Please use this identifier to cite or link to this item: http://krishikosh.egranth.ac.in/handle/1/5810028220
Authors: CHANDRAKALA, HANAGI
Advisor: Neena, Joshi
Title: TRANSFER OF FOOD BASED TECHNOLOGIES AND ITS IMPACT ON KNOWLEDGE AND ADOPTION AMONG WOMEN ENTREPRENEURS OF CHAMARAJANAGAR DISTRICT
Publisher: UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU
Language: en
Type: Thesis
Pages: 183
Agrotags: null
Abstract: A study was conducted to analyse the socioeconomic and psychological characteristics of women entrepreneurs of Chamarajanagar district, to transfer the available technologies and to know its impact on knowledge and adoption in the study group. Primary data was collected through pretested schedule from one hundred women. Gaps regarding, food safety and sanitary practices and value addition were identified. Educational interventions were planned for a sub group of 30 women entrepreneurs. Educational intervention was implemented through two modules- Module I: food safety and good manufacturing practices and Module II: food based technologies and impact of intervention. Nearly 2/3 of women belonged to middle age group (30-50y), were educated up to middle and high school levels. More than half of the entrepreneurs belonged to small farm families with medium level income. Women earned between Rs. 2000-4000 per month through micro enterprises. Education, family income, size, extension and social participation and all the psychological variables positively influenced returns earned from the enterprise. Entrepreneurial variables like size of the enterprise, experience, marketing channels adopted were positively correlated with income earned from enterprise. Structured market facilities and poor price for the product were top ranked constraints cited by women. HACCP analysis for selected products revealed that women entrepreneurs were not following good manufacturing practices and their working place, storage and packaging were unhygienic. Subsequent to technology transfer programme knowledge index regarding new food products had increased from 56.7 per cent to 90.32 per cent. Ragi (66.66 %) and maize (60 %) papads were adopted by more number of women entrepreneurs. Most participants agreed that training helped in increasing income, self-confidence and over all personality development. It is concluded that, rural women entrepreneurs having medium innovation capabilities can be motivated to improve quality and variety in their enterprises and can explore the opportunities to improve their incomes.
Subject: Food and Nutrition
Theme: TRANSFER OF FOOD BASED TECHNOLOGIES AND ITS IMPACT ON KNOWLEDGE AND ADOPTION AMONG
These Type: Ph.D
Issue Date: 2015-09-09
Appears in Collections:Theses

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