Unit 5 Beverages

UNIT 5
BEVERAGES
BEVERAGES

Structure
5.1 Introduction 5.4 Summary
Objectives 5.5 Terminal Questions
5.2 General Account of 5.6 Answers
Alcoholic and Non-Alcoholic
Beverages
5.3 Important Beverage Plants
Tea
Coffee
Cocoa

5.1 INTRODUCTION
In the earlier units of this course you have studied about some economically
important plants like cereals, legumes and spices. In the current unit you are
going to read about some important beverage plants, their morphology along
with their processing and uses. Beverage is a potable drink other than water.
The word beverage is derived from the old French word ‘boivre’ that means ‘a
drink’. Hence beverages are liquid drinks intended for human consumption. In
addition to satisfying thirst they relieve fatigue, stimulate the nervous system
and have refreshing properties. Earliest beverage consumed by humans was
probably the juice extracted from fruits. With time we came to know about
vast array of refreshing and stimulating drinks / beverages to quench our thirst.
Depending on the presence or absence of alcohol beverages can be
categorized into two groups i.e. (i) alcoholic and (ii) non alcoholic beverages.

Objectives
Objectives
After studying this unit, you should be able to:

differentiate between alcoholic and non-alcoholic beverages;

describe some important non alcoholic beverages like tea, coffee and
cocoa;

describe morphology, processing and uses of tea, coffee and cocoa; and

discuss the steps involved in processing of tea. 99

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5.2 GENERAL ACCOUNTOF ALCOHOLIC AND
NON ALCOHOLIC BEVERAGES
There are two types of beverages- non alcoholic and alcoholic. As their name
indicates alcoholic beverages contain alcohol and are derived from different
cereals and fruits. They act as depressants i.e. they lower the activity of the
brain. They are classified in two types -fermented (alcohol is formed by the
fermentation of sugars) and distilled (obtained by successive distillation of
fermented liquors). Wine and beer are the oldest alcoholic beverages. Wine is
produced by fermentation of fruit juices, mainly grapes and contains 7-16
percent alcohol. Beers are made by fermentation of cereals mainly barley and
contain 3-8 percent alcohol. Its nutritive value is higher due to the presence of
sugars, dextrin, proteins and phosphates. Some other fermented beverages
include cider from apple juice, perry from pear juice, palm wine from juices of
palm inflorescence and chicha from maize kernels. Distilled beverages include
whisky which is obtained from fermented juices of different fruits and Rum
which is made from sugarcane juice or molasses. Gin is prepared by
distillation of fermented malt of barley and rye.

Non alcoholic beverages have refreshing and stimulating properties due to the
presence of caffeine in small amounts. Caffeine imparts wakefulness with
increased production of digestive juices and has marked diuretic action. The
beverages that are consumed on large scale throughout the world have been
summarized in Table 5.1.

Table 5.1 : Major alcoholic and non-alcoholic beverages consumed

throughout the world.

Beverage Global consumption

Non- Alchoholic

Tea 6.3 billion kg

Coffee 10 million tons

Fruit Juice 95, 934 million liters

Alcoholic

Beer 189.05 million Kiloliters

Wine 234 million hectoliters

Three major non-alcoholic beverages are tea, coffee and cocoa. In this unit we
will study about these three beverages. A graphic account of main alcoholic
and non alcoholic beverage is given in Figure 5.1.

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Unit 5 Beverages

Beverages

Alcoholic Non-alcoholic

Tea Leaves
Fermentation of Distillation of
sugar fermented liquors
Coffee Seeds

Juices from fruits Fermented

Wines such as grapes, 7-
Whisky
mash of
10% alcohol cereals and Cocoa Seeds and pulp
potatoes
Beers Starch mainly from
barley, 3-8% Powdered seeds
Fermented Cola
alcohol Brandy of Cola nitids
juice of
various
Cidar Juice of apple Bark of tree
fruits Yoco
Paullinia yoco

Perry Juice of pear Rum From sugar

Seeds of climber
juice or Guarana
Paullinia cupana
molasses
Chicha Maize kernels
Fermented Leaves and buds
malt of Khat of plant Catha
Palm wine Juice of palm Gin barley and
inflorescence rye

Fig. 5.1: Various alcoholic and non-alcoholic beverages.

5.3 IMPORTANT BEVERAGE PLANTS

Plants are the major source of non-alcoholic beverages. Let us now study
about some important beverage plants: Tea, Coffee and Cocoa.

5.3.1 Tea
Botanical Name: Camellia sinensis (L) syn. Thea sinensis (L).

Family: Theaceae (=Ternstroemiaceae)

Vernacular name: Chai

n=15

Tea is the most popular and favourite non-alcoholic drinks that gained
importance during the last century. It is consumed in almost all the countries of
the world. More than 50 percent of world’s population consumes tea regularly.
It is believed to be indigenous to South Western China, Northeastern India 101
Block 2 Beverages, Fibers, Timber, Medicinal and Oil Yielding Plants
(Assam) and the adjoining areas of upper Burma. Most of the world’s tea
comes from Asia, with lesser quantities from Africa and South America. China,
India and Srilanka are the largest producers of tea. In India tea is cultivated in
Brahmaputra and Surma valleys of Assam, northern district of Bengal, Kerala
and Nilgiri and Annamali hills. Some other tea growing areas include Ranchi,
Dehradun, Kangra and Kumaon districts. High altitude areas of Darjeeling
district produce tea of excellent quality. The detailed morphology, cultivation,
uses and processing of tea is discussed below.

Tea is prepared from the dried leaves of Camellia sinensis. The legendary
Chinese emperor Shen Nung is said to have discovered the stimulatory
properties of tea leaf extract around 2700 BC. First tea was used as a
medicine. Tea drinking became a social custom in China in 5th century AD. It
was brought to Japan by Buddhist monks in early eighth century. It spread to
other Asian countries by the seventeenth century. The Turks introduced tea
from China to the West in late sixteenth or early seventeenth century. Since
then the habit of drinking infusions of tea increased throughout the world.
Britain became the chief tea consuming nation of the western world.

Morphology

The tea plant is an evergreen tree or shrub which can grow to a height of 30 to
50 ft. The plant is not allowed to grow beyond plucking height. The bushes are
often pruned back to encourage maximum leaf production. The leaves are
alternate, generally elliptic to lanceolate with toothed margins. The leaves are
glabrous (Fig 5.2). The under surface of young tender leaves is densely
covered with soft hairs that vanish with age. Old leaves contain numerous oil
glands which impart characteristic fragrance and aroma to leaves. Yellow
centered white or pinkish fragrant flowers are born in leaf axils either singly or
in clusters of few and produce a three-celled woody capsule at maturity. Each
compartment of capsule contains a brown seed, about 1.25 cm in diameter.

102 Fig. 5.2: A branch of tea plant showing leaves and flowers.
Unit 5 Beverages
Cultivation

Tea is now widely cultivated in the tropical and temperate regions extending
from 40° N in Russian Trans Caucasia to 33.5o Argentina. India is second
largest tea producing nation with estimated production around 179.01 million
kgs reported in July 2021.

Tea plant grows well in tropical and warm temperate climates with plenty of
rainfall. The plant is grown in open fields or terraced hill sides, where rainfall is
evenly distributed throughout the year. An average monthly temperature of 21-
32° C is essential for its growth. It cannot withstand long spells of dry weather.
Prolonged drought damages the tea crop. Plants thrive best in deep well
drained, acidic soils (pH 4.0 – 6.0) free from lime and rich in humus. It is a
shade loving plant and shows more vigourous growth under partial shade
provided by leguminous trees like Albizzia procera, A. chinensis, A. stipulata,
Dalbergia assamica, Gliricidia sepium etc. Tea is tolerant of high levels of
aluminum. Aluminum is also a diagnostic character for determining good tea
soil. It is helpful in uptake of manganese and phosphorous.

Varieties

Tea has about 1000 varieties. Cultivated forms are generally grouped into two
types, namely the Chinese tea (C. sinensis var sinensis) and Assam tea (C.
sinensis var assamica Mast). Besides these two varieties hybrid teas (sinensis
X assamica) are also cultivated. Most of the tea cultivated outside China
Japan and Assam is hybrid tea. China tea is a slow growing, herb with multiple
branches, around 1 to 2 m tall with life span of about 100 years. It has
relatively narrow, short dark green leaves, 4-7 cm long with a dull flat surface
pointing upward. It is hardy and with stand cold winters. Flowers are borne
singly.

Assam tea plant is a quick growing, less hardier, single stemmed tree with
height of 6.0-18.3 m which has economic life of 40 years. Leaves are larger
(15-30 cm long), pale green with glossy upper surface. Flowers are borne in
clusters of 2-4. Crop yield is greater than Chinese variety.

Propagation of Tea

Tea plants are usually propagated by seeds sown in nurseries. Seedlings are
transplanted into the field when they are about 30cm in height. Seeds are
sown 4”-8” apart. Vegetative propagation is done by single internode cuttings
taken immediately above the leaf and axillary bud. Regular pruning is done to
keep the plant bushy. After about 10 years the bushes are often cut back to
ground level allowing suckers to replace old bush. Harvesting or plucking is an
important operation in tea industry involving a lot of labour. Plucking is started
when the plant is 4-5 years old. The quality of tea depends on the age of plant
as the tannin content is leaves are variable with their age. The young leaves
with more tannin make better tea than the older leaves. Plucking is usually
done by hand by women and children. The percentage of tannin in the tea
plant is as follows: bud-25; first leaf-28, second leaf-2, third leaf-‘4, stalk
between second leaf and bud-12, and stalk between second and fourth leaf-6.
It is clear from above description that picking of terminal bud with first and
second leaf gives best quality tea. Plucking can be done at the interval of 7-10 103
Block 2 Beverages, Fibers, Timber, Medicinal and Oil Yielding Plants
days, as the new shoot develops very fast. In cold climate growth of plant is
very slow in winter months so the plucking is also delayed but in hotter regions
25-30 pluckings can be made in a year. The yield decreases substantially as
the plant becomes 40-50 years old.

Chemical composition: The distinctive character of the beverage is mainly

due to three principle constituents- the essential oils, the alkaloid fraction and
polyphenols (or tannins). The aroma and flavour of tea is due to the presence
of an ethereal oil, theol. The stimulating and refreshing quality of tea is
attributed to theine while the bitterness and astringency of the leaves is due to
the tannins. The caffeine content of the processed tea leaves varies from 2.5-
4.5 per cent i.e. twice than that of roasted coffee beans (1.0-2.0 per cent). The
tannins in tea leaves undergo a major change during preparation of black tea
as their concentration is reduced from 28 to 12 per cent. A cup of tea provides
4 calories without any added ingredients, with the addition of table spoon of
milk and a tea spoon of sugar it becomes 40 calories. Tea also contains few B
complex groups of vitamins and nicotinic acid. Indian teas have larger content
of tannin than the Chinese varieties which are known for their delicacy. Letpet
tea is fermented or pickled tea grown mainly in Myanmar, Thailand and China.
It is used as a pickle instead of drink.

Processing of tea depends on the type of tea desired. Mainly three kinds of
teas are prepared commercially i.e. black tea, green and oolong tea. Almost
80 percent of the tea is processed into black tea.

Black Tea : It is the most important of all types of tea. Four steps are involved
in preparation of black tea.

i) Withering: Harvested fresh leaves are either dried in sun or heated in

shallow trays to minimize moisture content. Tea leaves are withered for
about 24 hours with warm air passing over it on well ventilated in door
shelves or racks and leaves are exposed to sun. Withering results in
decrease in the water content and leaves become soft and flaccid.

ii) Rolling: Leaves are either rolled by hand or sent to rolling machines.
Several rolling and breaking operations damage the leaf cells so that the
juice and enzymes are released and whole rolled mass gets smeared
with them. Rolling also facilitates fermentation. After half an hour of
rolling the leaves are removed in aluminium trolleys to a sifter and ball
breaker. This machine has a long and flat metal sheet with perforations,
fixed on a frame which makes reciprocating motion; so the broken leaf
and fine particles fall below and rest is taken out after sieving to be rolled
for a second time with increased pressure.

iii) Fermentation: Rolled tea leaves are carried to fermentation rooms in an

atmosphere of high humidity and low temperatures. Leaves are spread
on aluminium or glass sheets for oxidation. Temperature of 24-27° C is
considered to be ideal for fermentation of tea leaves. During
fermentation tannins (polyphenols) present in tea are partly oxidized and
the leaves change colour and turn bright coppery red. As a rule, shorter
the fermentation, the more pungent would be the liquor obtained and the
104 longer the fermentation, the softer liquor and deeper colour is obtained.
Unit 5 Beverages
iv) Drying or Firing: It is done to stop further oxidation of the leaf and to
reduce moisture content to 3-5 per cent. Fermented leaves are
conveyed through air chambers at (90-100° C) or so for about 25-30
minutes. Dried leaves have only 3-4% moisture.

v) Grading: The tea so prepared is graded into various kinds. Indian tea is
essentially graded in three grades i.e. leaf, broken waste and dusts
(smallest particles). Leaf grades (orange pekoe, pekoe) give better tea
than ‘broken’ grades (broken orange pekoe, broken pekoe etc.)

vi) After grading tea is packed in tea-chest lined with aluminium foil paper to
protect leaves from moisture.

Green Tea: About 20 per cent of the tea consumed all over the world is the
green tea. Preparation of green tea does not involve the processes of
withering and fermentation. The steps include in its making are

i) Heating or steaming

ii) Rolling and

iii) Drying

Heating or steaming: The leaves are generally plucked without stalk and
heated in an iron pan or steamed. Steaming makes the leaves pliable for
rolling and protect them from fermentation and blackening. This process
inactivates the enzymes polyphenol oxidase and prevents the oxidation of
polyphenols. The leaves are rolled and dried almost in a similar way to black
tea. Drying retains the greenish colour of leaf. Tea obtained by iron pan firing
is of better quality. To improve the colour of leaves polishing is done with
soapstone or French chalk. The tannin and caffeine content is higher in green
tea in comparison to black tea. In China and Japan most teas are made of this
type. In India small quantity of green tea is manufactured in North India.

Oolong Tea: It is an exclusive produce of Taiwan (Fermora) and a favourite

tea of Americans. The manufacturing process is similar to that of black tea but
it is semi-fermented. Light fermented tea has a characteristic flavour because
of the particular variety of tea grown under a particular set of soil and climate
conditions of femora.

Oolong Tea is basically oxidized black tea giving it a dark colour and rich
matty aroma. The processing involved four steps i.e. withering, light
fermentation, rolling and drying. Withering is done in strong sunlight followed
by slight fermentation. Tea leaves are rolled and dried. Rolling is an important
aspect of oolong tea. Leaves are rolled in tight balls or thin strands. Most
oblong teas especially those of fine quality involve unique tea plant cultivars
that are exclusively used for particular varieties. Health benefits of different
types of teas are given in table 5.1.

Table 5.1: Health benefits of various types of tea.

Type of tea Health benefits

Green tea Prevent cardiovascular diseases.
Reduce neurological disorders like Alzheimer’s and Parkinson’s
disease.
Reduce risk of stroke.
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Black tea Protects lungs from damage.
Reduce risk of stroke.
Help in maintaining a normal blood pressure.
Oolong tea Protect heart by reducing cholesterol.
Possess anticancerous properties.
Fluoride help in keeping the teeth strong.
Strengthen immune system.
White tea Lower cholesterol level.
Keep blood sugar under control.
Chamolmile Possess anticancerous properties.
tea
Used in treatment of bowel syndrome.
Stop gastrointestinal inflammation.

C.T.C tea
In north India, a variation was introduced in processing of tea. The variation
consists of use of a machine named ‘crushing, tearing and curling (CTC)
machine’. The machine has parallel stainless steel rollers revolving inward at
different speeds. The rollers are about 1m long, 15 cm in diameter and
grooved concentrically and spirally. The concentric grooves of one roller are
made to inter mesh of those of the varying degrees. The withered leaf is lightly
rolled without pressure. The fine leaves are separated and coarse leaves are
fed into the machine several times. The leaves get mangled between the
rollers. The leaves are passed in machine for few minutes, time given for
rolling is considerably less, hence reducing the time for whole manufacturing
process.

In each of these types, the tea is further classified according to its size and
final grades. Interestingly these grades bear fancy names can you give some
names like Assam CTC tea, Ketley. Fresh plucked tea leaves contain:

Water : 75-80% (dry weight percentage)

Polyphenols : 25-28%
Protein : 20%
Caffeine : 2.5-4.5%

Crude fibre : 27%

Carbohydrates : 4%
Pectin : 6%

Sugars : 12 kinds
Organic compounds : 6 types

Uses
• Tea is the most popular non alcoholic beverage consumed worldwide.

• Tea is considered a health promoting drink as proved by the detailed

106 researches in humans and animal models as depicted in Fig. 5.3.
Unit 5 Beverages
The health benefits of tea include:

• It contains antioxidants good for health.

• It is able to reduce blood pressure hence reducing the risk of heart

attack and stroke.

• It helps in weight loss.

• It may help protect bones.

• It may reduce the risk of various types of cancers.

• Tea especially green tea is a rich source of flavonoids and bioactive

compounds that can lessen stress, relieve inflammation and are good for
overall health.

• Some herbal teas are known for their medicinal values.

Anti- inflammatory Boost mental health

Tea Prevents cancer

Control diabetes

Effective in skin Maintain heart health

problems

Fig.5.3: Health benefits of tea.

SAQ 1
State whether the following statements are true or false:

i) Assam tea is slow growing, multi stemmed bush with economic life of
almost 100 years.

ii) About 80 per cent of total tea processed is black tea.

iii) Oolong tea is originated in Australia.

iv) Green tea is unfermented tea and considered as good for health.

v) Letpet tea is fermented or pickled tea from Myanmar.

vi) The distinctive taste of tea is attributed to its polyphenol or tannin

content.

vii) Japan is a leading tea exporting country.

viii) Old tea leaves with more tannin are considered better than young leaves
and buds.

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5.3.2 Coffee
Botanical Name: Coffea spp.

Family: Rubiaceae

Vernacular name: coffee

n=11

Domestication of coffee began nearly 500 years ago and it became popular as
beverage only since eighteen century. It is one of the most important non
alcoholic drinks consumed by one third of world’s population. It is one of the
important commercial crops of the tropical countries. For better economic
returns it is intercropped with banana and figs. Coffee is indigenous to
Abyssinia Plateau (Ethiopia) from where it was taken to Arabia and in the 17th
century coffee seeds were brought to India by Baba Budan and raised in the
Baba Budan hills (Karnataka). British planters took keen interest in coffee
plantation and large coffee estates were established near Chikmagalur
(Karnataka) in 1826, in Manantody (Wyanad) and Shivroys in 1830 and in
Nilgiris in 1839. The plant was introduced in Java and islands of Indonesian
archipelago in the seventeen century. In nineteenth century it was carried to
America. The coffee production centre shifted to Brazil by the 20th century.
Brazil is the world’s largest coffee producing country.

Genus Coffea comprises about 90 species of which four are important for
making beverage. Maximum species are native of Africa and Madagascar.
Coffee arabica is most widely cultivated and only polyploid species (tetraploid,
4X= 44) C. canephora or robusta coffee is a diploid spp. (2X = 22) indegenous
to Congo basin and Uganda where it is grown wild in warm and humid climate.
Robusta coffee was found to be good substitute for arabica type. U.S.A is a
greatest coffee consuming country. Few important species of genus Coffea
include:

i) C. arabica (Arabian coffee)

ii) C. robusta or C. canephora (Congo coffee or Pierre Robusta coffee)

iii) C. liberica Bullex Hiern (Liberian coffee)

iv) C. excelsa A Chiv (Excelsa coffee)

Most of the world production (about 80 per cent) of coffee is obtained from C.
arabica. It produces the best quality coffee.

Morphology
Coffee plant is a shrub or small tree attaining the height of 15-30 ft under
cultivation. The plant is not allowed to grow beyond 4-5 ft. Plant bears white
axillary flowers 2-3 times a year. The fruits are two-seeded drupes (Fig. 5.4)
with 3 distinct layers.

The coffee berries have tough red coloured exocarp fleshy mesocarp and thin
membranous endocarp. Coffee beans contain caffeine, a volatile oil, glucose,
dextrins, proteins and fatty oil. The seeds are ellipsoidal, bean like, about 0.5
inches in length and are covered by a thin shining testa when ripe the seeds
108 are hard and green.
Unit 5 Beverages

(a) (b)

Fig. 5.4: a) A branch of the coffee plant showing leaves, flowers and fruits;
b) picture of a coffee plant in nature.

Cultivation

Coffee plant thrives best in hot and humid climate where the average rainfall
is 30-50 inches per annum and the temperature ranges between 55°F - 80°F.
It needs well drained and manured loam soils. Plants grow better on highlands
at a height of about 4500 ft. Seeds are sown first in seed beds. The seedlings
are then transplanted in row about a foot apart. The plant starts fruiting after
three years and continues to do so for about 30 years. Planting, pruning and
picking of the berries is done by hand. Fruits are picked when they are fully
ripe.

Processing

The coffee berries are processed by two methods:

i) Dry method

ii) Wet method

i) Dry method : In the Eastern Africa and nearby regions, where the water
scarcity is there, the collected fruits are dried in sun for 2-3 weeks. Fruits
are turned over to permit uniform and thorough drying. They may be
bagged and stored in warehouses or separated immediately from the
dried skin and pulp either by hand pounding or by using hulling
machines.

ii) Wet method : The Fruits are placed in water, the heavy and ripened
fruits sink down and separated from the floating leaves twigs and light
seeds. Seeds are then fed into a pulping machine for separating pulp
from the seeds. Depulped seeds are subjected to bacterial fermentation 109
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that removes mucilage adhering to the endocarp. After fermentation
Chicory is the most
seeds are dried in sun. Dry seeds are passed through a decorticating
common adulterant of
machine, so that endocarp is peeled off and dry polished seeds are
coffee. Besides this
dried peas are also obtained. Polished beans are roasted, powdered and brewed before
added in coffee as use. The taste of coffee depends largely on the method and extent of
adulterant. roasting. Over roasting is avoided as it makes the seeds acrid and bitter.
Powdered coffee loses its aromatic quality and flavour if not packed
immediately in sealed containers. Flow chart showing steps in the
processing of coffee is given in Figure 5.5.

Picking of fruits

Pulping

Fermentation

Drying

Hulling

Polishing

Grading

Roasting

Grinding

Packing

Fig.5.5: Various steps involved in processing of coffee.

Uses

• The presence of stimulative alkaloids in coffee makes it a much wanted

beverage. It relieves fatigue and stimulates nervous and vascular
systems of the body. A cup of coffee contains 3 times more caffeine than
tea.

110 • Caffeine is used in several drugs. It relieves headache.

Unit 5 Beverages
• It increases the flow of urine (diuretic) and aids in digestion by
stimulating the secretion of digestive juices and increasing intestinal
peristalsis.

• In Sumatra coffee leaves are used like tea leaves to prepare beverage.

• In India the residues from the coffee processing are used as fertilizer
and mulch.

• It is given along with ergot to relieve pain of migraine.

• It has therapeutic value in the treatment of bronchial asthma as it relaxes

smooth muscles of bronchi.

SAQ 2
Fill in the blanks.

i) For greater economic returns Coffee is often intercropped with

……………….. .

ii) The characteristic aroma and flavor of coffee is due to ……………….. .

iii) ………………… is the world’s largest coffee producing country.

iv) …………………. is most widely cultivated and only polyploid species of

Coffee.

v) …………………… is a common Coffee adulterant.

5.3.3 Cocoa
Botanical Name : Theobroma cacao L. Word’ Theobroma” is
derived from Greek
Family : Sterculiaceae words- ‘Theos’
meaning God and
Vernacular name : Cocoa ‘Broma’ meaning
food. Hence cocoa is
n = 10 also called as ‘Food
of the Gods’.
Cocoa and chocolate are two major products obtained from the roasted
kernels of ripe seeds of the cocoa tree, a native of low lying areas of tropical
central and South America. Cocoa and chocolate are the most nutritious of all
beverages. Initially it was grown in Brazil, Equador and other neighboring
regions. Today it is extensively grown in Africa (Ghana and Nigeria), Java and
SriLanka. Nearly two thirds of the world production of cocoa is from Africa
while the rest is from South and Central America, Brazil, West Indies,
Indonesia, Srilanka and India. In India it is cultivated on Malabar coasts and
valleys of Nilgiris. After processing cocoa is exported to temperate countries.
Europe consumes more than 50% and America consumes about 40% of
world’s production of cocoa.

Morphology

It is a branched erect tree with height of 15-25 ft. The main stem usually
attains height of 2-4 ft and gives out many branches. Branching pattern of tree 111
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is characteristic and unusual. Branching is profuse and starts when plants are
only 0.9-1.5m tall. Main stem divides into 4-6 lateral branches that arise at the
same point and collectively called as “jorquette” or fan. Soon, an axillary bud
develops into a vertical orthotropic shoot just below the jorquette. This shoot is
called as ‘chupon’ which again forms a jorquette few feet higher up and
another chupon arises just beneath the second jorquette. The process may
repeat for third or even the fourth time producing a leafy canopy.

The leaves are spirally arranged on the main stem and subsequent chupons
but are alternately placed on the jorquette branches. The mature leaves are
dark green, about 37 cm long and 7.5 cm broad, oblong-oval or elliptic-oblong
with prominent veins and veinlets. The short petiole has two articulations. The
flowers arise in clusters in cushions on the main stem and old branches.
Flowers are tiny, bisexual, regular, pedicellate and white, yellow or rose
coloured. Only a few of the many thousand flowers develop into fruits (Fig.
5.6a). Flowering and fruiting continues throughout the year.

(a) (b)
Fig. 5.6: a) Main stem of Cocoa tree bearing fruits; b) Fruits of Cocoa.

The mature fruits are berry but commonly called as pod and are composed of
thick leathery, smooth or corrugated pericarp. Fruits vary in shape and colour
in different varieties. They may be green, yellow, red, orange or purple (Fig.
5.6 b). Inside the pod are 20-40 flat or round seeds, The ‘cocoa beans’ are
embedded in a white pink or brown aromatic, mucilaginous, sweet or little
acidic pulp. Seed are arranged in rows.

Varieties: Commercially its two major varieties can be distinguished.

i) Criollo, and

ii) Forastero

Criollo Cocoa - Mainly grown in Venezuela, Columbia and Central America.

The ripe pods are yellow or red. The surface of pods is rough and warty. They
are deeply furrowed and have pointed ends. Seeds are large, rounded and
contain white or pale violet cotyledons with pleasing aroma. It produces
superior quality of cocoa, but due to low adaptability, susceptibility to diseases
112 and lower yield, its cultivation is restricted.
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Ferastero Cocoa - The pods are less furrowed, smooth and with rounded
ends. Pod is green when immature turning yellow at maturity and has a thick
wall. Beans are flat and dark purple lacking the superior aroma of criollo and
have a ‘harsh’ flavour with bitter taste. Fonastero cocoas are hardier and more
vigorous, highly productive and resistant to disease. They are distributed in
Brazil, West Indies, South America and West Africa.

Cultivation
Cocoa is the crop of the warm, humid tropics and is grown mainly at low
elevations usually below 304 m. It requires minimum rainfall of 45 inches per
annum and temperature above 60°F. Crop thrives well in deep well drained
and manured soils under the shade of big trees. The plants are grown by
seeds or by vegetative propagation (buddings, cuttings etc). Fruiting starts at
the age of 4 to 5 years and continues for 50 or more years. Fruits mature fully
within six months of fertilization.

Harvesting proceeds almost all through the year, but the bulk of the crop is
collected in two flushes, occurring between October and February and from
May to August. Fruits are detached from the tree when they are fully ripe with
the help of a hook shaped knife mounted on a long pole. The fruits are then
split open and the seeds along with pulp are removed for further processing.

Processing
Fruit are split open and the seeds and pulp are scooped out. Pulp containing
seeds is kept in wooden boxes or medium sized baskets for about 4-12 days
for fermentation depending on the variety. Fermentation takes place by yeast
and bacteria which disintegrates the pulp and mucilaginous seed coat. The
colour of seeds changes with fermentation and it develops a chocolate brown
colour. Seeds develop a characteristics flavour and aroma. The fermented
seeds are then dried in the sun for about a week. The moisture content of
dried seeds is reduced to 6 per cent.

Preparation of Cocoa and chocolate: The seeds are polished, roasted and
powdered before they are used for the manufacture of chocolate. The beans
are roasted at high temperatures in iron drums. Roasting results in increase in
the fat (50 per cent) and protein contents, decrease in tannin content and in
development of characteristic aroma due to the result of the complex chemical
reactions occurring in the cotyledons.

The seeds are broken in pieces called ‘nibs’. The nibs are made into an oily
paste called ‘liquor’. Removal of oily cocoa butter and making powder of
residue results in cocoa. If the cocoa butter is left in and sugar is added,
chocolate is formed.

Uses
• Cocoa is an excellent beverage. The high fat content of the bean is
reduced to half (25 per cent) and the extracted fat is sold as cocoa
butter.

• Cocoa butter is used as a medicine. It is used to protect chapped hands

and lips. It is also used as a fine edible fat.

• It is used in the preparation of chocolates, candies and cakes. 113

Block 2 Beverages, Fibers, Timber, Medicinal and Oil Yielding Plants
• Cocoa and chocolate are rich in nutrients like fats, proteins and
carbohydrates, so they are highly nutritious.

• The ‘cake’ gives caffeine like alkaloid theobromine which is used in soft
drinks, ‘colas’ and other purposes.

• The cocoa shells are used as cattle feed and as fertilizer. They are also
used as flavouring agent and as an adulterant of cocoa and chocolate.

Other Caffeine containing beverages

Mate: It is obtained from the leaves of various species of Ilex chiefly Ilex
paraguariensis. It is also called as Paraguay tea.

Cola: It is obtained from the seeds of Cola nitida seeds are called as cola or
kola nuts.

Khat: In north-eastern Africa a beverage called Khat is obtained from the

leaves of Catha edulis.

Yoco: In Peru, Equador and Southern Columbia this beverage is obtained

from the bark of Yoco (Poullinia yoco).

Cassine: From Ilex vomitoria of Mexico a tea like beverage is obtained.

Other non-alcoholic beverages are normally called soft drinks. These are
usually juices of fruits like orange, lemon, apple, pineapple, strawberry. Fruits
juices are rich in sugars and are good source of energy. Nowadays use of
synthetic flavours in increasing in commercial soft drinks. Other soft drinks
include malt beverages, ginger ale and soda water.

SAQ 3
a) Match the contents in column I with those of column II.

Column I Column II

i) Food of the Gods a) Bud first leaf and softer parts of stalk.

ii) Oranges Pekoe b) Special pattern of branching in cocoa

iii) Jorquette c) Pear juice

iv) Wine d) Theobroma

v) Arabusta e) Barley

vi) Beer f) alcoholic beverage from fruit juices

b) Fill in the blanks:

i) Two major varieties of cocoa are …………….. and ……………… .

ii) Cocoa is obtained from seeds of …………………… .

iii) …………………. is the most nutritious non alcoholic beverage.

iv) …………………… Cocoa is more vigorous, highly productive and

disease resistant variety.
114
Unit 5 Beverages

5.4 SUMMARY
• Beverages can be grouped in two categories (i) alcoholic, and (ii) non-
alcoholic beverages.

• Non-alcoholic beverages are stimulants and refreshing as they contain

chemicals like caffeine and other related alkaloids. Three main alcoholic
beverages are tea, coffee and cocoa.

• Alcoholic beverages are depressants and can be classified as fermented

and distilled ones like, beer and whisky.

• Tea, coffee and cocoa all are tropical crops.

• Tea (Camellia sinensis) is most popular non alcoholic beverage. It is

believed to have originated in Southwest China and northeastern India.
China and India are largest tea producers. Tea leaves are used as
beverages after processing. Three basic types of tea include black tea,
green tea and oolong tea.

• Black tea is fermented to bring about various chemical changes in leaf to

impart its peculiar taste and aroma. Green tea is unfermented tea, while
oolong tea is semi fermented.

• Coffee (Coffea arabica, C. cabuohora, C. liberica, C. excelsa) is

indigenous to Ethiopia. It is an evergreen shrub and seeds (beans) are
used in the preparation of beverage. Processing is done by dry or wet
method. Coffee has very stimulating effect. America is the largest
consumer of coffee. Instant coffee is prepared by vapourising a strong
infusion of coffee in vacuum. Tamarind seeds, roasted beans, peas and
grains are common coffee adulterants.

• Cocoa (Theobroma cocoa), a native of South and Central America is the

most nutritious of all the beverages. Two major products cocoa and
chocolate are obtained from roasted kernels of ripe seeds of cocoa tree
are used for preparation of beverage. Seeds with pulp are separated out
of fruit and fermented, dried, polished and roasted. Cotyledons are
ground into an oily paste called ‘bitter chocolate’/ Cocoa and chocolate
are manufactured from cocoa by adding sugar. Cocoa contains fats,
proteins, carbohydrates and vitamins which enhance its nutrition value
greatly.

5.5 TERMINAL QUESTIONS

1. Write the botanical name, family, morphology and uses of tea.

2. Give a brief account of alcoholic and non-alcoholic beverages.

3. Discuss the dry and wet methods of processing of coffee.

4. Write botanical name, family, and morphology of coffee.

5. Describe morphology, processing and uses of cocoa with special

reference to its branching pattern.

6. Discuss the processing of black tea in details.

7. What are the agroclimatic conditions for growing tea? 115

Block 2 Beverages, Fibers, Timber, Medicinal and Oil Yielding Plants
5.6 ANSWERS
Self-Assessment Questions
1. i) False; ii) True; iii) False; iv) True; v) True; vi) True;
vii) False; viii) False.
2. i) Banana or fig
ii) Caffiene/essential oils
iii) Brazil
iv) Coffea arabica
v) Chicory
3. a) i) Theobroma
ii) Bud first leaf and softer parts of stalk
iii) Special pattern of branching in cocoa
iv) alcoholic beverage from fruit juices
v) Pear juice
vi) Barley
b) i) Criollo and Forastero
ii) Theobroma cocoa
iii) Cocoa
iv) Fonastero

Terminal Questions
1. Refer to Subsection 5.3.1.
2. Refer to Section 5.2.
3. Refer to Subsection 5.3.2.
4. Refer to Subsection 5.3.2.
5. Refer to Subsection 5.3.3.
6. Refer to Subsection 5.3.1.
7. Refer to Subsection 5.3.1.

Acknowledgements
Fig. 5.6 : https://www.google.co.in/imgres?imgurl=https%3A%2F%2Fwww.acai.
eu%2Facai%2FCustomUpload%2F374O357O340O370O356O369O3
50O320O322O320O328O%2FKakao_Fruchtpueree_Fine_Fruits_Club
_A055SK_500x500px.gif&imgrefurl=https%3A%2F%2Fwww.acai.eu%
2Fproductdetails%2Fcocoa-fruit-puree-40x100g.aspx&tbnid=Gh_
VDvE0T7 NwlM&vet=12ahUK Ewjq1_qVz4XzAhVkN3IKHSAzCW0Q
MygHegUIARDsAQ..cocoa%20fruit&ved=2ahUKEwjq1_qVz4XzAhVk
N3IKHSAzCW0QMygHegUIARDsAQ
116