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

Agricultural and Food Economics

Table 7 Dietary diversity with and without food items from food-for-work (wheat and oil)

	With FFW food items				Without FFW food items
	All	FFW = 1	FFW = 0	Diff	All	FFW = 1	FFW = 0	Diff
Food variety score (FVS)	14.35	14.87	13.86	***	12.78	13.21	12.38	***
*Number of items in each food groups or dummy for any*
Cereals^a	3.25	3.36	3.15	***	2.47	2.52	2.42
Legumes, nuts and seeds^b	1.47	1.51	1.43		1.47	1.51	1.43
Vegetables^c	2.09	2.21	1.98	***	2.09	2.21	1.98	***
Meat^d	1.91	1.98	1.84	***	1.91	1.98	1.84	***
Eggs	0.40	0.44	0.36	***	0.40	0.44	0.36	***
Milk	0.15	0.15	0.14		0.15	0.15	0.14
Oil and fats^e	1.26	1.35	1.18	***	0.47	0.53	0.43	***
Sweets^f	0.57	0.57	0.57		0.57	0.57	0.57
Spices and condiments^g	3.25	3.30	3.20	**	3.25	3.30	3.20	**
Proteins (= 1 for consumption of eggs, meat, or milk)	0.94	0.97	0.92	***	0.94	0.97	0.92	***
Number of observations	1426	685	741		1426	685	741

Standard deviations in parentheses. * significant at 10%; ** significant at 5%; *** significant at 1% ^aTeff, wheat, barley, maize, sorghum, millet; ^bfava bean, chickpea, pea, lentil, latyrus; ^ccabbage, onion, tomato, garlic; ^dbeef, sheep, goat, chicken; ^eoil and butter; ^fsugar; ^gpepper, coffee, spice, salt