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With new technology, producing soda has become easier.
Mosheb is proud to say that his business has been thriving for 40 years, with income fluctuating with the seasons.
In Jangareddygudem in West Godavari district, a local has been running a soft drink business for the past 40 years. The process involves mixing water, salt and optional flavorings in a bottle, then placing it in a soda-making machine that injects carbon dioxide. Shake the bottle several times to ensure even distribution of gas. This process causes internal pressure to seal the bottle, ready for refrigerated soda the next morning.
Reflecting on the changes brought about by modern technology, Mosheb Shahib mentioned that machines now simplify soda production and enhance distribution capabilities. He recalled that in the beginning, goli sodas, including lemon sodas and colored sodas, were very popular due to Jangareddygudem's proximity to the agency area.
Previously, making soda involved more labor-intensive steps, including mixing water with lemon, flour and salt and then carbonating it before cooling it overnight. These sodas, especially lemon sodas and colored sodas, are sold in the morning and afternoon.
With the advent of new technology, producing sparkling water has become easier. The current method allows the direct use of mineral water, improving the cooling process and flavor. Today, there are many types of sodas to choose from, such as lemon soda, sweet soda, and cumin soda. Lemon sodas are popular with those looking for a break from the heat, sweet sodas are for those who need a quick sugar fix, and jeera sodas aid digestion.
Mosheb is proud to say that his business has been thriving for 40 years, with income fluctuating with the seasons. Sales peak in the summer due to increased demand, while declining during the monsoon and winter seasons. He believed that goli soda would taste better if prepared and stored overnight compared to if it were made immediately. His son also joined the industry, ensuring the continuation of their traditional craftsmanship. Mosheib is optimistic about seltzer's future relevance as people increasingly avoid chemical-laden cold drinks in favor of traditional options like high-strength seltzer.
