MRDV / Institute for Rural Development

PhDRDV / Institute for Rural Development / See the attached abstract below

PHDRDV / Institute for Rural Development

Institute for Rural Development / MRDV

Institute for Rural Development / PhDRDV / Studies conducted in some parts of the world have highlighted the fact that Asian-owned small, medium and micro enterprises (SMMEs) always thrive better than those that other racial groups own. For example, a Global Entrepreneurship Monitor study revealed that in South Africa, Blacks owned few businesses and rarely took advantage of the entrepreneurial opportunities available to them even though there are policies that underpin the promotion of SMME. The aim of this study was to compare the determinants of performance of Asian and Black-owned small supermarkets in Thulamela Local Municipality. Specific objectives of the study were to: (1) assess the indicators of performance of small supermarkets; (2) compare the performance factors of Asian- and Black-owned small supermarkets; and (3) suggest intervention strategies to improve the performance of the small supermarkets. A cross-sectional study underpinned by a mixed methods approach and techniques was applied in two sequentially integrated phases. The first phase was qualitative in nature and participants were officials from the Local Economic Development units in Thulamela Local and Vhembe District Municipalities, representatives of Associations of Business Owners, Blacks (Venda and Shangaan speaking) small supermarket owners and Asian (Indians/Pakistanis and Chinese) small supermarket owners. Snowball sampling was used to select interviewees. Data was analysed using the Atlas- ti.7.0.81 software. The second phase was quantitative in nature. Small supermarket owners who were involved during qualitative phase also participated in phase two. Data was analysed using the Statistical Package for Social Sciences (SPSS) ver 24.0 for windows. Mann-Whitney tests were conducted to establish if there were differences in the perceptions of participants due to race, gender and geographic location. The indicators of success commonly mentioned were number of employees, profit, survival of the business over a long period, and stock or inventory and growths. Asian-owned small supermarkets were performing better because they used more effective and efficient purchasing plus supply systems. Their collectivist culture and networking abilities made them realise higher levels of efficiency when purchasing goods compared to the Black entrepreneurs. Black-owned small supermarkets were performing poorly because of their weak entrepreneurship culture, human capital and business ties. Unfair competition from spaza shops negatively affected their performance. Other factors hindering the performance of the latter were crime and rigid labour laws. In small supermarkets owned by Asians, shoplifting and burglaries were monitored using surveillance cameras during the day. Security companies were deployed during night hours. iii Regarding perception of motivation to start a business, there were significant differences due to race of small supermarket owners and location or area of operation (P < 0.05). Significant differences in perception (P < 0.05) among the races and due to gender and location were attributed to the culture of business owners. Effects of social capital on performance of small supermarkets were reported (P < 0.01). Based on the findings of this study, small supermarket owners should strengthen their human capital through participating in training programmes, especially on supply chain management, marketing and financing. The need for creating networks that help to access information needed to take advantage of the support from the state institutions and the non-governmental sector was evident. Thus, it was concluded that improved performance of small supermarkets could be realised through strengthening human capital, joint purchasing, establishing effective networks and diversifying business activities.

MESMEG / Department of Mining and Environmental Geology / Although clay brick manufacturing has been going on for many years in South Africa, informal small-scale clay brick manufacturing enterprises are not officially regulated. Consequently, informal brick makers in the study area do not adhere to the demanding requirements of the South African National Standards for burnt clay masonry. Therefore, their clay bricks lack uniformity in terms of quality. Preliminary work revealed that over time, buildings constructed with these bricks develop cracks, thereby compromising safety. The importance of product quality management is not well understood in the informal brick manufacturing enterprises. As a result, they do not have any product quality management guidelines. The main purpose of this research was to develop the product quality management guidelines for ensuring quality in small-scale brick making enterprises in Dididi area. The specific objectives were to characterize the raw materials for clay brick manufacturing, identify and assess the technical problems of clay brick production, analyse the process of clay brick production and determine areas where product quality improvement is warranted. The research involved fieldwork which included soil sampling, analysis of clay brick production through the use of questionnaires and onsite observation of the production process, collection of samples of burnt bricks which were examined for compressive strength, water absorption as well as dimension measurements. These were then compared with the prescribed quality standards. Laboratory analyses of samples of raw materials were conducted and these included sieve analysis which was conducted in order to establish the particle size distribution of the raw materials; Atterberg limit tests were conducted in order to establish the physical characteristics of the soil. Chemical and mineralogical analyses were carried out to determine the chemical and mineralogical composition of the soil using XRF and XRD respectively. The textural characterisation of the material revealed abundance of sand sized particles and significantly low amounts of clay and silt. The plasticity of the soil used for bricks manufacturing in the study area was found to be ranging from slight to medium plasticity. Chemical analysis showed elevated silica contents with minor amounts of alumina and iron oxide. XRD analysis revealed the dominance of non-clay minerals with the highest concentration of quartz. The average compressive strengths of the tested brick samples for site A was 3.8, and 2.9 and 3.8 MPa for sites B and C respectively. The water absorption of the bricks was 13.5, 15.0 and 16.1% for samples from Site A, B and C respectively. The bricks dimensions met the recommended standards although their sizes were not uniform. v The survey conducted on brick manufacturing process revealed that the technical inefficiencies were mostly influenced by human and mechanical factors as well as the material inappropriateness. The production process was found to be too manual and labour intensive. Selection of the raw materials for brick manufacturing was based on indigenous knowledge and experience and most of the brick manufacturers lacked the prerequisite experience for making quality bricks. On the basis of the results of this research, it can be concluded that the materials used for manufacturing of clay bricks in Dididi are not well suited for making good quality bricks due to the reduced plasticity of the soil and the high concentration of quartz. These render the bricks brittle. It was also concluded that the production process also contributes to the poor quality of the bricks as the nature of the process was too manual. Selection of materials based merely on knowledge and experience and no scientific tests resulted in selection of inadequate materials which in turn affect the quality of the final bricks. It is therefore recommended that plastic clays be added to the raw clay materials to enhance its moulding property. In addition, materials such as internal fuels and anti-shrinkage materials should be incorporated into the process cycle to prevent cracking during drying and firing. Based on the findings of the analysis of the production process, it is recommended that mechanized techniques be employed in the operation and awareness training conducted to improve the understanding and skills of the brick manufacturers and to ensure production of good quality bricks. / NRF