Vol. 12, Issue 9 (2023)

Author(s):
Babhulgaonkar Mansi, Janaki Srinath Puskuri, K Aparna and Narendra Raju

Abstract:
A survey was conducted among the 30 small scale entrepreneurs in the business of traditional Telangana foods in Hyderabad selected by purposive random sampling technique. Interview method with a structured questionnaire was used for finding out the challenges faced by them while preparing, packaging, storing and quality aspects while selling the products. The most popular and best-selling foods were sakinalu, garelu, arisalu, bundi laddoo, and palli laddoo with demand peaking during festivals. Sunflower oil (70%) and palm oil (30%) were utilised as frying medium. LDPE (50%) and ordinary packaging (50%) were employed as packaging materials. Entrepreneurs faced two quality challenges: breakage (66.67%) and rancidity (13.33%). Entrepreneurs expecting mechanisation (93.33%) and incentives (6.67%). The survey concluded that entrepreneurs were facing challenges while preparing products manually which leads to physical exhaustion, back pain so, they are expecting mechanization to reduce drudgery. They are facing challenges related to breakage and storage so suitable packaging technology should be developed.Many enterprises, lack of storage facility so they are preparing products on daily basis and selling which is a hinderance to the business. In addition to mechanization entrepreneurs are expecting some policies, and incentives from local government which can lead to further growth of an enterprise.