Project Report For Jaggery Plant


The project report for Jaggery Plant is as follows.

Jaggery is non-centrifugal cane sugar that is traditionally consumed in the Indus Valley and Southeast Asia.  It is a concentrated product made from cane juice and often date or palm sap, with no segregation of molasses and crystals, and its colour ranges from golden brown to dark brown. It is similar to Latin American panela, which is also known as piloncillo in Mexico. It contains up to 50% sucrose, 20% invert sugars, and 20% moisture, with the remainder made up of other insoluble matter such as wood ash, proteins, and bagasse fibres Jaggery is very similar to muscovado, a popular sweetener in both Portuguese and British cuisine.

Making jaggery is a simple process. (Other names: Gur, Panela, etc.) To obtain sugarcane juice, the sugarcane is first crushed in a sugarcane crusher. The sugarcane juice is then heated in a boiling pan by firing bagasse beneath it. A single boiling pan is less expensive than a set of four boiling pans in line, and flue gases pass under all four boiling pans one after the other before exiting through the chimney.

During the boiling process, all impurities float to the surface and are deleted by scumming.  The sugarcane juice becomes concentrated while boiling up to 118 degrees Celsius, and after evaporating almost all of the water, a pasty crystalline yellow material is left in the boiling pan, which solidifies after cooling. This is a type of jaggery. If you do not use any chemicals when boiling the jaggery and heat it to 125 degrees Celsius, then cool it quickly with industrial fans, you can get granulated sugarcane juice that you can pass through a sieve size of 2mm for conformity, pack in bags, and sell at a very high price because it is an organic alternative for sugar.

Sugarcane crushers in jaggery plants are powered by an electric motor or a diesel engine. Obtaining an electric connection in a farm is difficult, expensive, and time-consuming, and electric power is not available 24 hours a day, seven days a week. As a result, an electric connection is insufficient. Where a sugarcane crusher is powered by a diesel engine, the cost of diesel has risen.

Market potential & Strategy

During the forecast period, 2020 – 2027, the Global Jaggery Market is expected to grow at a CAGR of 7%. The health benefits of jaggery are a major driver of market growth. Jaggery is organic food that is made by concentrating sugarcane juice and is available in solid block and semi-liquid forms. In this health-conscious era, when everyone prefers healthy food to regular food, jaggery plays an important role. Non-centrifugal sugar is another name for it. Jaggery has many nutritional and medicinal properties, as well as anti-carcinogenic and antitoxic properties. When compared to white sugar, it is thought to be superior. For health reasons, sugar customers are now turning to other organic sugar substitute sources.

The market is divided into three product categories: sugarcane jaggery, palm jaggery, and coconut jaggery. Sugarcane jaggery is expected to lead the global market in terms of value share between all of these sections. During the forecast period, the segment is expected to grow at a significant CAGR. The anticipated growth can be attributed to the fact that sugarcane jaggery is consumed in greater quantities than other segments.

The market is segmented into the Grocery stores, Online Stores, Supermarkets, Specialty Shops, and Other Retail Formats in terms of distribution channels. Supermarkets/hypermarkets are expected to account for a sizable market share of jaggery sales. Moreover, the segment is expected to maintain its dominance in terms of CAGR throughout the forecast period. During the forecast period, the convenience stores segment is expected to achieve significant success with an impressive CAGR.

Sample Report

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