The more nutritious and healthy sweeteners, now made available in a granular form by using an innovative technology developed as part of the All India Coordinated Research Project on Post-Harvest Engineering and Technology (AICRP on PHET) at the Regional Agricultural Research Station of ANGRAU at Anakapalle. The RARS got a patent for the innovative technology developed by it on March 12, 2021.
The patented technology ‘Machinery and Process of Manufacturing of Cane Jaggery in Crystal Form’ has been transferred to five companies on non-exclusive basis. They include Vowel Technologies in Maharashtra, Chakravarthy Agro Foods Private Limited in Tirupati, KVL Bio Products Private Limited in Secunderabad, Jayalakshmi Agro Industries and Shubham Foods India Private Limited in Visakhapatnam.
The companies are now preparing for the commercial production of jaggery in granular form as it would enter the market as a substitute of granular form of sugar which had an advantage over jaggery due to the ease for packaging and its convenience for use.
Benefits of granular jaggery over non-granular jaggery
Dr PVK Jagannadha Rao, principal scientist (agricultural engineering) at the RARS, Anakapalle, who developed jaggery granulator and other machinery used to produce jaggery in crystal form, said India accounts for 60 per cent of the world production of jaggery, followed by Columbia with 13 per cent share, while speaking to TNIE. Jaggery production which was 50 per cent earlier on par with sugar, has come down to 13.2 per cent in the country now. The reason is short shelf life of jaggery compared to sugar. The inherent moisture content in the traditionally produced solid blocks of jaggery leads to development of microbes causing its spoilage. Because of the high moisture content, 10-15 per cent of jaggery is lost and in monetary terms it is worth `800 crore per annum and its shelf life is limited to 3-4 months.
“With our innovative technology, the moisture content in granular jaggery has come down to 1-2 per cent, which increases its shelf life to 18-24 months, allowing it to be exported,” said Dr S Ramakrishna Rao, another scientist with ANGRAU who has been working on the process of granulating jaggery since 1994. Because of the high moisture content, 10-15 per cent of jaggery is lost and in monetary terms it is worth `800 crore per annum. Now, the government is planning to set up incubation centres with funding under PMFME to increase jaggery production.
So, what makes Jaggery better than Sugar?
Sugar and jaggery are the two most commonly used sweeteners in every Indian household. Sugar comes in the form of white, translucent crystals while jaggery can range from golden brown to dark brown in colour. Both of them are produced using sugarcane juice, but are processed differently. They have different flavours and textures but can substitute each other in various dishes. Sugar does not have a flavour of its own and hence is considered ideal as a sweetener. However, many nutritionists these days recommend substituting sugar with jaggery. So what makes jaggery better than sugar?
Richer in Vitamins and Minerals
Jaggery is loaded with minerals such as magnesium, potassium, calcium, selenium, manganese and zinc and it is highly recommended for anaemic people. No chemicals are used in preparation of jaggery as compared to refined sugar. For that very reason, pregnant women and new mothers are given food prepared using jaggery as iron and calcium in it is good for blood production and bone health.
Slower Absorption
Sugar is absorbed instantly in the body whereas jaggery being unrefined is absorbed slowly. Therefore, jaggery doesn’t spike blood sugar levels as rapidly as sugar.
Lesser Calorie Intake
Jaggery contains slightly less calories than sugar, is sweeter than table sugar and has a high glycaemic index.
Boosting Immunity
Jaggery is jam-packed with antioxidants it can build the immunity and further keep diseases at bay. On the other hand, sugar has been touted as a source of ’empty calories’ with no nutritional value. So, when it comes to sugary jaggery is definitely a healthier option.
Healthy for lungs
Jaggery, according to Ayurveda works as an exceptional remedy for treating breathing disorders. Its anti-allergic properties eliminate the toxins and any mucus out of the respiratory system. It helps in treating asthma, cough, cold and chest congestion by cleansing the passage. Sugar has no health benefits.
Jaggery also helps in reducing atmospheric pollution. It is a common practice for those working in textile factories, coal mines, pharmaceutical companies and cement factories to consume jaggery after the end of their day’s work
Better option to control Weight Gain with sweetness
Jaggery helps in maintaining the electrolyte balance and helps prevent water retention thanks to its potassium content whereas sugar is responsible for inducing sudden blood sugar spikes which leads to weight gain. Replacing sugar with jaggery is a healthier option
Improves Digestion
Jaggery also boost digestion by removing toxins from our body. Consuming a piece of jaggery after meals is considered to be very good for the digestive system whereas adding sugar in your diet is equivalent to adding excessive calories in your diet.
Natural Jaggery over chemical Sugar
Sugar goes through numerous refining processes that includes treating it with chemicals and bleaching it which makes it quite harmful for the body, whereas jaggery is a completely natural food i.e. from sugarcane