Kolhapur%20Jaggery - PowerPoint PPT Presentation

Title: Kolhapur%20Jaggery


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• Kolhapur Jaggery
• A Geographical Indication

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Why Kolhapur Jaggery is a Geographical Indication?

• Due to the unique and special combination of
  agro-climatic conditions Kolhapur Jaggery has a
  distinctive and naturally-occurring quality and
  flavor which has won the patronage and
  recognition of discerning consumers all over the
  world for well over a century.
• The quality, reputation and characteristics of
  the Jaggery is essentially attributable to its
  geographical origin and cannot be replicated
  elsewhere.
• Perennial flowing of rivers in the sea lap, wind
  coming from the sea accompanied by hot and humid
  atmosphere in Kolhapur area plays a significant
  role in making of sugarcane.
• The unique river basin in Kolhapur flowing from
  mountains enriched in minerals and minute food
  particles gives sugarcane a salt less water
  because of which the jaggery gets the unique
  taste, color and durability.

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Kolhapur Agriculture Produce Market Committee
(KAPMC)

• Established at Kolhapur in 1945 under Purchase
  Sale Statute
• Objectives
• To get proper price for agricultural goods
  including the Jaggery
• To gain weightage, and mark, and register their
  presence in market
• To keep all over legal control to maintain
  quality of agricultural food including Jaggery

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Contd..

• Actions Undertaken by KAPMC with respect to
  kolhapur jaggery
• Provided financial support to the jaggery farmers
  to protect the crop in heavy floods in 2005
• Making sure that the farmers are getting
  guaranteed price every year for Jaggery
• Attempts are being made to form a Jaggery Export
  Zone in Kolhapur which will aid to export jaggery
  on a huge scale
• Application for the sanction of Agri Export Zone
  (AEZ) is pending before the Agricultural and
  Processed Food Products Export Development
  Authority (APEDA), Government of India.
• KAPMC has applied for their logo cum symbol for
  Kolhapur Jaggery and applied for Trade Mark
  registration with Trade Mark number 2172435.

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Geographical Area In The Map
1.   Latitude           16-43'N 2.  
Longitude        74-14'E 3.   Elevation      
  574 m above
MSL
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Proof of Origin of Kolhapur Jaggery(Historical
Records)

• Maharashtra famous for Jaggery production since
  18th century
• Kolhapur district has been producing sugarcane
  and jaggery since long.
• In 1886, Chatrapati Shahu Maharaj established a
  Jaggery market for Kolhapur region. Traders were
  given plots and other concessions and were
  persuaded to start market.
• 27 of total sugarcane production in Kolhapur
  division is used for jaggery production as
  compared to merely 11 in rest of the State.
• Jaggery from Kolhapur is being exported in great
  quantities to 44 countries around the world
  including Pakistan, Australia, Germany, Sri Lanka
  and so on.
• Present exports of Jaggery from Kolhapur region
  valued at 250 300 Crores.

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Uniqueness of Kolhapur Jaggery

• The five perennial rivers famously known as
  Panchganga make the Kolhapur soil rich in
  minerals and increase the nutrient value that
  lead to quality jaggery.
• The atmosphere of Kolhapur region is humid (30
  370C) in which sugarcane grows quickly.
• Sweet water of the rivers make the Sugarcane
  sweet and distinctive giving the jaggery its
  distinctive taste, color and durability.
• Colorbody proportion is less in Kolhapur Jaggery
  compared to others helping to remove impurities
  to maximum extent.
• Kolhapur Jaggery is prepared under most hygienic
  environment and scientifically packed with no
  added chemicals, colors, additives and flavors.

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Health Benefits of Kolhapur Jaggery

• Jaggery made from sugarcane contains vital
  nutrients such as Glucose, Minerals, Calcium,
  Vitamins, Iron, Phosphorous, Proteins, Copper
  etc. essential for human body.
• Jaggery prepared in natural and chemical free
  processing which makes it rich in important
  minerals like salts 2.8gms/100gms, whereas only
  300mg/kg is obtained in refined sugar.
• Magnesium in Jaggery strengthens nervous system
  helps to relax muscles gives relief from fatigue
  and takes care of blood vessels.
• Magnesium along with Selenium acts as an
  antioxidant scavenging harmful free radicals from
  our body.
• Potassium and low amount of Sodium present in it
  maintains the acid balance in the body and
  control the blood pressure.
• Iron rich jaggery helps to prevent anemia.
• Anti allergic properties of jaggery take care of
  asthma.

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Contd..

• Jaggery is good for migraine and is good for
  girls who are struggling to get free flow during
  menstruation.
• Jaggery in helps to remove clotted blood from
  the body of a woman during post pregnancy period.
• The preventive ability of jaggery on smokers
  smoke induced lung lesions suggest the potential
  of jaggery as a protective food for workers in
  dusty and smoky atmosphere.
• The wool dust clogged in the food pipe could be
  cleared with jaggery.
• Moderate amounts of calcium, phosphorous, and
  zinc purify the blood and prevent rheumatic
  afflictions and bile disorder helping to cure
  jaundice.
• Jaggery is good for dry cough, cough with sputum,
  Indigestion and constipation.

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Method of Production of
Kolhapur Jaggery
Clean fresh sugarcane
Crusher
Dust
Juice storage tank (juice pH 5.2 -5.3) (storage
for 2.5- 3 hrs)
Deposits and insoluble impure substances
Calcium carbonate 150 to 200gm/ 1000 lit
Churner (1000lit. capacity) juice pH 5.8 - 6.0
boiling temperature
Powder Lady finger (2kg/1000lit. )
First dirt removed (temp. 850 C)
Boiling the juice (juice pH 5.5
Liquid jaggery making process
Jaggery making process
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Kolhapur Jaggery Production Part B
Liquid state of the juice 105 -1060 C
Liquid syrup is cooled down
Liquid jaggery kept in the barrel for 72 hours to
cool down
Citric acid (0.04)
Potassium metabisulphite 0.01
Slightly boiled
Benzoic acid 0.5
Germfree bottles
Clean liquid filled in the bottles
Labels stuck
Bottles made air tight
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Kolhapur Jaggery Production Part C
Edible oil 200 ml/1000 lit. (1060C)
Boiling the juice in the churner.
Inspect the solid syrup and remove from the fire
118 to 1200 C
Cooling down of juice by blowing.
First Stirring 960C
First Stirring 960C
Jaggery containers filled 760C
Storage
Consumers
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Cane Juice in an open pan
Cane Juicer
Continuous stirring of boiling
Cane Juice
Cane Juice boiling in an open pan
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Transferring of hot syrup into moulds
Removing solid jaggery from moulds
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Inspection Body and Quality Control mechanism

• Kolhapur Krushi Bazar Samiti, Kolhapur
• Electronic weighing machines
• Will keep full control on use of any harmful
  chemicals for jaggery production
• Any other required measures to maintain the
  unique quality of Kolhapur jaggery.

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Other Relevant Information

• Nearby 25000 farmers have their dependence on
  jaggery production in kolhapur
• They produce 9 lakh quintal jaggery per year
• Kolhapur jaggery is an intellectual creation from
  the farmers in that region
• Quality and reputation are specially attributable
  to kolhapur for more than 100 years

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Documents produced in light of kolhapur Jaggerys
GI application

• Notification by Development Minister, 1945
• Kolhapur Government Gazette 1948
• Soil inspection report
• Water inspection report
• Articles pertaining to subject
• Affidavit by KAPMC
• Other supporting documents

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THANK YOU

• Kolhapur Agricultural Produce Market
  Committee, Kolhapur