Knowledge Flows and Interorganizational Network in the Diffusion and Adoption of Novel Organizational Practices in the Food Sector: The Case of HACCP ‐Based Food Safety Management System in Armenia

ABSTRACT

Drawing on the Diffusion of Innovations Theory, the study explored the knowledge flows, the interorganizational network created by those flows, and the factors impacting the diffusion and adoption of the HACCP system as a novel organizational practice among food processing organizations in Armenia. A multi‐site, cross‐sectional qualitative study was conducted with the food safety professionals from food processing organizations, governmental authorities, and consulting non‐governmental companies. The study utilized a qualitative directed content analysis along with network analysis approaches. Three main types of clusters formed the core of the interorganizational network, which had more relations with other actors and greater access to diversified sources of knowledge on the HACCP system. In contrast to entities appearing in the periphery of the network, these clusters had external knowledge connections facilitating the transfer of more novel and diversified knowledge on the HACCP system adoption and keeping the interorganizational network open to more specialized and complex knowledge. Factors impacting effective knowledge sharing in the network and subsequently the diffusion and adoption process were identified and summarized in the conclusion. Interpersonal knowledge transfer appeared considerably predominant among most adopters for raising their awareness of and building knowledge on the HACCP system adoption. The study provides important insights into how policymakers can better engage with the needs of food processing organizations and support the development of a more favorable environment with the consideration of the catalogue of barriers and facilitators for the diffusion and adoption of the HACCP system at the level of the interorganizational network.