Gender And Access To Credit In Micro And Small Enterprises In Mutare, Zimbabwe

Q4 Business, Management and Accounting Restaurant Business Pub Date : 2019-10-18 DOI:10.26643/rb.v118i10.9319
David Damiyano, N. Dorasamy
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Abstract

The research study sought to investigate the relationship between access to credit and gender in urban areas of Zimbabwe in which the informal sector is larger than the formal sector. In order to achieve this, the study used the Grameen Theory of micro-lending in Bangladesh, the MC2 theory and ROSCAs theories. The study used secondary data obtained from ZIMSTATS, World Bank, Confederation of Zimbabwe Industries (CZI), the Wisrod website and other publications. E-Views was used to analyze the data using Ordinary Least Squares (OLS) for estimation. The results obtained revealed that gender and age of the client are insignificant in determining accessibility of credit from MFIs. Work attendance, loan repayment ability and profit per day have a positive relationship with access to credit; and firm age has a negative relationship with access to credit in Zimbabwe. In light of these results, the study recommended the government to increase access of credit so as to increase economic activity where there is a large informal sector.  In addition, it also recommended that the government should implement policies which enable the participation of women and also use credit creation multipliers as a way to increase economic activity leading to economic growth.
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津巴布韦穆塔雷微型和小型企业的性别和信贷机会
这项研究试图调查津巴布韦城市地区获得信贷的机会与性别之间的关系,在这些地区,非正规部门比正规部门大。为了实现这一点,本研究采用了孟加拉国小额贷款的Grameen理论、MC2理论和ROSCA理论。这项研究使用了从津巴布韦国家统计局、世界银行、津巴布韦工业联合会(CZI)、Wisrod网站和其他出版物获得的二次数据。E-Views用于使用普通最小二乘法(OLS)进行估计来分析数据。所获得的结果表明,客户的性别和年龄在确定小额金融机构的信贷可及性方面并不重要。出勤率、贷款偿还能力和日利润与获得信贷的机会呈正相关;企业年龄与津巴布韦获得信贷的机会呈负相关。鉴于这些结果,该研究建议政府增加信贷渠道,以增加有大型非正规部门的经济活动。此外,它还建议政府执行使妇女能够参与的政策,并利用信贷创造乘数来增加经济活动,从而实现经济增长。
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Restaurant Business
Restaurant Business Business, Management and Accounting-Tourism, Leisure and Hospitality Management
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期刊介绍: Restaurant Business is the leading media brand in the commercial foodservice industry, with a focus on entrepreneurship, innovation and growth. Restaurant Business understands the new state of media like no other, recognizing the importance and nuances of each, and helping you retrieve the information you need, wherever, whenever. Each product of Restaurant Business concisely shows growth-minded restaurateurs how to capitalize on trends, new concepts, changes in consumer tastes, new purchasing strategies and peers’ best practices. Our editors track ideas and trends as they develop within key channel segments including high-volume independents, multiunit operators, emerging chains and the top 100 chains, plus their top franchisees.
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