Organized marketing is an important pre-requisite for successful commercial cultivation. Sapota is disposed through two major marketing agencies viz. co-operative and private traders.

Sapota fruit is highly perishable and is also sensitive to cold storage. Therefore, bulk of the produce is used for table purpose and is handled at ambient climatic conditions causing considerable post-harvest losses. Due to mishandling of produce about 25-40% is being wasted. Commercial processing is negligible due to the sensitivity of the fruit to heat (changing the flavor & color of the pulp), high labor requirement in peeling, removal of seeds etc. Nowadays dry segments and flakes of the fruit are being processed but to a limited extent. Processed food items viz. jam, jelly, squashes and fruit drinks are produced from Sapota after blending it with other fruits. It is essential to produce value added products based on Sapota, so that farmers get an assured price for their produce all the time.

Sapota, being a tropical crop can be grown from sea level up to 1200 m. above It needs warm (10-380 C) and humid climate (70% relative humidity) for growth and can be cultivated throughout the year. Coastal climate is best suited for its cultivation.

The land is ploughed two to three times and then leveled. Undulating land is divided into terraces and leveling is done. Tall and thick growing trees viz. mango, jamun, tamarind, silver oak and casuarinas are established on the wind-ward side or on all sides of the orchard. The plants for windbreak may be planted at a distance of 1.5 to 1.8 m. in the row.