Agro Products

Jaggery :

Our Jaggery is a traditional uncentrifuged sugar is a concentrated product of cane juice without separation of the molasses and crystals, can vary from golden brown to dark brown in colour.

Jaggery, also called gurh, is used as an ingredient in sweet and savory dishes across India, Pakistan, Bangladesh, Nepal, Sri Lanka as well as in Afghanistan and Iran. For example, a pinch of it is sometimes added to sambar, rasam, and other staples. Jaggery is added to lentil soups (dāl) to add sweetness to balance the spicy, salty and sour components, particularly in Gujarati cuisine. Jaggery used extensively in South India to balance the heat of the spicy foods. It is also known to stir heat on the body, which causes sweating, a way for the body to cool down in the high summer heat.

Jaggery ‘Gur’ is a concentrated product of sugarcane juice, which is unrefined that makes it different from normal sugar that is why it contains more mineral salts than refined sugar. It also contains the natural goodness of minerals and vitamins inherently present in sugarcane juice & that is way it is been used as healthy sugar.

Our jaggery and jaggery based products such as Jaggery Peanut Bar ‘Chikki’ is in demand throughout the year in Indian Market. We supply traditional unrefined jaggery in its purest form. In various shapes and sizes like Bucket shape, uneven big and small blocks, small big semi sphere and cylindrical big size packed in different packing materials.

Benefits of jaggery over refined sugar:

• Jaggery contains trace minerals not found in sugar, such as potassium, magnesium, phosphorus, iron, and calcium.

• Jaggery has a richer taste as compared to refined sugar.

• Jaggery is potent, a little goes a long way. Even a small piece of jaggery is deeply satisfying.

• Jaggery is a concentrated product of date, cane juice, or palm sugar without separation of the molasses and crystals, and can vary from golden brown to dark brown in colour.

Raisins :

Raisins are processed by sun drying and tray drying several different types of grapes. They are small and sweetly flavored with a wrinkled texture. Indian Raisins are available in different size and colors. They have a flavor similar to the grapes from which they are made, but the drying process which creates them concentrates the amount of sugar making them taste much sweeter. They are a naturally stable food and resist spoilage due to their low moisture.

The only raw material for making raisins is grapes. To make 1 kilo of raisins, over 4 Kg of fresh grapes are required. These grapes must have certain qualities in order to produce quality raisins. For example, they must ripen early and be easy to dry. Additionally, they must have a soft texture, not stick together when stored, have no seeds, and have a pleasing flavor. The most important grapes for raisin production include Thompson Seedless, Sonakka, Rudstalk. Raisin production for selected countries is forecast at almost 1.2 million metric tons (tons), up 100,000 tons from the previous year.

In India major grape growing areas are Maharashtra, Karnataka, Andra Pradesh, Tamil Nadu & the north-western region covering Punjab, Haryana, western Uttar Pradesh, Rajasthan and Madhya Pradesh. Maharashtra ranks first in terms of production accounting for more than 75% of total production and highest productivity in the country. Grape is one of the important fruit covering an area of 60.2 thousand hectares occupying 1.30% of the total area.

The total production of grapes in India is 1,546 thousand MT. The season starts during late March and continuing through May, the grapes are harvested. At this point in the year they are at their optimum sweetness. Bunches of grapes are handpicked by field workers and dipped in potassium carbonate solution dried on tray and then spray of dehydration oil is applied. Further dried raisins are sent for cleaning, grading, sorting, and packing process.

Specification for Raisins