Tales of the expected: investigating the rhetorical strategies of innovation champions

Innovation continues to be high on the agenda in construction. It is widely considered to be an essential prerequisite of improved performance both for the sector at large and for individual firms. Success stories dominate the parts of the academic literature that rely heavily on the recollections of key individuals. A complementary interpretation focuses on the way innovation champions in hindsight interpret, justify and legitimize the diffusion of innovations. Emphasis is put on the temporal dimension of interpretation and how this links to rhetorical strategies and impression management tactics. Rhetorical theories are drawn upon to analyse the accounts given by innovation champions in seven facilities management organizations. In particular, the three persuasive appeals in classic rhetoric are used to highlight the rhetorical justifications mobilized in the descriptions of what took place. The findings demonstrate the usefulness of rhetorical theories in complementing studies of innovation.

Characterisation of virgin olive oil of Italian olive cultivars: 'Frantoio' and 'Leccino', grown in Andalusia

Work was carried out on the characterisation of virgin olive oils from the main Italian cultivars, 'Frantoio' and 'Leccino', grown in two different locations in Andalusia: Mengibar (Jaen) and Cabra (Cordoba), with important differences in altitude. The study was carried out during the crop years 1999/2000 and 2001/2002. There were significant differences between the oils from both cultivars when grown in the different environments, Cabra close to the hills and Mengibar in the open at 280 m height. At higher altitude, the oils showed a greater content of oleic acid and higher stability, while in the open the oils had higher tocopherol and linoleic acid contents. For the phenolic compounds, the environment influenced each cultivar in different ways. Sensorial characteristics, showed significant differences between the oils from each cultivar and location. In general, the oils from Andalusia had higher levels of natural antioxidants, greater oxidative stability and more marked sensorial characters. (C) 2004 Elsevier Ltd. All rights reserved.