Orientador: Francisco Maugeri Filho / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-04T02:36:57Z (GMT). No. of bitstreams: 1 Atarassi_MiltonMassahiro_M.pdf: 930809 bytes, checksum: 1ff313d204727a6756c4b1294579393f (MD5) Previous issue date: 2005 / Mestrado / Engenharia de Alimentos / Mestre em Engenharia de Alimentos

No matter how receptive or unreceptive an individual or a company is to the arrival of the age of technology, this phenomenon of change cannot be overlooked in the competitive global village. Companies must respond and change if they wish to survive into the next century. The results and testing of the hypotheses in chapters four and five clearly indicate that there is a need for a structured Total Quality Management (TQM) system in the East London Depot, of South African Breweries (SAB). The vision of the company states that they aim to be the “benchmark of South African industry and the brewing world”. The mission of the company states that they wish to provide their consumers with the finest quality malt beverages, brewed and marketed by world - class people in a socially responsible and innovative manner. Two of the core values of the company are: • Customer service and consumer focus • Innovation and quality (http://Beernet) Taking the afore mentioned as a guide line, it is evident that although there is a need for a structured TQM system at the East London Depot, there are key focus areas to concentrate on for the program to be successful. The main focus area will be to change the perception of the staff with regards to doing things right the first time. Customer service is very important and should be understood by all. A competent person should be tasked with the implementation of the system. This person should then manage the system and ensure that the staff training and maintenance of documented procedures are adhered to. A TQM committee must also be established in order to perform the necessary audits. As mentioned in chapter one, the aim of the depot management is to improve on it’s current national ranking. A structured TQM program will make a huge contribution towards achieving the desired result. This will result in better results and achievement of goals. With this in mind this paper aims to investigate the feasibility of establishing a T Q M system at the East London Depot of SAB.

While the production of mead, a fermented honey beverage, has declined in popularity around the world in recent centuries, a substantial mead industry continues to exist in Africa with an estimated annual production of 1 to 1.7 billion litres. This is largely an ‘invisible industry’, and has functioned outside the formal economy due to proscription of indigenous beverages during colonial times. The traditional African mead industry is, however, also now under pressure due to the environmental degradation of scarce natural ingredients, urbanisation and loss of indigenous knowledge systems (IKS) and, with time, the beverage will likely follow the declining trend of mead consumption observed elsewhere. An analysis of early reports of African mead production suggested that the Khoi-San, among the earliest inhabitants of the continent, are the originators of the mead making techniques which use fibrous plant materials derived from specific plant species, to facilitate mead fermentation in some way. The Eastern Cape represents a region with a large body of Khoi-San IKS preserved in their descendants among the Afrikaans and Xhosa populations. A survey to establish a baseline of mead-making technology in the Eastern Cape was undertaken, and involved interviewing traditional mead makers across an area of roughly 100 000 km2, showing that the mead, iQhilika(Xhosa) Kari (Khoi-San/Afrikaans), is produced using a very similar process throughout the region. This involves the roots of a Trichodiadema sp. plant (imoela – Xhosa, karimoer – Afrikaans/Khoi-San), honey, extract of brood and/or pollen and water. Various other fruit sugar sources were also found to be added at times producing seasonal beverages with unique organoleptic properties. A model traditional iQhilika production operation was investigated in order to describe the main features of the process. Biomass immobilised on Trichodiadema root segments was found to be distributed evenly through the profile of the bioreactor resulting in a well mixed fermentation and a productivity of 0.74 g EtOH/l/h. In the initial stages of fermentation, the ethanol yield was highest in the mid-regions of the bioreactor, but with time the regions closer to the surface, which had atmospheric contact had a higher yield. This phenomenon was attributed to aerobic fatty acid synthesis which allowed the yeast close to the surface to function more efficiently despite rising ethanol concentrations. The mead contained 44.25 g/l (7 % volume) ethanol produced in a fermentation time of 43.5 h. Yeast biomass in the traditional process was either immobilised in the form of flocs or attached to the Trichodiadema intonsum support. Electron microscopy revealed that the cells were covered in a layer of extra-cellular polymeric substance apparently assisting the immobilization, and which was populated by a consortium of yeasts and bacteria. Yeasts isolated from iQhilika brewed in two regions separated by 350 km were found to be very closely related Saccharomyces cerevisiae strains as determined by molecular genetic analysis. The traditional beverage was found to contain populations of Lactic acid bacteria (LAB), which are known spoilage organisms in other beverages. Spoilage characteristics of these organisms matched descriptions of spoilage provided by the IKS survey. Other possibly beneficial LAB, which may contribute useful flavour compounds, were also found to be present in the system. The basic functional aspects of the traditional process were used to design a continuous bench-scale tower bioreactor and process development was based on the IKS survey. This consisted of a packed bed bioreactor, consisting of 2 mm3 T. intonsum root segments, immobilising a novel Saccharomyces cerevisiae strain isolated from a traditional batch of iQhilika. The bioreactor performed well with a yield of close to the theoretical maximum and an ethanol productivity of 3.45 g EtOH/l/h. The parameters of the 5.6 l/d bench-scale bioreactor were used to design a full-scale production bioreactor with a planned maximum output of 330 l/d. This bioreactor had a productivity of 0.19 g EtOH/l/h. The organoleptic properties of the product produced were considered by a taste panel to be better than those of the product of the bench-scale tower bioreactor. This research was based on the development of IKS which imposed a number of constraints and obligations on the project to ensure environmental, and social, in addition to financial viability of the scale-up operation. Makana Meadery was established in partnership with Rhodes University as an empowerment company which, in addition to undertaking the commercialisation of the iQhilika process, would also develop methods for the production of scarce ingredients traditionally unsustainably sourced from fragile ecosystems, provide beekeeping training and the manufacture of beehives.

This research study aimed to provide the South African beer industry and their advertising representative with insights into 18-28-year-olds’ perceptions of the communicated messaged in beer advertisements. This included the use of social and cultural references to attract their attention and the suggestions made by the advertisements about the consumption of beer in certain contexts. This research study aimed to determine the selected sample’s (NMMU students) perceptions of four South African Breweries beer brands, namely Castle Lager, Castle Lite, Carling Black Label and Hansa Pilsener, in terms of their use of references to social and cultural identity of males and females in South Africa within their television advertisements. The survey questionnaire helped determine what the selected sample’s perceptions were of each advertisement, and whether they fully understood the desired communicated message. It also helped to understand whether each advertisement captured their attention. A semiotic analysis of each advertisement was conducted to deconstruct the advertisements and to determine if they do contain elements of social and cultural identity in an attempt to sell products to their target audiences, or to affect the perceptions of the brand and drinking beer in general. This was achieved by examining the signs and imagery in each advertisement, looking specifically at the representamen, interpretant and object using Pierce’s model of a sign. / Hierdie navorsingstudie is daarop gemik om die Suid-Afrikaanse bierbedryf en sy adverteerders ‘n beter begrip te gee van verbruikers tussen die ouderdomme van 18-28, se waarnemings van die boodskappe in bieradvertensies. Dit sluit in die gebruik van sosiale en kulturele verwysings, wat veronderstel is om die verbruikers se aandag te trek, asook die suggesties wat deur die advertensies gemaak word met betrekking tot die verbruik van bier in ‘n bepaalde konteks. Die studie moes ook die gekose monster (“selected sample”), nl. die NMMU-student se persepsies bepaal van vier handelsname van die South African Breweries, naamlik Castle Lager, Castle Lite, Carling Black Label en Hansa Pilsener, en in watter mate daar in bieradvertensies oor die televisie verwys word na die sosiale en kulturele identiteit van Suid-Afrikaanse mans en vroue. Die meningspeiling het die groep se waarnemings van elke advertensie, asook of die boodskap wat gekommunikeer is ten volle verstaan word, ondersoek. Die vraelys kon ook vasstel of die advertensies hulle aandag getrek het. ‘n Semiotiese ontleding van elke advertensie is gedoen, om die advertensies te dekodeer en sodoende vas te stel of die adverteerders elemente van sosiale en kulturele identiteit gebruik het om hul produkte aan die teikenmarkte te verkoop, of om die idees rondom die handelsnaam en bier oor die algemeen te beïnvloed. Aan die hand van Peirce se semiotiese model is die tekens en beelde in elke advertensie bestudeer.

Master's thesis on the financial analysis firm Staropramen Brewery and The analysis includes the theoretical part of the financial analysis, characteristic of brewing industry, the characteristics of the selected company and an analysis of statements of the company.

This Master's Thesis analyses communication strategies of featured Czech large breweries and focuses on their target groups, media mixes and especially the creativity and originality of their communication activities. The hypothesis being verified is that Czech large breweries do not produce extraordinarily creative campaigns with strong and interesting idea and that all of them communicate in the very similar way. The theoretical part of the Thesis focuses on the brewery situation in the Czech Republic and its meaning for the Czech society as well as on the theory of communication, marketing communication, communication strategy and advertising. The practical part analyses and compares the communication strategies of featured Czech large breweries demonstrated on specific advertising campaigns. The Master's Thesis is concluded with the summary and evaluation of the communication strategies.

This Master´s Thesis deals with the exportation of fast-moving consumer goods from Mexico. The theoretical part explains the concept of FMCG and describes the steps that should generally be followed when exporting FMCG from Mexico. Furthermore, the elements related to maritime transportation are described, because this type of transport of exporting from this country is used most often. Within the specific case of Corona, detailed logistics structure of the export process is displayed. By analysing its operation, the main challenges associated with carriers used for the export are identified and ultimately partial solutions that should be implemented to minimize the occurrence of problematic points are suggested.

China is a leading producer of alternative energy in the present day, while much of its economic rise under the CCP in the late 20th century was driven by the successful development of domestic coal and gas resources in the 1960s and 70s. But the drive to secure autonomous sources of energy to propel economic development and protect national security well predates China’s transition to socialism at midcentury. This dissertation explores the emergence of technocratic state rule in 20th century China by investigating the development of a biofuel industry designed to ensure energy security during war with imperial Japan. During the early to mid-1930s, Chiang Kai-Shek’s KMT government began supporting scientific research on ethanol-based biofuel production as a means of preserving fuel supplies should Japanese forces successfully blockade supply routes into the country during wartime. As exactly this scenario came to pass in the late 1930s, a network of more than 100 private and state-run ethanol plants were constructed along new roadways spanning the country’s southwestern interior. By 1945, millions of gallons a year of ethanol-based “dongli jiujing” fueled the logistical chains of both Chinese and US troops stationed throughout the China theater. The fusion of statecraft and science manifested in the dongli jiujing program both points forward to state-led energy and heavy industrial development in the 1950s and 1960s under Mao’s CCP, and represents one of the top accomplishments of KMT agencies like the National Resources Commission, a powerful technocratic agency which held up the wartime biofuel industry as a paradigmatic example of successful state-led economic development. While scholarship on heavy industry in China often focuses on the latter half of the 20th century, this dissertation demonstrates that by the mid 1930s, the development of the biofuel industry welded political visions for a sovereign, industrially powerful China with the technical expertise of chemists and microbiologists at the National Bureau of Industrial Research (NBIR), a state funded institution for applied science research oriented at developing heavy industries. And it points out that many of the scientists involved in the dongli jiujing program would continue development work in fields like agricultural chemistry and the biochemical industry under the CCP. Engaging with and contributing to recent scholarship on the history of science and technology in Asia, “Mobilizing Microbes” also traces the global circulation of fermentation-related knowledge that informed NBIR attempts to harness microbial life for the industrial production of alcohol. And finally, it explores connections that brought together in unexpected ways the craft knowledge and practices of China’s domestic brewing industry with modernizing visions for a powerful, fully sovereign China propounded by scientists and statesmen as the midpoint of the 20th century drew near.

En el presente trabajo de investigación desarrollaremos los efectos de la pandemia Covid-2019 en el sector cervecero en el Perú. Debido a que el sector cervecero se concentra en más del 90% en una sola empresa nos centraremos en ella, Unión de Cervecerías Peruanas Backus y Johnston S.A.A. (en adelante “Backus”). Para ello, revisaremos información disponible en el sector cervecero en el Perú y el mundo, así como las proyecciones en volúmenes, participación de ventas, participación de marcas, consumo de cerveza, entre otros. Actualmente, Backus cuenta con cinco plantas de procesamiento ubicadas en lugares estratégicos y con más de ciento ochenta mil puntos de venta en todo el país con un grupo diversificado de marcas locales e internacionales segmentados para cada tipo de cliente. En cuanto a la situación financiera de Backus, muestra una caída significativa en los ingresos como consecuencia de la pandemia lo cual hizo que la rentabilidad promedio al 2020 se vea afectada haciendo que Backus reduzca el reparto de dividendos en comparación a años anteriores. Finalmente, de la evaluación realizada a través de la valorización de Backus, podemos observar que el sector cervecero, a pesar del impacto económico producto de la pandemia, sigue teniendo una expectativa positiva en el mercado nacional viéndose reflejado en el valor de sus acciones 2019 y 2020, esto como consecuencia del buen trabajo de la compañía que siguen implementando modelos y estándares de calidad en pro de su mejor performance. / In this research work we will develop the effects of the Covid-2019 pandemic in the brewing industry in Peru. Since the brewing industry is concentrated in more than 90% in a single company, in this case Unión de Cervecerías Peruanas Backus y Johnston S.A.A. (hereinafter "Backus") so we will focus in it. For that, we will review information available in the brewing industry in Peru and the world, as well as projections in volumes, sales participation, brand participation, brewing consumption, among others. Currently, Backus has five processing plants located in strategic locations and it has more than one hundred and eighty thousand sales points throughout the country with a diversified portfolio of national and international brands segmented for each consumer profile. Regarding the financial situation of Backus, it shows a significant drop in income as a result of the pandemic, which caused the average profitability to 2020 to be affected, causing Backus to reduce the distribution of dividends compared to previous years. Finally, from the evaluation carried out through the valuation of Backus, we can observe that the brewing industry, despite the economic impact caused by the pandemic, continues to have a positive expectation in the national market, being reflected in the value of its shares in 2019 and 2020, this is as a result of the good work of the company that continues to implement models and quality standards in favor of its best performance. / Trabajo de investigación

The main subjekt of this master’s thesis is the description of the processes of production of beer in a cold block, describing the theory of sanitation and theory of CIP cleaning station. The second part of this work is practical proposal of CIP cleaning station, selecting anappropriate heat exchanger, its design and economic evaluation of the proposed CIP station.