Sugar Tech

pp 1–4 | Cite as

Validation of Elite Sugarcane Varieties for Quality Jaggery Production in Subtropical India

  • Priyanka SinghEmail author
  • Amit Bhatnagar
  • M. M. Singh
  • Aneg Singh
Short Communication


Jaggery is the commodity of mass consumption especially for the poor population of rural areas, which is produced in addition to sugar from sugarcane juice. It plays a great role in rural economy of India. However, till date, the jaggery producers are dependent on the sugarcane varieties which are released for the area. There is no specifically designed breeding programme for development of varieties, suitable for jaggery production. The major factor that governs the consumer preference and marketing of jaggery is its external appearance, i.e. colour, texture and storability which in turn depend on variety of sugarcane having high sucrose content, purity and low colloids. A study was carried out at UPCSR, Shahjahanpur, in 2015–16 and 2016–17 to identify the sugarcane varieties most suitable for quality jaggery production. Ten varieties, viz. five early (Co 0238 Co 0118 UP 05125 CoS 08272 CoSe 03234) and five mid-late maturing (CoS 08276 CoSe 01434 CoS 07250 CoS 08279 CoS 767), were selected. The highest jaggery yield (12.46 t/ha) and maximum jaggery percent in cane (12.71) was recorded for variety Co 0238. The variety with maximum cane yield (100.61 t/ha) was found to be CoS 08279; however, the maximum jaggery percent in juice was in the variety Co 0118, which was 21.87%. The minimum invert sugar percent and the colour were recorded for variety CoS 08272 (3.22) and CoS 08276 (105), respectively. All the ten varieties were also estimated for mineral contents by digestion method. The varieties Co 0118, CoS 08272, Co 0238 CoS 08276 and CoSe 03234 recorded higher cane yield, jaggery yield and mineral content (Fe, Zn, Mg and Mn) in jaggery with good colour and therefore would be useful for cultivation by sugarcane growers for high yield of cane jaggery production coupled with good quality.


Jaggery Sugarcane Jaggery percent juice Quality Jaggery yield Pol percent jaggery 


Compliance with Ethical Standards

Conflict of interest

The author declares that there is no conflict of interest.


  1. Anwar, S.I., R.D. Singh, and J. Singh. 2011. Process development of production of jaggery (gur), with aonla as a natural source of vitamin C. Journal of the Institution of Engineers India 92: 33–35.Google Scholar
  2. Chen, G.P.S. 1985. Lane-Eynon test procedure for reducing sugar. Cane Sugarhand book. 11th ed, 679–680. New York: Wiley.Google Scholar
  3. Department of Agriculture and Co-operation G.S.R.810 (E)—draft of jaggery grading and marking rules, 2008.…marking-rules
  4. Jain, P.C., and P. Singh. 2000. Moisture determination of jaggery in microwave oven. Sugar Tech 2(3): 51–52.CrossRefGoogle Scholar
  5. Kumar S., J. Singh, P.K. Singh, and D.K. Pandey. 2014. Sugarcane varietal improvement for jaggery production: A farmer’s perspective. Jaggery: Evolution to revolution. In Souvenir-cum proceedings of national meet on modernization of jaggery industry in India, Nov 1–2, 2014, ICAR-IISR, Lucknow, India, 144–145.Google Scholar
  6. Madan, H.K., U.K. Jaiswal, J.S. Kumar, and S.K. Khanna. 2004. Improvement in gur (jaggery) making plant for rural areas. Journal of Rural Technology 1: 194–196.Google Scholar
  7. Mishra, A. 1992. Parameters for selection of sugarcane varieties for jaggery quality. Indian journal of Agriculture 37(2): 391–392.Google Scholar
  8. Nath, A., D. Dutta, P. Kumar, and J.P. Singh. 2015. Review on recent advances in value addition of jaggery based products. Journal of Food Process Technology 6: 440. Scholar
  9. Rakkiyappan, T., and P. Janki. 1996. Jaggery quality of some commercial and promising sugarcane varieties. Co-operative Sugar 27(12): 909–913.Google Scholar
  10. Singh, J., R.D. Singh, S.I. Anwar, and S. Solomon. 2011. Alternative sweeteners production from sugarcane in India: Lump Sugar (jaggery). Sugar Tech 13: 366–371.CrossRefGoogle Scholar
  11. Singh, J., S. Solomon, and D. Kumar. 2013. Manufacturing jaggery, a product of sugarcane, as health food. Journal of Agrotechnology S11: 1–3.Google Scholar
  12. Singh P., and M. Singh. 2016. The unconventional value addition of jaggery. In Proceedings of Centennial fiesta, National symposium on challenges, opportunities and innovative approaches in sugarcane: Agriculture, bio-energy and climate change. 21–23 December, 2016, Shahjahanpur, India, 82.Google Scholar
  13. Singh P., M. Singh, and B.L. Sharma. 2016. Screening of sugarcane varieties for quality jaggery in north India. In Proceedings of Strategic governance and technological advancement for sustainable agriculture, 4th Uttar Pradesh agricultural science congress—2016, March 2–4, Kanpur, 45.Google Scholar
  14. Singh P. 2017. Improving farmer’s income through sugarcane based cottage industries. In National conference on farmers’ centric agri-innovation for sustainable development, 24–25 March, 2017, C.S. Azad University of Agriculture and Technology, Kanpur.Google Scholar
  15. Singh, J. 1998. Jaggery and khandsari research digest, IISR, (JK-Cell)/technical bulletin, 38–39. Lucknow: IISR.Google Scholar
  16. Spencer, G.L., and G.P. Meade. 1945. Standard procedure for juice analysis. Cane Hand Book. London: Wiley.Google Scholar

Copyright information

© Society for Sugar Research & Promotion 2018

Authors and Affiliations

  • Priyanka Singh
    • 1
    Email author
  • Amit Bhatnagar
    • 1
  • M. M. Singh
    • 1
  • Aneg Singh
    • 1
  1. 1.U.P.Council of Sugarcane ResearchShahjahanpurIndia

Personalised recommendations