List of Contents Section 11: Beer Division Brewing Manual Vol. XI - Tasting

Section : 11
Page : 1 of 15
BEER DIVISION BREWING MANUAL 1st Issue : JUL 1995
Vol. XI - Tasting Rev. Date : JUL 1997
LIST OF CONTENTS
SECTION 11
TRADE QUALITY ASSESSMENT (TQA) PAGE
11.1 Objectives 2
11.2 Quality Requirements 2
11.3 TQA : Measurement Parameters 3
11.4 Trade Quality Assessment : Age 4

11.4.1 - TQA Sample Pick-up. 4
11.4.2 - Random Age Readings. 4
11.5 Trade Quality Assessment : Customer 4

11.5.1 - Sampling. 4
11.5.2 - Assessment. 4
11.5.3 - Descriptors. 4
11.5.4 - Auditing. 4
11.6 Trade Quality Assessment : Consumer 5

11.6.1 - Sampling. 5
11.6.2 - Assessment Protocol. 6
11.6.3 - Auditing. 8
11.6.4 - Weighting and Calculation. 8
11.7 Reporting 9
11.8 Assessment Forms 10
11.8.1 - Outer Packaging. 10

11.8.2 - Panel Member. 12
11.8.3 - Descriptors. 13
Section : 11
Page : 2 of 15
11. TRADE QUALITY ASSESSMENT (TQA)
Note: The TQA system replaces the former Quality Index system
for the assessment of product quality in the trade.
11.1 OBJECTIVES
“To Provide an Ongoing Divisional Measure of the Fitness for Sale of our
Product as Delivered to our Customers and Consumers”
11.2 QUALITY REQUIREMENTS
The TQA system should:
a) Provide an 80% solution

b) Be simple
c) Be measureable
d) Be selective - focus on high gap/high leverage parameters
e) Cover both customer and consumer aspects
f) Provide meaningful results and trends over time
g) Provide a management tool to drive behavioural change
h) Facilitate ownership for the system to belong across the value chain
i) Be flexible to allow for changes as quality issues shift in focus
j) Reduce opportunity for subjectivity.
Section : 11
Page : 3 of 15
11.3 TQA : MEASUREMENT PARAMETERS
The following high gap/high leverage measurement parameters are used in the
measurement system.
MEASUREMENT SUB- MEASURED AT/BY REPORTED AS

PARAMETER CATEGORIES
COVERED
1. TQA: AGE
AGE - Recorded on receipt of Cumulative age in weeks

samples for assessment. Samples > 12 weeks
Disk received from Nielsen
containing random age
recordings.
2. TQA: CUSTOMER
LEAKERS - Depot, QM Trade Monthly total occurrences
COCKED - Depot, QM Trade Monthly total occurrences

CROWNS
FOREIGN - Depot, QM Trade Monthly total occurrences
OBJECTS
UNDERFILLS - Depot, QM Trade Monthly total occurrences
3. TQA: CONSUMER
OUTER- * Crates Brewery assessment: 10 % of TQA: Consumer

PACKAGING * Multipacks consensus by 3 assessors
including QMT and TMM.
* Trays
CONTAINER * Appearance Brewery panel assessment 20 % of TQA: Consumer
* Functionality (10 samples individual
* Integrity containers)
(Scuffing recorded separately)
PRODUCT * Colour Brewery panel assessment (10 30 % of TQA: Consumer
* Haze individual containers)
APPEARANCE
* Foam
DRINKABILITY * Flavour Brewery panel assessment (10 40 % of TQA: Consumer
* Flat individual containers)
* Foreign objects
Section : 11
Page : 4 of 15
11.4 TRADE QUALITY ASSESSMENT: AGE
11.4.1 TQA Sample Pick-up

The age of the sample must be recorded in the case of samples picked
up from the trade (see 11.6.1 TQA: Consumer, Sampling). The age at
time of pick-up is to be recorded, not the date tasted on the TQA
Consumer assessment (which may be 2-4 weeks later).
11.4.2 Random Age Readings (carried out by Nielsen during day-to-day

trade visits)
Random age readings must be reported on by Nieslen and supplied on
disk to Central Office. The age at time of reading is to be recorded.
11.5 TRADE QUALITY ASSESSMENT: CUSTOMER
11.5.1 Sampling
The sample consists of all the actual complaints received. No sampling
process is applied.
The Quality Manager Trade from the brewery concerned will record the
number of occurrences in each category per month from all
participating depots in that Region, and report the numbers to Central
Office.
11.5.2 Assessment
No special panel assessment is required.
11.5.3 Descriptors
One defect must be recorded for every container affected. For
example, in the case of cocked crowns, every bottle affected is counted
as one defect.
In all cases the assumption is made that the defect is sufficiently
noticeable to cause rejection and no further description is required.
11.5.4 Auditing
The customer measurement system must be audited regularly by COT
in conjunction with Quality Managers: Trade.
Section : 11
Page : 5 of 15
11.6 TRADE QUALITY ASSESSMENT : CONSUMER
11.6.1 Sampling
The following sampling protocols apply:
a) Sampling to be carried out by an external agent.
b) Coverage to include on- and off-premise, outlets, and the informal
sector (shebeens).
c) Minimum of ten samples per brewery, dis-aggregated (see table
below).
d) Sampling to be weighted by brand and volume, with increased
coverage for small brands and packs.
e) Pick-up agent to sample the third container after the first
immediately available, regardless of condition (in order to ensure
random selection).
SAMPLING DISTRIBUTION
SOURCE % OF TOTAL SAMPLE
SHEBEENS 40%
TAVERNS 10%
BOTTLE STORES 40%
CLUBS, PUBS, SPORTS CAFÉS, ETC 10%
SAMPLING SCHEDULE: DIVISION

(Weighted by Brand)
CENTRE SAMPLES QUARTS PINTS CANS DUMPIES
PER
MONTH
ALRODE 20 13 2 2 3
CHAMDOR 15 6 6 3
EAST LONDON 10 10
NEWLANDS 15 6 2 4 3
PIETERSBURG 10 10
PORT ELIZABETH 10 7 3
PROSPECTON 20 11 2 5 2
ROSSLYN 20 11 7 2
TOTAL 130 84 6 24 16
Note: These figures are estimates and may be altered from time to time depending
on production.
Section : 11
Page : 6 of 15
11.6.2 Assessment Protocol
a) Sample Collection and Delivery

Samples must be delivered to the brewery of origin for assessment
(breweries assess their own samples). This allows breweries to take
appropriate action immediately and monitor their own performance
without having to wait for the report. It is the responsibility of each
brewery to ensure that only the correct samples are signed for and
accepted. Once a sample has been signed for it must be paid for by
the brewery concerned, regardless of whether or not it is a useful
sample. If the sample is not signed for and the reason is explained
to the Nielsen field agent, he will re-purchase the correct sample and
deliver again before the specified date. It is therefore imperative that
samples are checked at the time of receipt and that only a
nominated person may sign for these (as agreed with Nielsen).
b) Outer Packaging Assessment

The outer packaging assessment must be done on a consensus
basis by a minimum of three persons, one of whom must be the
person accountable for Trade Quality Assessment within that Region
(Quality Manager : Trade). The Trade Marketing Manager for that
Region must also be included. One score will be recorded based on
consensus for each outer pack (i.e. either crates (one number), or
multipacks and trays (two numbers).
All results must be recorded on the Outer Packaging Assessment
form (see Section 11.8, Assessment Forms), using the Nielsen
sample code as a reference. It is the responsibility of the Chairman
to ensure that each sample received is accompanied by all the
correct information necessary for sample identification and entry into
the TQA software. (If not, it is to be reported to the Nielsen contact
person). The information required is as follows:-
 IBIS sample code (e.g. C024).

 Place of purchase (e.g. Kwathema).
 Date of purchase (supplied by Nielsen).
 Outlet type (eg. LON, LOF, SHE).
 Production date (Julian date as it appears on the
container).
 Production centre by code i.e. A = Alrode, etc.
 Unit number.
 Time packaged.
 Brand code.
 Pack code.
Section : 11
Page : 7 of 15
11.6.2 Assessment Protocol (Continued)

b) Outer Packaging Assessment (Continued)
Once the Outer Packaging assessment is complete the samples
must be refrigerated for at least 24 hours at 2 °C before taste
evaluation is done. Samples must be kept in the original
packaging. Containers may not be removed from trays, crates
etc. when stored, as this causes problems with traceability
during tasting.
c) TQA Panel Assessment

i) Breweries must convene their own assessment panels.
ii) Panels will sit monthly, according to a Regionally determined
schedule.
iii) Panels must have a chairman and ten panel members.
iv) Panel members must be beer drinkers and appropriately
trained. The Region should ensure panel membership gives
coverage to the value chain: i.e. include TMM, QMT, etc.
v) The following are necessary to carry out a panel assessment:
 Taste Room.
 The completed Outerpackaging Assessment Form (see
11.8.1).
 Panel Member Assessment Forms (one for each
member).
 One list of Descriptors for each member (laminated and
supplied by Central Office (see 11.8.3).
 About one hundred clear beer glasses, properly washed,
rinsed and dried.
 One bottle opener for each panel member.
 De-aerated water or Schoonspruit mineral water.
 Cream crackers as required.
vi) When a Foreign Object is found, that entire sample shall be
given a zero score regardless of the assessment of any other
parameter on that sample.
Foreign Object is defined as follows:

“Any object present in the beer that was introduced from an
external source (foreign). This may be of an organic (mouse,
insect, cigarette butt) or inorganic (toothbrush, nails,
condoms) nature.”
The term foreign object does not apply to any floaters,
pieciness, or small particles derived from the product itself.
The presence of these defects at an unacceptable level
would attract the relevant score (0 %) for that aspect of the
assessment only, without any additional down-rating.
Section : 11
Page : 8 of 15
11.6.2 Assessment Protocol (Continued)

c) TQA Panel Assessment (Continued)
vii) WET SCUFFING (recorded during assessment of
“Container”): All bottles in the case must be examined (12
quarts or 24 pints). The number of unacceptably scuffed
bottles must be reported as a percentage of the total. The
Chairman must record the results on the Outer Packaging
form. Wet scuffing is reported separately in the Appendix of
the Monthly TQA report.
viii) Each panel member must record his/her results on his/her
Panel Assessment Form for entry into the TQA site software
(see TQA Software Manual) by the Chairman and submission
to Central Office for Divisional data collection and reporting
purposes.
Note : Fifteen samples per taste session is the maximum allowed.

If more samples are to be evaluated, another panel should
be used, or the same panel can be used after a break of 24
hours.
11.6.3 Auditing
a) Inter-Region auditing of panel assessments will be by rotation of a
Regional person between Southern and Northern Regions
breweries, by own arrangement. COT will provide an audit check-
list for the purpose. This is intended to minimise the subjectivity of
assessments. Auditing by COT will also take place on a rotational
basis.
b) The external pick-up agent must be audited twice per annum by
Central Office Technical.
11.6.4 Weighting and Calculation

a) The following method of weighting shall be used to calculate the
overall TQA score using each individual result obtained from each
panel member and combining them (no averaging is carried out).
WEIGHTING BY CONTAINER TYPE

RETURNABLES PARAMETER NON-RETURNABLES
10 % (Crate) OUTERPACKAGING 5 % (Tray)

10 % 5 % (Multipack)
CONTAINER
20 %
PRODUCT APPEARANCE
30 %
DRINKABILITY
40 %
11.6.4 Weighting and Calculation (Continued)

Section : 11
Page : 9 of 15
b) When a foreign object is found, that entire sample must be given a

zero score regardless of the assessment on any other parameter of
that sample. (See “Foreign Objects” Under TQA Panel
Assessment).
11.7 REPORTING
a) General
All results must be transmitted via E-mail to Central Office for
consolidation, manipulation and reporting using the TQA Software in
place.
Results must be reported to Central Office by the Panel Chairman in the
case of TQA: Age and Consumer, reported, and by the Quality Manager:
Trade in the case of TQA: Customer.
As far as possible, results will also be presented graphically, including
trends and moving averages.
The Divisional Trade Quality Assessment Report will be issued monthly
throughout the year and will include the elements described below.
b) TQA : Age
 A combination of TQA sample ages and random age readings by
Nielsen for a larger sample base.
 The cumulative age in trade by Super-Region and Division (graph).
 The number of samples older than 12 weeks, including details of
source.
c) TQA : Customer
Each of the four measures will be reported and trended separately as the
number of occurrences by brewery, Super-Region and Division for that
month. (These aspects cannot be reported as defects per production
unit/volume for any time-span (month) as the ages of the samples will
vary). Brewery size and volume output would also need to be taken into
account when interpreting results.
It is therefore expected that the value of the data will be empirical rather
than finite, and trends over time become the aspect of interest. Suitable
trends and moving averages will be provided.
d) TQA : Consumer
One overall indicator (TQA: Consumer Indicator) based on the agreed
weightings, reported as a percentage by brewery, Super-Region, and
Division.
The individual scores on the four measurement aspects which make up
the overall score will also be separately reported and trended.
Section : 11
Page : 10 of 15
11.8 ASSESSMENT FORMS
11.8.1 Outer Packaging Assessment Form
ASSESSMENT MONTH : __________________ DATE : __________________
CHAIRMAN : ____________________________ BREWERY : ______________
SAMPLE DETAILS 1 2 3 4 5 6 7 8 9 10
SAMPLE CODE
JULIAN DATE
TIME PACKAGED
SALES REGION
BREWERY CODE
BRAND CODE
PACK CODE
PACK LINE
AGE
OUTER PACKAGING
CRATE (CHECK IF NO PROBLEM, MARK WITH AN X IF A PROBLEM AND COMMENT BELOW)
SOILING
DAMAGED/
DEFACED
SCRATCHED
LOGO
CRATE RATING
MULTIPACK (CHECK IF NO PROBLEM, MARK WITH AN X IF A PROBLEM AND COMMENT BELOW)

SEAL
ALIGNMENT
COLOUR
VARIATION
MULTIPACK
RATING
TRAY (CHECK IF NO PROBLEM, MARK WITH AN X IF A PROBLEM AND COMMENT BELOW)
TORN
DAMAGED
SOILING
COLOUR
VARIATION
TRAY RATING
Section : 11
Page : 11 of 15
11.8.1 Outer Packaging Assessment Form (Continued)
SCUFFING
SCUFFING : TO BE ASSESSED DURING TASTE SESSION - SAMPLE MUST BE CHILLED

SAMPLE 1 2 3 4 5 6 7 8 9 10
OVERALL SCORE
PLACE OF PURCHASE : (AS PER SAMPLE SLIP)
1. 6.
2. 7.
3. 8.
4. 9.
5. 10.
GENERAL COMMENTS :
1. 6.
2. 7.
3. 8.
4. 9.
5. 10.
Section : 11
Page : 12 of 15
11.8.2 Panel Member Assessment Form
ASSESSMENT MONTH : __________________ DATE : __________________
PANEL MEMBER : _______________________ BREWERY : ______________
DESIGNATION :__________________________ DEPT. : __________________
SAMPLE DETAILS 1 2 3 4 5 6 7 8 9 10
SAMPLE CODE
BRAND CODE
PACK CODE
CONTAINER (CHECK IF NO PROBLEM, MARK WITH AN X IF A PROBLEM AND COMMENT BELOW)
VOLUME
OPENING
LABELS
APPEARANCE
CONTAINER
RATING
PRODUCT APPEARANCE (FLOATERS/PIECINESS TO BE RECORDED UNDER CLARITY)
COLOUR
FOAM
CLARITY
PROD. APP.
RATING
DRINKABILITY (CHECK IF NO PROBLEM, MARK WITH AN X IF A PROBLEM AND COMMENT BELOW)
FOREIGN OBJECT
SMELL
CARBONATION
(FLAT)
TASTE
DRINKABILITY
RATING
GENERAL COMMENTS :
1. 6.
2. 7.
3. 8.
4. 9.
5. 10.
Section : 11
Page : 13 of 15
11.8.3 Descriptors
OUTERPACKAGING: CRATES (10%)

Overall Descriptors Weighted
Description (Categories: Appearance - Functionality - Integrity) Score (%)
Unacceptable Critical defects. Crate should not be in the trade. Consumer will reject. 0
* Permanent soiling (paint/cement).
* Major detergent soiling (requires action).
* Permanent damage or defacing of SAB logo.
* Major burns or fractures.
* Major scuffing or scratching.
* Crate integrity poor, no longer functional.
Concern Noticeable visual or physical defects. 30
* Moderate scuffing/scratching.
* Moderate, washable surface dirt.
* Moderate detergent residue (requires action).
Acceptable Minor visual or physical defects. 70
(Minimum * Slight scuffing/scratching.
Standard) * Minor washable soiling.
* Minor detergent residue.
Excellent Near perfect. A “Nine Plus” product. 100
OUTERPACKAGING: TRAYS (5%)

Unacceptable Critical physical or visual defects. Consumer will reject. 0
* Torn or damaged to such an extent that no longer functional, i.e.
unsafe, likely to fall apart on handling.
* Excessive soiling, unacceptably dirty.
* Wet and de-laminated.
* Excessive colour variation (compared to multipacks) or obviously not in
keeping with brand image (both score zero).
Concern Moderate physical or visual defects. Consumer may accept with 30
reservation
* Tray damaged but functionality still acceptable, can be safely carried,
e.g. loose flaps.
* Poor print definition and colour.
* Moderate soiling.
* Moderate scuffing.
Acceptable Minor physical or visual defects. Consumer will accept. 70
(Minimum
Standard)
Excellent Near Perfect. A “Nine Plus” product 100
Section : 11
Page : 14 of 15
11.8.3 Descriptors (Continued)
OUTERPACKAGING: MULTIPACKS (5%)

* Very poor print.
* Extreme colour variation (compared with tray), or not in keeping wit
the brand identity (both score zero).
* Not functional: poor seal, containers fall out, loose packs, able to
remove containers.
* Major film fracture, gross misalignment of film.
Concern Moderate physical or visual defects. Consumer will accept with 30
reservation
* Functionality acceptable.
* Damaged: tears, burn holes.
* Film misaligned, film sealing not to standard.
* Film loose (cans misalign within pack when picked up).
* Bar Code missing on shrinkfilm
(Minimum * Film slightly misaligned.
Standard) * Finger-holes.
Excellent Near perfect. A “Nine Plus” product 100
CONTAINER (20%)
All 10 containers to be examined by the 10-member panel. Average of individual scores.
* Missing face label or neck foil.
* Crown badly rusted .
* Chipped locking ring.
* Crown difficult to remove.
* Bottle damaged during opening.
* Severely rusted cans.
* Several dented cans.
* Ring pull failure.
* Container noticeably under filled.
* Container leaking.
* Incorrect label or crown for the brand, e.g. foreign crown.
Concern Moderate physical or visual defects. Consumer will accept with 30
reservation.
* Back or neck label missing.
* Neck foil torn, poorly or incompletely attached, wrinkled.
* Label incompletely attached .
* Multiple or overlapped labels.
* Moderate scuffing of label.
* Label upside down.
* Moderate dents in cans.
* Slight rusting.
* Noticeable deviations from colour standards on cans or labels.
(Minimum * Slightly skew or scuffed label.
Standard) * Label corners slightly raised.
* Very small dent or scratch on can.
Excellent Near perfect. A “Nine Plus” product 100
Section : 11
Page : 15 of 15
11.8.3 Descriptors (Continued)
PRODUCT APPEARANCE (30%)

(Standard pour conditions, standard lighting, panel assesses one sample)
Description (Categories: Colour - Foam - Clarity) Score (%)
Unacceptable Grossly defective. Consumer will reject. 0
* No foam.
* Unacceptably hazy and/or piecey.
* Colour grossly defective (e.g. water in product, or obviously very
different from the colour for the brand).
* Foreign object present.
Concern Moderately defective. Consumer will accept with reservation. 30
* Noticeable haze and/or pieciness.
* Poor foam, large bubbles, collapses quickly.
* Poor foam adhesion or lacing.
Acceptable Slightly defective. Consumer will accept. 70
(Minimum * Acceptably bright (very slight haze).
Standard) * Acceptable foam formation and lacing. * Colour as expected.
Excellent Near perfect. A “Nine Plus” product. Consumer will accept and be 100
keen to re-purchase.
* Picture-perfect head, slow collapse and excellent lacing.
* Brilliant (no haze present).
DRINKABILITY (40%)
Description (Categories: Flat - Taste - Foreign Object) Score (%)
Unacceptable Grossly defective. Consumer will reject. 0
* Flat.
* Foreign object present.
* Unacceptably bad taste or smell.
Concern Moderately defective. Consumer may accept, but is unlikely to 30
have another.
* Poor drinkability
Acceptable Acceptable drinkability. Consumer will accept. 70
(Minimum * Very minor defects in drinkability.
Standard)
Excellent Excellent drinkability. Consumer will definitely have another. 100
A “Nine Plus” product.
NB: WET SCUFFING: Examine all bottles in the case (12 quarts or 24 pints). Report
(in the table provided on the outer packaging assessment form) the number of
bottles unacceptably scuffed expressed as a percentage of the total.

List of Contents Section 11: Beer Division Brewing Manual Vol. XI - Tasting

Uploaded by

Copyright:

Available Formats

You might also like

List of Contents Section 11: Beer Division Brewing Manual Vol. XI - Tasting

Uploaded by

Document Information

Original Description:

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

List of Contents Section 11: Beer Division Brewing Manual Vol. XI - Tasting

Uploaded by

Copyright:

Available Formats

Section : 11

TRADE QUALITY ASSESSMENT (TQA) PAGE

11.2 Quality Requirements 2

11.3 TQA : Measurement Parameters 3

11.4 Trade Quality Assessment : Age 4

11.5 Trade Quality Assessment : Customer 4

11.6 Trade Quality Assessment : Consumer 5

11.8 Assessment Forms 10

11.8.1 - Outer Packaging. 10

11. TRADE QUALITY ASSESSMENT (TQA)

11.2 QUALITY REQUIREMENTS

The TQA system should:

a) Provide an 80% solution

11.3 TQA : MEASUREMENT PARAMETERS

MEASUREMENT SUB- MEASURED AT/BY REPORTED AS

AGE - Recorded on receipt of Cumulative age in weeks

LEAKERS - Depot, QM Trade Monthly total occurrences

COCKED - Depot, QM Trade Monthly total occurrences

OUTER- * Crates Brewery assessment: 10 % of TQA: Consumer

11.4 TRADE QUALITY ASSESSMENT: AGE

11.4.1 TQA Sample Pick-up

11.4.2 Random Age Readings (carried out by Nielsen during day-to-day

11.5 TRADE QUALITY ASSESSMENT: CUSTOMER

11.6 TRADE QUALITY ASSESSMENT : CONSUMER

SAMPLING SCHEDULE: DIVISION

11.6.2 Assessment Protocol

a) Sample Collection and Delivery

b) Outer Packaging Assessment

 IBIS sample code (e.g. C024).

11.6.2 Assessment Protocol (Continued)

c) TQA Panel Assessment

Foreign Object is defined as follows:

11.6.2 Assessment Protocol (Continued)

Note : Fifteen samples per taste session is the maximum allowed.

11.6.4 Weighting and Calculation

WEIGHTING BY CONTAINER TYPE

10 % (Crate) OUTERPACKAGING 5 % (Tray)

11.6.4 Weighting and Calculation (Continued)

b) When a foreign object is found, that entire sample must be given a

11.8 ASSESSMENT FORMS

11.8.1 Outer Packaging Assessment Form

ASSESSMENT MONTH : __________________ DATE : __________________

CHAIRMAN : ____________________________ BREWERY : ______________

MULTIPACK (CHECK IF NO PROBLEM, MARK WITH AN X IF A PROBLEM AND COMMENT BELOW)

11.8.1 Outer Packaging Assessment Form (Continued)

SCUFFING : TO BE ASSESSED DURING TASTE SESSION - SAMPLE MUST BE CHILLED

PLACE OF PURCHASE : (AS PER SAMPLE SLIP)

11.8.2 Panel Member Assessment Form

ASSESSMENT MONTH : __________________ DATE : __________________

PANEL MEMBER : _______________________ BREWERY : ______________

DESIGNATION :__________________________ DEPT. : __________________

CONTAINER (CHECK IF NO PROBLEM, MARK WITH AN X IF A PROBLEM AND COMMENT BELOW)

OUTERPACKAGING: CRATES (10%)

OUTERPACKAGING: TRAYS (5%)

11.8.3 Descriptors (Continued)

OUTERPACKAGING: MULTIPACKS (5%)

11.8.3 Descriptors (Continued)

ASSESSMENT MONTH : DATE :

CHAIRMAN : ______________ BREWERY :

ASSESSMENT MONTH : DATE :

PANEL MEMBER : _________ BREWERY :

DESIGNATION :________ DEPT. :