EVALUATION OF COST-BENEFITS OF OYSTER MUSHROOM PRODUCTION USING INNOVATIVE WATER HYACINTH SUBSTRATE FOR SUSTAINABLE DEVELOPMENT OF SME, KENYA

Authors

  • Dr. M Nelima School of School of Business and Economics Masinde Muliro University of Science and Technology
  • Dr.A Nyakundi Masinde Muliro University of Science and Technology
  • Prof. J Achoka Masinde Muliro University of Science and Technology

DOI:

https://doi.org/10.47604/ijfa.1310

Keywords:

Cost-benefits, oyster mushroom, production, innovative, water hyacinth, substrate, sustainable development, Sme, Kenya

Abstract

Purpose: The study did an evaluation of cost-benefits of oyster mushroom production using innovative water hyacinth substrate for sustainable development of Sme, Kenya.

Methodology: The study employed the Benefit-Cost Analysis (BCA) technique for the evaluation

Findings: Oyster mushroom is edible and belongs to fungi Kingdom and can play a key role in economic development of a country. It can also contribute immensely to human wellness through enhancement of body immune system when consumed regularly.

Unique contribution to theory, practice and policy There is need to evaluate the Cost-Benefits of Oyster Mushroom Production Using Innovative Water Hyacinth Substrate for Sustainable Development of SMEs in Kenya. Objectives include determination of economic Net present Value (ENPV) and determination of Economic Benefit-Cost Ratio (EBCR). The significance of this study include control of Corona Virus (COVID-19) pandemic disease, poverty reduction, reduction of unemployment crisis and enhancement of sustainable business opportunity for SME.

Downloads

Download data is not yet available.

Author Biographies

Dr. M Nelima, School of School of Business and Economics Masinde Muliro University of Science and Technology

Lecturer

Dr.A Nyakundi, Masinde Muliro University of Science and Technology

Lecturer

Prof. J Achoka, Masinde Muliro University of Science and Technology

Lecturer

References

Alemu, F. (2015). Cultivation of shiitake mushroom (Lentinus edodes) on coffee husk at Dilla University, Ethiopia. Journal of Food and Nutrition Sciences, 3(2), 63-70.

Alvarez, S. A., & Barney, J. B. (2014). Entrepreneurial opportunities and poverty alleviation. Entrepreneurship theory and practice, 38(1), 159-184.

Alvarez, S. A., Barney, J. B., & Young, S. L. (2010). Debates in entrepreneurship: Opportunity formation and implications for the field of entrepreneurship. In Handbook of entrepreneurship research (pp. 23-45). Springer, New York, NY.

Galanakis, C. M. (2020). The food systems in the era of the coronavirus (COVID-19) pandemic crisis. Foods, 9(4), 523.

Larenas-Linnemann, D., Rodríguez-Prez, N., Arias-Cruz, A., Blandón-Vijil, M. V., Del-Río-Navarro, B. E., Estrada-Cardona, A., ... & Rojo-Gutirrez, M. I. (2020). Enhancing innate immunity against virus in times of COVID-19: trying to untangle facts from fictions. World Allergy Organization Journal, 100476.

Mshandete, A. M., & Cuff, J. (2008). Cultivation of three types of indigenous wild edible mushrooms: Coprinus cinereus, Pleurotus flabellatus and Volvariella volvocea on composted sisal decortications residue in Tanzania. African Journal of Biotechnology, 7(24).

Nahapiet, J., & Ghoshal, S. (1998). Social capital, intellectual capital, and the organizational advantage. Academy of management review, 23(2), 242-266.

Rahman, M. (2018). Problems and prospects of quality mushroom supply for domestic market (Doctoral dissertation, DEPT. OF AGRIBUSINESS AND MARKETING).

Żur, A. (2015). Social problems as sources of opportunity-antecedents of social entrepreneurship opportunities. Entrepreneurial Business and Economics Review, 3(4), 73-87.

Downloads

Published

2021-07-07

How to Cite

Nelima, M. ., Nyakundi, A. ., & Achoka, J. . (2021). EVALUATION OF COST-BENEFITS OF OYSTER MUSHROOM PRODUCTION USING INNOVATIVE WATER HYACINTH SUBSTRATE FOR SUSTAINABLE DEVELOPMENT OF SME, KENYA. International Journal of Finance and Accounting, 6(1), 16 – 31. https://doi.org/10.47604/ijfa.1310

Issue

Section

Articles