Artigo de periodico

Knowledge management in dairy production: A contribution to the competitiveness based on the value co-creation (2022)

• Authors:
  • Bonamigo, Andrei
  • Rosa, Louise Generoso
  • Frech, Camila Guimarães
  • Andrade, Herlandí de Souza
• Autor USP: ANDRADE, HERLANDÍ DE SOUZA - EEL
• Unidade: EEL
• DOI: 10.1108/VJIKMS-06-2022-0193
• Subjects: COOPERAÇÃO; GESTÃO DA INFORMAÇÃO
• Keywords: Cooperation; Value co-creation; Knowledge management; Dairy chain; Dairy production
• Language: Inglês
• 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 cocreation 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. Originalit
• Imprenta:
  • Publisher: Emerald
  • Publisher place: Londres
  • Date published: 2022
• Source:
  • Título: Vine Journal Of Information And Knowledge Management Systems
  • ISSN: 20595891
  • Volume/Número/Paginação/Ano: v., n. , p.193-, 2022

Informações sobre o DOI: 10.1108/VJIKMS-06-2022-0193 (Fonte: oaDOI API)
• Este periódico é de assinatura
• Este artigo NÃO é de acesso aberto
  
• Cor do Acesso Aberto: closed

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How to cite

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• ABNT

  BONAMIGO, Andrei et al. Knowledge management in dairy production: A contribution to the competitiveness based on the value co-creation. Vine Journal Of Information And Knowledge Management Systems, n. , p. 193-, 2022Tradução . . Disponível em: https://doi.org/10.1108/VJIKMS-06-2022-0193. Acesso em: 11 jan. 2026.

• APA

  Bonamigo, A., Rosa, L. G., Frech, C. G., & Andrade, H. de 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, ( ), 193-. doi:10.1108/VJIKMS-06-2022-0193

• NLM

  Bonamigo A, Rosa LG, Frech CG, Andrade H de S. Knowledge management in dairy production: A contribution to the competitiveness based on the value co-creation [Internet]. Vine Journal Of Information And Knowledge Management Systems. 2022 ;( ): 193-.[citado 2026 jan. 11 ] Available from: https://doi.org/10.1108/VJIKMS-06-2022-0193

• Vancouver

  Bonamigo A, Rosa LG, Frech CG, Andrade H de S. Knowledge management in dairy production: A contribution to the competitiveness based on the value co-creation [Internet]. Vine Journal Of Information And Knowledge Management Systems. 2022 ;( ): 193-.[citado 2026 jan. 11 ] Available from: https://doi.org/10.1108/VJIKMS-06-2022-0193

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