Aerated water or carbonated water or soda has its inception in 1772 by Priestley. Large scale manufacturing of aerated water was commenced by Paul at Geneva and shortly afterwards by Schweppe in London.

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Soda is nothing but passing CO₂ through water and is not added with any kind of flavour or sugar. The water employed must be exceptionally pure both from chemical and bacteriological standpoints. Generally, soda is made from ordinary or filtered water but is made from the water that is treated to make it low TDS (Total Dissolved Solids) by  removal of undesired hard minerals. It is then blended and chilled for effective carbonation. The carbonated water is then filled into bottles.

The supervisor checks the quality of soda by maintaining the pressure of CO₂ and also by tasting the soda. Soda bottles are then inspected through illuminated light to check any kind of impurity that might have moved to liquid. Bottles, after inspection, are capped. Then the bottles are tested for leakage and are sent for soaking bay where these are kept for at least 72 hours for any kind of deformity, leakage, ballooning, bursting. Thereafter, the bottles are labeled. The labeled bottles are kept in trays for shrink wrappage.

From a single member family,   today has grown to a tribe of big and small members:

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Introducing a whole new range of gluten free products specially for Celiac Patients