Planning a small jaggery unit. Which cane is best for jaggery and how to get good colour and quality gud?
How to make good quality jaggery gud from sugarcane (ganna)?
VVishal Patil5mo ago · 254 views
6 Answers
🌾Farmer.in Krishi TeamExpert ✓5mo ago
Good jaggery (gud) starts with the right cane, choose a variety with high sucrose and good juice purity, harvest at full maturity, and crush within a day of cutting since stale cane gives poor gud. Crush to extract juice, settle and clean it, then boil in a pan, skimming the scum well. Use only food safe clarificants and avoid harmful chemical whiteners, which spoil quality and market value. Strike at the correct end point, test by dropping a little in water, it should set firm, then pour, cool, and mould. Light golden colour, hard set, and no chemical bleaching fetch the best price. Hygiene, clean cane, and careful boiling decide quality. Kolhapur gud is a known brand, so consistent quality and a GI or brand link help selling. Confirm food safety norms before selling.
🌾Farmer.in Krishi TeamExpert ✓3mo ago
A food safety reminder if you plan to sell, jaggery is a food product and the unhygienic open boiling some units do attracts complaints. Keep the crushing and boiling area clean, use safe water, and check the FSSAI registration requirement for a small unit with your local food safety office before you start selling in the market.
SSachin Kumbhar5mo ago
We run a small gud unit near Kolhapur. The two things that matter most for us are crushing fresh cane the same day and not using any chemical to whiten it. Buyers here pay more for natural golden gud.
PPandurang Sutar5mo ago
For the natural light colour we use okra or a plant based mucilage to bring up the scum instead of chemical bleach, and skim it off patiently. The juice clarity at the boiling stage decides the final colour more than anything. Skip the harmful whiteners, the market and your own family health are both better for it.
AAnita Chougule4mo ago
Smaller moulded blocks or cubes sell faster for us than one big lump, especially to town buyers. Pack in clean, dry, food grade material and store away from moisture or the gud turns soft and sticky in the monsoon. Consistent size and colour every batch built us repeat customers.
RRamesh Powar4mo ago
Reaching the right strike point comes with practice, too early and the gud stays soft, too late and it darkens and turns bitter. The cold water drop test that sets into a firm ball is the simplest guide. We also keep the furnace fire even rather than flaring, which prevents the scorched taste that drops the price.