&lt;p&gt;The investigation was undertaken to evaluate different cultivars of aonla for different processed products under Maharashtra conditions, to judge organoleptic qualities of these products and to work out economics of processing of aonla from different cultivars into the products.&lt;br /&gt;
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The cultivars under investigation were Krishna, NA &amp;ndash; 10, NA &amp;ndash; 7, NA &amp;ndash; 6 and Local, which were evaluated for the processed products viz., aonla supari (aonla nut), aonla candy, aonal preserve (Moravala) and aonla syrup.&lt;br /&gt;
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The cv. Krishna was found suitable for processing into aonla candy, preserve (Moravala) and syrup with acceptable qualities and profitable processing functions. Profitable processing can be achieved only for aonla candy and preserve of acceptable qualities from cv. NA &amp;ndash; 10. The cv. Na &amp;ndash; 7 was found suitable for aonla candy, preserve and syrup with acceptable qualities and economically profitable processing. The cv. NA &amp;ndash; 6 was profitably processed into aonla candy and aonla preserve with best qualities, whereas, cv. Local was profitably processed only into aonla supari with acceptable qualities.&lt;/p&gt;
