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.
• Established at Kolhapur in 1945 under Purchase Sale Statute
• Objectives:
 To get proper price for agricultural goods including the Jaggery
 To gain weightage, and mark, and register their presence in market
 To keep all over legal control to maintain quality of agricultural food including
Jaggery
• Actions Undertaken by KAPMC with respect to kolhapur jaggery:
 Provided financial support to the jaggery farmers to protect the crop in heavy
floods in 2005
 Making sure that the farmers are getting guaranteed price every year for Jaggery
 Attempts are being made to form a Jaggery Export Zone in Kolhapur which will
aid to export jaggery on a huge scale
 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.
 KAPMC has applied for their logo cum symbol for Kolhapur Jaggery and applied
for Trade Mark registration with Trade Mark number 2172435.
1. Latitude
2. Longitude
3. Elevation
: 16°-43'N
: 74°-14'E
: 574 m above
MSL
• Maharashtra famous for Jaggery production since 18th 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.
• 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 – 370C) 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.
• 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 2.8gms/100gms,
whereas only 300mg/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.
• 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.
Clean fresh sugarcane
Crusher
Calcium
carbonate 150 to
200gm/ 1000 lit
Powder Lady
finger
(2kg/1000lit. )
Juice storage tank (juice
pH 5.2 -5.3)
(storage for 2.5- 3 hrs)
Churner (1000lit. capacity)
juice pH 5.8 - 6.0 boiling
temperature
Dust
Deposits and
insoluble impure
substances
First dirt
removed (temp.
850 C)
Boiling the juice
(juice pH 5.5
Liquid jaggery
making process
Jaggery making
process
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
Boiling the juice in the
churner.
Edible oil 200
ml/1000 lit.
(1060C)
Inspect the solid syrup
and remove from the
fire 118 to 1200 C
First Stirring
960C
Cooling down of juice by
blowing.
First Stirring
960C
Jaggery
containers filled
760C
Consumers
Storage
Cane Juicer
Continuous stirring of boiling
Cane Juice
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
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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