Review of Corporate Entrepreneurship on Performance of Food Fortification Companies in Kenya

Abstract

Corporate entrepreneurship deals with the process of generation, development and implementation of new ideas and behaviors by a company. This perspective centers on innovation which can include new products, services, processes, administrative systems or programs pertaining to employees of the organization. As such, effective strategic managers that can systematically overcome internal constraints and re- invent the company initiative through novel business are a key area that Food Fortification Companies ought to lay strong emphasis.Technological breakthroughs have rendered the environment in which Food Fortification Companies operate dynamic and thus intensifying global competition. Better quality and service are no longer enough to give competition advantage in the uptake of fortified food products. Consequently, corporate entrepreneurship based on evaluation of a variety of environmental pressing problems including, required changes, innovations, and improvements in the market place is a panacea to avoiding stagnation and decline. The few documented empirically supported studies on corporate entrepreneurship concentrate on the individual characteristics of entrepreneurs within organizations, and thus not many have attempted to study macro-organizational behavior determinants in the performance of Food Fortification companies. Therefore this study seeks to establish the effect of corporate entrepreneurship determinants in the performance of food fortification companies in Kenya.