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Production Technology of Lump Sugar Gur/Jaggery

A.K. Ghosh (Author) Ashok K. Shrivastava (Author) V. P. Agnihotri (Author)

From times immemorial gur has satisfied the human craving for nutritive sweeteners. The lump suga-gur or jaggery is a nutritive sweetening agent manufacture primarily from sugarcane. It is consumed almost by all Indians in some form or the other. To date, its per capita consumption in India is 10.6 kg (in 1990-191). In some parts of the world gur is also produced from certain palms and sweet sorghum. Gur or jaggery is primarily produced in developing or underdeveloped countries. Considerable developments have taken place in various aspects of gur manufacturing process. The present effort critically reviews most of the technological developments in this field of research. It identifies bottlenecks in the gur production technology and how it can be improved upon. It highlights the methodologies for making gur from sugarcane growing under biotic and abiotic stress conditions. Different aspects of gur making from various palms and sweet sorghum have been provided. Various aspects of the palm gur discussed include tapping of the sap and its processing to gur, special types of gur and syrup obtained from palms and its composition relative to the gur from juice of sweet sorghum, manufacturing of gur from juice of sweet sorghum stalks, constraints in its manufacture and how these could be overcome, its quality vis-a-vis gur from sugarcane juice, syrup preparation, etc. have been discussed. The pioneering work done in this field in Maharashtra finds its due place. Engineering aspects related to crushers and furnaces have been included as these are must for increasing gur recovery. Constraints in gur manufacturing have also been identified. Medicinal uses of gur as identified by indigenous medical practice have been listed in the book. The authors strongly feel that if the improved technology for gur making is adopted and research efforts are geared in appropriate direction, in times to come the product will be able to fulfill the increasing nutritive sweetener demands and wider acceptability besides augmenting the employment potential in this unorganised sector. As this adequately illustrated book deals with various aspects of gur from sugarcane, palms and sweet sorghum, we strongly feel that a vademecum of this type will be useful to agronomists, progressive farmers, gur manufacturers and those involved in gur storage and marketing.

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About the author

Ashok K. Shrivastava

Dr. Ashok K. Shrivastav An alumni of the Gurukul Kangri Vishwavidyalya, Hardwar and the Indian Agricultural Rersearch Institute, new Delhi, Dr. Ashok K. Shrivastavs is Principal Scientist & Head, Division of Pant Physiology & Biotecheistry, Indian Institute of Sugarcane Research, Lucknow. His research interests include production physiology, stress physiology, ripening, mineral nutrition and ratoon management in sugarcane. He owes more than 90 research/review papers in National and International Scientific Journals/books and 9 books/technical bulletins to his credit. Dr. Shrivastav is recipient of the Association for the Advance of Agricultural Science Medal (Junior) for the year 1989 and the Third Prize in the All India Essay Competition on World Food Summit organised by the Indian Institute of Public Administration on behalf of the Ministry of Food, Government of India, in 1996. He has been the Vice President of the Indian Society for Plant Physiology for the year 2004. He is Editor of the Indian Journal of Sugarcane Technology published by the Association of Sugarcane Technologies of India, Luckow. He was deputed as an Exert on Sugarcane Production to Lao Peoples’ Democratic republic in 1999.

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Bibliographic information

Title Production Technology of Lump Sugar Gur/Jaggery
Format Hardcover
Date published: 31.05.2016
Edition Reprint.
Language: English
isbn 9788170351887
length x+287p.,