Implications of food-for-work programs for consumption and production diversity: Evidence from the Tigray Region of Ethiopia

Table 3 Production diversity in the sample

	Mean	Min	Max	2001	2003	2006	2010
Production diversity score	2.63 (1.17)	0	7	2.72 (1.13)	2.41 (1.12)	2.73 (1.31)	2.67 (1.12)
Number of crops in food groups
Cereals^a	2.22 (0.92)	0	5	2.31 (0.90)	2.03 (0.86)	2.37 (1.00)	2.17 (0.89)
Legumes, nuts and seeds^b	0.33 (0.55)	0	3	0.30 (0.53)	0.33 (0.57)	0.30 (0.54)	0.38 (0.57)
Vegetables^c	0.06 (0.23)	0	1	0.03 (0.16)	0.04 (0.19)	0.04 (0.20)	0.11 (0.31)
Fruits	0.004 (0.06)	0	1	0.003 (0.05)	0.01 (0.08)	0.003 (0.06)	0.002 (0.05)
Spices^e	0.03 (0.16)	0	1	0.07 (0.26)	0.01 (0.11)	0.01 (0.11)	0.01 (0.11)
Number of observations	1426			343	344	315	424

Standard deviations in parentheses. ^aTeff, wheat, barley, maize, sorghum, millet; ^blegumes, nuts, and seeds: field pea, bean, linseed, lentil; ^conion; ^dpapaya; ^epepper