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Jaggery

Jaggery is a traditional, unrefined sugar known as non-centrifugal cane sugar or palm sugar, produced by evaporating the water content from the juice of sugarcane (Saccharum officinarum) or the sap of various palm trees, such as coconut (Cocos nucifera), palmyra (Borassus flabellifer), or date palms, without centrifugation to separate crystals.^[1]^[2] This results in a dark brown, sticky solid, semi-solid, liquid, or granular product with a caramel-like flavor, serving as a natural sweetener in rural and traditional diets across Asia, Africa, and Latin America for over 3,000 years.^[1] India dominates global production, accounting for over 70% of the world's output—approximately 8 million tons annually as of 2023—primarily from sugarcane, though per capita consumption has declined from 15.2 kg in 1960 to 4.1 kg as of 2018–19 due to preferences for refined sugar.^[3]^[1]^[4] Nutritionally, jaggery retains micronutrients from its source, offering a healthier alternative to refined sugar with 70–85% sucrose, 7–10% reducing sugars (glucose and fructose), 0.35–0.45% protein, and negligible fat (0–0.1 g per 100 g).^[1] It is rich in minerals including iron (10–13 mg/100 g), calcium (40–100 mg/100 g), magnesium (70–90 mg/100 g), and potassium (1056 mg/100 g), along with vitamin C (7 mg/100 g), B-complex vitamins, phenolics (280–320 mg/100 g), and antioxidants.^[1] Palm jaggery variants often exhibit higher mineral levels (e.g., potassium 1026–1250 mg/100 g) and a lower glycemic index compared to sugarcane types.^[2] These properties may contribute to benefits like anemia prevention and digestive aid, and it is used in Ayurvedic medicine.^[1]^[2] In culinary applications, it flavors sweets, beverages, and confections across regions.^[1]^[2]

Etymology and Nomenclature

Etymology

The word jaggery entered English from the Indo-Portuguese jágara or jagra, a term adopted by Portuguese traders in India during the colonial era.^[5] This Portuguese form derives from the Malayalam chakkara (ചക്കര), meaning unrefined sugar, or the closely related Tamil cakkarai (சக்கரை).^[6] Ultimately, these Dravidian terms trace back to the Sanskrit śarkarā (शर्करा), which originally referred to gravel or pebbles and later denoted candied or ground sugar, reflecting the coarse, granular texture of the product.^[6] The linguistic path highlights influences from Indo-Aryan roots in ancient Indian texts, where śarkarā appears in descriptions of sweeteners derived from sugarcane or palm sap. The adoption of jaggery into English occurred in the early 17th century, with the first recorded use in 1631, stemming from European accounts of Indian trade goods encountered via Portuguese maritime routes.^[5] These routes facilitated the exchange not only of commodities but also of terminology across Dravidian, Indo-Aryan, and European languages, embedding the word in global descriptions of unrefined sugars.

Regional Variations

In the Indian subcontinent, jaggery is most commonly known as "gur" in Hindi, reflecting its widespread use as a traditional unrefined sweetener derived primarily from sugarcane.^[7] Regional linguistic variations abound, such as "gud" in Punjabi and Urdu, "bella" in Kannada, "vellam" in Malayalam and Tamil, "gul" in Marathi, "guda" in Oriya, and "gurh" in Bengali, among others, highlighting the product's deep integration into local cultures and languages across diverse states.^[7] These names often distinguish it from refined sugars, and in some contexts, it is referred to broadly as "non-centrifugal sugar" to emphasize its unprocessed nature, contrasting with influences like "panela" from Latin American traditions that share similar production methods.^[8] In Southeast Asia, nomenclature reflects adaptations to palm-based production, with "gula melaka" denoting palm sugar in Malaysia, derived from coconut or date palm sap and valued for its caramel-like flavor in local cuisine.^[9] In Indonesia, it is called "gula jawa," a Javanese variant similarly produced from palm nectar, underscoring the region's reliance on tropical palms over sugarcane.^[9] The Maldives uses "hakuru" or "dhivehi hakuru" for its traditional coconut palm sugar, a staple tied to island self-sufficiency and often consumed in liquid or solid form. Thailand refers to palmyra palm jaggery as "nam tan ode," while in Vietnam, "đường thốt nốt" specifically names the sugar from palmyra palm sap, illustrating how palm varieties influence terminology in these areas.^[10] Beyond these regions, similar unrefined sugars bear distinct names in Latin America, where "panela" is the prevalent term in countries like Colombia, Guatemala, Ecuador, and Bolivia, produced from boiled sugarcane juice and molded into blocks.^[8] In Brazil and Argentina, it is known as "rapadura," a hardened form of non-centrifugal cane sugar with historical ties to Portuguese colonial influences, akin to the etymology of "jaggery" itself.^[8] "Muscovado," another variant, appears in some Latin American contexts but is more commonly associated with unrefined cane sugars in the Philippines and parts of the Caribbean, often sharing the non-centrifugal processing trait.^[11] Nomenclature patterns generally align with source materials: sugarcane-derived products like "gur" and "panela" emphasize the crop's juice extraction, while palm-based ones such as "gula melaka" and "hakuru" highlight sap from specific trees, adapting to local botany and colonial linguistic exchanges without altering the core unrefined character.^[8]

History and Origins

Historical Development

Jaggery's origins trace back to ancient India, where early references to sugarcane processing appear in Vedic texts around 1500 BCE. The Rigveda mentions sugarcane as ikṣu, a plant valued for its sweet juice, while the term śarkarā—meaning grit or pebbles—emerged in later Vedic and post-Vedic literature to describe the granulated, unrefined sugar product derived from boiling the juice, marking the beginnings of non-centrifugal sugar production.^[12]^[13] This process, akin to modern jaggery making, highlighted sugarcane's role in rituals, medicine, and daily sustenance in the Indus Valley and Gangetic plains.^[14] By the 1st century CE, jaggery played a notable role in ancient maritime trade, as documented in the Periplus of the Erythraean Sea, a Greek merchant's guide to Indian Ocean commerce. The text describes exports from western Indian ports like Barygaza (modern Bharuch) and Ariaca, including "honey from the reed called sacchari"—a clear reference to crude sugar or jaggery extracted from sugarcane—shipped alongside spices, cotton, and ivory to Arabian and East African markets.^[15] This trade facilitated jaggery's spread along overland routes like the Silk Road, where Indian sugarcane processing techniques reached China by the 6th century via Buddhist monks, and extended to Southeast Asia through maritime networks, integrating into local palm-based sweetener traditions.^[16] European colonial encounters further elevated jaggery's profile in global trade during the 16th to 19th centuries. Portuguese explorers, arriving in India around 1498, documented jaggery (adopting the term jagra from regional languages) as a staple commodity in Goan and Malabar ports, incorporating it into their records of spice and sugar exchanges.^[17] British colonial administrators, from the East India Company era onward, noted its widespread production and use in revenue assessments and trade logs, leading to increased exports; by the mid-19th century, Indian jaggery and related sugarcane products were shipped to Europe and colonial outposts, often as raw material for refining, amid a global sugar market boom that saw British India supply up to 70,000 tons annually by the 1840s.^[18]^[19] In the 20th century, post-independence India formalized jaggery's status through regulatory advancements. Following 1947, the government introduced grading standards via the Agmark system in 1937 (expanded post-independence), culminating in the Jaggery Grading and Marking Rules of 2008, which defined quality grades for sugarcane and palm jaggery based on sucrose content, moisture, and impurities to support domestic and export markets.^[20] The Food Safety and Standards Authority of India (FSSAI) further refined these in 2017, segregating standards for cane jaggery to ensure safety and authenticity, reflecting its enduring recognition as a traditional, nutrient-rich food amid national efforts to preserve indigenous agro-practices.^[21]

Geographical Spread

Jaggery production originated in the Indian subcontinent, where sugarcane cultivation is documented in ancient texts from the Vedic period, dating to approximately 1400–1000 BCE in the Gangetic plains, though archaeological evidence suggests earlier use in the region following the plant's introduction from Southeast Asia.^[22] The processing of sugarcane juice into unrefined blocks, known as jaggery or gur, became a staple in local diets and rituals, reflecting the subcontinent's early advancements in non-centrifugal sugar extraction. This development coincided with the domestication of sugarcane hybrids in nearby areas, enabling widespread cultivation across the fertile river valleys by the first millennium BCE.^[23] The dissemination of jaggery-making techniques to Southeast Asia occurred primarily through Indian cultural exchanges and maritime trade routes established by 500 BCE, integrating with local palm sap processing traditions. In Indonesia and the Philippines, variants using coconut or date palm sap—similar to jaggery—emerged as staples, influenced by Austronesian agricultural practices and Indian merchants who introduced refined boiling methods during the expansion of Hindu-Buddhist kingdoms. These exchanges facilitated the adaptation of non-centrifugal sugars into regional cuisines, such as gula melaka in Indonesia, blending indigenous palm toddy fermentation with Indian-style solidification.^[24]^[2] Jaggery-like products reached Africa and Latin America via European colonial trade networks in the 16th century, with Spanish and Portuguese explorers introducing sugarcane cultivation to the Americas starting in 1493 on Hispaniola. In Latin America, this led to the development of panela, an unrefined cane sugar block akin to jaggery, produced through similar open-pan evaporation in regions like Colombia and Mexico, often relying on African diaspora labor for harvesting and processing techniques adapted from West African traditions. In Africa, sugarcane arrived through Arab and Portuguese routes earlier, but colonial expansion amplified production in areas like Mozambique and South Africa, where unrefined sugars supported local economies amid the transatlantic slave trade.^[25]^[26] Today, global production of non-centrifugal sugars like jaggery remains concentrated in Asia, with India accounting for over 70% of the world's supply at approximately 10 million tonnes annually (as of 2023–24), primarily from the Gangetic and Deccan plateaus. Bangladesh contributes significantly through small-scale artisanal operations in its riverine deltas, while emerging hotspots in Latin America, such as Colombia and Brazil, produce panela variants totaling around 1.5 million tonnes, driven by sustainable farming initiatives and export demands. Recent trends include increased promotion of organic and climate-resilient jaggery production in India under national agriculture missions. These regions highlight jaggery's enduring role in rural economies, though production volumes vary with sugarcane yields and climate factors.^[27]^[28]^[29]

Production

Raw Materials

Jaggery is predominantly produced from the juice of sugarcane (Saccharum officinarum), the primary raw material in major producing regions such as India. The juice, extracted by crushing mature stalks, typically yields 10-15% sucrose content, alongside water (70-80%), reducing sugars (1-3%), and trace minerals like potassium and iron that contribute to the final product's nutritional profile.^[30]^[31] In addition to sugarcane, jaggery is derived from the sap of various palm species, including coconut (Cocos nucifera), date (Phoenix dactylifera), and palmyra (Borassus flabellifer), particularly in tropical areas. These saps vary in sweetness, with palmyra sap containing approximately 12-15% total sugars, primarily sucrose (around 14%), while coconut sap ranges from 12-15% sugars; date palm sap similarly offers 10-15% sucrose. The composition influences the jaggery's flavor and color, with palm-based varieties often exhibiting a darker hue and caramel-like notes due to higher mineral content.^[32]^[33]^[34] Regional preferences highlight sugarcane's dominance in India, where it accounts for over 90% of jaggery production due to abundant cultivation, contrasted with palm sap's prevalence in Southeast Asia, such as Indonesia and the Philippines, where coconut and palmyra palms are integral to local traditions.^[35]^[36] The quality of these raw materials is influenced by factors like seasonal harvesting, which optimizes sugar accumulation during dry periods for higher sucrose yields, and soil types, with well-drained loamy soils enhancing nutrient uptake in sugarcane and palms compared to saline or waterlogged conditions.^[37]^[38]

Manufacturing Process

The manufacturing process of jaggery begins with the extraction of juice from sugarcane or palm sap, followed by clarification, concentration through evaporation, and solidification into the final product.^[39]^[40] For sugarcane jaggery, the primary raw material, mature cane is crushed using traditional roller mills or mechanized crushers to extract the juice, yielding approximately 600-700 liters per metric ton of cane.^[41] The extracted juice, typically containing 12-15% sucrose, is filtered to remove fibrous residues. In traditional methods, this step relies on manual or animal-powered mills, while semi-modern processes employ power-driven three-roller mills for higher efficiency and yields up to 85% juice extraction.^[39] Clarification follows to remove impurities such as suspended particles, colloids, and coloring compounds. The juice is heated to 70-80°C and treated with natural coagulants like lime (to raise pH to 6.0-6.2) or herbal extracts such as deola (45 g per 100 kg juice), which causes impurities to form scum that is skimmed off.^[39] This boiling stage reduces the juice volume by about 80% through water evaporation and impurity removal, resulting in clearer liquid ready for concentration. Traditional clarification uses open pans over wood or bagasse fires, whereas mechanized setups incorporate steam-heated vessels for better control and reduced fuel use.^[39] Concentration involves further evaporation in open pans or multi-pan systems fueled by bagasse, the fibrous residue from crushing, to reach 80-90% total solids.^[39] The juice is boiled continuously, with temperatures rising to 103-106°C for liquid forms or 120°C for solid varieties, at which point it thickens into a viscous mass. Traditional open-pan evaporation is labor-intensive and energy-inefficient, often taking 3-4 hours per batch, while semi-modern methods use steam compressors or vacuum evaporation to shorten the process by up to 33% and improve energy recovery from bagasse. Recent advancements as of 2025 include improved furnace designs with multi-pan configurations, preheating systems, and integration of renewable energy sources to enhance efficiency and reduce environmental impact.^[42]^[43] Solidification occurs as the hot concentrate cools, forming blocks or granules. For solid jaggery, common in India, the mass is poured into rectangular molds to cool into amber-colored blocks; overall yield is about 10% of the original cane weight.^[39] Granular jaggery involves rubbing the semi-solid slurry with wooden scrapers to form crystals, followed by sieving and sun-drying to under 2% moisture. Liquid jaggery, produced in some regions including parts of Africa, is withdrawn earlier at lower solids (60-65%) and preserved with additives like citric acid.^[39] Palm jaggery production shares similarities but starts with tapping sap from trees like date palm. Incisions are made at the trunk's apex to collect sucrose-rich sap (neera), yielding 1.7-10 liters per tree daily depending on the method—higher in intensive local tapping (8-10 L/day) versus sustainable annual tapping (1.7-3 L/day).^[40] The sap is filtered, clarified with lime and phosphoric acid to neutralize yeasts, and boiled in earthen pans over palm-leaf fires to concentrate it, reducing volume similarly to sugarcane processes. Modern techniques include spray drying at 220°C inlet temperature or vacuum evaporation at 40°C for efficient processing.^[2]^[40] Final solidification yields 10-15% jaggery by weight of raw sap, typically molded into blocks; variations include softer forms from less evaporation. Traditional palm methods emphasize manual tapping and open boiling, with limited mechanization due to small-scale operations.^[40]

Culinary and Traditional Uses

In South Asia

In South Asia, jaggery serves as a versatile sweetener integral to everyday culinary practices, particularly in India and Pakistan, where it imparts a rich, caramel-like flavor to traditional sweets and beverages. It is commonly used to prepare confections such as laddoos, which are spherical treats made by mixing jaggery with roasted gram flour, nuts, or sesame seeds, and chikkis, brittle bars combining jaggery with peanuts, sesame, or puffed rice for a crunchy texture.^[44]^[45] In beverages, jaggery enhances masala chai by dissolving into boiling milk with spices like ginger and cardamom, providing natural sweetness without refined sugar, while in Pakistan, it features in gur ki roti, a sweet flatbread stuffed with jaggery and fennel seeds, often enjoyed during winter for its warming qualities.^[46] Medicinally, jaggery holds a prominent place in Ayurvedic traditions across South Asia, valued for its iron content that aids in preventing and treating anemia by supporting hemoglobin production. It is recommended for digestive health, as its fiber content promotes bowel regularity and relieves constipation, and serves as a remedy for coughs and colds due to its warming potency that helps expel mucus. Traditional preparations include jaggery-ginger balls, made by combining melted jaggery with dry ginger powder, which are consumed to soothe respiratory issues, improve digestion, and boost immunity during seasonal ailments.^[1]^[47]^[48]^[49] Seasonal consumption of jaggery peaks during post-harvest festivals in South Asia, symbolizing prosperity and community bonding. In Tamil Nadu, it is central to Pongal, where sweet pongal—a rice and lentil dish cooked with jaggery—is offered to deities and shared among families to celebrate the harvest. Similarly, during Makar Sankranti in northern India, jaggery-based sweets like tilgul (sesame-jaggery balls) are exchanged with the phrase "tilgul ghya, god god bola," promoting sweetness in relationships. Annual per capita consumption in India stands at approximately 4.1 kg, reflecting its role in these cultural rituals and daily diets.^[50]^[51] Unique preparations in tribal areas of South Asia include fermented jaggery beverages, such as kapisayani in parts of southern India, where jaggery is mixed with rice and spices, then fermented to create a mildly alcoholic drink used in rituals and as a digestive aid. These indigenous methods highlight jaggery's adaptability in tribal cuisines, often incorporating local herbs for enhanced nutritional benefits.^[52]

In Southeast Asia

In Southeast Asia, jaggery, often derived from palm sap rather than sugarcane, plays a central role in regional cuisines, imparting a distinctive caramel-like flavor and nutritional depth to both sweet and savory dishes. Known locally by names such as gula melaka in Malaysia, gula jawa in Indonesia, nam tan peuk in Thailand, and đường thốt nốt in Vietnam, palm jaggery is prized for its unrefined qualities and integration into everyday meals. This contrasts with sugarcane-dominant varieties elsewhere, highlighting adaptations to tropical palm resources abundant in the region.^[2] Culinary uses emphasize its balancing sweetness in diverse preparations. In Malaysia, gula melaka is essential for traditional desserts like onde-onde, glutinous rice balls filled with palm sugar syrup and coated in grated coconut, providing a molten caramel contrast to the chewy texture.^[53] Similarly, in Indonesia, gula jawa features prominently in klepon, green pandan-flavored rice balls stuffed with liquid palm sugar that bursts upon biting, and in sambal variants where it tempers chili heat with subtle sweetness, as seen in Javanese recipes incorporating palm sugar alongside tamarind and lime.^[54] In Thailand, nam tan peuk adds depth to curries like massaman or green curry, where its rich, full-bodied profile balances spicy and sour elements without overpowering the dish. Further west, Philippine suman rice cakes, steamed glutinous rice wrapped in banana leaves, are traditionally topped with muscovado sugar, an unrefined cane sugar similar to jaggery, that enhances the coconut milk's creaminess with its earthy sweetness.^[55]^[56] In Vietnam, đường thốt nốt from palmyra palm sap is incorporated into chewy sweets like bánh thốt nốt, layered sticky rice cakes with coconut and sesame, where its delicate fragrance elevates the dessert's tropical notes.^[10] Beyond cuisine, palm jaggery holds medicinal and ritual significance. In Cambodia, it is infused into herbal teas with ginger or lemongrass, valued for its detoxifying properties that aid digestion and liver health through natural mineral content.^[57] In Myanmar, known as htan nyet, palm jaggery is consumed post-meal to promote digestion and is stirred into traditional teas, reflecting its role in daily wellness rituals rather than cosmetic applications like thanaka.^[58] Regional adaptations include liquid forms of palm jaggery, such as đường thốt nốt syrup, used in Vietnamese fermented beverages like nước thốt nốt, where fresh palm sap is lightly boiled and combined with rice wine for a mildly effervescent, probiotic-rich drink.

In Other Regions

In Africa, unrefined cane sugars similar to jaggery are incorporated into traditional culinary practices, particularly in West Africa where palm jaggery, derived from palm sap, serves as a natural sweetener in beverages and dishes.^[59] In Latin America, jaggery equivalents such as piloncillo in Mexico and rapadura in Brazil have been staples since colonial times, with sugarcane processing techniques tracing back to Indian origins introduced via Portuguese trade routes around the 16th century. Piloncillo, an unrefined cane sugar molded into cones, is commonly grated into mole sauces to balance the savory, spicy, and bitter elements with its caramel-like depth, as seen in traditional Oaxacan moles where it complements chiles, chocolate, and nuts. Similarly, rapadura provides a rustic sweetness in Brazilian cuisine, often paired with feijoada—a hearty black bean stew—to mellow its robust, meaty profile during festive meals, reflecting the region's blend of indigenous, African, and European influences tied to early sugarcane exports from Asia.^[60]^[61]^[62]^[63]^[64] Jaggery's adoption in the West has surged since the 2010s amid health food movements emphasizing natural, unrefined sweeteners over processed sugars. In Europe and the United States, it features prominently in vegan baking, where its mineral-rich profile—retaining iron, magnesium, and potassium—adds moisture and a toffee-like nuance to recipes like energy balls or gluten-free cookies without refined additives. Superfood bars often incorporate jaggery as a binder for nuts, seeds, and supergrains, appealing to consumers seeking low-glycemic alternatives in plant-based snacks. Emerging applications include craft beers, where jaggery contributes fermentable sugars and subtle maple-caramel notes during brewing, as in Belgian-style ales or experimental stouts. Import data indicates growing demand, with non-Asian markets like the US receiving substantial volumes from India, supporting organic trends in these sectors.^[65]^[66]^[67]

Nutritional and Health Aspects

Chemical Composition

Jaggery, an unrefined cane sugar product, consists primarily of carbohydrates with minimal proteins and fats, distinguishing it from refined white sugar, which is nearly pure sucrose devoid of additional nutrients. Per 100 grams, jaggery typically provides 353-383 kilocalories, derived mainly from its sugar content.^[68]^[1]^[7] The macronutrient profile of jaggery includes 84-95 grams of carbohydrates, predominantly sucrose (65-85 grams), along with 5-25 grams of reducing sugars such as glucose and fructose. Protein content ranges from 0.4-1.85 grams, while fats are trace at approximately 0.1 gram per 100 grams. Values can vary by region and production method.^[1]^[69]^[7] Micronutrients in jaggery are notably higher than in refined sugar due to its minimal processing, which retains minerals and vitamins from the sugarcane juice. It contains significant amounts of iron (2.6-11.4 mg per 100 grams), potassium (105-1050 mg per 100 grams), and magnesium (70-115 mg per 100 grams), alongside other minerals like calcium (46-149 mg), phosphorus (40-113 mg), zinc (0.45-0.58 mg), and copper (0.1-0.9 mg). Vitamins present include total carotenoids (provitamin A; 0.024 mg), thiamine (B1; 0.01-0.04 mg), riboflavin (B2; 0.01-0.06 mg), niacin (B3; 0.02-0.9 mg), and C (0-0.8 mg) per 100 grams. Additionally, jaggery features antioxidants, such as phenolics (280-320 mg per 100 grams), derived from the unrefined extraction process. Nutritional values vary by type (e.g., solid, liquid) and geographical source.^[1]^[7] Impurities and compositional variations in jaggery arise from its non-centrifugal production, resulting in 2-5% non-sugar solids, including ash (1.45-2.63%) and fiber. These elements differ by source material; for instance, palm jaggery may exhibit higher levels of certain B vitamins, such as riboflavin, thiamine, and niacin, compared to cane-based varieties.^[70]^[71]^[2] Analytical data for jaggery indicate a moisture content of 3-10% in solid form, contributing to its texture and shelf life, and a pH range of 5-6, reflecting its mildly acidic nature from natural organic acids.^[1]^[69]

Health Benefits and Risks

Jaggery provides several potential health benefits attributed to its mineral and fiber content, distinguishing it from refined sugar. The dietary fiber in jaggery supports digestive health by promoting intestinal peristaltic movements, alleviating constipation, and reducing inflammation in the gut.^[72] Its iron content aids in hemoglobin production and helps prevent iron-deficiency anemia; clinical trials have demonstrated that daily supplementation with 5 grams of jaggery alongside other iron-rich foods significantly raises hemoglobin levels in affected individuals after eight weeks.^[72]^[73] Additionally, jaggery's phenolic compounds and antioxidants exhibit cytoprotective effects, reducing oxidative stress and erythrocyte damage in experimental models.^[74] Modern research from the 2020s highlights jaggery's anti-inflammatory potential, with systematic reviews indicating that unrefined sugarcane products like jaggery may regulate inflammatory markers and offer protective effects against chronic inflammation-related conditions.^[75] For diabetes management, studies suggest moderate intake could support metabolic health due to its micronutrients, though its glycemic index of approximately 84—higher than white sugar's 65—necessitates caution to avoid rapid blood glucose spikes.^[76]^[77] Despite these advantages, jaggery carries health risks, particularly from overconsumption and production quality. As a calorie-dense food (about 353-383 calories per 100 grams), excessive intake can lead to weight gain and obesity, similar to refined sugars.^[59] In unregulated manufacturing, jaggery may be contaminated with heavy metals like lead, arsenic, and cadmium from polluted equipment or environments, potentially causing kidney damage and toxicity.^[78] Its sticky texture promotes bacterial adhesion and plaque buildup, increasing the risk of dental caries comparable to that of refined sugar in frequent-exposure studies.^[79] Recommended daily intake in traditional contexts is 20-30 grams, equivalent to 1-2 tablespoons, which fits within WHO guidelines limiting added sugars to under 50 grams (10% of total energy) for adults to minimize non-communicable disease risks.^[80]^[81] Individuals with diabetes or metabolic concerns should consult healthcare providers, as even moderate amounts can elevate fasting insulin levels.^[59]

Cultural and Economic Significance

Role in Traditions and Festivals

In Indian traditions, jaggery holds a prominent place in festivals marking seasonal transitions and social bonds. During Lohri in Punjab, communities gather around bonfires to celebrate the winter solstice and harvest, tossing sesame-jaggery sweets like gajak and rewri into the flames as offerings to the sun god for prosperity and warmth. These confections, made from jaggery and sesame seeds, symbolize gratitude for the earth's bounty in agrarian Punjabi culture.^[82] Similarly, in Maharashtra, tilgul—balls or bars of sesame seeds bound with jaggery—is exchanged during festivals like Diwali and Makar Sankranti, with the phrase "tilgul ghya, god god bola" urging recipients to "accept the sweet and speak sweetly," fostering harmony and positive relationships.^[83] In Southeast Asian rituals, jaggery equivalents like gula melaka (palm sugar) feature in Hindu-influenced ceremonies, reflecting shared cultural ties with India. In Bali, Indonesia, gula melaka is incorporated into offerings during Nyepi, the Day of Silence, where families prepare sweetened rice cakes and other canang sari baskets placed at temples to honor deities and purify the spirit. These sweets embody renewal and balance in Balinese Hindu practices.^[84] For Thailand's Loy Krathong, floating baskets carry jaggery-sweetened sticky rice parcels alongside flowers and incense, released into rivers to pay respects to water spirits and seek forgiveness for environmental transgressions, highlighting themes of gratitude and ecological harmony.^[85] Across African and Latin American contexts, unrefined sugars akin to jaggery appear in communal feasts tied to renewal. In Mexico, piloncillo—solidified cane juice—flavors calabaza en tacha (candied pumpkin), a staple on Day of the Dead altars, where it represents life's sweetness and invites ancestral souls to partake in the ofrenda, blending indigenous and colonial influences.^[86] Jaggery's ritualistic use often carries symbolic weight, denoting prosperity, fertility, and a connection to the earth in agrarian societies. As a natural sweetener derived from sugarcane or palms, it evokes abundance and spiritual purity, frequently offered in temples to invoke blessings for bountiful harvests and family well-being.^[87] Preparation traditions frequently involve gendered roles, with women in rural South Asian and Southeast Asian communities leading the boiling and molding processes during festivals, underscoring their custodianship of household rituals and cultural continuity, though men contribute in commercial or field-based aspects.^[14]^[88]

Commercial Production and Trade

India dominates global jaggery production, accounting for the majority of output with an estimated 8.5 million tons for 2024-25, primarily derived from sugarcane and palm sources.^[89] Bangladesh follows as a significant producer, yielding around 400,000 tons per year, mainly from sugarcane and date palm sap, while Thailand contributes notably through its palm-based variants, though exact figures remain lower than India's scale.^[27]^[67] A growing shift toward organic certification is evident, driven by demand for pesticide-free products, with certified organic jaggery comprising an increasing share of production in regions like Maharashtra and Tamil Nadu.^[90] International trade in jaggery has expanded, with global exports valued at approximately $100-150 million annually, led by India which exported around 50,000 metric tons worth $40 million in 2023-24, marking a 15% year-over-year growth into 2024-25 driven by health food demand and organic standards.^[91]^[28] Major destinations include the United States and European countries such as France and the Netherlands, where jaggery is marketed as a natural health food alternative to refined sugar, supported by rising consumer interest in organic and plant-based sweeteners.^[67] Trade faces challenges from adulteration issues, including the addition of synthetic colors and chemicals, prompting stricter regulations like those enforced by India's Food Safety and Standards Authority, which have led to seizures and reduced urban demand by up to 15%.^[92]^[93] Sustainability concerns in commercial production center on the environmental impact of sugarcane monoculture, which requires intensive water resources—approximately 2,000 liters per kilogram of jaggery—contributing to groundwater depletion and soil degradation in water-stressed areas like Maharashtra.^[94] Efforts to address these include promoting fair trade palm jaggery, which supports ethical sourcing from smallholder farmers and reduces reliance on water-heavy crops through sustainable tapping practices in regions like South India and Southeast Asia.^[95]^[96] Looking ahead, the jaggery market is projected to grow at a 5-7% compound annual rate through 2030, fueled by expanding plant-based and health-oriented food sectors, with organic variants leading the surge due to certifications that enhance export competitiveness.^[67]^[97]

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Aryan and Non-Aryan in India - Project MUSE
212. SAK(K)AR/ŚAK(K)AR, - -, '(granulated) sugar', Skt. śarkarā 'grit, gravel' (IE) + ... sugarcane, while Brahmins and Buddhist monks drank unfermented beverages ...
[13]
Jaggery: South Asia's sweet, sentimental cure-all - BBC
Mar 31, 2021 · Jaggery is more than an indigenous medicinal food or a delectable dessert; it's the concentrated essence of millennia-old tradition.Missing: credible sources
[14]
The Voyage around the Erythraean Sea
Schoff, The Periplus of the Erythraean Sea: Travel and Trade in the Indian Ocean by a Merchant of the First Century (New York: Longmans, Green, and Co., 1912).
[15]
Exchanges of economic plants along the land silk road - PMC
There was strong evidence that Tibetan barley, barley, wheat, and jujube were introduced into China before the existence of the Land Silk Road.
[16]
Evolution of Indian cuisine: a socio-historical review
Apr 28, 2022 · This paper aims to present a socio-historical review of Indian cuisine and its evolution. Based on a thorough analysis of a wide range of documents.
[17]
[PDF] From promise to stagnation : East India sugar 1792-1865
... sources in South America, the Caribbean or beet fields of Europe. V1. Page 8 ... Cwt. Drawback. Free on Board (F.O.B). Gurpatta. Gur, Goor, Khaur,. Jaggery ...
[18]
A Note on Sugar in Nineteenth-Century South India | Cambridge Core
From the mid-nineteenth century, palm jaggery was the raw material for making white sugar and distilling arrack in the sugar mills that were built in the ...
[19]
[PDF] government of india
For any consignment, 3 per cent and 5per cent by weight of Jaggery may be allowed as brokens for Standard and. General grades respectively for accidental ...
[20]
[PDF] Press note Standards for Gur or Jaggery, Sodium Saccharin ... - FSSAI
Feb 28, 2017 · The existing regulations prescribe the common standards for Gur or Jaggery, which is being revised to segregate the standards for Cane Gur or ...
[21]
[PDF] Handbook of Jaggery Powder Processing - NIFTEM-T
This handbook covers jaggery powder processing, including traditional and modern production methods, packaging, and export markets.
[22]
History of sugarcane - Evolution - Earth@Home
Jul 14, 2023 · The story of sugarcane is tightly linked to colonialism, indentured servitude, forced labor, and slavery.
[23]
Sugar | Sahapedia
Palm jaggery, or 'khejur gur' as it is called locally, is especially appreciated in Indian West Bengal and Bangladesh where it widely used to flavour a wide ...
[24]
Story of Panela - Heincke Group
Oct 6, 2021 · With the arrival of the Spanish empire in America, panela was also introduced to this continent. In 1493 there is the first official record of ...
[25]
Ecological panela production in Honduras: A lighter footprint for non ...
Small farmers around the world produce a hard brown block sugar known as panela in Latin America and jaggery in India. Traditional production involves ...
[26]
Which Country is the Largest Producer of Jaggery in the World?
Jul 23, 2025 · India produces about 7.5 million tonnes of jaggery each year. This accounts for more than 70% of global output. The country not only consumes ...Missing: reports | Show results with:reports
[27]
None
### Summary of India's Jaggery/Non-Centrifugal Sugar Production and Global Context
[28]
The Nutrition of Sugarcane Juice - Lose It!
Sugarcane made from pressing the whole stalks, or culms, is 70 to 75 percent water, 13 to 15 percent sucrose (sugar), and 10 to 15 percent fiber, says the 2015 ...
[29]
Phytochemical profile of sugarcane and its potential health aspects
Sugarcane juice is the first material used for the production of sugar and other various valuable products like raw sugar/brown sugar, jaggery, and molasses.
[30]
Palmyrah palm (Borassus flabellifer) non-centrifugal sugar
Generally, palmyrah palm sap contains 103.6–169.4 g/L total sugars and 8.8–35.6 g/L reducing sugars (comprising sucrose: 92.9–174.4 g/L, glucose: 5.0–18.5 g/L ...Missing: percentage | Show results with:percentage
[31]
Changes in physico‐chemical attributes and reaction kinetics of ...
Nov 8, 2022 · The sucrose, glucose, and fructose content of fresh sap was observed to be 14.22 ± 0.14, 1.41 ± 0.01, and 0.52 ± 0.02 (g/100 ml), which were ...
[32]
A Review of Nutritional Facts, Production, Availability and Futur
Redhead and Boelen [12] in their studies took palm sugar as a very first source of sugar. ... sugar is known as “Gula Melaka” in Malay “Gula Kelapa” in Indonesia ...
[33]
Jaggery - an overview | ScienceDirect Topics
The sucrose content of jaggery varies between 65% and 85%. Solid, liquid, and granulated are the three forms of marketed jaggery. The light brown to dark brown ...<|control11|><|separator|>
[34]
Jaggery Export from India: Key Markets & Success Strategies
Jan 3, 2025 · India is the world's largest producer of jaggery, a traditional sweetener made from sugarcane or palm sap. The global demand for jaggery has ...
[35]
Jaggery Making Process and Preservation: A Review - ARCC Journals
The quality of cane is a main genetic factor also many other factors like climate, soil type, crop management etc affect the jaggery production.Missing: seasonal | Show results with:seasonal
[36]
Impact of Sugarcane Varieties on Jaggery Production - ResearchGate
The factors influencing quality of jaggery are 1. Agro climate, 2. N.P. & K fertilization, 3.
[37]
[PDF] Manufacturing Jaggery, a Product of Sugarcane, As Health Food
The process of making granular jaggery is similar up to concentration. The concentrating slurry is rubbed with wooden scrapper, for formation of grains. The ...
[38]
Date palm products. Chapter 5.
In the case of jaggery making a separately prepared starter to accelerate crystallization is mixed in the boiling liquid just before pouring into a mould and ...
[39]
[PDF] Sugarcane Based Ethanol Production for Fuel ... - AgEcon Search
Aug 28, 2021 · It is approximately estimated that one tonne sugarcane will yield 600-700 litres of cane juice, similarly, one tonne of sugarcane will yield ...
[40]
[PDF] Near Isothermal Steam Compressor for Jaggery Making
Vapour Recompression System, VRS, is used in the jaggery-making process to overcome the inefficiencies involved in the conventional jaggery-making process.
[41]
Jaggery - A traditional Indian sweetener | Request PDF
Aug 7, 2025 · India is the largest producer of jaggery in the world and has the share of more than 70% of world production (Rao et al. 2007) [17] . Fruit ...<|separator|>
[42]
Formulation and quality assessment of protein rich sesame Chikki
Jul 8, 2019 · Chikki, a traditional Indian confectionery made using groundnut and jaggery, is popular across all age groups. This study aimed to enhance ...Missing: laddoos | Show results with:laddoos
[43]
Gur ki roti | Jaggery roti | Meethi roti - - Dassana's Veg Recipes
Rating 4.9 (9) · 50 minDec 17, 2022 · Gur ki roti recipe with step by step photos – gud ki roti also known as jaggery roti or meethi roti is an easy to prepare tasty sweet roti ...
[44]
Sesame Jaggery Ball Supplementation as a Dietary Adjunct ...
Besides routine oral iron syrup, daily supplementation of sesame jaggery balls in moderate iron-deficient anemic children improves their iron status.Missing: ayurvedic uses
[45]
Jaggery in Ayurveda – Benefits, Dosha Effects, and Traditional Uses ...
Jun 27, 2025 · Jaggery can be beneficial in conditions like cough, cold, and respiratory issues. Its hot potency helps reduce mucus and improve respiratory ...
[46]
Jaggery and Dried Ginger Balls | Digestive Ginger Treats - Tarla Dalal
In conclusion, these jaggery and dried ginger balls offer a simple, effective, and natural way to address common health concerns like cold, cough, and stomach ...Missing: uses anemia
[47]
How Indian states revel in the goodness of jaggery - The Hindu
Jan 12, 2022 · Jaggery is used in harvest festivals, with different types for dishes like pithe. It's used in making pithe, and the sweet aroma of jaggery and ...<|separator|>
[48]
Per capita consumption of sugar, jaggery, and khandsari in India
During 2018-19, per capita consumption of jaggery and khandsari is reported only to be 4.1 kg/annum (Table 1). This shows the societal tendency and more ...
[49]
https://www.tarladalal.com/jaggery-and-dried-ginger-balls-4234r
[50]
The diversity of traditional Malay kuih in Malaysia and its potentials
... cooking when used in conjunction with the presence palm tree (Arenga pinnata) called gula melaka or gula of turmeric. kabung. The name gula melaka is ...
[51]
Diversity of sambals, traditional Indonesian chili pastes
Jul 7, 2022 · Lime juice and tomatoes are often added to provide acidic taste, while palm sugar is used to bring sweetness, mainly in Javanese sambal recipes ...
[52]
The Peculiar Life of a Buri Palm - meryenda
Oct 9, 2022 · The two main sources of sugar in the Philippines come from palm and sugarcane. A Philippine map of our native sugars and where they can be found ...Missing: hakaru | Show results with:hakaru
[53]
Palm Jaggery Benefits: 10 Nutrient-Dense Health Boosters
Aug 5, 2025 · Palm jaggery may help you detox and clean up your digestive system and act as an antioxidant. It may help to support the respiratory tract, ...
[54]
Jaggery from the Trees | Sampan Travel
Feb 1, 2020 · Jaggery ('htan nyed' in Burmese) is a traditional Burmese sweet snack made of palm sugar. Often taken after a meal, it is believed to be good for digestion.
[55]
Sugar: A Spoonful Too Much? - Khazanah Research Institute
This article provides an overview of the sugar supply and trade in Malaysia, discussing the health implications of sugar consumption and the economic aspects of ...
[56]
Jaggery: Is It Good For You? - WebMD
Dec 31, 2024 · Jaggery, also known as gur, is a sweetener famous throughout Southeast Asia and Africa. It is a type of sugar that is not heavily refined, ...
[57]
Jaggery - Wikipedia
Jaggery is a traditional non-centrifugal cane sugar consumed in the Indian subcontinent, Southeast Asia, North America, Central America, Brazil and Africa.Muscovado · Non-centrifugal cane sugar · Bagasse · Toddy palmMissing: adoption 16th century
[58]
Past, Present, Future: A Quick History of Colombian Panela
Aug 2, 2019 · Colombian panela has roots that are more than 500 years old and that remain mostly unchanged today. Whether you've tried it or not, the history of panela is ...
[59]
Panela: sweet tradition | The City Paper Bogotá
Jan 3, 2013 · Sugarcane arrived in the West from India more than 500 years ago, and while the motherland of panela remains the world's largest producer, ...
[60]
Mexico and sugar
Feb 29, 2024 · Mexican cooking uses piloncillo to bring balance to otherwise savoury dishes. For example, it is used to make the traditional Mexican mole sauce ...Missing: jaggery | Show results with:jaggery
[61]
How to Make Authentic Mole Poblano From Scratch - Dora's Table
Rating 5.0 (7) · 1 hrSep 25, 2023 · Ingredients · Piloncillo: Piloncillo is sugarcane which is boiled until it thickens, then poured into a triangular mold and allowed to harden.
[62]
https://www.ragus.co.uk/mexico-and-sugar/
[63]
Nutty bars with Protein Powder and Jaggery - Give Me Some Spice!
1 hr 20 minThese nutty bars are full of protein. They are irresistible and will remind you of you childhood when you have them.
[64]
Brewing With Sugar - All About Beer
Jan 1, 2012 · Jaggery is made from palm tree saps or sugar cane, while piloncillo is exclusively made from cane sugar. Date syrup is either processed, ...
[65]
How India is Leading the World in Jaggery Exports - Vanesight
Aug 20, 2025 · India exported jaggery worth USD 120 million in 2023-24, marking a 10% growth compared to the previous year. The increasing demand from the ...Missing: 19th century
[66]
What is Jaggery and What Benefits Does it Have? - Healthline
Jul 3, 2023 · About 70% of the world's jaggery production takes place in India, where it is commonly called “gur.” It's most often made with sugar cane.Missing: languages credible
[67]
[PDF] Physico-chemical properties of solid and molten Jaggery from ...
Jan 16, 2024 · Water (g). 3-10. 30-35. 1-2. Sucrose (g). 65-85. 40-60. 80-90. Reducing sugar (g). 9-15. 15-25. 5-9. Protein (g). 0.4. 0.5. 0.4. Fat (g). 0.1.
[68]
Screening and Physico-chemical Study of Quality Jaggery Prepared ...
Jaggery contained moisture (8.50-10.70%), ash (1.45-2.63%), reducing sugar (7.67-8.83%), total sugars (76.36-83.88%), sucrose (64.82-78.95%), net rendement ...
[69]
Palmyrah palm and its products (Neera, Jaggery and Candy)
Jaggery is also an integral part of several ancient Hindu rituals as well as of Ayurveda or ancient Indian medicine. Both sugarcane and palm jaggery are instant ...
[70]
Revisiting the nutraceutical profile, chemical composition ... - IADNS
Feb 27, 2023 · Since ancient times jaggery has been used for treating asthma, dry cough, and the common cold. Recent research confirmed the benefits of ...Missing: origins | Show results with:origins
[71]
[PDF] Evaluation of efficacy of jaggery and raisins as supplements in iron ...
Jul 20, 2018 · Aims and Objectives: This study aims to evaluate the effectiveness of jaggery and raisins as supplements in treating iron deficiency anemia.
[72]
Cytoprotective and antioxidant activity studies of jaggery sugar
Jul 1, 2009 · Jaggery showed 97% protection compared to brown sugar, and both sugars effectively reduced erythrocyte oxidation.
[73]
The Effect of Unrefined Sugar on Inflammation: A Systematic Review ...
Conclusions: it is possible to affirm that unrefined sugarcane products, including jaggery, may have a protective effect on inflammation via regulating some of ...
[74]
[PDF] Benefits beyond sugar, but a high glycemic index risk - Magna Scientia
Aug 5, 2025 · Jaggery's strong glycemic effect poses dangers, particularly for those with diabetes or metabolic syndrome, even while its micronutrient ...
[75]
[PDF] Glycemic Response of Natural Sweeteners like Sugarcane Juice ...
Oct 23, 2020 · Results of present study shows that dextrose has highest glycemic index starting at 91.3 at 0 min then comes honey at 84.5, jaggery at 87.4 and ...
[76]
Jaggery samples found adulterated with kidney-damaging chemicals
Mar 13, 2025 · It could also have toxic chemicals such as lead or heavy metals if the storage or boiling facility is polluted. To avoid the risk of ...
[77]
Effect of frequent exposures of various indigenous sugars ... - PubMed
18 ene 2024 · The aim of this study was to assess and compare the cariogenicity of indigenous sugars (palm sugar, jaggery, and brown sugar) and refined sugar at different ...
[78]
How Much Jaggery Should You Eat Everyday | Bebe Foods
May 23, 2024 · A typical serving size of jaggery is around 20-30 grams, which is equivalent to approximately 1-2 tablespoons.
[79]
Guideline: sugars intake for adults and children
Mar 4, 2015 · This guideline provides updated global, evidence-informed recommendations on the intake of free sugars to reduce the risk of NCDs in adults and children.Missing: jaggery | Show results with:jaggery
[80]
Lohri: Honouring the Harvest - Indian Culture Portal
One of the most important ingredients used to prepare dishes in the festival of Lohri is jaggery. It is a healthy sugar alternative used in dishes like, Gajjak ...
[81]
Tilgul: A Indian sweet that encourages kind words - BBC
Jan 14, 2024 · Vaze adds that adding ghee to tilgul ensures the "perfect balance of Omega 3, 6 and 9" during this festival and in the winter months.
[82]
[PDF] JURNAL KAJIAN BALI - Goldsmiths Research Online
... Gula Melaka. Added to this complex matrix of influences is the Portuguese ... Balinese Hindu rituals (Zuryani, 2020). Additionally, Balinese nasi ...
[83]
https://www.bbc.com/travel/article/20240113-tilgul-a-indian-sweet-that-encourages-kind-words
[84]
https://research.gold.ac.uk/id/eprint/37809/2/ICCE-Hitchcock2024a.pdf
[85]
Gift of jaggery: Significance and symbolism
Sep 29, 2024 · The gift of jaggery symbolizes sweetness, abundance, and spiritual realms, dispels sins, and reflects agricultural charity, akin to honey.
[86]
Bitter Cane: Gendered Fields of Power in Sri Lanka's Sugar Economy
misconstrued or blatantly ignored the gender constructs in rural areas, including women's productive contributions and decision-making roles.9. Swarna ...
[87]
India Packaged Jaggery Market Size, Share & Forecast 2025-2033
India packaged jaggery market size reached INR 71.3 Billion in 2024, is projected to reach INR 202.6 Billion by 2033, at a CAGR of 11.69% during 2025-2033.
[88]
Organic Jaggery Powder Market In-depth Analysis by USA & Europe
Rating 4.5 (11) Sep 26, 2024 · Additionally, the product is gaining popularity in vegan and traditional food segments, with increasing use in energy bars, snacks, and ...Missing: baking superfood 2010s
[89]
Jaggery Export from India and its Demand in Global Markets
Nov 6, 2024 · Additionally, as per jaggery export data, organic jaggery export from India had 15,924 shipments between March 2023 and February 2024 (TTM).
[90]
FDA busts food adulteration: Jaggery dyed, paneer faked | Goa News
Aug 30, 2025 · Sugarcane jaggery was found with added colours and adulterated with 17.48 mg/kg of Sunset Yellow and 62.67 mg/kg of Tartrazine. Tired of too ...
[91]
Problems faced by jaggery manufacturers: An operational and ...
Key findings show that chemical adulteration reduces urban demand by 15%, traditional furnaces result in 30% efficiency losses, and inadequate rural ...Missing: trade challenges
[92]
Hidden water crisis behind India's sugar dominance | - Dialogue Earth
Jul 8, 2021 · The sugar industry ranks third for the amount of wastewater produced, after the pulp/paper and chemicals sectors. A huge amount of water is ...
[93]
Green and fair trade of indigenous palm candy - Emerald Publishing
Jun 1, 2010 · The candy producers could effectively save 6.5 hours of labour of their women and 3 hours of labour of children on every alternate day, if they ...Palm Wealth · Palmyrah Workers · Candy Unit
[94]
https://dialogue.earth/en/water/investigation-water-crisis-sugar-india/
[95]
Jaggery Market Report | Global Forecast From 2025 To 2033
In 2023, the global jaggery market size was valued at approximately USD 4.2 billion and is forecasted to reach around USD 7.5 billion by 2032, ...Missing: 70% FAO