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Volume-6, Issue-1, January-February-2016 International Journal of Engineering and Management Research Page Number: 359-361

An Overview of Non-Alcoholic Beverages in

Dr. G. Sowmiya Assistant Professor of Commerce, Meenakshi Chandirasekaran College of Arts &Science, Pattukkottai, INDIA

ABSTRACT the menus of posh hotels, these add to the The non- alcoholic beverage industry witnessed flavorful cuisine of India. rapid growth over the past few years in India. Increasing The beverage industry in India constitutes of middle class population, rapid urbanization and rising around USD 230 million among the USD 65 billion food disposable income are some of the major factors fuelling this processing industry. The major sectors in beverage growth. The industry is broadly classified into soft drinks industry in India are and which are not only sold (carbonated and non-carbonated drinks) and hot beverages. The carbonated drinks market is close to Rs 6,000 crore and heavily in the domestic market but are also exported to a is growing by 10-12 per cent annually. The fruit-based range of leading overseas markets. Among the hot beverage market stands at Rs 5,000 crore and is growing at beverages manufactured in India, tea is the most dominant 35-40 per cent annually. The fruit-based beverage market is beverage that is ruling both the domestic and international divided into three segments — fruit drinks, nectar and 100 market even today. Coca cola, Pespsi, and Nestle are the per cent juice — and is currently dominated by Dabur, Parle leaning beverage brands tat have been ruling the Indian Agro, PepsiCo and HUL. The Functional drinks segment is beverage market since past few decades. Among all the dominated by energy drinks. The current market size of beverages, tea and coffee are manufactured as well as energy drinks in India is around Rs 500 crore and it is exported heavily in the international markets succumbing expected to grow at a CAGR of 25 per cent. Within the hot beverages category, India is the largest producer of tea with a to the individual demands around the world. total turnover of around Rs 8,500 crore, growing at a rate of 1-2 per cent annually. India is the world’s fifth largest II. HEALTH BENEFITS OF DRINKING producer of coffee, accounting for 4 per cent of the world’s WATER production. Fruit/vegetable juice segment is expected to grow at a CAGR of 30 per cent in value terms, followed by the  energy drinks segment at a CAGR of around 25 per cent in Lose Weight value terms.  Regulates Body Temperature  Natural Remedy for Headache Keywords--- Non-alcoholic beverage, Urbanization, Soft  Look Younger with Healthier Skin drinks, Fruit drinks, Juice.  Better Productivity at Work  Better Exercise & Relieves Fatigue  Helps in Digestion & Constipation I. INTRODUCTION  Less Cramps & Sprains  Good Mood  Indian beverages form an integral part of Indian Reduces Risk of Cancer, CVD, Respiratory cuisine. With a climate as varied and extreme as India, the Infection, Arthritis  people require myriad options to keep their thirst Helps Distribute Nutrients to Tissues  appropriately quenched according to the weather Detoxifies & Reduces Risk of Kidney Stones conditions, varying from a steaming hot beverage during winters to a frosty cold in summers. Different III. REASON PEOPLE DRINK regions in the country serve different drinks made with an BEVERAGES eclectic assortment of ingredients including local , flavors and . Available on the streets, as well as on  Quench the Thirst (Hydration)

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 Health Benefits of Water  Mastaani,  Medicinal Benefits of Beverages  Nannaari (Sarsaparilla) Sarbat – lemon-based drink, IV. INDIAN BEVERAGES  Nimbu pani (lemonade)  Indian lemonade: lemons, water, &  Alcoholic  Summer refresher  Non-alcoholic  May be flavoured, spiced and other juices added  Tea, Coffee etc. for additional flavour & colour  Carbonated soft drinks  Rich in vitamin C  Bottled fruit based beverages  Ookali – hot drink made by boiling  Other Beverages seeds,  Very Little in Organised Sector  Sambharam  Rooh Afza V. LIST OF BEVERAGES IN INDIA  Drink concentrate prepared in India over 100 years ago   – made from Contains herbs, fruits, vegetables, flowers, root &  Tasty & healthy beverage with cooling property sugar  especially in Indian summer Can be taken with or water   Good source of B and C vitamins Refreshing drink with therapeutic & nutritional  Given to convalescing patients value   Water Prevents dehydration & heat stroke   Clear liquid of young tender Stimulates heart, liver & kidney functions   Popular beverage in tropics Saunf,   Available in canned, bottled & in Tetra Pak Sakar(rock sugar)-loung() Pani -  Nutritious Famous in Gujarat, Rajasthan   Given to convalescing patients, aged, those Sattu Pani - Famous in North India  requiring special Sharbat – drink that has many variants   Fruit jump   Gajjar ka doodh Sugarcane juice   Jal- jeera Thandaai   Indian beverage made with water & Ambil or Ambli - prepared by using Ragi flour predominantly jeera () and buttermilk, and   Also contains , , mint, black salt, fruit powder (mango, lemon), MILK-BASED etc. BEVERAGES  Helps digestion with cooling effect of mint  Jigarthanda, Madurai  Kala Khatta  Kanji  Kesar kasturi  Kokam sarbat  Kokum Sharbat -Kokum sherbat besides protecting against dehydration & sunstroke also helps lower fever & alle

 Cocum () has culinary,  & BUTTERMILK pharmaceutical & cosmetic properties  Lassi: yogurt-based drink made by blending  Contains hydroxy-citric acid used for weight yogurt with water & spices like cumin & optional reduction sugar  Used in and for making cooling sweet  Bhang lassi – an intoxicating beverage prepared beverage from kokum from the leaves and flowers (buds) of the  Rgic reactions female cannabis plant, consumed as a beverage in  In , used to treat dysentery, infection & the Indian subcontinent haemorrhoids, and helps cardiovascular system &  Higher fat content than buttermilk, which is liquid stabilises liver function remaining after churning soured cream to remove  Kulukki sarbath butter but also made from fermented cow’s milk  Laopani 360 Copyright © 2016. Vandana Publications. All Rights Reserved. www.ijemr.net ISSN (ONLINE): 2250-0758, ISSN (PRINT): 2394-6962

 Rich in calcium, lower fat and lactose than milk  and contain B vitamins  Tulsi tea  – a cold and sweet beverage FLAVOURED TEA containing many ingredients, such as  Elaichi tea/ tea syrup, vermicelli, seeds, tapioca pearls, and  pieces of gelatin mixed with , milk or water.  Lemon tea  Thandai  Bhang thandai FLAVOURED MILK  Badam Milk – Almond Flavoured Milk  Kesar milk – -flavoured milk  Rose AND COFFEE COFFEE  – a sweet milky coffee made from dark roasted coffee beans (70–80%) Indian filter coffee served hot and frothy in a traditional and chicory (20–30%) tumbler and dabara  TEA INDIAN

Masala chai served with tea

A cup of tea VI. CONCLUSION  Balma  Berinag tea Indian Food Industry to be $300 billion by 2015  Darjeeling tea from the present $200 billion About 25% in organised and  Doodh Pati Chai 75% in unorganized. Non-alcoholic beverages market  Green tea around $5 billion. Health beverages market is $300 million  and is the fastest growing.  Irani chai

REFERENCES

[1] Article.economictimes.indiatimes.com/2015-05- 26/news/62672051-1-fb-sector-lakh-crore unorganized – sector. [2] Economic survey (Food an beverage industry) [3] Food processing/ Make in India [4] Ministry of food processing industry [5] www.ibef.org/ industry/indian-food-industry.aspx

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