National Institute of Food Technology Entrepreneurship and Management

Deemed to be University (De-novo Category) under Section 3 of the UGC Act, 1956
An Autonomous Institution under Ministry of Food Processing Industries,
Government of India
Sonipat, Haryana, India

Topic: ENTREPRENEURIAL INTENTION: A FOOD SECTOR PERSPECTIVE

Under the Supervision of: Presented By-

Ms. SHWETA DAHIYA
Department of FBM&ED SUGAM SOIN - 116145
TANMOY PRAMANIK - 116149
VANSHIKA ARORA - 116152
 Entrepreneurial Intention
• Entrepreneurial intention can be defined as “self-acknowledged
conviction by a person that they intend to set up a new business venture
and consciously plan to do so at some point in the future”

• By intentions one can gauge the interest the person has in pursuing the
venture and also gives an idea about the general perception about the
policy or government schemes being favorable for entrepreneurship

• There are presently no available literature that comprehensively studies

the entrepreneurial intention among Indian students and also in the food
and agri sector.
 INTRODUCTION
• Food has always been an integral part of the society. With the changing style of
food consumption and the benefits being provided to the new businesses by the
government. The research focused on finding the intention of youth towards
choosing entrepreneurship in the food sector.

• Questionnaire was used so as to get appropriate representation from different

Age, Gender, Education, Area and Income. Various Intrinsic factors, Extrinsic
factors and Socio-economic factors were studied to understand
entrepreneurship intention. In order to analyse and interpret the data, various
quantitative techniques including Chi-Square test were applied.
OBJECTIVES OF THE STUDY
 DATA ANALYSIS AND INTERPRETATION
DEMOGRAPHIC ANALYSIS
AGE GENDER EDUCATION
Age Frequency Percent Gender Frequency Percent Education Frequency Percent
Group PhD 1 0.8
Under 18 1 0.8 Female 55 42 Post- 53
18-25 80 61.1 Graduation 40.5
25-35 20 15.3 Male 76 58 Under- 70
35-45 14 10.7 Graduation 53.4
Over 45 16 12.2 Total 131 100 Upto 12th 7 5.3
Total 131 100 Total 131 100
INCOME
Income Frequency Percent Cumulative AREA
percentage Area Frequency Percent

2-6 Lakhs 36 27.5 27.5

Rural 13
6-10 Lakhs 34 26.0 53.4
9.9
Less than 2 8
Urban 118
Lakhs 6.1 59.5
More than 10 53 90.1
Lakhs Total 131
40.5 100.0
Total 278 100
100  
 DATA ANALYSIS AND INTERPRETATION
INTENTION TOWARDS FOOD ENTREPRENEURSHIP

Out of 131 respondents, 39 of the respondents shared that they do have a plan of being a food entrepreneur. 47 of the
total respondents were not sure if they would want to start a business or not. Out of male and female respondents,
33.3% and 36.4% of respondents were planning to start a food business.
CHOOSING INSIDE THE FOOD SECTOR
•As we can see R-T-E is the most attractive
sector among the other food sectors for
prospective entrepreneurs.
•F&V too attracts quite a good chunk of
entrepreneurs followed by beveages.
ON NOT CHOOSING ENTREPRENEURSHIP
Around 28% of respondents feel lack of funding
stops the potential entrepreneurs from moving
forward
Lack of mentorship and high competition too are
also considered as primary deterrent.
 DATA ANALYSIS AND INTERPRETATION

GENDER VS PLANNING TO START A FOOD GENDER VS WILL YOUR FRIENDS AND

BUSINESS FAMILY SUPPORT YOUR DECISION

The test gave us a result that there is no difference in perception

The test gave us a result that there is no difference in
perception of males and females when it comes to
planning on starting a new business in the food sector.
Both males and female are equal in terms of whether or
not they would venture into entrepreneurship.
of males and females when it comes to friends or family being
supportive of their decision. This is quite surprising as general
perception is biased towards male in Indian society. But the
results here suggests that the support of family and friends is
independent of the gender.
WHEN TO START YOUR BUSINESS? MOST ATTRACTIVE THINGS ABOUT ENTREPRENEURSHIP
 CHALLENGES BEING FACED BY A BUDDING FOOD ENTREPRENEUR

•Around 51 respondent feels that ‘Risk’ is highly challenging for a budding food entrepreneur
while ‘Uncertainty’ and ‘Instability’ are averagely challenging according to maximum of the
respondents.
•Some respondents also think that ‘Responsibility’ and ‘Idea implementation’ are poses very high
challenge to the entrepreneurs.
 FINDINGS OF THE STUDY
 The results showed that nearly 30% of the respondents were willing to start their own business. Around 34% of
the respondents were not willing to take up entrepreneurship because of various reasons.
 Lack of funding channels and mentorship came out to be the highest dissuading factors among these respondents.
This should give us a fairly good idea about what are the major issues and which all problems should be tackled in
order to encourage entrepreneurship in the food and allied sectors.
 It was also found out using a suitable statistical tool that gender has whatsoever no biasness whether it is about
positive entrepreneurial intention or about getting the much needed support from family and friends.
 Ready To Eat is the most attractive sector for entrepreneurship.
 Most of the respondents preferred to start their venture after gaining some work experience.
 Most of the respondents said that passion towards starting the venture was the most driving factor leading them
to start a business.
 Majority of respondents considered risk and uncertainty as the most challenging factor which was stopping them
from being an entrepreneur.
 On the basis of demographic survey higher respondents were under 15 to 25 age group which comes under the
younger generation.