Kolhapur jaggery

Type of jaggery

Kolhapur jaggery

Geographical indication
Alternative names| Kolhapuri Gul (कोल्हापुरी गूळ)[1]
Description| Kolhapur jaggery is ajaggery made from fresh sugarcane juice in Kolhapur, Maharashtra
Type| Jaggery
Area| Kolhapur
Country| India
Registered| 31 March, 2014
Official website| ipindiaservices.gov.in

The Kolhapur jaggery is a variety of jaggery made from fresh sugarcane juice in Indian state of Maharashtra. It is manufactured from sugarcane which is a common and widely cultivated crop in Kolhapur.[2][3]

## Name

[edit]

Kolhapur jaggery made from sugarcane is a prized crop in Kolhapur and so named after it.[4]

### Local name

[edit]

It is known as 'Kolhapuri Gul (कोल्हापुरी गूळ)' - Gul means jaggery in the local state language of Marathi.[5][6]

## Description

[edit]

This popular jaggery variant is made from unrefined sugarcane juice, manually extracted and processed using traditional boiling, churning, and filtering methods. The result is a distinctively flavored and textured jaggery, often relished in its crystallized state.[7]

1. Kolhapur jaggery is white, golden (reddish-brown)and chemical-free.
2. It is made from fresh sugarcane juice, providing a permanent sweet taste.
3. The jaggery has no added colors, chemicals, additives, or flavors.

## Traditional jaggery production

[edit]

Traditional jaggery production has organic methods, which involves selecting high-quality juice from ripe sugarcane. Skilled artisans, the 'Chulvan', 'Adsule' and 'Gulave', play crucial roles in the process. The 'Chulvan' ensures uniform heat distribution for boiling, while the 'adsule' clarifies the molasses from the juice. The 'Gulave', the master jaggery chemist, has special skills as an expert sense of timing for stirring, inspecting, and determining the optimal moment to fill the pots. Notably, these traditional processes rely on experience and instinct, having been perfected without modern tools like viscosity meters, thermometers, and refractors.[8]

## Usage

[edit]

Maharashtra is India's largest producer and consumer of jaggery.

1. Jaggery plays a significant cultural role, particularly during Makar Sankranti, where it's used to make sweetmeat called Tilgul. In rural Maharashtra, jaggery and water are offered as a refreshing welcome drink.
2. Jaggery is prized for its nutritional value, containing essential minerals and nutrients like glucose, calcium, iron, phosphorus, protein, and copper.
3. Kakvi, a byproduct of jaggery production, is also used in rural Maharashtra as a sweetener, highlighting the resourceful utilization of jaggery in local traditions.
4. Ayurveda recognizes its health benefits, making it a preferred natural sweetener. Jaggery is a preferred ingredient in Ayurvedic medicine, treating various ailments, including Acidity, Cold and cough, Joint pains, Urinary tract issues, Bowel problems, Itching and prameha. It tones and improves digestive power.

1. Culinary Uses - It's a staple ingredient in Maharashtrian cuisine, used in various dishes like vegetable curries, dals, and sweet dishes. Jaggery is also a staple in Indian cuisine, particularly in:

* South Indian dishes (rasam, sambar, dal)
* Gujarati cuisine
* Traditional sweet preparations (chikki, jaggery cakes, toffees, candy)
* Adds sweetness to sour and spicy dishes

1. Other Uses

* Production of alcoholic beverages

* Animal fodder

Dietary Recommendation Regular consumption of jaggery is advocated due to its health benefits and unrefined, natural form.

## Geographical indication

[edit]

It was awarded the Geographical Indication (GI) status tag from the Geographical Indications Registry under the Union Government of India on 31/03/2014 (valid until 30/7/2031).[9]

Kolhapur Agricultural Produce Market (Kolhapur Sheti Utpanna Bazar Samiti) from Kolhapur, proposed the GI registration of Kolhapur jaggery. After filing the application in January 2012, the jaggery was granted the GI tag in 2021 by the Geographical Indication Registry in Chennai, making the name "Kolhapur jaggery" exclusive to the Jaggery manufactured in the region. It thus became the first jaggery variety from Maharashtra and the ninth type of goods from Maharashtra to earn the GI tag.[10]

## See also

[edit]

## Notes

[edit]

1. ^ "First batch of jaggery sold for Rs 5,100 per quintal in Kolhapur's Shahu market". The Times of India. 29 October 2022. Retrieved 31 October 2024.
2. ^ "GI tag conserves fragrance, rich taste of Maharashtra's 7 agri products". The Times of India. 1 April 2016. Retrieved 31 October 2024.
3. ^ "One month after floods: 75% of Kolhapur's sugarcane crop destroyed". Hindustan Times. Retrieved 31 October 2024.
4. ^ SHINDE, DR MAHADEV ANNAPPA. SMALL SCALE INDUSTRIES IN KOLHAPUR DISTRICT. p. 15, 21. ISBN 978-93-92538-62-9. Retrieved 31 October 2024.
5. ^ "Include Kolhapur jaggery in midday meal plan: APMC to state government". The Times of India. 2 October 2023. Retrieved 31 October 2024.
6. ^ Jugale, Vasant Bira (2000). Sugarcane pricing: policy, procedure, and operations. New Delhi: Atlantic Publishers and Distributors. p. 98\. ISBN 978-81-7156-913-7.
7. ^ "Types of jaggery, it's uses and health benefits". The Times of India. 24 August 2020. Retrieved 31 October 2024.
8. ^ "Bitter truth: Not all jaggery marketed as 'Kolhapuri jaggery' is the real one". The Times of India. 7 December 2023. Retrieved 31 October 2024.
9. ^ "Geographical Indications". Intellectual Property India. Retrieved 31 October 2024.
10. ^ "FDA seizes 5,000 kg of adulterated jaggery in Kolhapur". The Times of India. 22 December 2021. Retrieved 31 October 2024.