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.
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