Sustainability of Indigenous Butchery Business in Ghana

Abstract

The study explores the sustainability practices among Indigenous butchery businesses in a developing country, and in this context, Ghana. Qualitative interview data are employed to understand the start-up procedures, sustainable factors, benefits, opportunities, challenges and strategies that advance the sustainability of butchery businesses. The results show that starting a butchery business depends on a person's tradition or cultural heritage, apprenticeship, training and skills or past experiences. Other factors include support from family and suppliers, dedication and diligence to work, managerial experiences and good luck that may be relatively linked to religious prayers. This study is one of the few studies that extensively explore the possibility and sustainability of Indigenous butchery businesses in Ghana. The approach used does not only provide practicable findings limited to research purposes but also suggestions that are applicable to daily practices and policy formulation.

Citation

Majeed, M., Gyimah, P. and Sadik, A. (2023), "Sustainability of Indigenous Butchery Business in Ghana", Adeola, O. (Ed.) Casebook of Indigenous Business Practices in Africa, Emerald Publishing Limited, Leeds, pp. 53-69. https://doi.org/10.1108/978-1-80455-762-420231008