Agricultural Reviews

  • Chief EditorPradeep K. Sharma

  • Print ISSN 0253-1496

  • Online ISSN 0976-0741

  • NAAS Rating 4.63

Frequency :
Quarterly (March, June, September & December)
Indexing Services :
AGRICOLA, Google Scholar, CrossRef, CAB Abstracting Journals, Chemical Abstracts, Indian Science Abstracts, EBSCO Indexing Services, Index Copernicus
Submit

Reviewer Article

Agricultural Reviews, volume 43 issue 4 (december 2022) : 401-409

The Art and Science of Jaggery Making: A Review

V. Manimozhi Selvi, M. Mathialagan, S. Mohan
1Department of Plant Breeding and Genetics, Sugarcane Research Station, Sirugamani, Tricy-639 115, Tamil Nadu, India. 
Cite article:- Selvi Manimozhi V., Mathialagan M., Mohan S. (2022). The Art and Science of Jaggery Making: A Review. Agricultural Reviews. 43(4): 401-409. doi: 10.18805/ag.R-2138.

ABSTRACT

Jaggery is the most popular traditional Indian sweetener produced from sugarcane juice by concentration, without molasses being separated. It is a good source of minerals and nutrients, and has several medicinal values as well. With the increasing demand of this nutritive sweetener, efforts are being made to develop a standard manufacturing package that will increase its productivity besides quality improvement in terms of hygiene, standardization of shape, size and storability. The thermal and overall efficiencies of plants producing jaggery are very small due to the loss of thermal energy through flue gasses and un-designed plant parameters of construction. Storing jaggery is also a major problem. Since, the quality of invert sugars and mineral salts, which are hygroscopic in nature, is greatly affected. This intends us to study the technological upgradations used for the production and preservation of jaggery in order to prioritize the required advancements. This review provides information of the technical upgrading of manufacturing plants for jaggery and the preservation of jaggery using various storage and packaging methods.

REFERENCES

  1. Anonymous. (1990). Ingredients for sweet success. Food Technology. 43: 94-119.
  2. Anonymus. (2014). Jaggery quality, Article Index. Indian Council of Agricultural Research (ICAR), Coimbatore (http://www. sugarcane.res.in/index.php/en/31-faq/345-faq-jaggeryquality).
  3. Anwar, A. (1999). Industrial and policy issues including export potential of jaggery and khandsari. In: Proceeding of National Seminar Status, Problems and Prospectus of Jaggery and Khandsari Industry in India, Lucknow. Pp. 7-12.
  4. Anwar, S.I. (2010). Fuel and Energy Saving in open pan furnace used in jaggery making through modified juice boiling concentrating pans. Journal of Energy Conversation and Management. 51: 360-364.
  5. APEDA. (2020). Agricultural and Processed Food Products Export Development Authority of India.
  6. Baboo, B. and Ghosh. (1985). National seminar-cum-group discussion on jaggery manufacture and storage. Division of Agriculture Engineering, IISR, Lucknow , Uttar Pradesh. Pp. 33-37.
  7. Banakar, B., Sandesh, K.C. and Ashoka, N. (2012). Export competitiveness of sugarcane jaggery in Karnataka – a comparative analysis. Indian Journal of Sugarcane Technology. 27(1): 1-3.
  8. Bhardwaj, A. and Singh, N. (2013).Technical Report on “Diversion of Sugarcane to Jaggery/Gur and Khandsari Units in UP in 2012-13”. Indian Sugar Mills Association, New Delhi, pp 1-8.
  9. Chand, K., Shahi, N.C., Lohani, U.C. and Garg, S.K. (2011). Effect of storage conditions on keeping qualities of jaggery. Sugar Tech. 13(1): 81-85.
  10. Chand, K., Verma, A.K., Kumar, A. and Shahi, N.C. (2014). Effect of edible coating on quality parameters of jaggery during storage. Sugar Tech. 16(1): 80-85.
  11. Gopalan, C., Shastri, B.V.R. and Balasubramanian, S.C. (1991). Nutritive value of Indian foods. National Institute of Nutrition Hyderabad, Indian Council of Medical Research, Hyderabad, pp. 14.
  12. Ghosh., K, Shrivastava, A.K. and Agnihotri, V.P. (1998). Production technology of lump sugar gur/jaggery. Daya Publishing House, Delhi, p. 271-278.
  13. Gupta, R., Singh, P. and Suman, A. (2002). An investigation on packaging of jaggery in vacuum and nitrogen environment. In: Singh Jaswant, editor. Processing of national seminar on status, problems and prospects of jaggery and khandsari. IISR, Lucknow. p, 193-196.
  14. Hussain, Z., Islam, M., Mohammad, Z., Khan, KM., Preveen, S. and Afzal, M. (2012). The effect of pretreatment of juice on the properties and composition of jaggery. Sugar Tech. 14(3): 291-294.
  15. Karen Luz, Y., Teves Erlinda, I., Dizon Jovita, L., Movillon and Aldwin M. Teves. (2013). Microbial, Physicochemical and Shelf-life Evaluation of Muscovado in Different Packaging Materials at Various Storage Time. International conferences on food and agricultural sciences, IACSIT Press, Singapore. 55(11): 56-61
  16. Kumar, P.A., Kailappan, R. and Nirmala, R. (2012). Effect of different clarifying agents on the quality of jaggery. Mysore Journal of Agricultural Sciences. 46(4): 784-789.
  17. Kumar, D., Singh, J., Rai, D.R., Bhatia, S., Singh, A.K. and Kumar, M. (2013a). Colour changes in jaggery cubes under modified atmosphere packaging in plastic film packages. Agrotechnology. 1-5. https://doi.org/10.4172/2168-9881.S11-005. 
  18. Kumar, D., Singh, J., Rai, D.R., Kumar, M. and Bhatia, S. (2013b). Effect of modified atmosphere packaging on keeping quality of jaggery. Sugar Tech. 15(2): 203-208.
  19. Kumar, P.A., Nirmala, R. and Bhavya, E.P. (2013c). Processing packaging and storage of jaggery from sugarcane. International Journal of Processing and Post Harvest Technology. 4(1): 7-12.
  20. Kumar, A., Chand, K., Shahi, N.C., Kumar, A. and Verma, A.K. (2017). Optimization of coating materialson jaggery for augmentation of storage quality. Indian Journal of Agricultural Science. 87(10): 1391-1397.
  21. Madan, H.K., Jaiswal, U.K., Kumar, S. and Khanna, S.K. (2004). Improvement in gur (jaggery) making plant for rural areas. Journal of Rural Technology. 4: 194-196.
  22. Mandal, D., Tudu, S., Mitra, S.R. and De, G.C. (2006). Effect of common packaging materials on keeping quality of sugarcane jaggery during monsoon season. Sugar Technology. 8(23): 137-142.
  23. Manohar Rao, P.J. (1977). Industrial Utilization of Sugar and Its Co-Products. ISPCK Publishers and Distributors, New Delhi, India. 558p.
  24. Mathlouthi, M. and Reiser, P. (1995). “Sucrose: Properties and Applications”, Chapman and Hall Publication, London. pp 107-111.
  25. Mishra, R., Omore, P.K., Chand, K., Kumar, S. and Bist, A.S. (2016). Efficiency of a coating composed of carboxymethyl cellulose and whey protein concentrate to control the quality of jaggery. International Journal of Engineering Science Research and Technolgy. 5(4): 385-398.
  26. Narendra Mohan and Anushka Agarwal. (2020). New Ventures of Value-Addition in Jaggery Processing for a Dynamic Sugar Industry. International Journal of Engineering Research and Technology. 9(1): 291-294.
  27. Nath, A., Dutta, D., Kumar, P. and Singh, J.P. (2015). Review on Recent Advances in Value Addition of Jaggery based Products. Journal of Food Processing and Technology. 6(4): 1-2.
  28. Nevkar, G.S., Singh Jaswant and Singh, R.D. (2008). Development of process and pilot plant for manufacturing liquid jaggery. IISR, Lucknow. pp, 81-86.
  29. Patil, S.D. and Anekar, S.V. (2014). Effect of different parameters and storage conditions on liquid jaggery without adding preservatives. International Journal of Research in Engineering and Technology. 3(12): 280-283. 
  30. Perez-Gago MB, Krochta JM and Gennadios A. (2002). In protein- based films and coatings. Boca Raton: CRC Press: 159-80.
  31. Rai, D.R. and Paul, S. (2007). Packaging require ments of highly respiring produce under modified atmosphere packaging: a review. Journal of Food Science and Technology. 44: 10-15.
  32. Rakesh Kumar and Mahesh Kumar. (2018). Upgradation of jaggery production and preservation technologies. Renewable and Sustainable Energy Reviews. 96: 167-180.
  33. Ramya, H.N., Chowde Gowda, M., Jayamala, G.B., Krishnamma, P.N. and Shreedevi, M.S. (2010). Effect of Ambient Atmospheric Conditions on Change in Physico- Chemical Properties of Stored Jaggery. International Journal of Applied Agricultural Research. 5(1): 9-18. 
  34. Rao PVKJ, Das M and Das SK. (2007). Jaggery – a traditional Indian sweetener. Indian Journal of Traditional Knowledge. 6(1): 95-102.
  35. Said, P.P. and Pradhan, R.C. (2013). Preservation and value addition of jiggery. International Journal of Agricultural Engineering. 6(2): 569-574.
  36. Sardeshpande, V.R., Shendage, D.J. and Pillai, I.R. (2010). Thermal Performance Evaluation of a Four Pan Jaggery Processing Furnace for Improvement in Energy Utilization. Journal of Energy Engineering. 35: 4740-4747.
  37. Shahi, H.N. (1999). Sustainability of jaggery and khandsari industry in India. Pro Ntl Seminar on status, problems and prospects of jaggery and khandari industry in India. Lucknow.pp 20-26.
  38. Sharon, M.E.M., Abirami, C.V.K., Alagusundaram, K. “Energy Losses in Traditional Jaggery Processing. Journal of Indian Food Industry Mag. 2014: Vol 32 (3): pp 22-25.
  39. Sankhla, S., Chaturvedi, A., Kuna, A. and Shreedhar, M. (2011). Studies on effect of packaging material and irradiation on storage stability of jaggery. Sugar Tech. 13(3): 229-235.
  40. Shiralkar, K.Y., Kancharla, S.K., Shah, N.G. and Mahajani. S.M. (2014). Energy Improvements in Jaggery Making Process. Journal of Energy for Sustainable Development. 18: 36-48. 
  41. Singh, J., Singh, R.D., Anwar, S.I. and Solomon, S. (2011). Alternative sweeteners production from sugarcane in India: lumped sugar (Jaggery). Sugar Tech. 13(4): 366-371.
  42. Singh, J. (2008). Grading packaging and storage of jaggery. In: Processing, handling and storage of sugarcane jaggery. Singh Jaswant, S. and Singh, R.D. (Eds.). IISR, Lucknow. p. 111-114.
  43. Singh, S., Dubey, A., Tiwari, L. and Verma, A.K. (2009). Microbial Profile of Stored Jaggery: A Traditional Indian Sweetener. Sugar Tech. 11(2): 213-216.
  44. Singh, P., Suman , A., Arya, N., Gupta, R. and Rai, R.K. (2012). Evaluation of sugarcane jaggery shelf life under modified environments: influence on physico-chemical and microbial properties. Indian Journal of Sugarcane Technology. 2(1): 32-36.
  45. Singh, J., Solomon, S. and Kumar, D. (2013). Manufacturing Jaggery, a Product of Sugarcane, As Health Food. Agrotechnology. S11: 007. doi:10.4172/2168-9881.S11007.
  46. Shukla, P. (2012). Effect of edible coating and packaging on microbiological characteristics of jaggery. Prime Journal of Microbiology Research. 2(4): 121-125.
  47. Shweta Deotale, M.G., Bhotmange, Prabodh Halde and M Chitale, M. (2019). Study of traditional Indian sweetener ‘Jaggery’ and its storage behavior. International Journal of Chemical Studies. 7(3): 411-412.
  48. Uppal, S.K. and Sharma, S. (2002). Effect of storage temperatures on jaggery (gur) quality of sugarcane varieties. Journal of Food Science and Technology. 39(5): 549-551.
  49. Uppal, S.K. (2002). Storage of Jaggery under low temperature for longer duration. Sugar Tech. 4(34):177-178.
  50. Unde, P.A., Adagale, P.V., Hashmi, S.I. and Raheem, A. (2011). Effect of different particle sizes of jaggery powder on storability. World Journal of Agricultural Science. 7(2): 157-160.
  51. Wandre, S.S. and Hasabnis, A.B. (1995). Liquid jaggery: a promising sweetening agent from sugarcane. Sugarcane: Agro-Ind Altern, pp, 313-321. 
In this Article
    Contact us
    Follow us

    Editorial Board

    View all (0)