نشریه مطالعات کارآفرینی و توسعه پایدار کشاورزی
سال سوم شماره 4 (پیاپی 12، زمستان 1395)

In today's dynamic business environment, businesses must have a deep understanding on their performance for staying in competition and sustaining their competitive advantage. The results of various research indicate that many factors are effective on strengthening of SMEs’ performance, meanwhile, many scholars and experts have a special emphasis on the marketing capabilities and regard it as one of the most important determinants of businesses survival. Given the importance of the issue, the main objective of this article which is based on an extensive review of theoretical and empirical literature and library resources, was to study of the concept and dimensions of marketing capabilities and its effect on SMEs’ performance. The results showed that marketing capabilities as a key mechanism in the business play a considerable role in increasing SMEs’ performance through identifying tangible and intangible resources, diagnosis and exploitation of the new opportunities in the market, collect information related to customers’ needs and consequently communicate more effectively with them.

Today, growth and development of knowledge and information is the most important factor, so that modern communities with a dynamic economy depend on people's ability to competition, creativity and innovation. In this status, university is a necessity recognized as the most effective institute in the society. In this basis, university needs to release its traditional role in order to be compatible to economic development and struggle to create new idea and knowledge then applies it to actual environments. Therefore, those universities can play this new role that is dynamic and entrepreneur and be able to develop and incorporate managerial values with expertise. An entrepreneurial university should be able to balance between research, education, outreach and the various resources. consequently, a systematic, comprehensive and holistic approach needs to be considered, to create an entrepreneurial university in agriculture sector, and principal components should be identified as well as the environment for entrepreneurship development, structure and function of the university be specifically recognized. In this study, it was found that the most important indicators of the entrepreneurial university include Informal contacts with industry, sabbatical leaves in field of entrepreneurship and Presence of business incubator facilities or science parks.

Today, entrepreneurship education in universities has become one of the most extensive activities. Because of this important mission, service quality in higher education over the past two decades has attracted increasing attention and has become an important goal. In this study, using descriptive library, factors and components affecting entrepreneurship training in micro and macro levels were determined and then a conceptual model components affecting entrepreneurship education system were drawn. In this model, students are entered as inputs in an educational system, to the educational environment and to be under the influence of the education process and Finally the output of the educational system will be professionalism and entrepreneur that required the job market. Training of entrepreneurship in the macro level, affected by the political environment, environment, economic and cultural environment and at the micro level affected by the entrepreneurial education goals, the content of entrepreneurship courses, policy of University and institutions of higher education, skills of entrepreneurship teachers and teaching methods.

Dramatic population growth coupled with water and arable land constraints forces agriculture to become more productive in the future and entrepreneurship is one path toward a more food secure future. Scholars believe that entrepreneurship is critical for agricultural education programs and agriculture industry. Despite the increasing attention to entrepreneurship education programs in agricultural higher education, significant variance remains in the content across these programs and how this content is taught, with many programs continuing to emphasize more general business competencies over specific entrepreneurial competencies. The entrepreneurship process is comprised of opportunity creation and recognition, assessment and exploitation. Morris et al. (2013) have developed a comprehensive set of thirteen entrepreneurial competencies that all relate to opportunity in some way. These thirteen entrepreneurial competencies are oriented towards opportunity creation and recognition, assessment and exploitation. Scholars believe that these entrepreneurial competencies can be integrated into agricultural education curricula. These competencies help to define the content of entrepreneurship education programs and develop pedagogical approaches within these programs. This study is a descriptive and library research and its aim is to review the concept and importance of agricultural entrepreneurship education and to describe entrepreneurial competencies. Based on Morris et al.’s study, the paper finally explains entrepreneurial competencies in agricultural entrepreneurship education.

The main purpose of this research was to study the effect of emotional intelligence on agricultural student's entrepreneurial intention. The statistical population of the study contained of all B.Sc. students in agriculture faculty of Arak University in 2015-16 academic year (N=500). According to Bartlett et al. (2001) table a sample size of 107 was selected using a random sample method. Data were collected using the standard questionnaire of Goleman (2007) in order to measure of emotional intelligence and Weber (2012) and Linan and Chen (2006) for measuring entrepreneurial intention. Content validity and reliability of the questionnaire were confirmed by a panel of experts and ordinal alpha coefficient (0.82 & 0.83), respectively. The results indicated that the entrepreneurial intention of half of the students was low and their emotional intelligence in most cases was either intermediate or high. The findings of correlation analysis revealed that there was a positive significant relationship between self-awareness, managing emotions, motivating oneself, empathy, social skills and student's entrepreneurial intention. Stepwise regression analysis revealed that 34% of variation in the entrepreneurial intention of students was explained by 2 variables namely: social skills and income.

One of the most important economy sectors which have been emphasized in the constitution is the cooperative sector. Cooperative, in its specific concept means an autonomous association of people united voluntarily to meet their common economic, social, and cultural needs and aspirations through a jointly-owned and democratically-controlled enterprise. Unfortunately, this economic-social institute could not be growth and development in Iran. One of causes of this problem, notinstitutionalization of organizational entrepreneurship. Existence this phenomenon will be stability, durability and the dynamics of this type of business. Goal of this review article is explaining the organizational entrepreneurships in cooperatives and identifying factor affected them. Results show that, effective factors in development of organizational entrepreneurship can be divided in to 8 categories which includes; financial, economical, infrastructure, social, communicative- information, educational, legal, and cultural factors.

Present research was aimed to identify factors inhibiting the development of edible mushroom cultivation enterprises in Golestan province. The methodological approach was a survey type of descriptive study. The statistical population of the study consisted owners of 120 mushroom production units in rural region of Golestan province. Using stratified random method, 100 of them were chosen. Information was gathered through a questionnaire and its face validity was confirmed by experts of agricultural extension and edible mushroom producers. The reliability analysis was conducted with completing 30 questionnaires outside the geographic research region and Cronbach’s alpha coefficient of questionnaire was 0.90. Data were analyzed using SPSS software. The results showed the most important barriers of edible mushroom enterprises in rural regions of Golestan province were lack of familiarity with the appropriate advertising methods and techniques, lack of liquidity and lack of sufficient capital, absence of a specific organization supporting producers, the high price of fuel, water, electricity and gas, lack of technical and engineering consulting services and unhealthy competition among producers. This study has proposed attention to technical training of edible mushroom with managerial entrepreneurship skills for producers.