أنشطة المرأة الريفية المعززة للأمن الغذائي الأسري : بعض قرى محافظة سوهاج نموذجا

الملخص EN

This study was conducted as an attempt to identify the activities of rural women in achieving household food security, and the obstacles to that, and proposals for confrontation, then, suggesting a program to train rural women respondents on preparing healthy, balanced food and maintaining food safety.

the research was conducted in sohag governorate, which occupies the second rank at the level of the republic in terms of the number of poor people who cannot meet their necessary food needs.as the poverty rate reached 60% of the total population of the governorate (central agency for public mobilization and statistics for the year 2017/2018).

according to the same criterion, three districts were selected (girga, al-mansha, and sohag), then one village was chosen from each district, they were the villages of al-barba, al-zouk, al-sharqiya, and rafe' al- qusayr, the number of holders of agricultural lands was counted in the three villages, and it reached 1124 holders in the village of al-barba, 1115 holders in the eastern village of zouk, and 1581 holders in the village of rafi al-qusayr.

the research included the wives of the holders, which amounted to 3820.

the sample size according to the crigsi and morgan equation reached 338 respondents.

they were distributed to the three villages according to the percentage of representation of each village in the comprehensive research.

the village of al-barba had 100 respondents, and the eastern village of al-zouk had 98 respondents, while 140 surveyed in the village of rafa al qusayr.

data were collected during march and april of 2020 from the respondents, provided that they are responsible for managing their family's food affairs.

the number of completed forms reached 320.

frequencies, percentages, and mean were used to display the data.

the most noticeable results were: the respondents' knowledge of the concept of food security was limited to the availability of financial capacity, then in the availability of food in the market, followed by food safety and its being free of contaminants, and finally its suitability for the effort.

while for the extent of food suitability for the health status of family members, and the age and gender (male / female), the knowledge rates of the rural women respondents in each of them were low.

this requires the awareness of all aspects of the concept of food security.

-alarge percentage of the rural respondents carried out many activities to produce food for the family in quantities that would achieve self-sufficiency.

this may be due to that most of the respondents own agricultural possession (at least fedan), in addition to, half of the respondents have animal possession of buffaloes, which helps in carrying out these activities.

-most of rural women respondents' store onions, garlic, wheat, and corn.

however, the percentage of those who store potatoes, beans, and rice is low.

-an increase in the percentage of rural women respondents who perform household food industries for home consumption.

however, a smaller percentage do so for the purpose of selling.

in the absence of home food processing, the alternative to providing it is to buy it ready-made.

-most of respondents (87.5%) have low to medium level of practicing the activities of healthy food and balanced food for the family.

-most of the respondents (84.1%) have low to medium level of practicing food safety activities.

- the most important obstacles facing of the rural women respondents' in achieving household food security are focused on financial reasons such as high prices and low incomes, and the supervisory reasons on markets and production inputs.

- the most important suggestions of the rural women respondents to achieve household food security focused on increasing and varying the family income, with tightening the control of markets and prices, and rising awareness on the ways of preserving food safety.

-finally, an indicative program was designed to promote the practices of the respondents regarding each of the preparation of healthy and balanced food for the family, and the preservation of food safety for the practices that obtained less than 50%.

the study reached a set of recommendations based on the results.