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    Wyświetlanie 1-4 z 4
    Tytuł:
    Energy benchmarking management for beer and beverage industry in Vietnam
    Autorzy:
    Minh, Nguyen Dat
    Kien, Duon Trung
    Hoang, Truong Huy
    Powiązania:
    https://bibliotekanauki.pl/articles/2064458.pdf
    Data publikacji:
    2021
    Wydawca:
    Uniwersytet Zielonogórski. Wydział Ekonomii i Zarządzania
    Tematy:
    energy efficiency
    energy benchmarking
    specific energy consumption
    beer industry
    beverage industry
    Vietnam
    efektywność energetyczna
    benchmarking
    zużycie energii
    przemysł piwny
    Wietnam
    Opis:
    The purpose of this paper is to introduce basic principles of benchmarking and explain the methodology to set the specific energy consumption (SEC) target for the beer and beverage industry in Vietnam to evaluate performance, support decisions, and energy efficiency (EE) improvement. Energy benchmarking management method is used to assess EE performance. This study also presents the SEC methodology as a guide for Vietnam enterprises in the brewery sector on how to manage the EE consumption and to comply with the legal energy consumption quota in the beer and beverage production. The study supports the enterprise in how to determine the SEC and support for national EE is essential to the promotion and deployment of practical energy saving solutions and compliance with the SEC through a suitable energy-saving target. In addition, this paper is introducing the original SEC calculation in three cases of production in the beer and beverage industry including producing beer only, producing beverage only, and producing both beer & beverage in the context of Vietnam.
    Źródło:
    Management; 2021, 25, 2; 36--58
    1429-9321
    2299-193X
    Pojawia się w:
    Management
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Craft beer revolution: formation of a new segment in Slovakia
    Autorzy:
    Savov, Radovan
    Szarková, Xénia
    Powiązania:
    https://bibliotekanauki.pl/articles/22444276.pdf
    Data publikacji:
    2022
    Wydawca:
    Instytut Badań Gospodarczych
    Tematy:
    craft beer
    segment
    socio-demographic characteristics
    customers
    brewing industry
    Opis:
    Research background: Globalization has significantly affected the brewing sector worldwide during the last three decades. The industry consolidation and many acquisitions led to a reduced number of breweries and consequently to the homogenization of beer. It was an important factor affecting the significant decline in beer consumption in the world. However, over the years, this negative phenomenon also brought a new wave ? the development of craft breweries, and resulted in the formation of a new segment with specific preferences in the market. Purpose of the article: As a result of the craft beer revolution in the world and the wider offer on the beer market, customer preferences changed, and a new segment was subsequently formatted. In the past, lagers were the preferred choice, but due to the new wider range of beers offered in the market, they are about to lean towards other types of beer. Therefore, the purpose of this paper is to identify a new segment of craft beer consumers based on characteristics such as age, gender, education, income, residence, marital status, work, and leisure activities. Methods: For data collection, a questionnaire was used as a tool and, therefore, we analyzed the answers of 685 respondents from Slovakia. The questionnaire is evaluated through dependency analysis using nonparametric methods (Kruskal-Wallis Test, Mann-Whitney Test) to identify the differences between groups of customers and to describe the characteristics of a typical consumer of craft beer. Findings & value added: The craft beer revolution in the world brought a formation of a new segment, which considers the taste and quality more compared to price. Our research has confirmed that this segment consists of highly educated men (26?40 years old), with above average income. However, it is important for beer producers to know this segment more to meet its requirements. Nevertheless, deeper studies of this segment were missing. Therefore, our research was focused on other parameters of the segment and according to our findings, these consumers are from bigger cities, working more mentally, and doing sports in leisure time.
    Źródło:
    Equilibrium. Quarterly Journal of Economics and Economic Policy; 2022, 17, 1; 225-246
    1689-765X
    2353-3293
    Pojawia się w:
    Equilibrium. Quarterly Journal of Economics and Economic Policy
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Top and bottom fermentation beer brewed with commercial buckwheat malt
    Piwo górnej i dolnej fermentacji warzone z wykorzystaniem komercyjnego słodu gryczanego
    Autorzy:
    Podeszwa, T.
    Harasym, J.
    Czerniecki, P.
    Kopacz, M.
    Powiązania:
    https://bibliotekanauki.pl/articles/5351.pdf
    Data publikacji:
    2016
    Wydawca:
    Wydawnictwo Uniwersytetu Ekonomicznego we Wrocławiu
    Tematy:
    brewing industry
    top fermentation
    bottom fermentation
    beer
    commercial buckwheat malt
    buckwheat malt
    malt
    Opis:
    The investigations of buckwheat malting and its usage for brewing were driven by the rising market demand for gluten–free beer. This has been extensively studied, leading to the conclusion that it is impossible to brew beer from 100% buckwheat malt without additional support from the added enzymes. The main problem was the resulting viscosity which has caused the rejection of this valuable raw material. Such an approach has led to the unjustified marginalization of this type of malt in brewing. As buckwheat malt also contributes to antioxidant activity when used in food formulation, it was reasonable to study its potential application in brewing. This study evaluates the top and bottom fermentation process conducted on 20% of commercially available buckwheat malt contribution. Such a contribution delivers the viscosity of wort within the acceptable range which does not cause further filtration problems. Sensory analysis revealed the high acceptability of the resulting beer, pointing simultaneously to the insufficient guidelines for assessments of such a novel beer.
    Słodowanie gryki i zastosowanie słodu gryczanego w warzeniu piwa wynika z rosnącego na rynku popytu na piwo bezglutenowe. Zostało to wyczerpująco przebadane i stwierdzono, że nie jest, jak dotąd, możliwe wyprodukowanie piwa ze 100% słodu gryczanego bez dodatku enzymów. Głównym problemem była lepkość, która spowodowała odrzucenie tego cennego surowca. Takie podejście doprowadziło do nieuzasadnionej marginalizacji tego typu słodu w piwowarstwie. Ponieważ słód gryczany przyczynia się także do wzrostu aktywności przeciwutleniającej w produktach spożywczych, do których jest dodawany, zasadne jest szersze zbadanie jego zastosowania w produkcji piwa. W pracy przedstawiono wyniki oceny wpływu dodatku 20% komercyjnego słodu gryczanego na proces górnej i dolnej fermentacji. Taki udział procentowy zapewnia lepkość brzeczki w dopuszczalnym technologią zakresie, co nie powoduje dalszych problemów z filtracją. Analiza sensoryczna wykazała wysoką akceptowalność otrzymanego piwa, wskazując jednocześnie na brak dedykowanych wytycznych dotyczących jego oceny.
    Źródło:
    Nauki Inżynierskie i Technologie; 2016, 3(22)
    2449-9773
    2080-5985
    Pojawia się w:
    Nauki Inżynierskie i Technologie
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Contract Brewing – Production-Oriented Cooperation in Craft Brewing Industry
    Autorzy:
    Tomski, Piotr
    Menderak, Robert
    Powiązania:
    https://bibliotekanauki.pl/articles/111970.pdf
    Data publikacji:
    2019
    Wydawca:
    Stowarzyszenie Menedżerów Jakości i Produkcji
    Tematy:
    production cooperation
    craft beer
    outsourcing
    business model
    brewing industry
    przemysł piwowarski
    piwo rzemieślnicze
    warzenie kontraktowe
    model biznesowy
    Opis:
    The objective of the paper is to analyze the cooperation in craft beer manufacturing in Poland and to identify the specificity of this phenomenon from the perspective of enterprise management. The sales of craft beers in Poland are growing rapidly. Craft beers have about a 0.5% share in the total beer sales value in Poland. The popular practice in the industry is contract brewing. It is an interesting phenomenon in the field of cooperation of enterprises which can be classified and analyzed as a form of: economic cooperation (generally), production cooperation, outsourcing, network and virtual organization and also coopetition. It is a specific business model. Contract brewing is a complex problem the specificity of which emerges on several levels. Firstly, there is a special way to emerge in the market of craft beers, even while not possessing significant funds by the entrepreneur. Secondly, it is a form of cooperation in the field of production which unites efforts on the side of both the customer and the contractor since it is not limited to normal outsourcing of production to an external entity but involves physical production capacity of the contractor and technological know-how of both cooperation parties. Thirdly, it is firmly embedded in human relationships. Fourthly, it can generate coopetitive relations since the brewery accepting the order may conduct its own activity related to production and sales of beer under its own brand.
    Źródło:
    Production Engineering Archives; 2019, 22; 16-23
    2353-5156
    2353-7779
    Pojawia się w:
    Production Engineering Archives
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
      Wyświetlanie 1-4 z 4

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