Effect of Knowledge Retention Strategies on Organizational Innovation of Food and Beverage Manufacturing Firms in Enugu State

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 ≤ 0.05). Similarly, succession planning had a significant positive effect on process improvements in the firms (Z = 9.067, p ≤ 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