[ Impact des activités de création des connaissances sur le succès de la phase de production de l’innovation : Cas des entreprises Agroalimentaire marocaines de la région Souss Massa ]
Volume 28, Issue 4, March 2020, Pages 782–790
Moumna SAADAOUI1 and Soumiya MEKKAOUI2
1 National School of Business and Management, Ibn Zohr University, Agadir, Morocco
2 Sciences de gestion, École Nationale de Commerce et Gestion ENCG,Université IBN ZOHR, Agadir, Morocco
Original language: French
Copyright © 2020 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
This paper studies the impact of knowledge creation activities on the performance of innovation production phase within agri-food businesses in Souss Massa region. To do this, an analysis of the literature has enabled us to formulate hypotheses liking the four modes of knowledge creation, namely, socialization, externalization, combination and internalization, and the performance of innovation production phase. In order to test these hypotheses, we carried out a quantitative study among innovative agri-food companies in Souss Massa region. The results show that socialisation and combination positively influence the performance of the innovation production phase. In terms of theoretical and managerial inputs, this research is a validation and enrichment of the model of Nonaka and Takeuchi, in a Moroccan context. In addition, it contributes to the improvement of managerial practice by providing new perspectives on knowledge management in agri-food enterprises.
Author Keywords: Socialization, Externalization, Combination, Internalization, innovation process.
Volume 28, Issue 4, March 2020, Pages 782–790
Moumna SAADAOUI1 and Soumiya MEKKAOUI2
1 National School of Business and Management, Ibn Zohr University, Agadir, Morocco
2 Sciences de gestion, École Nationale de Commerce et Gestion ENCG,Université IBN ZOHR, Agadir, Morocco
Original language: French
Copyright © 2020 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
This paper studies the impact of knowledge creation activities on the performance of innovation production phase within agri-food businesses in Souss Massa region. To do this, an analysis of the literature has enabled us to formulate hypotheses liking the four modes of knowledge creation, namely, socialization, externalization, combination and internalization, and the performance of innovation production phase. In order to test these hypotheses, we carried out a quantitative study among innovative agri-food companies in Souss Massa region. The results show that socialisation and combination positively influence the performance of the innovation production phase. In terms of theoretical and managerial inputs, this research is a validation and enrichment of the model of Nonaka and Takeuchi, in a Moroccan context. In addition, it contributes to the improvement of managerial practice by providing new perspectives on knowledge management in agri-food enterprises.
Author Keywords: Socialization, Externalization, Combination, Internalization, innovation process.
Abstract: (french)
Le présent article étudie l’impact des activités de création des connaissances sur la performance de la phase de production de l’innovation au sein des entreprises agroalimentaires de la région Souss Massa. Pour ce faire, une analyse de la littérature nous a permis de formuler des hypothèses quant aux liens entre les quatre modes de création de connaissances SECI, à savoir la socialisation, l’externalisation, la combinaison et l’internalisation, et la performance de la phase de production de l’innovation. Afin de tester ces hypothèses, nous avons mené une étude quantitative auprès des entreprises innovantes du secteur de l’agroalimentaire de la région Souss Massa. Les résultats démontrent que la socialisation et la combinaison influencent positivement la performance de la phase de production de l’innovation. En termes d’apports théoriques et managériaux, cette recherche constitue une validation et enrichissement du modèle de Nonaka et Takeuchi, dans un contexte marocain. De plus, elle contribue à l’amélioration de la pratique managériale en fournissant de nouvelles perspectives sur la gestion des connaissances au sein des entreprises agroalimentaires.
Author Keywords: Socialisation, Externalisation, Combinaison, Internalisation, Processus d’innovation.
How to Cite this Article
Moumna SAADAOUI and Soumiya MEKKAOUI, “Impact of Knowledge creation activities on the success of innovation production phase : Case of Moroccan agri-food companies in Souss Massa region,” International Journal of Innovation and Applied Studies, vol. 28, no. 4, pp. 782–790, March 2020.
