Aloe Yield, Harvest, Storage, and Post-Harvest Processing

Aloe vera is a valuable and commercially important crop due to its use in the medical and cosmetic industries. Understanding its yield potential, optimal harvest practices, and proper post-harvest handling is critical to ensuring high-quality aloe products.

Yield – How much Aloe Vera yields per hectare/acre

Aloe vera lives in average 15-25 years. Aloe generally reaches commercial yield from the second until the seventh/eighth year of transplanting. Yields vary significantly depending on cultivation practices, plant density, and environmental factors. Under optimal conditions, aloe can be harvested multiple times a year. The yield is highest between the second and seventh/eighth years of cultivation, with an average yield ranging from 40 to 60 tons/ha (or 35687 to 53530 lbs/ac) of fresh leaves annually. Under more favorable growing conditions and precise agronomic practices, the yield can be significantly increased.

For instance, with a planting density of 20,000 plants per hectare, two-three harvests can be performed annually, potentially yielding around 80 – 130 tons of fresh biomass per hectare in total (71374 – 115983 lbs/ac). When grown organically in India, aloe vera yields approximately 12 tons/ha (10706 lbs/ac) annually. In some greenhouse experiments, yields have been reported between 44.5 and 58.5 tons/ha (39701 to 52192 lbs/ac) under conditions of limited water availability.

Harvesting – When and How to Harvest Aloe Vera Plants?

Aloe is typically ready for harvest from the second year of planting onwards when the leaves reach full maturity. The leaves are usually harvested in the morning or evening, when the sun is less intense, to minimize stress on the plants. Mature leaves are between 60 and 80 cm (23.62 to 31.49 inches) in length, with a base width of 8–10 cm (or 3.14 to 3.93 inches). Harvesting is labor-intensive, with workers pulling the leaves carefully from the plant to avoid damaging the central shoot. Only the older outer leaves are harvested, while younger leaves are left intact to allow for regeneration.

Leaves showing signs of tip necrosis or other blemishes should be discarded to prevent microbial contamination. Depending on the region, the best time for harvesting is typically between late autumn to early winter The harvested aloe vera leaves are carefully stacked and transported to either refrigeration units (around 4oC or 39-40oF) or directly to processing plants.

After each harvest, the leaves regenerate, allowing the plant to be harvested multiple times over five years before replanting is necessary. With careful agronomic practices, 2-3 harvests can be performed annually, removing around 3-4 leaves per plant per harvest.

Storage and Post-Harvest Handling of Aloe

Once harvested, aloe vera leaves must be handled carefully to avoid damage and microbial contamination, which can degrade the quality of the gel inside the leaves. Preventing microbial decay is essential, as exposure to contaminants reduces the biological activity and quality of aloe products. To prevent contamination, harvested leaves are washed thoroughly using food-grade sanitizers, typically consisting of quaternary ammonium salts or sodium hypochlorite.

The leaves should be allowed to wilt for 24 to 72 hours before being transported, as this helps reduce the moisture content and prevents the growth of mold and fermentation. It is critical that the leaves are kept dry and cool during storage. Many facilities use concrete floors under shade to stack the leaves and prevent moisture buildup.

Post-Harvest Processing

Post-harvest aloe vera processing involves multiple steps, from cleaning to gel extraction and stabilization. The most valuable product derived from aloe is its clear gel, which is extracted from the mucilaginous pulp inside the leaves. Aloe leaves can be processed in two ways:

Whole-leaf processing: This involves grinding the entire leaf after removing the tips and the base to extract the juice. The juice is then filtered to remove unwanted compounds like the yellow sap that contains anthraquinones, known for their laxative effects.
Hand filleting: A more labor-intensive process where the leaves are manually fileted to separate the gel from the outer rind. Hand-filleted gel is often of higher quality as it avoids contamination from the sap and is preferred for cosmetic-grade products.

The extracted aloe gel must be processed quickly because it starts to degrade when exposed to air. To preserve its nutritional value, companies use various stabilization techniques such as pasteurization, adding preservatives like sodium benzoate, or more advanced methods like fugitive sterilization, which sterilizes the product without heat or chemicals. Some processing methods include high-temperature treatments (71-77°C or 158.8-170.6°F) or ultraviolet light to stabilize the gel. Fresh aloe juice is highly perishable, losing its nutritional quality within 2-3 hours if not stabilized.

In some cases, aloe gel is lyophilized (freeze-dried) after being filtered. Freeze-drying is particularly advantageous as it results in a concentrated aloe powder that can be rehydrated at a later stage, restoring its original properties. For example, one kilogram of freeze-dried gel can yield up to 200 kg (441 lbs) of juice when rehydrated, making this process highly efficient for commercial applications.

Gel Processing for Different Uses

The processing of aloe vera differs depending on the final product. Aloe vera gel is used in a variety of industries:

Cosmetic Industry: Aloe gel is frequently pasteurized and then centrifuged to separate the pulp from the liquid. This refined gel is incorporated into skincare products like creams, lotions, and shampoos. Cosmetic-grade aloe is also often filtered to remove any remaining particles, resulting in a smooth, consistent gel.
Food and Beverage Industry: Aloe vera gel is also used as a food-grade liquid concentrate for dietetic foods and beverages. In this case, the gel may be less processed, with some companies opting to leave the pulp intact for its fiber content. In juice and beverage production, the aloe gel is pasteurized, and preservatives are added to extend its shelf life.
Pharmaceutical Industry: The dried juice from aloe vera leaves, known as “hepatic” or “vitreous” aloe, is another valuable product. It is obtained by concentrating the leaf juice through boiling or spontaneous evaporation. This product is commonly used in laxatives and other pharmaceutical preparations due to its anthraquinone content.

Conclusion

Aloe vera cultivation and processing involve several critical stages, from harvest through post-harvest handling to ensure the preservation of its valuable components. Yield depends heavily on cultivation practices, with up to 45 tons of fresh leaves possible per hectare (more than 40000 lbs/ac) under optimal conditions. Proper harvesting and storage techniques are essential to prevent microbial contamination, and processing must occur rapidly to preserve the gel’s quality. By adhering to these best practices, aloe vera can be transformed into a wide range of high-value products for both the cosmetic and health industries.

References

Learn more about Aloe cultivation

Aloe Plant Information and Variety Selection
Aloe Vera Uses and Health Benefits
Growing Aloe in Your Backyard
Aloe Soil Requirements, Soil Preparation and Planting
Aloe Water Requirements and Irrigation Systems
Aloe Nutrient Needs & Fertilizer Requirements
Aloe Common Pests, Diseases, and Weed Control

Wikifarmer

Editorial team

Verified

Wikifarmer is a global platform with the mission of empowering farmers through educating them and offering them access to the open market to sell their products at fair prices.

Join our editorial team

Join our community and contribute to Wikifarmer, a platform based on the knowledge of a diverse community of farmers and people working in the agricultural industry from all over the world.

Article submission