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Pest Analysis

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Autor:  anton  19 December 2010
Tags:  Analysis
Words: 1031   |   Pages: 5
Views: 527

PEST

POLITICAL

ECONOMIC

Over the years, the Philippines has gone from being one of the richest countries in Asia to being one of the poorest. It has experienced growth and development since World War II. The current administration under President Gloria Macapagal-Arroyo is aiming for a more rapid growth in the coming years. In 2004, the Philippine economy grew by 6.1% surprising everyone. In 2005, the Philippine peso appreciated by 6%, the fastest in the Asian region for that year. At present, the administration is meeting its expected target growth and is continually looking positive for the future.

With its tropical climate, heavy rainfall, and naturally fertile soil, the Philippines is predominantly agricultural. It also has other industries that help boosts its economy: textiles, pharmaceuticals, chemicals, wood products, food processing, electronics assembly, petroleum refining, and fishing.

Consumption pattern in the Philippines is shifting over time. Once, the main priority for expenditure is on food, then education and health. Now, part of the expenditure pattern of an average Filipino is to spend a portion of their income on leisure and relaxation. Part of leisure expenditures are the buying of alcoholic beverages. And one of the newest entrants in this commerce is the wine industry. It has posted the fastest growth rate of 15% in 2005 among the alcoholic drinks. The population now has increasingly warmed to wine. It has shifted from the mass spirits (beer) to the more sophisticated, affordable and healthier alcoholic beverage.

SOCIAL

One of the most familiar characteristics of the Filipinos is close family ties. An individual’s decision will most likely be influenced by his/her family. A Filipino derives his/her inspiration from the family and this is where one’s efforts will go. In typical homes, members of the extended family live under one roof. They have this notion of ‘the more, the merrier’. Holiday celebrations and feasts are typically spent by the family and relatives together.

The Philippine society is also typified by the strong influence of its colonization. It has imbibed certain customs and habits from its past colonizers. The Spanish has taught Filipinos to be religious and this is still manifested in today’s rich tradition of fiestas. Filipinos are a bit extravagant when spending for fiestas and holidays. This is because they want to conform to the social norms regarding these events. They are concerned with their self-image. They would rather spend more than they can afford rather than be shamed by making their real economic condition known. This is also true for celebrations such as birthdays, weddings and the like.

Another typical trait of the Filipino is pakikisama or getting along with others. This is depicted by his/her inability to say no to friends or barkada. Even against one’s own free will, a Filipino would still accept an invitation or a favor just for the sake of pakikisama. Friends are second to family as to influence to an individual. Filipinos would resort to friends in times of problems and similarly in times of merrymaking. A typical sitting with friends is often enjoyed with liquor, since Filipinos are fond of it. The most popular among their drinks are beer, gin, and local counterparts like lambanog.

TECHNOLOGICAL

Wine making is an ancient art. Its roots parallel that of civilization, wine was believed to be made as early as 6000 BC. It was spread throughout the world especially in the Caucasian regions. As we all know wines come from grape vineyards -- such vineyards that were already present way centuries ago.

Until the early years of the 17th century, wine was considered to be the only wholesome readily storable (to a point) beverage, accounting for the rapid global increase of wine fermentation technology. Today, wine is synonymous with culture and a convivial lifestyle around the world, complementing food, entertainment and the arts. Wine plays a major role in the economies of many nations, which produce more than 26 billion liters of wine annually. Modern winemakers supply a wide variety of wines year round independent of location and time of consumption. Fierce competition for market share has led to increased diversity and innovation within the wine industry, much to the benefit of the consumer.

A look at the early days of winemaking makes it obvious that while different techniques produced varied styles of wine, the basic principles changed very little. During the last 150 years or so, however, the scientific basis of winemaking has gradually become clearer, and many practices once thought impossible have now become routine.

The fundamental innovations in winemaking practices revolutionized the wine industry, and today the forces of market-pull and technology-push continue to challenge the tension between tradition and innovation. There will continue to be further improvements in winemaking by refining viticultural and oenological practices. These factors will remain important to the improvement of the overall quality and endless variety of wine. But today there is a new, and for the moment controversial, focal point for innovation in winemaking - the genetic modification of the two main organisms involved, the grape cultivar and wine yeast. The diversity of yeast species associated with winemaking, the tailoring of wine yeast and the possible use of strains expressing novel designer genes make possible exciting new approaches to winemaking in the 21st century.

Different technological innovations are now present in the market. Some are very complicated and requires a lot of study and consideration before deciding to implement in the wine manufacturing process. Here are some examples; the use of maceration enzyme, this improves the release of grape skin polyphenols, resulting in darker colored wines with more stable color. Next is the use of immobilized yeast technology and its advantages in sparkling wine production. There is the also the new technology involving sensory analysis of wine. With increased accessibility comes the introduction of wines with sensory attributes that differ from domestic wines and "long standing favourites". Another major breakthrough in the mechanical side of wine making is the creation of the Spinning Cone Column which reduces alcohol in the production of wine. Many other technological factors are available which focus on areas such as improvement in processing efficiency, fermentation performance, wine flavor and other sensory qualities, and wine wholesomeness.

(www.scienceinafrica.com)

(www.wynboer.co.za)



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