India’s jaggery sector is witnessing a fascinating breakthrough that combines tradition and sustainability: jaggery made from maize stalks. Mahalingappa Itnal, a farmer from Karnataka, invented this nutrient-rich and environmentally friendly sweetener, turning what was hitherto thought of as agricultural waste into a profitable and valued commodity. This innovation promotes sustainable farming methods and rural entrepreneurship while providing a healthier alternative to traditional methods of creating jaggery.
The Essence of Traditional Jaggery Making
Traditional jaggery manufacture begins with sugarcane harvesting, followed by crushing to extract juice, which is then clarified using natural agents such as lime or herbal extracts to eliminate impurities while keeping a pH of 6.0-6.2. After the clarified juice is concentrated to the required consistency by boiling it in open pans over a bagasse-fueled furnace, it is cooled, moulded and occasionally dried for storage. This age-old technique preserves the retention of nutrients such as iron and potassium, making jaggery a healthier alternative to refined sugar.
Adapting the Process for Corn Stalks
Mahalingappa Itnal invented the sugarcane method by plucking fresh sweet corn stalks and processing them in two to three hours to preserve the juice, since drying makes extraction impossible. The stalks are crushed to produce juice, clarified similarly, and heated to produce golden jaggery, yielding 60-70 kg per tonne of stalks due to their lower water content than sugarcane, which yields 100-110 kg. This modification makes use of the increased sweetness seen in contemporary sweet corn types to create a product that has more potassium, molybdenum, and carbs.
Health Benefits of Corn Stalk Jaggery
According to lab tests, corn stalk jaggery has better vitamin profiles for general well-being and less sugar than conventional types, making it a diabetic-friendly choice. It is perfect for health-conscious diets since, in contrast to processed sweets, it keeps natural fibres and minerals that support digestion and give long-lasting energy.
Sustainability and Profit in Jaggery Production
Farmers make an additional 3,000 per tonne by turning maize stalks, which were formerly garbage or fodder, into jaggery. Unlike sugarcane, which has a 12-month growth cycle, maize has a four-month cycle that allows for two harvests annually. This eliminates environmental waste and boosts local economies in corn-rich locations like Dharwad and Haveri, where subsidised jaggery facilities costing ₹10-15 lakh can be constructed near farms.
