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The purpose of this paper is to show the motivations for the existence of plural forms in the sugarcane agribusiness in the western region of São Paulo state, Brazil, particularly in the supply of sugarcane to sugar and/or alcohol plants.

This research was conducted by applying interviews with the individuals in charge of the supply from a group of ten plants in this region that compete both for land for planting and for sugarcane itself.

The findings show that plurality was observed in different levels of analysis (clusters): first, the plurality of transactions of sugarcane with different agents; second, plurality in hybrid arrangements or contracts; and finally, plurality in the same transaction. The reasons for the maintenance at Level 1 are various but, balancing the risks of the structures was an important motivator for this decision, while at Levels 2 and 3, the plural forms proved transitory, given the time of the contract and payment methods.

One of the contributions of this study is to determine that generalizations about the transience or stability of plural forms are not appropriate. Another contribution of the research is the observation that in São Paulo’s western region the singular forms of governance in sugarcane supply are not the most common for entrepreneurs who wish to work in sugar and/or alcohol production. Plural forms, as previously postulated in the literature, are more common.

Prosecutions under Criminal Law, associated in the minds of most people with “criminal offences” of a serious nature—“crime” in the traditional sense—and undertaken by the police authorities, constitute a very large and rather untidy body of public law. It includes a large and constantly growing number of offences in respect of which prosecutions are undertaken by various corporate bodies who, as in the case of local authorities, have a duty albeit with a power of discretion, to prosecute. There would appear to be little in common between such offences, as smoking in the presence of open food or failing to provide soap, nail‐brushes, etc, for food handlers, and the villainy and violence of the criminal, but their misdeeds are all criminal offences and subject to the same law. Other countries, such as France, have definite Criminal Codes and these offences against statutes and statutory instruments which in English Law are dealt with in the broad field of Criminal Law, are subject to special administrative procedure. It has obvious advantages. Although in England and Wales, prosecutions are undertaken by police authorities, local authorities, public corporations, even professional bodies and private individuals, with a few statutory exceptions for which the Attorney‐General's fiat or consent of the Director of Public Prosecutions is necessary, may instigate a prosecution against anyone if he can provide prima facie evidence to support it. In Scotland, prosecutions are instituted at the instigation of the various authorities by an officer, the Procurator‐Fiscal. Many advocate such a system for England and Wales, despite the enormous difference in the volume of litigation. Supervision of prosecutions on a much smaller scale is by the Director of Public Prosecutions, an office created in 1879, with power to institute and carry on criminal proceedings—this is the less significant of his duties, the number of such prosecutions usually being only several thousands per year—the most important being to advise and assist chief officers of police, clerks to the magistrates and any others concerned with criminal proceedings Regulations govern the cases in which DPP may act, mainly cases of public interest. The enormous growth of summary jurisdiction over the years, especially that arising from so‐called secondary legislation, is largely outside his sphere.

Management of Innovation and Technology/Management Information Systems.

Information Systems.

SER (Sugar, Energy & Rum) was a company belonging to the Grupo Pellas Corporation. The company operated in four countries, had six subsidiaries, employed more than 25,000 people, had more than 43,500 manzanas of sugarcane crops in Nicaragua alone and had global annual sales of more than US$400m. In 2008, due to the negative effects of the crisis on the company’s business model (increasing costs due to higher prices for fuel and decreasing income because of low international sugar prices), the company decided to implement a business intelligence (BI) system to optimize its processes to reduce costs and increase productivity. At that time, the company had more than 100 years of data, information systems that fed into their main business processes and a culture that appreciated data as the basis for decision-making. However, there were inconsistencies among data systems, users received highly complex reports in Excel or green screens and process monitoring happened long after the tasks had been completed. As a response, SER used extract–transform–load to collect and clean data that would be used in the BI system (the case leaves the questions regarding the systems selection unsolved for discussion). Based on their business model, they selected the most critical processes and defined key performance indicators to measure the impact of changes in those processes. They considered graphic design as a tool to make the system more accepted by users and worked together with users so that reports only offered the most important information. The result was improved costs and productivity. They decreased manual time spent by 14 per cent, automated time spent by 10 per cent, and eliminated 1,556 hours of dead time for equipment in the field, which allowed them to increase productivity by US$1m just in sugar. They saved 20,000 trips from the fields to the factories, which represented more than US$1m in savings by monitoring the weight of wagons loaded with sugarcane in real time. They improved client perceptions about the company both locally and internationally by implementing a sugar traceability system.

The case “Business Intelligence at the Grupo Pellas SER Company” has as its objective to respond to the question: How does a company make its BI system implementation successful? As such, the case: Discusses what a BI system is and what it provides to a business analyses challenges, benefits and context when implementing a BI system; analyses success factors and recommendations in the BI system implementation process; analyses the process of implementing a BI and highlights the importance of the system priority questions and technological alternatives.

Teaching notes are available for educators only. Please contact your library to gain login details or email support@emeraldinsight.com to request teaching notes.

CSS 11: Strategy

The long controversy that has waxed furiously around the implementation of the EEC Directives on the inspection of poultry meat and hygiene standards to be observed in poultry slaughterhouses, cutting‐up premises, &c, appears to be resolved at last. (The Prayer lodged against the Regulations when they were formally laid before Parliament just before the summer recess, which meant they would have to be debated when the House reassembled, could have resulted in some delay to the early operative dates, but little chance of the main proposals being changed.) The controversy began as soon as the EEC draft directive was published and has continued from the Directive of 1971 with 1975 amendments. There has been long and painstaking study of problems by the Ministry with all interested parties; enforcement was not the least of these. The expansion and growth of the poultry meat industry in the past decade has been tremendous and the constitution of what is virtually a new service, within the framework of general food inspection, was inevitable. None will question the need for efficient inspection or improved and higher standards of hygiene, but the extent of the organization in the first and the enormous cost of structural and other alterations to premises in the second, were seen as formidable tasks, and costly. The execution and enforcement of the new Regulations is assigned to local authorities (District, Metropolitan and London Borough Councils), who are empowered to make charges for inspection, licences, etc., to recoup the full costs of administration. The Government had previously promised that the cost of this new service, which when fully operative, will be significant, would not fall upon the already over‐burdened economies of local authorities. The figure of a penny per bird is given; in those areas with very large poultry processing plants, with annual outputs counted in millions of birds, this levy should adequately cover costs of enforcing the Regulations, but there are many areas with only one of a few small concerns with annual killings of perhaps no more than 200,000 birds—this much we know from perusing annual health reports received at the offices of this Journal—and the returns from charges will certainly be inadequate to cover the cost of extra staff. The Regulations require the appointment of “official veterinary surgeons” and “poultry meat inspectors”, both new to local government.

Heat also facilitates the transmission of water through the cell walls, thereby assisting its passage from the interior to the surface of the material; it increases the vapour pressure of water, thus increasing its tendency to evaporate; and it increases the water‐vapour‐carrying capacity of the air. In the United States the unit of heat customarily used is the British thermal unit (B.t.u.), which for practical purposes is defined as the heat required to raise the temperature of a pound of water 1° F. Heat is commonly produced through the combustion of oil, coal, wood, or gas. Heating by electricity is seldom practicable because of its greater cost; but where cheap rates prevail it is one of the safest and most efficient, convenient and easily regulated methods. Direct heat, direct radiation and indirect radiation are the types of heat generally employed. Direct‐heating systems have the highest fuel or thermal efficiency. The mixture of fuel gases and air in the combustion chamber passes directly into the air used for drying. This method requires the use of special burners and a fuel, such as distillate or gas, which burns rapidly and completely, without producing soot or noxious fumes. The heater consists simply of a bare, open firebox, equipped with one or more burners, an emergency flue to discharge the smoke incidental to lighting, and a main flue, through which the gases of combustion are discharged into the air duct leading to the drying chamber. Direct‐radiation systems also are relatively simple and inexpensive and have a fairly high thermal efficiency. A typical installation consists of a brick combustion chamber with multiple flues, which carry the hot gases of combustion back and forth across the air‐heating chamber and out to a stack. The air is circulated over these flues and heated by radiation from them. The flues are made of light cast iron or sheet iron. The air‐heating chamber should be constructed of fireproof materials. The efficiency of the installation depends upon proper provision for radiation. This is attained by using flues of such length and diameter that the stack temperatures will be as low as is consistent with adequate draught. Heating the air by boiler and steam coils or radiators is an indirect‐radiation system, as the heat is transferred from the fuel to the air through the intermediate agency of steam. Such a system costs more to install and has a lower thermal efficiency than either of the other two systems. It is principally adapted to large plants operating over a comparatively long season on a variety of materials where the steam is needed to run auxiliary machinery or to process vegetables. Large volumes of air are required to carry to the products the heat needed for evaporation and to carry away the evaporated moisture. Insufficient air circulation is one of the main causes of failure in many dehydrators, and a lack of uniformity in the air flow results in uneven and inefficient drying. The fan may be installed to draw the air from the heaters and blow it through the drying chamber, or it may be placed in the return air duct to exhaust the air from the chamber. An advantage of the first installation is that the air from the heaters is thoroughly mixed before it enters the drying chamber. It has been claimed that exhausting the air from the chamber increases the rate of drying by reducing the pressure, but the difference is imperceptible in practice. Either location for the fan is satisfactory, and the chief consideration in any installation should be convenience. Close contact between the air and the heaters and between the air and the material is necessary for efficient transfer of heat to the air and from the air to the material, and to carry away the moisture. The increased pressure or resistance against which the fan must operate because of such contact is unavoidable and must be provided for, but at other points in the system every effort should be made to reduce friction. To this end air passages should be large, free from constrictions, and as short and straight as possible. Turns in direction should be on curves of such diameter as will allow the air to be diverted with the least friction. The general rule in handling air is that a curved duct should have an inside radius equal to three times its diameter. The water vapour present in air at ordinary pressures is most conveniently expressed in terms of percentage of relative humidity. Relative humidity is the ratio of the weight of water vapour actually present in a space to the weight the same space at the same temperature would hold if it were saturated. Since the weight of water vapour present at saturation for all temperatures here used is known, the actual weight present under different degrees of partial saturation is readily calculated from the relative humidity. Relative humidity is determined by means of two thermometers, one having its bulb dry and the other having its bulb closely covered by a silk or muslin gauze kept moist by distilled water. Tap water should not be used because the mineral deposits from it clog the wick, retard evaporation, and produce inaccurate readings. The wick must be kept clean and free from dirt and impurities. The two thermometers are either whirled rapidly in a sling or used as a hygrometer mounted on a panel with the wick dipping in a tube of water and the bulbs exposed to a rapid and direct current of air. The relative humidities corresponding to different wet‐ and dry‐bulb temperatures are ascertained from charts furnished by the instrument makers, or published in engineers' handbooks. As a general rule, the more rapidly the products have been dried the better their quality, provided that the drying temperatures used have not injured them. Some fruits and vegetables are more susceptible to heat injury than others, but all are injured by even short exposures to high temperatures. The duration of the exposure at any temperature is important, since injury can be caused by prolonged exposure at comparatively moderate temperatures. The rate of evaporation from a free water surface increases with the temperature and decreases with the increase of relative humidity of the air.

The use of thin sheets with 3D geometries is growing in quantity, due to current progress towards life‐cycle design and sustainable production, and growing in geometrical complexity, due to aesthetic and quality concerns. The growth in manufacturing equipment flexibility has not kept pace with these trends. The purpose of this paper is to propose a new reconfigurable fixture to shorten this gap.

The design implements a novel concept of fixturing. Without interrupting the machining process, a swarm of adaptable mobile agents periodically reposition and reconfigure to support the thin‐sheet workpiece near the tool‐point. The technology has been developed by adopting a multi‐disciplinary, life‐cycle approach. Modularity and eco‐sustainability paradigms have informed the design.

The performance of the physical prototype in an industrial scenario is highly satisfactory. Experiments demonstrate the ability of the system to reconfigure while maintaining machining accuracy in scenarios typical for aircraft part production.

Coordination between the machine‐tool numerical control and the fixture control is not complete and its improvement will make the manufacturing process more robust and autonomous.

The system allows reduction of shop‐floor fixturing inventory. Compared to other reconfigurable fixtures, SwarmItFIX is smarter, more flexible, lighter, and offers shorter reconfiguration times, easier set‐up, and better adaptability to a wider range of workpiece shapes.

This is a breakthrough idea, answering the challenges of hyper‐flexible manufacturing and the proliferation of thin‐sheet use. It is of significant value to mass‐customized industry and of special significance for small‐series production.

NEW SOLDERING FLUX CUTS CORROSION. Experiments carried out at the Tin Research Institute have resulted in a new soldering process in which the flux spreads more smoothly and quietly over a wider area with scarcely any spattering of the metal. Mr. W. R. Lewis, assistant director of the Institute, who conducted the experiments, used polyethylene glycol—now commercially available—in place of acidified water as a vehicle for acid fluxes.

The formulated proposals for this legal principle in the trade battern of the European Community have again appeared in the EEC draft Directive. It has been many years in coming, indicating the extreme difficulties encountered in bringing some sort of harmony in the different laws of Member‐states including those of the United Kingdom, relating to the subject. Over the years there were periods of what appeared to be complete inactivity, when no progress was being made, when consultations were at a stand‐still, but the situation was closely monitored by manufacturers of goods, including food and drink, in the UK and the BFJ published fairly detailed reviews of proposals being considered — in 1979 and 1981; and even as recently as the last few months — in “Consumerism in the Community”, the subject was briefly discussed.