Solid Block Jaggery

The traditional form, consumed by a vast majority, with moisture content meticulously maintained between 5-7%.

In the vast agricultural landscape of India, the sugarcane industry emerges as a titan, second only to textiles in its economic footprint. This industry thrives on the transformation of sugarcane into a variety of products, with approximately half of the crop dedicated to refined sugar production. A significant portion, however, takes a different path, becoming the much-revered jaggery, a traditional Indian sweetener known by many names across the country such as Gud, Gul, Vellum, and Bella. Predominantly cultivated in Uttar Pradesh and Maharashtra, jaggery's production is a testament to India's rich agricultural diversity and culinary heritage.

Jaggery, or "Gur" as it's fondly called, is the essence of sugarcane juice, concentrated through the meticulous evaporation of water over open fires. Its making is a craft, honed from November to April, involving the harvesting, crushing, boiling, concentrating, and finally, cooling and moulding of sugarcane juice. The traditional methods of production vary, from the use of single to multi-pan plants, all constructed by the farmers themselves.