Hype or Reality? Exploring how Food-Processing Firms Interpret and Implement Industry 4.0 Technologies in Supply Chain Operations
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Abstract
The projection of Industry 4.0 technologies in the Nigerian manufacturing sector has led to widespread optimism about achieving smarter, more efficient, and agile supply chains. However, in practice, many firms, including those within the food-processing industry, struggle to move beyond conceptual enthusiasm toward meaningful implementation. This study explored how food-processing firms interpret and operationalise Industry 4.0 technologies within their supply chain operations, addressing the persistent gap between the perceived “hype” and the lived “reality” of digital transformation. Guided by Sensemaking Theory and the Technology–Organization–Environment (TOE) framework, the study adopted an interpretivist philosophy and an exploratory qualitative design. Semi-structured interviews were conducted with ten supply chain managers in Calabar, Cross River State, selected through purposive and snowball sampling. The data were analysed using Braun and Clarke’s reflexive thematic analysis. Findings indicate that while managers associate Industry 4.0 with innovation, traceability, and operational efficiency, their interpretations vary widely and are influenced by organizational culture, leadership orientation, and contextual pressures. Implementation remains incremental and often reactive, constrained by infrastructural limitations, skill shortages, and low digital maturity. The study concludes that realising the promises of Industry 4.0 in the Nigerian food-processing supply chain requires aligning technological ambitions with organizational capabilities and contextual realities. Practically, it underscores the importance of strategic alignment, workforce development, and ecosystem collaboration. The study contributes by providing context-specific insights into how sensemaking and organizational readiness shape the translation of Industry 4.0 from conceptual promise to operational reality in food-processing firms.
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Copyright (c) 2026 Charles Effiong, Morgan Obong Morgan, Godwin Wonah Ogar, Catherine E. Ogbang, Mike Peter Ojie (Author)
This work is licensed under a Creative Commons Attribution 4.0 International License.
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