Jaggery a Unique Sweetening Agent Used in Hotel Industry in the Region of Kolhapur

Abstract

Jaggery is the traditional sweetener in the organic form of sugarcane extract, the references are found from the Vedic era where it is documented to be used as a medicinal and sweetening agent in Indian Kitchens. Similarly, Jaggery extends its importance in South American cuisines and other Asian cuisines as sugarcane production is comparatively good in these regions. Western Maharashtra is known for sugarcane production. Kolhapur being the hub of sugarcane processing and the sugar manufacturers centre for Maharashtra. The Jaggery production and jaggery research centre in Kolhapur takes many efforts to promote its awareness and importance. This study focuses the culinary uses of jaggery and its preference by Chefs fraternity of Kolhapur. The study emphasized out the health benefits of Jaggery, which can be protected even after cooking. Further, study includes the comparison between the sugar and Jaggery preference by chefs for colour, consistency and health benefits.

Keywords: Jaggery, Sweetening-Agent, Sugarcane-Extract

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