The Uttar Pradesh Council of Sugarcane Research (UPCSR) is developing a healthy alternative to traditional jaggery made from millets and coarse grains that will be significantly higher in nutrients than regular jaggery. The institute is partnering with sparsh fellow Suchitra Singh to develop the technology for mass production. Singh is the winner of Biotechnology Industry Research Assistance Council Sparsh Fellowship.
The plan is to distribute and sell this product using women’s self-help groups (SHGs). Once the technology is developed, the UPCSR will train SHG women to distribute and sell the new product, with a focus on which food items it can be used in. Firstly, the product will be tested in the market and then go for mass production.
SK Shukla, director of UPCSR claimed, SHGs will be involved once the technology has been developed, for the distribution and sale. First we will develop the product, hone in on what food items it can be used in, test it in the market and then go for mass production.
This step is in line with the United Nations declaring 2023 as the international year for millets. Once initiated, the women of the SHGs will be trained and given infrastructural support by the institute, says Ashfi Lal, District Sugarcane Officer.
This new type of jaggery will have a considerably higher mineral and vitamin content than traditional jaggery, thanks to the use of millets and coarse grains. This is an exciting development, especially in light of the current trend towards organic and healthy foods. The collaboration between UPCSR and SHGs will no doubt create job opportunities whilst also providing consumers with a healthier and safer food option.
