abhishreshthaa
Abhijeet S
Pest Analysis On Agilent Technologies : Agilent Technologies (NYSE: A), or Agilent, is a company which designs and manufactures electronic and bio-analytical measurement instruments and equipment for measurement and evaluation. The company's headquarters are in Santa Clara, California, in the Silicon Valley region.
Many of Agilent's predecessor product lines were developed by Hewlett-Packard, the American computing company founded in 1939. In 1999, the product lines not directly connected with computers, storage, and imaging were grouped into a separate company (Agilent), the stock of which was offered to the public in an initial public offering. The Agilent IPO may have been the largest in the history of Silicon Valley.[7]
The company thus created in 1999 was an $8 billion company with about 47,000 employees, manufacturing scientific instruments, semiconductors, optical networking devices, and electronic test equipment for telecom and wireless R&D and production.
Whisky is probably the product considered as most indigenously Scottish, and it is also one of Scotland's most important industries. Although direct employment in the whisky industry is fairly modest it is responsible for the indirect employment of thousands more. Throughout the 1970s, the whisky industry was buoyant. During that decade, distilling capacity rose by fully 50 per cent, the vast majority of this increase being achieved by the expansion of existing distilleries rather than the building of new ones. The reason for this lies in the fact that the precise characteristics and individual character of the whisky from each malt distillery is highly prized, making it difficult for recent additions to establish themselves in the market (Ashcroft & Love 1993). Whisky distillers have great difficulty in forecasting future demand, because the spirit must by law be matured for at least three years before it can be called whisky, and maturation periods of over eight years are by no means uncommon. Scotch whisky has succeeded in becoming popular with young, discerning drinkers in countries like France, not least because of considerable effort on the part of the Scotch whisky industry in terms of marketing and promotion. The sale of every bottle of Scotch whisky involves an input from Scottish agriculture, the glass industry, the paper and packaging industry and a host of other manufacturing and service sectors (Ashcroft & Love 1993). There are various companies that produce Scotch whisky, one of which is Drambuie. The paper will conduct an environmental analysis of the drinks company Drambuie for the periods before and after the chief executive Phil Parnell took over.
Whisky distilling in Scotland has a long history and was certainly well established by the end of the sixteenth century. The small traditional distillery had a number of distinctive buildings, including floor maltings and kiln, a large building for the mash tuns and fermenting vessels and the still room where repeated distillation took place in pot stills made of copper. Because whisky has to mature for several years in the cask, particularly the single malts, and did not pay excise duty until it was sold, distilleries had to provide large bonded warehouses where the spirit could be kept under lock and key. The blending of whisky, using grain spirit and a number of single malts, was not necessarily done at the distillery, but from 1860 was carried out, along with bottling, in bonded warehouses often in ports.
Many of Agilent's predecessor product lines were developed by Hewlett-Packard, the American computing company founded in 1939. In 1999, the product lines not directly connected with computers, storage, and imaging were grouped into a separate company (Agilent), the stock of which was offered to the public in an initial public offering. The Agilent IPO may have been the largest in the history of Silicon Valley.[7]
The company thus created in 1999 was an $8 billion company with about 47,000 employees, manufacturing scientific instruments, semiconductors, optical networking devices, and electronic test equipment for telecom and wireless R&D and production.
Whisky is probably the product considered as most indigenously Scottish, and it is also one of Scotland's most important industries. Although direct employment in the whisky industry is fairly modest it is responsible for the indirect employment of thousands more. Throughout the 1970s, the whisky industry was buoyant. During that decade, distilling capacity rose by fully 50 per cent, the vast majority of this increase being achieved by the expansion of existing distilleries rather than the building of new ones. The reason for this lies in the fact that the precise characteristics and individual character of the whisky from each malt distillery is highly prized, making it difficult for recent additions to establish themselves in the market (Ashcroft & Love 1993). Whisky distillers have great difficulty in forecasting future demand, because the spirit must by law be matured for at least three years before it can be called whisky, and maturation periods of over eight years are by no means uncommon. Scotch whisky has succeeded in becoming popular with young, discerning drinkers in countries like France, not least because of considerable effort on the part of the Scotch whisky industry in terms of marketing and promotion. The sale of every bottle of Scotch whisky involves an input from Scottish agriculture, the glass industry, the paper and packaging industry and a host of other manufacturing and service sectors (Ashcroft & Love 1993). There are various companies that produce Scotch whisky, one of which is Drambuie. The paper will conduct an environmental analysis of the drinks company Drambuie for the periods before and after the chief executive Phil Parnell took over.
Whisky distilling in Scotland has a long history and was certainly well established by the end of the sixteenth century. The small traditional distillery had a number of distinctive buildings, including floor maltings and kiln, a large building for the mash tuns and fermenting vessels and the still room where repeated distillation took place in pot stills made of copper. Because whisky has to mature for several years in the cask, particularly the single malts, and did not pay excise duty until it was sold, distilleries had to provide large bonded warehouses where the spirit could be kept under lock and key. The blending of whisky, using grain spirit and a number of single malts, was not necessarily done at the distillery, but from 1860 was carried out, along with bottling, in bonded warehouses often in ports.
Last edited by a moderator: