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Jaggery (Bellam) Making

Jaggery (bellam in Telugu, gur in Hindi) is a traditional non-centrifugal cane sugar produced by crushing, juice-filtration, lime-clarification and open-pan boiling of sugarcane juice followed by cooling into solid blocks.

Key parameters

  • Recovery Rate: ~10 kg jaggery from 100 kg sugarcane
  • India Share: 60-70% of world jaggery production
  • Season: September/October to March/April
  • Composition: ~50% sucrose, ~20% invert sugars, ~20% moisture, minerals
  • Boiling Fuel: sugarcane bagasse

Implementation and adoption

Recovery is about 10 kg jaggery per 100 kg cane. India produces 60-70% of the world's jaggery, consuming roughly 15% of national cane in the Sep-April crushing season. Bagasse from the cane crusher is the standard boiling fuel. Final product contains up to 50% sucrose, ~20% invert sugars and minerals/proteins.

See also: Sugarcane Crop, Sugarcane Ratoon Crop, Staggered Planting Sugarcane, Sugarcane Mealy Bug, Sugarcane Whitefly, Bagasse Fuel.

References

  1. Jaggery Manufacturing Project Report - KVIC. https://www.kviconline.gov.in/pmegp/pmegpweb/docs/commonprojectprofile/Jaggery.pdf
  2. Jaggery from Sugar Cane - Technopreneur. https://www.techno-preneur.net/technology/project-profiles/food/cane.html