How We Make It

Traditional process of making Jaggery

• Sugarcane juice boiled in open, mild-steel pans  
• Pans placed on a furnace fired by naked flame.
• Bagasse is generally used to fire the furnace.
• Temperature in the furnace goes up to 800 o C.
• Chemicals like Sodium Hydrosulfite used for bleaching.
• Jaggery adulterated with low grade sugar.
• Unhygienic conditions for workers in the factories.
• Insects, dust and particulate matter deposits in pan.

Vacuum processing of Organic Jaggery

• Vacuum evaporation in enclosed stainless steel vacuum evaporators
• Product is pure, hygienic and certified organic.
• Low temperature process.
• Retains polyphenols, flavonoids, vitamins, anti-oxidants and minerals.
• No inversion of sucrose, or caramelization of the sugar.
• Less fuel is used.
• Eco-friendly and sustainable.