PALM JAGGERY (GUR) MAKING UNIT

Please use this identifier to cite or link to this item: http://library.ediindia.ac.in:8181/xmlui//handle/123456789/2648

Title:	PALM JAGGERY (GUR) MAKING UNIT
Issue Date:	16-Jan-2016
Publisher:	Khadi and Village Industries Commission
Abstract:	The palms namely date, sago, palmyrah & coconut are taped during the season of October to June. Normally during morning & evening juice is collected filtered and boiled for preparing jaggery/palm gur. Neera is being Boiled in the open pan till the brix value reaches in the scale of 118 to 120%. After reaching the said scale, sugar rab is poured in the wooden mould to get the desired shape. Palm gur is being consumed mainly by the specific target group who knows the medicinal value than the gur made out of sugar cane. 1 Name of the
URI:	http://hdl.handle.net/123456789/2648
Appears in Collections:	Khadi and Village Industries Commission

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