Entrepreneurial Orientation and the Performance of the Agro-allied Enterprises in Akwa Ibom State, Nigeria

It is widely recognized that Small and Medium Enterprises (SMEs) are the major drivers of sustainable economic growth, sources of income generation and panacea for poverty reduction in developing countries. Unfortunately, they are faced with numerous challenges that threaten their existence and survival. This precarity of small entrepreneurial organizations in entrepreneurial ecosystem has prompted widespread attention by scholars and researchers. Hence, it is critical to take into consideration examining the performance of the enterprises. This study analyzed the effect of entrepreneurial orientation dimensions, personal and institutional characteristics on the performance of small and medium agro allied enterprises. Through the multistage sampling procedure, a total of 198 SMEs were selected for the study and data were collected with the aid of questionnaire. Data were analyzed using multiple regression analysis. Results revealed that among the entrepreneurial orientation dimensions, only risking taking and innovativeness significantly and positively affected the performance of SMEs agro allied enterprises. Furthermore, findings showed that except for size of business which was negatively related to the growth of SMEs, educational level of entrepreneurs, managerial and business experience positively and significantly impacted on the performance of SMEs. Policies to encourage SMEs invest in risky investments and create new product and services should be pursued.

Proximate Composition of Edible Portion of Labeo Calbasu During Winter Season from Indus River, Ghazi Ghat, Dera Ghazi Khan, Southern Punjab, Pakistan

Body composition of Labeo calbasu is categorized as water, protein, lipids, ash as main components of body. And carbohydrates are present in edible portion of fish as negligible amount. Total sample that were collected are fifty. All these samples collection is done from Indus River, Ghazi Ghat, Dera Ghazi Khan, Southern Punjab, Pakistan. Labeo calbasu proximate composition of edible portion is of great interest. All samples have average wet total weight of edible portion is 156.44 g that ranges from 112.17-205.45 g and dry weight average of edible portion 27.26 g. Total length average 23.35 cm that ranges from 22.2-32 cm size. By applying statistical formulas with the help of computer relationship value of different parameters were calculated. The values of correlation coefficient (r), standard error of mean, intercept (a) , regression coefficient (b) and value of ?t? also be evaluated. When %Water (x) taken as constant, value of r for different parameters is calculated as % Ash wet weight (y) 0.781, % Ash dry weight (y) 0.240, % Fat wet weight (y) 0.328, % Fat dry weight (y) 0.407, % Protein wet weight (y) 0.974, % Protein dry weight(y) 0.418. Condition factor taken as (x) value of (r) for different calculations is calculated as % Water (y) 0.259, % Ash wet wt., g (y) 0.330.% Fat wet wt., g (y) 0.204. % Protein wet wt., g (y) 0. 211. Body dry weight, g (x) relationship with different intercepts gives the r value as % Water (y) 0.728, % Ash wet wt. (y) 0.557, % Ash dry wt. (y) 0.201, % Fat wet wt. (y) 0.204, % Fat dry wt. (y) 0.338, % Protein dry wt. (y) 0.349. Total length cm (x) give r value for % Water (y) 0.009, % Ash wet wt. (y) 0.127, % Ash dry wt. (y) 0.146, % Fat wet wt. (y) 0.088, % Fat dry wt. (y) 0.041, % Protein wet wt. (y) 0.045 and % Protein dry wt. (y) 0.091.Log body dry weight, g (x) relationship with different logs quantities r is calculated as Log watercontent, % g (y) 0.721, Log total ash content, g (y) 0.797, Log total fat content,0.209, Log protein total content, g (y) 0.974. At Log total length, cm and different intercepts log relationships r value is Log water content %, g 0.0167, Log ash total content, g (y) 0.416, Log fat total content, g (y) 0.226, Log fat total content g 0.226, Log protein total content g 0.310. It is concluded in Labeo calbasu that average of water content in fish edible tissues are 82.38 %. Total ash average weights are 3.30 g while % ash wet weighs 2.13 g and % ash dry weighs 12.22 g in edible portion of fish. Total fat contents are 3.46 g while wet fat weighs 2.23 % g and fat dry weighs 13.02 %. Total protein average 20.49 g proteins in wet fish edible flesh weight 13.25 % and protein dry weighs 74.76 %.