A Study of Traditional and Modern Approach in Jaggery Production and Marketing

Jaggery is unrefined sugar used in all countries of the world under different names prepared from sugarcane juice. It is a tastemaker and binder rather than being just a sweetener. Jaggery is rich in minerals and vitamins contained more than of refined sugar. Nowadays people are very conscious about health and their food consumption. People are concentrating mainly on high-quality foods with low price. Jaggery is one of the products which is cheaply and easily available to all categories of people which is gold for farmers and consumers. To meet market demand and export, with a short period of production, which has been consuming throughout the year, the high quality and hygiene jaggery can be prepared by modern plant, plant efficiency by considering the modifications in the design of the furnace, pan, extraction, rate of heat transfer from hot flue gases etc. The production can also be increased by practicing good manufacturing practice (GMP), by preparing other products like liquid jaggery and granular jaggery in addition to solid jaggery. This paper discusses the various up-gradation technologies of jaggery preparation and besides, this paper gives an overview of various forms of jaggery preparation from different sources of input along with automation and advanced jaggery making and marketing process.