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.
For MASU related issues :
PUBLISHER
SECRETARY
Madras
Agricultural Students Union
Tamil Nadu Agricultural University
Coimbatore - 641 003
Tamil Nadu, India.
For MAJ related issues :
EDITOR-IN-CHIEF
Madras Agricultural Journal (MAJ)
Madras
Agricultural Students Union
Tamil Nadu Agricultural University
Coimbatore - 641 003
Tamil Nadu, India.
Copyright © Madras Agricultural Journal | Masu Journal All rights reserved.
Please provide the registered email ID
Please enter the new password
