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Comprehensive Food Security and Vulnerability Analysis 2009

Mozambique, 2009
Vulnerability Assessment Group (VAG), United Nations World Food Programme
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Download the questionnaires, technical documents and reports that describe the survey process and the key results for this study.
Questionnaires
Análise de Vulnerabilidade Corrente 2009, Questionário ao Agregado
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authors World Food Programme
Country Mozambique
language Portuguese
Download http://catalog.ihsn.org//catalog/4735/download/59686
Reports
Comprehensive Food Security and Vulnerability Analysis
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authors World Food Programme
Date 2010-09-01
Country Mozambique
language English
Table of contents 1. INTRODUCTION................................................................................................................................................ 19
1.1. COUNTRY CONTEXT .. .. .. . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. 19
1.2. POLITICAL AND ECONOMIC BACKGROUND................................................................... 20
1.3. POLICIES AND TRENDS . .. . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. 20
1.3.1 National Policies ...............................................................................................................................................................................20
1.3.2. Institutional Coordination ...........................................................................................................................................................22
1.4. SCOPE OF THE REPORT .. . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. 22
1.4.1 Background ..........................................................................................................................................................................................22
1.4.2. Approach................................................................................................................................................................................................22
1.4.3. Analytical Framework ....................................................................................................................................................................23
1.4.4. Key concepts .......................................................................................................................................................................................23

2. SURVEY METHODOLOGY ............................................................................................................................... 25
2.1. SAMPLING .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. . . .. .. .. .. .. .. .. .. 25
2.2. INSTRUMENTS . .. .. .. .. .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. .. . . .. .. .. .. .. .. 25

3. HUMAN AND SOCIAL CAPITAL .................................................................................................................... 26
3.1. DEMOGRAPHICS .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. .. .. .. .. .. . ... 26
3.1.1. Household populat ion by age and sex ...............................................................................................................................26
3.1.2. Household composition ................................................................................................................................................................26
3.1.3. Household Headship ......................................................................................................................................................................27
3.2. EDUCATION. .. .. .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. .. .. .. .. . . .. .. .. 28
3.3. HEALTH .. .. .. .. .. .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. .. . . .. .. .. .. .. 31
3.3.1 Chronic illness and Disability ...................................................................................................................................................31
3.3.2. Orphans ..................................................................................................................................................................................................32
3.3.3. Death of household member ....................................................................................................................................................33
3.4. SUMMARY . .. .. .. .. .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. .. .. .. . . .. .. .. .. 34

4. PHYSICAL CAPITAL.......................................................................................................................................... 36
4.1. HOUSING STRUCTURE AND FACILITIES . .. .. .. .. .. . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. 36
4.2. ASSET OWNERSHIP AND ASSET WEALTH CATEGORIES . .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. 38
4.3. SUMMARY . .. .. .. .. .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. .. .. .. . . .. .. .. .. 40

5. ECONOMIC CAPITAL AND LIVELIHOOD STRATEGIES .......................................................................... 41
5.1. LIVELIHOOD ACTIVITIES AND GROUPS .. .. .. .. .. . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. .. .. .. .. .. .. 41
5.2. REMITTANCES .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. 44

6. NATURAL CAPITAL.......................................................................................................................................... 47
6.1. ACCESS TO LAND AND AGRICULTURAL PRODUCTION.. .. .. .. .. .. .. .. ................................. 47
6.1.1. Acces s to land ....................................................................................................................................................................................47
6.1.2. Size o f area cultivated .................................................................................................................................................................48
6.1.3. Harves t: duration of food reserves and main cons traint s.....................................................................................49
6.1.4. Cultivation trends: changes and reasons ..........................................................................................................................50
6.2. SEEDS .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. 51
6.3. POST HARVEST .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. .. .. .. .. .. . . .. .. 53
6.4. PROCESS: MAIZE MILLING.. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. 54
6.5. LIVESTOCK . .. .. .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. .. .. . . .. .. .. .. 54
6.6. SUMMARY . .. .. .. .. .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. .. .. .. . . .. .. .. .. 56

7. FOOD CONSUMPTION..................................................................................................................................... 57
7.1. DIET DIVERSITY AND FOOD SOURCES . .. .. .. .. .. . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. 57
7.1.1. Compos ition of diet ........................................................................................................................................................................57
7.1.2. Food Sources .......................................................................................................................................................................................58
7.2. HOUSEHOLD FOOD CONSUMPTION SCORE.. . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. .. .. .. .. .. .. 61
7.2.1. Food Consumption Score Methodology ..............................................................................................................................61
7.2.2. Food Consumption Groups (August 2009) ......................................................................................................................61
7.2.3. Comparison with o ther s tudies ...............................................................................................................................................64
7.3. MAJOR FACTORS ASSOCIATED WITH FOOD CONSUMPTION. .. .. .. .. ..................................... . .. .. .. .. .. .. .. . . .. .. .. .. .. .. .. 66
7.3.1. Human and Social Capital .........................................................................................................................................................66
7.3.2. Food Consumption and Livelihoods ......................................................................................................................................67
7.3.3. Physical, Natural and Economic Capital ...........................................................................................................................67
7.4. CHANGE IN CONSUMPTION AND PURCHASE . .. . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. 68
7.4.1. Change in consumption ................................................................................................................................................................68
7.4.2. Changes in quantities purchased ...........................................................................................................................................69

8. RISKS AND VULNERABILITY CONTEXT ..................................................................................................... 70
8.1. HAZARDS . .. .. .. .. .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. .. .. .. . . .. .. .. .. 70
8.1.1. Floods .......................................................................................................................................................................................................70
8.1.2. Droughts ................................................................................................................................................................................................71
8.1.3. Cyclones .................................................................................................................................................................................................72
8.1.4. Earthquakes .........................................................................................................................................................................................72
8.2. SHOCKS AND RESPONSES .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. 73
8.2.1. Number o f shocks ............................................................................................................................................................................73
8.2.2. Main shocks .........................................................................................................................................................................................74
8.3. COPING STRATEGIES. .. .. .. . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. 75
8.3.1. Comparison with o ther s tudies ...............................................................................................................................................77
8.3.2. Food rat ioning ....................................................................................................................................................................................78
8.4. ASSISTANCE . .. .. .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. 80

9. FOOD SECURITY AND VULNERABILITY ANALYSIS.............................................................................................................. 83
9.1 – FOOD SECURITY GROUPS .. .. .. . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. 83
9.2 – FOOD SECURITY BY PROVINCE .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. 84
9.3 - FOOD SECURITY BY INCOME ACTIVITIES .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. 85

10. HEALTH AND NUTRITION........................................................................................................................ 86
10.1 MORTALITY .. .. .. .. .. .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. 86
10.2. MORBIDITY .. .. .. .. .. .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. . . .. .. .. .. .. .. .. 86
10.3. NUTRITION OF YOUNG CHILDREN . .. .. .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. 87
10.4 MICRONUTRIENT INDICATORS . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. 88
10.5. HIV AND AIDS . .. .. .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. . . .. .. .. .. .. .. 89

11. MARKET ANALYSIS ..................................................................................................................................... 91
11.1. PRICE ANALYSIS .. .. .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. 91
11.3 SEASONALITY . .. .. .. .. .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. . .. .. .. .. .. .. .. .. .. . . .. .. .. .. .. .. 95
11.4 MARKET SYSTEMS, PRICES AND FLOWS, REGIONAL .............................................................. 98

12. F0OD SECURITY AND VULNERABILITY PROFILES.............................................................................................................. 102

13. CONCLUSIONS........................................................................................................................................................ 106

14. RECOMMENDATIONS............................................................................................................................................... 112
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