Programa Apoyo a la Producción Familiar para el Autoconsumo Program for Support to Family...

Programa Apoyo a la Producción Familiar para el Autoconsumo

Program for Support to Family Subsistence Production

Programa Apoyo a la Producción Familiar para el AutoconsumoBACKGROUND TO THE PROGRAMBACKGROUND TO THE PROGRAM

• It was implemented for the first time in the year 2006 in 7 regions of Chile.

• In the year 2007 it was extended to 13 regions of the country.

Northern Zone

Central Zone

Southern Zone

•About 70% of the families attended reside in rural zones.


The majority of the income is assigned to the purchase of food 60%-70%

On producing some food a family can stop spending money on these items.

If the family stops spending money on food, it is able to assign these resources to be spent on other priority items.

THE BUDGET OF FAMILIES IN THE BUDGET OF FAMILIES IN EXTREME POVERTYEXTREME POVERTY

The intervention strategy is based The intervention strategy is based on the principle of substitution of on the principle of substitution of expenditure and freeing up of expenditure and freeing up of available income. available income.

Programa Apoyo a la Producción Familiar para el AutoconsumoOBJECTIVES OF THE PROGRAMOBJECTIVES OF THE PROGRAM

Increase in income

level

Improvement in eating

habits

Family

Production

Consumption of one’s

production (subsistence)

Quantifiable

increase in income

level

Substitution of expenses and

increase in available income

In a traditional scheme which In a traditional scheme which distinguishes and separates the distinguishes and separates the productive dimension from the social productive dimension from the social dimension, the Program aims at dimension, the Program aims at integrating the two. integrating the two.


6. Administration of the family budget

7. Family participation and equitable distribution of tasks

1. FOOD PRODUCTION

5. Healthy food habits

4. Food Preparation and

Consumption

2. Food preservation

3. Food processing

•Cultivation•Rearing•Gathering•Hunting and fishing

•Curing•Sun drying•Preservatives•Marmalades

•Bread making•Milk products•Meat products

•Variety in preparations•Production use •Food hygiene

•Test of the eating habits and educational work

CENTRAL INTERVENTION CENTRAL INTERVENTION AXIS OF THE PROGRAMAXIS OF THE PROGRAM


EXECUTING AGENCIES OF THE EXECUTING AGENCIES OF THE PROGRAMPROGRAM

Private Firms

The respective local governments (municipalities)

Universities and foundations

58% 34% 8%

• The Program is implemented in the regions through the execution of projects.

• A number of families participate in each project (from 5 to 200)

• The program is executed for three distinct types of executing agencies:

The process aims to transfer the major responsibilities and resources to the local governments in order for them to execute the Program.


STAGES OF EXECUTIONSTAGES OF EXECUTION

The components of the Program are explained to the Families and they are invited to participate.

Selection

Diagnosis Action Plan Implementation

Accompaniment

Month 1 Month 2 Month 3 Month 4 Month 5,6 & 7

An evaluation is carried out with the family on their situation as far as eating habits and the family budget.

With the family, it is decided what techniques of food production should be implemented and what food to produce.

Together with the family, the techniques are implemented and the initiative is undertaken.

The family is advised and trained so that they have the tools to allow them to develop their own initiative.

The process aims to transfer the major responsibilities and resources to the local governments in order for them to execute the Program.


Meat

Bread

FOODS WHICH THE FAMILY CAN FOODS WHICH THE FAMILY CAN PRODUCEPRODUCE

The cultivation and consumption The cultivation and consumption of vegetables is the basic axis of of vegetables is the basic axis of support to the families promoted support to the families promoted by the Programby the Program

Eggs

Vegetables

Preservatives & Marmalades


SUPPORT RECEIVED BY THE SUPPORT RECEIVED BY THE FAMILIES FROM THE PROGRAMFAMILIES FROM THE PROGRAM

Group Sessions

Materials and inputs to develop productive activity

+ +

Two forms of work in the fieldSupport to

implement the techniques of food production

Support for the improvement of eating habits and the organization of the family budget

Social Support

Productive Support

One of the greatest challenges of the Program is getting the field team to work with an integrated focus.

Individual Sessions


INDIVIDUAL WORK INDIVIDUAL WORK SESSIONS WITH THE SESSIONS WITH THE FAMILYFAMILY

• It is carried out in the home of each family.

•The sessions take place on a monthly basis.

•The duration of each session varies, from 30 minutes to 2 hours. •They are developed through the two forms of work in the field.

•A minimum of 3 and a maximum of 6 sessions are conducted.

The individual sessions constitute The individual sessions constitute the backbone of the intervention the backbone of the intervention with the families..with the families..


GROUP WORK SESSIONS GROUP WORK SESSIONS WITH THE FAMILYWITH THE FAMILY

•They take place at the community level.

•During the corresponding period of execution, 2 group sessions take place.

•The objective is to encourage educative work at the individual level. •Themes addressed in the workshops:

•Representatives of all of the families in the Program participate.

The group sessions seek to The group sessions seek to generate a space for the sharing generate a space for the sharing of experiences among of experiences among participating families. participating families.

•Administration of the family budget •Hygiene in food preparation •Sharing healthy recipes•Production of marmalades and preservatives


MATERIALES E INSUMOS PARA MATERIALES E INSUMOS PARA DESARROLLAR ACTIVIDAD DESARROLLAR ACTIVIDAD PRODUCTIVAPRODUCTIVA

•The average amount invested in a family: US $ 200-300

•They also participate in the decision on how to invest the resources of support.

•Purchases and material transfers are carried out by the executing agency. •More frequent inputs

•The families participate in the decision regarding the techniques to implement.

•Construction Materials•Seeds and plants •Animals•Tools and equipment

The support offered to the The support offered to the families is generally along the families is generally along the lines of support to existing lines of support to existing initiatives.initiatives.


ESSENTIAL CHARACTERISTICS ESSENTIAL CHARACTERISTICS OF THE PRODUCTION OF THE PRODUCTION TECHNIQUESTECHNIQUES

•Production costs are less than the cost of purchasing foods.

Adoption of appropriate Social and Environmental Technology framework, developed during the 80 to 90s mainly by NGOs.

•Capacity to produce healthy, good quality foods.

•Low implementation costs.

•Allows for the use of local materials and resources

•Easy to repair and use

Factors considered in the food production strategyFactors considered in the food production strategy

•Culturally relevant.


AGROECOLOGICAL ZONESAGROECOLOGICAL ZONES

Another important challenge is the production of foods in light of agro-ecological variations.

Important differences at the level of:

•Temperature and rainfall•Periods in the year when one can produce•Availability of basic resources: water, land•Diet and eating habits

Valley zone

Coastal zone

Mountain zone

North Zone

Central Zone

Southern Zone

Adoption of appropriate Social and Environmental Technology framework, developed during the 80 to 90s mainly by NGOs.


MAIN ELEMENTS OF THE MAIN ELEMENTS OF THE PROGRAM’S STRATEGYPROGRAM’S STRATEGY

Quality of foods

assigned for consumption

Cost of foods available for the market

Variety of food

incorporated into the diet

Make foods available for

“difficult” periods (winter

months)

“Clean” methods of production

Access to seeds and water for irrigation

New forms of food

preparation

Methods food preservation

Principle of substitution of Principle of substitution of expenses freeing up available expenses freeing up available income.income.

Factores considerados en estrategia de producción Factores considerados en estrategia de producción de alimentosde alimentos

Priorities of the ProgramPriorities of the Program


Seeds and plants

TECHNIQUES IMPLEMENTED TECHNIQUES IMPLEMENTED WITH THE SUPPORT OF THE WITH THE SUPPORT OF THE PROGRAMPROGRAM

To give the family access to a variety of foods: recover local seeds and reduce dependence on purchases


Irrigation Systems


Optimize the use of water resources which is one of the main factors limiting the development of small scale production.


Intensive cultivation systems


Allow for greater production in less space, promoting diversity of crops.


Systems for planting in small spaces


Production of bread and other food: collection of firewood and improvement in the family’s cooking facilities.


Planting in plastic bottles


Production of bread and other foods: collection of firewood and improvement in the family’s cooking facilities.


Value the use of waste materials and take advantage of small

spaces for cultivation

Cultivation using tires



Systems for compost development


Develop the capacity of families to produce and improve the soil.


Disease and plague control


Prioritize the use of methods of biological control, avoiding the employment of agrochemicals in the production process.


Earthen oven and kitchen


Production of bread and other food: collection of firewood and improvement in the family’s cooking facilities.


Rearing of small animals


Mainly support for the rearing of chickens and other birds, pigs, sheep.

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Programa Apoyo a la Producción Familiar para el Autoconsumo Program for Support to Family...

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