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The purpose of this paper is to determine the presence of palm oil in food products on sale, and to study and compare consumers’ opinions about this oil type in Spain (importing country) and Peru (producing country).

Recent news published in both countries, which could influence consumer perceptions, were analysed. A study on the labelling of foodstuffs in Spain was carried out, as was a survey with Spanish and Peruvian consumers.

Palm oil was found in a large number of products and in a wide range of foods, especially those from the bakery sector. The percentages of saturated fats varied substantially within the same product type. Spanish consumers showed much more interest in the labelling and information on nutritional properties, especially energy values, saturated fats and sugars, while Peruvians focused more on energy values, and protein, vitamin and mineral contents. In Spain, palm oil was considered the worst quality fat/oil and had a clearly negative effect on both health and the environment. In Peru, palm oil was neither perceived by the majority of respondents as low quality oil nor associated with negative health effects. However, they were aware of the environmental problems that could result from its production.

These results confirm that the food industry should make efforts to reduce or replace palm oil in foods, mainly in Spain, as most consumers believe that palm oil negatively affects their health and the environment.

Avant‐propos sous les auspices de l'Institut international de Coopération intellectuelle, paraissait en 1934 le t. I, consacré à l'Europe, du Guide international des Archives. Le questionnaire envoyé à tous les États européens comportait sous les points 4 et 6 les questions suivantes: ‘Existe‐t‐il un guide général pour les diverses catégories d'Archives ou des guides particuliers pour l'une ou l'autre d'entre elles?’ et ‘Existe‐t‐il des catalogues imprimés, des publications tant officielles que privées, susceptibles de constituer un instrument complet de référence pour tout ou partie importante des fonds d'archives?’ Les réponses des divers pays à ces questions, malgré leur caractère très inégal, ont fait du Guide international un bon instrument d'information générale sur les Archives. Malheureusement les circonstances ont empêché la publication du volume consacré aux États non européens, tandis que le temps qui s'écoulait tendait à rendre périmés les renseignements fournis sur les Archives européennes.

The purpose of the current paper is to develop and validate a scale for measuring and managing the acquisition of competences provided by higher education studies.

A representative sample of Spanish graduates was obtained in the framework of the REFLEX project. In this questionnaire, a battery of 19 self-assessed items was used to measure the contribution of universities to the acquisition of generic competences. Exploratory and confirmatory factor analyses were performed.

The main competences acquired in higher education according to Spanish graduates can be grouped as follows: innovation, interpersonal, knowledge management, communication, organisational and professional development. Results indicated excellent fit indexes of this six-factor model to data.

This scale may be particularly useful to understand the process of transition of higher education systems according to Bologna principles. It also represents a significant contribution to the existing research in competency-based education.

This paper may help higher education institutions to identify improvement areas in their study programmes. Besides, the proposed scale may offer crucial information in the determination of which Bologna principles have been successfully implemented.

Organisations may use these findings to design formal or informal training for new graduates hired by the organisation.

Despite the recent increasing research in the field of competency-based learning and competences required in graduates’ workplaces, this is the first paper that aims to present a validated scale designed to measure graduate self-assessed competences.

ATTENTION has been repeatedly drawn to certain drawbacks in the library profession which tend to hinder progress in many ways, and recently some discussion has taken place concerning the long hours and short pay of library assistants. Some years ago there appeared, we believe, in one of Mr. Greenwood's valuable Library Year Books, an analysis of the hours of work in a large number of British Municipal Libraries, and it was made plain from this that a majority of assistants had to work considerably more than forty‐eight hours weekly. Conditions may have changed since then, although it is open to doubt, but the fact remains that too many assistants, and a considerable number of librarians in small places, are now working so long, and in such broken spells, as to preclude any possibility of attaining self‐culture or reasonable recreation. The case of the small town librarian is particularly distressing. In some instances he is a man who has been well‐trained in a large town library, and inspired by a mistaken ambition, elects to attain a position of independence by accepting the chief librarianship in a library of which he afterwards finds himself the sole officer. He is responsible for the cleaning, as well as the ordinary work of a librarian, and his efforts to convert a miserable library rate of a few pounds into an engine of immense efficiency (as expected by the local authority) are enough to make the financial operations of even an American millionaire seem petty in comparison. We have had several cases like this brought to notice within a few weeks, and they give added point to any plea for reform which may be advanced. One young man, well‐educated and well‐trained, undertook the charge of a small municipal library, chiefly because it happened to be near London, and he wished to be in touch with that great and attractive centre. He very soon discovered that the hours of the library were so arranged as to occupy his whole time and keep him employed all day, from 9 a.m. or earlier, till 10 p.m., with two short breaks which did not suffice for a visit to London. On Sunday he was too tired to think of London, apart from which, the institutions which interested him were closed, so that it is possible this librarian has not yet seen the longed‐for London of his cherished anticipations ! There are cases like this in the smaller libraries all over the country, where one official has to perform all the work in an unlimited number of hours. If, as is done in some places, the hours of opening are greatly curtailed in order to give the librarian his deserved and well‐earned rest, then the public suffer. On the other hand, a library administered by a single officer and kept open from nine to ten hours daily, is rather of the nature of a slave‐compound, in which an official is kept prisoner in the interests of the omnipotent ratepayer. Wherever small staffs are kept, there exists this tendency towards long hours, and a consequent eterioration in the efficiency and educational qualifications of assistants. A standing complaint among those who are engaged in the educational work of the Library Association is that so many candidates are deficient in the most elementary subjects, such as composition, spelling and arithmetic. This is undoubtedly caused by the employment of imperfectly educated assistants, who are afterwards tied so fast to their library duties that they are unable to find any time for study and reading. In libraries where small staffs and long hours of opening are found together, it is almost certain that the work‐hours of the assistants will be excessive, and the efficiency of the service impaired.

Although social networking sites (SNS) are providing marketers a lot of information, it is also providing consumers with the ability to present their virtual identities, limiting the benefit of such information. The purpose of this paper is to understand how marketers can segment virtual consumers.

A review of the literature is first conducted. Followed by a survey method, data from 258 consumers were analyzed using a combination of scales including best-worst scaling. Classes and other demographics, behavioral and psychographic covariates were determined using latent-class analysis.

Findings show there exist three different segments based on values: self-conservers, social entertainers, and achievers. The results show how SNS consumers differ in their motivation to use social media, even when there is similarity in the uses (virtual behaviors) of SNS.

Analyzing behavior of virtual consumers can be limited by the fact that they are presenting their virtual identity. Psychographic metrics should be the focus of future research when dealing with online consumers, values and motivations provide a better way as they are more consistent than the virtual behavior.

Practitioners should look for more ways to integrate SNS segments with traditional segments, values-segmentation can aid in this. Additionally, practitioners should maximize the information access benefits of SNS by focussing also on underlying motives to certain behaviors on SNS.

This research value is derived from the fact that it is the first to perform values-segmentation on SNS. The results show that it is reliable and necessary when segmenting consumers on SNS.

This paper aims to optimize feed moisture contents, barrel temperatures, blending ratios of maize and lupine for processing of protein-rich best quality extruded product using a twin-screw extruder.

A three-factor three-level response surface methodology by Box-Behnken Design was applied to evaluate the effect of selected processing conditions of blending ratios of lupine (10-20 per cent), barrel temperatures (120°C-150°C) and feed moisture content (14-18 per cent) on functional, nutritional and sensory characteristics of produced snack food.

The results of functional properties such as radial expansion ratio, bulk density, water absorption index, water solubility index observed as 0.71-1.2, 0.33-0.92 g/cc, 4.4-6.4 per cent and 10.2-15.1 per cent, respectively. The snack food showed the moisture 5.6-7.2 per cent, protein 8.1-18.1 per cent, fiber 1.6-2.7 per cent, ash 1.6-2.2 per cent and carbohydrate 64.8-81.4 per cent. The independent variables (lupine blending ratio, barrel temperature and feed moisture content) posed significant effects on expansion ration (p = 0.0030), bulk density (p = 0.0026), water absorption index (p = 0.0075) and water-solubility index (p = 0.0116). Higher blending ratio of lupine was increase in the bulk density and water solubility index, but decrease in expansion ratio and water absorption index of snack food. Higher feed moisture content was led to a reduction in expansion ratio and water-soluble index of snack food. Whereas, higher feed moisture contents was lead to rise in bulk density and water absorption index. Fiber (p = 0.0145), ash (p = 0.0343) and carbohydrate (p = 0.0001) contents were significantly depended on blending ratio. Blending of lupine 15.06 per cent, barrel temperature of 150 °C and feed moisture content of 14.0 per cent produced the snack food with desirability value of 72.8 per cent.

Protein malnutrition is one of the major problems in child development in under developed countries including Ethiopia. Maize is a top producer in the country but least appreciated for cost. Lupine is one of the undervalued produce consumed in Ethiopia after boiling. Still data on the utilization of maize and lupine in the extruded snack preparation was very limited. Optimization of moisture and barrel temperatures for this snack was not reported clearly yet.