The study was conducted in the College of Agril.Engg and Technology, M.A.U.Parbhani in 2002-05 to improve the traditional turmeric boiling pot and reduce the losses in quality, time and fuel in turmeric processing. Turmeric boiled in improved boiling pot retained 3.33% essential oils and 2.30% curcumin as against 2.93% and 2.57% respectively in traditional boiling pot. Also it was observed that turmeric rhizomes boiled for 35minutes in improved pot gave uniform colour than rhizomes boiled for 25 and 45 minutes.