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Over the past few weeks, we've had a number of conversations between the major Java EE vendors regarding the inclusion of Web Beans (JSR-299) in the Java EE 6 platform. Several members of the EE 6 expert group have concerns about how the current draft of the specification characterizes the functionality of Web Beans, and about how well the functionality integrates at the platform level. Therefore, as requested by one of the other vendors, we've extended the Public Review period until early February with the goal of taking further input from folks with platform expertise. The expert group will submit a revised Public Review Draft in late January or February that incorporates this feedback.

The really good news is that there is now unanimous agreement between the folks involved in these discussions that:

  • the EE platform needs a contextual dependency injection solution with capabilities that match the capabilities of existing proprietary solutions
  • the approach taken by JSR-299 is, overall, a good one
  • that the goal of this work is inclusion of JSR-299 in all Java EE 6 profiles, and in the embedded EJB Lite environment

This is an excellent outcome. We'll have a lot of work to do over the next couple of months, but I'm confident that Web Beans and the EE platform will see great benefit from this work!

2 comments:
 
04. Dec 2008, 06:14 CET | Link

I can not imagine a future without Web Beans. Without doubt, the standardization of integration between layers that were missing in Java EE architecture. Good job. We're awaiting the news. ;)

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10. Dec 2008, 11:45 CET | Link
Ciro Cavani | ciro.cavani(AT)gmail.com

This is a good news. Great work! Thanks!

For the name, I would like to suggest something like roaster or roasting as a metaphor for processing (coffee/java) beans. The idea is to take the figure of JSR299 as a complement for bean model with serviceability purpose (DI, Context, Lifecicle).

Quoting Wikipedia:

The roasting process is integral to producing a savory cup of coffee. When roasted, the green coffee bean expands to nearly double its original size, changing in color and density. As the bean absorbs heat, the color shifts to yellow and then to a light 'cinnamon' brown then to a dark and oily color.

http://en.wikipedia.org/wiki/Coffee_preparation#Roasting

Funny at least :)

Thanks,

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