How Indian brands like Amul’s shuddhh ghee and Kerala-made Chandrika Soap are making a splash abroad

How Indian brands like Amul’s shuddhh ghee and Kerala-made Chandrika Soap are making a splash abroad

How Indian brands like Amul’s shuddhh ghee and Kerala-made Chandrika Soap are making a splash abroad

Americans and Europeans are putting traditional Indian foods and beauty products to unconventional use — shuddhh ghee to enhance the flavour of coffee and Chandrika bathing soap to shave their beards.

For instance, Amul Ghee, which is sold in the US through Amazon, is being plopped into mugs of latte to make bulletproof coffee, a health trend that espouses the virtues of a dollop of fat in the morning, instead of carbs.

Gopal Pillai, director and GM of Amazon India’s selling services, said local manufacturers and brands have hit the jackpot in the US and the Europe. “Apart from top brands, including Amul and Titan, many domestic players who were earlier contract manufacturers for international labels, are now reaching out directly to customers in the US through Amazon,” Pillai said.

For instance, an Indian manufacturer has sold bedsheets worth $100 million on Amazon’s US platform. However, this does not mean Americans love bright floral patterns on their beds.

“Abroad, people prefer white linen on beds. So, Indian bedsheets have become very popular as beach towels and throws,” said Pillai. That perhaps also explains why some are also being used as psychedelic wall hangings to aid in meditation.

Similarly, Kerala-made Chandrika Soap, which is arguably the world’s oldest Ayurvedic bathing bar, sold out during a ‘deal of the day’ event in the US. From creating rich lather during a shave to being stuffed in wardrobes as fresheners, these herbal soap bars, too, have stumbled upon new-found identities in foreign land.

“People across the world are quick to adopt local Indian practices, whether it’s Ayurveda or yoga,” said nutritionist Ishi Khosla. “The internet has shortened the timeline between gaining knowledge about a trend and its adoption.”

And thanks to the proliferation of Ayurveda across the world, indigenous copper tumblers that were once the mainstay of Indian kitchens are replacing beer and cocktail mugs made of glass in bars and homes abroad.

Among the many benefits of copper, the ones that Americans seem to lap up the most are, one, that it apparently keeps drinks “seven degrees colder” than glass; and two, lime juice tastes crispier in a metal cup compared with traditional pint glasses. Next in line are Tantuja sarees from Bengal, which Amazon has just started selling on its global platform.

It’s still early days but the artisans who weave them are keeping their fingers crossed: the Americans might just discover innovative ways to use six yards of cloth.

Source : brandequity





Driven by consumer demand, European butter prices have surged to reach almost €6,500/t in recent days.

Figures from the European Commission’s Milk Market Observatory (MMO) show that butter prices stood at €6,470/t on September 20 – 74% higher than the corresponding period in 2016.

The price has almost risen constantly since May 2016, when it made in the region of €2,500/t. Between then and now, prices have improved by nearly 160%.

Speaking to Agri Land on the record butter prices currently being witnessed, ICMSA (Irish Creamery Milk Suppliers Association) President John Comer said: “A butter bubble is potentially around the corner.

Butter prices have reached $7,000/t. Consumers haven’t rejected the product at that price up until now. However, there seems to be some evidence to suggest that’s just about to happen.

Comer added that powder prices need to rise to compensate for any potential decline in butter prices.

“There doesn’t seem to be any evidence of that happening currently. Even at the latest GDT auction, powder prices were down slightly and butter was back up again.”

In terms of what it means to the farm gate milk price, he said: “I think there is going to be another 1-1.5c/L [milk price increase] and then it will plateau at that.”

Comer also touched on some positives in the dairy market, saying: “Consumer resilience to the higher prices that we are currently facing is very good.

“The nutritional value of the product we produce has been underpinned by nutritionists and everybody is incorporating dairy into their daily diet across the globe.”

Source : Facebook Posts

Fiji market watch: Price hike for Jasmine Rice and ghee

Fiji market watch: Price hike for Jasmine Rice and ghee

Fiji market watch: Price hike for Jasmine Rice and ghee

Update: 1:17PM THE prices of Jasmine Rice and ghee (milk fat) have increased in local supermarket shelves.

As a result, the Consumer Council of Fiji has advised consumers to make prudent choices when shopping for the two items.

Council CEO Premila Kumar said they were not aware of this price increase, but companies they approached confirmed the hike.

She said those companies clarified the price increase was attributed to the change in global prices and supply shortages, affecting the prices of the two products.

In particular, Mrs Kumar said because of the increase in prices of world dairy products, the suppliers had increase its export price of milk fat in August this year.

Similarly, she said because of an increase in the global demand for Jasmine Rice, exporter Vietnam was unable to supply sufficiently to all its markets.

But according to the Council’s survey, here is what consumers are likely to be spending on the two products:

– the retail price of a 750ml bottle of ghee in February was on average around $10-$11; and this month shot up to $16.95;

– the retail price for 10kg Jasmine Rice in February ranged from $16-$18, and this month is in the range of $19.50-$24.

“However, given that both items are not under price control, different brands of the milk fat and Jasmine Rice are being sold at varying prices in the supermarkets,” Mrs Kumar said.

“In such situation, consumers are reminded to exercise consumer responsibility and engage in comparative shopping to get a cheaper deal in some supermarkets compared to others.”


Source : fijitimes

The goodness of Ghee from Rujuta’s gyan

The goodness of Ghee from Rujuta’s gyan

The goodness of Ghee

After rice, I feel Ghee occupies the unenviable position as one of the most misunderstood foods in India today. At one time considered the food of Gods, its now a “fattening” ingredient and somehow responsible for the lifestyle diseases of this generation. But is that the truth? Since the 70s and 80s when inspired by the marketing and propaganda of “heart healthy” vegetable oils, an entire country let go off its 5000-year old food wisdom to eat Ghee, has our heart health really improved? Are there fewer cases now of diabetes, high cholesterol, etc? Or did we make a blunder when Ghee was labeled “saturated fat” and pushed in the same category as trans-fats and hydrogenated fats?

Things we don’t know or don’t bother to know about Ghee Most common myths about Ghee and where you should banish them
Ghee has antibacterial and antiviral properties. Other than helping you recover from sickness, it ensures that you don’t fall sick. Ghee is fattening – Ghee by nature is lipolytic, that which breaks down fat. And this is due to its unique short chain fatty acid structure.
The anti-oxidants in Ghee make it the miraculous anti-wrinkling and anti-ageing therapy you were searching for. Ghee is a saturated fat – It’s a saturated fat, yes, but with such a unique structure that it actually helps mobilize fats from stubborn fat areas of the body. Not a saturated fat like trans-fats in your biscuits, cakes, pizza, etc.
Ghee is excellent for joint health as it lubricates and oxygenates them. Ghee will increase cholesterol – Ghee reduces cholesterol by increasing contribution of lipids towards metabolism. Liver produces excess cholesterol under stress. Ghee helps you de-stress, sleep better and wake up fresher.
Ghee takes nutrients from your food and deliver them through fat permeable membranes like in the brain. Ghee is harmful for heart – Rich in antioxidants, conjugated linoleic acid (CLA) and fat soluble vitamins like A, E, D, Ghee has just what you need for a healthy heart.
Ghee improves your satiety signal and ensures you eat the right amount of food. Ok, ok fine, Ghee is good, but must not eat it too much – Traditionally we add Ghee in each meal. The quantity at which the taste of food is best is the right quantity. Only your tongue and stomach can tell you that.

What does our ancient food wisdom tells us: Runam krutva, ghrutam pibet – take a loan, but drink ghee. Cook in it or add on top of cooked food, it will continue to bless you.

P.S: And yes, the best Ghee is the one made at home from an Indian cow’s milk. The next decent option is Ghee from buffalo milk. The jersey cow milk and Ghee has no benefits that you seek. So that rules out the tetra packed milk unfortunately. What you can do is – support a goshala and help preserve the Indian cow.
For people outside India – Use the best possible option but start making a demand for Indian cow milk/ butter. Especially if you are in a country where “customer is the king”.



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