1.
Gauri Shah
– Aissms College Of Hmct, Pune, Maharashtra, India.
2.
Honey Tyagi
– Aissms College Of Hmct, Pune, Maharashtra, India.
Abstract
Jaggery is the traditional sweetener in the organic
form of sugarcane extract, the references are found
from the Vedic era where it is documented to be
used as a medicinal and sweetening agent in Indian
Kitchens. Similarly, Jaggery extends its importance
in South American cuisines and other Asian cuisines
as sugarcane production is comparatively good in
these regions. Western Maharashtra is known for
sugarcane production. Kolhapur being the hub of
sugarcane processing and the sugar manufacturers
centre for Maharashtra. The Jaggery production and
jaggery research centre in Kolhapur takes many efforts to promote its awareness and importance. This study focuses the culinary uses of jaggery and its preference by Chefs fraternity of Kolhapur. The study emphasized out the health benefits of Jaggery, which can be protected even after cooking. Further, study includes the comparison between the sugar and Jaggery preference by chefs for colour, consistency and health benefits.
