TABLE 4.
Procurement locations and sales patterns of urban wholesalers before and after onset of COVID‐19 pandemic
| 3 months before (%) | Now (%) | Difference | |
|---|---|---|---|
| (%‐point) | |||
| Origin of vegetables: | |||
| Overall | |||
| East Shewa | 44.7 | 60.0 | 15.3 |
| Other areas | 55.3 | 40.0 | ‐15.3 |
| By vegetable (share East Shewa + suburban): | |||
| Tomato | 85.8 | 84.5 | ‐1.3 |
| Onion | 29.5 | 44.6 | 15.1 |
| Green pepper | 48.7 | 82.5 | 33.8 |
| Cabbage | 100.0 | 98.5 | ‐1.5 |
| Clients sold to: | |||
| Other wholesalers | 19.4 | 16.7 | ‐2.7 |
| Consumers | 2.3 | .0 | ‐2.3 |
| Institutions (schools, universities, jails, army, hospitals, etc.) | 6.4 | 1.2 | ‐5.2 |
| Restaurants | 6.5 | 11.3 | 4.8 |
| Supermarkets | 8.7 | 12.8 | 4.1 |
| Micro fruit and vegetable sellers | 40.5 | 24.8 | ‐15.7 |
| Fruit and vegetable grocery shops | 17.4 | 33.2 | 15.8 |
| Other clients | .8 | .0 | ‐.8 |
Source: May 2020 survey round. Observations: 30 wholesalers.
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