Executive Summary : | The project aims to improve the quality of Marayoor Jaggery, a decentralized production method cultivated by the Muthuvan tribe of Marayoor. Traditional methods, such as open pan boiling and unregular use of clarifying agents, face backlash due to fake products and low prices. The project proposes refining clarification methods, designing an energy-efficient steam-based evaporation technique, and conducting scale-up and techno-economic feasibility studies. The main focus is on fine-tuning clarification and process optimization, as well as extending shelf life for the product. The project also aims to generate profit for the tribal population and rural employment. The proposed project seeks to improve the traditional open pan evaporation process for producing Marayoor jaggery, a unique and hygienic product with a Geographical Indication (GI) tag. The technology involves food-grade equipment, safety-compliant chemicals, and thermic fluid assisted evaporation techniques. The project aims to generate higher income, improve socioeconomic status, and support social classes like scheduled castes and tribes. The project could benefit local sugarcane farmers, cottage industries, artisans, shop owners, and consumers seeking healthier alternatives to refined sugar. |