Browsing by Author "Nakibuuka, Hafswa"

Now showing 1 - 1 of 1
  • No Thumbnail Available
    Item
    Technology Attributes, User Awareness and Market Acceptability of Clean Cooking Technologies Among Foodservice Enterprises in Kampala.
    (Makerere University Business School, 2025-10-01) Nakibuuka, Hafswa
    Efforts to promote clean cooking technologies in Uganda continue to face significant challenges, with market acceptance rates remaining relatively low, particularly among food service enterprises. This study investigates the influence of technology attributes and user awareness on the market acceptability of clean cooking technologies among women- and youth-owned food service enterprises in Kampala. Specifically, the study aimed to: (1) characterize clean cooking technologies used by these enterprises; (2) assess the association between technology attributes and market acceptability; (3) examine the association between user awareness and market acceptability; and (4) explore the combined effect of technology attributes and user awareness on market acceptability. The study used a cross-sectional design and data was collected between April and May 2025 using a structured survey questionnaire. A total sample of 400 enterprises using clean cooking technologies was randomly selected from a target population of 16,032 food service enterprises operating within Kampala District. The findings revealed that both technology specific attributes and user awareness had a significant positive relationship with market acceptability. Furthermore, their combined effect explained 67% of the variance in market acceptability, suggesting that other factors beyond these two also play a role. The study recommends that government and development partners should strengthen user awareness through community-based initiatives, such as women-led stove installation workshops and public demonstrations to boost adoption. Producers should also ensure that clean cooking technologies are aligned with user needs. However, the study was limited to food service enterprises in Kampala District, which restricts the generalizability of the findings to the rest of Uganda. Additionally, it employed a purely quantitative approach. Future research should consider using mixed methods to gain deeper insights into the drivers of market acceptability.