The Mysore-based Central Food Technological Research Institute (CFTRI) is showcasing chemical-free jaggery produced using its process during the 'open day' during the month-end. The CFTRI's process improves the quality of jaggery, all the while reducing the use of bleaching and other chemicals.
The use of chemicals in jaggery manufacturing has become common. Small jaggery makers in the villages are known to use harmful chemicals for clarification.
These chemicals act as clarifying agents to give jaggery a better look that attracts consumers. Clarifying agents are used to remove all constituents of juice other than sucrose, reducing sugars, inorganic (phosphates, iron and calcium) and organics like higher proteins and fats, besides meeting other requirements.
A few other innovative CFTRI processes and products are an outcome of its processes that would be on display in the two-day open days on September 27 are coffee concentrate, poori-making machine, wheat mill and also small dhal mill, besides many others.
Demonstration of some machines as well as display and products of some of the SMEs that have licensed CFTRI process will also be conducted during the open days, arranged as part of creating public awareness on the activities and achievements of its departments of this CSIR constituent food research institute, which will be open to the public.
Besides super phosphate and alum, various chemicals used as clarificants are hydros (sodium hydrogen sulphite), lime or calcium oxide, sodium carbonate, sodium bicarbonate, sodium sulphate and sodium chloride. Use of these harmful clarificants during jag- gery's preparation results in the presence of harmful chemicals like SO2 in jaggery. It also affects their taste and storability.
However, various vegetable clarificants can be used alternatively to serve the same purpose.
These include stem and root of green plant of 'deola' and 'bhindi', green bark of phalsa, semul trees, dry bark of the sukhlai plant, castor, groundnut or soybeans. However, these are not preferred by jaggery makers for various reasons, including the cost factor and availability.
