CHARACTERIZATION OF PRODUCTION TECHNOLOGIES EMPLOYED BY SELECTED SMALL AND MEDIUM SCALE ENTERPRISES IN THE FOOD AND BEVERAGE INDUSTRY IN SOUTHWESTERN NIGERIA

Abstract

The study examined the production technologies used by selected small and medium enterprises (SMEs) in the food and beverage industry in Southwestern Nigeria. This is with a view to discovering the features of production technologies
and how they promote efficacy of production. The study was carried out in Lagos, Ogun and Oyo States in Southwestern Nigeria where there is high concentration of food processing firms (FPFs). Multi-stage sampling technique was used to
select the local governments and towns with high concentration of FPFs in each State. Two hundred and fifty FPFs were selected using purposive sampling technique. Primary data were collected with two sets of questionnaire. The first set, which elicited information on type and nature of production technologies, facilities and the production system, was administered on production managers of the firms. The second set, which elicited information on effectiveness of production technologies, was administered on one randomly selected production employee in each firm. Data collected were analysed using mean and frequency distribution. The results show that technologies of the firms were for baking, filtration and pasteurization unit operations. Furthermore, the firms were also characterized by use of imported automated, mixture of automated and manual
machines, while few used locally fabricated machines for batch production. The study concluded that methods used for production by the firms are suitable but may have probably promoted few defects in production. However, the use of imported machines by some of the firms may not aid the sustainable development of Nigeria.