IMPACT OF TRAINING ON KNOWLEDGE AND ADOPTION OF WOMEN ENTREPRENEURS INVOLVED IN FOOD BUSINESS
Journal Title: International Journal of Agriculture Sciences - Year 2016, Vol 8, Issue 58
Abstract
Entrepreneurship plays a very important role in the development of economy of a country. Women can be successful entrepreneurs in food businesses as they have qualities and traditional knowledge, which are desirable and relevant for entrepreneurship development in this sector. Chamarajanagar is considered as a backward district, with about a 5.08 lakh women population; most of them live in rural areas, lacking in basic infrastructure and far away from structured market facilities. Here many rural women are actively engaged in various small scale food businesses. Hence, this study was conducted to analyse the impact of training and transfer of available technologies on knowledge and adoption among study group. Initial survey has been conducted by using pretested schedule by selecting one hundred women entrepreneurs involved in home scale food business. To fill the gaps through training, educational interventions were planned for a sub group of 30 women entrepreneurs involved in food enterprise. After attending the technology transfer programme through training and method demonstration, their knowledge index regarding new food products had increased from 56.7 per cent to 90.32 per cent. Among all the products, ragi (66.66%) and maize (60%) papads were adopted by more number of women entrepreneurs. Technology transfer programme had greater impact on empowerment of women. Around 90 per cent of the participants agreed that training helped in increasing income, self confidence and over all personality development. From the present study, it could be concluded that, rural women entrepreneurs having medium innovation capabilities can be motivated to achieve better success in their enterprise and can explore the opportunities to improve their incomes. The technology transfer intervention of the research played a strategic role in improving the knowledge, self confidence and the economic status of the entrepreneur through adopting good manufacturing practices and region specific traditional food product technologies. Hence, technology transfer of food based technologies to existing rural women entrepreneurs is effective.
Authors and Affiliations
CHANDRAKALA HANAGI
Keywords
Related Articles
- EP ID EP171477
- DOI -
- Views 91
- Downloads 0
CORRELATION AND PATH COEFFICIENT STUDIES FOR GRAIN YIELD AND OTHER YIELD ATTRIBUTES ON AROMATIC SHORT GRAIN RICE (Oryza sativa L.) GENOTYPES
The present study was carried out on Aromatic short grain rice genotypes tested under Advance Varietal Trial-Two (AVT-2) consisting of total 11 entries along with three checks. The trial was conducted at Thakur Chhedilal...
VARIATIONS IN STEVIOSIDE AND REBAUDIOSIDE-A CONTENT IN STEVIA REBAUDIANA UNDER DIFFERENT GROWING CONDITIONS
The effects of different growing conditions (open field and polyhouse) were investigated on stevioside and rebaudioside-A content of Stevia rebaudiana plant. The experimental results revealed that stevioside and rebaudio...
PROBIOTIC SUPPLEMENTATION IN RABBIT: A REVIEW
The rabbit farming is an important emerging enterprise in many countries of the world. Advantages such as small body size, short generation interval, rapid growth, genetic diversity and high productive potential make rab...
CROP PLANNING USING PROBABILISTIC APPROACH FOR MAYURBHANJ DISTRICT OF ODISHA
Rainfall data of 19 years (1979-2015) of Mayurbhanj district were analysed whose annual average rainfall is 1808.2 mm, with 100 numbers of rainy days, to determine the sowing period, seasonal distribution of rainfall and...
FIELD PERFORMANCE OF DIFFERENT WEED CONTROL PRACTICES IN PUDDLED FIELD DRUM SEEDED RICE
Weeding is one of the critical stages in rice cultivation which affects yield and quality of rice. The success of direct wet seeded rice crop is dependent upon efficient weed control. The present study was conducted to e...