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Farmers Sweeten Fortunes with Chemical-Free Jaggery
16 Feb
Summary
- Muzaffarnagar farmers transform sugarcane into jaggery for longer storage.
- ODOP platform connects jaggery makers to new markets and repeat buyers.
- Chemical-free cultivation and product diversity drive demand for local jaggery.
In Muzaffarnagar, Uttar Pradesh, the seasonal rural industry of jaggery production is thriving, particularly in Jansath tehsil. Farmers are increasingly processing sugarcane into jaggery, known locally as 'gur,' which offers superior storage and transport capabilities compared to raw sugarcane.
The One District One Product (ODOP) platform has significantly boosted this industry by enabling producers to participate in exhibitions. These events have proven crucial for small-scale jaggery makers, facilitating direct connections with buyers and generating repeat orders.
Farmers like Saab Singh from Bhalehdi village are championing chemical-free cultivation methods. By utilizing vermicompost and traditional inputs, they ensure the quality of the cane, which directly impacts the taste and texture of the final jaggery product.
Beyond traditional blocks, Muzaffarnagar's jaggery makers are innovating with infused varieties, such as sesame, ginger, or ajwain, catering to diverse consumer preferences. Enhanced attention to hygiene and transparent production practices are also building buyer trust, solidifying the district's reputation for quality jaggery.
