abhishreshthaa
Abhijeet S
Pest Analysis On AGL Resources : AGL Resources, Inc. is a Fortune 1000, Forbes 2000 energy services holding company. Their principal business is distribution of natural gas in Florida, Georgia, Maryland, New Jersey, Tennessee and Virginia, providing gas for more than 2.2 million customers.
Six utility companies provide local gas distribution to more than 2.2 million customers in Georgia, New Jersey, Virginia, Florida, Tennessee and Maryland.
Each subsidiary provides these primary services:
* Maintains the gas pipeline infrastructure
* Responds to and repairs gas leaks
* Sells natural gas service to residential, commercial and industrial customers
* Offers customer service and bills customers for gas service
* Offers online customer information about natural gas and gas-fueled products
Pest Analysis :
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. The initial malting processes in distilling were similar to brewing, but here, too, floor maltings are now almost completely replaced by the pneumatic or drum process (Palmer & Neaverson 1994). For the initial drying of the germinated grains, anthracite was used as fuel followed by peat to impart the required flavor. Malt-houses existed alongside many Scottish distilleries, but the malting process, as in brewing, is now generally carried out by specialist maltsters in the east of Scotland. The Scotch whisky industry has become increasingly concentrated into large production units centralized in the barley-growing area of eastern Scotland. However, many small traditional distilleries remain elsewhere from the nineteenth century, a few operational, others surviving as tourist attractions and some adapted for other purposes. In the south and west of England, the traditional drink produced was cider from locally-grown apples. The apples first had to be crushed to a pulp and this was originally carried out in a horse-driven mill, which consisted of an edge runner in a circular stone trough. These are still familiar sights in cider-making areas, although often now used for decorative purposes. The pulp was then placed in Hessian bags and the juice squeezed out in a hand-operated press, examples of which may also still be seen on many farms. The apple juice was then fermented in casks, supplied by local cooperages. The industry is now almost entirely factory-based but still located in the traditional cider-making regions (Palmer & Neaverson 1994).The Scotch whisky industry provides a good example of the strategic interdependence that often is present within regional clusters. Some firms distill whisky and sell it to blenders, whereas others firms do not do any distilling, but focus on blending. Other firms are partially integrated, supplying part of their own needs and sourcing the remainder externally. The whisky firms engage in a complex web of purchase and trade arrangements. The blend masters from the different companies know each other and are familiar with each others' operations. They frequently discuss the availability of different types of whiskies and work out trades. One company will often supply another with the understanding that there would be reciprocity at a later date. The proximity of major industry participants and rapid information flows ensure that attempts at opportunistic behavior would be punished swiftly and surely (Chandler, Hagstrom & Sölvell 1999). The whisky industry is one of the most hotly contested industries because of the high success and attractiveness of whisky and other liquor products.
Six utility companies provide local gas distribution to more than 2.2 million customers in Georgia, New Jersey, Virginia, Florida, Tennessee and Maryland.
Each subsidiary provides these primary services:
* Maintains the gas pipeline infrastructure
* Responds to and repairs gas leaks
* Sells natural gas service to residential, commercial and industrial customers
* Offers customer service and bills customers for gas service
* Offers online customer information about natural gas and gas-fueled products
Pest Analysis :
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. The initial malting processes in distilling were similar to brewing, but here, too, floor maltings are now almost completely replaced by the pneumatic or drum process (Palmer & Neaverson 1994). For the initial drying of the germinated grains, anthracite was used as fuel followed by peat to impart the required flavor. Malt-houses existed alongside many Scottish distilleries, but the malting process, as in brewing, is now generally carried out by specialist maltsters in the east of Scotland. The Scotch whisky industry has become increasingly concentrated into large production units centralized in the barley-growing area of eastern Scotland. However, many small traditional distilleries remain elsewhere from the nineteenth century, a few operational, others surviving as tourist attractions and some adapted for other purposes. In the south and west of England, the traditional drink produced was cider from locally-grown apples. The apples first had to be crushed to a pulp and this was originally carried out in a horse-driven mill, which consisted of an edge runner in a circular stone trough. These are still familiar sights in cider-making areas, although often now used for decorative purposes. The pulp was then placed in Hessian bags and the juice squeezed out in a hand-operated press, examples of which may also still be seen on many farms. The apple juice was then fermented in casks, supplied by local cooperages. The industry is now almost entirely factory-based but still located in the traditional cider-making regions (Palmer & Neaverson 1994).The Scotch whisky industry provides a good example of the strategic interdependence that often is present within regional clusters. Some firms distill whisky and sell it to blenders, whereas others firms do not do any distilling, but focus on blending. Other firms are partially integrated, supplying part of their own needs and sourcing the remainder externally. The whisky firms engage in a complex web of purchase and trade arrangements. The blend masters from the different companies know each other and are familiar with each others' operations. They frequently discuss the availability of different types of whiskies and work out trades. One company will often supply another with the understanding that there would be reciprocity at a later date. The proximity of major industry participants and rapid information flows ensure that attempts at opportunistic behavior would be punished swiftly and surely (Chandler, Hagstrom & Sölvell 1999). The whisky industry is one of the most hotly contested industries because of the high success and attractiveness of whisky and other liquor products.
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