Jaggery Production and Processing in India

About Jaggery Production and Processing in India

• India is the world’s largest Jaggery producer. 
• India accounts for over 70 per cent of global jaggery production. 
  • Nearly 20–30 per cent of the country’s sugarcane production is used for jaggery production.
• It is one of the major agro-processing industries in rural India, supporting approximately 2.5 million livelihoods.
• In 2024-25, total sugarcane output was estimated at 444.9 million tonnes (MT). 
• Uttar Pradesh contributed 48.5 per cent of total production, followed by Maharashtra (24.1 per cent) and Karnataka (10.5 percent). Other producing states include Gujarat, Tamil Nadu, Bihar, Uttarakhand, Punjab, Madhya Pradesh, and Haryana.
• Domestic market:  Jaggery sales in domestic markets had reached approximately 5,000 metric tonnes annually by August 2024, indicating growing consumer preference for traditional and natural sweetening products.
• Export of Jaggery: India is one of the leading exporters of jaggery and confectionery products (including traditional Indian sweets and candies). 
  • By 2024-25, its exports increased to USD 406.8 million with a volume of 471.9 MT. This is a rise of about 106.5% in value and 61.2% in volume over the period.
  • Major export destinations in 2024-25: These include Indonesia, U.S.A, U.A.E, Nigeria, and Nepal.

About Jaggery

• Jaggery, commonly known as gur, is a traditional, unrefined, natural sweetener. 
• It is produced by concentrating sugarcane juice without the use of chemicals. 
• It is often called “medicinal sugar”.
• It is widely consumed across Asia, Africa, Latin America, and the Caribbean under various local names. 
• Use: Jaggery is widely used in traditional foods, beverages, bakery, and confectionery products.
• It is valued for its natural origin, traditional processing methods, and growing consumer preference for chemical-free sweeteners.
• Popular varieties: They include cane jaggery, palmyra jaggery, and raw jaggery.
• Nutritional benefits:
  • Jaggery contains over 70% sucrose with small amounts of glucose and fructose.
  • It is rich in minerals like calcium, magnesium, potassium, phosphorus, iron, zinc, copper, and manganese.
  • It also contains small amounts of vitamins such as folic acid, B-complex vitamins, and vitamins A, C, D, and E. 

About Geographical Indication (GI) Tagged Jaggery Varieties in India Khajuri Guda (Odisha): It is a natural, organic sweetener extracted from date palm trees in the Gajapati district of Odisha, historically prepared in a trapezoidal form called Patali Gur. Marayoor and Central Travancore jiggery (Keralam): It is premium, chemical-free, traditional jaggery balls produced in the Marayoor and Kanthalloor regions of the Idukki district, Kerala. Kolhapur Jaggery (Maharashtra): It is one of the most famous golden-brown, unrefined jaggery varieties known for its distinct taste and quality. Udangudi Panangkarupatti (Tamil Nadu): It is a traditional, chemical-free palm jaggery (gur) originating from the Tirunelveli/Thoothukudi regions, Tamil Nadu.  Muzaffarnagar gur (Uttar Pradesh): It is export-oriented and made from high-quality cane.