An Overview Encompassing the Present Status of Jaggery Processing

Jaggery, also known as Gur, is a traditional sweetener made from sugarcane juice and is commonly used in India. This concentrated product is available in solid, liquid, or granular forms and has a golden hue, firm texture, crystalline nature, and less moisture. Jaggery is known for its health benefits, including aiding digestion, relieving constipation, cleansing liver, increasing energy, purifying blood, and has anticarcinogenic and anti-toxic effects. Several value-added food products made of jaggery are used in daily cuisines, beverages, and desserts around the world. It is often incorporated into pharmaceutical and food formulations due to its nutritional advantages such as protein, amino acids, vitamins, and phytochemicals. Jaggery is processed into different forms to replace the use of refined white sugar in bakery and confectionary products, chocolates, drinks, etc. However, efforts are being made to manufacture a consistent product that would increase productivity while enhancing hygiene measures, uniformity of shape, size, and storage stability. Various studies have been made to improve the processing technology of jaggery, value addition of jaggery through fortification and improved packaging systems for improved shelf life. This review provides an overview of jaggery processing, including its value addition as a potential nutraceutical, health benefits, storage, and packaging considerations.