SUMMARY OF  

EXPLORING THE SOCIO-CULTURAL CHALLENGES OF FOOD PROCESSING WOMEN ENTREPRENEURS IN IRINGA, TANZANIA AND STRATEGIES USED TO TACKLE THEM

In Tanzania, the socio-cultural environment represents a key factor affecting entrepreneurial capabilities of women entrepreneurs. For instance, poor education and training, interference and lack of support from husbands and lack of business information have been found to be critical socio-cultural factors that affect negatively the financial performance of women small and medium enterprises in Tanzania.

The institutional theory. It focuses on the process that forms the basis for social norms and behavior. An institutional theory is considered relevant in this study because it illustrates how socio-cultural challenges from the perspective of regulatory, normative and cognitive structures could affect the development of women entrepreneurs in food processing business in Tanzania. 

Women entrepreneurs in Tanzania well in manage their time. They woke up early in the morning for cleaning, fetching water and preparing breakfast for the family members. Upon completion of all domestic activities, they continued with food processing activities until late noon when they went back home to prepare meals. During evening hours, women proceeded with business activities. Women entrepreneurs seemed to manage their time properly by dividing time for domestic and business activities.

(THE JOURNAL URL)

https://journal-jger.springeropen.com/articles/10.1186/s40497-017-0076-0