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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.