The Financial Problems of Nigerian Bread Industry (a Case Study of Freedom Bakery Enugu-ngwo 1995-2005)
CHAPTER ONE
OBJECTIVE OF THE STUDY
The objectives of the study are;
- To find out if raw materials constitute into financial problem.
- To find out whether PHCN power is one of the financial problems
- To find out if fuel contribute into financial problem.
- To find out if transport is one of the financial problem.
- To find out if transport is one of the financial problem.
- To find out if taxes are constituent of financial problem.
CHAPTER TWO
REVIEW OF RELATED LITERATURE
Conceptual Frame work
In Nigeria bread is a staple food product prepared by baking dough of flour and water (Osuji, 2008). It has high nutritional value and its consumption is steadily on the increase due to its convenience as a ready to eat food product (David, 2006). Wheat flour is particularly well suited for bread making because of its glutamine and gladden content. These two substances combine with water to form the gluten network which is essential for dough development during bread making (Dwyer and O‟Halloran, 2009). Bread is highly nutritious and eaten in one form or another by nearly every person on earth. As an excellent source of vitamins, protein and carbohydrates bread has been an essential element of human diets for centuries in all regions (Ryan, 2006). Bread is solid foam; typical bread has the crust with the characteristic golden brown colour and white crumbs. Bread has a short life due to its chemical composition and moisture content compared to other baked products. Nutritionally, bread contains high percentage of carbohydrate and fat both of which are needed for energy and source of calories. Other nutrients like vitamins, mineral and protein are relatively in small proportion(Dwyer and Hallow, 2009). Fats such as butter, vegetable oils, lard, or that contained in eggs affects the development of gluten in breads by coating and lubricating the individual strands of protein and also helping hold the structure together. If too much fat is included in breaddough, the lubrication effect will cause the protein structures to divide (Nicole et al.,2012). A fat content of approximately 3% by weight is the concentration that will produce the greatest leavening action. In addition to their effects on leavening, fats also serve to tenderize the breads they are used in and also help to keep the bread fresh longer after baking (Cauvain and Young, 2005). Yeast is a leavening agent added to have desirable dough. Most leavened breads are made with yeast, a microscopic organism that feeds on carbohydrates in flour, converting them into alcohol and carbon dioxide in a process called fermentation. Breads made with yeast must be allowed time to rise before baking (Akinpelu, 2010) Sugar is broken down by the yeast to form CO2. It gives a slightly sweet taste desired in the product. It contributes to the browning of the crust of the product when baked. It reduces the strength of gluten and creates certain textural effects such as hardness (Akinpelu, 2010). Salt acts to improve the flavour, texture and colour of the bread. It stabilizes yeast development and toughens the dough, which results in improvement in texture. The gluten structure is strengthened and prevented from baking during fermentation (Akinpelu, 2010).This helps to develop gluten, dissolve sugar and causes chemical leavening compounds to start a reaction. It helps the yeast growth during heating and promotes the gelatinization of starch (Dwyer and Hallow, 2009). Bread improvers are frequently used in the production of commercial breads to reduce the time that the bread takes to rise, and to improve the texture and volume of bread. Chemical substances commonly used as bread improvers include ascorbic acid, hydrochloride, sodium met bisulfate, ammonium chloride, various phosphates, amylase, and protease (Famosinpe, 2011).
CHAPTER THREE
RESEARCH METHODOLOGY
Research design
The researcher used descriptive research survey design in building up this project work the choice of this research design was considered appropriate because of its advantages of identifying attributes of a large population from a group of individuals. The design was suitable for the study as the study sought to the financial problems of Nigeria bread industry. A case study of freedom bakery Enugu-Ngwo 1995-2005
CHAPTER FOUR
PRESENTATION ANALYSIS INTERPRETATION OF DATA
Introduction
Efforts will be made at this stage to present, analyze and interpret the data collected during the field survey. This presentation will be based on the responses from the completed questionnaires. The result of this exercise will be summarized in tabular forms for easy references and analysis. It will also show answers to questions relating to the research questions for this research study. The researcher employed simple percentage in the analysis.
DATA ANALYSIS
The data collected from the respondents were analyzed in tabular form with simple percentage for easy understanding.
A total of 133(one hundred and thirty three) questionnaires were distributed and 133 questionnaires were returned.
CHAPTER FIVE
SUMMARY, CONCLUSION AND RECOMMENDATION
Introduction
It is important to ascertain that the objective of this study was to ascertain the financial problems of Nigeria bread industry. In the preceding chapter, the relevant data collected for this study were presented, critically analyzed and appropriate interpretation given. In this chapter, certain recommendations made which in the opinion of the researcher will be of benefits in addressing the challenges of the financial problems of Nigeria bread industry
Summary
This study was on the financial problems of Nigeria bread industry. A case study of freedom bakery Enugu-Ngwo. Six objectives were raised which included: To find out if raw materials constitute into financial problem, to find out whether PHCN power is one of the financial problems, to find out if fuel contribute into financial problem, to find out if transport is one of the financial problem, to find out if transport is one of the financial problem, to find out if taxes are constituent of financial problem. In line with these objectives, two research hypotheses were formulated and two null hypotheses were posited. The total population for the study is 200 staff of freedom bakery Enugu. The researcher used questionnaires as the instrument for the data collection. Descriptive Survey research design was adopted for this study. A total of 133 respondents made principals, vice managers, administrative staffs and junior staff were used for the study. The data collected were presented in tables and analyzed using simple percentages and frequencies
Conclusion
Lean challenges in the form of waste as well as equipment not used as specified. Quality challenges in the form of faulty produce, ingredients split on the floor and on the equipment and delays in changing batches on the production line. Flexibility challenges due to difficulties with changing batches on the production line.
Recommendation
Problems of high cost of raw materials, power supply and untimely supply of raw materials can be minimized if more producers embraced cooperative association so that they can pool their resources together for seeking information on new technology, marketing and effective management of resources.
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