PALM JAGGERY (GUR) MAKING UNIT
| dc.date.accessioned | 2016-01-16T05:23:06Z | |
| dc.date.available | 2016-01-16T05:23:06Z | |
| dc.date.issued | 2016-01-16 | |
| dc.description.abstract | The palms namely date, sago, palmyrah & coconut are taped during the season of October to June. Normally during morning & evening juice is collected filtered and boiled for preparing jaggery/palm gur. Neera is being Boiled in the open pan till the brix value reaches in the scale of 118 to 120%. After reaching the said scale, sugar rab is poured in the wooden mould to get the desired shape. Palm gur is being consumed mainly by the specific target group who knows the medicinal value than the gur made out of sugar cane. 1 Name of the | en_US |
| dc.identifier.uri | https://dspace.ediindia.ac.in/handle/123456789/2648 | |
| dc.language.iso | en | en_US |
| dc.publisher | Khadi and Village Industries Commission | en_US |
| dc.title | PALM JAGGERY (GUR) MAKING UNIT | en_US |
| dc.type | Other | en_US |