10 Most Promising Food & Beverage Companies in 2021

AUGUST 2021

And Health

Color Aroma

And Taste Of The Grapefruit

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Taste Nutrition

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Most Promising Food & Beverages

Companies In - 2021

Systematic Review

A Sweet Taste

Inside the

culinary brains of

Curryosity Bridging the gap between

authencity and modernity

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From the

EDITOR B

usinesses have gained utmost importance in contemporary society, particularly after the resolution of COVID lockdown. In that context, micro- and medium-sized enterprises are gaining strong foothold. I am grateful to have a team of dedicated professionals who discover and review such enterprises, to let our readers know the journey of inception and functioning of a business. Having said that, I would like to emphasize on the urgency of bringing such relevant literature into contemporary writings as it will only nurture ideas that have potential to become magnanimous.

The Indian gourmet food sector is worth US$ 1.3 billion and expanding at a 20% CAGR. By 2020, the organic food industry in India is anticipated to triple. In India, the online meal ordering

industry is still in its infancy, but it is growing rapidly.

The feedback that I receive from all the readers is my driving force and source of strength. At Swiftnlift, we strive hard to showcase some of the greatest talents in the business world. I’m very glad to present this magazine to all the readers.

Swiftnlift Business Magazine is not just a printed magazine but a source of constant inspiration. Everything we do derives from its long-standing character, approach and quality - while we continue to produce the print publication with as much dedication as ever.

The cover story has features Nitienaa Rao Mathew of ‘Curryosity’. They began with the goal of being the

finest in the business, offering highquality cuisine at a reasonable price, and so on, as do many other kitchens and restaurants. Their philosophy has always been to use food to appeal to all five senses: appearance, texture, aroma, and taste. However, as their Pre-Launch Planning progressed, they recognised that a kitchen is more than just the above-mentioned goals. As a result, they agreed to these unusual goals.

Some print pieces have complementary components such as additional coverage, advertisements and still photography. There are regular columns by the editors with reflective articles to provide a window onto businesses and leadership.

- Nilesh Sabe Nilesh Sabe Chief Editor

10 Curryosity COVER STORY

C O N T E N T S ARTICLES

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Health Benefits of Tea

Indian Varieties of Rice

Milk Production in India: Spotlight

PROFILES 16

Vizista Associates

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Chaika

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Bueno Coffee Lounge

SPRUCEUP

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Nature Pure

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Mother Dairy

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ChickenBazar

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Tearaja

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Mirai Corporation

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Most Promising Food & Beverages

Companies In - 2021

Curryosity

Curryosity these unconventional Objectives.

Knowing your Target Market: One of our strong belief is to have our service revolve around understanding our target market, by profiling the targeted demographics, creating a nutritional meal plan which suits their palette and creating an experiential setup for our concepts that enhances the entire food experience.

Outstanding Patron Experience: In our business, we are just not serving food but we are selling an experience. Each of our Service Staff is trained on multiple elements; the most important is for our customer to feel valued.

“The future belongs to those who Would you tell us about believe in the beauty of their dreams.” CURRYOSITY (Vision and and in sharing happiness with others you decode your dream which in turn Mission)? many other Kitchens/ becomes the joy for others, this is Like Restaurants, we started with the what today’s interview about... objective of being the best in the industry, serving Quality food, “Pull up a chair. Take a taste. Come Pocket friendly, etc. etc. Our belief join us. Life is so endlessly delicious” has always been to capture all 5 with Curryosity so here is the glimpse senses with food – Appearance, interview within our serving window Texture, Aroma and Taste. But over with three amazingly personalities - course of time for our Pre-Launch Ms Nitienaa Rao Mathew, Mr. Pradeep Planning, we realized that there is Hulyalkar and Mr. Abhilash Mathew, more to a Kitchen than the aboveCo-Founders of CURRYOSITY. given objectives. And so we accepted

Offer Authentic Diverse Menu: We have mastered the art of catering to varied taste buds. Our menu caters to recipes of all kinds be it Local, Adventurous, Inspired or Fusion.

Learning from others mistakes, we placed expert chefs for different cuisines which gave us an edge in this ever-evolving industry.

Create a Brand: For us, branding is all about selling the “How” of our restaurant rather than the “what”.

The key was to identify what makes our place unique and worthy and how to sustain and keep building on it. Customers own brand perception and in order to create that perception we worked on each Touch point, Customer Use, and Experience, Functionality, Reputation and Referrals.

How do you stay on top

of changes in the process, changes in thought of industries that you are going to look at more now?

Learning, Unlearning and ReLearning - It’s an organizationwide strategy that requires the support and engagement of every employee and must be modelled by us Founders. The threat of substitute product is high if it offers a value proposition. Customer wants and healthier options are affecting the trends of our food industry. This is because customer centricity is not synonymous with customer service.

It’s not just customer-facing roles that need to become customercentric; it is every single person in all departments.

We collaborated with Emmerge (Soft Skill Training Academy) for all our Life Skill training, with a bimonthly set model in place. Every month we have Visiting Senior Chefs, auditing the working dynamics of our Kitchen.

On-Field Training is given directly by the Founders themselves for 2 months with each new corporate account, by interacting with each customer through billing, service, and support staff.

Also our alliance with Renowned Sports Nutritionist Silky Mahajan has helped our Team understand the importance of Nutrition to derive a balanced meal with healthy foods. We are focusing on fresh food ingredients with lower sugar and sodium and adding a healthier option to our menu.

Our strategy moving forward is to focus on Innovation, consistency in quality and taste, offering customized menu, extensive feedback system, regular follow up, minimum tap processing, energy conservation, waste management, and sustainable packaging.

What inspires you to come up with CURRYOSITY to provide kitchen partners to many corporate?

cuisines, defining Food Consistency, Customer Satisfaction and Kitchen Hygiene. Curryosity was born and registered in Sep’19. Curryosity came into existence with a single mindset Exhausted and bored of eating the of defining the word “Innovation” in same meal and struggling to get the its true sense. right set of food combination for We launched our Corporate Catering a to gettogether on 31st Dec 2018, in November with 2 clients and three foodies thought of a wicked added2 more in December, Catering plan to experiment with food and over 1,000 meals a day. We ventured prepare fusion dishes themselves for into snacks, a House party of 28 odd members small bite pop-ups under Pit Stop by including 9 kids. The dishes turned Curryosity from November. out to be a huge success, which made us think of venturing into this field professionally (something 2 of them List down the measures had earlier tried and failed). Jan’19 taken by you to ensure we got together a plan of panning all micro-markets of Bangalore consumer/customers’ safety and understanding customer in the COVID times. expectations. Just having a great Curryosity is diligently working restaurant and serving great food towards complying with the safety at competitive prices was not good & health standards/guidelines enough. issued by the government of India Customers are conscious and wanted more, so you need to meet and exceed their expectations, even before they can voice it. It took us 8 months, over 900 field hours, numerous tastings, over 400 R&D Dishes with 6 Teams, panning across

amidst COVID-19. All employees of Curryosity have shown/show no symptoms of COVID-19, and have been in house isolation for more than 90 days.

Some of the practices we follow: 1. MANDATORY TEMPERATURE CHECKS Temperatures checks of entire staff on a daily basis. Anyone with a temperature above 99.1 degrees is sent home and return only postrecovery.

2. PERSONAL SANITIZATION EVERY 2 HOURS All personnel inside the kitchen premises (excluding chefs) sanitize their hands every 2 hours. Chefs are advised to wash their hands frequently and thoroughly with soap 3. COMPLETE SANITIZATION EVERY 4 HOURS A complete and thorough scrubdown of chairs, tables, doorknobs, countertops and sinks is being done in the kitchen every 4 hours. Thus ensuring the cleanliness of any possible touch point.

4. USE OF MASKS & GLOVES All personnel involved in food

preparation are provided with 3 plies face masks and disposable gloves when handling raw and cooked food.

5. STAFF SAFETY

How do you stay ahead of the competition and attract new customers?

This is a primary index we don’t work A clean bill of health (i.e. anyone on. Instead of being ahead of the with any illness, or who is not feeling competition, we have always focused well, will be sent home or to a doctor on outdoing ourselves and being immediately) and returns only post different from our Competition. the quarantine period gets over.

F&B PARTNERS AND NOT 6. HANDWASH STATIONS FOOD VENDOR: Multiple handwash stations, with Once we get onboarded, for evsanitizers have been provided for safe ery corporate we design a food hand hygiene. calendar, with thematic and concept-driven F&B event every 7. SAFE PACKAGING quarter. Curryosity Ideates, Conceptualizes and Implements a All food packed is done via single theme for each event. Our events contact(loading personnel), ensuring have been a success with all corpersonal hygiene every 2 hours. porates. They instilled faith in 8. SITE SANITIZATIONS us by giving us an opportunity to conceptualize and serve for All serving counters are sanitized 2000 pax event with an amazing before and after use by our team, upbeat menu and combating the ensuring personal hygiene in every challenge of serving hot food in service block. an SEZ environment where flamWhat are your views on mable cooking was prohibited.

The event got us huge applause. today’s industry scenario?

DIFFERENTIAL MENU CYCLE: We follow a 21-day differential menu cycle. A team of 4 sit on planning this 3-week menu along with renowned Sports Nutritionist Silky Mahajan.

Apart from just looking at the bottom line, each meal needs to be Macronutrient Balanced. The more we add vibrant colored fruits and vegetables, the more antioxidants and micronutrients a customer gets in the meal.

CONSISTENCY: Working on the Perceived The value of a dish is an incorrect evaluation process. All Ingredients to a dish are specifically hand-selected by our Head Chefs to date. We use the finest ingredients and never compromise on the final output. Achieving the 1st customer is difficult, but it’s even more difficult to retain the existing customer with a repeat order. A sustenance plan can only be laid out if your dish actually fulfils all buying criteria’s of a customer from price, taste, quality.

ALLIANCE WITH LIONS CLUB AIKYA: Not something which adds to our profit center, but yes does a lot to our emotional quotient. Curryosity though still in its nascent stage, has always felt the need of giving back to society. Each time we serve food for Hunger Reliefs, our Chefs and other

kitchen staff get engaged as well. This is the culture designed at Curryosity, something we are very proud of.

ALLIANCE

WITH

EMMERGE:

Our Alliance with Emmerge (Soft Skill Training Academy) makes our service team match steps with the best 5-star service in India.

Be it Communication, Etiquettes, Soft Skill Training or Personality Development. Our team gets an instant connection with the audience.

How will you define a successful business?

The process of Judging a company by its balance sheet/turnover is a dated metrics. It’s how one wants to define “A successful business”. During our planning phase, we adopted a triple the bottom-line approach of 3P’s – People, Purpose & Profit, For us a successful business is not only about turnover and valuation, it’s a brand that balances these 3P’s, and thereby brings about a change.

How does CURRYOSITY work on making the industry better?

been very loosely used at every level; therefore as a unit, we will strive towards being authentic, creative and sensitive to palates. In Pursuit of Perfection, we understood that it isn’t about getting more done; it’s about what is done. The best dishes are not made with machines but with happy hands. Curryosity is planning to open up another sub-brand/ Kitchen which will cater on break shifts, running completely on women power. If in the coming years we can replace each machinery with 5 sets of hands, we have contributed towards employment than mere raising the bar.

Where do you see yourselves in the next three years?

Next 3 years – Next 5 years – Next 10 years, we see ourselves doing the same – living our dream venture and creating culinary memories for our customers/guests. Sqft/brick and Mortar gets added, outlets will increase, equipments will be procured, Employee strength will increase, but we continue to remember the true essence of why Curryosity was formed – to celebrate flavors.

Working against the Industry norms of adding Tech and Automation to our repertoire, Curryosity believes in adding more hearts and hands to the unit. The term Perfection has Year of Founding: 2019 Funding Information: Bootstrapped Founding Members: Nitienaa Rao Mathew, Pradeep Hulyalkar, Abhilash Mathew Office Locations: Bangalore Company Strength: 20+ Website: www.explorecurryosity.com

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CHAIKA Would you tell us about CHAIKA (Vision and Mission)?

Chaika is an instant tea premix company that makes masala chai in less than 10 seconds. It is like the Tang for Masala Chai where all one has to do is empty the contents of a sachet into a mug, add hot water, stir and it’s ready! We have now diversified our product line with a range of instant iced teas which dissolve directly in cold water and are in the process of launching a range of tea-time snacks.

We are a D2C brand retailing through our website www.chaika.in and through other e-commerce channels - Amazon, Big Basket, Flipkart, LBB, etc. We are also retailing through modern trade stores such as Foodhall and select premium general trade grocery stores. Our brand has expanded globally and we are

exporting to Singapore (www.chaika.sg) and UAE. We are incubated by IIM Bangalore’s NSRCEL and are an all-woman partnership, MSME, Startup India Registered entity. Our vision is to become a household FMCG brand with global recognition.

How do you stay on top of changes in the process, changes in thought of industries that you are going to look at more now?

Being from families that have been into tea, we are always in tune with developments in the industry. Our network of tea tasters and experts has helped us build a product with high-quality ingredients and premium taste. We constantly stay in touch with our customers and value their feedback immensely. This enabled us to launch our flavor profile – Bombay Cutting, Dhaba, Kolkata Kadak, Platform Chai, etc keeping the regional preferences in mind.

As we look at the tea industry we believe that instant tea is the next step in the evolution of tea. Teabags made tea convenient, but the 3-1 sachet is the next

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move. Moreover, we see a huge potential for other special place in our hearts. Be it the steaming Dhaba pantry gourmet foods and are soon expanding our Chai during a family road trip, or the citrus lemon tea product range. on a railway platform, or the perfect balance of sugar and spice, the cutting chai on the streets of Bombay.

With our flavors, we will transport you to your What inspires you to come up with hometown, transport you to your roots, transport you to that moment of nostalgia of your childhood.

CHAIKA? The idea for chaika started when we were working in Therefore our flavors are named, Bombay Cutting, Singapore. We craved masala chai but didn’t know how Dhaba chai, firangi chai, Kolkata Karak (after the share to make it. Even when we tried, we failed! Moreover, market chai of my hometown Calcutta) platform chai, the process took 15-20 minutes - we just didn’t have and diet chai. the time in the morning! This thought made us leave our finance jobs to take the entrepreneurship route.

Devanshi and Aradhita are part of families that have been in the tea business for over 70 years and we have both worked there to get a first-hand experience of the industry. Aradhita is also a certified Tea Taster.

We have tested the product out with over 10,000 customers, over 25 corporate offices, and got accepted by clubs such as The Royal Calcutta Golf Club and hotels such as Hyatt Regency Kolkata. Another USP of the product is the taste, it tastes like your Ghar ki chai and does not have the powdery mouthfeel of a premix.

We realized other professionals, students, travelers, and corporate office staff must be facing the same issue. We also realized that people were switching over, from masala chai, the beverage they grew up with, to green tea or coffee, merely for the sake of convenience!

This is what made us want to launch masala teas into a more convenient format!

As we are expanding our product range, we won’t keep the same ethos in mind and try and promote the “Indian-ness’ of our products in a cool and convenient manner

Why choose CHAIKA?

What are your views on today’s industry scenario? What is your strategy to reach new industries and new customers?

Our target market for Chaika would-be professionals, Our USP is that we cater to the regional preferences travelers, corporates, students, and homemakers who of masala chai in India. Tea is a sentiment. Tea has a want chai on the go. Our past traction has shown that AUGUST 2021

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we can target both men and women, between the ages of 18-60. In terms of geographical location, our target would be Tier 1 and Tier 2 cities in India as well as countries with a predominant NRI population.

As we increase our product portfolio into tea time snacks with a healthy twist, we believe that we would increase brand awareness with a wider product range and expand our target market size.

Explain the CHAIKA – Founder/ CEO’s journey to date, and how CHAIKA tackled any initial struggles?

Aradhita Agarwal is a graduate of Economics from the National University of Singapore (NUS). Upon graduation, she worked as an Interest Rate Swaps trader with BNP Paribas in Singapore and then moved back to work with her family business that is in the field of tea: Ellenbarrie and Karala Valley Tea Estates. She is also an experienced tea taster. In her free time, she enjoys running, reading, and trying out different cuisines.

Devanshi Chitlangia has a dual major in Economics and Finance from Singapore Management University. She also studied entrepreneurship at Babson College, the USA for a semester. Post her graduation, she worked as a portfolio analyst with Cambridge Associates in Singapore and soon left the same to work for her family tea estates- Panbari and Hoograjuli Tea. In her free time, she enjoys food, fitness, and traveling.

When Covid-19 hit us, it was initially very hard as a bulk of our sales were from wedding planners, travelers, hotels, and clubs. Being a startup it was difficult to sustain our fixed expenses while in lockdown. We held on, we pivoted, we started marketing ourselves as the perfect covid solution, and got 22

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the essential service tag. We started selling bulk packs of 100 sachets and 1kg packs for vending machines to corporations.

We realized that offices were short-staffed and would no longer be comfortable with calling the Dhaba wala to give tea to their employees. We even sold a lot to households.

This enabled Chaika even as a start-up to not bleed money during the lockdown mon.

What will you suggest to our readers to achieve success in their desired field?

Work Work and Hard Work! We strongly believe that hard work is the mantra to success and have juggled roles from sitting for days at the FSSAI office to calling online customers to manage social media. We push ourselves to constantly connect with people and learn!

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Year of Founding: 2019

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Funding Information:

Bootstrapped by Founders

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Founding Members:

Devanshi Kanoi Chitlangia

& Aradhita Agarwal Kedia

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Office Locations: Kolkata

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Company Strength: 4

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Website: www.chaika.in

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SPRUCEUP Reshma Vasrani Founder

Y

What inspires you to come up with SPRUCE UP?

our health is what you make of it. Everything Making people adopt a healthier lifestyle. you do and think either adds to the vitality, energy and spirit you possess or takes away Why chooseSPRUCEUP? from it. And here we are with extra creamy personality Our brand Richezza will be a taste, quality and branding Reshma, Jaya who is the founder of SPRUCE UP outlier. Though several companies have added flavours to their peanut butter, nobody has come close to Would you tell us about SPRUCEUP providing a smooth and plain taste when it comes to natural, unsweetened. RichezzaPeanut butter will be (Vision and Mission)?

To make people adopt a healthier lifestyle by providing smooth and plain in taste. natural healthy products which are easily accessible, affordable and could it be easily incorporated into your What are your views on today’s industry daily schedule. scenario? What is your strategy to reach

How does your product making people’s daily diet better?

new industries and new customers?

Health Industry is growing, as awareness for health is growing. People prefer healthier foods compared to Our Product Peanut butter helps in reducing appetite, unhealthier ones. Pandemic especially has accelerated boosting energy levels, reducing the risk of heart this trend, as it has made us realize how important it is disease, reducing the risk of colon cancer, preventing to follow a healthier lifestyle and keep ourselves fit. cognitive decline, may help reduce allergy.Helps prevent We are planning to launch new products, through which gallstone, helps maintain skin health, help maintain we will be targeting two customer segments mainly. fluid balance, helps manage blood sugar levels and help First Fitness Segment and second FMCG segment. manage diabetes.

We are in the process to run advertisement campaigns to create our brand awareness using social media 24

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channels and eCommerce platforms.

Explain the SPRUCEUP– Founder/ CEO’s journey to date, and how SPRUCEUP tackled any initial struggles?

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Year of Founding: 2021 Funding Information: NA Founding Members: Reshma, Jaya Office Locations: Pimpri Pune - 17 Company Strength: 2-10 employees Website: richezza.in

We as founders did face quite a few hurdles right from doing product research to finding the right manufacturer for our product that will give us the best quality. We got in touch with quite a few fitness trainers and food manufactures, understood the landscape and the customer segments associated with our product and through research and sampling we took the right decisions of which manufacturer and which product to launch.

What will you suggest to our readers to achieve success in their desired field?

Do your homework well.

Research about your customers, products and the market you are entering before launching any new product.

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Health Benefits of Tea

2008). Epigallocatechin gallate (EGCG), one of the tea polyphenols, has been revealed to be responsible for much of green tea’s health-promoting properties (Khan et al. 2006). Because of the increased level of EGCG in GT, it has been proven to be superior to black tea (BT) in terms of health benefits, while the role of thearubigins and theaflavins in BT has not been thoroughly examined. In vitro and animal studies show that polyphenols produced from tea have bioactivity to delay the emergence of disease risk factors (Cabrera, Artacho, and Giménez 2006; Wolfram 2007; Yang et al.

The high content of bioactive compounds like 2007; Yang et al. 2009; Yang, Lambert, and Sang 2009; polyphenols may be linked to the health advantages Yang, Lambert, and Sang 2009). attributed to tea intake. Polyphenols have been shown to have antioxidant, antiviral, and anti-inflammatory Chemical components of tea & their health properties, as well as the ability to influence detoxification enzymes, increase immunological function, and reduce benefits platelet aggregation (Lampe 2003; Frankel and Finley Tea contains the following phytoconstituents: Due to its pleasant taste and supposed health benefits, tea is one of the most popular beverages. Tea drinking has been linked to health advantages since its inception, but scientific research on the beverage and its constituents has only been underway for around 30 years. Tea use, particularly green tea (GT), has been linked to a lower prevalence of chronic diseases in which oxidative stress has been implicated, such as cancer (Chung et al. 2003; Butt and Sultan 2009) and cardiovascular disease (Butt and Sultan 2009). (CVDs; Stangl et al. 2007; Babu and Liu 2008).

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1. Tannins/Catechins

light.

Catechins are a type of polyphenol that is the predominant astringency component in green tea and have been referred to as tannins for a long time. Catechin was first isolated from the Indian plant extract catechu (from the plant acacia catechu, a Fabaceae species in the acacia genus), from whence it gets its name. Dr. Michiyo Tsujimura of RIKEN (The Institute of Physical and Chemical Research) in Japan was the first to isolate tea catechin in 1929. Catechins are found in tea leaves in four different forms:

Tea Catechins help decrease blood cholesterol and body fat. They have proven anti-cancer and anti-oxidant properties along with an anti-hyperglycemic effect.

Tea catechins prevent tooth decay and have an antiinfluenza effect.

■ Epicatechin ■ Epigallocatechin ■ Epicatechin gallate ■ Epigallocatechin gallate Some catechins change form throughout the production process for tea beverages due to heat processing. This change of form is mentioned as follows: ■ Epicatechin gets converted to Catechin ■ Epigallocatechin gets converted to Gallocatechin ■ Epicatechin gallate gets converted to Catechin gallate ■ Epigallocatechin gallate Gallocatechin gallate

gets

converted

to

Catechins are particularly prone to oxidation. Most catechins in green tea stay unoxidized because the process of creating crude tea entails preventing the action of oxidizing enzymes. The action of oxidizing enzymes produces oxidized polymers in oolong and black teas (complex catechins, such as theaflavins and thearubigins). In contrast to catechins, which are colorless in water, these oxidized catechins turn orange or red. The unique reddish color of oolong and black teas is due to this.

2. Theanine (Amino Acid) Tea is distinguished by its full-bodied, rich flavor (Umami), and sweetness. At the same time, it provides a calming effect. Theanine, a type of amino acid, is mostly responsible for these features.

Tea contains amino acids, which give it a full-bodied flavor and sweetness. More than 60% of these amino acids are theanine, a tea-specific amino acid. The structure of theanine is similar to that of glutamine, but it has a refined, rich flavor and sweetness. Other amino acids found in tea leaves include glutamine, asparagine, arginine, and serine, in addition to theanine.

Theanine is found in the tea plant (Camellia sinensis), as well as other camellia and sasanqua, but not in any other plants. Ichibancha has a higher theanine content than Nibancha, and even within Ichibancha, younger shoots have a higher theanine content. The amount of theanine in mature leaves decreases substantially. The production of catechins from amino acids is repressed when tea is cultivated utilizing cover culture (shaded from sunlight), as is the case with Gyokuro, resulting in a high theanine content in the tea leaves. Shincha and Gyokuro, on the other hand, have a rich, full-bodied flavor (Umami), whilst Bancha has a much lighter flavor.

Caffeine’s stimulating impact is reduced by theanine. A potentially powerful stimulant impact is instead turned into a modest effect thanks to its characteristics. This might be considered one of tea’s best natural qualities.

Young shoots (first or second leaf) have a higher catechin concentration than mature leaves (third or fourth leaf). The production of catechins is reduced in teas produced with cover culture to block out most light, such as Gyokuro, giving these teas a lower-catechin concentration than Sencha (approximately 10 percent as polyphenols).

Tea bushes create theanine in their roots, which then migrate to the leaves. When theanine is exposed to light, it is broken down into ethylamino, which is then converted into catechin. Teas high in theanine and low in catechin can be made using covered culture because theanine does not break down when not exposed to AUGUST 2021

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Swamy Muddam Founder

Who they are?

Bueno is an Indian coffee brand that is the freshest, creamiest, frothiest, and most delicious. Calling oneself a coffee brand is an understatement because they cover all aspects of the industry, from operating a profitable coffee shop chain to providing excellent coffee products, delectable meals to accompany a delicious cup of coffee, and much more. They are a three-year-old company with no history behind them, and they are continually striving to deliver you the best coffee experiences possible.

They take pleasure in the fact that they do not cut corners when it comes to the quality of their products.

Their product line comprises a wide range of blends with various levels of roasting and bean selections, as well as regional and international favorites that are sought after by coffee enthusiasts. Their primary purpose is to bring a big smile to the faces of our coffee aficionados.

Their brands Bueno Beanzz Premium Bueno Beanzz is a premium coffee bean brand that will change the way people think about coffee in India.

These coffee beans are freshly roasted on companyowned coffee plantations in South India, and they are blended with beans from throughout the world to get 28

the wonderful flavor that their consumers love. They also have partner plantations that supply them with the beans they desire regularly. They are perfectionists, therefore each bean is meticulously checked before being packed. Every coffee bean has a distinct and energizing flavor, demonstrating their strict quality control. A fine coffee bean is hard to come by. They look for beans with the proper balance of flavor, aroma, and that enigmatic coffee note that only an expert’s nose can detect.

Bueno Collfee Classic Cold Coffee For those on the run, Beuno Colffee is a typical cold coffee brew. Colffee is designed for discerning people who live in a world of deadlines and deliverables daily.

It will provide a much-needed boost of energy while also adding a touch of glitz to your delightful pallet.

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Bueno Coffee Lounge

Freshest, Creamiest, Frothiest, and the Most Delicious Coffee Brand from India will satisfy your inner coffeephile. It is made with 100 percent organic milk and specifically selected arabica coffee beans.

Pre-requisites for associating with Bueno franchise

Swamy Muddam, Founder

■ Enough financial clout to sustain an operation for 8 months.

■ A great site with a 20X45 (ground floor) business front.

Under the direction of Swamy Muddam, a selfproclaimed coffee enthusiast, the company has grown ■ A great deal of zeal. into a dynamic enterprise with many subsidiaries specializing in various food and beverage categories.

He’s also a speed junkie, a world traveler, and an artistic Website: person who’s always up for a creative outlet at the drop https://www.buenocoffeelounge.com/ of a hat.

He has made significant contributions to the brand because he manages all of the company’s branding, advertising, and marketing responsibilities.

Established: 2015 Industry: Food & Beverages Ownership: Privately Owned

Why should you associate with Bueno?

Bueno is a breath of fresh air in the Indian F&B business, free of the baggage of history. This also implies that compared to other luxury coffee shop brands, the costs of starting a franchise are quite inexpensive. Bueno also offers International Standard Sales Training, Business Planning and Operations Support, Supply Chain Management/Inventory Support, Branding/ Advertising Support, and the chance to establish oneself in the Indian F&B market.

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Nature Pure Manufacturing the ''Nectar of Gods" With Quality & Purity

Pradeep Chaudhary Director

What is Nature Pure?

Nature Pure is a producer of honey. The first batch of Nature Pure Honey was produced in 2004. Their honey has gained significant acceptance with clients due to its quality and purity, which can be seen in every jar. Their goal as a firm was to immerse themselves in the burgeoning wellness industry by providing high-quality honey to clients and ensuring 100% satisfaction with their product.

It brings them great pleasure to share a happy occasion with you - the delicious aroma of success has accompanied them for six years, and they are now glad to announce that Nature Pure Honey has been rated No. 1 in a comparison study conducted by “Voice,” an independent NGO backed by the Indian government. Because of our purity and taste, they have been ranked #1 among prominent brands, making them the preferred brand for consumers.

Their Quality Control Setup They are situated in a picturesque location near Dehradun, in the Himalayan foothills. Nature Pure takes great care to 30

follow strict quality control procedures and maintain the highest levels of sanitation with their products, ensuring that each pack comes with a guarantee of quality and a seal of freshness. Assuring that each jar of Nature Pure Honey truly is the “nectar of the Gods.”

Why choose Nature Pure?

Nature Pure understands the importance of excellent health and well-being because of its unwavering commitment to excellence. Healthy eating is crucial not only for your diet but also for your overall health and well-being.

Nature Pure has evolved with the times and now offers a variety of goods that provide meaningful nourishment to its customers’ everyday diets. Their commitment to offering centuries-old traditionally Indian health foods to their clients is seen in their hard work, ethics, and honesty.

Their Systematic Honey Process Step 1: Beekeeping and Honey Production Bees are key pollinators of many plants, enhancing agricultural productivity. The beekeepers are taught all aspects of beekeeping and, if necessary, are given the requisite equipment. They are also taught the necessity of AUGUST 2021

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hygiene in terms of routine cleaning and maintenance of their equipment, as well as self-cleaning and maintenance methods. They have explained the economics of beekeeping, as well as the assurance that all of their products will be bought back. Once they are ready, they are given a migration plan that takes them to different sites depending on the season and the flora and animals. Honey is harvested using advanced scientific processes and put in clean food-grade buckets once the hives are ready for extraction.

Step 2: Transportation to the plant The beekeepers meticulously select and mark this raw honey before transporting it to their business. The honey collected from the various farms is given a unique batch number for identification once it arrives at their facilities. It is now classified, graded, and labeled according to distinct types. All types are properly stored at optimal temperatures.

Website: http://www.naturepure.in Industry: Food & Beverages Company size: 2-10 employees Type: Partnership

conventional single lot can range from 500kg to 22 tonnes.

Filtration of foreign particles and homogenization are two steps in the honey processing process. Modern processing facilities include flash heating and cooling, pasteurization, and moisture reduction (if necessary) before sending the honey to the settling tanks, where it is stored for a fixed period. Final testing by CODEX / FSSAI standards is carried out at this point.

Step 5: Packaging

It’s time to pack the honey once it’s settled. They can pack in bulk as well as retail packs. Customers can order bulk packs in 300kg drums, 25kg, 50kg, or 75kg cans or pails.

For retail packaging, an automatic filling and labeling line is used. For retail packaging, a wide range of glass and PET solutions are available. Packaging options are ranging from Step 3: Sampling for Lab Testing 20g to 1kg. There are additional options for specialized This is the most enjoyable and, at the same time, the variations in smaller quantities. most challenging inspection. It isn’t about the technical specifications of honey at this point; it’s all about the pleasant aroma and good taste of honey that should be Step 6: Dispatch characteristic of its variety. After the honey has passed the Palletization and container stuffing for export shipments organoleptic sensory evaluation, a sample is taken from are done on-site at the factory. Depending on the each bucket to create a composite sample. circumstances, truckloads or logistics couriers are used for domestic orders. Nature Pure has built contacts and gained industry knowledge over the last 15 years, allowing Step 4: Processing the company to give an unrivaled level of service to both Honey is ready to be processed at their factory once the test suppliers and customers. All dispatches are thoroughly results show that it meets all applicable quality standards. managed and tracked until the final point of delivery, The amount of the batch and the type of honey depends on whether domestic or international. the needs of each customer. Depending on the variables, a AUGUST 2021

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Shaikshafi Director

What is Chicken Bazar?

Chickenbazar is a high-end online chicken meat store where you may order chicken from your favorite certified chicken meat shops in your neighborhood. They’ve prepared their shop managers and butchers to provide you with the highest-quality chicken. They have earned their faith.

The need for Chickenbazar app Everything is now available at the press of a button, and the world runs on E-commerce. The chickenbazar app was created to make delicate and flavorful chicken more accessible, simple, and easy to purchase.

With the Chickenbazar app, you can say goodbye to the agony of chicken buying and say hello to a simple, stress-free way of browsing and purchasing your favorite chicken. From the convenience of your own home or office, try out various cuts and shop for all your chicken meat requirements. Get everything you need, when you need it, right at your home. No more caught in traffic, paying for parking, standing in lengthy lines, or 32

carrying heavy bags.

You can now choose from a large variety of high-grade chicken and have it delivered to your door from the convenience of your own home or phone screen.

Their Quality Their poultry is sourced from farms that are frequently inspected, ensuring that the flesh is of the highest quality and freshness.

Their production line includes a variety of quality controls to ensure that the products meet the highest quality standards.

Their chicken meat is dependably fresh, nutritious, delicious, and succulent.

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ChickenBazar

A Premium Quality Online Chicken Meat Store mouthwatering taste of the meaty delicacy. After the offals have been removed and the products have been sliced, they are weighed. As a result, you only pay for the meat you consume.

Their Chicken is sourced from the best farms in India.

Website: http://chickenbazar.com Year of Establishment: 2020 Industry: Food & Beverage

What’s special about their chicken?

Their chicken is different from its contemporaries in the following ways: ■ Quality Checked by Meat Experts ■ Sourced from Farms that Meet Chicken Bazar Standards ■ Artisanally butchered ■ Hygienically packed ■ Sent to customers in the highest quality antibacterial packaging ■ Halal Food

Benefits of Chicken Far Outweigh its risks Chicken is lean meat that has several health advantages.

Chicken is a nutrient-dense food that is extremely beneficial to your health. Chicken, which is high in vitamins, minerals, and protein, aids in brain development, strengthens bones, aids in weight loss, builds muscle, and contributes to a healthy heart. In most Indian households, chicken recipes are one of the most popular non-vegetarian cuisines.

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Indian Varieties of Rice Some of the well-known varieties of Rice in India can be enlisted as follows: Aizon Ambemohar Balami Basmati Bhut Muri Burma Black Chakhao Poireiton Dubraj Gandhsale Gobindobhog HMT Kolam Indrayani Jawaful 34

Medium Grain Short Grain Medium Grain Long Grain Medium Grain Medium Grain Medium Grain Medium Grain Long Grain Medium Grain Medium Grain Medium Grain Medium Grain

Assam Maharashtra Odisha Punjab, Haryana, Uttar Pradesh West Bengal Karnataka Manipur Madhya Pradesh, Chhattisgarh Karnataka West Bengal Maharashtra Maharashtra Madhya Pradesh AUGUST 2021

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Jeera Samba Jeerakasala Joha Kalabati Kalanamak Kamini Kappa Samba Katta Sambar Kullakar Kuttanad Laxmibhog Matta Miniket Mogra Molakolukulu Mysore Mallige Navara Parmal Patna Patni Ponni Pusa Pusa 1121 Basmati Rajamudi Salem Sanna Samba Samba Mahsuri

Short Grain Short Grain Short Grain Medium Grain Medium Grain Medium Grain Short Grain Medium Grain Short Grain Short Grain Medium Grain Short Grain Long Grain Long Grain Medium Grain Short Grain Medium Grain Long Grain Long Grain Short Grain Medium Grain Long Grain Long Grain Medium Grain Medium Grain Short Grain Medium Grain

Sannakki Selam Samba Sharbati Sona Masoori

Short Grain Short Grain Long Grain Medium Grain

Sugandha Surti Kolam Thavala Kannan Tulaipanji Wada Kolam

Long Grain Medium Grain Short Grain Medium Grain Medium Grain

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Andhra Pradesh Kerala Assam Odisha Uttar Pradesh West Bengal Tamil Nadu Tamil Nadu Tamil Nadu Kerala West Bengal Kerala West Bengal Punjab, Haryana Andhra Pradesh Karnataka Kerala Haryana, Punjab, Uttar Pradesh Bihar Odisha Tamil Nadu Punjab, Haryana, Uttar Pradesh Punjab, Haryana, Uttar Pradesh Karnataka Karnataka Tamil Nadu Telangana, Tamil Nadu, Maharashtra, Andhra Pradesh Kerala Tamil Nadu Punjab, Haryana Andhra Pradesh, Telangana, Karnataka Punjab, Haryana Gujarat, Tamil Nadu Kerala West Bengal Maharashtra

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Due to the limitation of space only a few popular used to make "Pej (Kanji),"'Plain Rice," and "Khichdi," among other dishes. Although this rice type is wellvarieties will be discussed here: known for its flavor, it is in danger of extinction.

Because of its low yield per acre, many local farmers Ambe Mohor have abandoned the cultivation of this rice type. Wada Ambemohar, which translates to "mango blossom" Kolam is a Maharashtra kolam from the Wada region in in Marathi, is a well-known non-basmati rice variety the Palghar district. grown exclusively in Pune's Maval region. In Mulshi taluka, which is surrounded by the Sahyadri, this variety of rice grows. According to residents, this rice has been Dubraj grown here for years and was served during Peshwa Baji Dubraj is rice with medium grain size. Madhya Pradesh Rao's legendary feasts and festivals. The soil is acidic and Chhattisgarh are the states where it is primarily (pH 5.5–6.7), iron and aluminum-rich, and either red grown. It's also a fragrant rice type, so you can cook to reddish-brown silty or black clayey. delectable rice dishes at home with it. The shape and The rice crop at Ambemohar can reach a height of 6 feet. texture of Dubraj rice do not deteriorate. As a result, it's The cultivation time is between 140 and 160 days. It is a fantastic alternative to Basmati rice. It's a typical Indian harvested by hand with simple hand equipment such as cultivar with an amylose and gelatinization temperature sickles and knives. After harvesting, the rice is stored that's in the middle. This rice paddy is longer than in an open area. Rice panicles are stored with extreme regular rice varieties such as HMT and Sarna. caution to avoid water damage to the inner grains. Rice can be threshed by hand or by machine.

Ambemohar has little spherical grains and is white.

When cooked, this short-grained rice has a distinctly sweet flavor and aroma that resembles mango blossoms.

This rice has a smooth texture, is easily digested, contains around 70% starch, and cooks in less time. Potassium and Vitamin B Complex are abundant in this fruit.

Bamboo rice

Bamboo Rice is a unique rice species found in India.

It's made from the withering Bamboo shoots, and it's significantly different from regular white and red rice.

When a Bamboo shoot concludes its life cycle, it blooms and produces a large number of rice-like seeds. Kerala's tribal inhabitants collect this rice as a primary diet. In terms of appearance, it appears to be similar to any other paddy rice type. However, after cooking, it becomes wet Basmati and loses its texture. It has a flavor that is similar to Basmati Rice is a long-grain aromatic rice that has been wheat grains. It's also sticky rice, therefore you can only grown for centuries in a specific geographical area in create plain rice with it. the Himalayan foothills of the Indian subcontinent. It is blessed with extra-long slender grains that elongate at least twice their original size when cooked, as well as a soft and fluffy texture, delicious taste, superior aroma, and distinct flavor. Basmati rice is grown in the Indian states of Jammu and Kashmir, Himachal Pradesh, Punjab, Haryana, Delhi, Uttarakhand, and western Uttar Pradesh. Basmati rice grows well in a variety of soils. Heavy neutral soils like clay loam, clay, and loamy, on the other hand, are ideal for its cultivation. These soils can retain water for prolonged periods. For optimal yield, the pH range of the soil should be 5.0 to 8.5.

Wada Kolam It's an indigenous rice variety with a flavor that's earthy.

It's also a small-grain rice variety that's commonly 36

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Our Regina Fully handmade, It is a crafter's pride and customer's delight. Find it in the wooden decor section and experience the feeling when .......

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Mother Dairy A Wholly Owned Subsidiary of National Dairy Development Board (NDDB)

Manish Bandlish Managing Director in India to have such a broad distribution network The Company is dedicated to maintaining institutional structures that empower milk producers and farmers through fair processes. To support and maintain the What is Mother Dairy? system, a significant portion of its revenue is invested The National Dairy Development Board established back into the value chain. Mother Dairy is certified to Mother Dairy in 1974 as a completely owned subsidiary ISO 9001:2008 (QMS), ISO 22000:2005 (FSMS), and (NDDB). It was part of Operation Flood, the world’s largest ISO 14001:2004 (EMS). The company places a premium dairy development program aimed at making Indian on milk quality, thus it has invested heavily in high-tech milk self-sufficient. Mother Dairy has made important automated technologies to assure high product quality, contributions to attaining this goal throughout the years reliability, and safety. through a variety of inventions and programs. Under the Mother Dairy brand, Mother Dairy manufactures, promotes, and sells milk and milk products such as Safal cultured goods, ice creams, paneer, and ghee. The Safal, Mother Dairy’s F&V division, was the first company company also has a diverse product range that includes in India to organize the fruits and vegetable sector. Today, edible oils, fruits and vegetables, frozen vegetables, pulses, Safal is the market leader in the organized fruit and and processed foods such as fruit juices and jams, among vegetable retail business in Delhi NCR, with the most other things, to suit the everyday needs of every home.

F&V stores and a substantial presence in Bangalore. In Through a solid network of the booth and retail channels, the mid-1990s, Safal was also the first brand in India to the Company has built a market leadership position in the introduce frozen vegetables. branded milk segment in Delhi & NCR over the previous Safal also has a state-of-the-art factory in Bangalore that several years. With its selling of Milk and Milk products, it manufactures and sells over 23000 MT of aseptic fruit has also expanded its reach to other regions in the North, pulp and concentrate annually, supplying notable food South, East, and West, making it one of the few enterprises processing firms such as Coca-Cola, Pepsi, Unilever, 38

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Their Vision Nestle, and others. Safal also exports Fresh Fruits & Vegetables (Grapes, Banana, Gherkin, Onion, etc.) as well as Fruit Pulp & Concentrate, Frozen Fruits & Vegetables, and other products to 40 countries including the United States, Europe, Russia, the Middle East, Asia, and Africa.

Dhara Mother Dairy also sells edible oils under the Dhara brand, which was introduced as part of the NDDB’s ‘Operation Golden Flow’ market intervention effort to address a bigger issue facing Indian farmers and consumers. Dhara cooking oil is known for its trustworthiness, purity, and flavor.

Their Values Staying in touch with Mother Dairy’s stakeholders has been a constant goal. The latest marketing campaign’s corporate tag line, ‘Happy Food Happy People’, reflects the core of what the company stands for.

They live their thought of producing happiness for their employees by creating a working reality that is meaningful and enriching for them in their endeavor to instill and generate happiness in all the lives they touch.

Their personnel practices are continually evolving as a result of ongoing feedback from employees. As a result, in a research conducted by ‘Great Place To Work Institute’ in collaboration with the Economic Times for their annual 2015 poll, Mother Dairy was named the 2nd Best in the FMCG Industry and ranked 39th among India’s Top 100 Best Companies to Work.

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Their Vision is to provide consumers with highquality food and beverages at reasonable rates while guaranteeing fair returns to producers.

Their Mission Mother Dairy’s history is inextricably related to India’s cooperative movement. They will continue to serve farmers, rural India, and their customers with determination and pride.

Their Quality Process Procurement Mother Dairy owns New Generation Co-operatives, which source fresh milk directly from state-level cooperatives (NGC). At the separate collection and chilling centers, milk supplied from individual producers is verified for all basic quality metrics that fulfill company specifications and requirements.

To retain the freshness of the milk, it is delivered to the Dairy units in insulated Milk Tankers that are kept chilled.

All incoming Milk received at Dairy plants is subjected to stringent quality inspections. These include organoleptic (taste, odor, and appearance), physicochemical (temperature, foreign matter, percent fat, percent SNF, percent acidity, percent protein, and so on), microbiological (MBRT), and the existence of any adulterations in milk (e.g. Formalin, urea, starch, sugar, Glucose, maltodextrin, nitrate, Salt, Hydrogen Per-oxide, neutralizer, ammonium compounds, and Fat adulterations).

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Hygiene & Good Manufacturing Practices For our production units, Good Manufacturing Practices (GMP) are a given; they are part of our tradition of delivering high-quality, safe products. For the manufacture and handling of safe products for our valued clients and consumers, we maintain the highest level of GMP and hygiene regulations.

suitable control measures are implemented to ensure that Quality and Food Safety criteria are satisfied.

To ensure that the appropriate product is delivered the first time, process control parameters are monitored, documented, and reviewed by the Quality Plan.

Manufacturing processes are compared to best-in-class standards to improve infrastructure and system needs over time.

Processing Our products are made in cutting-edge production facilities employing cutting-edge processes and technologies.

Before reaching the consumer, the milk received at the plant goes through a series of processing procedures.

Filtration, clarifying, pasteurization, chilling, filling, packing, and storage are all processes in the liquid milk production process. Homogenization, vacation, extreme heat treatment, evaporation, and dehydration are some of the process procedures for different dairy products. The processing equipment is cleaned and sanitized utilizing automatic Cleaning in Place (CIP) systems that follow the ‘5T’ principles of Technology, Time, Temperature, Turbulence, and Testing. Using a scientific approach, critical control points (CCP) and operational prerequisite programs (OPRP) are identified for each process, and 40

Packing Filling and packing is a very sensitive activity that requires strict access control. To avoid cross-contamination in our finished product, zoning concepts are used in these locations. Our Packing In-charges conduct and record online quality control checks (e.g. net weight, leakages, seal integrity, batch coding, packing material quality, filling temperature, and so on).

For packing activities, only QC-certified and released packaging materials are used.

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storage temperature) are monitored. and test procedure, the finished product is tested for the stated quality parameters of each product category.

Quality functions record and review test findings. Only high-quality products are released for shipping, ensuring Merchandizing Their goods are sold through a network of Milk Shops, that they reach our valued customers and consumers. retail locations, and mobile vending units that adhere to the highest hygienic standards in the industry. They make Distribution certain that items are available, that they are exhibited Its strength comes from following a methodical Process properly, and that cold chain conditions are maintained to approach across the whole distribution chain to offer preserve product quality and freshness. products that meet the highest quality requirements to their clients and consumers.

They address the following distribution needs: ■ Standard standards and norms for warehousing, handling, storage, and transportation needs are available.

■ vehicle benchmarking for infrastructure and hygiene needs ■ Infrastructure and sanitary criteria benchmarking of CFAs and Distributors ■ Milk Shop Infrastructure and Hygiene Requirements Benchmarking ■ Distribution chain quality criteria (e.g., cleanliness, AUGUST 2021

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Website: http://www.motherdairy.com Industry: Food & Beverages Company size: 1,001-5,000 employees Headquarters: Noida, Uttar Pradesh Type: Privately Held Founded: 1974 41

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Manish Jain CEO

Tearaja is a company that procures, processes, and distributes tea. They’re here to alter the 200-year-old tea business, which is still based on a sluggish supply chain.

Why choose them?

Fresh & Delicious Their teas are obtained from the finest Tea Estates within 24 - 72 hours after picking/production and go through a 5-step testing procedure before being given to their clients to ensure that you receive the highest quality teas.

Sourced from the World’s Finest Tea Gardens To get the best tea available, they work directly with tea producers across India and Nepal. They make sure that every tea they provide you is the freshest and most delicious cup of tea you’ve ever experienced.

cold-storage facility in Calcutta, which is located kilometers away from Darjeeling and Assam.

Shipping & Delivery on Short Notice Their fulfillment team guarantees that you receive your Tea as quickly as possible since they understand you and your needs. They collaborate with the best courier providers to deliver delight to your home.

Team of Experts Their team is made up of highly experienced people with decades of expertise and experience in the world of tea, so you can rest certain that when you buy from them, you are in good hands.

Completely natural ingredients

They believe in providing you with the highest quality How do they protect harvested tea? natural premium ingredients; all of their ingredients are Tea is a perishable commodity. Hence Tearaja ensures sourced from natural sources and processed naturally. protection at 4 levels: This implies they don’t use any artificial colors, flavors, Moisture: Moisture increases fungal development and or preservatives in their products. staleness in the tea. Their storage facility keeps the tea dry and so preserves its quality.

From the Garden to the Cup They obtain the tea from the gardens within hours of Light: Light has an impact on the composition of teas. production and keep it in their temperature-controlled, All of their teas are opened in low light to guarantee that 42

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Tearaja

Immunity Boosting Wellness Teas they are safe and that the flavor lasts longer.

Oxygen: Teas are developed organically, therefore they must avoid oxygen to live a long and healthy existence. All of their teas are vacuumsealed to keep them away from oxygen after being picked fresh from the gardens.

Heat: After the teas are vacuum packaged, they are maintained in cold storage, where they are kept at a constant temperature to keep them fresh.

Website: http://tearaja.in Industry: Food Production Company size: 11-50 employees Type: Privately Held Founded: 2016 Specialties: 100% Indian and Speciality Teas

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Mirai Corporation Modern Day Trading Company for Business Partners Yash Joshi General Manager

What is Mirai?

competitors.

India, the world’s largest producer of spices, has a lot to offer the rest of the globe. Mirai Corporation’s in-house brand, TruSpice, aspires to provide the authentic essence of our spices culture to every corner of the globe. Their products are handpicked by a team of professionals from different parts of India.

TruSpice has spices that will give your cuisine a delightful aroma, a unique color, and a mouthwatering flavor.

From the documentation until the distribution of the goods to their client, they offer fast and reliable service delivery. This is accomplished through a well-trained and devoted workforce capable of handling a wide range of business functions, including documentation, logistics, quality assurance, finance, import, and export. They also assist with the OEM of products made in GMP or ISO-certified facilities under your brand.

Their motto is “Quality First,” and they adhere to strict food manufacturing and handling safety The Need for Mirai regulations. GMP-certified stateSpices have always held a particular of-the-art facilities are used to manufacture, process, and package They are wholesalers and retailers position in our cultures around the their products. of high-quality, hand-picked spices world. Spices have always played a from throughout India. They role in defining one of culture’s most have a large network of business fundamental elements: food. Spices stakeholders that they have built have been utilized as medicine since Their range of spices over time based on trust, providing ancient times, in addition to being They offer a range of spices which includes: them an advantage over their used in food.

Mirai Corporation is a modernday trade firm that strives to give the highest level of service and quality products to our clients.

Their company’s main business concept of delivering futuristic products and services to the globe is aligned with the Japanese word “Mirai,” which means “future.” With the in-house brand “TruSpice,” Mirai Corporation was founded by a group of young and creative entrepreneurs who wanted to bring the authentic flavor of Indian spices to the globe. TruSpice is inspired by Indian culture’s actual quality and virtues of spices.

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■ Chat Masala ■ Chicken Masala ■ Garam Masala ■ Kashmiri Chilly Powder ■ Mutton Masala ■ Pav Bhaji Masala ■ Sambhar Masala ■ Turmeric Powder

Website: https://miraicorporation.co

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Milk Production in India: Spotlight With nearly 300 million bovines and 187 million tonnes of milk produced annually, India boasts the world’s largest dairy herd. India is #1 in both milk production and consumption among all countries. The majority of the milk is consumed in the United States, however, a little amount is exported. North Indian food, in particular, employs a lot of dairy products like paneer, whilst South Indian cuisine uses a lot of yogurt and milk. In Hindu religious practice and legend, milk and dairy products have a role.

Vedic time. Operation Flood, which took place in the mid-to-late twentieth century, converted India’s dairy industry into the world’s largest. Previously, milk was produced mostly on family farms in India.

The dairy business has a significant economic impact on India. Buffalo milk accounts for the majority of the milk produced; cow milk is a close second, and goat milk is a distant third. In India, a wide range of dairy products are produced. Imports of dairy products into India are minimal and subject to tariffs. Government The domestication of zebu cattle 8,000 years ago authorities such as the Ministry of Animal Husbandry, laid the foundation for dairy products on the Indian Dairy and Fisheries, the National Dairy Development subcontinent. Dairy products, particularly milk, have Board, and the Food Safety and Standards Authority of been consumed in the Indian subcontinent since the India regulate the domestic industry.

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Current Statistics India produces and consumes the most milk of any country on the planet. As of 2018, annual production was 186 million tonnes. Dairy production accounted for over 4.2 percent of India’s gross domestic product in 2020. The Indian dairy industry is expected to increase at a rate of 4.9 percent per year in 2019. The Indian government reported that 187.7 million tonnes of milk were produced in 2018–19 and that per capita milk availability in India was 394 grams per day. The Indian dairy industry market was worth INR 256,000 crore (USD 34 billion) in the previous fiscal year 201920, as families continue to drive milk and milk product consumption.

According to the Department of Animal Husbandry and Dairying, 48 percent of India’s total milk production is eaten by producers or sold to non-producers, mostly in rural areas. The remaining 52% of the surplus is available for purchase by urban consumers. Out of this 52 percent, it is believed that the organized sector, such as cooperatives and private dairies, handles roughly 40 percent of the milk sold, while the unorganized sector handles the remaining 60 percent. Farmers may be discouraged by a lack of market access, which includes a lack of infrastructure for milk collecting, transportation,

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and processing.

National (NDDB)

Dairy

Development

Board

The foundation of the National Dairy Development Board (NDDB) is based on the belief that rural India’s development is critical to our nation’s socio-economic prosperity. The Dairy Board was established to promote, finance, and assist producercontrolled and owned businesses. The NDDB’s programs and operations aim to improve farmer-owned institutions while also supporting national policies that promote their growth. Cooperative tactics and values are at the heart of NDDB’s efforts. The NDDB’s initiatives altered India’s rural economy by making dairying a viable and profitable business for millions of milk producers, while also fulfilling the country’s demand for milk self-sufficiency. NDDB has been reaching out to dairy farmers by introducing various creative income-generating activities and providing them with a secure future.

Sources & References: https://www.nddb.coop

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https://chai-vaaicafe.in/