.

  25. Recommendations on findings The project should monitor the quality of perishable items such as potato, onion, ginger, and chili. Project staff should visit the shops randomly to verify the product quality. We should provide nutritional training to encourage households to make nutritional purchase choices We should ensure everyone knows they can visit shops on multiple occassions The beneficiaries should be informed at least one day before the voucher distribution. The project should arrange drinking water at the voucher distribution points. We should increase the voucher value to cover households for the full month 28% take more than 40 minutes to collect items located half a km away. This should be reduced

  26. Partner to enterprising people Ivory Hackett-EvansEmergency Response ManagerICCO Cooperationi.evans@icco.nl+8801777761212

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