Jaggery, a sugar rich food product produced all over the world, is an important component in Indian diet, and it is consumed directly or used for preparation of sweet confectionery items. It is also used in many herbal and traditional medicines. India produces about 6 million tonnes of jaggery annually, which accounts 60% of the total production in the world; 65-70% of the total jaggery is from sugarcane, the remaining 30% is from palms. Jaggery is prepared predominantly by concentrating the sugarcane juice. It is available in the form of solid blocks as well as in semi-liquid form. In India, Production of jaggery starts from October and continues upto May, depending on the location. The total jaggery is produced is not consumed immediately after production, and is stored for a period of 10 to 12 months. The major problem associated with jaggery storage is the presence of invert sugars and mineral salts which being hygroscopic absorb moisture particularly during monsoon season when ambient humidity is high, and lead to spoilage. | Nội dung Text Use of edible coatings to increase the shelf life of jaggery A review
