Aonla Processing Project Report



You can get the project report of the Aonla Processing Unit immediate by paying a nominal prescribed fee.

Aonla is a popular fruit crop in India’s tropical and subtropical regions. Nelli, Amalakki, Aonla, Indian gooseberry, and more names have been given to it. Aonla is a “wonder fruit for health” because of its high concentration of vitamins and tannins. Among indigenous medicines, it is highly prized. Aonla fruit provides three times more protein and 160 times more vitamin C (699 mg/100 g) than an apple.

In comparison to an apple, the edible tissue of an aonla contains three times more protein and 160 times more vitamin C. The high popularity of aonla fruits may be due to their strong medicinal properties and the fact that they are the richest source of vitamin C among all fruits, except Barbados cherries. However, it has a lot of potential for being processed into a variety of high-quality products with a lot of demand in domestic and international markets.


Traditional treatments use fresh or dried fruit to cure diarrhoea, jaundice, and inflammations. To relieve headaches and dizziness, the pulp is spread on the head. Rural inhabitants have utilised Aonla leaves and fruit in its growing areas for fever and inflammatory treatments. The fruits of Emblica officinalis were found to have potent anti-oxidant adaptogenic, hepatoprotective, anti-tumor, and anti-ulcerogenic properties.


Aonla fruits are widely utilised in the Unani and Ayurvedic medical systems in the form of fresh fruit or powder in various formulations such as Chyawanprash, Rasayana, Triphala, and Aristha, all of which promote health and longevity. Because the fruit is acrid, cooling, refrigerant, diuretic, and laxative, it is used to cure chronic dysentery, bronchitis, diabetes, fever, diarrhoea, jaundice, dyspepsia, and coughs, among other conditions.

Several active tannoid principles have been found in addition to this powerful anti-oxidant, which appears to be responsible for its health advantages. Expectorant, purgative, spasmolytic, antimicrobial, hypoglycemic, hepatoprotective, and hypolipidemic properties have been observed for aonla. Anti-pyretic, laxative, and tonic activities of the aqueous extract have been documented and antibacterial activity.

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You will receive the report in PDF instantly. With the help of sample project reports, you can prepare a business proposal as per your objectives. You can do project reports yourself in Word or Excel format as per the requirement. If you buy this report then this deal is definitely beneficial for you.

Market Potential

Aonla extract (ingredients) can be found in various foods and beverages, including nutritious bars, cereals, jams, powder beverage mixes, yogurts, and dietary supplements. Aonla is primarily used to make chayavanprash, ayurvedic medications, cosmetics, and other value-added products like preserves, juice, ready-to-serve drinks, fruit bars, mouth fresheners, and more. It is exported from India to the United States, Japan, Nepal, Bangladesh, Malaysia, Germany, and the Netherlands. Effective production, processing, and marketing of Aonla extracts are predicted to increase market size during the next decade.

Value – Added Products

Aonla Murabba is made using well-ripened fruits, which might be whole or in huge chunks. Aonla is pricked (pierced) to remove the astringency and allow the sugar syrup to penetrate the fruit. It has the therapeutic effect of cleansing blood and also aids in cholesterol reduction and vision improvement.

Aonla Jam

Jam is a concentrated fruit product with a hefty body and a solid natural fruit flavour. The fruit has pectin, which gives it a good set, and sugar, which has a high concentration, aids in its preservation. It’s made by boiling the fruit pulp and juice with a suitable amount of sugar until it’s thick enough to hold the fruit tissues in place. A fruit jam should have 45 percent fruit and 68 percent total soluble solids in it.

Aonla chutney

Aonla chutney is often hot, sweet, smooth, and spicy, with a mellow flavour. To improve the taste and nutritional content, raising and dry fruits are sometimes added. Aonla preserve, also known as aonla murabba in India, is a top-rated traditional product. It has the therapeutic effect of purifying blood and also aids in the reduction of cholesterol and the improvement of vision.

Aonla Preserves

Aonla preserve, also known as aonla/murabba in India, is a top-rated traditional product. It offers the benefit of cleansing the blood, lowering cholesterol levels, and enhancing vision. Preserves are made from matured, entire, or large pieces of fruit that have been soaked with sugar until they are delicate and transparent. A minimum of 55% fruit should be present in the preserve.

Osmo-Air Dried Aonla Slices

This is a new product in which aonla fruits are dipped in a 70% sugar syrup overnight and then dried in a hot air oven at 60° C for a day.

Osmo-Vac Dehydrated Aonla Segment

The impregnated solutes and the removal of water without thermal stress are essential aspects of quality improvement. It is feasible to preserve natural flavors and color in fruit products by using the right solutes and maintaining a balanced and controlled water removal and impregnation ratio. We blanched the fruits in a boiled alkali (2 percent NaOH) solution for 5-8 minutes to remove the astringency.

The fruits were rinsed three times in tap water and then steeped for 20 minutes in citric acid (0.1%) to neutralize the alkali treatment and eliminate the astringency. Aonla segments were weighed and suspended in a 60% sugar solution with 0.05 percent potassium metabisulphite and 0.1 percent citric acid in a stainless vessel for easy separation of parts and removal of seeds. The solution’s temperature (60oC) and sugar concentration (60oBrix) were kept constant.

To ensure that the samples were soaked correctly, the ratio of fruits to the osmotic solution was kept constant at 1:4. After 6 hours of immersion, the pieces were removed from the osmotic solution, drained immediately, and carefully cleaned using tissue paper to remove the adhering sugar solution from the segments’ surface.

The pre-treatment samples were spread on perforated aluminum trays with a load of 0.40 g/cm2 and held in a vacuum drier at 640 mmHg until the final product was 9 percent moisture, then air packed and stored at room temperature with a relative humidity of 55-65 percent.

Aonla Pills

Aonla pills are made by drying aonla pulp that has been combined with crushed cumin, ginger, and salt. These pills are tasty, easy to digest, and high in vitamin C.

Aonla Pickles

Pickling is the process of preserving fruit or vegetables in salt or vinegar. Spices and oil can be added to the pickle as well. The use of common salt at a concentration of 15% avoids deterioration. Vinegar, at 2%, also works as a preservative.

Aonla Shred

Even in its dry form, this product is high in vitamin C. The presence of leucoanthocyanins or polyphenols is attributed to the stability of ascorbic acid in the dried product of an aonla. Aonla shreds can be processed in a variety of ways. After cleaning the fruit, we grind it into shreds. Shreds were mixed with 4% salts and dried to a moisture content of 15%.400-gauge polyethylene pouches are used for packing and storing. Aonla segment was treated at various concentrations and temperatures, indicating that the aonla segment performed best at 60Brix sugar aonla concentrate and 60oC temperature.


Aonla is sliced into small pieces and dried in the sun in the traditional method, which darkens the color of the product while also producing significant ascorbic acid losses. Fresh aonla fruit is sliced into 5-6 pieces and blanched in hot water for 5-6 minutes. Blanched pieces are treated with salt, which causes osmosis to extract water from the fruit pieces. The product is dried in a tray dryer at 60-70°C after being leached. This enhanced approach keeps roughly 50% of the ascorbic acid while also improving the color and texture.

Key points of the aonla processing project report

The project report of the aonla processing unit includes all the necessary information. The main points included in the report are as follows.

Sr. No.Particulars
1Purpose Of The Document
3Market Potential
4Product Description
5Product Uses
6Raw Material
7Manufacturing Process
8Project Components
10Civil Work
11Machinery & Equipments
12Miscellaneous Asset
13Power Requirement
14Man Power Requirement
15Financial Aspects
16Balance Sheet
17Profitability Statement
18Cash Flow Statement
19Loan Repayment Schedule
20Depreciation Schedule
22Production And Raw Material Consumed
23Closing Stock And Working Capital
25Salary & Wages
26Financial Indicators
27Break-Even Analysis
29License & Approvals
30S.W.O.T. Analysis

Raw Material

  • For this whole product, fresh Aonla sound mature fruit is necessary.
  • To add test and taste, you’ll need sugar, citric acid, and other components.
  • Suitable packaging material is necessary for the final product packing.
  • Aonla Preserve’s average raw material cost will be Rs. (Approx.) 85-95.

Manufacturing Process

The steps for making Aonla Preserve/ Murabba are as follows:

The preserve is a mature fruit or its fragments that have been treated with heavy sugar syrup till they are delicate and transparent.TSS – 68°brix and fruit pulp – 55 % are FPO specifications for preserves.

Methods in general

  • Use a fork, needle, or gooseberry pricker to prick the berries.
  • Remove astringency by steeping in a 2 percent salt solution for 24 hours.
  • Wash well after dipping in a 2 percent alum solution for 24 hours.
  • Cook until the segments are tender but not broken or cracked.

Considerations in general

Because cooking Aonla directly in syrup shrinks the fruit and limits sugar absorption, it should be blanched first to soften it enough to absorb water before steeping in syrup. Fruits can be cooked in syrup using one of two methods:

Rapid Process
  • Aonla is prepared in a low-sugar syrup. The syrup is allowed to boil with gentle heat until it reaches the desired thickness.
  • The final sugar concentration should not be less than 68 percent, which corresponds to a boiling point of 106° C.
  • Rapid boiling should be avoided because it makes the fruit challenging, especially in a large shallow pan with only a small amount of syrup.
  • Although this is a straightforward and inexpensive method, the product’s flavour and color are significantly diminished during the boiling process.
Slow process
  • The Aonla is blanched until it reaches a soft consistency.
  • Then, in alternate layers, sugar equal to the weight of the fruit is added to the fruit, and the combination is left to stand for 24 hours.
  • The Aonla releases water during this time, and the sugar dissolves, resulting in a syrup with a 37-38 percent TSS content.
  • After removing the Aonla, the syrup is boiled the next day to increase its strength to about 60% TSS.
  • A small amount of citric acid (1 to 1.5 g/kg sugar) is added to invert some cane sugar and avoid crystallization.
  • After that, the entire mass is cooked for 4-5 minutes and preserved for 24 hours.
  • On the third day, the syrup’s strength is increased by boiling to around 65 percent TSS.
  • After that, the fruit is left in the syrup for a day before its strength is increased to 70% TSS, and the Aonla is left in it for a week.
  • The preserves are now finished and ready to be packaged into containers. This strategy is commonly used.
Business Plan

To start aonla processing business, first prepare the project report and business plan. Include your strategy in the project report and prepare a business plan. Calculate fixed and working capital costs for the business. In addition, prepare an estimated balance sheet and statement of profit and loss. 

Also Buy

Buy the project report of aonla processing immediately. It contains information about the process in aonla processing project. Along with this, you can also buy project reports for Amla Processing, Tea Processing, Masala Industry, Soft Drinks and Potato Chips Business.

Aonla Project Report is beneficial for all persons. A business plan for all-purpose can be prepared with the help of the report format of the aonla project report. This report will be helpful for Chartered Accountants, Tax Consultants, Students, and all Businessmen.

Machinery & Equipments

  • Fruit washing machine.
  • Cooking kettle.
  • Storage tank.
  • Semi-automatic Induction sealing machine.

Critical situations during Aonla processing

  • From October through February, the aonla season is relatively short. As a result, during this season, one must process the most significant amount of aonla and make aonla pulp accessible for the remaining months to generate value-added goods.
  • The factory should be close to an aonla-growing area and easily accessible by train and road.
  • Processing aonla need specialized knowledge to produce value-added goods. Separation of seeds and uniformity of aonla pulp to prevent the bitter taste from developing if suitable pre-treatment is not performed before pulping.
  • The plant must be adaptable enough to digest different fruits native to the area where it is planted.
  • The product mix based on aonla must be expanded to make the plant sustainable and practical. 


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