GTAC data indicates that around 115 million kilograms of tea were sold at an average rate of INR 198.51 per kilogram.
According to Dinesh Bihani, Secretary of the Guwahati Tea Auction Buyers Association (GTABA), a distinctive tea known as ‘Golden Needle’ was auctioned at INR 61,000 per kilogram this year.
“December has arrived, and this year’s tea manufacturing season is almost over. An estimated 115 million kg of tea was sold between April 1 and the first week of December at an average price of INR 198.51 per kg. We sold 114.50 million kg of tea at an average price of INR 201.14 per kg during the same period last year,” he said.
“We hope to be able to get additional tea in the coming days.”
While selling marginally more quantity of tea this year than last, Bihani noted that the average price of the commodity decreased (when compared for the two years).
He also talked about the larger picture and how the tea industry has been negatively impacted by recent international events like wars and climate change.
“To address the problems posed by climate change and lessen its effects on the tea business, collaborative actions with stakeholder groups and associations are now in progress,” he said.
Bihani emphasised GTAC’s involvement in the International Tea Trade Fair and the free tea distribution on International Tea Day, celebrating 200 years of Assam tea.
Stovekraft Limited, renowned for its cutting-edge cookware and kitchenware appliances, has broadened its extensive product range by introducing the Pigeon Ultra-Fast Electric Chopper. This strategic initiative reflects Stovekraft’s commitment to delivering progressive solutions that meet the evolving preferences of contemporary households, in harmony with the dynamic lifestyle and changing requirements of Indian consumers.
Rajendra Gandhi, MD, Stovekraft Ltd said, “We are committed to enhancing kitchen experiences through cutting-edge and dependable appliances. In today’s modern and fast-paced lifestyle, where kitchen efficiency and versatility are of the utmost importance, the Pigeon Ultra-Fast Electric Chopper exemplifies this dedication, providing a harmonious mix of performance, durability, and safety. It efficiently chops, minces, and dices various ingredients, delivering professional-grade results, thanks to a powerful 300-watt motor with 100 percent pure copper winding.”
Dr M Nanda, the CMO of Stovekraft Ltd, added “The launch of our ground-breaking Ultra-Fast Electric Chopper speaks of our team’s dedication and innovative spirit! This product made for mass usage redefines efficiency and speed – this isn’t any ordinary chopper, it’s a product that will set new standards in the industry. From fruits and vegetables to herbs and nuts, this chopper’s precision and speed will transform the way we approach food preparation. In seconds, what used to take minutes will now be accomplished effortlessly, allowing our customers to save time without compromising on quality.”
The Pigeon Ultra-Fast Electric Chopper boasts a sturdy build, equipped with a robust 300-watt motor and versatile twin blades made of stainless steel for quick and efficient chopping. Its durability is evident in the construction, featuring a 600 ml BPA-free container with an unbreakable plastic body. Operating the chopper is a breeze with the user-friendly one-touch button, and safety is a priority with anti-slip rubber feet. The addition of a multi-splash lid minimizes mess, revolutionizing the approach to food preparation. With its precision and speed, this chopper not only saves valuable time but also maintains high-quality results, establishing itself as a noteworthy addition to Stovekraft’s product portfolio.
Takara Standard is considering a strategic entry into the Indian retail market, aligning with its overarching goal to boost overseas sales to 10 billion JPY by FY 2030. This represents a significant increase from the roughly 1 billion JPY reported in FY 2022. The company’s contemplation of this potential move is driven by a strong interest in addressing the changing demands of consumers in India and expanding its global presence.
Takara Standard’s primary focus revolves around its exclusive enameled “HORO” built-in kitchens, crafted to elevate the convenience of individuals in India amid the swift lifestyle transformations observed in recent years. The premium enamel utilized in these kitchen systems provides a smooth, glassy surface that can be effortlessly cleaned with a simple wipe, catering to the preferences of Indian consumers who often engage in cooking practices involving significant amounts of oil. Additionally, the steel base of these products effectively addresses worries related to termite damage and corrosion caused by moisture, presenting a durable solution customized to meet local needs.
To advance its global expansion objectives, Takara Standard is poised to make its inaugural appearance at ACETECH New Delhi—a pivotal move aimed at presenting its enameled built-in kitchens to the Indian audience. This exhibition will function as a stage for the company to introduce two flagship models of the world’s sole enameled system kitchen, gauging the local market’s response to these distinctive and proprietary products. With no current product distribution in India, Takara Standard seeks to establish its presence and evaluate the market potential for its unique offerings.
In addition to the inventive features of its kitchen systems, Takara Standard underscores its dedication to environmentally conscious practices. This commitment involves the utilization of easily recyclable materials and the avoidance of adhesives in assembly processes, aligning with India’s commitment to sustainable development initiatives.
Established in Japan in 1912 as a manufacturer of enamel cast ironware, Takara Standard underwent significant evolution, becoming the trailblazer of the world’s inaugural enamel system kitchen in 1967. Since that milestone, it has risen to prominence as a top residential equipment manufacturer, dominating kitchen sales in Japan. In 2015, the company embarked on a comprehensive international expansion, experiencing consistent sales growth primarily in East Asia and establishing a presence in countries like China, Vietnam, and Taiwan.
Carlsberg India and WaterAid India have launched a three-year water-replenishment program in the water-stressed Nanjangud Block of Mysuru. The collaborative efforts of Carlsberg and WaterAid are expected to positively impact over 34 thousand individuals across the five Gram Panchayats – Thagadooru, Karya, Devanur, Badanavalu, Nerale.
Acknowledging water as the essential component in beer production, Carlsberg is dedicated to a collaboration with the goal of restoring an equivalent amount of water it uses back to the local communities and the ecosystem. The program tackles crucial elements such as wetland preservation, sustainable sourcing practices, grey water management, and interventions for sustainable agriculture. In addition to concrete water conservation efforts, the partnership will involve awareness campaigns, training initiatives, and convergence meetings to actively involve key stakeholders within the community.
The Nanjangud Block in the Mysuru district of Karnataka, India, faces a substantial water challenge due to its below-average annual rainfall. Operating within this area, Carlsberg India recognizes the pressing need to tackle water conservation.
The collaborative effort also marks the commencement of a global partnership between Carlsberg Group and WaterAid, focusing on a holistic approach to sustainable water management.
Nilesh Patel, managing director, Carlsberg India said, “At Carlsberg India, we are committed to achieving zero water waste as part of our Together Towards Zero & Beyond Program. We are pleased to announce our collaboration with WaterAid to address the scarcity of water in Nanjangud. Together, we aspire to make a lasting impact by implementing sustainable water conservation measures and foster empowerment of the community. This partnership underscores our dedication to make a real difference to build a lasting and sustainable future for all.”
“Our partnership with Carlsberg India furthers our common goal of ensuring assured availability of water, especially in water stressed regions in India. WaterAid India’s holistic and participatory approach, steered by communities’ collective commitment and action to conserve water and protect water sources through conservation, ground water recharge measures, greywater management and efficient water use for agriculture will create a more resilient and water-secure future,” said VK Madhavan, chief executive, WaterAid India.
“We find it truly encouraging to witness Carlsberg, a Danish company, demonstrating a strong commitment to enhancing both ecosystems and communities within its operational areas. This collaborative effort with WaterAid sets a commendable example. We trust that this partnership will serve as inspiration for other businesses to emulate the proactive approach demonstrated by Carlsberg and WaterAid,” stated Søren Nørrelund Kannik-Marquardsen, Minister Counsellor, Regional Coordinator South Asia And Head Of Trade & Commercial Affairs New Delhi.
The collaboration establishes a comprehensive program for sustainable water management in the region, encompassing:
Restoration of Wetlands: Ponds and check dams will undergo enhancements to improve storage capacity, channelization, and the growth of native vegetation.
Measures for Sustainable Sourcing: Capturing stormwater to recharge deeper aquifers, ensuring a dependable secondary water source for the communities.
Enhancing Agricultural Water Efficiency: Advocating for precision irrigation techniques to increase crop yields and decrease reliance on groundwater.
Rainwater Harvesting: Utilizing rooftop rainwater harvesting to establish a sustainable water source for drinking and domestic purposes, while any excess water contributes to the recharge of aquifers.
Water Budgeting: Implementing these measures will guarantee a sustainable water supply and assess the program’s impact.
Awareness Initiatives and Training: Community engagement, training programs, and convergence meetings will involve both the community and key stakeholders in efforts toward water conservation.
The apex body of Indian alcoholic beverage manufacturers has called for the removal of non-tariff barriers by the European Union, which currently hinder the sale of the vast majority of Indian products in the EU.
The confederation comprises prominent Indian companies that produce and promote their product lines both within India and on the international stage.
CIABC, consistently expressing its concerns to the government, has emphasized once again that the trade agreement with the European Union concerning alcoholic beverages should mirror the ongoing negotiations with the UK.
“The most notable is the condition that for a product to qualify as a whisky, it must be matured for a period not less than three years, and brandy for one year,” CIABC Director General Vinod Giri said in a press release.
“It has been highlighted several times, along with scientific substantiations, that such long maturation is not applicable in a warm Indian climate. We believe that it is effectively a non-tariff barrier since long maturation increases the cost of Indian products by 30-40 per cent as spirit evaporates 10-15 per cent every year under Indian climate (compared to 1-2 per cent in Europe) and the cost of capital deployed during maturation (8-10 per cent per annum in India compared to 2-3 per cent for Europe),” Giri added.
“We firmly believe that if the EU does not repeal the law pertaining to the maturation, any trade agreement will be one-sided, thus favouring only the EU and doing nothing for the Indian industry,” he added.
Additionally, the representative from CIABC emphasized the need for parity between the EU and the UK, advocating for tax-free trade between the two. Furthermore, the representative noted the minimal transportation costs between the EU and the UK, attributing it to their geographical proximity.
“If the deals agreed upon are any different, one can expect the trade to start using the more favourable route without any incremental cost or control,” Giri added.
Moreover, the CIABC pointed out that many trade agreements typically involve a “most favored nation” status, potentially prompting other nations to seek parity if discrepancies exist in the agreements.
Illustrating with the India-Australia Free Trade Agreement as an example, CIABC clarified that if India extends more significant concessions to another country, Australia would have the right to demand equal treatment. Therefore, Giri emphasized that the terms offered to the EU for wines must align with what has been proposed to Australia.
“Considering all this, we firmly believe that India should offer the EU the same deal that is eventually agreed with the UK on spirits and what has been agreed upon with Australia on wines. Further, India should not offer any concessions if the EU does not open up its market for Indian products by repealing rules pertaining to maturation,” Giri added.
Walmart-backed PhonePe recently made an offer to cash-strapped Dunzo to invest a significant amount in its merchant network business, at a time the latter is desperately seeking cash, sources aware of the talks said.
However, the proposal did not progress as investors of the struggling startup expressed reservations. This hesitation stemmed from the strategic implications of PhonePe, primarily owned by Walmart following its separation from the ecommerce firm Flipkart, according to sources familiar with the discussions.
Despite clear indications of Dunzo’s depleting cash reserves, PhonePe conducted weeks of due diligence. Dunzo, grappling with financial challenges, entered into discussions with PhonePe with the expectation that an investment could alleviate a portion of its growing debt, according to individuals familiar with the dynamics of the conversation.
Before Dunzo can secure investment from new entities, particularly strategic investors such as US retailer Walmart or others, it requires approval from Reliance Retail, which holds a substantial stake of nearly 26% in the company.
“Reliance Retail has not been approached with any such firm proposal that could be considered,” a spokesperson for Reliance Retail said, adding that the information on PhonePe’s offer is factually incorrect. PhonePe declined to comment on the matter.
Dunzo chief executive Kabeer Biswas said he has no comments to offer on “hearsay stories”.
“We are trying to run a profitable growing business and would continue to keep our heads down and execute,” he said in an email response.
Insiders reveal that Dunzo considered the deal as a means to address its liabilities of approximately INR 400-500 crore. PhonePe, having secured new capital at a $12 billion valuation, expressed interest in Dunzo due to its ecommerce aspirations facilitated by Pincode, operated on the ONDC (Open Network for Digital Commerce) network.
The payments company is actively seeking to onboard merchants across various ecommerce use cases. Sources mentioned earlier noted that the company has been investing in user acquisition and offering discounts on the Pincode platform, underscoring its keen interest in the distressed delivery firm.
“PhonePe was the most aggressive in terms of the interest they had shown for the asset and despite the annoying crisis, Dunzo has built one of the largest third-party merchant networks on its platform. That would be a ready asset for a new entrant like PhonePe to scale up the ecommerce venture,” a person aware of the talks said. “Another new-age company had shown interest, but those talks fizzled out quite early and wasn’t taken to investors,” this person added.
Although discussions with PhonePe have fallen through, this development contributes to Dunzo’s persistent endeavors to overcome escalating challenges. A report on December 11 indicated that Reliance Retail has not yet confirmed a new investment in Dunzo, exacerbating the urgent need for capital by the struggling company.
“There are conversations underway on how to settle the liabilities with creditors amid the ongoing crisis, with creditors thinking if something can be recovered instead of nothing,” one of the people mentioned above said.
The quick-commerce startup is grappling with difficulties in compensating even a minimal staff and is experiencing growing pressure from vendors regarding outstanding dues.
On October 10, it was reported that the board and investors, including Reliance Retail, were reviewing all significant payments made by the company.
From shaping environmental policies to revolutionising what lands on our dinner plates, COP 28 (the 28th edition of the Conference of the Parties), is making waves towards a future that is not just climate friendly, but downright, positive. With its goal set at hosting a carbon-neutral conference, it has emerged as a pioneering event in history. We’re not talking about your typical conference cuisine here. Picture it: leading discussions over a 1.5°C aligned menu, with more than two-thirds of the spread, either vegetarian or vegan (entirely plant-based). And while, two- thirds does not sound like a lot, take a seat and let it sink in — nearly 250,000 meals were served every single day for a whopping 12 days!!!
While COP 28 crafted its environmental policies and etched its goal into our lives, it set an unspoken agenda to inspire plant powered menus and conscious trends in the food industry. Before we try to delve into its impact, let’s understand what the 1.5°C menu means.
1.5°C: COP 28 ‘s Culinary Compass towards Conscious Eating
No matter your job or where you work, that number, 1.5°C, is a big deal. It’s like a speed limit for how much the Earth’s temperature can rise before things get tricky. Leaders agreed on this number in the 2015 Paris Agreement, stating that if we go beyond it, some of the effects of climate change could start to become irreversible.
Having put in place a 1.5°C aligned menu, the conference reinstated the importance of our climate compass, and gave not just the attendees, but people across the world a directional guide to conscious catering. The menu allowed delegates to enjoy breakfast, lunch, dinner, and a snack without exceeding the individual “budget” of 2.3k CO2e per day. Even on a large-scale event like this one, efforts were made to minimise waste, provide sustainable packaging, source local and regional produce, and recycle where possible.
Plant Based Menus Take The Centre Stage
In addition to expressing a global commitment to environmental responsibility, COP 28 ‘s uncompromising concentration on a menu that was primarily plant-based indicates an important turning point in culinary trends. The emphasis on incorporating more vegetarian and plant-based options stems not only from an ethical standpoint but also from a pragmatic response to changing consumer preferences. Restaurants, often regarded as trendsetters, are waking up to the growing demand for environmentally friendly dining experiences, while being presented with a special chance to match this need with their offerings.
Creative and delicious plant-based dishes may appear more frequently on menus, catering to a wide range of palates from flexitarians looking to explore greener options to ardent vegans. By doing this, restaurants can become partners in promoting environmental stewardship and help lower the carbon footprint associated with food production. While some may find the shift demanding, it simultaneously unlocks doors to unparalleled innovation and culinary creativity. Plant- based options could be a difficult segment for everyone to get into but it also gives way to creativity and innovation in cooking. Chefs are given the chance to play around with flavours, textures, and ingredients to create dishes that satisfy palates while also adhering to ethical and environmental standards.
Impact Beyond The Kitchen
This transformation isn’t confined to crafting plant-based menus; it resonates far beyond the confines of restaurant and hotel kitchens, extending its reach into our very homes. While numerous cafes and restaurants have already embraced a commitment to local, organic, and sustainable ingredients, COP28 emerges as a trailblazer, taking a spot as a legacy-maker for this evolving trend. It goes beyond just a culinary shift, and symbolises a dedication to environmental responsibility, infusing a delectable essence into the evolving narrative of pant-based food. The idea of kitchens returning to their roots, where each ingredient becomes a pledge to the planet, is not only a visionary concept but also a compelling reality that COP28 is championing.
Bottom Line
Welcoming more plant-based options on the menu can bring both challenges and exciting opportunities for restaurants. While it might seem like a chance to shine and make a mark in the industry today, in the long run, it’s going to be the key to survival for many. To all my friends in the restaurant business, here’s a friendly tip: let those challenges be the stepping stones to showcase your culinary expertise. It’s not just about adapting to the changing scene; it’s about thriving while balancing responsibility and the joy of creating delicious dishes. So, chefs and restaurateurs, gear up for a journey that thrives on a sweet balance of responsibility and flavorful delight.
Swiggy unveiled Pockethero on Monday, a new feature dedicated to enhancing the accessibility and affordability of online food ordering for budget-conscious consumers.
Currently operational in Delhi-NCR, Jaipur, Lucknow, and Chandigarh, Pockethero is set to launch soon in major cities such as Bengaluru, Mumbai, Pune, Chennai, Hyderabad, and Kolkata.
Accessible through the Swiggy app, Pockethero will exclusively showcase a curated list of restaurant partners located within a three-kilometer delivery radius. Users can enjoy complimentary delivery services along with discounts of up to 60%. This feature is anticipated to be particularly advantageous for students and is likely to attract a new wave of first-time users to the app.
Participating in the Pockethero initiative will not only grant restaurants increased visibility but will also position them as a preferred choice for users facing budget constraints and seeking a more economical online food delivery solution.
“Pockethero aims at making food delivery accessible to a set of users who today may find online food delivery less value for money,” said Sidharth Bhakoo, VP, national business head at Swiggy.
To utilize Pockethero, users can launch the Swiggy app, go to the Food category, and locate it conveniently placed alongside the Offer zone.
Curefoods, a Bengaluru-based cloud kitchen startup with marquee investors including Binny Bansal’s Three State Ventures, IronPillar, Chiratae Ventures, ASK Finance, and Winter Capital, has infused INR 10 crore ($1.2 million) into the seed funding round of food discovery platform Hogr.
This investment comes just a week after Curefoods appointed Avani Davda, former CEO of Tata Starbucks, to its board.
Hogr plans to utilize the newly acquired capital to broaden its reach, enhance its features, and introduce updates aimed at improving the overall user experience.
Established in June of this year by Jugul Thachery and Harish Harshan, Hogr enables users to explore restaurants and dishes by offering personalized recommendations from contacts, family, friends, and like-minded food enthusiasts with similar tastes. The platform provides customized suggestions to aid informed dining decisions and fosters the creation of a diverse food network through its user-friendly recommendation system.
Bengaluru-based Hogr aims to revolutionize the traditional discovery of dishes and restaurants. In a statement, Curefoods highlighted that the app streamlines this process, offering users an effortless way to discover new culinary experiences and share recommendations within a social network of food enthusiasts.
“We see Hogr as more than just an app. We strive to create a community where food enthusiasts come together to share the joy of discovering new dishes and places to eat, fostering social connections through this platform,” said Thachery.
Commenting on the funding, Ankit Nagori, founder of Curefoods, said, “We have noticed that Hogr addresses and streamlines the challenge of discovering new dishes and restaurants, as well as forms a food community via peer-to-peer recommendations. This aspect intrigued us and motivated our decision to invest in this app.”
Established by Nagori in 2020, Curefoods encompasses brands like EatFit, Cakezone, Nomad Pizza, Sharief Bhai Biryani, and Frozen Bottle. The startup asserts its operation of more than 200 cloud kitchens and offline stores, serving over 10 cuisines across 15 cities in India.
Curefoods has secured approximately $220 million in funding from over 25 investors and is actively expanding its presence in the food sector.
It recently acquired the foodtech startup Yumlane for an undisclosed sum.
In July of this year, Curefoods made a strategic investment in the Hyderabad-based millet startup Millet Express, aiming to support its expansion and reach a broader audience for millet-based products.
The investment in Millet Express came two months after Curefoods raised INR 300 crore ($37 million) in a funding round led by Three State Ventures. This funding round consisted of a combination of primary and secondary equity and debt.
Earlier, Curefoods successfully acquired several startups, encompassing Masala Box, a subscription-based home-cooked meals startup, Paratha Box, an Indian breakfast startup, CakeZone, an online confectionery chain, Ammi’s Biryani, a biryani brand, and the pizza brands Olio and Crusto’s. Additionally, they added the online chaat brand Chaat Street to their portfolio.
As the Christmas and New Year festivities unfold, the Godrej Food Trends Report explores India’s culinary scene, shining a spotlight on the enduring love for baked treats. Cakes and pastries, once considered occasional luxuries, now seamlessly weave into festive traditions, highlighting the nation’s diverse culinary choices. The ongoing fondness for these baked delights holds a special place in Indian hearts, evolving into cherished indulgences. This transformation is attributed to the creative contributions of skilled bakers, playing a pivotal role in shaping and elevating this sweet category over time.
A notable trend highlighted in the Godrej Food Trends Report is the increasing eagerness of home consumers to venture into experimenting with pastries and cakes within their own kitchens. This shift signifies a craving for hands-on culinary experiences and a readiness to explore global culinary offerings. Consequently, there has been a broadening in the range of pastries crafted at home, enriching Indian kitchens with a captivating assortment of both traditional and international flavors.
Approximately 88% of experts attest to the indispensable role that bakeries play in culinary ecosystems. Emerging from this significance are distinct communities of bakers, exemplified by the kandurs in Kashmir, nanbais in Lucknow, Hyderabad, and Delhi, paders in Goa, and paowallas, Parsi, and Irani bakers in Mumbai and Gujarat. Together, these communities contribute to a diverse array of baked goods, encompassing local variations of cakes, pastries, and more.
The consensus among 88% of panelists is that Middle Eastern-inspired treats like Baklava and Kunefe are experiencing a surge in popularity. Yet, for daring enthusiasts who relish exploring complex flavor combinations that blend sweetness with spice, umami, and even fermented notes, engaging in baking workshops, embarking on mithai walks, and savoring dessert degustation menus offer thrilling opportunities for involvement.
75% of experts encourage the baking industry to embrace an extended and prosperous phase of rapid growth and transformation. This entails anticipating more innovation and the evolution of established offerings inspired by European and American baking traditions.
Rushina Munshaw Ghildiyal, managing director of Perfect Bite Consulting and Curating Editor of the annual Godrej Foods Trends Report says, “In India, on every special occasion or festival, individuals partake in savouring cultural sweet delicacies. With the arrival of Christmas celebrations, we are observing a delightful amalgamation of traditional and global influences in the pastry and cake landscape. Post covid, especially, home chefs are displaying their creativity and embracing a wide range of flavours into their baked creations. Godrej Food Trends Report indicates that the tradition of enjoying delectable cakes and pastries during the festive season is now stronger than ever.”
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