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The purpose of this paper is to show how activity theory transcends the boundary between workplace learning and organizational learning.

Activity‐theoretical analyses examine collectives and organizations as learners. On the other hand, activity theory is committed to pedagogical and interventionist actions to change and learning characteristic of workplace learning.

Activity‐theoretical studies put an emphasis on the object, i.e. on what is done and learned together in inter‐organizational networks, instead of studying only connections and collaboration of networks. The theory of expansive learning enables a longitudinal and rich analysis of inter‐organizational learning and makes a specific contribution in outlining the historical transformation of work and organizations by using observational as well as interventionist designs in studies of work and organization.

The paper shows that activity theory and the theory of expansive learning provide useful analytical tools for the enrichment of studies in workplace learning, as reported in the articles included in this special issue.

The purpose of this paper is to describe how, from 2004‐2006, a New Zealand research team experimented with the “change laboratory” learning process to create a new method of government policy development and implementation, referred to as “practice‐making”. The apple industry in Hawke's Bay was chosen because of the level of tension among government agencies and small/medium‐sized firms in the industry, particularly around the scarcity of seasonal labour, amid growing concerns about the possible collapse of the industry.

The team stimulated a cycle of expansive learning among the network of activity systems in the industry. Laboratory participants were growers, labour contractors, pack house operators, quality controllers, horticultural consultants and government officials. The expansive learning cycle is a core concept in developmental work research (DWR) and cultural‐historical activity theory (CHAT).

Participants created a shared “object” for apple production and its government policy and regulation built around quality, making a substantive shift from adaptive learning to transformational learning, and creating a major redesign of the industry. Many of the new practices are now being implemented in the industry and government.

The CHAT/DWR approach seems particularly well suited for complex problem solving in any network where there are intractable systems contradictions and a strong desire among participants to make real change.

It is understood that this is the first time a change laboratory process has been used for government “practice‐making” with industry, in contrast with traditional policy development and implementation that frequently does not address systemic problems.

This section contains a range of topics from diverse, international, primary journals, including: an evaluation of PR effectiveness; a look at total quality management at Girobank, which was the first bank to win a British Quality Award; an examination of the principles of competitive marketing based on a case study; a discussion of how companies can sustain competitive advantage; and a report on retail‐oriented risk for bank branch operations.

In this special marketing abstracts issue of Marketing Intelligence & Planning a variety of topics of interest to the marketer are highlighted from the international selection of journals which feature on the Anbar coverage list. The value of a forum such as this is that quality material can be brought to the attention of the reader to which they would not otherwise be exposed. For example, would you normally take Datamation, Industrial Engineering, or The Ohio CPA?

This study aims to assess the quality characteristics and acceptability of cookies from sweet potato–maize flour blends and to determine nutritional quality, color and palatability traits and to compare the effects with that of wheat cookies, so as to suggest a cost-effective production method to bakers and retailers. This would ensure food security, enhanced health, combat malnutrition problems and improve the production of the crops.

Cookies were prepared by the method reported by Okaka and Isieh (1990), Abayomi et al. (2013), Onabanjo and Ighere (2014) with modification. Flour (200 g) from each sample of different flour blends was used for the experiment. Sugar (80 g) was creamed with margarine (100 g) until light and fluffy constituency was obtained using Kenwood chef with initial minimum speed, and the speed increased stepwise until the mark of 6 on the chef indicator was attained. Whole egg (60 g) was added, then followed by flour (200 g), powdered milk (20 g), baking powder (0.1 g) and salt (1 g) were added and mixed until a stiff paste (batter) was obtained. The batter was rolled on a floured board using a rolling pin to a thickness of 0.2-0.3 cm. The rolled batter was cut into circular shapes with a cutter and arranged on a greased tray and baked at 1500°C for 20 minutes. The cookies were brought out, cooked and packaged in cellophane bag until used for laboratory analysis.

The results revealed that substitution of sweet potato flour with maize flour significantly (p < 0.05) reduced the protein from 6.8-4.4 per cent, moisture from 5.3-5.0 per cent, crude fibre from 3.4-2.5 per cent and fat from 9.8-8.5 per cent of the composite flours and the cookies. The ash and sugar contents were increased from 4.3-5.8 per cent for ash and 2.1-3.9 per cent for sugar with increase in sweet potato flour substitution. The calorific value of the cookies decreased from 457-397 cal/100 g as the percentage of sweet potato flour increased in the maize flour cookies. Sensory evaluation results showed that the colour, texture, taste and overall acceptability changed significantly (p < 0.05) with increase in sweet potato flour substitution. The optimum substitution level was 40 per cent; above this, the product becomes less acceptable to the consumer.

Fabrication and production processing machines that use sweet potato will be a great challenge.

This research is of value to the bakery industry or retailers. The optimum substitution level of sweet potato flour was 40 per cent, and it appears to be a promising measure from the view of practicability. The relative ease of getting sweet potato flour makes it superior to other imported flour like wheat and in reducing cost of importation of wheat to Nigeria.

Four series of nonionic copolymer surfactants have been prepared by the free radical copolymerizations of dioctyl itaconate (DOI) with dioxypropylated itaconic acid. Copolymerization reactions were carried out in solution at 70°C using 1mol. percent azopisisoputyronitrile as a free radical initiator. The copolymers were obtained by reprecipitation from petroleum ether (40‐60) and finaly dried in vacuum at 60°C. The structural features of these nonionic copolymer surfactants have been confirmed by IR and ¹HNMR spectra. The surface active properties of these polymers were compared and evaluated, including solubility, cloud point, surface properties, interfacial tension, foaming emulsification and biodegradability. Most of the products are good biodegradable surfactants; which manifested the importance of their application in pollution problems.

Microfiber is one of the major sources of microplastic emission into the environment. In recent times, research on microfiber has gained momentum, and research across different disciplines was performed. However, no complete study was performed from the viewpoint of textiles to analyse the microfiber shedding behaviour by relating the properties textiles. The purpose of this paper is to analyse the microfiber shedding behaviour in textiles.

Articles on the microfiber shedding across different disciplines were collected and analysed systematically to identify the influencing factor. The influence of laundry parameters is found to be majorly discussed section, yet very few research data is found on the effect of yarn and fabric properties on the microfiber shedding.

Most of the articles listed laundry detergent addition, higher temperature, use of softeners, type of washing machines used and amount of liquid used as the major factors influencing the fiber shedding. Concerning the fiber and yarn characteristics, yarn twist, fiber type (staple/filament), method of production, fabric structure and specific density are reported as influencing factors. Some articles highlighted the influence of ageing of textiles on the fiber shedding.

The review identified the research gap in the textile sector and reports that so far, no research performed on microfiber shedding with the textile parameters. The review further urges the importance of research works to be performed in the textile by considering the fabric and yarn properties.