Entrepreneurial Learning and Growth of Small and Medium-Sized Food and Beverage Manufacturing Enterprises in Nairobi Metropolitan Area, Kenya
DOI:
https://doi.org/10.47604/ijepm.4009Keywords:
Entrepreneurial Learning, Growth, Entrepreneurship, Small and Medium-sized EnterprisesAbstract
Purpose: This study examined how entrepreneurial learning influences the growth of Small and medium-sized food and beverage manufacturing enterprises in the Nairobi Metropolitan Area, Kenya. This study was prompted by the limited growth experienced by SMEs in the Food and Beverage manufacturing sector within the Nairobi Metropolitan Area (NMA).
Methodology: Using descriptive and explanatory research designs, the study collected data from 139 SME owners in the Nairobi Metropolitan Area. Descriptive statistics, Pearson correlation analysis and simple linear regression were used to analyze quantitative data, while thematic analysis was used to analyze qualitative data, which was used to supplement the quantitative results.
Findings: The study found a moderate positive and statistically significant relationship between entrepreneurial learning and the growth of small and medium Food and Beverage manufacturing enterprises in Nairobi Metropolitan Area, Kenya. Regression results revealed that entrepreneurial learning significantly predicts SMEs' growth; entrepreneurial learning enhances SMEs' growth β = 0.300, t = 6.743, p = 0.000 < α = 0.05), accounting for 30.2% of the variation in SMEs' growth (R-squared = 0.302)
Unique Contribution to Theory, Practice and Policy: The study was informed by experiential learning theory, which describes the continuous process by which individuals develop the knowledge, skills and attitudes to start and manage a new venture. The second theory was the Schumpeterian theory of innovation, which argues that innovation is a driver of economic development and coined the idea of creative destruction, where innovations replace outdated industries. To business owners, the study recommends that strengthening both formal and informal learning mechanisms should be prioritized in order to greatly enhance the sustainability and expansion of food and beverage manufacturing SMEs in the Nairobi Metropolitan Area.
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Copyright (c) 2026 David Njeru Kariuki , Prof. G.S Namusonge, Dr. Susan Naikuru, Dr. Peter Wanjohi
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