Most Famous Jaggery From Aragonda.........

Aragonda is predominantly an agro-market place. It has major production for mango, tamarind, coconut, grain, sugarcane, jaggery and peanut.The jaggery comes in two categories, the white or golden yellow colored, mostly from Aragonda or western region is for consumption. and fetches a better price. Farmers have increasingly taken to adding bleaching agents such as sodium thiosulphate, (Hydros) which is prohibited for human consumption. The second variety is of darker even black colour due to the nature of the soil. Generally, soils which are alkaline will give rise to paler jaggery, which though attractive by look is not as sweet as the darker one.It is mostly meant for brewing illicit liquor.


Jaggery is used as an ingredient in both sweet and savory dishes across India and Sri Lanka. For example, a pinch of jaggery is sometimes added to sambar, rasam and other gravies which are staples in India.

Jaggery is a concentrated product of cane juice 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, moisture content of up to 20%, and the remainder made up of other insoluble matter such as ash, proteins and bagasse fibers.

Jaggery is a rich source of iron due to the process involved, using iron utensils, it retains more mineral salts. Moreover, the process does not involve chemical agents. Indian Ayurvedic medicine considers jaggery to be beneficial in treating throat and lung infections; Sahu and Saxena found that in rats jaggery can prevent lung damage from particulate matter such as coal and silica dust. Gandhi felt that jaggery was healthier than refined sugar, as it was not introduced into the blood as rapidly. As such, he used it in his own personal diet and recommended it to use in his invented goat-milk diet (and all other diets/eating styles) as well.