Abstract: Many regions of the world, especially Asia, Africa, and Latin America, consume a lot of jaggery, a traditional unprocessed sugar. In many places, jaggery, which is mostly made from sugarcane or palm sap, is highly valued for its nutritional value, cultural significance, and economic value. A thorough analysis of the production procedures, quality assurance, and difficulties in the jaggery industry is given in this paper. We look at both classic and cutting-edge methods used in the production of jaggery, both historically and currently. The nutritional value, health advantages, and potential for enhancing the quality of jaggery production through technical developments are also covered in the article. We conclude by discussing the socioeconomic effects of jaggery production on nearby villages.
Keywords: Nutrition, Culture, Industry, Production, Health, Socioeconomic
Author: Shantanu Choudhary, Kshitij Parmar and Sidra Alam
doi: https://doie.org/10.10346/AE.2025767242
Reference: Citations In 2018, Ghosh, M., and Bandyopadhyay, S. Improvements in the cultivation and processing of jaggery. Food Technology and Science Research. In 2020, Singh, S., and Kumar, R. Production of jaggery: Quality assurance and process. International Journal of Technology and Food Science. A. Singh and N. Singh (2021). A review of the nutritional and physiological advantages of jaggery. Food Quality and Hazards Control Journal.
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