Jaggery Making Process and Preservation: A Review

• Published in: Agricultural reviews (Karnal, India) no. Of
• Main Authors: Venkatesan, Manimozhi Selvi, Lakshmanan, Chithra, Raman, Nageswari
• Format: Journal Article
• Language: English
• Published: 02.05.2022
• ISSN: 0253-1496; 0976-0741
• DOI: 10.18805/ag.R-2367

Sugarcane is one of the most important crops in India, which meets the sweeteners requirement of people. India is one of the largest sugarcane producers in the world. Jaggery is a conventional sugar that is unrefined and often eaten all over the world. It is regarded as the healthiest sugar in the world because of its mineral and vitamin content as present in sugar cane juice. It is produced in India by the concentration of sugar cane juice, without separating molasses. The Jaggery making plants are placed in decentralized sectors in India. The efficiency of traditional plants producing jaggery is very poor because they are manufactured by local artisans. The use of multi-pan plants with a heat pump based freeze concentration system is found to be a successful approach for efficient jaggery production from the available literature in the manufacture of jaggery manufacturing plants. Due to the presence of inverted sugars and mineral salts that are hygroscopic in nature, the storage of Jaggery is difficult. The storage of jaggery in a whey coated drying cum storage bin is found to be most efficient in preserving the consistency of jaggery. The greenhouse drying of jaggery is an effective way to extract and preserve the moisture content of jaggery for a longer period of time.