Fermented beverages from opuntia species: Composition, commercialization and future outlook

Beverages play a vital role in the livelihood of human beings. Drinks, particularly those processed from fruits, provide nutritional and health benefits, and they also support socio-economic livelihood. Beverages have also become part of the culture and tradition among indigenous communities, being served at social gatherings, funerals, and marriages. The manufacturing processes of fermented beverages relies on age-long traditional procedures modernized with available equipment and novel processing operations. Development in science and technology has led to the conception of a variety of fermented products like cider, beer, kombucha, and wine. Although tropical and cactus fruits have been harnessed for the development of fermented beverages, these products are yet to catch global consumers' attention. This chapter provides an overview on the different types of fermented beverages produced from Opuntia spp. with information on the composition of these beverages. Additionally, an insight into the status and scope of commercialization of beverages from Opuntia spp. as well as projections and future development areas were highlighted.