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Impact of Innovative, Productive and Ethical Entrepreneurship in the Food Industry of Developing Economy: A Comparative Literature Review
Rahaman Hasan, Dr. Dababrata Chowdhury, Professor Jay Mitra

Last modified: 2017-10-29

Abstract


This paper’s main intention is to contribute a comparative study of entrepreneurship literature.  More specifically, attention is provided to concentrate towards the entrepreneurship practices of developing economy. In analysing entrepreneurship literature for food industry the concept of food adulteration is introduced. Food adulteration is considered to be a national problem for Bangladesh (developing economy). It is considered food adulteration acts (institutions) in Bangladesh to be very old, which lowers the effectiveness of law against the situation and thus the ill-practitioners (unproductive and destructive entrepreneurs) are getting away with the crime committed. Suggestion of time to time revision of the food adulteration act considering the current situation would assist to handle the situation better, yet all the steps taken to tackle the situation has failed and food adulteration is named as “silent killer” for the society (Daily Sun, 2012 and The Daily Star, 2012). The paper also identifies innovative, productive and ethical entrepreneurship practices can be beneficial for both social and economic development of a country; hence attempts to search for evidence to provide solution for food adulteration crisis through the same entrepreneurial approach.

Keywords


Entrepreneurship; productive entreprenruship; innovation, food adulteration; developing economy

References


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