{"id":535,"date":"2026-03-26T12:18:48","date_gmt":"2026-03-26T03:18:48","guid":{"rendered":"https:\/\/india-marketing.jp\/india-company\/anveshan\/"},"modified":"2026-09-24T15:00:38","modified_gmt":"2026-09-24T06:00:38","slug":"anveshan","status":"publish","type":"india-company","link":"https:\/\/india-marketing.jp\/en\/india-company\/anveshan\/","title":{"rendered":"Anveshan \u2014 Making Wood-Pressed Oil and Ghee Start to Finish From the Source"},"content":{"rendered":"
\nThis article is based on what we could verify As of September 19, 2026<\/strong> This page is based on the disclosures and news reports from each company that we were able to confirm as of that date. Amounts in the text follow the notation commonly used in India, with \u20b91 crore = 10 million rupees, and yen figures are approximations calculated at a little over 1.7 yen to the rupee. Store counts, funding raised, and results at Indian companies change over short periods, so when making a business decision, please check the latest information in primary sources such as each company's own announcements.\n<\/div>\n\n\n

Anveshan is a D2C brand that buys wood-pressed cooking oil, ghee, honey, and similar products directly from farmers and sells them. Its selling point is cutting back the refining steps and finishing the products in a way close to traditional methods.<\/p>\n

Company profile<\/h2>\n\n\n\n\n\n\n\n\n\n\n
Item<\/th>\nDetails<\/th>\n<\/tr>\n
Legal name<\/td>\nAnveshan<\/td>\n<\/tr>\n
Year founded<\/td>\n2019<\/td>\n<\/tr>\n
Headquarters<\/td>\nBengaluru (Karnataka)<\/td>\n<\/tr>\n
Co-founders<\/td>\nAayushi Khandelwal, Akhil Kansal, Kuldeep Parewa<\/td>\n<\/tr>\n
Revenue<\/td>\n\u20b977.5 crore (FY2025, the year ended March 2025; up 33.3% from \u20b958.2 crore the year before)<\/td>\n<\/tr>\n
Employees<\/td>\nAbout 175<\/td>\n<\/tr>\n
Total funding raised<\/td>\nAbout 26.39 million dollars (7 rounds)<\/td>\n<\/tr>\n
Listing<\/td>\nUnlisted<\/td>\n<\/tr>\n<\/table>\n

The wood-mill pressing method<\/h2>\n

Kachi ghani refers to a method of pressing seeds cold, without roasting or refining. Traditionally, a pestle-like rod is turned slowly inside a wooden mortar (kolhu) to crush the seeds without generating friction heat. Because no heat is applied, the oil retains more of the raw material's aroma and color, but yield is low \u2014 the same quantity of seeds produces less oil than a refining process would.<\/p>\n

Refined oil circulates cheaply in India. The company leads with its traditional pressing method to explain the resulting price gap. Ghee made from buffalo milk and raw honey follow the same logic.<\/p>\n

By concentrating sourcing at the point of production and keeping processing and bottling in-house, it can explain the provenance of its ingredients. Being able to show who produced the ingredient and where it was processed becomes the basis for the price.<\/p>\n

Scale and funding<\/h2>\n

Revenue for FY2025 (year ended March 2025) was \u20b977.5 crore, up 33.3% year on year. It has about 175 employees and has raised a cumulative $26.39 million, currently at the Series B stage. Having gone through seven rounds shows it has raised relatively small amounts of capital repeatedly.<\/p>\n

Points for Japanese companies<\/h2>\n

Ghee and pressed oils are already handled as imported ingredients in Japan. Few businesses on the Indian side cover everything from the growing area through processing, so Anveshan is worth keeping in view as a partner that can account for the origin of its raw materials.<\/p>\n

Importing ghee into Japan means it's treated as a dairy product, so quarantine conditions need to be checked. For pressed oil, food labeling requirements change depending on the raw material. In both cases, it's faster to first confirm whether the paperwork can be assembled before settling on quantities.<\/p>\n

Reference Information<\/h2>\n