Final Dissertation (Jaggery)

DISSERTATION REPORT
ON
JAGGERY OF MEERUT
B. Arch 1st Year
2018-2019
Submitted by
Mohd Hassan Khan
Guided by
Prof. S.M. Akhtar
Dr. Qamar Irshad
Ar. Madiha Rahman
FACULTY OF ARCHITECTURE & EKISTICS

JAMIA MILLIA ISLAMIA
NEW DELHI-110025
Faculty of Architecture & Ekistics,

Jamia Millia Islamia, New Delhi
Jaggery Of Meerut Mohammad Hassan Khan B.Arch. (SFS) I Year
Certificate
In the partial fulfilment of the B. Arch (1st Year) degree program, this is to certify
that ‘Mohammad Hassan Khan’ has worked on the Dissertation Report entitled
“Jaggery of Meerut” under our guidance and supervision.
Prof. S.M. Akhtar Dr. Qamar Irshad Ar. Madiha

Rahman
Dissertation Guide Dissertation Guide Dissertation Guide
Prof. S.M. Akhtar Prof. Hina Zia

Head of Department Dean
External Examiner 1
External Examiner 2
2 Dissertation | Arts and Crafts

DECLARATION
I, Mohammad Hassan Khan, hereby declare that the Dissertation entitled
‘Jaggery Of Meerut’ submitted in the partial fulfilment of the requirement for
the award of the degree of Bachelor of Architecture (1st Year) is my original
research work and that the information taken from secondary sources is given due
citations and references.
Mohammad Hassan Khan
Bachelor of Architecture (1st Year)

Date : 14 / 04 / 2019
Place: New Delhi

2018-19

ACKNOWLEDGMENT
“I would like to express my heartfelt gratitude to my teachers Prof. S.M Akhtar,

Dr. Qamar Irshad and Ar. Madiha Rahman who helped me through the
dissertation on the topic “Jaggery Of Meerut” which also helped me in
exploring the art of manufacturing jaggery out of sugarcane juice. I am really
thankful to them.
I would also like to thank my parents and friends who helped me a lot in
finalizing the project within the limited time frame.”
Mohammad Hassan Khan
B.Arch. 1st Year
F/O Architecture and Ekistics
Jamia Millia Islamia

CONTENT
1. INTRODUCTION………………………………………………………………………………............................6
1.1 HISTORY OF MEERUT………………………………………………………………………………………………10
1.1.1 CLIMATE……………………………………………………………………………………………………………….10
1.1.2 GEOGRAPHY………………………………………………………………………………………………………….11
1.1.3 SOIL TYPE………………………………………………………………………………………………………………11
1.1.4 AGRICULTURE………………………………………………………………………………………………………..11
2. NUTRITIONAL AND MEDICINAL ………………………………………………………………………………….12

VALUE OF JAGGERY
3. JAGGERY - A COTTAGE INDUSTRY……………………………………………………………………………….17
4. TYPES OF JAGGERY…………………………………………………………………………………………………….20
4.1 SOLID JAGGERY (CUBE SHAPE)………………………………………………………………………………….20
4.2 LIQUID JAGGERY ………………………………………………………………………………………………………20
4.3 GRANULAR JAGGERY………………………………………………………………………………………………..21
5.PREPARATION PROCESS………………………………………………………………………………………………22

6. LIST OF FIGURES :………………………………………………………………………………………………………23
7. SCOPE OF THE STUDY………………………………………………………………………………………………..24
8. LIMITATIONS OF THE STUDY ……………………………………………………………………………………..24
9. CONCLUSION ………………………………………………………………………………………………………….25
10. BIBLIOGRAPHY………………………………………………………………………………………………………..26

INTRODUCTION:
Fig.1 Jaggery
India is the second largest producer of jaggery and the second largest producer of sugar in the
world. Sugar industry is the second biggest organized sector in the nation. Among the sugar
yielding crops like sugarcane, sugar beet, palms and sorghum, sugarcane is the most
important. Presently, sugarcane is cultivated in an area of about 4.361 m ha producing about
281.575 m tons of sugarcane annually. Ninety per cent of the production comes from Bihar,
Haryana, Punjab, Uttar Pradesh, Andhra Pradesh, Karnataka, Maharashtra and Tamil Nadu;
Uttar Pradesh being the maximum producer.
India horticulture has experienced varies technological changes in the last four decades.
These progressions have been boon to Farmers so far as agribusiness yield and profitability
are concerned. In any case, this has been unfit to guarantee stable salary to Farmers. The
advantages of new generation innovation won't continue for a more drawn out period
except if various efforts are made in improving the market system. The motto isn't just to
achieve synchronization between the demand and supply of farming commodity but also to
ensure reasonable prices for both producers and the consumers.
 Sudden rise in making rate and wide fluctuation in the prices of agricultural
commodities are the two major factors affecting the income levels of farmers.
 The price elasticity of demand for and supply of agricultural commodities being fairly
low and demand for these commodities rising steadily, their price instability is largely
attributed to the changes in their production and the consequent changes in the
market arrivals.

 Crops like groundnut, sunflower, chilly and sugarcane tends to have higher price
instability because they are commercial crops.
 The minimization of fluctuation in the prices of commodities over space and time
through adequate processing, transportation, storage, government policies and
other facilities not only stabilizes the income of the farming community but also
synchronizes between demand and supply.
 The scope for stabilization of income of the farming community is more in those
crops where the produce cannot be hold back by the farmers for a longer period
without proper processing and storage facilities.
 Sugarcane is one such yield which offers wide extension for preparing before it
achieves the last purchaser.
Fig.2 Roadside view of a farm

 Sugarcane is grown extensively in India. The harvest possesses more than 44 lakh
hectares (about 1.80% of total cropped area) in the nation with a creation 273.93 million
tones.
 Sugarcane in India is processed into sugar, gur and khandasari. Sugarcane

experiences substantial bulk decrease through processing. The methods of
converting sugarcane and manufacturing of sugar, gur and khandasari are different.
 In the process of manufacturing sugar, gur and khandasari from sugarcane, a great
nutritive worth is added to these useable finished harvests, further gives incredible
open door for work to a huge number of individuals in the nation.Gur is prepared in
all most all parts of the country whereas sugarcane is grown extensively
Fig.3 Kooluh near Meerut

 This Case study will briefly describe the manufacturing process of the Jaggery of
Meerut. It attempts to analyses and compare the entire process of jaggery
production in all the three jaggery areas of study. Among major sugarcane growing
countries in the world, India, the native of sugarcane, stands second in the cane
production and contributes more than 20 per cent of the world’s sugar output.
Although a large area is under production of this crop, the productivity in general is
quite low. It occupies the ninth position in the world map. It is consumed in almost
all sections of the society as a sweetener, and as a source of energy. It is also used in
animal feed mixtures.
 In Ayurveda it is used as medicine, blood purifier and base material for syrups.
Jaggery is among major agro preparing businesses in India.
 Nearly 20-30% of complete sugarcane created in the nation is utilized for production
of around 7 million tons jaggery, which is known as most nutritious operator among
all sugars.This sector provides employment to about 2.5 million people (cooperative
sugar). It is therefore, crucial to expand this sector, as it provides higher food value
jaggery at lower rate and provide an aid to the rural economic system, It basically
involves low transportation cost of raw material, and also non-requirement of highly
technical machinery and labour.

1.1HISTORY OF MEERUT
 Indus Valley civilisation having been found in and around the area Meerut , is a city
in the Indian state of Pradesh. The city lies 70 km northeast of the national
capital New Delhi, and 430 km northwest of the state capital Lucknow.
 According to study
held in 2011, Meerut is
the 33rd most
populous urban
agglomeration and the
26th most populous
city in India.
 The city is one of the

biggest makers of
games merchandise,
and the biggest
Fig.4 Map Of Meerut
maker of melodic instruments in India.
 The city is additionally instruction centre point in western Uttar Pradesh, and
furthermore known as the "Sports City of India". The city is acclaimed for being the
beginning stage of the 1857 revolt to British provincial standard.
1.1.1 CLIMATE
 Meerut has moist subtropical atmosphere described by hot summers and cooler
winters. Summers last from early April to late June amid and are extremely hot,
with temperatures coming to 49 °C (120 °F). The monsoon begins late June and
proceeds till the mid of September. Temperatures drop somewhat, with a lot of
overcast spread however with higher moistness. Temperatures rise again in
October and the city at that point has a mild, dry winter season from late October
to the mid of March. Precipitation is around 845 millimetres (33 in) per annum,
which is reasonable for developing yields. Most of the rainfall is received in
monsoon. Humidity differs from 30 to 100%.

1.1.2 GEOGRAPHY
 Meerut lies between 28°57' to 29°02'North scope and 77°40' to 77°45' East
longitude in the Indo-Gangetic plains of India. It is bound on the north by
Muzaffarnagar , in the south by Bulandshahar area while Ghaziabad and Baghpat
areas from the southern and western parts.
1.1.3 SOIL TYPE

 Alluvial Soil is mostly found on the plains of Meerut which is good for farming.
Meerut is situated on Ganges and Yamuna that comprises of the fruitful Alluvial
soil
1.1.4 AGRICULTURE
Fig.5 Farmers collecting Sugarcane for Manufacturing of Jaggery
 Meerut has attained prosperity in agriculture sector thanks to the rich natural
vegetation of the area. The District of Meerut grows cash crops as well as food grains
such as wheat, bajra, maize, barley etc. A number of sugar Industry are situated here
owing to the fact that large tracts of land grow sugarcane in this region. Besides, a
wide variety of fruits and vegetables also grow in this region.
 Invariably, there is a rise in agriculture dependent activities such as animal

husbandry, dairy farming and manufacture of agro-based products, etc. It can be
concluded that agriculture is the pivot around which most of the development in this
region has taken place.

2. NUTRITIONAL AND MEDICINAL VALUE OF JAGGERY

 The satisfactory taste and healthful worth of jaggery has has pulled in numerous
people since old times. The people of the rural areas believe that slightly old gur
purifies the blood, prevents rheumatic infections and disorder of bile and
possesses high nutritive properties.
 Jaggery shapes an important thing of Indian eating routine for its high nutritive
improving and as an improving specialist. Around 383 calories of energy is gained
from each 100 grams of jaggery. White sugar contains just sucrose 3 (99.70%),
though jaggery has sucrose (51.00%), protein (0.25%), glucose (21.20%) and
minerals (3.40%).
 Dietary sucrose (sugar) is a blessing which makes food increasingly appealing and
appetizing however overutilization of jaggery frequently leads to different sorts of
obsessive conditions like., Dental curies, coronary thrombosis, ischemic coronary
illness, diabetes, sharpness, sorrow and heftiness and so on. Some studies have
proved that high sugar intake prompts cancer risk. Jaggery which is a substitute
sugar from sugarcane crop is wellbeing agreeable. In Ayurveda jaggery is viewed as
the best of all the sugarcane arrangements.
Fig.6 Truck carrying sugarcane to the mills

Fig.7 Production process Of Jaggery (Gur)
Here are the 14 Health benefits of Jaggery:
1. Incredible wellspring of vitality: While sugar is a straightforward starch that gets

ingested in the course framework instantly and gives moment vitality, jaggery is an
intricate starch that offers vitality to the body well-ordered and for an increasingly
expanded time. This infers the dimension of blood sugar don't escape. It additionally
helps in counteractive action of weariness and shortcoming of the body.
2. Helps in Weight decrease: "Jaggery is amazingly viable in weight decrease. This is in

light of the fact that jaggery is a rich wellspring of potassium, which is a mineral that
helps in adjusting the electrolytes just as structure muscles and boosting digestion.
3. Anticipates respiratory issues: By eating jaggery all the time, you can check various
respiratory issues, for instance, asthma, bronchitis, etc. Pros endorse eating this
trademark sugar with sesame seeds will give radiant points of interest to the respiratory
framework.
4. Controls circulatory strain: Jaggery contains potassium and sodium, which plays an
imperative employment in keeping up the corrosive dimensions in the body. It
guarantees that a typical heartbeat level is suitably kept up.

5. Mitigates joint pain: If you experience the ill effects of a throbbing painfulness in your
joints, eating jaggery can give you much-required help You can eat it with a touch of ginger
to facilitate the joint torment, or even beverage a glass of milk with jaggery added to it
ordinary it helps in strengthening the bones, along these lines averting joint and bone
issues, for example, joint inflammation.
6. Lifts intestinal wellbeing: Jaggery furthermore helps in expanding intestinal quality as a

result of its high magnesium content. With every 10 gram of jaggery, you get 16 mg of
magnesium, which is 4 percent of the step by step need of this mineral.
7. Cools the stomach: Jaggery helps in keeping up ordinary body temperature which helps in
keeping your stomach cool. Masters propose drinking Gur Sharbat (jaggery retained overly
chilly water) in summers will cool of your stomach.
8. Neutralizes Anemia: Jaggery is well off in iron and folate which keeps away from anemia
by ensuring that typical dimension of red platelets is kept up. This is especially useful for
pregnant women. It ensures that a common element of red platelets is kept up. Likewise, it
gives minute imperativeness to the body.
9. Encourages menstrual agony: Jaggery, in view of its luxuriousness in various key

enhancements, is a feasible basic treatment for menstrual issues, especially giving
assistance from spasms. If you experience sudden emotional episodes just before your
period, you should eat a smidgen of jaggery step by step to fight symptoms of PMS since it
drives the entry of endorphins. These endorphins extricate up your body, as needs be
counteracting premenstrual turmoil (PMS).
10. Washes down the body: Jaggery is a standout amongst the best characteristic purifying
operators for the body, subsequently it is encouraged to eat jaggery to expel undesirable
particles from the body. It effictively detox the respiratory tract, lungs, digestive organs,
stomach and nourishment pipe. Expending jaggery is recommended for people working in
enthusiastically defiled locales or regions with higher contamination, for instance, handling
plants or coal mines.

11. Lifts insusceptibility: Jaggery contains cancer prevention agents and minerals, for
example, zinc and selenium, which thusly help avoid free-radical harm and furthermore
support resistance against contaminations. Jaggery helps in the augmentation of
hemoglobin in the blood
12. Anticipates blockage: Jaggery initiates the stomach related synthetic compounds and
catalysts in the body, invigorates defecations and in this manner help to get diminish from
stoppage. Obstruction is a condition in a bad position purging the entrails, The stool is
frequently hard and dry. It moreover goes about as a diuretic that can help invigorate solid
discharge. A tad of jaggery after lunch could kick-start assimilation process, which is a key to
great wellbeing.
13. Detoxes the liver: Jaggery goes about as cleaning specialist in the body, which further
diminishes the remaining task at hand of the liver. Jaggery detoxifies the liver by flushing
out hurtful poison synthetic concoctions from the body. So on the off chance that you need
to that sufficiently detox your body, snack into a touch of jaggery.
14. Treats Influenza-like indications: Fight reactions of a cold with the help of gur. You
ought to just mix it with warm water and drink up, or even incorporate it in your tea as
opposed to sugar to get the prizes. Jaggery produces heat in the body, which is the reason
all around people use it in winters. The warming effect in jaggery makes it an astounding
sweet that can treat cold and flu.

3. JAGGERY - A SMALL SCALE INDUSTRY
Fig.8 Farmer putting Sugarcane in the machine for jaggery production
 From the early days, the sugarcane crop has been known as money crop for Indian
cultivators. As much as 45 to 50 percent of sugarcane crop has been prepared every
year into jaggery or khandasari. The production of jaggery goes between five million
tons and seven million tons. It is evaluated that two third of the sweetening
requirement is met by jaggery in rural areas.
 The jaggery business in the nation has consequently, been kept on being an industry
of great importance and relevance. The economy of the nation is intently connected
with this industry. The Sugar Committee of the Imperial Council of Agricultural
Research prescribed for an examination on existing states of jaggery so as to
improve the jaggery planning process in the year 1937.
 It is shocking that in spite of the significant importance of this industry in the

strengthening of countries economy no attention, has been paid to this industry until
realized that by organizing jaggery industry on a systematic and scientific basis a
good deal of national wealth could be saved from being lost and uplift the conditions
of Indian farmers which inturn will inhance the GDP of the country.

 As of late, the Indian sugar industry has ended up in an complex web of problem of
high stocks, low costs, poor profitability, high crude material cost, money related
problems, and feeble worldwide competition. Amid 2007-08 sugar seasons, the
Indian sugar industry began sugar generation despite the fact that it has a stock of
more than 112 lakh tons.
Fig.9 Heating of Sugarcane Juice to obtain jaggery
 The sugar' factories are relied upon to deliver another 300 lakh huge amounts of
sugar amid the season against a yearly utilization of around 200 lakh tons. Thus,
sugar costs have hit a low of Rs 1,220 for every quintal and sugar costs don't cover
the crude material and cost of production of sugar. This has brought a delay and low
payments to the farmers for their sugarcane.
 Jaggery industry has undergone several changes over the years, Kolhus used for
taking out sugarcane juice have been replaced by power grinders in many parts of
the country. This has improved the condition of sugarcane industry as now the
percentage of juice extraction has been increased.

 The procedure of preparation of jaggery has additionally experienced impressive

changes. Because of these progressions the jaggery business is putting forth a solid
challenge to sugar industry for sugarcane. The sugar business guarantees that the
oppressive approaches of the government have helped redirecting huge bit of
sugarcane towards jaggery industry.
 It is obvious from the study that no systematic efforts have been made to improve
the jaggery business which is so fundamental from the perspective of its significance
in the economy and more prominent employement potential. There has been a
consistent increment in the interest for jaggery in perspective on the way that the
jaggery isn't just the main sweetening agent for rural masses yet has significant
forward linkages in the economy.
 The creation of jaggery has not had the capacity to keep pace with expanding
interest for it. Thus, the costs of jaggery have been raised in recent years. Hence,
there is an immediate need for a detailed inquiry in to the various aspects of
production and marketing of jaggery. The investigation of this sort would help
recognizing the degree of productivity in jaggery creation, the techniques and issues
of advertising other than distinguishing different limitations in production and
marketing of this product.
Fig 10. Motor Used in koluh’s

4. TYPES OF JAGGERY
Jaggery is basically produced in three forms solid, liquid and powder or granular form, which
is briefly describes under:
4.1 SOLID JAGGERY (CUBE

SHAPE)
 The separated cane juice was siphoned
into open container kept on triple pan
furnaces and warmed with the begasse as
fuel. The juice is then clarified with
natural clarificant (deola remove @ 45
g/100 kg juice), to make light shaded
jaggery by disposing of impurities in
suspension, colloidal and colouring
compounds by gathering. The juice was
then boiled and focused to make jaggery
in the desired size and shape
Fig 11 Solid Jaggery Source Google Images
4.2 LIQUID JAGGERY
 It is a moderate product acquired amid Fig 12 Solid Jaggery Source Google Images
concentration of filtered sugarcane
juice during jaggery making, and is
semi fluid syrup like item. The nature
of fluid jaggery to a great extent relies
on quality and arrangement of cane
juice, kind of clarificants utilized, and
striking temperature at which
concentrating juice is gathered.
Fig.12 Liquid Jaggery Source: Google Images
 For quality fluid jaggery, the juice condensed

Figis
23expelled from boiling
Liquid Jaggery container,
Source: when it
Google Images
achieves striking point temperature of 103-106°C, depending on the variety and agro-
climatic zone.
Fig 33 Liquid Jaggery Source: Google Images
 To avoid crystallization and to make liquid jaggery appealing in colour, citric acid is
added, though to improve time span of usability of liquid jaggery without decay in
quality, potassium metabisulphite or Benzoic acid is added.

 Liquid jaggery is then permitted to settle for a time of 8-10 days at ambient conditions.
Later after filtration, it is appropriately bundled in sanitized containers.
4.3 GRANULAR JAGGERY

 The procedure of making granular jaggery is similar upto concentration. The
concentrating slurry is rubbed with wooden scrapper, for development of grains.
 The granular jaggery is then cooled and obtained. Under 3 mm measured precious
stones are observed to be better for quality granular jaggery.
 Jaggery as granules (sieved to around 3 mm), sun dried and dampness content
diminished to under 2%, and stuffed in polyethylene polyester sacks or polyethylene
bottles, can be put stored for longer time (over two years), ven during monsoon
period with little changes in quality.
Figure 13. Granular Jaggery Source Google Images
Figure 24. Granular Jaggery Source Google Images

5.PREPARATION PROCESS
 In Earlier times the sugarcane farmers used crushers that were operated by hand,
but with the technological advancement nowadays modern crushers are used which
are power-driven.
 These crushers are placed in fields near the sugarcane plants. The prepared
sugarcane is crushed in the machines and the extracted cane juice is collected in a
large vessel. A certain quantity of the juice is transferred to a smaller vessel for
heating on a furnace.
 The container is then suspended to heat for a good 1 hour. Dried wood mash from
the sugarcane is customarily utilized as fuel for the heater. While heating up the
juice, lime is added to it with the goal that all the wood particles ascend to the
highest point of the juice in a foam, which is skimmed off. At long last, the juice is
thickened. The subsequent thick fluid is around 33% of the first volume.
 This hot fluid is golden. It is blended consistently and lifted with a spatula to see
whether it shapes a string or dribbles while falling. On the off chance that it shapes
numerous strings, it has totally thickened. It is filled a shallow level bottomed dish
to cool and set. The skillet is amazingly vast to permit just a slight layer of this hot
fluid to frame at its base, in order to build the surface region for speedy vanishing
and cooling. In the wake of cooling, the jaggery turns into a delicate strong that is
formed into the ideal shape.
• The nature of jaggery is made a decision by its shading; dark coloured methods it is
higher in pollutions and brilliant yellow suggests it is moderately unadulterated. Because
of this reviewing scale, hued adulterants are here and there added to jaggery to recreate
the brilliant golden colour.

6. LIST OF FIGURES :
Fig No Source Page

No
1 Jaggery 7
2 Roadside view of farm 8
3 Kooluh near Meerut 3
4 Meerut on Map Source Google Images 11
5 Farmer collecting sugarcane for manufacturing of jaggery 12
6 Truck carrying sugarcane to the mills 13
7 Production process of jaggery 14
8 Farmer putting sugarcane in the machine for jaggery production 17
9 Heating Of Sugarcane Juice to Obtain Jaggery 18
10 Motor used in Kooluh’s 19
11 Solid Jaggery Source Google Images 20
12 Liquid Jaggery Source Google Images 20
13 Granular Jaggery Source Google Images 21

7. SCOPE OF THE STUDY

There is a huge scope for development and improvement of jaggery industry there by
improving the conditions of the employment ratio and educating the people about the
importance of this crop and introducing to them various scientific advancements in the field
of agriculture. The present study focuses a clear idea about the investment costs and
returns of jaggery processing units. It also helps in understanding the existing marketing
practices and defects if any and helps them to recognizes the problems faced in production
and marketing of jaggery in study area. The report would be useful to institutions of
financing, marketing etc for further development of jaggery industry.
8. LIMITATIONS OF THE STUDY

The present examination has its very own Limitations. The primary data was gathered from
the respondents dependent on their recall memory as no farm records were kept up by
them. In this way, the data would have been biased however steps were taken by
continuous cross checking to limit the mistake on review premise. The time of information
accumulation was likewise too short to even think about generalizing and reach inferences.
The secondary data was collected from more than one source and gaps in one source were
filled by referring to other sources. There may be some discrepancies if the data are not
correctly reported by the referred sources.

9. CONCLUSION
As human, we have unmistakable wholesome prerequisites to endure and perform. We
need sustenance for our body and brain. In the meantime, we need to please our faculties
with great sustenance. Our way of life has turned out to be quick. While satisfying the
necessities of our snappy paced capable life, we have made veritable exchange offs with our
sustenance, and at the same time, with our prosperity. As experts additionally, we think that
its progressively hard to eat crisp and nutritious sustenance at the work place. It is a
moderate item procured in the midst of grouping of sifted sugarcane juice amid jaggery
making, and is semi liquid syrup like thing. The idea of liquid jaggery, all things considered,
depends on quality and game plan of stick juice, sort of clarificants used, and striking
temperature at which concentrating juice is accumulated, which would help improving the
greater part populace enduring due to under nourishment, and ailing health, in view of
insufficient normal eating routine and most likely, may supplant sugar in creation of
wellbeing sustenances, moreover, along these lines, appears to have mind blowing future
among masses and could be progressed.

11. BIBLIOGRAPHY
 www.wikipedia.org
 http://shodhganga.inflibnet.ac.in
 www.google.com
 Google images
 https://food.ndtv.com/health/15-jaggery-benefits-ever-
wondered-why-our-elders-end-a-meal-with-gur-1270883

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DISSERTATION REPORT

FACULTY OF ARCHITECTURE & EKISTICS

Faculty of Architecture & Ekistics,

Prof. S.M. Akhtar Dr. Qamar Irshad Ar. Madiha

Prof. S.M. Akhtar Prof. Hina Zia

2 Dissertation | Arts and Crafts

I, Mohammad Hassan Khan, hereby declare that the Dissertation entitled

‘Jaggery Of Meerut’ submitted in the partial fulfilment of the requirement for

the award of the degree of Bachelor of Architecture (1st Year) is my original

citations and references.

Mohammad Hassan Khan

Bachelor of Architecture (1st Year)

Place: New Delhi

3 Dissertation | Arts and Crafts

“I would like to express my heartfelt gratitude to my teachers Prof. S.M Akhtar,

Mohammad Hassan Khan

B.Arch. 1st Year

F/O Architecture and Ekistics

Jamia Millia Islamia

4 Dissertation | Arts and Crafts

1.1 HISTORY OF MEERUT………………………………………………………………………………………………10

1.1.3 SOIL TYPE………………………………………………………………………………………………………………11

2. NUTRITIONAL AND MEDICINAL ………………………………………………………………………………….12

3. JAGGERY - A COTTAGE INDUSTRY……………………………………………………………………………….17

4.1 SOLID JAGGERY (CUBE SHAPE)………………………………………………………………………………….20

4.2 LIQUID JAGGERY ………………………………………………………………………………………………………20

4.3 GRANULAR JAGGERY………………………………………………………………………………………………..21

5 Dissertation | Arts and Crafts

6. LIST OF FIGURES :………………………………………………………………………………………………………23

7. SCOPE OF THE STUDY………………………………………………………………………………………………..24

8. LIMITATIONS OF THE STUDY ……………………………………………………………………………………..24

6 Dissertation | Arts and Crafts

7 Dissertation | Arts and Crafts

Fig.2 Roadside view of a farm

8 Dissertation | Arts and Crafts

 Sugarcane in India is processed into sugar, gur and khandasari. Sugarcane

Fig.3 Kooluh near Meerut

9 Dissertation | Arts and Crafts

10 Dissertation | Arts and Crafts

 The city is one of the

11 Dissertation | Arts and Crafts

1.1.3 SOIL TYPE

Fig.5 Farmers collecting Sugarcane for Manufacturing of Jaggery

 Invariably, there is a rise in agriculture dependent activities such as animal

12 Dissertation | Arts and Crafts

2. NUTRITIONAL AND MEDICINAL VALUE OF JAGGERY

Fig.6 Truck carrying sugarcane to the mills

13 Dissertation | Arts and Crafts

Fig.7 Production process Of Jaggery (Gur)

Here are the 14 Health benefits of Jaggery:

1. Incredible wellspring of vitality: While sugar is a straightforward starch that gets

2. Helps in Weight decrease: "Jaggery is amazingly viable in weight decrease. This is in

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6. Lifts intestinal wellbeing: Jaggery furthermore helps in expanding intestinal quality as a

9. Encourages menstrual agony: Jaggery, in view of its luxuriousness in various key

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3. JAGGERY - A SMALL SCALE INDUSTRY

Fig.8 Farmer putting Sugarcane in the machine for jaggery production

 It is shocking that in spite of the significant importance of this industry in the

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Fig.9 Heating of Sugarcane Juice to obtain jaggery

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