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Education and human capital development are seen by the government of Saudi Arabia as vital to the aim of gaining knowledge economy status. Although financial investment has been evident in education and human capital development in Saudi Arabia for many years, knowledge acquisition, production, and diffusion remain problematic. The strategy that underpins the shift to a knowledge economy is based on the assumption drawn from human capital theory that education can transform individual productivity and therefore promote economic development. However, the links between education and economic growth are not as linear as this framing of education suggests, but depend on complex social processes. Within these processes, individual understandings of knowledge and knowledge creation are crucial. The implications of this for Saudi Arabia are discussed with reference to the work of Knorr Cetina (2007) on knowledge cultures and David and Foray (2002) on knowledge communities. A transition to a knowledge economy is more likely to occur when cultural and social conditions enable the development of knowledge cultures and knowledge communities.

In response to increasing public health concerns about processed meat consumption, many innovations in meat technology focus on health-oriented product reformulations. Processed meat is not a homogeneous food category. The purpose of this paper is to explore consumer perception of the “healthier” reformulation of different processed meat products using two approaches: salt and fat reduction; and enrichment with healthy ingredients.

Seven focus group interviews were carried out with 40 Irish regular meat consumers (30 female, ten male) who were solely or jointly responsible for food shopping. Two rounds of card sorting procedures were employed to reveal perceptions on reformulation of 20 different processed meat products. Thematic analysis was used for analysing transcripts.

Health and flavour concerns and product popularity were the main factors influencing participants’ perceptions. Some participants were unsure or had misconceptions about the healthiness of certain meat products. Participants suggested reducing salt and fat content in processed meat products they perceived as the least healthy ones (theme 1) and improving the healthiness of products which were favoured by children (theme 2) and those meat products which people consumed regularly as a source of protein (theme 3). Participants were not in favour of any reformulation of speciality-type products (theme 4).

Consumer insights identified in this study can inform future approaches to making processed meats healthier.

This paper presents a snapshot of the status of the UK printed circuit board (PCB) industry in 2003. Comparisons are made with a similar study from 1997. Data are presented concerning employment and turnover within the industry, the number of manufacturing sites engaged in PCB manufacture and assembly, and the geographical location of these sites. Employment in PCB manufacture is found to have dropped by more than half, and there has also been a general shift from large firms with over 250 employees to medium‐sized firms with between 50 and 249 employees.