


































Food Science and Nutrition Studies 

ISSN 2573-1661 (Print) ISSN 2573-167X (Online) 

Vol. 1, No. 1, 2017 

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23 
 

Entrepreneurial Skill Development through Aonla Processing in 

Punjab, India 

Manoj Kumar Mahawar1*, Kirti Jalgaonkar1, Dattatreya Kadam2 & Prasad Chavan1 

1 HCP Division, ICAR-Central Institute of Post-Harvest Engineering and Technology Abohar, Punjab, 

India 

2 ASEC Division, ICAR-Central Institute of Post-Harvest Engineering and Technology Ludhiana, 

Punjab, India 

* Manoj Kumar Mahawar, E-mail: manojmahawar362@gmail.com 

 

Received: April 5, 2017          Accepted: April 25, 2017        Online Published: May 5, 2017 

doi:10.22158/fsns.v1n1p23        URL: http://dx.doi.org/10.22158/fsns.v1n1p23 

 

Abstract 

Indian economy is predominantly dependent on agriculture and allied sectors as they are the important 

source of raw material and demand for many industrial products. As one among the allied sector, food 

processing sector is nowadays gaining attention amid entrepreneurs across the country. Famer’s 

interest as an entrepreneur is constantly increasing in terms of investment which creates a promising 

atmosphere for affluent growth of food processing industry. Ministry of Food Processing Industries, 

Govt. of India is a wing which is actively engaged in promoting entrepreneurial activities in fruits and 

vegetables processing sector. However, there exists a definite demand to attract the small and marginal 

farmers to avail this entrepreneurship facility so that it can help in improving their livelihood and 

become a source of their family income. This particular case study is a representation of facilities 

availed by some entrepreneurs in ICAR-CIPHET Abohar for aonla processing. Such kind of 

information may become a source of encouragement for the farmers who are having a desire to 

promote themselves as farmer cum businessman. 

Keywords 

entrepreneurship, aonla, processing, pilot plant 

 

1. Introduction 

Although, India stands second in agricultural production but Indian agriculture is severely suffering 

with unacceptable level of wastages and failed to provide remunerative prices to farmers. This problem 

could be curtailed if appropriate strategies can be adopted for processing of agricultural commodities 

(especially fruits and vegetables) at their production catchments. In a study conducted by Nanda et al. 

(2012), the estimated losses are 5.8% to 18% for fruits and 7.5% to 13% for vegetables, respectively. 



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The food processing sector surrounds with plentiful opportunities for the entrepreneurs, nevertheless 

the industry is forced to revamp the overall value and speed of its innovations. Significant progress of 

entrepreneurship in food processing segment will create work opportunities for rural youth and thereby 

augmenting the living standard of the people across the country (Negi, 2013). 

Indian government under various schemes of MoFPI is encouraging the Entrepreneurial Development 

Programmes (EDP) which are intended to provide assistance to an individual in strengthening his 

entrepreneurial motive and in achieving skills and capabilities required for playing his entrepreneurial 

role effectively (Kumari, 2014). However, due to lack of skill, basic materials and inexperience, it 

might be difficult for new entrepreneur to launch and manage their enterprises. It is not only needed to 

motivate them but skilled them to manage their venture (Awasthi et al., 2006).  

Processing of horticultural produce into value added products is emphasized by the Government of 

India by providing ample opportunities to the young potential entrepreneurs through EDP’s and 

encourages them to establish their own processing industries. EDP helped the trainees in gaining basic 

knowledge of processing methodology, technological interventions and marketing of the product. 

Hands-on-training experience provides motivation and confidence to the trainees to initiate and manage 

a business venture. During such programs, trainees are also educated about the opportunities and 

financial assistance available for food processing units. The information to avail credit facilities from 

banks/financial institutions and assistance from the developmental organizations to procure 

equipments/raw material is also provided. Proper guidance towards establishment of marketing 

linkages for the developed products and the possible risk factors in running the units is also explained 

during the tenure of training (Anonymous, 2013). 

Under Indian Council of Agricultural Research (ICAR), Central Institute of Post-Harvest Engineering 

& Technology (CIPHET), Ludhiana is established with the vision of ensuring better income to farmers 

through post-harvest processing interventions. This can be achieved through value addition and 

by-product utilization of the agricultural produce (cereals, oilseeds, fruit and vegetables).  

Indian Gooseberry or Aonla (Phyllanthus emblica L.) is one of the richest sources of vitamin C and is 

known for its medicinal values since long time. The crop is most ideal for arid regions of Punjab and 

Rajasthan like Abohar, Sriganganagar, etc. The main cultivated varieties of aonla are Kanchan (NA-4), 

Banarasi, Bansi Red, Desi, Krishna, Francis (Hathijool), Chakaiya, Pink tinged, NA-6, NA-7, NA-8, 

NA-9 and NA-10 (Rakesh et al., 2004). Due to its high astringency and low shelf life, the fruit is not 

popular as table fruit. The other methods of extending shelf life are by processing to murabba, pickle, 

juice syrup, squash and dehydrated powder (Kalra, 1988). As of now, the commercialization of aonla 

processing is limited and hence the growers are encouraged for entrepreneurship and ultimately 

towards establishment of small/medium/cottage level industries. But, for confidence boosting of small 

scale entrepreneurs and beginners to establish the industry on its own, it requires hands on experience 

so that they can adequately invest for procurement of machineries. The knowledge and practical 

exposure provided during the training will help in examining the entire facilities required to establish 



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the plant according to their needs and available infrastructure (Kadam et al., 2012). 

To enhance the processing perspectives of aonla as well as to improve the awareness of processing 

among the local farmers, Horticultural Crop Processing Division, ICAR-CIPHET Abohar is committed 

to organize need-based trainings for a period of 3-4 days. Interested participants from Punjab and 

Rajasthan attend such programs and gain requisite exposure under the guidance of scientific experts. A 

pilot plant facility is available at the division which is used for the processing operations to develop 

various valorized products. This study summarizes the overall evaluation of the processing and value 

addition of aonla using the existing pilot plant facility at ICAR-CIPHET Abohar. 

 

2. Materials and Methods 

An EDP on “Aonla Processing and Value addition” was organized from 29th February to 2nd March, 

2016 at HCP division which was attended by 4 farmers from Punjab and Rajasthan. For processing 

operations, aonla fruits with similar maturation characteristics were procured from the farm of 

ICAR-CIPHET Abohar, Punjab, India. Dust and other impurities were removed by washing the fruits 

in tap water. The cleaned fruits were sorted and weighed as per the usage. The existing pilot scale 

facility was used for various processing operations (grading, shredding, pricking, juicing, etc.). 

2.1 Pilot Scale Processing Plant  

Existing pilot plant contains, fruit washing tank (100 kg/h), fruit holding tank (100 kg/h), aonla grader 

(4 grades), aonla shredder (300 kg/h), aonla juice extractor (55 lit/h) and batch pasteurizer (30 lit/h). 

The view of the established pilot plant has been shown in Figure 1. 

 

 

Figure 1. Pilot Plant Established at Agro Processing Unit 

 

2.2 Preparation of Aonla Juice 

Raw material of good quality aonla were sorted and washed with normal water. Cleaned fruits were 

weighed and crushed in aonla shredder in the batches of 5 kg. Aonla shreds were collected from the 

two outlets while seeds were separated and collected at the outlet provided at bottom. After removal of 



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the seeds, the recovery of the shred was 60% to 65%. The collected shreds were subjected to pressing 

using hydraulic juice extractor (pressure range: 0-420 kg/cm2) for collection of juice. Juice was then 

pasteurized at 82 ± 4°C for 2 min and then allowed to cool to 55 ± 2°C. Potassium metabisulphate (2 g) 

was added to the juice as a preservative and the juice was packed in plastic bottles and stored in a 

cooling chamber at 12 ± 2°C. The remaining shreds were dried in tray dryer (60 ± 3ºC) for 6-8 hours 

and the dried product can be used to prepare mouth freshener, etc. The detailed procedure of juice 

preparation by means of flow chart is depicted in Figure 2. 

 

 

Figure 2. Process Flow Chart for Aonla Juice Preparation 

 

2.3 Determination of Physico-Chemical Properties 

Sphericity and colour of about 100 Aonla fruits were taken and average values are calculated. The 

obtained juice quality was determined in terms of Total Soluble Solids (TSS), titrable acidity and pH. 

2.4 Sphericity 

The major, minor and intermediate intercepts of the fruit were measured using digital vernier calliper 

Aonla reception 

Inspection, sorting and 
weighing 

Washing 

Shredding  

(Separation of Aonla seed) 

Hydraulic pressing of 
shreds (Juicing) 

Pasteurization  

(82°C for 2 min) 

Cooling (55°C) + Addition 
of preservative 

Bottling 

Cold storage 



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(Make Mitutoyo with least count 0.01 mm). Sphericity of the fruit was computed using following 

formula (Mohsenin, 1970; Mahawar et al., 2017): 

Sphericity = 
(𝑎𝑏𝑐)1/3

𝑎
 

Where, a = major intercept, b = intermediate intercept, c = minor intercept. 

2.5 Total Soluble Solids (TSS) 

The amount of sugar and soluble minerals present in fruits determines the TSS of any product. TSS of 

the juice was recorded using a digital refractometer (Make Atago, range 0-85°Brix). 

2.6 Colour 

Colour of aonla fruits as well as aonla juice was recorded using Hunterlab colour analyzer (HunterLab 

MSEZ-4500L, Virginia, USA) and respective L, a, b values were obtained.  

2.7 Titrable Acidity (TA) 

It is a measure of the amount of acid present in a solution and was measured using the method 

described by (Ranganna, 2001). 

TA (%) =
Titre ×  Equivalent weight of acid ×  100

Volume of sample taken ×  1000
 

 

3. Results and Discussion 

3.1 Physicochemical Properties 

Diameter of the aonla fruit was in the ranged from 42.37 to 45.71 mm whereas length was varied from 

35.35 to 39.28 mm. Sphericity of the fruit was varied from 0.92 to 0.95 which was in accordance. 

Weight of 10 aonla fruits was ranged from 225 to 235 gm. The fruits were of almost same colour with 

L* value ranging from 54.60 to 64.06, a* value ranging from 23.27 to 30.52 and b* value ranging from 

23.68 to 33.93. The fruits were light greenish in colour with yellow shadow. Pulp of the fresh fruit 

contains 200 to 900 mg of vitamin C as reported by several other workers (Kalra, 1988). Chemical 

properties of the aonla juice were tested to evaluate the quality of juice. Total soluble solidity of the 

juice was in the range of 15.7 to 17.3 whereas acidity and pH were in the range of 1.8 to 2.4 and 3.17 to 

4.61, respectively. The average values of the determined properties are tabulated in Table 1.  

 



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Figure 3. Aonla Shredding in Operation Performed by the Entrepreneur 

 

Table 1. Physicochemical Properties of Aonla 

Major 

diameter 

Intermediate 

diameter 

Minor 

diameter 

Sphericity L a b TSS Acidity pH 

44.79 ± 

1.09 

44.11 ± 

1.61 

37.02 ± 

1.23 

0.93 ± 

0.01 

58.15 ± 

3.35 

25.92 ± 

2.15 

23.82 ± 

3.59 

16.74 ± 

0.61 

2.08 ± 

0.25 

3.85 ± 

0.66 

Note. Values given in the table are Mean ± standard deviation. 

 

4. Economic Analysis 

One of the trained entrepreneurs has used the pilot plant facilities to process his raw material brought 

from the local area of Abohar. He used the facility in the last season for about 15 days on custom-hiring 

basis and some selected parameters were observed in order to obtain the detailed cost estimation of the 

overall juice extraction process. The information is tabulated in Table 2.  

 

Table 2. Cost Analysis of Juice Preparation 

Specification Observation 

Total quantity of Aonla processed 7 ton 

Total quantity of juice recovered 2250 litre 

Cost of fresh Aonla 13 Rs/kg 

Number of working days 15 

Working hours per day 7-8 



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Juice recovery 32.14% 

Capacity of the shredder 300 kg/h 

Capacity of juicer 55 lit/h 

Electricity consumed for shredding 1 kW/40 kg 

Consumption of electricity for juicing 1 kW/35 kg 

Labour engaged 7 (5 men, 2 women) 

Labour charge 350/day 

 

5. Conclusion 

Entrepreneurship development program has prominent role in entrepreneurial skill development, 

employment generation and it also provides opportunities to the small scale industries holders to 

improve their livelihood. The technologies developed by ICAR-CIPHET are well accepted and adopted 

by small and medium entrepreneurs in the nearby surroundings. To get larger impact of the 

technologies developed, there is urgent need to propagate the technologies in systematic manner, 

through imparting trainings; establishing faith among entrepreneurs towards viability of projects; 

establishing business units and making it profitable under the supervision and guidance of 

production/processing and marketing experts. 

 

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