Historically, the sugarcane farmers used crushers that were powered by oxen, but in modern days crushers driven by electric or diesel power engines. The cut and cleaned sugarcane are crushed and the extracted cane juice is collected in a large vessel. A certain quantity of the sugarcane juice is transferred to an open pan for heating on a furnace.
The vessel is heated for about an hour. Dried bagasse from the crushed sugarcane is historically used as fuel for the furnace. At the time of boiling the juice, organic clarificant called Suklai is added to the juice so that all the bagasse particles rise to the top of the juice in a froth, which is removed from the boiling juice.
This semi-liquid sugarcane juice is golden in color is stirred continuously and lifted with a ladle to check whether it turns to thread or drips while falling. If it turns to many threads, it means the thickness process is completed. Then it is transferred into a shallow flat-bottomed open pan for cooling and solidification. The open pan is very large allow forming only a thin layer of this hot sugarcane semi-liquid at its bottom due to increasing the surface area for quick evaporation and cooling. When the jaggery cooldown it turns to the solid jaggery blocks. The quality of gur /jaggery is decided by its color and texture from brown to golden-yellow.
It is a concentrated form of sugarcane juice and often without separation of the molasses and crystals, and can vary from golden brown to dark brown in color. It contains up to 50% sucrose, up to 20% invert sugars, and up to 20% moisture, other nutrients such as, proteins, and minerals ( calcium, iron magnesium, potassium, sodium, Jaggery, a product of sugarcane, is such a product which is rich in important minerals ( Calcium, Magnesium, Potassium, Phosphorus, Sodium, Iron, Manganese, Zinc, Copper, Chloride, vitamins.
Badhaifoods produce this premium product is very hygienic condition and going to establish a state of the art plant in village Badhai Kalan Muzaffarnagar.