Black garlic making: free business guide
Black garlic is regular garlic slowly aged at 60-75°C for 2-4 weeks until the cloves turn black, soft and sweet. Very few Indian producers make it, and it sells as a gourmet and health food. This 2-page guide shows you how to start.
What's inside
- Investment: about ₹1-2 lakh, with a line-by-line cost table (fermenter, raw garlic, packaging, registrations).
- Step-by-step setup: choosing the machine and garlic, test batches, drying, packing and value-added products.
- Licences: FSSAI, Udyam, GST and trademark, and when each one applies.
- Costing and margin: input cost per kg, wholesale and retail prices, and typical gross margin.
- First customers: gourmet stores, marketplaces, gyms, chefs and export buyers.
- Risks and a simple plan for your first 30-45 days.
Costs and prices in the guide are indicative 2026 estimates and vary by city, scale and supplier. Verify quotes and local rules before investing.
Need help setting it up? Udyam, GST, FSSAI and project costing with a Chartered Accountant.
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