...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. 1 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...
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...(VOA news 2007), and alcohol related social problem is more and more severe in Australia recently. Many scholars put up with the idea to levy more tax to reduce the consumption of alcohol. The article ‘cheap wine the biggest culprit’ is focus on wine consumption to illustrate the call for tax reform. This essay is to explain three questions mentioned following by the article. Specifically, it further examines the suggestion for heavy tax on alcohol concerning the elasticities of demand for alcohol. Question 1: Using the data provided in the article, calculate the price elasticity of demand for alcohol. According to Jackson, McIver and Wilson (2012, p.153), own-price elasticity of demand which is simply know as elasticity of demand is a way to measure the sensitiveness of consumers’ demand to a change in the product’s price, and the formula to calculate it is the percentage change in quantity demanded of a good divided by the percentage change in its price. The law of demand illustrates that the price and quantity demanded are inversely related verifying from the down-sloping demand curve, therefore the own-price elasticity must be negative. However, it is conventional to ignore the negative sign, and simply use the absolute form of the elasticity of demand. In this article, it shows that for a 10 percent increase in price of alcohol could have about 5 percent decrease in consumption. According to above formula, the price elasticity of demand for alcohol is 0.5 (5%/10%). Moreover...
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...THREE GENERAL CLASSES OF ALCOHOLIC BEVERAGES NAMELY BEER, WINE, AND DISTILLED SPIRIT THAT ARE COMMONLY AVAILABLE IN POBLACION,KABACAN Submitted by: Ken Laurence Magoncia Gerard Labado Submitted to: Engr. Marilyn Painagan OBJECTIVES • To differentiate the typical ranges of calories from drinking various types of alcoholic beverages which are commonly available in Poblacion, Kabacan. • To be aware of the calories you acquire from drinking alcoholic beverages. • To simply prevent the misuse of alcohols, it is important for drinkers to know what are the recommended amount of alcohol intake to prevent too much gaining of calories for both men and women on a regular basis. INTRODUCTION The use of alcohol in the early times is the same as today regardless of the problems of drinking too much of it. Drinking alcoholic beverages became the center of every community’s works. It is used as a part of a ceremony, a custom or a part of a ritual for example, the mass of the Catholics, services of the Protestant and many more. It is also used in celebrating different occasions like, baptism, matrimony, graduation, promotion on work, thanksgiving, fiestas or festivals and also occasion in remembering departed love ones. Drinking alcoholic beverages has also its relationship to friendship or socializing. Sometimes, hospitality of Filipinos may be shown through giving a wine to drink to their guesses. Drinking alcohol has also its relation to a success of...
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...Requirements for BUS 599 Strayer University Analyze the types of consumers who will be drinking your beverage in demographic terms (i.e., age, education level, income, gender, ethnic group, etc.). Support your analysis with actual data on the size of the demographic groups in your local community (nearby zip codes). The types of consumers that will be drinking the beverage will be alcoholics who are recovering or suffering from alcoholism. The targeted age is for adults 18 or older, male or female, any race, income level and ethnicity who participate in drinking alcohol regularly. If a consumer consumes too much alcohol it can become addictive and abusive. Consumers who are currently being housed in Rehab facilities are targeted because they are recovering and need different fluids to remain hydrated. Rehab housing, facilities, and therapy recovery groups will be introduced to the beverage Drink Understand Influence....
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...atoms of carbon, hydrogen, and oxygen all alcohol molecules contain at least one hydroxyl group. When people say alcohol they usually think of beer, wine, or liquor, but there are several types of alcohol. An alcoholic beverage is a drink that contains ethyl alcohol. They are mostly made of grains or from grapes or other fruits. There are two main groups fermented and distilled drinks. Fermented drinks contain from five percent to twenty percent ethyl alcohol. Distilled contains twelve percent to fifty-five percent or more ethyl alcohol. The consumption of beverages containing alcohol has been practiced in all parts of the world for thousands of years. The first alcoholic beverages were fermented. Scenes showing fermentation appear on pottery made in Mesopotamia as early as 4200 B.C. Mankind early discovered that drinking the fermented juices of certain fruits, berries, and grain produced an extremely pleasant effect. Among primitive peoples, alcoholic drinks increased the excitement of tribal festivals. In more civilized nations, beers and wines in the daily diet were believed beneficial to health. During the 1800’s, a movement began in the United States to prohibit the manufacture and sale of alcoholic beverages. A constitutional amendment banning the beverages went into effect in 1920, but thousands of Americans defied the prohibition law. In 1930, the federal government estimated that about 800 million gallons of alcoholic beverages were being produced in the country annually...
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...Alcohol regulations. Europe, USA, Russia Introduction. Within my work I am going to review part of the countries’ legislation related to the existing alcohol regulations and existing polices, conventions and its development plans. Analysis will be based on the samples of different countries: Russia, EU (different countries) and United States. There are different areas of the existing alcohol regulations: risky environments, tax and prices, market restrictions and marketing control. All of them are more or less affecting business activities in different aspects. Applicability of this report: There are a lot of different types of businesses strongly dependent on alcohol sales or alcohol production worldwide. Moreover there are a lot of international corporations which has core business linked to operations with alcohol. To be able to operate their business on the different markets they have to consider different alcohol regulation in different countries in their business models before making market enter decision and follow existing rules and respective policies updates in daily operations. The examples of this business could be: 1. Producers or importers of alcohol beverages or cosmetic. Examples of corporations - Heineken, Diageo. Strong dependency of core business on alcohol regulation 2. Distributors of alcohol beverages or cosmetic within the country. Strong dependency of core business on alcohol regulation 3. Café, bars and restaurants...
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...atoms of carbon, hydrogen, and oxygen all alcohol molecules contain at least one hydroxyl group. When people say alcohol they usually think of beer, wine, or liquor, but there are several types of alcohol. An alcoholic beverage is a drink that contains ethyl alcohol. They are mostly made of grains or from grapes or other fruits. There are two main groups fermented and distilled drinks. Fermented drinks contain from five percent to twenty percent ethyl alcohol. Distilled contains twelve percent to fifty-five percent or more ethyl alcohol. The consumption of beverages containing alcohol has been practiced in all parts of the world for thousands of years. The first alcoholic beverages were fermented. Scenes showing fermentation appear on pottery made in Mesopotamia as early as 4200 B.C. Mankind early discovered that drinking the fermented juices of certain fruits, berries, and grain produced an extremely pleasant effect. Among primitive peoples, alcoholic drinks increased the excitement of tribal festivals. In more civilized nations, beers and wines in the daily diet were believed beneficial to health. During the 1800’s, a movement began in the United States to prohibit the manufacture and sale of alcoholic beverages. A constitutional amendment banning the beverages went into effect in 1920, but thousands of Americans defied the prohibition law. In 1930, the federal government estimated that about 800 million gallons of alcoholic beverages were being produced in the country annually...
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...atoms of carbon, hydrogen, and oxygen all alcohol molecules contain at least one hydroxyl group. When people say alcohol they usually think of beer, wine, or liquor, but there are several types of alcohol. An alcoholic beverage is a drink that contains ethyl alcohol. They are mostly made of grains or from grapes or other fruits. There are two main groups fermented and distilled drinks. Fermented drinks contain from five percent to twenty percent ethyl alcohol. Distilled contains twelve percent to fifty-five percent or more ethyl alcohol. The consumption of beverages containing alcohol has been practiced in all parts of the world for thousands of years. The first alcoholic beverages were fermented. Scenes showing fermentation appear on pottery made in Mesopotamia as early as 4200 B.C. Mankind early discovered that drinking the fermented juices of certain fruits, berries, and grain produced an extremely pleasant effect. Among primitive peoples, alcoholic drinks increased the excitement of tribal festivals. In more civilized nations, beers and wines in the daily diet were believed beneficial to health. During the 1800’s, a movement began in the United States to prohibit the manufacture and sale of alcoholic beverages. A constitutional amendment banning the beverages went into effect in 1920, but thousands of Americans defied the prohibition law. In 1930, the federal government estimated that about 800 million gallons of alcoholic beverages were being produced in the country annually...
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...Drinking practices vary substantially among different countries and different masses. But both alcoholic beverages are very popular among all ages of people. The alcoholic drinks market is broadly classified into five classes, starting from beers, wines, hard liquors, liqueurs and others. The Indian alcoholic market has been growing rapidly for the last ten years, due to the positive impact of demographic trends and expected changes like rising income levels, changing age profile, changing lifestyles and reduction in beverages prices. Beer and wine are perhaps the oldest and most popular of all alcoholic beverages in the world. ADVANTAGES It Can Lower Your Risk Of Cardiovascular Disease moderate amounts of alcohol raises levels of high-density lipoprotein, HDL, or 'good' cholesterol and higher HDL levels are associated with greater protection against heart disease. Moderate alcohol consumption has also been linked with beneficial changes ranging from better sensitivity to insulin to improvements in factors that influence blood clotting....Such changes would tend to prevent the formation of small blood clots that can block arteries in the heart, neck, and brain, the ultimate cause of many heart attacks and the most common kind of stroke." This finding is applicable to both men and women who have not been previously diagnosed with any type of cardiovascular disease. It Can Lengthen Your Life Drinking occasionally could add a few years to your life. A study by the Catholic...
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...Ministry of Health, Welfare and Sport has officially certified the spring, meaning that the water is pure enough to enter the brewing process without undergoing any processing beforehand. As only 15 million liters of water are allowed to be withdrawn from the spring each year, Alfa limits its beer production. This has led them to number their beer bottles to ensure that only the permitted amount of water is used. Product The Alfa brewery makes 5 different beers: Oud bruin (Old Brown), Edel pils, Lente bok (Spring bock beer), Dortmunder, Bokbier (bock beer). The focus of this situation analysis is on the Edel pils. The Edel pils is a part of the (Czech) pilsner beer family which is the most widely consumed beer in the world. It contains 5% alcohol by volume. Edel pils is available in different packages: 0.33 L and 0.5 L cans, 0.3 L and 0.5 L bottles, and 20 L and 50 L barrels. Market Definition In order to clarify the relative position of Alfa in the market, it is important to define the market: Product Form Competition Pilsner – For most people, Alfa is easily substitutable by other pilsners. The need for Alfa...
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...➤ Income group (World Bank): High income ALCOHOL CONSUMPTION: LEVELS AND PATTERNS Recorded alcohol per capita (15+) consumption, 1961–2010 Recorded alcohol per capita (15+) consumption (in litres of pure alcohol) by type of alcoholic beverage, 2010 Data refer to litres of pure alcohol per capita (15+). Litres of pure alcohol 20 n n n n n 15 10 Beer Wine Spirits Other All 26% SPIRITS 5 0 1960 1965 1970 1975 1980 1985 1990 1995 2000 2005 54% 20% 2010 BEER WINE Year Alcohol per capita (15+) consumption (in litres of pure alcohol) Average 2003–2005 Average 2008–2010 Change Recorded 11.8 11.8 Unrecorded 1.5 1.2 Total 13.3 ➙ ➘ ➙ 13.0 Total males / females WHO European Region 18.6 11.9 Total alcohol per capita (15+) consumption, drinkers only (in litres of pure alcohol), 2010 Males (15+) 20.2 Females (15+) 9.0 Both sexes (15+) 14.6 7.8 10.9 Abstainers (%), 2010 Males Females Both sexes Lifetime abstainers (15+) Prevalence of heavy episodic drinking* (%), 2010 Population Drinkers only Males (15+) 53.5 58.4 Females (15+) 24.9 28.8 Both sexes (15+) 38.9 43.6 2.5 2.6 2.6 Former drinkers* (15+) 5.8 10.8 8.4 Abstainers (15+), past 12 months 8.3 13.4 10.9 *Persons who used to drink alcoholic beverages but have not done so in the past 12 months. ...
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... establish rapport with guests | | | | 3. Use Service Recovery Skills * resolve guest complaints or concerns * respond to difficult situations | 4. Be a Team Player * identify importance of teamwork * promote teamwork | | | | 5. Assist Guest with Special Needs * assist guests with special needs | | | | | B. Food and Beverage Product Knowledge | | | | | 1. Identify Tableware * identify cutlery * identify plateware * identify glassware | 2. Describe Product Knowledge * describe basic meat serving cuts * describe types of poutry meat * describe basic fish cuts * define shellfish and other seafood * describe basic soup types * define common food * preparation and service terms * list major ingredients of sauces * define cooking methods | | | | | 3. Demonstrate Food Menu Knowledge * describe importance of knowing menu * identify common dietary requests * provide menu information | 4. Describe Beverage Service Knowledge * define basic beverage terms * identify product informaiton needed to describe itmes * identify majoy types of beer * describe wine calssifications * outline guidelines for matching food and wine * define sweetness terms used for sparkling wines and Chanpagne * identify common wine-producing countries * identify information found on wine label * identify correct...
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...singles out for social problems that are much wider in scope, in particular, alcohol abuse by young people? These caffeinated beverages evidently have dangerous effects on individuals when consumed in large consumptions. The reason it is so dangerous is due to the high caffeine levels in the alcoholic drink, which can have adverse effects on those that consume the drink, as it prevents them from becoming tired, and stopping drinking as a natural reaction. The fact that the drink is so cheap, and is marketed in a colourful way does attract younger drinkers, which was the major reason that Four Loko was looked down upon. However I do not believe that these companies should be singled out and suffer due to the social problems of underage drinking, and young people abusing alcohol. I believe these issues are a much larger scope and will not be solved by banning these products. 2. Is Peter Mercer correct that caffeinated alcoholic beverages serve no ‘socially redeeming purpose’? Is that the proper test for determining whether society should permit a product to be sold? What about the fact that there is a market demand for these products? Peter Mercer is correct that these caffeinated alcoholic beverages do not serve a purpose to society and therefore are not socially redeeming. However this is not a legitimate test for determining whether the products should be kept on the market, because alcohol in general is not socially redeeming. I think the fact that there is a high...
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...marketing and how much is caused by irresponsible behaviour on the part of the young drinkers? Are companies like Joose and Four Loko being singled out for social problems that are much wider in scope, in particular, alcohol abuse by young people? These drinks have been proven to be as dangerous as claimed because they contain caffeine, which is a stimulant hence keep you awake, while being mixed with alcohol, which is a depressant that slows down the body and brain; together this ‘tricks’ the mind into thinking that you are awake and ready for more alcohol. The cases of New Jersey students being hospitalised due to “serious alcohol poisoning” proves the real potential risks of consuming this beverage. In the case study it states that the caffeine content was boosted from 54mg to 156mg and had 12 percent alcohol, and these figures may not appear to be very high but after multiple drinks in a short amount of time it adds up and most young people simply do not acknowledge or care about these numbers. Personally, I do not think that the under-aged or young people who drink are to blame because it is common for people growing up to be curious and to experiment with things like this, however, there needs to be more work done on the education and awareness of alcohol and the potential abuse of it. The deliberate “colourful packaging” is designed to appeal to under-age drinkers which shows that it is not entirely their fault for consuming the product as it was intended to have this...
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...Chapter 1 Introduction History of Carbonated Soft Drinks: In the late 18th century, scientists made important progress in replicating naturally carbonated mineral waters. In 1767, Englishman Joseph Priestley first discovered a method of infusing water with carbon dioxide to make carbonated water when he suspended a bowl of distilled water above a beer vat at a local brewery in Leeds, England. His invention of carbonated water (also known as soda water) is the major and defining component of most soft drinks. Priestley found that water treated in this manner had a pleasant taste, and he offered it to his friends as a refreshing drink. In 1772, Priestley published a paper entitled Impregnating Water with Fixed Air in which he describes dripping oil of vitriol (or sulfuric acid as it is now called) onto chalk to produce carbon dioxide gas, and encouraging the gas to dissolve into an agitated bowl of water. Another Englishman, John Mervin Nooth, improved Priestley's design and sold his apparatus for commercial use in pharmacies. Swedish chemist Torbern Bergman invented a generating apparatus that made carbonated water from chalk by the use of sulfuric acid. Bergman's apparatus allowed imitation mineral water to be produced in large amounts. Swedish chemist Jöns Jacob Berzelius started to add flavors (spices, juices, and wine) to carbonated water in the late eighteenth century. Thomas Henry, an apothecary from Manchester, was the first to sell artificial mineral water to the general...
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