Introduction:

Street foods means ready to eat foods and beverages prepared and sold by mobile or
stationary vendors and hawkers especially on streets and around public institutions such as
schools, hospitals, railway stations and bus terminals. Nowadays street foods fulfill millions
of people daily food, demand that are relatively cheap and easily accessible. Street foods also
offer a significant amount of employment. People with little education and training can do
this work.
Street food vending is a poplar type of informal self employment in Dhaka city, providing
the vendors with a means to sustain their livelihoods. Vendors sell different kinds of foods.
They are basically tied to retailers, cooking units and other food system actors. Specific
consumer groups eat specific type of street food.
Selling food in the street is a widespread phenomenon in Dhaka city, the capital of
Bangladesh. A large number of city dwellers from different spheres of life such as students,
tourists, rickshaw pullers, cart pullers and other such workers rely on street food vendors for
their daily meals.
Street foods play an important role, in developing countries in meeting food demands of the
urban dwellers at the same time to solve their unemployment problem. When rural people
come to Dhaka city due to unemployment they engage with different kinds of crime. But
street food vendor shop gives them opportunity to collect their livelihood keep them away
from crimes. At the same time, food security in terms of adequate quantity and quality of
food to lead an active and healthy life must be considered as the prime function of a food
system. FAO reports that street foods have significant nutritionals implications (providing
nutritionally balanced diets, sufficient in quantity and presenting options for verity of choice)
for consumers, particularly from middle and low income sectors of the population who
depend heavily on them.
Collecting official numbers of street food vendors becomes difficult as this group does not
pay any tax. According to a report there are as many as 200000 street food vendors in Dhaka
city who are increasing mainly due to the demand of an urban population growing at a rate of
5% a year (Ahmed 2000). A recent study forecast that Dhaka will move up from 10th place to
4th place by as the world’s largest urban area with increasing number of people coming from
rural areas in quest of employment every year. The resulting phenomenon such as over
crowing and inadequate sanitary and other infrastructure has created great challenges to food
systems and their management.
The rising cost of food in recent years provides an important dimension to the existence of
street food vendors. They can provide food and service at relatively low price since they do
not incur overhead expenditure to the extent of their counterpart, the formal sector. Such
activity therefore deserves consideration in microeconomic policies. It is clear that the

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condition of the street food vendors will be worse if appropriate policy measures are not
taken now.
Within this context street foods as an informal food supply system provided opportunities for
resource poor groups in urban and peri urban environments, not only as a means of
employment but also an effective way of providing low cost nutrition to the people.
In order to source the livelihood of street food vendors and provide safe and nutritious food
for the consumers and achieve a resilient, just and food secure megacity in the future, the
formal and informal modes of food system regulation, namely the street food system needs to
be well understood. This requires acknowledgement of the enormous contribution of the
informal food system and last but not the least, empowerment of vulnerable consumers.

Roadside food in Bangladesh:

Like other mega cities, Dhaka is populated with many vendors of street food of many
different kinds including pitha, chotpoti, puchka, jhalmuri, badam and various fried items.
Street food shops are very small, so vendors or hawkers can easily set their shop anywhere.
In front of every school, university, office, footpath these shops are available, and they are
very popular. These foods are very cheap so anyone can buy them.

 Pitha – In the winter season vapa pitha is a very common street food item in Dhaka.
Vapa pitha vendor or hawkers are normally women. In the evening they prepare vapa
pitha and sell them. Vapa pitha is a very popular evening breakfast menu.
 Chotpoti and puchka – Chotpoti and puchka are very popular among young citizens
of Dhaka. Chotpoti and puchka shops are available anywhere in Dhaka city.
 Jhal Muri – Jhalmuri is widely available and a favorite among children. It is normally
served in cone shaped paper.
 Badam vaja – Badam vaja (fried peanuts) is a time pass food item and very popular.
 Others – Other popular street food items are puri, somucha, singara, beguni, chop etc.
these are fried items and very cheap. People eat them as snacks.

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 Objectives of the research:

1. How to establish road side food selling business.

2. Legal issue of this business.
3. The profit margin and revenue margin of this kind of business .
4. To get idea about the health issue of roadside food.
5. Know about the overall condition of road side food sellers.
6. Introduce widespread campaigns for advocacy and mass awareness on the importance of
quality street food vending and improvement of livelihood of street food vendors.
7. To recommend a mechanism for institutionalization of street food vending system of
Bangladesh for safeguarding the interest of the consumers as well as the vendors.

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 Research Methodology

Sampling and sample size: In order to have an idea on the background characteristics of the
vendors a socio economic survey was conducted on 40 randomly selected samples of street
food vendors out of which 8 from Dhanmondi and Dhaka area, 10 from Gulshan and Banai
areas rest 22 from Mirpur area.
The vendors were interviewed through a structured and pre-tested questionnaire and data was
collected on the existing socio-economic, demographic, food safety and personal hygiene
profiles of street food vendors.
Quality control of data collective was ensured through extensive supervision and random
revisit. The survey was conducted during the period June to July 2013.
Socioeconomic Survey: Vendors were interviewed through a structured questionnaire and
data were analyzed. Questionnaires were developed as the major means of data collection on
personal characteristics and social and cultural characteristics of the street food. Vendors,
business structure and management, production and distribution system and economic issues.
Vendors were interviewed through a structured questionnaire in Bangla language.
Data management and analysis: Survey research typically employed face to face
interviews to gather information directly from the participants. Face to face interviews by
trained enumerators and written questionnaires were combined in the form of scheduled,
structured interviews, based on a standard set of questions, included in the questionnaire. The
enumerators also could assist the respondents in understanding the questions, so that there
was no misinterpretation of words and questions and the answers were clear. The quality of
data entry process commend as the questionnaires were collected from the surveyed areas,
after the process of cleaning the questionnaires for mistakes. All questionnaires were edited
and the data were cleaned and entered in a computer. The data were analyzed by SPSS 11
package. Results were expressed as percentages.

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 Result of survey

1. Level of education of all street food vendors:

Most of the street food vendors (respondents of the informal business enterprise) are
illiterate. They never go to the school. The main reason of their illiteracy is their poverty. For
their poor financial condition their parents never inspire them to go to the school. They send
their children to work for earning money. The number of illiterate food vendors are 45%,
which is the highest position among 100%. Though a significant number of food vendors just
go to school but they do not have any certificate. The number is 37.5%. But anyone doesn’t
has any diploma and training on food vending business.
Table:
Frequency Percentage Cumulative
Percentage
School 15 37.5 37.5
SSC 4 10 47.5
HSC 1 2.5 50
Graduate 2 5 55
Diploma 0 0 55
Never goes to school 18 45 100
total 40 100
Graphically :

school
38%
45% SSC
HSC
Graduate
5% 10%
Diploma
Never goes to school
0% 3%

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 2. Overall Performance of present Business:
If we consider the overall performance of street food vending business, their performance is
average. They are able to maintain their daily expense by this. The number of this is 40%,
whereas 25% food vendors performance is good. At the same time poor performance food
vending business are also exist. According to the street food vendors the reason of their poor
performance is raising price of raw materials. They are unable to provide sufficient amount
of capital for doing the business successfully.
Table :

Frequency Percentage Cumulative

percentage
Very poor 0 0 0
Poor 11 27.5 27.5
Average 16 40 67.5
Good 10 25 92.5
Very good 3 7.5 100
Total 40 100

Graphically:

0%
8%
27%
25% Very poor
Poor
Average
Good
40%
Very good

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 3. Types of Barrier of doing the business:
Business faces many barriers while in operation. Most of the respondents (62.5%) mention
the infrastructural issue like Poor infrastructure such as transport, storage facilities, water,
electricity. Lack of working premises and poorly developed physical markets. Economic
issue was the second significant barrier faced by businessman of informal sectors (20%). At
the same time , a significant number of food vending businesses face both Infrastructure and
Economic issues. In this situation vendors cannot solve their infrastructure problems due to
economic insolvency.
Table:

frequency Percentage Cumulative

percentage
Infrastructure 25 62.5 62.5
Institutional issues 0 0 62.5
Economic issues 8 20 82.5
Both Infrastructure 7 17.5 100
and Economic issues
Total 40 100

Graphically:

18%
Infrastructure

Institutional issues

20% Economic issues

63%
Both Infrastructure and
Economic issues
0%

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 4. Motivation to start the business:

Here three different area are considered separately. In Mirpur the sample size is 20 and in
Dhanmondi and Banani the sample size is 10 and 10 respectively. All these three areas
except Banani people do this business because the starting capital is less. In Banani people
do this business because it is the best alternative to do other jobs. Some people also do this
business because of its profitability.

Table:

More Family business so known Starting capital is Other than job best
Column1 profitable business less alternative
Mirpur 10% 5% 60% 25%
Banani 30% 10% 20% 40%
Dhanmondi 20% 0% 40% 40%

Graphically:

70%
60%
50%
40%
Mirpur
30%
Banani
20%
Dhanmondi
10%
0%
More Family Starting Other than
profitable business so capital is job best
known less alternative
business

8|Page
 5. Nature of shop and business:

According to the survey , most of the food vendors shop are rented and road side open space
in Mirpur. The amount is 35% and 30% respectively. In Banani 40% of shops are situated in
road side with shade. There are also same number of rented food vending shops. Mobile
types of food vending shops are almost same in these three areas Mirpur, Banani,
Dhanmondi(15%,10%,20% respectively)

Table:

Road side with R.S.open

Column1 shade space Rented Mobile others
Mirpur 20% 30% 35% 15% 0%
Banani 40% 10% 40% 10% 0%
Dhanmondi 40% 10% 10% 20% 20%

Graphically:

40%
35%
30%
25%
20% Mirpur

15% Banani

10% Dhanmondi

5%
0%
Road side R.S.open Rented Mobile others
with space
shade

9|Page
 6. Source of capital for starting the business:
According to the survey, most of the vendors raise the capital for doing business from their
parents. The number is approximately 45%. Whereas about 32.5% people start their business
from their own savings. Those who start their business by their own savings they did another
work before doing this. Most of them are aged person. Those people start their business at
early age almost all of them collect money from their parents. Some people also take Non
institutional loan for starting food vending business. Especially those who start business with
comparatively large capital they take this loan from cooperative society.

Table:
Frequency Percentage Cumulative
percentage
Parents 18 45 45
Own savings 13 32.5 77.5
Non institutional 9 22.5 100
loan
Institutional loan 0 0
Other 0 0
Total 40 100

Graphically:

other 0%

Institutional loan 0%

Non inatitutional loan 22.50%

own savings 32.50%

Parents 45%

0% 10% 20% 30% 40% 50%

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 7. Start up capital(taka):
Most of the business required startup capital above 8ooo tk all of the three areas Mirpur,
Banani and Dhanmondi. The amount is respectively 40%,80%and 60%. This cost is largely
depends on the nature of the area. Among these three area Banani is the most expensive area
for this all kind of cost to startup the business is also expensive. On the other hand Mirpur
area is relatively less expensive area. So, to start and run any business is less costly.

Table:
Mirpur Banani Dhanmondi
Frequency Percentage Frequency Percentage Frequency Percentage
1000-3000 4 20 0 0 3 30
3001-6000 4 20 0 0 0 0
6001-8001 4 20 2 20 1 10
Above 10 40 8 80 4 60
8000
Total 22 100 10 100 8 100

Graphically:

90%
80%
80%
70%
60%
60%
50%
40%
40%
30%
30%
20% 20% 20% 20%
20%
10%
10%
0% 0% 0%
0%
1000-3000 3001-6000 6001-8000 Above 8000

Mirpur Banani Dhanmondi

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 8. Location of vending shops:
Most of the vendors shop are situated near the footpath in all the three wards approximately
62%,78%,67.7% accordingly in Mirpur,Dhanmondi and Banani. Street food vendors
establish their business mostly on the footpath due to easy accessibility of consumers.
Table:

Characteristics Mirpur Dhanmondi Banani

Location of the
vending shops(%)
Near footpath 62 78 67.7
Near bazaar 18 3 .7
Near any
establishment 4 5 3.3
Near school 2 2 1.3
Near office 2 3 22
Near restaurant 2 1 0
Others 10 8 5

Graphically:

80
70
60
50
40
30 Mirpur
20
10 Dhanmondi
0 Banani

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 9. Ownership of food vending business:
Most of the business are sole proprietorship in all the three areas. Only some partnership
business can be seen in Dhanmondi. But the number is so less. Approximately 20%.
Whereas in Mirpur and Banani 100% business are sole proprietorship in nature. The main
reason of this is they are unaware about the partnership business because of their illiteracy .
If they follow the partnership business rule then they will able to increase the size of their
business otherwise no improvement is possible.

Table:

Son/daughter of
Self owner owner Partners Laborer
Mirpur 100% 0% 0% 0%
Banani 100% 0% 0% 0%
Dhanmondi 80% 0% 20% 0%

Graphically:

120%

100%

80%
Mirpur
60% Banani
Dhanmondi
40%

20%

0%
Self owner Son/daughter Partners laborer
of owner
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 10. Food Safety Profile:

In all of the surveyed areas, the vending shops (on average nearly 68%) were located on the
footpath and the rest were located at other possible places such as near aisles of the bazaar,
school, restaurant, office vicinity etc. Sixty six percent and 58% of the shops were located
by the side of drains, sewerage, manhole and dustbins in Dhanmondi and Mirpur areas,
respectively. Almost 30% vending carts of all areas surveyed were situated near the
municipal drains.

Ninety four percent reported that the source of drinking water for consumers was stored
water that was collected from the municipal tap water supplied by Water and Sewerage
Authority (WASA) The water was almost always stored in plastic drums without lids thus
making it more susceptible to contamination .

11. Licenses/Permits:

Almost 90% of the vendors replied in the negative when they were asked whether they had
to pay for doing their vending businesses. The rest 10% vendors agreed that they were
paying money to the Police, market committee and others.

Over 95% of the street food vendors felt they should have license for their business but
virtually none had a license. The few, who said they had the licenses, had a business
permit or food-selling permit. The food vendors were asked whether they had any training
on food safety and/or food serving not. Almost all the vendors replied, they had no
training either on food safety or on food serving irrespective of the survey areas. There
was almost no monitoring and supervision of the street food vending system or the vendors.

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 Relationship between the variables
 Association between Education level and overall performance:

performance_bus * Edu Crosstabulation

Count

Edu
Never go to
School SSC HSC Graduate the school Total
performance_bus poor 3 0 0 0 8 11
average 7 2 0 1 7 17
good 4 1 1 1 2 9
very good 0 1 0 0 1 2
Total 14 4 1 2 18 39

The cross tabulation data shows that most of the respondent’s never go to school. Level of
education has no significant relation with the business performance. For doing food vending
business education is not important. They just need basic knowledge for doing this business.

8
Edu
School
SSC
HSC
Graduate
Never go to the school

6
Count

0
poor average good very good

performance_bus

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 Chi-Square Te sts

As ymp. Sig.
Value df (2-sided)
Pearson Chi-Square 13.058 a 12 .365
Lik elihood Ratio 13.526 12 .332
Linear-by-Linear
1.933 1 .164
As soc iation
N of Valid Cases 39
a. 17 cells (85.0% ) have expected count less t han 5. The
minimum expected count is .05.

Here, P- value = 0.365, which is bigger than 0.05. Therefore, both the variable is independent
variable. There is no significant relationship between level of education and overall
performance of the present Business at 5% level of significance.

 Association between start up capital and performance:

Capital_st * performance_bus Crosstabulation

Count
performance_bus
poor average good very good Total
Capital_st 1000-3000 3 1 2 1 7
3001-6000 3 1 0 0 4
6001-8000 3 3 1 0 7
Above 8000 2 12 6 1 21
Total 11 17 9 2 39

From this we see that, for establishing most of the street food vending businesses need above
8000 tk. And their performance is mostly in average level.

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 12
Capital_st
1000-3000
3001-6000
6001-8000
Above 8000
10

8
Count

0
poor average good very good

performance_bus

Chi-Square Te sts

As ymp. Sig.
Value df (2-sided)
Pearson Chi-Square 12.590 a 9 .182
Lik elihood Ratio 13.957 9 .124
Linear-by-Linear
1.210 1 .271
As soc iation
N of Valid Cases 39
a. 14 cells (87.5% ) have expected count less t han 5. The
minimum expected count is .21.

Here, P- value = 0.182, which is greater than 0.05. P value 0.182 means that there are 18.2%
error in relation between startup capital and overall performance of the business. There is a
relationship between startup capital and overall performance of the present Business at 5%
level of significance. But the relationship is not so strong.

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  Association between capital structure and physical structure:

Phy_str * Capital_st Crosstabulation

Count
Capital_st
1000-3000 3001-6000 6001-8000 Above 8000 Total
Phy_str Road side with shade 1 1 3 7 12
Road side open space 3 1 2 1 7
Rented 1 1 1 9 12
Mobile 0 1 1 4 6
Other 2 0 0 0 2
Total 7 4 7 21 39

The cross tabulation data shows that for rented and food vending shops with shade requires
more money than Mobile and Road side open space.

10
Phy_str
Road side with shade
Road side open space
Rented
Mobile
Other
8

6
Count

0
1000-3000 3001-6000 6001-8000 Above 8000

Capital_st

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 Chi-Square Te sts

As ymp. Sig.
Value df (2-sided)
Pearson Chi-Square 18.969 a 12 .089
Lik elihood Ratio 18.132 12 .112
Linear-by-Linear
.362 1 .547
As soc iation
N of Valid Cases 39
a. 18 cells (90.0% ) have expected count less t han 5. The
minimum expected count is .21.

Here, P- value = 0.089, which is greater than 0.05. P value 0.089 means that there are 8.9%
error in relation between capital structure and physical structure of the business. There is a
relationship between capital structure and physical structure of the present Business at 5%
level of significance. But the relationship is not so strong.

 Association between Physical Structure and Barrier:

Phy_str * Barrier Crosstabulation

Count

Barrier
both
economic infrastructure
Infrastructure issues and economic Total
Phy_str Road side with shade 11 0 1 12
Road side open space 4 0 3 7
Rented 4 6 2 12
Mobile 5 0 1 6
Other 2 0 0 2
Total 26 6 7 39

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Here, we see most of the food vending shops are facing infrastructure problem. Their
business area is small for this they do not face economic problem. But rented shops required
relatively more money than others so some of them also face economic problem. So, it can
be said that barrier is related with Physical structure.

12
Phy_str
Road side with shade
Road side open space
Rented
Mobile
10
Other

8
Count

0
Infrastructure economic issues both infrastructure and
economic

Barrier

Chi-Square Te sts

As ymp. Sig.
Value df (2-sided)
Pearson Chi-Square 20.717 a 8 .008
Lik elihood Ratio 21.468 8 .006
Linear-by-Linear
.371 1 .542
As soc iation
N of Valid Cases 39
a. 13 cells (86.7% ) have expected count less t han 5. The
minimum expected count is .31.

Here, a strong relationship exist between Physical Structure and Barrier. This is because the
P value is .008. that is less than .05 at 5% level of significance.

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  Association between Number of people work and physical structure:

Phy_str * People_wo Crosstabulation

Count
People_wo
One two Three More than 4 Total
Phy_str Road side with shade 1 7 4 0 12
Road side open space 6 1 0 0 7
Rented 0 2 4 6 12
Mobile 2 3 1 0 6
Other 0 2 0 0 2
Total 9 15 9 6 39

Those road side food vending shops structure is large they need more workers. Here, we see
rented shop is the largest among other three so its need more workers. Whereas road side
open space required only one worker.
7
Phy_str
Road side with shade
Road side open space
Rented
6 Mobile
Other

4
Count

0
One two Three More than 4

People_wo

21 | P a g e
 Chi-Square Te sts

As ymp. Sig.
Value df (2-sided)
Pearson Chi-Square 39.268 a 12 .000
Lik elihood Ratio 40.458 12 .000
Linear-by-Linear
.513 1 .474
As soc iation
N of Valid Cases 39
a. 20 cells (100.0%) have expected count less than 5. The
minimum expected count is .31.

Here, p= .000. that is smaller than .05. so a strong relationship is exist between these two
variables at 5% level of significance.

Areas for future researchers:

This research is mainly on the overall Informal business enterprise (street food vending
business) of Bangladesh and its characteristics, problem and progress. Here I have just
collected data from some specific area of Dhaka city and my sample size was only 39.
There are many options to further research in this sector.

a) A research could be done with more samples to get a clear view regarding the issue.
b) A research could be done where the sample will be collected from every geographic
area. That is not covered in this research.
c) A qualitative research could be done only few identified independent factors to test
the dependent variable.
d) There are no reliable sources of information about the number of street food vendors
Operating in Dhaka City Corporation area, and as such it will be useful to conduct a
Survey to identify the total number of street food vendors and their socio-economic
condition and training needs as well.
e) Research can be carried out extensively to determine the microbial contamination of
street foods and the extent of prevalence of some drug (e.g. Ampicillin, Penicillin)
resistant bacteria that are spreading through street foods in the urban areas.

f) Street foods pose risks of physical and chemical nature given that they are exposed
to the road side and traffic pollution caused from different kinds of vehicles. It is
necessary to investigate the physical and chemical contamination of the street food
samples and there is need to develop awareness in order to avoid physical and

22 | P a g e
 chemical hazards.

Conclusion and Recommendation:

After doing the research it can be said the role of ‘ Informal business organization’ to our
economy is very vital. This business is not only popular in Bangladesh , it also popular is
many third world countries. This business is popular for its easy starting and maintaining
policy. The survey result also show that the starting capital is also small comparatively other
business organizations. Though the size of capital is also depends largely on the position of
the business. Most of the vendors are doing this business as their main business. They gain
their livelihood from this. Some variables are related with the performance of the business.
But most of the variables are not related. Their performance is average. But comparatively
bad in previous days due to raising price of raw materials. Most of the food vendors are not
educated at all. Some of them are even never goes to the school.

There is a negative concept that the street food are not healthy and the vendors do not have
any training on this. Street food vendors practiced minimal hygienic and sanitary practices.
The hygienic practices in question included food preparation, handling of utensils; place for
food preparation, personal hygiene and methods of storing cooked food. Due to lack of
proper knowledge and guidance on street food vending, vendors prepared their foods in
explicitly unhygienic and unsanitary conditions.

This study strongly recommends that every vendor, helper or food handler should undergo a
basic training in food hygiene system. This is to ensure that they follow the required rules
for proper hygiene and sanitation.

23 | P a g e
The government should invest in the street food industry as it provides employments, cheap
food, and wide verity of foods for the urban dwellers. Through the Ministry of Health and
Local Government, legislation should be developed to recognize the street food industry by
developing code of practice for street food vending.

Improving the safety of street-vended foods in any developing country is a great challenge.
Research needs to be conducted to determine the safety and socioeconomic importance of
street vended foods. One of the major driving forces towards efforts to improve street food
vending is to provide license among the food vendors according their training. Success in
this regard can only be ensured where food control authorities and street food vendors work
together to improve the sector, with each stakeholder having a clear understanding of their
roles and responsibilities.

Refercences:

1.Ayalew, M. S. 2008. What is food security and famine and hunger?(available at:
http://www.bradford.ac.uk/research/ijas/ijasno2/ayalew.html).

2. FAO. 2009. What is food security?(available at http://www.fao.org/es/ESA_html).

3. M Sayeed Alam, Ms Kohinoor Biswas ,mtiaz Ahmed (2011) "Marketing Practices in the
Informal Enterprises: An Excerpt from Dhaka”, Marketing Management , APH Publishing
Corporation New Delhi, India . pp 1-9

4. Kohinoor Biswas, M Sayeed Alam, Farhan Faruqui (2012) “An Roadside Food Vendors
Turnout as Brands? A Case Study from Dhaka" International Marketing Conference ,
Organized by Indian Institute of Management , Calcutta, 28-30 December 2012

5. Institutionalization of Healthy Street Food System in Bangladesh: A Pilot Study with

Three Wards of Dhaka City Corporation as a Model. Department,University of Dhaka.
February 2010.

6. Consumers International, Kuala Lumpur. 2006. Serving it Up- Street food in Asia.

24 | P a g e
Appendix:

Questionnaire: That was used in the Survey:

Informal Enterprise Survey

All information is used only for research purpose

Characteristics of the IS entrepreneur in Dhaka (area: ----------------------------------)

Part 1

I. Type of Business

A. Trading
Raw food vendors (Meat, Fish, Spices, Vegetables), fruit vendors, processed fruit
vendors, Carpentry, Civil work, Make/Repair furniture, Tailoring, Handloom
weavers, Boutiques

B. Service:
Hotels/Restaurant, Washing car, Car repairing and maintenance, Electrical work,
House painting, Plumbing, Mobile phone repairing, Watch repairing, Repairing of
home appliances

25 | P a g e
 C. Manufacturing
D. Transport (Rickshaw, Van, Battery Rickshaw etc)
II. Physical Structure
A. Road Side with Shade
B. Road Side open Space
C. Rented
D. Mobile Other
III. Enterprise
A. Inherited
B. Not Inherited (Sole Proprietorship, partnership (how many……..)

1. Age (When start the business)

A. 20-29
B. 30-39
C. 40-49
D. Above 50

2. Level of education
A. School.
B. SSC
C. HSC
D. Graduate
E. Diploma
F. Never goes to school

3. No. of dependent family members

A. Two
B. Three
C. Four
D. More than Four

4. Motivation to start the business

A. More Profitable
B. Family business so known business
C. Starting Capital is less
D. Other than job best alternative

5. Source of your support to start the business

A. Parents
B. Own Savings
C. Non Institutional Loan
D. Institutional Loan
E. Other (please specify)

26 | P a g e
6. Start up capital
A. 1000- 3000
B. 3001-6000
C. 6001-8000
D. More than 8000

7. No. of people working (Family and hired)

A. One (F/H)
B. Two (F/H)
C. Three (F/H)
D. More than three (F/H)

8. Selection of Business Location

A. Random Selection
B. Familiarity with this place
C. Suggested by expert (known person)
D. Family business location
E. This place is only available

9. Overall performance of present business

A. Very poor
B. Poor
C. Average
D. Good
E. Very Good

10. Do you have any plan for business registration

A. Apply for registration

B. Collect application
C. No plan about registration
D. Others

11.Types of Barrier

A. Infrastructure (Poor infrastructure such as transport, storage facilities, water,

electricity. Lack of working premises.– Poorly developed physical markets.

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 B. Institutional issues (Lack of formal schooling sometimes even resulting in illiteracy.
Limited access to land and property rights. Limited access to formal finance and
banking institutions. Reliance on self-supporting and informal institutional
arrangements. Too restrictive or cumbersome taxation systems and labour laws.
Excessive government regulations in areas such as business startup

C. Economic Issues (Excessive registration and transaction costs of starting or operating

businesses. Lack of opportunities for bulk purchase of inputs. Lack of working
capital: credit has to be obtained from informal sources such as friends or relatives or
non-banking financial agencies with unfavorable terms. Insufficient funds do not
allow for further investments.)

Sketch of last five years activities

Year Activity

“Thank you”

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