Jaggery Park Incubation Centre

Year of Establishment: 2011

Funding Agency: RKVY and PMFME, Ministry of Food Processing industries, Govt. of India

About the Unit/ Centre

Jaggery park focuses on chemical free / organic jaggery preparation on large scale under hygienic conditions with well equipped jaggery preparation equipments designed with safe food grade stainless steel ( SS 304). It is also engaged in human resource development activities to impart training to jaggery processors for chemical free jaggery preparation and consumers on the ill effects of chemicals used in the jaggery on the human health issues and consume only chemical free/ organic jaggery. jaggery park is well equipped with technical expertise in the field of jaggery preparation with the support of professors engaged in the jaggery production line with good assistance from the food and nutrition specialists, engineering experts and biochemists garnered from the university to set up a team required for development and design of equipments, development of protocols and conform to the food quality safety and standards with due importance to hygiene. The chemical free jaggery prepared at Jaggery park has been supplied to Mandya dairy (KMF, Maddur) for preparation of Nandini Burfi and other milk products.

Mandates

1. Identification of sugarcane genotypes suitable for jaggery production and to develop viable agro-techniques for improving juice quality and jaggery yield.
2. Identification and modification of different types of crushers suitable for efficient juice extraction and safety.
3. Improvement of furnaces for heating the juice for higher fuel economy and reduced drudgery.
4. Mechanization in jaggery processing to reduce manpower at different stages of jaggery production.
5. Identification of different herbal and safe chemical clarificants for obtaining better texture, colour, fragrance and quality of jaggery.
6. To develop value added products of quality jaggery suitable for local consumption and export.
7. To develop packing and storage techniques for longer shelf life of jaggery.
8. To impart training and conduct demonstrations on quality cane and jaggery production.
9. To establish marketing network cell to cater the needs of jaggery farmers.

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