Journal articles: 'Alcoholic beverage industry – Botswana'

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Wakely, John D. "The Alcoholic Beverage Industry." AIMR Conference Proceedings 1996, no. 1 (January 1996): 82–91. http://dx.doi.org/10.2469/cp.v1996.n1.11.

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Motlhanka, Koketso, Kebaneilwe Lebani, Teun Boekhout, and Nerve Zhou. "Fermentative Microbes of Khadi, a Traditional Alcoholic Beverage of Botswana." Fermentation 6, no. 2 (May 11, 2020): 51. http://dx.doi.org/10.3390/fermentation6020051.

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Khadi is a popular traditional alcoholic beverage in rural households in Botswana. The product is produced by fermentation of ripened sun-dried Grewia flava (Malvaceae) fruits supplemented with brown table sugar. Despite its popularity, its growing consumer acceptance, its potential nutritional value, and its contribution to the socio-economic lifestyle of Botswana, the production process remains non-standardized. Non-standardized production processes lead to discrepancies in product quality and safety as well as varying shelf life. Identification of unknown fermentative microorganisms of khadi is an important step towards standardization of its brewing process for entrance into commercial markets. The aim of this study was to isolate and identify bacteria and yeasts responsible for fermentation of khadi. Yeasts and bacteria harbored in 18 khadi samples from 18 brewers in central and northern Botswana were investigated using classic culture-dependent techniques and DNA sequencing methods. Additionally, we used the same techniques to investigate the presence of bacteria and yeasts on six batches of ripened-dried G. flava fruits used for production of the sampled brews. Our results revealed that Saccharomyces cerevisiae closely related to a commercial baker’s yeast strain sold locally was the most predominant yeast species in khadi suggesting a possible non-spontaneous brewing process. However, we also detected diverse non-Saccharomyces yeasts, which are not available commercially in retail shops in Botswana. This suggests that spontaneous fermentation is partially responsible for fermentation of khadi. This study, presenting the first microbiological characterization of a prominent traditional alcoholic beverage in Botswana, is vital for development of starter cultures for the production of a consistent product towards the commercialization of khadi.

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Alfianti, Luffita. "UPAYA PEMERINTAH DAERAH DALAM PENGENDALIAN PRODUKSI MINUMAN BERALKOHOL TRADISIONAL." Yuridika 33, no. 1 (February 8, 2018): 93. http://dx.doi.org/10.20473/ydk.v33i1.5671.

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Traditional alcoholic beverage, traditionally produced with hereditay recipe which is drunk to celebrate religious or tradition event. Government have not regulated a distinctive act to control production, so it needs to be analyzed the writer compose a thesis with systematical interpretation and extention to Regional Governance Act Number 23/2014, Ministry of Industry Regulation number 63/M-IND/PER/7/2014 in Restraining and Controlling The Industry and Quality of Beverage, Ministry of Trade Ragulation No. 20/M-Dag/Per/4/2014 in Restraining and Controlling of Supply, Distribution and Sale of Alcoholic Beverage, Head of Drug and Food Board Regulation Number HK.03.1.23.04.12.2205 in Guidelines On The Provision of Certificates of Food Production of Household Industries. Furthermore, writer also examine about Regional Government’s liability in controlling the production of traditional alcoholic beverage. Based on systematical interpretation and extention to regulation above, Regional/Local government has authorization in issuing a permit of traditional alcoholic beverage. However, there is no regulation that organizes the authority of local government to give license to the production of it. In contrast, local government has authority to control the distribution of traditional alcoholic beverage with implements the regulation inforcement to business activities that violate the license to trade by selling traditional alcoholic beverages.

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Haight, Frank A. "Drinking-driving: The role of the alcoholic beverage industry." Accident Analysis & Prevention 19, no. 6 (December 1987): 417–18. http://dx.doi.org/10.1016/0001-4575(87)90042-x.

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Hernandez, Asuncion, Natalia Vila, Ines Kuster, and Carmen Rodriguez. "Clustering Spanish alcoholic beverage shoppers to focus marketing strategies." International Journal of Wine Business Research 31, no. 3 (August 19, 2019): 362–84. http://dx.doi.org/10.1108/ijwbr-03-2018-0010.

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Purpose The purpose of this study is twofold: to analyse the influence of both individual and environmental factors in order to explain alcoholic spending and to identify different groups of alcoholic beverage shoppers. Design/methodology/approach For the research, an online questionnaire was distributed among 1,023 Spanish participants of age more than 18 years. Multivariance techniques were used for analysis, and the results show significant influence of specific motivational domains, brand awareness, perceived culture, socio-demographic variables and purchasing environment. With these results, a cluster analysis was carried out identifying seven groups of alcoholic beverage shoppers. Findings This research confirmed the influence of both individual and environmental factors, and the authors have identified seven different groups of alcoholic beverage shoppers: prosperous, social, non-conformist, postmodern, communities, controllers and planners. This led to the consideration of various management implications, which would boost the success of the beverage industry. Originality/value The originality of this research focuses on identifying different cluster of shoppers who purchase alcoholic beverages and on revealing the characteristics of each identified cluster. Based on the exact profile proposed, the alcoholic beverage industry should design more appropriate marketing strategies to achieve competitive advantage and to reinforce purchasing because in today’s markets, there are fewer and fewer situations where a mass marketing approach is feasible.

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Fitriani, Fitriani, and Wahyu Rizanu Arifandi. "Implementasi Peraturan Daerah Nomor 23 Tahun 2014 Tentang Retribusi Izin Tempat Penjualan Minuman Beralkohol Kota Palangka Raya." Restorica: Jurnal Ilmiah Ilmu Administrasi Negara dan Ilmu Komunikasi 6, no. 1 (April 30, 2020): 50–56. http://dx.doi.org/10.33084/restorica.v6i1.1376.

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This study aims to determine how the Department of Industry and Trade of Palangkaraya City in implementing Regional Regulation No. 23 of 2014 to the Palangkaraya Alcoholic Beverage Seller. The method used is qualitative. The researcher wants to describe the Implementation of Regional Regulation No. 23 of 2014 from the Department of Industry and Trade of Palangka Raya City to the Seller of Alcoholic Beverages. The author uses 4 (four) indicators of policy implementation namely Information, Policy Content, Community Support and Potential Distribution. The data source consists of primary data, namely the results of interviews with Dinas Perindustrian dan Perdagangan, Alcoholic Beverage Sellers and the people of Palangka Raya City, while secondary data sources are in the form of official Regional Regulation Number 23 of 2014. the results of research on the Implementation of Regional Regulation No. 23 of 2014 are still not optimal due to the difficulty of some Alcoholic Beverage Sellers to be present on time to attend socialization activities and the difficulty of Alcoholic Beverage Sellers in requesting identity cards to teenage buyers. For this reason, the researcher recommends 1) giving a warning to the Alcoholic Beverage Sellers who are late in participating in the Socialization activities and 2) reaffirming the provision of information regarding the Regulations on the prohibition of selling alcoholic drinks to students or under 17 years of age.

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Thoumrungroje, Amonrat, and Olimpia C. Racela. "Thai Beverage Public Company Limited: Thailand leader, global challenger." Emerald Emerging Markets Case Studies 3, no. 2 (May 24, 2013): 1–20. http://dx.doi.org/10.1108/eemcs-03-2013-0020.

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Subject area Corporate diversification, product portfolio analysis, industry structure, international business expansion, beverage industry. Study level/applicability The case is suitable for senior undergraduate and graduate MBA strategic management, international business strategy, and marketing strategy courses. Case overview Thai Beverage Public Company Limited (ThaiBev) was Thailand's largest beverage company and was among Asia's major alcoholic beverage companies. The case situation takes place during the latter part of August 2010, two years after the public announcement of ThaiBev's ambitious intentions to become a comprehensive and integrated beverage company and after having recently re-launched its acquired Wrangyer energy brand, a move signaling ThaiBev's strong commitment to its non-alcoholic beverages. The case describes the beverage industries at the global, regional, and country level and discusses ThaiBev's range of businesses. Marut Buranasetkul, Senior Vice President of Corporate Service and Deputy Managing Director of Thai Beverage Marketing, the sales and marketing arm of ThaiBev, must decide on the direction for ThaiBev to pursue to bring ThaiBev's non-alcoholic beverages to account for at least 10 percent of the company's total revenue. This case presents a number of important strategic topics, particularly in discussing industry structure and competition, as well as diversification issues encountered by a firm that was attempting to create a greater balance between the revenue contributions from its market leading dominant businesses and that of its younger and newer business lines. Expected learning outcomes Students will: understand the challenges faced by large conglomerates wanting to change their market position; learn to apply different frameworks such as Porter's Five Force Model, portfolio analysis, SWOT and to assess the competitive environment; learn to evaluate a company's current product portfolio and to recommend strategies to improve its allocation of resources; and learn to identify key success factors necessary to compete in a highly competitive industry. Supplementary materials Teaching notes are available for educators only. Please contact your library to gain login details or email support@emeraldinsight.com to request teaching notes.

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Ragimun and Sri Widodo. "Strategy of Strengthening Food and Beverage Industry in Indonesia." Journal of Economics and Behavioral Studies 11, no. 4(J) (September 26, 2019): 102–10. http://dx.doi.org/10.22610/jebs.v11i4(j).2924.

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The food and beverage industry has an important role to play in the Indonesian economy. This industry's contribution to the GDP of the non-oil and gas industry reaches almost 34 percent and absorbs a lot of labor. The purpose of this paper is to analyze the strategy of strengthening the food and beverage industry which can improve the performance and competitiveness of Indonesia's food and beverage industry sector. The approach used is a descriptive approach. The results of the analysis show that for some food commodities have a low competitiveness, while the beverage industry which is dominated by soft drinks and alcoholic beverages, Spirits drinks and Beer has an increasing trend. To improve the competitiveness and performance of Indonesian food and beverage products, the government has carried out several policies, but not yet optimal. The strengthening effort that must be made by the Government is to increase exports to non-optimal markets (Untapped Market Countries). In addition, for the development of small and medium industries, the industrial sector also needs fiscal incentives as well as increased industrial technology capabilities.

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Narayanamurthy, Gopalakrishnan, and Anand Gurumurthy. "A case study on downstream supply chain of an Indian alcoholic beverage manufacturer." Journal of Indian Business Research 7, no. 2 (June 15, 2015): 161–95. http://dx.doi.org/10.1108/jibr-11-2014-0074.

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Purpose – This study aims to understand the structure of downstream network from a supply chain (SC) perspective using a case of an Indian alcoholic beverage manufacturing company. In the SC literature, many researchers and practitioners have studied the design of upstream supplier network. Very few studies have documented the design of downstream network comprising distributors, warehouses, retailers, etc. and current study attempts to contribute to this limited literature. In addition, this study also tries to understand the influence of downstream SC, if any, on top management strategies. Finally, it assesses the SC quality using the standard set of factors and provides insights for its improvement. Design/methodology/approach – Single case study approach has been utilized to understand the configuration of downstream SC. A distillery in southern part of India which distributes a variety of liquor products across the market has been chosen for this study. Different data collection approaches have been adopted to understand the distribution channels prevailing in the market. In addition to the internal documents, semi-structured interviews were conducted with salesmen employed by the distillery for different group of outlets, top management of the distillery, outlet owners and counter sales person. Findings – Different distribution channels constituting the downstream SC network of the industry in the market studied have been identified to be retails and bars, institutions, clubs, modern trade, maximum retail price and Mysore Sales International Limited. Each of the distribution channels has clearly defined their boundaries for reaching different segment of consumers. Significant influence of the existing distribution channels on strategic decisions such as new product development and pricing were noticed. Interesting inferences were obtained on the relationships existing between the distilleries and different distribution channels. Insights were also gathered on the regulatory role played by the government between the manufacturers and distributors. Few marketing and promotional strategies adopted by companies to strengthen their downstream relationships with distribution channels and, in turn, with consumers have also been discussed. The quality of alcoholic beverage SC has been assessed and was found to perform on par with the set standards of quality in robustness factors and enabling factors. Training factor needs to be further improved by providing salesmen with exposure to best practices. Effort also needs to be taken to improve in the complicating factors, i.e. the testability and time. Research limitations/implications – This study is limited to the experience of a single alcoholic beverage manufacturer in the Karnataka state in India. SC of alcoholic beverage industry in India varies across states and depends on State Government regulations. Hence, the obtained results and inferences cannot be generalized across the industries and geographies. Future studies can be carried out in different locations across the country to understand the structure and dynamics of downstream SC in this industry. Scope also exists to study how the deficiencies identified in the SC can be improved and how alcoholic beverage firms entering India adapt to the prevailing SC structure. Comparative study of downstream SC of different industries can also be conducted. Practical implications – Academicians and practitioners can consider this paper as a source to understand the configuration of downstream SC of alcoholic beverage industry. More than that, this study provides a counter-intuitive inference for researchers and practitioners that choice of distribution channels have influence on the strategic decisions such as pricing and product development. Therefore, it becomes necessary to factor in the target distribution channel at the product design phase itself. This study may also help in performing a comparative study of downstream SC – especially the distribution network of different industries and identify best practices that can be adopted across the industries. Application of the standard set of factors from the food SC quality assessment literature have been demonstrated in this study to assess the downstream SC of the alcoholic beverage industry studied. In addition, this study provides several insights by detailing the structure of the SC for other alcoholic beverage manufacturers who are planning to enter Indian market. Originality/value – According to author’s knowledge, it is believed that this is the first study to report the configuration of downstream SC of the alcoholic beverage industry specifically from India apart from describing their influence on strategic decisions of the company.

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Bramanta, I. Nyoman Sadhu, Ida Ayu Putu Widiati, and Luh Putu Suryani. "Pemberian Izin Peredaran Minuman Beralkohol Berdasarkan Peraturan Gubernur Bali Nomor 1 Tahun 2020." Jurnal Preferensi Hukum 1, no. 1 (July 27, 2020): 120–27. http://dx.doi.org/10.22225/jph.1.1.2169.120-127.

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There are various kinds of businesses or activities in the field of trade, one of which is a trade or distribution of alcoholic drinks. Based on the Regulation of the Minister of Trade of the Republic of Indonesia Number 20 / M-DAG / PER / 4/2014 Article 18 Paragraph (1) that every company that trades alcoholic drinks is required to have SIUP-MB. Alcoholic drinks can only be traded by companies that already have a business license for alcoholic drinks in accordance with their classification. This research is important to be carried out with the aim to find out the mechanism for granting alcoholic beverage distribution license based on Bali Governor's Regulation No. 1 of 2020 and the implications of Bali's Governor's Regulation No. 1 of 2020 to alcoholic beverage trade businesses. This research is a normative legal research, namely by using the statutory approach. The mechanism for granting licenses for the distribution of alcoholic drinks based on Bali Governor Regulation No. 1 of 2020 is that business operators must follow procedures and fulfill certain requirements in applying for SIUP-MB, then submit a permit application to the Provincial Trade and Industry Office, after the issuance of a business by the Trade and Industry Office , then the business actor can carry out the desired trading business. Implications of Bali Governor Regulation Number 1 of 2020 Regarding the management of fermented drinks and/or distinctive distinctive Bali for the business of the alcoholic beverage trade, the benefits are felt, the crafters or farmers of fermented drinks and/or distinctive distinctive Bali have legal certainty and certainty of trying to do fermented and distillation drinks production activities typical of Bali.

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Dr M. Madhavan and Sudheesh Babu U S. "Alcoholic Industry Is Changing Its Outlook Through CSR." GIS Business 15, no. 1 (February 5, 2020): 441–51. http://dx.doi.org/10.26643/gis.v15i1.18807.

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Indian alcoholic beverage industry is one of the biggest alcohol industries across the globe only behind from two major countries such as China and Russia. With population of 1.3 billion India is one of the largest consumer markets across the globe. Growing demand for alcoholic beverages in India is mainly due to therich young population base and growing consumption of alcohol by the young generation. It is also demographically one of the youngest with around 50% of its population below the age of 25 and around 65% below the age of 35, this will add fuel to the rapid growth of alcoholic beverages market. The majority of alcohol volume is consumed by people between the ages of 18 and 40. Goldstein Research analyst forecast the India alcoholic beverages market to grow at a CAGR of 7.4% during the forecast period 2016-2024. Further, the market is anticipated to reach USD 39.7 billion by the end of forecast period as alcohol consumption is growing in urban areas of the country.

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Dr M. Madhavan and Sudheesh Babu U S. "Alcoholic Industry Is Changing Its Outlook Through CSR." GIS Business 15, no. 2 (February 9, 2020): 125–35. http://dx.doi.org/10.26643/gis.v15i2.18902.

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Indian alcoholic beverage industry is one of the biggest alcohol industries across the globe only behind from two major countries such as China and Russia. With population of 1.3 billion India is one of the largest consumer markets across the globe. Growing demand for alcoholic beverages in India is mainly due to therich young population base and growing consumption of alcohol by the young generation. It is also demographically one of the youngest with around 50% of its population below the age of 25 and around 65% below the age of 35, this will add fuel to the rapid growth of alcoholic beverages market. The majority of alcohol volume is consumed by people between the ages of 18 and 40. Goldstein Research analyst forecast the India alcoholic beverages market to grow at a CAGR of 7.4% during the forecast period 2016-2024. Further, the market is anticipated to reach USD 39.7 billion by the end of forecast period as alcohol consumption is growing in urban areas of the country.

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Precieuse, Kavota Mwendiwva, Vikas Kumar, Sheenam Suri, Yogesh Gat, and Ashwani Kumar. "Alcopops: a global perspective on the new category of alcoholic beverage." Drugs and Alcohol Today 18, no. 4 (December 3, 2018): 272–80. http://dx.doi.org/10.1108/dat-05-2018-0022.

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Purpose The purpose of this paper is to explore the history, classification, regulation, the current market and consumer trends and health effects of alcopops. Design/methodology/approach The articles reviewed were selected based on the following key descriptors such as alcopop, history, classification, types, production and consumption trend, health benefits and adverse effect. Findings “Alcopop” is a collective term used to refer to flavored alcoholic beverages (FAB), also known as malt alcoholic beverage; ready-to-drink beverage (RTD); pre-packaged spirit or premium packaged spirit; high-strength (HS) pre-mixed beverage; pre-mixed caffeinated alcoholic beverage or alcoholic energy drink, etc. Alcopops were introduced into the market in 1990s. Starting with the introduction of FAB in the form of wine coolers, a large number of alcoholic beverages have been introduced. FAB are sweet, containing relatively low alcohol content and especially designed for the young drinkers also called the “entry-level” drinkers. They are popular among young and underage drinkers, teenage girls particularly, and the industries use packaging materials and marketing strategies that appear to target the youth. These products are now marketed globally, and their production, classification and marketing vary by country based on national regulatory restrictions. In countries such as USA and Australia, the industry represents that the products were malt beverages for regulatory purpose which were found to be false as other products were derived from distilled spirits. The product has no health benefits so far, the government need to reform their regulations and include new definitions of alcopops with available restrictions that would be practice at both national and state levels until and unless there have been another scientifically approved method of production through which the beverage could be beneficial for human consumption. Originality/value This is a unique and comprehensive review that will provide a brief overview of alcopops, i.e., a global perspective on the new category of alcoholic beverage.

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A. HEMPHILL, THOMAS. "Alcoholic Beverage Industry Self-Regulation and Youth Advertising: The Federal Trade Commission Reports." Business and Society Review 110, no. 3 (September 2005): 321–29. http://dx.doi.org/10.1111/j.0045-3609.2005.00018.x.

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Latunde, T., J. O. Richard, O. O. Esan, and O. O. Dare. "Sensitivity Analysis of Road Freight Transportation of a Mega Non-Alcoholic Beverage Industry." Journal of Applied Sciences and Environmental Management 24, no. 3 (April 23, 2020): 449–54. http://dx.doi.org/10.4314/jasem.v24i3.8.

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Re-optimization can be very costly for gathering and obtaining more data for a particular problem, to curb this very expensive investment. Sensitivity analysis has been used in this work to determine the behaviour of input parameters of the formulated problem. The main goal of the study is to respectively provide, derive, observe, compare and discuss the sensitivity analysis of data that has been optimized using different methods of the optimal solution. The best method, saving the highest percentage of transportation cost, for the formulated problem is determined to be the North-West Corner method. This was carried out by arbitrarily assigning values to the available warehouses to determine the best possible demand and supply cases rather than the initial cases. Thus, more cases are advised to be supplied to FID from the Asejire plant for the optimum reduced value of transportation cost. Keywords: Sensitivity, Parameters, Transportation Problem.

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Babor, Thomas F. "Alcohol research and the alcoholic beverage industry: issues, concerns and conflicts of interest." Addiction 104 (February 2009): 34–47. http://dx.doi.org/10.1111/j.1360-0443.2008.02433.x.

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Gomes, Carina Évora. "Development of a robust degassing process for carbonated beverage using gas stripping." Boolean: Snapshots of Doctoral Research at University College Cork, no. 2011 (January 1, 2011): 71–73. http://dx.doi.org/10.33178/boolean.2011.16.

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The modern beverage industry works in a dynamic and very competitive market, with increasing sales but decreasing profit margins. Projected global sales for carbonated soft beverages are expected to reach $195 billion by 2014. Carbonated drinks are differentiated from other drinks by their “fizziness” (that comes from the dissolved carbon dioxide), which creates a “tingling” sensation in the mouth, and provides a unique taste sensation. They can be divided in non-alcoholic and alcoholic beverages. The non-alcoholic drinks are known as soft drinks and can be fruit based (orange, lemon and lime), cola type drinks (Pepsi, Coca cola), or others such as new energy drinks (like Red Bull), while alcoholic carbonated drinks include beer, cider, sparkling wines, etc. In order to maintain the flavour and the other quality attributes at the appropriate consumer level of appreciation, it is necessary to perform several quality control (QC) analyses. The most usual quality control ...

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Nieto-Delgado, C., M. Terrones, and J. R. Rangel-Mendez. "Development of highly microporous activated carbon from the alcoholic beverage industry organic by-products." Biomass and Bioenergy 35, no. 1 (January 2011): 103–12. http://dx.doi.org/10.1016/j.biombioe.2010.08.025.

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Büyükkamacı, Nurdan, and Yunus Aksoy. "Performance evaluation of an side-stream anaerobic membrane bioreactor: Synthetic and alcoholic beverage industry wastewater." Pamukkale University Journal of Engineering Sciences 22, no. 3 (2016): 178–82. http://dx.doi.org/10.5505/pajes.2015.48343.

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Kourtis, L. K., and I. S. Arvanitoyannis. "IMPLEMENTATION OF HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) SYSTEM TO THE NON-ALCOHOLIC BEVERAGE INDUSTRY." Food Reviews International 17, no. 4 (November 30, 2001): 451–86. http://dx.doi.org/10.1081/fri-100108533.

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Sikalidis, Angelos K., Aleksandra S. Kristo, Anita H. Kelleher, and Adeline Maykish. "Perception, acceptability and decision-makingdeterminants of Soft Seltzer, a novel winegrapenon-alcoholic carbonated beverage categoryto health-conscious College students in California." Journal of Marketing and Consumer Behaviour in Emerging Markets 2/2020, no. 11 (December 8, 2020): 33–54. http://dx.doi.org/10.7172/2449-6634.jmcbem.2020.2.3.

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The beverage industry is a significant market that is seeing a growth albeit certain types of beverages such as wine and soda-type drinks are seemingly declining. There is certainly seen a growing interest for novel beverages, especially when creating healthy options aiming to support health via enhanced functional food/beverage properties. Furthermore, understanding how the public perceives and makes purchasing decisions towards novel and unconventional options is of key importance. The Soft Seltzer category is an emerging category defined as a sparkling water-based low calorie, no added sugar, no artificial sweetener, non-alcoholic, carbonated beverage. In our pilot study herein, we aimed to assess interest and willingness to pay for such a product produced in Sonoma, California, specifically H2O/H2♡, a dealcoholized wine-type beverage enriched with vitamins, potassium, and calcium, using a perception and acceptability study to health-conscious college students in California. Respectivelly, healthy college students were provided an on-line acceptability questionnaire with 38 questions to evaluate the concept of the H2O beverage. Our participants indicated that they would be significantly interested in purchasing such a beverage, while as for willingness to pay, a price for $9.99/4x16oz cans was deemed less than or about what is expected from a majority of participants. Our results taken together demonstrate that there is substantial interest and traction for such a beverage, especially given its natural origin and potential health benefits. Further research including tasting and health-related functional properties for the beverage in discussion is suggested. Additionally, lifestyle aspects and nuances beyond alcohol that are important to wine drinkers and other consumers could be delivered by novel beverages, hence aid in their success in the beverage market

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Joseph, Zacharia, and Joby Thomas. "Responsible Beverage Service Practices: Comparison between India and Australia." Atna - Journal of Tourism Studies 13, no. 2 (July 1, 2018): 29–40. http://dx.doi.org/10.12727/ajts.20.3.

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Sale and consumption of alcoholic beverages have been rising globally. This is making the alcohol industry worth over $1344 billion today. This rise in alcohol consumption has not been without its gray shades in the form of alcohol abuse, alcohol-related crimes, accidents and deaths. This paper studies and compares the Responsible Beverage Service practices between India and Australia to understand its scope and impact. The study draws upon review and analysis of research and data from literature and alcohol policies of the two countries. The study reveals the similarities and differences in the approach towards Responsible Beverage Service between these two countries and suggests methods to strengthen this practice in India.

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Comelli, Raúl N., Lisandro G. Seluy, Ignacio E. Grossmann, and Miguel A. Isla. "Treatment of High-Strength Wastewater from the Sugar-Sweetened Beverage Industry by an Alcoholic Fermentation Process." Industrial & Engineering Chemistry Research 54, no. 31 (July 31, 2015): 7687–93. http://dx.doi.org/10.1021/acs.iecr.5b00591.

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de Diego-Díaz, Beatriz, Juana Fernández-Rodríguez, Ana I. Vitas, and Francisco J. Peñas. "Biomethanization of solid wastes from the alcoholic beverage industry: Malt and sloe. Kinetic and microbiological analysis." Chemical Engineering Journal 334 (February 2018): 650–56. http://dx.doi.org/10.1016/j.cej.2017.10.075.

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Ricci, Annalisa, Martina Cirlini, Angela Guido, Claudia Liberatore, Tommaso Ganino, Camilla Lazzi, and Benedetta Chiancone. "From Byproduct to Resource: Fermented Apple Pomace as Beer Flavoring." Foods 8, no. 8 (August 1, 2019): 309. http://dx.doi.org/10.3390/foods8080309.

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One of the main struggles of the large-scale apple processing industry is pomace disposal. One solution for this problem is to convert this waste into a resource. Apple pomace could be used as a substrate for lactic acid bacteria and could induce the formation of a more complex aroma profile, making this fermented product an innovative aromatizer for alcoholic beverages, such as beer. In this study, for the first time, the effect of lacto-fermented apple pomace addition in beer was evaluated. Three bacterial strains (Lactobacillus rhamnosus 1473 and 1019, and L. casei 2246) were tested for apple pomace fermentation, and L. rhamnosus 1473 was the strain that best modified the aromatic profile. The addition of fermented apple pomace to beer increased the complexity of the aroma profile, demonstrating the potential of this byproduct as an aromatizer in the alcoholic beverage industry.

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Cerović, Zdenko, and Đuro Horvat. "Impact of weather changes on consumption of beverages in the hospitality industry." Tourism and hospitality management 19, no. 2 (December 10, 2013): 183–99. http://dx.doi.org/10.20867/thm.19.2.3.

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Purpose – The trends of consumption of beverages in the hospitality industry are an important segment of managers’ prediction in the creation and planning of future tourist spending. Predicting the motives and needs of tourists in the consumption of alcoholic and non-alcoholic beverages is of special interest to managers in the hospitality industry. This paper analyses interdependence and the impact of weather changes on the consumption of alcoholic and nonalcoholic beverages. The objective is to analyse the interdependence of the weather (climate) and consumption so that the managers could more successfully create future level of tourist demand for alcoholic and non-alcoholic beverages as an important segment in the creation of tourist consumption in hospitality companies. Design – The research model of the set tasks are hospitality companies for provision of beverage services, i.e. benchmarking with comparable hospitality companies. The used data are those of weather changes in the Adriatic destinations of Porec, Opatija, Mali Lošinj, Zadar, Šibenik, Split, Hvar, and Dubrovnik. Methodology – Regression analysis is used to verify the set hypothesis, that the quantity of consumed beverages increases with the increase in the number of overnights and air temperature. Approach – The intention is to verify the hypothesis that the weather i.e. temperature changes, humidity, and precipitation determine pleasant atmosphere which affects the level of consumption of beverages. Findings –Multiple determination coefficient of 99% shows that 99% of variations in the quantity of the consumed beverages is explained by changes in the number of overnights i.e. air temperature. Originality of the research – The analysed impacts of climate changes on the consumption of beverages is analysed on the example of Adriatic tourist destinations. Research results are applicable in practice and are especially useful to managers on the tourist market regarding prediction of weather changes and, accordingly, creation of high-quality products and services.

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Kumar, Sachin. "Supply Chain Management of Alcoholic Beverage Industry Warehouse with Permissible Delay in Payments using Particle Swarm Optimization." International Journal for Research in Applied Science and Engineering Technology 7, no. 8 (August 31, 2019): 504–9. http://dx.doi.org/10.22214/ijraset.2019.8071.

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SATO, Nobuyuki. "Recommendation by the Chubu-led Cool Japan Promotion Committee and its Implications for Japanese Alcoholic Beverage Industry." JOURNAL OF THE BREWING SOCIETY OF JAPAN 111, no. 1 (2016): 2–13. http://dx.doi.org/10.6013/jbrewsocjapan.111.2.

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Bruner, James, and Glen Fox. "Novel Non-Cerevisiae Saccharomyces Yeast Species Used in Beer and Alcoholic Beverage Fermentations." Fermentation 6, no. 4 (November 24, 2020): 116. http://dx.doi.org/10.3390/fermentation6040116.

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A great deal of research in the alcoholic beverage industry was done on non-Saccharomyces yeast strains in recent years. The increase in research interest could be attributed to the changing of consumer tastes and the search for new beer sensory experiences, as well as the rise in popularity of mixed-fermentation beers. The search for unique flavors and aromas, such as the higher alcohols and esters, polyfunctional thiols, lactones and furanones, and terpenoids that produce fruity and floral notes led to the use of non-cerevisiae Saccharomyces species in the fermentation process. Additionally, a desire to invoke new technologies and techniques for making alcoholic beverages also led to the use of new and novel yeast species. Among them, one of the most widely used non-cerevisiae strains is S. pastorianus, which was used in the production of lager beer for centuries. The goal of this review is to focus on some of the more distinct species, such as those species of Saccharomyces sensu stricto yeasts: S. kudriavzevii, S. paradoxus, S. mikatae, S. uvarum, and S. bayanus. In addition, this review discusses other Saccharomyces spp. that were used in alcoholic fermentation. Most importantly, the factors professional brewers might consider when selecting a strain of yeast for fermentation, are reviewed herein. The factors include the metabolism and fermentation potential of carbon sources, attenuation, flavor profile of fermented beverage, flocculation, optimal temperature range of fermentation, and commercial availability of each species. While there is a great deal of research regarding the use of some of these species on a laboratory scale wine fermentation, much work remains for their commercial use and efficacy for the production of beer.

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Priantara, Putu Herry Hermawan. "Hidden Potential of Arak Bali to be The World’s Seventh Spirit; from religious purpose to negative investment list." Bali Tourism Journal 3, no. 1 (December 5, 2019): 43. http://dx.doi.org/10.36675/btj.v3i1.36.

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In a joint meeting between Governor and Bali Regional House of Representatives on 11 February 2019, Bali Governor Wayan Koster expressed his interest to promote arak as a trademark of Bali, a traditional Balinese spirit. Arak is a type of distilled alcoholic beverage, generally produced in Southeast Asia and South Asia countries. Each region has its distinctive method in selecting the most delicate raw material as primary ingredient, to its patients and meticulous preparations in producing the best liquor. Religious activities becomes chief reason the art of liquor distilation present in the island of God, especially Arak. It serves as tetabuhan in traditional and religious ceremonies, a recreational beverage for adults or even utilize to make herbal paste. Some traditional farmer use Wariga as a reference to determine the perfect day to produce arak, therefore, the process becomes its distinctive feature. Realizing its hidden potential, Governor Koster expressed his interest in making Balinese Arak legal as a prospective industry to improve the communities economic welfare, by promoting it as a heritage-based product. Through departments in Provincial government, he prepares standardisation as well as legal basis to promote the liquor in tourism industry. However, the distilled spirit is classified as Alcohol type C on the law thus its distribution in full scale is strictly regulated by the law. Furthermore, Presidential Regulation which adds alcoholic beverages as negative investment list, become a high wall to climb before the customer could safely sip the product.

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Miles, Carol A., Travis R. Alexander, Gregory Peck, Suzette P. Galinato, Christopher Gottschalk, and Steve van Nocker. "Growing Apples for Hard Cider Production in the United States—Trends and Research Opportunities." HortTechnology 30, no. 2 (April 2020): 148–55. http://dx.doi.org/10.21273/horttech04488-19.

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Hard cider, made by fermenting apple (Malus ×domestica) juice, was at one time the most widely consumed alcoholic beverage in America. Largely abandoned after Prohibition, within the past 2 decades the rise in popularity of craft beverages has led to the reemergence of hard cider as an alternative to beer, wine, and spirits. Today, hard cider represents one of the fastest growing sectors within the craft beverage industry. The recent interest in cider presents additional marketing opportunities for apple growers and businesses currently involved in, or considering entering, the apple cider or craft beverages industries. However, the lack of a strong history or experience in selecting, producing, and using cider apples poses a significant challenge to this emerging market. This article reviews the current state of research in cider apple production, including economic feasibility, mechanized management, and cultivar evaluation and improvement.

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Neale, M. "Rapid high-performance liquid chromatography method for determination of ethanol and fusel oil in the alcoholic beverage industry." Journal of Chromatography A 447, no. 3 (1988): 443–50. http://dx.doi.org/10.1016/s0021-9673(01)91509-2.

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Roizen, Ron. "Thomas B. Turner and Virginia Bennett, Forward Together: Industry and Academia. Baltimore: Alcoholic Beverage Medical Research Foundation, 1993." Social History of Alcohol Review 26-27 (September 1993): 19–24. http://dx.doi.org/10.1086/sharevv26-27n1p19.

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Neale, M. E. "Rapid high-performance liquid chromatography method for determination of ethanol and fusel oil in the alcoholic beverage industry." Journal of Chromatography A 447 (January 1988): 443–50. http://dx.doi.org/10.1016/0021-9673(88)90059-3.

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RICKERTSEN, K., and G. V. GUSTAVSEN. "Fluid milk consumption and demand response to advertising for non-alcoholic beverages." Agricultural and Food Science 11, no. 1 (January 1, 2002): 13–24. http://dx.doi.org/10.23986/afsci.5709.

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Norwegian fluid milk consumption has declined steadily over the last twenty years, despite the dairy industry spending increasing amounts of money on advertising. Using a two-stage model, we investigate whether advertising has increased the demand for milk. No effect of advertising on the demand for non-alcoholic beverages is found in the first stage. In the second stage, an almost ideal demand system including advertising expenditures on competing beverages is estimated. The effects of generic advertising within the beverage group are positive and significant for whole milk and negative and significant for lower fat milk. The own-advertising elasticity for the combined fluid milk group is 0.0008. This highly inelastic elasticity suggests that increased advertising will not be profitable for the producers. Several cross-advertising effects are statistically significant, emphasizing the usefulness of a demand system approach.

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Churchill, Samuel, Tim Stockwell, and Adam Sherk. "What proportion of the price of a typical alcoholic beverage is taxation in Canada and why does it matter?" Health Promotion and Chronic Disease Prevention in Canada 41, no. 2 (February 2021): 65–67. http://dx.doi.org/10.24095/hpcdp.41.2.05.

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Introduction Canadian distillers and brewers have claimed that between 50% and 80% of the price of alcoholic drinks are government taxes. These claims were made in campaigns to decrease alcohol taxation. Methods We investigated these claims using publicly available Statistics Canada data and provincial-level product sales data and breakdowns of the prices of typical alcohol beverages in major market sectors. Results In all cases, the rate of total sales tax and excise taxation are mostly between 20% and 30% of final retail prices, well below the industry claims.

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Абрамова, Ирина Михайловна, and Елена Михайловна Серба. "Historical milestones in the development of the enzyme and alcohol industry." Food processing industry, no. 9 (September 3, 2021): 10–14. http://dx.doi.org/10.52653/ppi.2021.9.9.030.

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В статье представлены основные этапы создания и развития ВНИИ пищевой биотехнологии как ведущей организации в области научного и технологического обеспечения ферментной, спиртовой, дрожжевой, ликероводочной, уксусной промышленности, разработки инновационных биотехнологий функциональных ингредиентов, биологически активных добавок пищевого и кормового назначения, методологии контроля производства и качества пищевой продукции. Юбилейный 10-й Международный научно-практический симпозиум «Перспективные ферментные препараты и биотехнологические процессы в технологиях продуктов питания и кормов» посвящается 90-летнему юбилею ВНИИ пищевой биотехнологии. The article presents the main stages of the creation and development of the All-Russian Research Institute of Food Biotechnology as a leading organization in the field of scientific and technological support of the enzyme, alcohol, yeast, alcoholic beverage, vinegar industry, the development of innovative biotechnologies of functional ingredients, biologically active additives for food and feed purposes, production and quality control methodology of food products. The 10th Anniversary International Scientific and Practical Symposium «Promising Enzyme Preparations and Biotechnological processes in food and Feed technologies» will be held in honor of the 90th anniversary of the Research Institute of Food Biotechnology.

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Mambang, Mambang, and Muhammad Afriyanor. "Pengawasan Pemberian Izin Tempat Penjualan Minuman Beralkohol di Kota Palangka Raya." Pencerah Publik 4, no. 1 (April 14, 2017): 11–16. http://dx.doi.org/10.33084/pencerah.v4i1.817.

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This study aims to explain and describe the Supervision of Granting Permits for Selling Alcoholic Beverages. The research method used is a qualitative research method, using data collection techniques through observation, interviews, and documentation. Data analysis uses qualitative data analysis, namely data reduction, data presentation, and withdrawal of income. The data sources in this study are the Employees of the Department of Industry and Trade of Palangka Raya City, as well as the community with the owner of the Special Signed Shop / Alcoholic Beverage Shop. Based on the results of the study showed that the Supervision of Granting Permits for the Sale of Alcoholic Beverages is still not carried out optimally, because of the four indicators of policy implementation, only one that works well is the indicator of Support. The other three indicators (Information, Fill in the Nutrition, and Potential Distribution) have not run optimally. It is recommended that the Perangkautrian and Trade Office of the City of Palangka Raya not violate the existing rules, so the Special Signed Shop that violates the rules adjacent to places of worship, schools, and hospitals so that no permission is granted.

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Montes, Jesús A., and Carlos Rico. "Biogas Potential of Wastes and By-Products of the Alcoholic Beverage Production Industries in the Spanish Region of Cantabria." Applied Sciences 10, no. 21 (October 24, 2020): 7481. http://dx.doi.org/10.3390/app10217481.

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The industry of alcoholic beverage production has been, historically, both an important economic engine and a source of wastes and pollution (due to the production processes by themselves and to the energy requirements) in a number of countries. In the small region of Cantabria, in northern Spain, the production of alcoholic beverages as an economic sector has been growing in importance in recent years. Thus, there is a new flow of waste for which specific management plans have yet to be developed. The result is an increase in the total amount of urban waste to be disposed. Anaerobic digestion can be a suitable in-situ solution for the treatment of the generated wastes providing a source of renewable energy which can be a supply for the processes in these industries, reducing the emission of greenhouse gases associated to the use of fossil fuels, all of this benefitting both environment and economy. In this work the authors present the information gathered about waste generation and the biomethanogenic potential of the most important wastes generated in the industries. As a result, specific strategies could be designed for the industrial sector in the region, of which other small agro-industries can benefit.

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Panghal, Anil, Rakesh Patidar, Sundeep Jaglan, Navnidhi Chhikara, Sunil K. Khatkar, Yogesh Gat, and Neelesh Sindhu. "Whey valorization: current options and future scenario – a critical review." Nutrition & Food Science 48, no. 3 (May 14, 2018): 520–35. http://dx.doi.org/10.1108/nfs-01-2018-0017.

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PurposeThe purpose of this paper is to review the advanced technologies and approaches for utilization of waste generated in dairy industry. Whey is highly contaminated, with a high organic load around 100,000 mg O2/L COD (chemical oxygen demand), and is not used for further processing. The waste generated in different food industries can be utilized in different value addition product with the help of advanced technology.Design/methodology/approachMajor well-known bibliometric information sources are the Web of Science, Scopus, Mendeley and Google Scholar. Several keywords like nutrition value of whey, whey utilization, whey valorization, whey technologies, whey beverages, fruit-based whey beverage, carbonated beverage, probiotic or alcoholic beverages, herbal beverage, fermented beverage and current scenarios were chosen to obtain a large range of papers to be analyzed. A final inventory of 126 scientific sources was made after sorting and classifying them according to different criteria based on topic, academic field country of origin and year of publication.FindingsThe comprehensive review of different literature, data sources and research papers seeks to find and discuss various sustainable solutions to this huge waste generated from milk industry. The sustainable use of whey for production and conversion in different types of products can uplift the bio-based economy of industries and thereof national/international economy. The recent upsurge in consumer interest for health-promoting products has opened up new vistas for whey beverages and other whey products research and development.Originality/valueThe paper draws out different sustainable characteristics and technology of whey products available in market, as well as potential products to be launched in the market. Interestingly, over the past few years, dairy industries have applied various technologies to process cheese whey and are in search of new products which can be prepared from the by-product. This review discusses on the recent research development of whey valorization with particular reference to technologies used in the addition to their commercial availability and a way forward.

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Gondal, Aqarab Husnain, Qammar Farooq, Irfan Hussain, and Muhammad Danish Toor. "Role of Microbes in Plant Growth and Food Preservation." Agrinula : Jurnal Agroteknologi dan Perkebunan 4, no. 2 (June 17, 2021): 106–21. http://dx.doi.org/10.36490/agri.v4i2.158.

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Introduction: Microbes perform better functions for agricultural production by promoting various direct and indirect mechanisms in soil and plants. If agricultural development is to satisfy the needs of an increasing global population, a deeper understanding of soil microbiology is needed. Furthermore, microbial biota such as yeast, bacteria etc., plays a significant role in food preservation by various mechanisms. Review results: Despite their pathogenicity, microbes play a substantial role in dispensing an assortment of fermented drinks and foods in the food industry and home. Probiotics, fermented foods and alcoholic beverages are flattering extra popular due to their health benefits and flavour. Furthermore, they increase the yield and growth of plants by improving mineral availability to the plants and by another mechanism. Review implementation: This present review also discusses the various organisms used in the agricultural processing of beverages and food and the benefits of using the following microbes in the beverage and food industry.

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Anderson, Kym. "Consumer Taxes on Alcohol: An International Comparison over Time." Journal of Wine Economics 15, no. 1 (February 2020): 42–70. http://dx.doi.org/10.1017/jwe.2020.2.

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AbstractRates of alcohol taxation, and the types of tax instruments used, vary enormously between countries and have tended to rise in recent times. Within each country, they also vary between beverages and often between qualities and styles of each beverage. This article computes consumer tax equivalents in U.S. dollars per litre of alcohol and as percentages of wholesale prices of representative beverages for 42 high- and middle-income countries. That allows comparisons across countries of taxes not just for each product on its own, but also relative to those for other alcoholic beverages. The wide dispersion of rates and differences in tax instruments across countries and products suggest differing strengths of health and welfare lobbyists and industry groups in influencing government decision-making. (JEL Classifications: D12, D62, E62, H23, I18, P46)

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Sacks, Gary, Ella Robinson, Adrian J. Cameron, Lana Vanderlee, Stefanie Vandevijvere, and Boyd Swinburn. "Benchmarking the Nutrition-Related Policies and Commitments of Major Food Companies in Australia, 2018." International Journal of Environmental Research and Public Health 17, no. 17 (August 22, 2020): 6118. http://dx.doi.org/10.3390/ijerph17176118.

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The food industry has an important role to play in efforts to improve population diets. This study aimed to benchmark the comprehensiveness, specificity and transparency of nutrition-related policies and commitments of major food companies in Australia. In 2018, we applied the Business Impact Assessment on Obesity and Population Level Nutrition (BIA-Obesity) tool and process to quantitatively assess company policies across six domains. Thirty-four companies operating in Australia were assessed, including the largest packaged food and non-alcoholic beverage manufacturers (n = 19), supermarkets (n = 4) and quick-service restaurants (n = 11). Publicly available company information was collected, supplemented by information gathered through engagement with company representatives. Sixteen out of 34 companies (47%) engaged with data collection processes. Company scores ranged from 3/100 to 71/100 (median: 40.5/100), with substantial variation by sector, company and domain. This study demonstrated that, while some food companies had made commitments to address population nutrition and obesity-related issues, the overall response from the food industry fell short of global benchmarks of good practice. Future studies should assess both company policies and practices. In the absence of stronger industry action, government regulations, such as mandatory front-of-pack nutrition labelling and restrictions on unhealthy food marketing, are urgently needed.

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Martin, Christopher S., Thomas K. Greenfield, and Thomas F. Babor. "The Key Problem Is That Alcohol Research Is Underfunded Despite Large Industry Profit and Billions of Dollars in Annual Alcoholic Beverage Tax Revenues." Journal of Studies on Alcohol and Drugs 77, no. 4 (July 2016): 545–47. http://dx.doi.org/10.15288/jsad.2016.77.545.

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Gonzalez Viejo, Claudia, Damir D. Torrico, Frank R. Dunshea, and Sigfredo Fuentes. "Emerging Technologies Based on Artificial Intelligence to Assess the Quality and Consumer Preference of Beverages." Beverages 5, no. 4 (November 1, 2019): 62. http://dx.doi.org/10.3390/beverages5040062.

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Beverages is a broad and important category within the food industry, which is comprised of a wide range of sub-categories and types of drinks with different levels of complexity for their manufacturing and quality assessment. Traditional methods to evaluate the quality traits of beverages consist of tedious, time-consuming, and costly techniques, which do not allow researchers to procure results in real-time. Therefore, there is a need to test and implement emerging technologies in order to automate and facilitate those analyses within this industry. This paper aimed to present the most recent publications and trends regarding the use of low-cost, reliable, and accurate, remote or non-contact techniques using robotics, machine learning, computer vision, biometrics and the application of artificial intelligence, as well as to identify the research gaps within the beverage industry. It was found that there is a wide opportunity in the development and use of robotics and biometrics for all types of beverages, but especially for hot and non-alcoholic drinks. Furthermore, there is a lack of knowledge and clarity within the industry, and research about the concepts of artificial intelligence and machine learning, as well as that concerning the correct design and interpretation of modeling related to the lack of inclusion of relevant data, additional to presenting over- or under-fitted models.

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Jimborean, Mirela Anamaria, Liana Claudia Salanță, Anna Trusek, Carmen Rodica Pop, Maria Tofană, Elena Mudura, Teodora Emilia Coldea, et al. "Drinking Behavior, Taste Preferences and Special Beer Perception among Romanian University Students: A Qualitative Assessment Research." International Journal of Environmental Research and Public Health 18, no. 6 (March 23, 2021): 3307. http://dx.doi.org/10.3390/ijerph18063307.

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The transition from adolescence to adulthood can be a challenging period for many students. This period is associated with an increase in alcohol consumption (AC) which can develop a drinking behavior or shape the preferences for certain alcoholic beverages. The purpose of this study was to analyze the AC pattern among Romanian university students, by investigating the association between taste and consumption, including preferences for special beer. A 30-item omnibus-type questionnaire was distributed to undergraduate students and used to gather sociodemographic data, alcohol expectancies, drinking motives and consequences, and special beer consumption. Results showed a statistically significant relationship between the age of first alcohol use and the existence of an alcoholic family member. The main reasons for AC are taste, sensation, relaxation, and socialization. Both female and male students tend to drink occasionally, with a preference for public places. Female students prefer a sweet taste, choosing special beers over the regular ones. The students’ residence may also influence the choice of special beers. Understanding the students’ drinking behavior and taste preferences is essential to create useful strategies to discourage excessive AC. Special beer, a growing segment in the beverage industry, could represent a healthier and safety alternative to AC.

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Jantyik, Lili, Jeremiás Máté Balogh, and Áron Török. "What Are the Reasons Behind the Economic Performance of the Hungarian Beer Industry? The Case of the Hungarian Microbreweries." Sustainability 13, no. 5 (March 5, 2021): 2829. http://dx.doi.org/10.3390/su13052829.

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In terms of absolute alcohol consumption and total quantity consumed, beer is the most consumed alcoholic beverage in Hungary. The Hungarian beer industry is highly concentrated, the three largest, foreign-owned companies ruled the market for almost 90% of total turnover in 2009–2017. The study investigates the factors influencing the Hungarian beer industry’s economic performance, special attention given to the microbreweries. The analysis applied panel-data linear models for the period of 2009–2017. The financial performance of breweries is represented by companies’ turnover, Earnings Before Interest and Taxes (EBIT) and profit along with explanatory variables of the age of brewery, Social Media activity, geographical location, direct sales, and impact of tax reduction. Breweries with direct sales channels reached significantly higher sales, EBIT and profit. Breweries situated in or close to the capital are the most profitable due to the higher demand for high-quality beer, in contrast, the distance from the capital had a negative impact on the firms’ performance. The Social Media activity–often used as the only promotion channel for the microbrewery–positively impacts the brewery’s profitability. Finally, tax reduction for small breweries introduced in 2012 had the most significant positive influence on the industry.

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Nieto-Delgado, Cesar, and Jose Rene Rangel-Mendez. "Production of activated carbon from organic by-products from the alcoholic beverage industry: Surface area and hardness optimization by using the response surface methodology." Industrial Crops and Products 34, no. 3 (November 2011): 1528–37. http://dx.doi.org/10.1016/j.indcrop.2011.05.014.

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Jantyik, Lili, Áron Török, and Jeremiás Máté Balogh. "Identification of the factors influencing the profitability of the Hungarian beer industry." Review on Agriculture and Rural Development 8, no. 1-2 (May 26, 2019): 163–67. http://dx.doi.org/10.14232/rard.2019.1-2.163-167.

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Beer consumption and beer industry is an important beverage sector in Hungary because the beer is the most consumed alcoholic beverage in the country according to WHO studies. During history, breweries developed in different size and different values. The Hungarian beer industry can be divided into three groups of breweries: old large scale breweries, old microbreweries and new wave microbreweries. In this paper, we examine the factors influencing the economic performance of the Hungarian beer industry based on panel data of all active Hungarian breweries in 2018 (121 breweries), for the period of 2009-2017. The study applied panel-data linear models by using feasible generalized least squares with error structure with no cross-sectional correlation option. The economic performance is measured by companies’ turnover, EBIT and profit, which were used as dependent variables. The following explanatory variables were applied in the model: age of brewery (number of closed business years), Social Media activity (FB likes of company page), geographical location (distance from Budapest in km), direct sales (represent own pub/direct sales channel), impact of tax reduction (small beer companies pay 50% less tax since 2012). Regression results have shown a number of determinants of the economic performance of Hungarian breweries, and the estimations are valid for all profitability indicators included (turnover, EBIT and profit). As in previous research, we have come to the conclusion that if the company survives the early years of operation, we can expect profitable activity. Since the ratio of early bankruptcy among Hungarian brewers is still very high, the fluctuation between smaller breweries strongly determines the industry.The benefits of short food supply chains (both physical distance and number of intermediaries) are also prevalent in the beer industry. Breweries with direct sales channels (mostly their own pubs) showed significantly higher sales, EBIT and profits compared to those selling their products by third parties. Breweries situated in Budapest are the most profitable, because the capital city provides a higher demand for high-quality beer, in contrast, the distance from the capital city has a negative impact on the firm’s success.The Social Media activity, often used as the only promotion channel for the microbreweries, has a positive impact on the brewery’s profitability. Finally, tax reduction for small breweries introduced in 2012 by the Hungarian government had the most important positive impact on industrial profitability, especially in the case of microbreweries. It seems the government aim to support small scale beer production has been successful because it helped the survival of the Hungarian microbreweries.

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Terblanche-Smit, Marlize, Ronel Du Preez, and Tiaan Van der Spuy. "Measuring The Impact Of Branded Alcohol Advertising And Price On Brand Versus Segment Consumption." International Business & Economics Research Journal (IBER) 13, no. 6 (October 31, 2014): 1515. http://dx.doi.org/10.19030/iber.v13i6.8938.

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Branded advertising, a foundation of brand-building efforts, seek to persuade consumers to select a specific brand over a competitor brand. The objective of this study was to examine the effectiveness of branded advertising in the alcoholic beverage industry of South Africa, particularly with regard to the relationship between alcohol advertising, price effects and alcohol consumption (brand and segment). A causal research design was used, which included secondary data analysis (SDA) and quantitative time series data analysis spanning a 32 months period. Variables included brand advertising expenditure; -sales volume; -market share; -retail selling price (RSP); and segment volume. Tests for stationarity, co-integration and regression were applied to assess associations between constructs. The findings indicate that branded alcohol advertising had little or no effect on brand- and segment consumption, or brand market share whereas price effects were significant. Limitations include the scope of the time series of data and the exclusion of below-the-line advertising expenditure. Notwithstanding, this paper provides evidence to support the imperative of the integrated marketing mix and optimal combination of marketing mix elements.

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Journal articles on the topic 'Alcoholic beverage industry – Botswana'

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