A DESCRIPTIVE STUDY ON PRESERVATION TECHNIQUES OF KUSHMANDAKA RASAYANA AT PHARMACEUTICAL COMPANIES IN KERALA

Kushmandaka Rasayana is a classical Ayurvedic formulation widely indicated in respiratory, haemorrhagic, wasting, and febrile disorders and is described in several Samhitas with notable variations in processing methods and therapeutic emphasis. Although the formulation is predominantly prepared as Avaleha or Khanda, differences in pharmaceutical procedures such as selection and maturity of raw materials, methods of cooking, degree of paka, choice of vessels, incorporation of Khanda as syrup or powder, timing of Prakshepa, and control of heat have resulted in heterogeneous manufacturing practices. These variations, coupled with the moisture-rich and sugar-based nature of the formulation, have raised concerns regarding product consistency, preservation, and shelf life in contemporary Ayurvedic pharmaceutical practice. A descriptive survey was conducted among selected Ayurvedic pharmaceutical companies in Kerala to document the manufacturing practices, quality control measures, preservation methods, and shelf-life management of Kushmandaka Rasayana. The survey revealed variations in classical references followed, processing methods, vessel materials, assessment of paka lakshana, use of preservatives, and analytical parameters employed. While most manufacturers adhered to classical preparation principles, differences were noted in consistency evaluation and stability management. Shelf life was generally reported as satisfactory, though occasional spoilage was linked to raw material quality and processing conditions. The findings highlight the lack of uniformity in manufacturing and stability assessment practices and emphasize the need for standardized guidelines integrating classical concepts with modern quality control measures.