PALM JAGGERY (GUR) MAKING UNIT

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DC Field	Value	Language
dc.date.accessioned	2016-01-16T05:23:06Z
dc.date.available	2016-01-16T05:23:06Z
dc.date.issued	2016-01-16
dc.identifier.uri	http://hdl.handle.net/123456789/2648
dc.description.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	en_US
dc.language.iso	en	en_US
dc.publisher	Khadi and Village Industries Commission	en_US
dc.title	PALM JAGGERY (GUR) MAKING UNIT	en_US
dc.type	Other	en_US
Appears in Collections:	Khadi and Village Industries Commission

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