肯尼亚sme可持续发展中利用创新水葫芦基质生产平菇的成本效益评价

Q4 Economics, Econometrics and Finance

International Journal of Banking, Accounting and Finance Pub Date : 2021-07-07 DOI:10.47604/IJFA.1310

M. Nelima, A. Nyakundi, J. Achoka

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引用次数: 0

摘要

目的:本研究对肯尼亚Sme可持续发展中利用创新水葫芦基质生产平菇的成本效益进行了评估。方法:本研究采用效益成本分析(BCA)技术进行评价，结果表明:平菇是可食用的，属于菌类，在一个国家的经济发展中发挥着关键作用。如果经常食用，它还可以通过增强人体免疫系统对人体健康做出巨大贡献。有必要评估利用创新水葫芦基质生产平菇的成本效益，促进肯尼亚中小企业的可持续发展。目标包括确定经济净现值(ENPV)和确定经济效益-成本比(EBCR)。本研究的意义在于控制冠状病毒(COVID-19)大流行疾病，减少贫困，减少失业危机和增加中小企业的可持续商业机会。

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

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.

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来源期刊

International Journal of Banking, Accounting and Finance Economics, Econometrics and Finance-Finance

CiteScore

0.80

自引率

0.00%

发文量