THE STREET FOOD CULTURE OF GUATEMALA-CITY - A CASE-STUDY FROM A DOWNTOWN, URBAN PARK

This study investigated the structure and environment of 31 street foo d vendors in an urban Dark in the downtown area of Guatemala City. Ven dors were interviewed and observed in order to assess the quality, saf ety, and accessibility of street food. The street food vending in the park consisted of five types: whole meal, snack, beverage, fruits, and carts. A great variety of typical Guatemalan meals, as well as ready- to-eat fruits and hot dog chapin (hot dog With cabbage and avocado cre am), were found in the park. The food preparation and handling reveale d inadequacies concerning the hygiene. Circumstances, such as the lack of portable water near the vending site and unhygienic sanitary facil ities, supported the transmission of pathogens. The clientele was of a ll ages, and included female as well as the male purchasers. Typical c lients came from the surrounding area, i.e. the employees of civil and private offices, commercial businesses, and the non-food vendors of t he park. Comparing the economy of street food with the definition of v ery poor in Guatemala, the prices on the street were often above the d aily money needed for a basic food basket. However, a special clientel e were the very poor, such as the street children and handicapped peop le, who earned their meals by helping out at the vending sites. Mainly female street food vendors were found at the whole meal, snack, and r efreshment sites whereas men sold predominantly at the carts. For all of the vendors, it was the main source of income and for many families the only one.