This document discusses the process of jaggery production. It begins with an introduction describing jaggery as a solid or semi-solid product made from concentrating sugarcane or palm tree juices. It then discusses jaggery production status in India, noting that India is the world's largest producer. The main steps of the jaggery processing are then summarized in three sentences: juice is extracted from sugarcane using roller mills, clarified by heating and adding clarifying agents, and then concentrated by boiling for 2-3 hours until a semi-fluid material forms that is then allowed to solidify into jaggery. Specifications for different grades of jaggery and its health benefits are also briefly mentioned.

1. Jaggery Processing
Made By:-
Pratik Wagh
Sandesh Lokhande
Varad Kolhe
Pratik Deosarkar
THIRD YEAR B.TECH FOOD TECHNOLOGY

2. Content
• INTRODUCTION
• PRODUCTION STATUS IN INDIA
• JAGGERY PROCESSING
• EXTRACTION OF JUICE
• CLARIFICATION OF JUICE
• CONCENTRATION OF JUICE
• SPECIFICATIONS OF JAGGERY
• HEALTH BENEFITS OF JAGGERY
• REFERENCE

3. Introduction
• Jaggery (Gur) is defined as the product
manufactured by concentrating the sweet juices of
palm trees, or of sugarcane, to a solid or semi-
solid state. It can be used for the countless sweet
dishes, which are famous in different countries. It
has unique characteristics for which it is preferred
by individuals over white sugar for preparation of
certain sweet dishes.
• According to FSSAI (2018), “Gur or Jaggery means
the product obtained by boiling or processing juice
pressed out of sugarcane or extracted from
palmyra palm, date palm or coconut palm”.

4. • It is a natural sweetener and has a sweet, winy fragrance and flavor.
It has a heady aroma and a delicious flavor. Jaggery contains
proteins, minerals and vitamins. It is also a potent source of iron
and has higher iron and copper contents than refined sugar. It is
also a superior product in the category of natural sweeteners in
terms of the vitamin content.
• A quality jaggery is golden yellow in color, hard in texture,
crystalline in structure, sweet in taste and low in moisture. A good
quality Jaggery/Gur contains over 70% sucrose, below 10% of
glucose and fructose, less than 5% minerals and under 3%
moisture. The quality jaggery is influenced by the variety of cane
used, quantity of fertilizers used, quality of irrigation water and
method of processing adopted.

5. Production Status In India
• Jaggery is produced nearly in 25 countries with a total production
of about 13 million tonnes per year. India is largest producer of
jaggery under an unorganised agro-processing sector, sharing
about 70% of total world production, followed by Colombia (11%).
• As the major producer of Jaggery, the country has been recognized
as one of the leading traders and exporters of Jaggery to the world.
India exported 551,716.76 MT of jaggery and confectionery products
to the world for the worth of Rs. 2,797.84 Crores/ 375.20 USD
Millions during the year 2021-22.
• Major Export Destinations (2021-22) : Indonesia, Tanzania, Nigeria,
U Arab Emts, Nepal and USA.

6. • Karnataka produces sugar and palm-based jaggery.
• Muzaffarnagar in Uttar Pradesh has the
largest jaggery market in the world, followed by Anakapalle in the
Visakhapatnam District in Andhra Pradesh.
• The Kolhapur District in western Maharashtra is famous for
its jaggery, which is yellow and much sought-after in Maharashtra
and Gujarat.

7. JAGGERY PROCESSING

8. • Main steps in jaggery making process:
• Extraction of Juice
• Clarification of juice
• Concentration of juice
• Extraction of Juice:
• Generally three roller mills used for juice extraction. It is driven
by electrical motor or diesel engine. This extraction of juice is in
the range of 60 to 70%. After extraction of juice, suspended
matters are removed by cotton cloth or fine mesh screen.

9. • Clarification of juice:
• a) The sugar juice contains colloidal matter, inorganic salts, fiber, various
nitrogenous substances, lipids, gums, wax organic acid, inorganic acid, pectin
etc. All these impurities removed totally or partially in this clarification
process.
• b) The screen juice taken in open pan and firing starts slowly so that dissolved
air escaped and gummy, colloidal substances get coagulated by the adding of
clarificants as per requirement. It comes at top surface of the juice know
as scum and it is removing continuously . In this process temperature
requirement is 70oC to 800
• c) First added vegetable origin simultaneously small quantity of lime water is
added to reduce the acidity of juice but not to the extent to make juice neutrals
because taste and colour of gur produced will be inferior. In this lime process
pH maintained 6.2 to 6.5. In some cases super phosphate. P2O5, and 0.25%
concentrated hydrous power are also added to obtain good colour
of Gur (jaggey). While juice temperature rising scum is removed by perforated
strainers.

10. • Concentration of juice:
• After clarification completed by vigorous boiling, temperature of
boiling mass is around 110 to 115o Boiling take place about 2 to 3
hours. The stage at which semi fluid material is formed then it is
transferred rectangular boxes or Bucket shape boxes as per
requirement. This mass is allowed to cool for solid form.

11. Specifications Of Jaggery
S.No. Characteristic Grade 1 Grade 2
1 Sucrose % by mass( Min) 80 70
2 Reducing Sugars% by mass (max) 10 20
3 Moisture % by mass ( max ) 5 7
4 Water Solubility % by mass (max) 1.5 2
5 Sulphited Ash % (max) 3.5 5
6 Ash Insoluble in dilute HCL % by mass (max) 0.3 0.3
7 Sulphur Dioxide In PPM 5 5

12. APPLICATIONS

14. REFERENCE
• https://apeda.gov.in/
• www.mofpi.gov.in
• https://en.wikipedia.org/wiki/Jaggery
• www.livealittlelonger.com
• niftem.ac.in
• http://www.sugarprocesstech.com/jaggery-making-
process/

15. THANK YOU