Small Enterprises and Entrepreneurship Development

Small Enterprises and Entrepreneurship Development

Author: Enyinna Chuta

Publisher: Amalion Publishing

Published: 2012-04-01

Total Pages: 215

ISBN-13: 235926026X

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The increasing numbers of college and university graduates from Africa’s tertiary institutions and the declining prospects for jobs in the public and private sector have reinforced the importance of creating avenues for self-employment. But job creation exposes a serious gap in education policies, for basic skills in entrepreneurship are not taught in most tertiary curricula across the continent. This nineteen-chapter volume provides essential course text material for developing the field of entrepreneurship in tertiary institutions, thus addressing the issue of appropriate pedagogy critical for the emerging field of entrepreneurship development in higher education institutions in Africa. Drawing from Nigeria, West Africa and other parts of the developing world, the volume furnishes much needed empirical information to fashion out appropriate policies and projects within macroeconomic framework to nurture small and medium enterprises as a development tool.


Transforming the Rural Nonfarm Economy

Transforming the Rural Nonfarm Economy

Author: Steven Haggblade

Publisher: Intl Food Policy Res Inst

Published: 2007-11-16

Total Pages: 514

ISBN-13: 0801886643

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Contrary to conventional wisdom that equates rural economies with agriculture, rural residents in developing countries often rely heavily on activities other than farming for their income. Indeed, nonfarm work accounts for between one-third and one-half of rural incomes in the developing world. In recent years, accelerating globalization, increasing competition from large businesses, expanding urban markets for rural goods and services, and greater availability of information and communication technology have combined to expose rural nonfarm businesses to new opportunities as well as new risks. By examining these rapid changes in the rural nonfarm economy, international experts explore how the rural nonfarm economy can contribute to overall economic growth in developing countries and how the poor can participate in this rapidly evolving segment of the economy. The authors review an array of recent studies of the rural nonfarm economy in order to summarize existing empirical evidence, explore policy implications, and identify future research priorities. They examine the varied scale, structure, and composition of the rural nonfarm economy, as well as its relationship with agricultural and urban enterprises. And they address key questions about the role of public intervention in the rural nonfarm economy and how the rural poor can participate in and navigate the rapid transition underway in rural areas. The contributors offer new insights to specialists in rural development and to others interested in overall economic development.


The Routledge History of Food

The Routledge History of Food

Author: Carol Helstosky

Publisher: Routledge

Published: 2014-10-03

Total Pages: 512

ISBN-13: 1317621123

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The history of food is one of the fastest growing areas of historical investigation, incorporating methods and theories from cultural, social, and women’s history while forging a unique perspective on the past. The Routledge History of Food takes a global approach to this topic, focusing on the period from 1500 to the present day. Arranged chronologically, this title contains 17 originally commissioned chapters by experts in food history or related topics. Each chapter focuses on a particular theme, idea or issue in the history of food. The case studies discussed in these essays illuminate the more general trends of the period, providing the reader with insight into the large-scale and dramatic changes in food history through an understanding of how these developments sprang from a specific geographic and historical context. Examining the history of economic, technological, and cultural interactions between cultures and charting the corresponding developments in food history, The Routledge History of Food challenges readers' assumptions about what and how people have eaten, bringing fresh perspectives to well-known historical developments. It is the perfect guide for all students of social and cultural history.