Ludhiana: Punjab Agricultural University (PAU) has set up a jaggery processing unit on its campus to offer a chemical-free alternative to conventionally produced jaggery while encouraging eco-friendly manufacturing practices, reported The Times of India.
Unlike traditional jaggery-making methods that use open fires and chemical additives, this unit utilizes a boiler-based steam system, ensuring a cleaner and more efficient production process. Designed by the Indian Institute of Sugarcane Research, the unit comprises three components: first, sugarcane juice is heated to about 40-50 degrees Celsius before being transferred to another channel for further heating to approximately 72 degrees Celsius.
The plant is equipped with monitoring devices to test and regulate temperature, solid contents, and acidity, ensuring high-quality control. Factors such as the taste of jaggery, the quality of sugarcane, and its place of origin significantly influence the final product. “For example, sugarcane from Kapurthala has sweeter notes, whereas sugarcane from saline water areas may impart a slightly saline taste,” a staff member explained.
The unit is self-sustaining as it uses sugarcane waste as fuel for the boiler, eliminating the need for additional energy sources. Currently, the facility produces 25-30 kg of jaggery per batch, with three batches processed daily, amounting to approximately 75-80 kg per day. Jaggery production is feasible for about two months, from January to March, when sugarcane yield becomes available after December-January.
University officials highlight that the unit serves as both a production center and a training hub for students and farmers. “Our aim is to provide students with hands-on experience while encouraging farmers to embrace organic practices,” said Dr. Mahesh Kumar, Additional Director of Research, who played a key role in establishing the unit. Initially set up for demonstration and training, the model holds significant potential for scaling up in the future, he added.
