Dr.

Babasaheb Ambedkar Marathwada University

Aurangabad.
In partial fulfillment of the degree M.Com of Service Course in Entrepreneurship Development

M. S. P. Mandal’s

Deogiri College, Aurangabad.

Project Report

On

Principles of Management and Its Application in Jaggery Powder Plant

Submitted By

Abhishek Aabasaheb Deshmukh

2021-2022

Under Guidance

Prof. Kharat N. G. Prof. Dr. Ratnaparkhe S.D.

M.Com, M.S.W., G.D.C. & A. M.Com., M.B.A., NET, G.D.C. & A.,
L.L.B., Ph.D.

(H.O.D. (P. G.) & Co-ordinator)

Department of Commerce.

1
 C E R T I F I C AT E

This is to certified that this,

Principles of Management and Its ApplicationIn Jaggery Powder

Is the bonafide work of

Mr. Abhishek Aabasheb Deshmukh,

Exam Seat No: -------------------------------------,

She/he carried out the research under my supervision certified further, that to
the best of my knowledge the work reported herein is completed as per the
requirements of Dr. Babasaheb Ambedkar Marathwada University, Aurangabad in
partial fulfillment of the degree M.Com a subject of Service Course in Commerce
titled Entrepreneurship Development for the Academic year 2021-2022.

Signature of the Guide. HOD (P.G.) &

Prof. Kharat N. G. Coordinator P.G. Studies.

Prof. Dr. Ratnaparkhe S.D.

2
 Declaration

I Abhishek Aabasheb Deshmukh,

Student of the M.Com studying in Deogiri College, Aurangabad, solemnly declare that the
project

Principles of Management and Its Application in JaggeryPowderPlant

Was carried out by me in partial fulfillment of Master’s Degree of M.Com a subject of

Service Course Program under the Dr. Babasaheb Ambedkar Marathwada University,
Aurangabad.

This project was undertaken as part of academic curriculum as per university rules and
norms and by no commercial interest or motive. It is my original work and not elsewhere for
any other purpose earlier.

PLACE: Aurangabad. Abhishek Deshmukh

Date: / 02 /2022 Signature:

3
 Acknowledgement

“Gratitude is not things of expression; it is more a matter of feeling.”

There is always a sense of gratitude which one express for other for their help
and supervisor in achieving the goals.
I too express my deep gratitude to each and every one who has been
helpful me in completing the project report successfully.

First, of all, I am highly thankful to Prof. Dr. S. D. Ratnaparkhe, Prof.

Kharat N. G., for allowing me to pursue my project

Principles of Management and Its Application in JaggeryPowderPlant

My special thanks to Dr. Maturkar V. M. and Prof. Sale S. M. who

encouraged me, properly guided me in each and every possible way
throughout my projects reports.
I also give my regard and sincere thanks to who has devoted their precious
time in guiding me and helping me with it in time.

Seat No:-

Abhishek Aabasaheb Deshmukh

Sign---------------------------------

4
A PROJECT REPORT ON

5
 INDEX

1) Introduction
2) Vision
3) Mission
4) Values
5) ExecutiveSummary
6) Promoters
7) Product description
8) Existing Status of the Unit
9) Manpower.
10) Infrastructure facilities.
11) Product line proposed
12) Financial/Technical,etc.,tieups
13) Cultivation
14) Harvesting
15) Storage of jaggery
16) Marketing Srategy
17) Market Demand and Supply
18) Biblography

6
1. Company Introduction
Chervil Agritech is a Auranagabad (Maharastra) based company. The company is
moving towards manufacturing of sulphur less Jaggery powder with themodern
techniques and equipment. Chervil Agritech in future also lookingforward for
tissue culture lab for growing best quality of sugarcane for production of jaggery
powder.Company has high vision and goals to achieve success in the competitive
market.

2. VISION:-

Chervil Agritech Pvt.Ltd.visualize to be one of the foremost SugarCane based

product manufacturers from India .ChervilAgritechPvt. Ltd.wouldbeone of largest
manufacturer, exporterandretailer of JaggeryPowderinnext2 years.

3. MISSION

To develop and consolidate as one of the largest manufacturer of High

Quality“Jaggery Powder “,A productwith its unique position in gas alternative
substitute to“Sugar”.

4. Values

We offer good quality Organic Jaggery Powder that is used for adding sweettaste
and natural flavour to and can be added to variety of recipes anddishes.

7
Chervil Agritech Jaggery Powder! A product with Unique Value

 Fineparticle size
 Free from impurities
 No artificial colour ingortaste
 Conventionally packed in hygienic packs

8
 Benefits

 Rich in mineral salts

 Easy to digest
 Develops unique taste as sweetener
 Treats throat and lung infections
 Easily dissolved and balance he deficiency of sugar level
 Sulphurless Organic Composition,abestto suite as preferred health
alternative.

5. Executive summary

Jaggery manufacturing unit is established at zanzad village in Vadodaradistrict.A

unique project in terms of manufacturing sulphur less jaggery powder with the
modern technique. CHERVIL Agritech Pvt. Ltd .certificate ofincorporation was
done 24 June 2010.The plant capacity is 1000 t.c.d..The chervil Agritech has
signed mou with M.M.Technochems,technical consultant for the whole project.

6. Promoters:
Chervil Agritech Is been promoted by the vision of Mr.R.K.Shethand Mr.Uday
Shah

9
Mr.R.K.Sheth

With a vision to initiate, implement, and drive new functional work

processes ,and to develop and mentor landmark projects in there Gion of
Vadodara, Gujarat, India, Mr. Rajiv Sheth envisaged the idea of Chervil Jaggery
powder plant.

With more than twenty years of impressive, professional entrepreneurial

experience, he holds various key business leader portfolios with his
peerbusiness groups. He looks forward to rebuild newage
Conglomerate“The Chervil Group”.

10
 Mr.RajivSheth hold svarious key management positions for following
companies.

Chervil Group Chief Mentor

Chervil AgritechPvt.Ltd Chairman

Nipiam Managing
InfoTechPvt.Ltd Director

Yogeshwar Managing
InfrastructurePvt.Ltd Director

SunAgritechPvt.Ltd Director

GaneshDevelopers Partner

RadheDevelopers Partner

MananDevelopers Partner

ShreejiDevelopers Partner

PushpakDevelopers Partner

Mr.UdayShah

Mr.Uday Shah with his young and fresh Idea sdriving Chervil Jaggery Powder
Plant to achieve success .

He has a experience of 6years in M/s. Amiyodaya Petrochem Products

Pvt.Ltd.asadirector.
11
 7. ExistingStatusoftheUnit:

The jaggery manufacturing plant has a capacity of 750.t.c.d..The manufacturing

of the jaggery powder will start from November2010. And the manufacturing unit
has very good quality of new regeneration equipment.

12
 8. Product line proposed:

For the first year chervil Agritech is focusing on only jaggery powder,solid
jaggery and from the coming years chervil will be going for other jaggery product
such as invertsyrup,candysugar .

Description:-

Process flow chart for jaggery powder is shown in the below diagram

13
14
 SPECIFICATIONS

JaggeryPowder

Jaggery Powder is 100% natural that is extracted from sugar cane. High
nutritional value and freshness are the chief characteristics of jaggery powder
manufactured by us. In addition to this, we provide availability ofJaggery Powder
in different packing and quantities as per preferences of customers and their
specific usage.

15
 Jaggery Powder composition:

Parameters Jaggery(Gur)

Per4g(
Per100g
1tsp)

1 (KCal) 12.32 308.0

TotalCalories
(KJ) 51.8 1293.0

2 Protein(g) Trace Trace

3 Carbohydrate(g) 3.08 77.0

4 Fat(g) Trace Trace

5 Sodium(mg) Trace Trace

6 TotalSugars (g) 3.08 77.0

7 DietaryFibre(g) ---- ----

8 Vitamins(I.U) >32.0 >800.0

9 Minerals(mg) >80.0 >2000.0

10 Transfat(g) ---- ----

*approximate values;asfigures vary batch to batch and

campaign to campaign

Why Jaggery Powder?

16
 ConventionalPlant OurPlant

1 In conventional Jaggery No any use of hydrosulphite

manufacturing
hy rosulphite hydros) sodiums
Jaggery in d50%Sucrose (sed
20% for ju ie20% 10%
criminately
rificationbeyon drecommend ed
powder clad is uInvert Moisture
Sugars (Ash

,Proteins.Ba
ic gasseFibres)

limits(35ghydros/
1000litreJuice)forclarification of
cane juice to impart light golden
yellow colour to jaggery.
2 Often level of SO2 in jaggery powder No of SO2 in final
exceeds beyond 50 ppm which is not
suitable for human tracesprodu
consumption(Bureau of Indian ct
Standard I.S.12923,1990).
3 Fuel consumption is high as firing Low fuel consumption as heating
required at various points at various stages of juice is
through steam only and vacuum
boiling makes it
Energy efficient.
4 This is open boiling process which No human touch makes it
Makes it unhygienic hygienic

17
Jaggery:AHealthyChoice

Jaggery, also known as gur, has a mineral content of approximately 60 times

that of refined white sugar.One teaspoon of jiggery contains approximately 4-5
mg calcium, 2-3 mg phosphorus, 8 mg magnesium, 48mg potassium, 0.5 mg iron,
as well as trace amounts of zinc, copper,thiamin,riboflavin, and niacin.

18
Jaggary is best alternative of sugar as it differs in various areas such as:-

JaggeryPowder Sugar

1 Colour of jaggery powder can Sugaris brightwhitecolor

range from golden yellow to
golden brown dark brown like
dark chocolate.The colour is often
dependent on base ingredient used
.
to make jaggery powder.

2 Jaggery powder is softer than Sugar crystal saresolid and hard

sugar and also amorphous. This is
because vitamins proteins and in
gradient of cane are notremoved

3 Jaggery powder is made up of Sugaris made only of sucrose.

predominantly sucrose mineral
salt siron. Hence consumption of
jaggery is recommended in case
of iron deficiency anaemia.

Jaggery powder is made up of Sugar is simplest form of sucrose

longer chains of sucrose therefore hence it is instantly absorbed in the
it is digested slowly and energy blood and burst of energy is
release is also slow.Hence energy released.Hence it is not
is provided for alonger period of recommended for people with
time and it not harmful for the diabetes.
body.

19
Jaggery powder medicinal benefits

Jaggery:AHealthyChoice

Although not firmly associated with disease, the greatest potential threatof white
sugar stems from the processing it undergoes. Initially, the sugarcane plants are
washed,shredded,crushed,androlled to extract the cane juice. Nothing
particularly bad happening here so far. In fact, the fibrous residual is often
recycled as fuel for the mill furnaces. However,the cane juice is then "clarified"
by the addition of lime. After evaporation and centrifugation, it is then further
refined though the addition of sulphurdioxide, phosphoricacid, anddecolorizers.
These processes removeall the phyto nutrients, including the vitamins and
minerals,and leave only the empty calories behind forustoput inourtea, coffee,
andrecipes.

Both Jaggery and Sugar are predominantly made up of sucrose. But, thereare
some differences.Sugar:Onlysucrose (C12H22O12).

Jaggery: Predominantly sucrose (C12H22O12), with traces of mineral

salts,ironandsome fibre

Jaggery, also known as gur, has a mineral content of approximately 60 times that
of refined white sugar.One teaspoon of jiggery contains approximately 4-5 mg
calcium, 2-3 mg phosphorus, 8 mg magnesium, 48mg potassium, 0.5 mg iron, as
well as trace amounts of zinc, copper,thiamin,riboflavin, and niacin.

20
Jaggery is far complex than sugar, as it is made up of longer chains ofsucrose.
Hence, it is digested slower than sugar and releases energy slowlyand not
spontaneously. This provides energy for a longer time and is notharmful for the
body. But this does not certify it fit for consumption bydiabetics,because
ultimately it is sugar.Jaggery also gathers considerable amount of ferrous salts
(iron) during its preparation, as it isprepared in iron vessels. This iron is also
good for health, particularly for those who are anaemicorlackiron. Again,jiggery
also contains of traces of mineral salts (you might have experienced this,that
jiggery leaves a hint of salt on tongue) which are very beneficial for the body.
These salts come from the sugarcane juice where it is absorbed from the
soil.Furthermore, jaggery is very good as a cleansing agent. It cleans
lungs,stomach, intestines, oesophagus and respiratory tracts. Those who facedust
in their day to day life are highly recommended to take a daily dose of
jaggery.This can keep the msafe from asthma,cough&cold,congestion in chest
etc. Jaggery is far complex than sugar, as it is made up of longer chains of
sucrose. Hence, it is digested slower than sugar and releases energy slowly and
not spontaneously. This provides energy for a longer time and is not harmful for
the body. Jaggery is high calorie sweetener and as it contains minerals, protein,
glucose and fructose, it is known to be healthier in comparison to white sugar.
But this does not certify it fit for consumption by diabetics, because ultimately it
is sugar. Jaggery also gathers a considerable amount of ferrous salts (iron) during
its preparation, as it is prepared in iron vessels. This iron is also good for health,
particularly for those who are anaemic or lack iron. Jaggery also contains of
traces of mineral salts which are very beneficial for the body. These salts come
from the sugar cane where it is absorbed from the soil. Furthermore, jaggery is
very good as a cleansing agent. It cleans lungs, stomach, intestines, oesophagus
and respiratory tracts. Those who face dust in their day to day life are highly
recommended to take a daily dose of jaggery. This can keep them safe from
asthma, cough & cold, congestion in chest etc. Jaggery is known to produce heat
and give instant energy to a human body. In many parts of India, there is a
tradition of serving a glass of water with jaggery to welcome the guests. Jaggery
is also used as a cattle feed, in distillery, medicine.

21
Different benefits of jaggery are listed as:

• Rich in mineral salts

• Easy to digest

• Unique taste as sweetener

• Treats throat and lung infections

• Easily dissolved and balances the deficiency of sugar level

• Sulphur less Organic Composition, a best to suite as preferred health alternative.

22
 Comparison chart of nutritive value of Jaggery,
Khandsariandsugarper100gm

Particular JaggeryPo Khands Sugar

s wder ari

Sulphurproces Non-
s sulphurprocess

Sucrose 65-85 97.5 96 99.

5

Reducingsu 10-15
gars
0.4
Proteins(
g)
0.1
Fat
s

Totalminer 0.6-0.10 0.0 0.2 0.0

als 5 5

Calcium 8 10 100
0

Phosphoro 4
us

23
 Iro 11
n

Moisture 3- 0.0 0.5 0.2-0.4

10 3

Energy 383 39 388 39

5 8

Figure1

24
 Names of Jaggery

LatinAmericaandtheCaribbean
Raspadura in
CubaRapadou in
HaitiRapadurainBra
zil

Tapa de dulce in Costa

RicaPapelóninVenezuela

Pane laandpiloncillointherest of Latin America

Southeast AsiaGula
Melaka in MalayGurin
Hindi

HtanyetinBurmese

PanochaorPanutsainthePhilippines

Elsewhere
SukariNguuru in
Swahilial-

25
 COST ESTIMATION:-

Land & Building (15000sq.mt.)   Rs. 2.71Cr
Plant & Machinery  Rs. 4.56Cr
Working Capital for 3Months  Rs.  1.81Cr 
Total Capital Investment  Rs. 9.53Cr
Rate of Return  23%
Break Even Point  70%

26
 COUNTRY PRODUCTION OF SUGARCANE:-

India is the second largest producer of jaggery and the second largest producer of sugar in theworld.
Sugar industry is the second biggest organized sector in the nation. Among the sugaryielding crops like
sugarcane, sugar beet, palms and sorghum, sugarcane is the mostimportant. Presently, sugarcane is cultivated
in an area of about 4.361 m ha producing about281.575 m tons of sugarcane annually. Ninety per cent of the
production comes from Bihar,Haryana, Punjab, Uttar Pradesh, Andhra Pradesh, Karnataka, Maharashtra and
Tamil Nadu;Uttar Pradesh being the maximum producer.

India horticulture has experienced varies technological changes in the last four
decades.These progressions have been boon to Farmers so far as agribusiness yield and
profitabilityare concerned. In any case, this has been unfit to guarantee stable salary to Farmers.
Theadvantages of new generation innovation won't continue for a more drawn out periodexcept if
various efforts are made in improving the market system. The motto isn't just toachieve
synchronization between the demand and supply of farming commodity but also toensure
reasonable prices for both producers and the consumers.

Sudden rise in making rate and wide fluctuation in the prices of agriculturalcommodities are the
two major factors affecting the income levels of farmers.

The price elasticity of demand for and supply of agricultural commodities being fairlylow and
demand for these commodities rising steadily, their price instability is largelyattributed to the
changes in their production and the consequent changes in themarket arrivals.

Fig.1 Jaggery

27
 Colour of jaggery powder :-
can range from golden yellow to golden brown dark brown like dark
chocolate.The colour is often dependent on base ingredient used to make jiggery powder.

Jaggery powder is softer than sugar and also amorphous. This is because vitamins proteins
and in gradient of cane are not removed.

Jaggery powder is made up of predominantly sucrose mineralsaltsiron. Hence

consumption of jaggery is recommended in case of iron deficiency anaemia.

28
 Cultivation:-

Sugar cane is propagated by planting sections of the stem. The mature stems may
have 4 to 12 feet or more height, and 0.75 to 2 inches in diameter. The stem has joints or nodes as
in other grasses; these are 4 to 10 inches apart along the above-ground section of the stem. At
each node a broad leaf arises which consists of a sheath or base and the leaf blade. The sheath is
attached to the stem at the node and at that point entirely surrounds the stem with edges
overlapping.

The sheath from one node encircles the stem up to the next node above and may overlap the
base of the leaf on the next higher node. The leaf blade is very long and narrow, varying in width
from 1 to 3 inches and up to 5 feet or more in length. Also, at each node along the stem is a bud,
protected under the leaf sheath. When stem sections are planted by laying them horizontally and
covering with soil a new stem grows from the bud, and roots grow from the base of the new stem.

The stem branches below ground so several may rise as a clump from the growth of
the bud at a node. In cane fields, mature cane stalks are cut into sections and laid horizontally in
furrows. In tropical climates, sections with 2 or 3 nodes are commonly used - since temperatures
are more favourable for growth. Usually only one node on a stem piece develops a new plant
because of polarity along the stem piece.

Planting is done in rows about 6 feet apart to make cultivation and use of herbicides
for early weed control convenient. As plants become tall lower leaves along the stems die and
ultimately drop off, so only leaves toward the top remain green and active. Between the nodes the
stems have a hard, thin, outer tissue or rind and a softer center. The high-sugar-containing juice is
in this center. More than one crop is harvested from a planting. After the first crop is removed two
or more so-called stubble crops are obtained .

29
Harvesting :-
a. Time of Harvesting Proper harvesting of sugarcane is necessary to realize maximum weight
of the millable canes (thus sugar) produced with least possible field losses under the given
growing environment. Early varieties have to be harvested at 10 to 11 months age and mid-
season varieties at 11 to 12 months age. Proper harvesting should ensure: To harvest the
cane at peak maturity (i.e., avoiding either over-matured or under-matured cane) Cutting
cane to ground level so that the bottom sugar rich internodes are

b. harvested which add to yield and sugar De-topping at appropriate height so that the top
immature internodes.

c. Types of harvesting

1) Manual Harvesting

Hand knives, cutting blade or hand axes are used for manual harvesting. It
requires skilled labourers as improper harvest of cane leads to loss of cane and sugar
yield, poor juice quality and problems in milling due to extraneous matter.

2) Mechanical Harvesting.

Mechanical harvesters are also used which move along rows of cane removing
the leafy tops of the cane and cutting the stalk into short pieces or "billets". Billets are
loaded into bins which are towed alongside the harvester. When full, the bins are taken by
road to processing centres.

30
Post harvest operations for Sugarcane

a. Collecting the harvested cane

Canes are harvested by manual or mechanical methods. Canes
are cut at ground level, leaves are removed and the top is trimmed off by cutting off the
last mature joint. Canes are then placed into large piles, picked up and tied. The
sugarcanes should be cut and transported to the mill in order to be ground, preferentially
at the same day they were cut.

b. Transport
It may be done in motorized vehicles (trucks and vans) or with animal traction.
The vehicles must be clean to avoid impurities such as dirt and stones that contaminate
the sugarcane, endanger the quality of the juice and the grinding efficiency.

c. Washing
This stage is optional. If done, potable water must be used. This stage helps to
reduce the contamination of the juice by dirt, straw, and other strange materials. 2.8.2
Processing of Jaggery

a. Extraction of Juice
Generally three roller mills are used for juice extraction. These are
driven by electrical motor or diesel engine. Extraction of juice is in the range of 60 to
70%. After extraction, suspended matters are removed by cotton cloth or fine mesh
screen.

31
b. Clarification of juice
Sugarcane juice contains colloidal matter, inorganic salts, fiber, various
nitrog enous substances, lipids, gums, wax organic acid, inorganic acid, pectin etc.
All these impurities removed totally or partially in this clarification process. In the
clarification process generally used two types of clarifying agents are used - organic
and inorganic. Organic clarifying agents are from vegetable origin like Bendi Sulkali
and Doela. Inorganic clarifying agents used are Lime, Hydrose powder and super
phosphate. Filtered juice is taken in open pan and heated slowly so that dissolved air
escapes and gummy, colloidal substances get coagulated by the adding of clarifying
agents as per requirement. They form a scum at the top surface of the juice which is
removed continuously using perforated strainers. In this process temperature
requirement is 70- 80°C.
Simultaneously small quantity of lime water is added to reduce the
acidity of juice but not to the extent to make juice neutral because taste and colour of
Jaggery produced will be inferior. In this lime process pH is maintained at 6.2 to 6.5.
In some cases, super phosphate, P2O5, and 0.25% concentrated hydrous power are
also added to obtain good colour of Jaggery.

c. Concentration of juice
After clarification, temperature of boiling mass is further increased to
around 110 - 115°C. Boiling take place about 2 to 3 hours. After the striking point
temperature and brix content are reached, the slurry (semi fluid, pasty concentrate)
formed is tipped off and further cooled/ processed to reach the desired end form
(moulding/ liquid/ granulation) The striking point/ brix content are different for the
different forms of jaggery. Recovery of jaggery is in the range from 8 to 12% that
depending upon the total solids in cane.

Composition and specification of Jaggery

Jaggery contains all the nutrients and substances
present in cane juice. The nutrient value of jaggery is slightly higher than that of
32
crystalline sugar because it contains all constituents which are normally separated in
molasses in manufacturing of sugar. Jaggery graded in the market according to basis
of colour, taste, hardness and crystalinity which is judged by visual appearance.
While in practically graded of jaggery should be consider sucrose percentage,
reducing sugar, moisture and colour .

33
Storage of jaggery:-

Jaggery deteriorates faster in monsoon season when relative humidity is more

than 70%. During this season Jaggery absorbs moisture from the atmosphere and becomes
viscous and dark colour. Hence jaggery blocks packed in gunny bags lined with water proof
sheet.

34
Market Demand and Supply:-

On an average 10 to 20 kg of jaggery is consumed per person in a year in developing

countries like India; a consumer spends Rs. 500-1000 on jaggery annually which indicates a
good market potential. Further the better keeping quality and convenience of usage of
properly processed and packaged Jaggery powder can be of more value to a consumer. This
advantage also provides ample scope, in terms of conversion from solid jaggery to granular
jaggery.

Per capita consumption of sucrose in India is much lower (15 kg) compared to
developed countries (50 kg). Major share (above 75%) of sucrose consumption in rich
countries has been through manufactured foods. To over-come the problems posed by
excess sucrose consumption, many of the countries are serious in looking for alternative
sweeteners from sugarcane crop.

In India, Jaggery is one such eco friendly sweetener; India contributes more than
70% to the world production. It is exported to many countries like, Bangladesh, Great
Britain, Canada, Chili, Egypt, Fiji, Iran, Kuwait, Malaysia, Nepal and USA. With trend
towards quality jaggery and its value added products such as jaggery chocolate and
confectionaries made of various contributions of cereals, it is possible to significantly
increase export of jaggery in powder form.

With increasing awareness about the health drawbacks of refined white sugar
consumption and the health benefits of jaggery, jaggery is considered as one of the best
alternatives to refined sugar. The annual market demand for jaggery in India is about 5
Lakh Tonnes. The sector is expanding now-a-days with advancement in its processing,
storage and packaging techniques.

Consumers also like the good taste of chemical free jaggery taste. Though it has a
dull golden colour which does not attract the consumers, it still fetches higher price in
markets compared to chemically Processed jaggery.

35
Marketing Strategy:-

The increasing urbanization offers huge market for readily available jaggery
powder packaged attractively and merchandised in organized urban platforms such as
departmental stores, malls, super markets. Direct marketing kiosks can also be utilised in
urban market areas. The producer may also enter into agreements for supplying to big
players or retailers in their brand name or as private labels.

Jaggery powder can also be sold for businesses involved in producing bakery/
confectionary products using jaggery. Jaggery should be proposed as the healthy alternative
to businesses which use refined sugar. Jaggery powder can also be marketed to restaurants
and other food service providers. Single-use sachets can also be marketed to cafe chains,
restaurants and hotels to be presented at customer tables.

Ayurvedic medicines and health food industry is another major avenue for
marketing jaggery powder. Ayurvedic pharmaceutical companies can be approached for the
same. Export market is a major avenue for jaggery powder, provided good hygienic
production and compliant attractive packaging. Organically produced powder jaggery has
another marketing avenue in the form of organic food stores. Further there are several e-
commerce companies that sell good quality produce, which can be utilized. Generally
organic jaggery is sold at premium Prices.

36
 BIBLIOGRAPHY

www.wikipedia.org

http://shodhganga.inflibnet.ac.in 

www.google.com

Google images

https://food.ndtv.com/health/15-jaggery-benefits-ever-wondered-why-our-elders-end-a-
meal-with-gur-1270883

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