HISTORY & IMPORTANCE OF

BEVERAGES
INTRODUCTION
History of beverage means that the systematic account about the development of
beverage.
Fruit juice is not a typical breakfast beverage past the early 1800s; it was only the
fermented grapes and apples that received much notice.
The food processing industry in India has a total turn over of around USD 65 billion
which includes value added products of around USD 20.6 billion.
Coca cola, Pepsi, and Nestle are the leading beverage brands that have been ruling
the Indian beverage market since past few decades.
Among all the beverages, tea and coffee are manufactured as well as exported heavily
in the international markets
• The beverage industry in India constitutes of around USD 230 million among the USD
65 billion food processing industry.
• The major sectors in beverage industry in India are tea and coffee which are not only
sold heavily in the domestic market but are also exported to a range of leading
overseas markets.
• Fruit juices, pulp and concentrates, and sauces or ketchups are doing very well in the
beverage market in India for the past few years.
• Various milk products, health beverages, beer, and country liquors have also been
contributing largely in the rising demand of beverages in India.
• Among all the leading beverage companies in India, Coca cola has accounted for a
thriving growth since its inception. It occupies around 60 percent of the carbonated
drink sector in the Indian beverage industry.
• Another predominant brand in beverages is Nestle India Limited which occupies
61.85 percent of the total Nestle S.A. Switzerland.
• The Nestle products are hugely exported to Russia apart from selling in the domestic
market.
• The consumption of soft drinks in various forms has taken place for many centuries to
meet the body’s fundamental requirement for hydration.
• The most obvious source of hydration is water, but in earlier times consumption of
water was very hazardous as it was frequently contaminated by microorganisms.
• Outbreak of cholera, dysentery and other water-borne illness were common in many
European cities, prior to 20th century.
• The consumption of small beer drinks which had been boiled and then flavored with
some common herbs and slightly fermented.
• Barley water, flavored drinks containing pearled barley were used as early as
1320.
• In 1663, lemonade water from lime juice, sweetened with sugar/honey was
developed for first time in Italy. By mixing orange juice with sugar/honey they
developed orangeade.
• In 1693, production of effervescent alcoholic beverages i.e. beers and wines
where CO2 was derived directly by fermentation was recorded.
• Dom Perignon invented champagne and several springs were also known where
the water was naturally effervescent.
• During 7th century scientific interest and study grew in the gas, which caused the
effervescent effect naturally found in springs in Holland and Germany.
• There was considerable scientific investigation across Europe for the gas which
we recognize as CO2.
• In 1741 Brownigg termed the gas as “mephitic air” and produced effervescent
waters by using bicarbonate salts.
• In 1760 Dr. Joseph priestly discovered artificial carbonated water by dissolution
of
CO2 under pressure.
• In 1775 Dr.John Merwin Nooth developed an apparatus for preparation of
effervescent water.
• In 1773, Torbern professor of chemistry at Uppasala University in Sweden
published his work on preparation of artificial mineral water.
• J. J. Schweppe developed a process to manufacture bottled carbonated
mineral water based on the discovery of Priestley, founding the Schweppes
Company in Geneva in 1783
• In 1792 Jacob established commercial production unit in London.
• Carbonate water were imported from UK to USA prior to 1800.
• The first commercial production in USA is attributed Benjmin Silliman who
was
professor of chemistry at Yale college.
Health Importance of Beverages

 In adult individuals 70 percent of body weight, 73 percent of lean muscle, 25

percent adipose tissues, 22 percent of bone and 80 percent of blood
consists of water. Consumption of beverages help in maintaining the water
content in body and prevent dehydration
 The water assists in digestion, assimilation and excretion of foods. It also
helps in removing the toxic substances produced in body as a result of
metabolisms such as urea, uric acid, ammonia etc. through kidney.
 Water in beverages help in regulating the temperature of body through the
process of sweating.
Health Importance of Beverages

 Beverages specially the fruit and vegetable based ones are source of
micronutrients (vitamins and minerals) and anti-oxidants
(carotenoids, flavonoids).
 Certain beverages like tea and coffee contain alkaloids which stimulate the
central nervous system.
 Consumption of alcoholic beverages specially wine is recommended for its
heart healthy image due to the presence of flavonoids.
 Fermented dairy beverages are consumed because of the
beneficial microflora present in them which assist in restoration and
improvement of gastro-intestinal health.