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Knowledge management in dairy production: a contribution to the competitiveness based on the value co-creation

Andrei Bonamigo (Production Engineering Department, Federal Fluminense University - UFF Rio de Janeiro, Brazil)
Louise Generoso Rosa (Production Engineering Department, Federal Fluminense University - UFF Rio de Janeiro, Brazil)
Camila Guimarães Frech (Production Engineering Department, Federal Fluminense University - UFF Rio de Janeiro, Brazil)
Herlandí de Souza Andrade (Department of Chemical Engineering, Universidade de São Paulo, São Paulo, Brazil)

VINE Journal of Information and Knowledge Management Systems

ISSN: 2059-5891

Article publication date: 6 December 2022

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Abstract

Purpose

The purpose of this study is to recognize the empirical inhibitors of knowledge management (KM)in value co-creation in the dairy production context.

Design/methodology/approach

This study undertook a qualitative multiple-case study strategy. The datas collected comes from five players in the dairy sector that jointly co-create value. In addition to in-depth interviews with the actors, this study considers complementary documents, with reports, management flowcharts. Content analysis was conducted based on Bardin (2011).

Findings

This study identified three empirical barriers for KM in managing value co-creation in dairy production. The inhibitors observed were related to ineffective communication among stakeholders, organizational culture and high competitiveness. This study identified that sharing and KM among actors is a way to stimulate innovative solutions via value co-creation in dairy production.

Research limitations/implications

This study explores the context in the Center-South of Brazil; therefore, it is not generalizable.

Practical implications

The findings help the managers to deal with the KM inhibitors in the value co-creation context and define actions based on the strategies listed to overcome the barriers identified in dairy production. This study can also help managers to change the mindset of organizations by adding KM to the organizational culture, as it identifies existing barriers in the sector and contributes by suggesting attitudes and tools capable of overcoming such difficulties.

Social implications

Professionals in the dairy sector, especially the small rural producer, can have access to knowledge and professional training through the value co-creation among actors in the dairy sector. In this sense, the milk quality, for example, the nutritional characteristics and traceability of the milk, can be improved for the final consumer.

Originality/value

This study reveals the empirical inhibitors of KM presents in the value co-creation in the dairy production context. Additionally, insights to deal with the lack of sharing information and knowledge among multiple actors.

Keywords

Citation

Bonamigo, A., Rosa, L.G., Guimarães Frech, C. and Andrade, H.d.S. (2022), "Knowledge management in dairy production: a contribution to the competitiveness based on the value co-creation", VINE Journal of Information and Knowledge Management Systems, Vol. ahead-of-print No. ahead-of-print. https://doi.org/10.1108/VJIKMS-06-2022-0193

Publisher

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Emerald Publishing Limited

Copyright © 2022, Emerald Publishing Limited

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