Bean to bar: a conscious food choice

New Delhi

Fruity, floral, earthy, herbal, spicy or tangy – the bright flavors of bean-derived foods and drinks made in India are finding more takers than ever. Known by different names such as bean to bar, crop to cup or farm to cup, the concept of conscious grain sourcing and involvement in the whole process has become a major food trend to meet consumer needs at the search for sustainable alternatives.



“For the past two years, coffee choices have been limited to big international brands or a few traditional Indian brands. However, the pandemic has had a huge impact on people’s lives and consumers have now stepped up their search for conscious sourcing. As a result, the farm-to-cup concept has become a preferred choice,” says Grace Muivah, founder of nGarum, a bean-to-bar cafe in Gurugram that uses single-origin, hand-picked and grown beans. organically in the hills of northeast India.

According to market research reports, the Indian chocolate market was estimated at $1687.23 million (more 13,400 crore) in 2022 and is expected to grow at an annual growth rate of over 6.69% due to changing consumer tastes. More and more companies are now moving towards cutting-edge strategies to make organic chocolates to meet the demand in this segment, and bean to bar is one such concept.




Dessert made with locally and organically grown cocoa beans

In the conventional system, drinks and chocolates are made using grains from another party. But in the case of bean to bar, the chocolatier works closely with farmers, hand-picks green beans from micro-batches, roasts the beans themselves, and finally prepares desserts, entrees, and desserts. drinks.



The brands that follow this concept are directly linked to the farmers, without any intermediary. These are relatively healthier because all the ingredients are unprocessed and carefully selected. “It’s not a mass product. One cannot produce large quantities because of the time, care and attention required at every step, from cultivation to processing,” says Nishant Sinha, founder of Roastery Coffee House, a cafe with branches across India. The brand hand-selects beans from Chikkamagaluru in Karnataka and from the Koraput hills of Odisha.

These flavorful, naturally sourced beans lend themselves to a wide variety of dishes and combinations. Sanjana Patel, Creative Director at La Folie, an artisan chocolate brand in Mumbai that sources beans from Karnataka and Kerala, says, “We make couverture chocolate, which is made with only cocoa butter. We use different types of sugars such as cane sugar, organic jaggery or organic coconut sugar and date powder. There is also the option of strawberry powder or beetroot powder for diabetics.



The thoroughness and care taken in the process make these products top of the line. Ishan Pansuria, founder of Toska Chocolates, an artisanal chocolate brand, says: “The chocolates are incredibly tasty with very few ingredients, mostly sugar and cocoa. This allows the chocolate flavors to shine through.


Bean to bar: a conscious food choice



RECIPE

Cranberry coffee

Total 280ml

Espresso – 30ml

Cranberry – 120ml

Seven Up – 80ml

Ice cube – 3 pieces

Not –

1. Take a wine glass and put three pieces of ice in it

2. Add cranberry juice

3. Add the sweet soda while the ice is floating, just above the ice to hold the second layer

4. Keeping the layers intact, add a shot espresso straight into a string over ice

5. Let it sit for a while, swirl and enjoy the refreshing cranberry coffee

By Nishant Sinha, coffee expert

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