Food Sales Activities Associated to Family Survival Strategies During Covid-19 Lockdown in Brazzaville, Congo
Authors:   Unit of Nutritional Science and Metabolism, Laboratory of Sports Biosciences, Higher Institute of Physical Education and Sports, Marien Ngouabi University, Brazzaville, Congo, Georges MAKOSSO-VHEIYE , Georges André MOULONGO Jean ,   Exercise Physiology and Biomechanics Laboratory, Higher Institute of Physical Education and Sports, Marien Ngouabi University, Brazzaville, Congo, Bernard PACKATCHISSAMBOU ,   Unit of Toxicology and Human Nutrition, Higher Institute of Physical Education and Sports, Marien Ngouabi University, Brazzaville, Congo, Lucien LITOTO ,   Laboratory of Sport Sociology, Higher Institute of Physical Education and Sports, Marien Ngouabi University, Brazzaville, Congo, Dorel MOUANDA KONDE ,   Exercise Physiology and Biomechanics Laboratory, Higher Institute of Physical Education and Sports, Marien Ngouabi University, Brazzaville, Congo, Alphonse MASSAMBA ,   Exercise Physiology and Biomechanics Laboratory, Higher Institute of Physical Education and Sports, Marien Ngouabi University, Brazzaville, Congo
Published: May 2024

The COVID-19 pandemic has a negative impact on people's living conditions, particularly in sub-Saharan Africa in vulnerable and low-income families. The aim of this work is to analyze the socio-demographic profile of people who engaged in food sales activities during the COVID-19 lockdown in Brazzaville, as well as their coping and survival strategies. The study, which used a mixed (qualitative and quantitative) approach, included 716 people (241 men and 475 women) aged 18 to 72 years residing in four communes in the southern zone of Brazzaville, Republic of Congo. The main study inclusion criterion was the practice of selling food during COVID-19 lockdown. However, we did not include people whose profession had been selling these products prior to the health crisis. The qualitative data collected during the interviews concerned information on vendors, sales locations, coping strategies used to find the products sold, and sales prices. As for the qualitative data assessed using a food questionnaire, they were summarized in terms of the quality and quantity of food consumed, which made it possible to assess daily energy intake and therefore the level of food security. The results showed that the sellers, with an average age of 42.7, had a relatively low level of education and lived in a medium-sized family (8). Of these, 21.8% were food insecure. Foodstuffs sold were dominated by miscellaneous products (48.2%), street foods (26.7%), ready-made meals (22.3%), cassava flour (17.4%) and fruit and vegetables (7.5%). Salted fish, smoked fish and frozen (imported) meat products were also sold. As far as prepared dishes were concerned, grilled meats of various kinds were the most popular. Sales outlets included state markets, neighborhood markets, storefronts and street markets for auctions. The use of rickshaws and wheelbarrows by a few money-seeking youngsters enabled the products purchased to be transported from the places of purchase to the various markets or sales sites. In short, given the absence of an effective distribution and marketing policy in the food system in times of crisis in the Congo, our results call into question the resilience of vulnerable populations in the face of the country's sociosanitary crises.