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Traditional jaggery production from sugarcane converts seasonal juice into solid liquid sweetener modernised hygienic units can access urban natural sweetener markets.
Jaggery manufacturing requires juice extraction, clarification and concentration into solid or liquid form. Transitioning from open pan methods to stainless steel pans, better filtration and efficient furnaces improves hygiene and yield. Darrang and Nalbari have strong cane cultivation. Packaged jaggery, labelled as natural or organic, appeals to healthconscious consumers and confectionery manufacturers seeking unrefined sweeteners.
