A STUDY OF KOLHAPUR JAGGERY

Authors

  • Dr. Deepak V. Suryawanshi Author

Keywords:

kolhapuri, jaggery

Abstract

Kolhapur jaggery or gur as it more popularly known is processed using the age-old techniques making it completely organic with no chemicals, is deliciously sweet and has longer shelf life as compared to jaggery produced in other parts of the country. The main aim of the present study is to focus on the success of the jaggery industry in Kolhapur and challenges faced by the jaggery industry in Kolhapur.

Downloads

Download data is not yet available.

References

1. Kumar K, Oscillation in Jaggery and khandsari industry, pro Ntl seminar on status, problems and prospects of jaggery and khandshari industry in India, Lucknow, 1999,60-61 2. Amit Dwiwedi,An empirical study on Gur Industry,Ahmedabad ,2012-13

3. Agarwal, M.L. (1976), “A research of work done on gur manufacture and storage’, West zone of the country under All India Co-ordinated Research Project on Sugarcane, Sugar Technologists Association, India, 41st Anniversary Convocation, pp. 67-71

4. Ramkrishna Rao. S., (February, 1993), ‘On making of good quality jaggery’, Proceedings of II Workshop Indian Institute of Sugarcane Research, Lucknow, pp-3

Downloads

Published

05-03-2026

Issue

Vol. 3 No. Issue - I (January - March) (2026): IIP : International Multidisciplinary Research Journal

Section

Articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

How to Cite

Dr. Deepak V. Suryawanshi , trans. 2026. “A STUDY OF KOLHAPUR JAGGERY ”. IIP : International Multidisciplinary Research Journal 3 (Issue - I (January - March): 4. https://iipublications.com/iipimrj/article/view/263.

Share