2. SUBMITED TO:-
Dr. T. S. BISHT
SUBMITED BY :-
MANISH NARWAL
4TH SEMESTER
B.Sc. HORTICULTURE
TOPIC :-
BEVERAGES IN
PLANTATION
CROPS
3. WHAT IS BEVERAGES?
A drink is a form of liquid which has been prepared for
human consumption.
A drink or beverage is a liquid intended for human
consumption. In addition to their basic function of
satisfying thirst, drinks play important roles in human
culture.
Common types of drinks include plain drinking water,
milk, juice, smoothies and soft drinks.
Traditionally warm beverages include coffee, tea, and hot
chocolate.
4. Health Importance of Beverages
Beverages help in regulating the temperature of body through
the process of sweating.
Helps in removing the toxic substances produced in body as a
result of metabolisms such as urea, uric acid, ammonia etc.
through kidney.
Beverages help in maintaining the water content in body and
prevent dehydration.
Beverages specially the fruit based ones are source of
micronutrients (vitamins and minerals) and anti-oxidants
(carotenoids, flavonoids).
Consumption of alcoholic beverages specially wine is
recommended for its heart healthy image due to the presence of
flavonoids.
Certain beverages like tea and coffee contain alkaloids which
stimulate the central nervous system.
5. CLASSIFICATION OF BEVERAGES
Beverages may be classified on various ways. The classification
criteria may depends on various factors as mentioned below:
1) Natural and Synthetic (Ingredients used in
manufacture)
2) Carbonated and Non-carbonated (Degree of
mechanical carbonation)
3) Alcoholic and Non-alcoholic (presence or absence
of alcohol)
4) Hot and Cold (Temperature of serving)
5) Stimulating and Non-stimulating (Based on
physiological effect)
6. COCONUT
Coconut milk
Coconut milk is an opaque, milky-white liquid extracted
from the grated pulp of mature coconuts.
Coconut milk is a traditional food ingredient used in Southeast
Asia, Oceania, South Asia, and East Africa.
Coconut milk can also be used to produce milk substitutes
(differentiated as "coconut milk beverages").
7. Cendol
A green jelly drink in iced coconut milk and palm sugar.
Cendol is typically served with ice, and this may have
developed when ice became readily available.
The jelly-like pulp from the inside of the coconut is often
added to coconut water to make a tropical drink.
Nata De cocoa
A product from coconut water developed from National Institute of Science
and Technology, Phillippines.
8. It is a delicious food article of Phillippines and
introduced into local market or Kerala i.e.,
“Coconut salad” with better consumer acceptibilty.
It is prepared from coconut water by mixing sugar,
acitic acid and a culture liquor.
Nata de cocoa is a product of coconut – after
hardening and making block like.
9. Toddy
Sugar containing juice, called toddy is collected on tapping un opened spadix i.e., before
the flowers fully develop (Sap of the coconut palm).
Sweet toddy is the unfermented fresh juice
obtained by tapping.
Toddy on fermentation becomes
an alcoholic drink.
10. OIL PALM
PALM WINE
Palm wine, known by several local names, is an
alcoholic beverage created from the sap of various
species of palm tree such as the palmyra, date
palms, and coconut palms.
11. PALMYRA PALM
PALMYRA TODDY
• Palmyra Toddy is obtained by tapping the tip of the inflorescence of palmyra palm
tree and collecting the dripping juice in hanging earthen pots by the tappers.
• The toddy ferments naturally within a few hours after sunrise. It is locally popular as
a beverage called Tadi.
• It is distilled to produce alcoholic liquor called palm wine, arrack, or arak. Rubbing
the inside of the toddy-collecting receptacle with lime paste prevents fermentation
and this sap is called sweet toddy, which yields jaggery, molasses, palm
candy, and vinegar.
12. Palmyra Arrack
Arrack is manufactured from toddy by pot still distillation and
patent still distillation. The approximate recovery of potable
alcohol from toddy is 10%.
Toddy Palm Wine
Toddy wine is an alcoholic beverage which is white in colour and
sweet in taste with a strong smell but mild taste. The tapped sap
of the palm inflorescence undergoes natural fermentation due to
yeast which is present in the sap naturally.
13. Fermentation starts soon after the sap is
collected and within two hours it becomes
reasonably high in alcohol. The alcohol
content is less than 4 percent and it has a
very short shelf life of 24 hours.
14. Cacao
Cacao Drink
A cacao drink is made with raw cacao powder.
This is chocolate in its purest form!
Cacao powder is mixed with water or milk, and
sweetened with sugar or honey.
This chocolate beverage is served hot or cold,
depending on your personal preference.
15. Cashew Nut
Cashew MilK
Cashew milk is full of
redeeming nutrients, like
magnesium, phosphorus,
iron, potassium and zinc. The
fat in cashews is mostly
unsaturated and they are a
good source of protein
16. Cashew wine(FENI)
Feni is alcoholic beverage locally prepared
from cashew apples whose strength is 45%
above, exclusively in Goa.
In the traditional method of making cashew
feni, only tree ripened cashew apples that
have fallen are picked and taken for the
crush. The cashew apples are de-seeded and
then dropped into the stomping area.
17. Coffee
Coffee is a beverage prepared from roasted coffee beans. Darkly colored, bitter, and
slightly acidic, coffee has a stimulating effect on humans, primarily due to its caffeine
content. It has the highest sales in the world market for hot drinks.
The seeds of the Coffee plant's fruits are separated
to produce unroasted green coffee beans. The
beans are roasted and then ground into fine
particles that are typically steeped in hot water
before being filtered out, producing a cup of
coffee. It is usually served hot, although chilled or
iced coffee is common.
18. Types of Coffee Drinks
Black coffee
Cappuccino
Americano
Mocha
Irish coffee
Iced coffee
Cold coffee
Mazagram etc.
19. Tea
Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh
leaves of Camellia sinensis, an evergreen shrub native to East Asia which probably
originated in the borderlands of southwestern China and northern Myanmar.
Tea is the most popular beverage in the world
after water. It’s a simple preparation of pouring
hot water over cured leaves of the Camellia
sinensis plant. The first recording of tea
described it as a medicinal beverage in China
in the 3rd century AD.
20. Types of Tea
Made by soaking dried leaves in water, tea is one of the most
ancient beverages on the planet. Derived from the Camellia sinensis
plant species, there are many varieties of tea that range from pure
black tea to herbal blends.
21. 1. Green Tea
Green tea is the most popular tea globally. It’s
unoxidized and has less caffeine than black
tea. Camellia sinensis leaves are picked, dried,
and heat-treated to prevent oxidation. In
China, people often pan-fire leaves, which
creates a duller green color. In Japan, people
will typically steam them and achieve brighter
green shade. Due to its composition, green tea
has a multitude of health benefits for fighting
viruses and preventing future health issues.
Popular Varieties of Green Tea:
Matcha, Sencha, Gunpowder
Green tea, Dragonwell (Longjing)
green tea
22. 2. Chai Tea
Originating in India, chai tea is brewed with
Camellia sinensis assamica leaves. Though it’s
technically a black tea, chai tea has a specific flavor
profile and preparation process that differentiates
it. It’s typically brewed with warm milk, sugar, and
aromatic spices like ginger and cinnamon. Like
many black teas, it contains caffeine.
Popular Varieties of Chai Tea:
Masala chai, Adrak (ginger)
chai, Elaichi (cardamom) chai,
Tulsi chai
23. 3. Oolong Tea
Oolong, or Wulong, tea is semi-oxidized and
picked later in the season than green tea.
The leaves come from the Camellia sinensis
plant and are bruised by being tossed or
shaken in baskets, which changes the
oxidation process. They're heat-treated to
stop oxidation, which can vary based on
region and create different flavors. While
oolong tea has less caffeine than black tea, it
has more caffeine than green tea.
Popular Varieties of White Tea: Ti Kuan
Yin (Iron Goddess of Mercy), Dan Cong
(Phoenix Tea)
24. 4. Matcha Tea
Matcha tea is brewed from ground-up green
tea leaves, forming a powdery substance.
Then, the powder is whisked with hot water
to make the tea. Due to the high chlorophyll
content of the powder, matcha tea contains
a lot of nutrients and health benefits,
including helping prevent heart disease. Due
to how matcha is made, it contains more
caffeine than regular green tea.
Popular Varieties of Matcha Tea: Ceremonial
matcha, Culinary matcha
25. 5. Black Tea
Black tea, or red tea in China, is one of the most
popular tea flavors and is fully oxidized. The leaves
of the Camellia sinensis plant are withered, rolled,
oxidized, and dried or fired to produce a strong, full-
bodied flavor. Assam, Darjeeling, Nilgiri, and Sri
Lanka are a few well-known black tea-producing
regions, and the flavor will vary based on the region
and type of black tea. It has the most caffeine of all
the different tea types.
Popular Varieties of Black Tea:
Assam tea, Darjeeling tea, Earl Grey
tea, English Breakfast tea
26. 6. White Tea
Made from the leaves of the Camellia sinensis
plant in only the Fujian province, white tea
varieties are the least processed of all teas. The
leaves are simply left to wither and dry on their
own, which gives them a very delicate,
naturally sweet, and well-rounded flavor. It also
has very little caffeine.
Popular Varieties of White Tea:
Silver Needle (Baihao Yinzhen),
White Peony (Bai Mudan)
27. 7.Herbal Tea
Unlike other varieties, herbal tea doesn't
come from tea leaves. It's made from dried
herbs, fruits, and flowers, which creates a
wide range of delicate flavors. These tea types
are caffeine free, making them ideal for
customers with dietary restrictions. Common
ingredients for herbal infusions include
chamomile, ginger, lemongrass, peppermint,
rosehips, hibiscus, and dried fruits.
Popular Varieties of Herbal Tea: Hibiscus,
Chamomile, Peppermint, Yerba Mate
28. 8. Yellow Tea
Known for its rarity, yellow tea is found
primarily in China and only three types are
available on the market. Camellia sinensis
leaves are harvested and dried in direct
sunlight, then wrapped in wet paper for three
days to allow for mild oxidation of the leaves.
This process provides the distinct golden color
and mellow taste of the tea. It also has a
similar caffeine content as green tea.
29. REFERENCE:-
Kumar, N.J.B. M., Khaddar, M. A., Ranga, S. P. and Irrulappan, I. 1997.
Introduction to Spices, Plantation Crops and Aromatic Plants. Oxford & IBH, New
Delhi.
Nair, 1979. Cashew. CPCRI, Kerala.% Ranganadhan, V. 1979.
Hand Book of Tea Cultivation. UPASI Tea Research Station,Cinchona
Thampan, P.K. 1981. Hand Book of Coconut Palm. Oxford IBH, New Delhi.
Thompson, P.K. 1980. Coconut. Oxford & IBH Publishing Co. Ltd., New Delhi.
