Abstract

                                The manufacture of jaggery is an important cottage industry in this state, and nearly 70% of the cane crop grown is being converted into jaggery. It is not possible to get jaggery cent per cent free from colour and impurities. The quality of jaggery produced depends on the variety, soil, manurial and cultural treatments and the clarification of juice. The aim of clarification is to remove as far as possible all the impurities that may be present and to prevent non sugars being formed again in the juice. The object is therefore to produce jaggery of light colour and good quality. There is thus need for adoption of a suitable clarificant.

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