{"id":3909,"date":"2026-09-15T09:31:16","date_gmt":"2026-09-15T09:31:16","guid":{"rendered":"https:\/\/birpub.org\/gjbml\/?post_type=journal_article&#038;p=3909"},"modified":"2026-09-18T09:31:36","modified_gmt":"2026-09-18T09:31:36","slug":"effect-of-knowledge-retention-strategies-on-organizational-innovation-of-food-and-beverage-manufacturing-firms-in-enugu-state","status":"publish","type":"journal_article","link":"https:\/\/birpub.org\/gjbml\/journal_article\/effect-of-knowledge-retention-strategies-on-organizational-innovation-of-food-and-beverage-manufacturing-firms-in-enugu-state\/","title":{"rendered":"Effect of Knowledge Retention Strategies on Organizational Innovation of Food and Beverage Manufacturing Firms in Enugu State"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>Udeh, Ifeyinwa Ebere<sup> 1<\/sup>, Ogbu, Victor Okeh<sup>2<\/sup> \u00a0&amp; Ogbonna, Uchenna Ihuoma<sup>3<\/sup><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Abstract<\/strong>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><tbody><tr><td><em>This study examined the effect of knowledge retention strategies on organizational innovation of food and beverage manufacturing firms in Enugu State, Nigeria. Specifically, the study sought to examine the effect of documentation on the number of new products and evaluate the effect of succession planning on process improvements in food and beverage manufacturing firms in Enugu State. The study adopted a survey research design. The population comprised 271 respondents, and due to the relatively small population size, the entire population was studied. Data were collected from both primary and secondary sources, while the primary data were obtained through a structured questionnaire. Out of the 271 questionnaires distributed, 254 were correctly completed and returned, representing an adequate response rate for the study. The data collected were presented and analysed using frequency tables, percentages, and mean scores, while the hypotheses were tested using the Z-test to determine the nature and significance of the relationships among the study variables. The findings revealed that documentation had a significant positive effect on the number of new products developed by food and beverage manufacturing firms in Enugu State (Z = 9.318, p \u2264 0.05). Similarly, succession planning had a significant positive effect on process improvements in the firms (Z = 9.067, p \u2264 0.05). The study concluded that documentation and succession planning significantly enhance organizational innovation through increased new product development and improved production processes. The study therefore recommended, among others, that management should establish effective documentation systems, including digital knowledge repositories, product development records, research reports, and standard operating procedures, to facilitate the systematic capture, storage, and transfer of organizational knowledge<\/em><em>.<\/em><em><\/em><\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><em>Keywords: <\/em><\/strong><em>Knowledge Retention Strategies, Documentation, Succession Planning, Organizational Innovation, Food and Beverage Manufacturing Firms.<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><em>Cite<\/em><\/strong><em>: <\/em>Udeh, I. E., Ogbu, V. O. \u00a0&amp; Ogbonna, U. I. (2026). Effect of Knowledge Retention Strategies on Organizational Innovation of Food and Beverage Manufacturing Firms in Enugu State<em>. Global Journal of Business Management and Leadership,4 (4), 153- 172. <\/em><a href=\"https:\/\/doi.org\/10.5281\/zenodo.22765915\"><em>https:\/\/doi.org\/10.5281\/zenodo.22765915<\/em><\/a><\/p>\n\n\n\n<div data-wp-interactive=\"core\/file\" class=\"wp-block-file\"><object data-wp-bind--hidden=\"!state.hasPdfPreview\" hidden class=\"wp-block-file__embed\" data=\"https:\/\/birpub.org\/gjbml\/wp-content\/uploads\/sites\/26\/2026\/09\/GJBML_44-153-172-2.pdf\" type=\"application\/pdf\" style=\"width:100%;height:600px\" aria-label=\"Embed of GJBML_44, 153-172.\"><\/object><a id=\"wp-block-file--media-1c94aa26-2fcf-44d1-acb0-51f5ad8321ba\" href=\"https:\/\/birpub.org\/gjbml\/wp-content\/uploads\/sites\/26\/2026\/09\/GJBML_44-153-172-2.pdf\">GJBML_44, 153-172<\/a><a href=\"https:\/\/birpub.org\/gjbml\/wp-content\/uploads\/sites\/26\/2026\/09\/GJBML_44-153-172-2.pdf\" class=\"wp-block-file__button wp-element-button\" download aria-describedby=\"wp-block-file--media-1c94aa26-2fcf-44d1-acb0-51f5ad8321ba\">Download<\/a><\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"author":1,"template":"","journal_article_cats":[243],"class_list":["post-3909","journal_article","type-journal_article","status-publish","hentry","journal_article_cat-vol-4-no-4"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.1 (Yoast SEO v28.1) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Effect of Knowledge Retention Strategies on Organizational Innovation of Food and Beverage Manufacturing Firms in Enugu State - Global Journal of Business Management and Leadership (GJBML)<\/title>\n<meta name=\"description\" content=\"This study examined the effect of knowledge retention strategies on organizational innovation of food and beverage manufacturing firms in Enugu State, Nigeria. Specifically, the study sought to examine the effect of documentation on the number of new products and evaluate the effect of succession planning on process improvements in food and beverage manufacturing firms in Enugu State. The study adopted a survey research design. The population comprised 271 respondents, and due to the relatively small population size, the entire population was studied. Data were collected from both primary and secondary sources, while the primary data were obtained through a structured questionnaire. Out of the 271 questionnaires distributed, 254 were correctly completed and returned, representing an adequate response rate for the study. The data collected were presented and analysed using frequency tables, percentages, and mean scores, while the hypotheses were tested using the Z-test to determine the nature and significance of the relationships among the study variables. The findings revealed that documentation had a significant positive effect on the number of new products developed by food and beverage manufacturing firms in Enugu State (Z = 9.318, p \u2264 0.05). Similarly, succession planning had a significant positive effect on process improvements in the firms (Z = 9.067, p \u2264 0.05). The study concluded that documentation and succession planning significantly enhance organizational innovation through increased new product development and improved production processes. The study therefore recommended, among others, that management should establish effective documentation systems, including digital knowledge repositories, product development records, research reports, and standard operating procedures, to facilitate the systematic capture, storage, and transfer of organizational knowledge.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/birpub.org\/gjbml\/journal_article\/effect-of-knowledge-retention-strategies-on-organizational-innovation-of-food-and-beverage-manufacturing-firms-in-enugu-state\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Effect of Knowledge Retention Strategies on Organizational Innovation of Food and Beverage Manufacturing Firms in Enugu State\" \/>\n<meta property=\"og:description\" content=\"This study examined the effect of knowledge retention strategies on organizational innovation of food and beverage manufacturing firms in Enugu State, Nigeria. Specifically, the study sought to examine the effect of documentation on the number of new products and evaluate the effect of succession planning on process improvements in food and beverage manufacturing firms in Enugu State. The study adopted a survey research design. The population comprised 271 respondents, and due to the relatively small population size, the entire population was studied. Data were collected from both primary and secondary sources, while the primary data were obtained through a structured questionnaire. Out of the 271 questionnaires distributed, 254 were correctly completed and returned, representing an adequate response rate for the study. The data collected were presented and analysed using frequency tables, percentages, and mean scores, while the hypotheses were tested using the Z-test to determine the nature and significance of the relationships among the study variables. The findings revealed that documentation had a significant positive effect on the number of new products developed by food and beverage manufacturing firms in Enugu State (Z = 9.318, p \u2264 0.05). Similarly, succession planning had a significant positive effect on process improvements in the firms (Z = 9.067, p \u2264 0.05). The study concluded that documentation and succession planning significantly enhance organizational innovation through increased new product development and improved production processes. The study therefore recommended, among others, that management should establish effective documentation systems, including digital knowledge repositories, product development records, research reports, and standard operating procedures, to facilitate the systematic capture, storage, and transfer of organizational knowledge.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/birpub.org\/gjbml\/journal_article\/effect-of-knowledge-retention-strategies-on-organizational-innovation-of-food-and-beverage-manufacturing-firms-in-enugu-state\/\" \/>\n<meta property=\"og:site_name\" content=\"Global Journal of Business Management and Leadership (GJBML)\" \/>\n<meta property=\"article:modified_time\" content=\"2026-09-18T09:31:36+00:00\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/birpub.org\\\/gjbml\\\/journal_article\\\/effect-of-knowledge-retention-strategies-on-organizational-innovation-of-food-and-beverage-manufacturing-firms-in-enugu-state\\\/\",\"url\":\"https:\\\/\\\/birpub.org\\\/gjbml\\\/journal_article\\\/effect-of-knowledge-retention-strategies-on-organizational-innovation-of-food-and-beverage-manufacturing-firms-in-enugu-state\\\/\",\"name\":\"Effect of Knowledge Retention Strategies on Organizational Innovation of Food and Beverage Manufacturing Firms in Enugu State - Global Journal of Business Management and Leadership (GJBML)\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/birpub.org\\\/gjbml\\\/#website\"},\"datePublished\":\"2026-09-15T09:31:16+00:00\",\"dateModified\":\"2026-09-18T09:31:36+00:00\",\"description\":\"This study examined the effect of knowledge retention strategies on organizational innovation of food and beverage manufacturing firms in Enugu State, Nigeria. Specifically, the study sought to examine the effect of documentation on the number of new products and evaluate the effect of succession planning on process improvements in food and beverage manufacturing firms in Enugu State. The study adopted a survey research design. The population comprised 271 respondents, and due to the relatively small population size, the entire population was studied. Data were collected from both primary and secondary sources, while the primary data were obtained through a structured questionnaire. Out of the 271 questionnaires distributed, 254 were correctly completed and returned, representing an adequate response rate for the study. The data collected were presented and analysed using frequency tables, percentages, and mean scores, while the hypotheses were tested using the Z-test to determine the nature and significance of the relationships among the study variables. The findings revealed that documentation had a significant positive effect on the number of new products developed by food and beverage manufacturing firms in Enugu State (Z = 9.318, p \u2264 0.05). Similarly, succession planning had a significant positive effect on process improvements in the firms (Z = 9.067, p \u2264 0.05). The study concluded that documentation and succession planning significantly enhance organizational innovation through increased new product development and improved production processes. The study therefore recommended, among others, that management should establish effective documentation systems, including digital knowledge repositories, product development records, research reports, and standard operating procedures, to facilitate the systematic capture, storage, and transfer of organizational knowledge.\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/birpub.org\\\/gjbml\\\/journal_article\\\/effect-of-knowledge-retention-strategies-on-organizational-innovation-of-food-and-beverage-manufacturing-firms-in-enugu-state\\\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/birpub.org\\\/gjbml\\\/journal_article\\\/effect-of-knowledge-retention-strategies-on-organizational-innovation-of-food-and-beverage-manufacturing-firms-in-enugu-state\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/birpub.org\\\/gjbml\\\/journal_article\\\/effect-of-knowledge-retention-strategies-on-organizational-innovation-of-food-and-beverage-manufacturing-firms-in-enugu-state\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/birpub.org\\\/gjbml\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Effect of Knowledge Retention Strategies on Organizational Innovation of Food and Beverage Manufacturing Firms in Enugu State\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/birpub.org\\\/gjbml\\\/#website\",\"url\":\"https:\\\/\\\/birpub.org\\\/gjbml\\\/\",\"name\":\"Global Journal of Business Management and Leadership (GJBML)\",\"description\":\"\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/birpub.org\\\/gjbml\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Effect of Knowledge Retention Strategies on Organizational Innovation of Food and Beverage Manufacturing Firms in Enugu State - Global Journal of Business Management and Leadership (GJBML)","description":"This study examined the effect of knowledge retention strategies on organizational innovation of food and beverage manufacturing firms in Enugu State, Nigeria. 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The findings revealed that documentation had a significant positive effect on the number of new products developed by food and beverage manufacturing firms in Enugu State (Z = 9.318, p \u2264 0.05). Similarly, succession planning had a significant positive effect on process improvements in the firms (Z = 9.067, p \u2264 0.05). The study concluded that documentation and succession planning significantly enhance organizational innovation through increased new product development and improved production processes. The study therefore recommended, among others, that management should establish effective documentation systems, including digital knowledge repositories, product development records, research reports, and standard operating procedures, to facilitate the systematic capture, storage, and transfer of organizational knowledge.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/birpub.org\/gjbml\/journal_article\/effect-of-knowledge-retention-strategies-on-organizational-innovation-of-food-and-beverage-manufacturing-firms-in-enugu-state\/","og_locale":"en_US","og_type":"article","og_title":"Effect of Knowledge Retention Strategies on Organizational Innovation of Food and Beverage Manufacturing Firms in Enugu State","og_description":"This study examined the effect of knowledge retention strategies on organizational innovation of food and beverage manufacturing firms in Enugu State, Nigeria. 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