Kolhapur Jaggery A Geographical Indication Why Kolhapur Jaggery

Kolhapur Jaggery A Geographical Indication

Why Kolhapur Jaggery is a Geographical Indication? • Due to the unique and special combination of agroclimatic conditions Kolhapur Jaggery has a distinctive and naturally-occurring quality and flavor which has won the patronage and recognition of discerning consumers all over the world for well over a century. • The quality, reputation and characteristics of the Jaggery is essentially attributable to its geographical origin and cannot be replicated elsewhere. • Perennial flowing of rivers in the sea lap, wind coming from the sea accompanied by hot and humid atmosphere in Kolhapur area plays a significant role in making of sugarcane. • The unique river basin in Kolhapur flowing from mountains enriched in minerals and minute food particles gives sugarcane a salt less water because of which the jaggery gets the unique taste, color and durability.

Kolhapur Agriculture Produce Market Committee (KAPMC) • Established at Kolhapur in 1945 under Purchase Sale Statute • Objectives: ü To get proper price for agricultural goods including the Jaggery ü To gain weightage, and mark, and register their presence in market ü To keep all over legal control to maintain quality of agricultural food including Jaggery

Contd. . • Actions Undertaken by KAPMC with respect to kolhapur jaggery: ü Provided financial support to the jaggery farmers to protect the crop in heavy floods in 2005 ü Making sure that the farmers are getting guaranteed price every year for Jaggery ü Attempts are being made to form a Jaggery Export Zone in Kolhapur which will aid to export jaggery on a huge scale ü Application for the sanction of Agri Export Zone (AEZ) is pending before the Agricultural and Processed Food Products Export Development Authority (APEDA), Government of India. ü KAPMC has applied for their logo cum symbol for Kolhapur Jaggery and applied for Trade Mark registration with Trade Mark number 2172435.

Geographical Area In The Map 1. Latitude : 16°-43'N 2. Longitude : 74°-14'E 3. Elevation : 574 m above MSL

Proof of Origin of Kolhapur Jaggery (Historical Records) • Maharashtra famous for Jaggery production since 18 th century • Kolhapur district has been producing sugarcane and jaggery since long. • In 1886, Chatrapati Shahu Maharaj established a Jaggery market for Kolhapur region. Traders were given plots and other concessions and were persuaded to start market. • 27% of total sugarcane production in Kolhapur division is used for jaggery production as compared to merely 11% in rest of the State. • Jaggery from Kolhapur is being exported in great quantities to 44 countries around the world including Pakistan, Australia, Germany, Sri Lanka and so on. • Present exports of Jaggery from Kolhapur region valued at 250 – 300 Crores.

Uniqueness of Kolhapur Jaggery • The five perennial rivers famously known as “Panchganga” make the Kolhapur soil rich in minerals and increase the nutrient value that lead to quality jaggery. • The atmosphere of Kolhapur region is humid (30 – 370 C) in which sugarcane grows quickly. • Sweet water of the rivers make the Sugarcane sweet and distinctive giving the jaggery its distinctive taste, color and durability. • Colorbody proportion is less in Kolhapur Jaggery compared to others helping to remove impurities to maximum extent. • Kolhapur Jaggery is prepared under most hygienic environment and scientifically packed with no added chemicals, colors, additives and flavors.

Health Benefits of Kolhapur Jaggery • Jaggery made from sugarcane contains vital nutrients such as: Glucose, Minerals, Calcium, Vitamins, Iron, Phosphorous, Proteins, Copper etc. essential for human body. • Jaggery prepared in natural and chemical free processing which makes it rich in important minerals like salts 2. 8 gms/100 gms, whereas only 300 mg/kg is obtained in refined sugar. • Magnesium in Jaggery strengthens nervous system; helps to relax muscles; gives relief from fatigue and takes care of blood vessels. • Magnesium along with Selenium acts as an antioxidant scavenging harmful free radicals from our body. • Potassium and low amount of Sodium present in it maintains the acid balance in the body and control the blood pressure. • Iron rich jaggery helps to prevent anemia. • Anti allergic properties of jaggery take care of asthma.

Contd. . • Jaggery is good for migraine and is good for girls who are struggling to get free flow during menstruation. • Jaggery in helps to remove clotted blood from the body of a woman during post pregnancy period. • The preventive ability of jaggery on smoker’s smoke induced lung lesions suggest the potential of jaggery as a protective food for workers in dusty and smoky atmosphere. • The wool dust clogged in the food pipe could be cleared with jaggery. • Moderate amounts of calcium, phosphorous, and zinc purify the blood and prevent rheumatic afflictions and bile disorder helping to cure jaundice. • Jaggery is good for dry cough, cough with sputum, Indigestion and constipation.

Method of Production of Kolhapur Jaggery Clean fresh sugarcane Crusher Calcium carbonate 150 to 200 gm/ 1000 lit Powder Lady finger (2 kg/1000 lit. ) Juice storage tank (juice p. H 5. 2 -5. 3) (storage for 2. 5 - 3 hrs) Churner (1000 lit. capacity) juice p. H 5. 8 - 6. 0 boiling temperature Dust Deposits and insoluble impure substances First dirt removed (temp. 850 C) Boiling the juice (juice p. H 5. 5 Liquid jaggery making process Jaggery making process

Kolhapur Jaggery Production Part B Liquid state of the juice 105 -1060 C Liquid syrup is cooled down Liquid jaggery kept in the barrel for 72 hours to cool down Slightly boiled Citric acid (0. 04%) Potassium metabisulphite 0. 01% Benzoic acid 0. 5% Clean liquid filled in the bottles Bottles made air tight Germfree bottles Labels stuck

Kolhapur Jaggery Production Part C Boiling the juice in the churner. Edible oil 200 ml/1000 lit. (1060 C) Inspect the solid syrup and remove from the fire 118 to 1200 C First Stirring 960 C Cooling down of juice by blowing. First Stirring 960 C Jaggery containers filled 760 C Consumers Storage

Cane Juicer Continuous stirring of boiling Cane Juice in an open pan Cane Juice boiling in an open pan

Transferring of hot syrup into moulds Removing solid jaggery from moulds

Inspection Body and Quality Control mechanism • Kolhapur Krushi Bazar Samiti, Kolhapur • Electronic weighing machines • Will keep full control on use of any harmful chemicals for jaggery production • Any other required measures to maintain the unique quality of Kolhapur jaggery.

Other Relevant Information • Nearby 25000 farmers have their dependence on jaggery production in kolhapur • They produce 9 lakh quintal jaggery per year • Kolhapur jaggery is an intellectual creation from the farmers in that region • Quality and reputation are specially attributable to kolhapur for more than 100 years

Documents produced in light of kolhapur Jaggery’s GI application • • Notification by Development Minister, 1945 Kolhapur Government Gazette 1948 Soil inspection report Water inspection report Articles pertaining to subject Affidavit by KAPMC Other supporting documents

THANK YOU Kolhapur Agricultural Produce Market Committee, Kolhapur