Complete in-house facility for civil foundation, buildings and architecture design from the same window of K S Projects.

JAGGERY (GUR)

Manufacture of Sugar and Jaggery has been considered as continuation of agricultural operations of growing sugarcane. Jaggery as a form of sugar forms an important item of the Indian diet and is either consumed directly or as a sweetening agent for sweet preparations. It is preferred over sugar for its unique taste.

It is reported that 100 grams of Jaggery provides 0.4 g Protein, 0.1 g Fat, 80 mg Calcium, 40 mg Phosphorous, 11.4 g Iron, 0.6 g total minerals, 168 microgram Carotene, 0.02 mg Thiamin, 0.056 mg Riboflavin, 0.50 mg Vitamin C and 383 K.cal of Energy.

A nutritional and functional property of Jaggery finds numerous applications in traditional food industry. Though Jaggery provides many nutritional benefits, its consumption in urban area is less due to high quantity of dirt and impurities.

Renovation in the process of Jaggery manufacturing has brought to the level of

            i.            Self sufficiency in energy generation.

ii.           Own power generation.

iii.          Production capacity at will.

iv.          Product quality – Free of impurities upto one micron.

v.           Human touch free product.

vi.          Moisture in product as per need.

vii.         Sucrose percent as high as in juice.

viii.        Packing of Jaggery as per market demand.

 

Building quality implies various qualities of the product and at the same time incorporates consumers perceptions also.

The Project demands the installation of following equipments for Jaggery production – 

  

a.            Juice extraction system – Set of two or three mills.

b.            Juice Clarification.

c.            Concentration of juice in double or triple effect Evaporator set.

d.            Final concentration of syrup in a Jaggery concentrator.

            e.         Cooling and Packing.