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

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.

Production efficiency to increase competitiveness

“…Given such problems, Bonamigo et al (2022) seek to empirically identify factors most likely to hamper KM in the dairy industry and thus prevent players from optimizing their co-creation efforts.…”

“…Bonamigo et al (2022) expand on this in recommending that these dairy firms: create knowledge repositories where digital date in both explicit and tacit forms can help enrich decision-making; ensure that leaders encourage and promote creation, use and dissemination of knowledge among employees; and develop a mindset that makes KM an integral part of organizational culture. …”

Influencia de la Informalidad en la competitividad de las microempresas de productos lácteos en el distrito de Bambamarca

“…En este análisis de la competitividad, y al hablar de manera específica en el sector lácteos, Meneghetti (2010) y Bonamigo et al (2022) mencionan que las Mypes de productos lácteos se caracterizan por ser explotaciones sobre la base de las habilidades personales, donde el empresario se maneja intuitivamente, confiando en su propia experiencia y centra su actividad en los aspectos productivos y sin tener sistemas organizacionales de gestión adecuados, poseen un sin número de dificultades para poder competir en el mercado: calidad del producto, financiamiento, tecnología, comerciales, integración, asociatividad, capacitaciones, etc. P á g i n a 9486 Las primeras unidades de fabricación de productos lácteos aparecieron en los años 1950-1960 (Whelan et al, 2022), cuando Incalac se instaló en la zona de Cajamarca.…”