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.