Successful African Firms and Institutional Change (SAFIC)


SAFIC is a six year collaborative project (2012-2017) whose main purpose is to investigate how and why African firms are able to be successful in a changing business and institutional environment. 


The Kenya country study will investigate two related industries: Food processing and the manufacture of food processing equipment. Under food processing, the Kenyan country study will investigate dairy, edible oils, sauces and jams, grain milling and snacks. The food processing equipment study will examine machinery and other equipment used by these subsectors together with selected items used in other types of food processing. 


The project combines quantitative methodology with detailed case studies in a country and sector comparative perspective in order to produce statistical and analytical generalisations. The knowledge generated will enable the development of an improved theoretical understanding of African firms, private sector development and economic growth. Indentifying successful strategies is expected to inform current private sector development initiatives at the country and international level, thereby potentially contributing to economic growth and employment in the three countries. The project will contribute to the capacity building of researchers in African universities and will support five PhD and 21 master students. 


The following are the Kenyan team members: 

  1. Prof. Dorothy McCormick - Country team coordinator 
  2. Dr. Paul Kamau
  3. Prof. Lotte Thomsen
  4. Dr. Radha Upadhyaya
  5. Mr. Herbert Wamalwa - PhD Student / Project Assistant. 


Please click the link below to access the SAFIC Research Brief 2015


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