A traditional unprocessed sweetener made from sugarcane juice, jaggery—known as “gur” in many regions of India—has a rich, caramel-like flavor and is a good source of iron and magnesium. The intriguing journey from sugarcane fields to the finished jaggery cubes is examined in this blog, emphasizing the artisanal method that maintains its inherent deliciousness.
Harvesting Sugarcane: The Starting Point
The journey begins in beautiful sugarcane fields, which are normally collected during India’s cooler months of October to March, when the cane reaches peak sweetness of at least 19% Brix. Farmers cut mature stalks by hand or machine, ensuring that the cane is processed quickly—ideally within 24 hours—to preserve freshness and nutrition. This phase is critical because sugarcane is the key raw material, with India generating more than 70% of the world’s jaggery through its huge crops.
Juice Extraction: Crushing the Cane
Following harvest, the sugarcane is brought to the jaggery facility and fed into crushers, which are typically three-roller mills with diesel or electricity motors. The juice is extracted by these machines with an extraction efficiency of 60–70%, and the fibrous bagasse is saved for animal feed or fuel. In order to prepare it for the following step, the extracted juice—a pleasant, hazy liquid—is filtered through cloth or mesh to get rid of suspended solids like fibers and dirt.
Clarification: Purifying the Juice
To get the desired golden color and purity, the juice is clarified by removing contaminants such colloids, salts, and waxes. To preserve a pH of 6.2–6.5 and avoid acidity, the juice is cooked in open pans to 70–80°C and then natural clarifiers such as sukhlai (from lady finger plants) or bhindi juice are added, along with little amounts of lime. Unlike traditional systems, which use harsh chemicals to keep the juice clean, foamy scum floats to the top and is regularly skimmed off.
Concentration and Boiling: Forming the Syrup
The clarified juice is concentrated into a thick syrup over two to three hours at 110 to 115°C by vigorously boiling it in huge steel or iron pots over an open flame or in contemporary furnaces. The mixture is agitated to evaporate water until it reaches a semi-fluid consistency. In addition to concentrating sugars and improving flavor, this step turns the juice into a caramelized syrup (Liquid Jaggery) and preserves minerals that are lost during the creation of refined sugar.
Cooling and Molding: Creating the Cubes
The heated syrup is poured into rectangular molds, trays, or buckets made of stainless steel or aluminum, and allowed to cool naturally for many hours. As the material solidifies, workers rub or swirl it to encourage crystallization, resulting in solid blocks or cubes weighing 5g to 10 kg. Sun-drying may be used to reduce moisture content below 20%, preventing spoiling and producing the final golden-brown jaggery cubes suited for packaging in gunny bags or jars.
Health Benefits and Cultural Significance
Beyond its manufacturing, jaggery is notable for its nutritional composition, which includes iron for anemia prevention, antioxidants for immunity, and digestive assistance, unlike refined sugar. It is utilized in sweets, Ayurvedic treatments, and even as a natural fertilizer in agriculture. Modern developments, such as automated operations, combine tradition with efficiency, ensuring jaggery’s continued appeal as a healthier sweetener.
This journey from cane to cubes not only highlights a time-honored art, but also emphasizes jaggery’s significance in sustainable, nutrient-rich food systems.
