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<p>Jaggery, an unrefined natural sweetener, holds cultural and nutritional importance in many regions, especially South Asia. This article delves into the traditional techniques of jaggery production, with a focus on Marayoor, Kerala, India, known for its geographical indication-tagged jaggery. The process begins by harvesting 12-month mature cane and extracting juice with a Brix of 12–14°. The juice is heated in open pan evaporators called “Nagathagithu,” and lime is added for clarification. Bagasse fuels the evaporation, and cow dung and dry scum provide insulation, enhancing thermal efficiency. The syrup reaches the “<i>rettai nool padham</i>” stage, where it forms two threads between fingers, indicating readiness for setting into jaggery. Finally, the syrup is molded into blocks using mango bark. This method exemplifies the fusion of science, skill, and cultural heritage, underscoring its sustainability and significance as a natural sweetener.</p>

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Scientific Understanding of Traditional Jaggery Making Process at Marayoor, Kerala

  • 期刊论文

  • 发表日期：

    2025年5月9日

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  • Venkatesh Thulasiraman

摘要

Jaggery, an unrefined natural sweetener, holds cultural and nutritional importance in many regions, especially South Asia. This article delves into the traditional techniques of jaggery production, with a focus on Marayoor, Kerala, India, known for its geographical indication-tagged jaggery. The process begins by harvesting 12-month mature cane and extracting juice with a Brix of 12–14°. The juice is heated in open pan evaporators called “Nagathagithu,” and lime is added for clarification. Bagasse fuels the evaporation, and cow dung and dry scum provide insulation, enhancing thermal efficiency. The syrup reaches the “rettai nool padham” stage, where it forms two threads between fingers, indicating readiness for setting into jaggery. Finally, the syrup is molded into blocks using mango bark. This method exemplifies the fusion of science, skill, and cultural heritage, underscoring its sustainability and significance as a natural sweetener.