Jaggery Production – All That You Need To Know About The Jaggery Production Process
Jaggery production has seen tremendous increases due to people switching to jaggery as a healthy replacement for sugar. This article is all about the jaggery production process and how you get that organic jaggery in the store.
Introduction:Jaggery, also known as “gur” or non-centrifugal sugar, is a type of unrefined sugar. It is available in different names across Asia, of which much of the world’s jaggery production takes place in India. Jaggery is commonly made from sugarcane, the process which makes it turn golden brown in colour and cubes, involves extraction, clarification, and concentration. The traditional methods of pressing and distilling palm are still being used and here’s the detailed process about it. Jaggery Production Process
- Extraction - The making of jaggery is a simple process beginning from juice extraction. The canes are pressed to extract the sweet juice, using a conventional crusher. The juice extraction is in the range of 60 to 70% of which suspended matters are removed by cotton cloth or mesh screen
- Clarification – The sugarcane juice contains inorganic salt, fibre, lipids, wax, organic acid, etc, which needs to be filtered in this stage. The juice is then allowed to store in large containers to leave the sediment at the bottom. It is then filtered to use the clear liquid.
- Concentration – the juice is then placed in flat bottomed pans and boiled for hours. This process is known as concentration. Throughout the boiling process, the juice is stirred constantly.
- After vigorous boiling with constant stirring, the impurities are skimmed off from the top, until a semi-fluid material is formed which is then transferred to rectangular boxes or bucket shape boxes as pre-requirement, to cool for forming solid texture, eventually called jaggery.