Examining Local Traditional Food Entrepreneurs in Selangor and Sabah States during Covid 19 Pandemic


  • Adilah Md Ramli Faculty of Food Science and Nutrition, Universiti Malaysia Sabah
  • Mazni Saad Kulliyah of Languages and Management, International Islamic University Malaysia
  • Mohd Shazali Md Shariff Faculty of Hotel and Tourism Management, Universiti Teknologi MARA (UiTM)
  • Joko Sulistyo Faculty of Tourism, Ciputra University




Business Criteria, Food Category, Loval Entrepreneur, Traditional Food


The study aims to explore local entrepreneurs’ profile criteria during covid 19 pandemic in Sabah and Selangor states. Two (2) themes have been identified for this study which are 1) Food category and 2) Business criteria. Twenty (20) informants from selected business categories are being identified and interviewed using a semi-structured question and online video and phone recording due to the Covid 19 pandemic. The finding shows that entrepreneurs from both states share similarities in food categories and customer backgrounds. They also implement technology such as online delivery applications to sustain their business during the Covid-19 pandemic.

Author Biographies

Adilah Md Ramli, Faculty of Food Science and Nutrition, Universiti Malaysia Sabah

Faculty of Food Science and Nutrition, Universiti Malaysia Sabah

Mazni Saad, Kulliyah of Languages and Management, International Islamic University Malaysia

Kulliyah of Languages and Management

Mohd Shazali Md Shariff, Faculty of Hotel and Tourism Management, Universiti Teknologi MARA (UiTM)

Faculty of Hotel and Tourism Management, 

Joko Sulistyo, Faculty of Tourism, Ciputra University

Faculty of Tourism


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How to Cite

Md Ramli, A., Saad, M., Md Shariff, M. S., & Sulistyo, J. . (2023). Examining Local Traditional Food Entrepreneurs in Selangor and Sabah States during Covid 19 Pandemic. Environment-Behaviour Proceedings Journal, 8(23), 137–143. https://doi.org/10.21834/ebpj.v8i23.4496



Local Cultural / Heritage Environment (Food included)

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