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In every industry there are resources. Some are moving, others more fixed; some are technical, others social. People working with the resources, for example, as buyers or sellers, or users or producers, may not make much notice of them. A product sells. A facility functions. The business relationship in which we make our money has “always” been there. However, some times this picture of order is disturbed. A user having purchased a product for decades may “suddenly” say to the producer that s/he does not appreciate the product. And a producer having received an order of a product that s/he thought was well known, may find it impossible to sell it. Such disturbances may be ignored. Or they can be used as a platform for development. In this study we investigate the latter option, theoretically and through real world data. Concerning theory we draw on the industrial network approach. We see industrial actors as part of (industrial) networks. In their activities actors use and produce resources. Moreover, the actors interact − bilaterally and multilaterally. This leads to development of resources and networks. Through “thick” descriptions of two cases we illustrate and try to understand the interactive character of resource development and how actors do business on features of resources. The cases are about a certain type of resource, a product − goat milk. The main message to industrial actors is that they should pay attention to that products can be co-created. Successful co-creation of products, moreover, may require development also of business relationships and their connections (“networking”).

To outline the multiple ways in which animals are inserted into sporting practices, outline historical and contemporary approaches to studying human–animal sporting practices, and advocate for the centering of sociological problems in human–animal research in sporting contexts and cultures and for considering such problems in relation to environmental issues.

In the first part of the chapter, conceptual differentiation of animals in the animal–sport complex is presented. Subsequently, studies of interspecies sport are reviewed with reference to the “animal turn” in the literature. In the second part, a critique is presented relating to: (1) the privileging of companion animals, especially dogs and horses, which overlooks the multiple ways animals are integrated into (multispecies) sport; (2) micro-sociological and insider ethnographies of companionship displacing of sociological problems in favor of relationship perspectives; and (3) the environment as absent from analysis. The conclusion offers implications for understanding multispecies sport and the environment.

I chart a general shift in emphasis and focus from animals as an “absent presence” in pursuit of sociological knowledge toward a clearly defined focus on interspecies sport as a field of research characterized by investigations of relationships with companion animals through the “animal turn.”

The focus on companion species means other animals (i.e., noncompanions) are understudied, big picture sociological questions are often sidelined, environmental concerns marginalized, and sociological understanding of the environment more generally is either ignored or reduced to a conduit of human–animal interactions.

Purpose – The purpose of this research is to study the process conditions that give best yield and expected compositions of liquid smoke products that result during the pyrolisis process relying on predetermined variables.

Design/Methodology/Approach – Pyrolisis process running times are varied, that is, 0.5, 1, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, 5, 5.5, and 6 hourly. Condensing temperature maintained remained 25–30 °C. Products identification was applied by using gas chromotography mass spectroscopy.

Findings – Based on the research output, it was concluded that process conditions which give maximum yield were achieved when using double unit condenser (DUC) and time optional four hours, and it provides maximum volume liquid smoke product, and compositions of pyrolisis products. The process also created seven components, namely nepthalene, propanoic acid, 3,7 nanodiena, 2 metilguaiakol, 2-metoksi 4-methyl phenol, 4 ethyl-2 metoksil phenol, oxybanzene. Applying DUC during condensation phase may increase condensing force thereafter obtaining resulted products between 200% and 300% rather than using single unit condenser (SUC).

Research Limitations/Implications – This research was conducted on a fixed batch reactor made of a metal plate with a thickness of 3.0 mm. It carries 200 kg in capacity. In this phase, the moisture of candlenut shells might be kept in 10–12.5% wt. Process temperature applied ranged within 350–500 °C.

Originality/Value – In addition the study increased the theorical of understanding about pyrolisis process and Improving the production of liquid smoke from candlenut shell by pyrolisis process using the method of vapor condensation (Double unit condensor).

The purpose of this chapter is to show the multi-faceted nature of shopping behavior at North Market and to develop the concept of productive leisure as a way of examining and reframing Daniel Miller’s Theory of Shopping.

This chapter utilizes Daniel Miller’s Theory of Shopping as a starting point to understand the dimensions of shopping at North Market. It draws upon survey data collected by North Market, as well as participant observations and informal interviews conducted by the authors.

Much of the shopping at the market goes beyond simple provisioning, thrift, and treats, and instead fits into a hybrid category we call “productive leisure.” Productive leisure occurs when individuals complete productive tasks during their leisure time. It maximizes thrift-time by completing productive tasks during leisure and in response to or in connection with finding a reward (treat). In the case of shoppers at North Market, many customers are using their leisure time to provision.

This chapter presents a new way of thinking about shopping at public markets and could potentially serve to help public markets redefine their role in local food systems and in the greater community. More broadly, this chapter provides a unique insight into how and why people use public markets.