TABLE OF CONTENTS
ABSTRACT I
CHAPTER ONE 1
INTRODUCTION 1
1.1 Background of the Study 1
1.2 Statement of the Problem 3
1.3 Objectives of the Study 4
1.4 Research Questions 5
1.5 Significance of the Study 6
1.6 Scope and Limitations of the Study 7
1.7 Definition of Terms 7
CHAPTER TWO 9
LITERATURE REVIEW 9
2.1 Introduction 9
2.2 Concept of Bakery Production 9
2.3 Types of Bakery Products and Their Suitability for Small-Scale Production 12
2.4 Entrepreneurship and Small-Scale Business Development 17
2.5 Income Generation through Bakery Production 21
2.6 Poverty and Poverty Alleviation Strategies 24
2.7 Challenges Facing Small-Scale Bakery Enterprises 27
2.7.1 Limited Access to Capital 28
2.7.2 Inadequate Training and Technical Know-How 28
2.7.3 Market Competition 29
2.7.4 Power Supply and Infrastructure Deficiencies 30
2.7.5 Regulatory and Policy Constraints 30
2.7.6 Addressing the Challenges 31
2.8 Theoretical Framework 32
2.8.1 Sustainable Livelihood Framework 32
2.8.2 Entrepreneurship Development Theory 34
2.9 Empirical Review 36
2.10 Summary of Literature Review 39
CHAPTER THREE 43
RESEARCH METHODOLOGY 43
3.1 Introduction 43
3.2 Research Design 43
3.3 Population of the Study 44
3.4 Sample Size and Sampling Techniques 44
3.5 Sources of Data 45
3.6 Research Instruments 45
3.7 Validity and Reliability of Instruments 46
3.8 Method of Data Collection 47
3.9 Method of Data Analysis 47
3.10 Ethical Considerations 48
3.11 Summary 48
CHAPTER FOUR 49
DATA PRESENTATION, ANALYSIS, AND INTERPRETATION 49
4.1 Introduction 49
4.2 Demographic Characteristics of Respondents 49
4.3 Types of Bakery Products Produced 50
4.4 Level of Income Generated from Bakery Activities 51
4.5 Bakery Business and Poverty Alleviation 53
4.6 Challenges Faced by Bakery Entrepreneurs 54
4.7 Hypothesis Testing 55
4.8 Summary of Findings 56
CHAPTER FIVE 57
SUMMARY, CONCLUSION, AND RECOMMENDATIONS 57
5.1 Summary of Findings 57
5.2 Conclusion 58
5.3 Recommendations 59
5.4 Suggestions for Further Studies 60
REFERENCES 62
