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Juice extraction from fresh sugarcane
Filtration and boiling in wide, shallow iron pans
Addition of soda or bhindi juice while continuous stirring
Removal of brownish foam to achieve golden yellow color
Pouring into iron or aluminum cans for block formation
Cooling and packaging in gunny bags
Jaggery is an unrefined natural sweetener. Some people consider it a superfood because it has more vitamins and minerals and a lower sucrose content than sugar. However, as jaggery is still a type of sugar, it is best to consume it in moderation.
Jaggery is a common product in Asia and Africa. It is made from the juices of palm trees or sugarcane and is growing in popularity as a replacement for white sugar. It is a staple in India, where people call it gur. Jaggery contains some vitamins and minerals, making it comparatively healthier than white sugar. However, it is still a type of sugar, and consuming too much of it can have a negative impact on a person’s health.
This article will explore how manufacturers produce jaggery, what its nutrition profile and uses are, and whether it is better for health than sugar.
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