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| Abstract: This study was designed to identify the work skills required by secondary school graduates for entry into cocoyam production enterprise in Cross River State, Nigeria. Four research questions and hypotheses guided the study. The study made use of survey research design. The population for the study was 1,062 respondents comprising 730 Agricultural science teachers in public secondary schools in the state and 332 registered cocoyam farmers with the Cross River Agricultural Development Projects. The Sample for the study was 212 respondents. A 20 percent proportionate sample was used to select the sample through simple random sampling technique. A 38 item questionnaire tagged Work Skills Requirements in Cocoyam Production Enterprise Questionnaire (WSRCPEQ) was the instrument for data collection. The instrument was validated by three experts. Split half and Pearson Product Moment Correlation was used to determine the stability of the instrument and a coefficient of 0.86 was obtained. Weighted mean scores were used to answer the research questions while Independent t-test statistic was used to test the null hypotheses at .05 level of significance. It was found out that secondary school graduates required work skills training in planning, pre-planting and planting, post planting and post harvesting and marketing operations to successfully enter into cocoyam production enterprise. It was recommended that the work skills areas be used to guide the training of youths and adults on cocoyam production enterprise as well as integrating the skill areas into the skill training programme of the state. The identification work skills in planning, pre-planting and planting, post planting and post harvesting and marketing operations in cocoyam in this study would be beneficial to youths in general and secondary school graduates in particular to become successful entrepreneurs in cocoyam production enterprise in Cross River State, Nigeria. |
| Keywords: work skills, secondary school graduates, cocoyam production enterprise |
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