A novel view on knowledge sharing in the agri-food sector

Abstract

Purpose Nowadays, the agri-food sector is facing several challenges due to a rapid technological change which calls for knowledge sharing (KS) practices to enhance businesses’ performance. This has spurred a collaborative approach and the creation of networks. Since there still is a paucity of research on the quality degree of KS, the purpose of this study is to offer an empirical research on the quality degree of KS by exploring outcome expectations and social exchange dimensions. Theoretically, it is examined by a double lens of social capital and social cognitive theory. Design/methodology/approach This study offers an empirical analysis of 313 directors of 11 “consortia” in the agri-food sector in Italy by using the fuzzy expert system. The model allows to aggregate multi criteria dimensions of KS and rates its quality. Findings As resulted, the quality degree of KS is influenced by outcome expectations – personal and community expectations – and three forms of dimensions of social exchange: structural, relational and cognitive. The paper ends with a discussion of research findings, its limitations and implications. Originality/value As there is still a paucity of research on the determinants of quality degree of KS, the research adopts a double lens of social capital and social cognitive theories to explore what are these determinants.

Enabling knowledge sharing through psychological safety in inter-organisational arrangements

“…The practice and process of sharing knowledge are not simple phenomena but rather arise in an operational, organisational and strategic context (Søndergaard et al , 2007). Researchers have studied the facilitating elements of KS and the preconditions necessary for the development of a KS strategy (Fait et al , 2019), as well as the key factors influencing KS practices. These studies demonstrate that KS is characterised by an act of reconstruction, which implies a relation between at least two agents, one that possesses knowledge and another that acquires knowledge.…”

Factors influencing members’ knowledge sharing and creative performance in coworking spaces

“…Because KS is regarded as a “learning process for the sharer” (Wang and Noe, 2010, p. 124), creativity is identified as deserving further attention. The objects of research regarding KS have primarily been organizational settings (Corvino et al , 2019; Chen et al , 2014; Chow and Chan, 2008; Wang et al , 2014) including networks (Fait et al , 2019; Scuotto et al , 2020; Singh et al , 2019) and virtual communities (Chai et al , 2011; Chang et al , 2015; Chen and Hung, 2010). This study aims to provide insights for CWS and their proposed “culture of sharing” (Brinks, 2012, p. 129) with a particular focus on barriers and coworkers’ creative performance.…”

Organizing knowledge transfer between university and agribusiness firms

“…A vast literature has focused on analysing the knowledge transfer process from universities and other Higher Education Institutions (HEIs) to enterprises (Alexander & Miller, 2017; Nielsen & Cappelen, 2014; Pinto & Guerreiro, 2019), but few studies have focused on the relationships between agribusiness organizations and universities (Ankrah & Omar, 2015; Fait et al, 2019; Ioannis & Belias, 2020). The studies carried out by Szulanski (1996), Kostova (1999) and Argote and Ingram (2000) laid the foundations for the study of knowledge transfer.…”