Journal of
Development and Agricultural Economics

  • Abbreviation: J. Dev. Agric. Econ.
  • Language: English
  • ISSN: 2006-9774
  • DOI: 10.5897/JDAE
  • Start Year: 2009
  • Published Articles: 555

Full Length Research Paper

Determinants of the adoption of improved white haricot beans in East Shewa Zone, South-Eastern Ethiopia

Daniel Masresha
  • Daniel Masresha
  • School of Agricultural Economics and Agribusiness, Haramaya University, P. O. Box 05, Haramaya University, Ethiopia.
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Belaineh Legesse
  • Belaineh Legesse
  • School of Agricultural Economics and Agribusiness, Haramaya University, P. O. Box 05, Haramaya University, Ethiopia.
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Jema Haji
  • Jema Haji
  • School of Agricultural Economics and Agribusiness, Haramaya University, P. O. Box 05, Haramaya University, Ethiopia.
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Lemma Zemedu
  • Lemma Zemedu
  • School of Agricultural Economics and Agribusiness, Haramaya University, P. O. Box 05, Haramaya University, Ethiopia.
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  •  Received: 24 July 2017
  •  Accepted: 13 October 2017
  •  Published: 31 December 2017

How to cite this article

APA /
Masresha, D., Legesse, B., Haji, J., & Zemedu, L. (2017). Determinants of the adoption of improved white haricot beans in East Shewa Zone, South-Eastern Ethiopia. Journal of Development and Agricultural Economics, 9(12), 355-372.
Chicago /
Daniel Masresha, Belaineh Legesse, Jema Haji and Lemma Zemedu. "Determinants of the adoption of improved white haricot beans in East Shewa Zone, South-Eastern Ethiopia." Journal of Development and Agricultural Economics 9, no. 12 (2017): 355-372.
MLA /
Daniel Masresha, et al. "Determinants of the adoption of improved white haricot beans in East Shewa Zone, South-Eastern Ethiopia." Journal of Development and Agricultural Economics 9.12 (2017): 355-372.
DOI /
https://doi.org/10.5897/JDAE2017.0860
URL /
https://ftp.academicjournals.org/journal/JDAE/article-abstract/752129E66632

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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