Information and communication technology (ICT) for development of small and medium-sized exporters in East Asia: Japan

Includes bibliography

Information and communication technology (ICT) for development of small and medium-sized exporters in East Asia: China

Includes bibliography

Information and communication technology (ICT) for development of small and medium-sized exporters in East Asia: Singapore

Includes bibliography

Information and communication technology (ICT) for development of small and medium-sized exporters in East Asia: Republic of Korea

Includes bibliography

Information and communication technology (ICT) for development of small and medium-sized exporters in East Asia: Thailand

Includes bibliography

Information and communication technology (ICT) for development of small and medium-sized exporters in East Asia: Viet Nam

Includes bibliography

E-commerce and export promotion policies for small- and medium-sized enterprises: East Asian and Latin American experiences

Includes bibliography

The current situation of small and medium-sized industrial enterprises in Trinidad & Tobago, Barbados and St. Lucia

Includes bibliography

The Taiwanese experience with small and medium-sized enterprises (SMEs): possible lessons for Latin America and the Caribbean

Includes bibliography

Small- and medium-sized enterprises' restructuring in a context of transition: a shared process: inter-player effects on efficient boundary choice in the Argentine manufacturing sector

Includes bibliography

Production of pectate lyase by penicillium viridicatum RFC3 in solid-state and submerged fermentation

Pectate lyase (PL) was produced by the filamentous fungus Penicillium viridicatum RFC3 in solid-state cultures of a mixture of orange bagasse and wheat bran (1 : 1 w/w), or orange bagasse, wheat bran and sugarcane bagasse (1 : 1 : 0.5 w/w), and in a submerged liquid culture with orange bagasse and wheat bran (3%) as the carbon source. PL production was highest (1,500U mL -1 or 300Ug -1 of substrate) in solid-state fermentation (SSF) on wheat bran and orange bagasse at 96 hours. PL production in submerged fermentation (SmF) was influenced by the initial pH of the medium. With the initial pH adjusted to 4.5, 5.0, and 5.5, the peak activity was observed after 72, 48, and 24 hours of fermentation, respectively, when the pH of the medium reached the value 5.0. PL from SSF and SmF were loaded on Sephadex-G75 columns and six activity peaks were obtained from crude enzyme fromSSF and designated PL I, II, III, IV, V, andVI, while five peaks were obtained fromcrude enzyme fromSmF and labeled PL I', II', III', IV', and VII'. Crude enzyme and fraction III from each fermentative process were tested further. The optimum pH for crude PL from either process was 5.5, while that for PL III was 8.0. The maximum activity of enzymes from SSF was observed at 35°C, but crude enzyme was more thermotolerant than PL III, maintaining its maximum activity up to 45°C. Crude enzyme from SmF and PL III' showed thermophilic profiles of activity, with maximum activity at 60 and 55°C, respectively. In the absence of substrate, the crude enzyme from SSF was stable over the pH range 3.0-10.0 and PL III was most stable in the pH range 4.0-7.0. Crude enzyme from SmF retained 70%-80% of its maximum activity in the acid-neutral pH range (4.0-7.0), but PIII showed high stability at alkaline pH (7.5-9.5). PL from SSF was more thermolabile than that from SmF. The latter maintained 60% of its initial activity after 1 h at 55°C. The differing behavior of the enzymes with respect to pH and temperature suggests that they are different isozymes. Copyright © 2010 Viviani Ferreira et al.

Preliminary overview of the economies of the Caribbean 2012-2013

Includes bibliography

Promoting corporate social responsibility in small and medium enterprises in the Caribbean: survey results

Includes bibliography

Change and opportunity: corporate social responsibility as a source of competitiveness in small and medium enterprises in Latin America and the Caribbean

Includes bibliography

An aproach for implementing knowledge management in small and medium companies in Brazil: A case study

The search for competitive advantage in a global environment must consider the use of tacit and explicit knowledge circulating inside companies. Differential factors can be easily replicated nowadays. Due to the great volume of knowledge and information, it is necessary to create a system that allows the management of important knowledge. Existing models for Knowledge Management are based on the reality at large companies. In Brazil, most of the companies are smaller ones. This work presents a simplified model to implement Knowledge Management in Small and Medium Companies in Brazil, based on a unique case study with limited scope. Despite some human and financial restrictions, Knowledge Management can help smaller companies, preserving organizational memory and increasing process efficiency. Observing a unique case prevented any generalization of the model. But the recommendations can be references to other companies, because projects like this must address the specific issues of each organization. The objective of this study is to introduce a simplified model for planning Knowledge Management at small companies in Brazil, considering their restrictions and also seeking to create a competitive advantage. Human aspects are very important in Knowledge Management, but that is not the focus of this study. The model was conceived presuming the participation of all people involved.