THE STRUCTURE OF THE BEVERAGE
ALCOHOL INDUSTRY
This Report provides a summary description of the beverage alcohol industry, its nature and scope. It offers a basic overview of economic, trade, and development aspects, as well as how some of these relate to public health issues. It presents an analysis of current trends, such as industry consolidation, and possible future developments. It concludes by identifying a range of industry bodies and industrysupported bodies, such as trade associations and social aspects organizations (SAOs), which contribute to addressing social and public health aspects of alcohol.
The word “alcohol” derives from Arabic al-kuhul and is applied to the many members of the family of alcohols. The type found in beverage alcohol is called ethanol or ethyl alcohol and is the result of the natural process of fermentation of fruits, grains, vegetables, plant matter, and even dairy products. Its three main classifications are wine, beer, and distilled spirits. Other classifications abound and are often related to culture, content, production method, and legality.
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The relationship between beverage alcohol and public health has been studied extensively for more than a century, and continues to be of interest to governments, public health professionals, the public at large, as well as a central issue for the beverage alcohol industry. Indeed, over the past two decades, major international beverage alcohol producers have taken a broader look at the way in which they respond to alcohol issues. With attention to corporate social responsibility, they actively incorporate concern for health-related aspects of alcohol consumption and social issues, such as under-age drinking or alcohol-impaired driving, into their operations and dialogue with stakeholders.
The World Health Organization (WHO) recognizes the “existence of a wide