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Central Travancore jaggery

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Central Travancore jaggery
Geographical indication
Alternative namesCTJ
DescriptionA jaggery (agri-product) made from fresh sugarcane juice in Kottayam and Pathanamthitta Districts and Chengannur taluk in Alappuzha District of Kerala
TypeJaggery
AreaCentral Travancore, Kerala
CountryIndia
Registered31 May 2010
Official websiteipindiaservices.gov.in

The Central Travancore jaggery is a variety of jaggery (non-centrifugal cane sugar) made from fresh sugarcane juice in the Indian state of Kerala.[1][2] It is an agri-product manufactured from sugarcane which is a common and widely cultivated crop in Kottayam and Pathanamthitta Districts and Chengannur taluk in Alappuzha District.[3][4] The riverbanks and nearby places of Pamba, Manimala, Achenkovil and Meenachil rivers are primarily used for sugarcane cultivation in the region.[5][6]

Name

Central Travancore jaggery made from sugarcane is a prized crop in Central Travancore division and so named after the old Kingdom of Thiruvithamkoor or Kingdom of Travancore which comprises of the current districts of Kottayam, Pathanamthitta and Alappuzha.[7][8]

Local name

It is also known by its acronym as "CTJ". It is made into forms like 'Pathiyan Sarkara' - Pathiyan Sarkara is a semi-solid type of jaggery with a golden brown to brown color, good taste, and distinct flavor. The term "Pathiyan" signifies its malleable texture, while Sarkara means the crude form of sugar in the local state language of Malayalam.

Another form of handmade jaggery, called 'Unda Sarkara', is available in ball form, characterized by its hardness, ease of storage, and long shelf life, with a golden brown to brown color. "Unda" means ball in the local state language of Malayalam.[9]

Description

Jaggery from this region is highly sought after due to its exceptionally sweet taste and lack of saltiness, unlike jaggery produced from sugarcane grown in alkaline soils elsewhere.[10]

Traditional jaggery production

This jaggery is made by crushing sugarcane in an electric crusher, then boiling the juice in copper, aluminum, or tin pans using sugarcane waste as fuel. The mixture is removed at different temperatures to create various forms, then cooled and shaped. While still hot, it's molded into balls called Unda, or poured into tins to create a semi-solid form called Pathiyan.[11]

Usage

Central Travancore jaggery, renowned for its golden brown color, higher sweetness, and organic properties, serves as the preferred base for preparing Ayurvedic medicines in Kerala.[12]

Geographical indication

It was awarded the Geographical Indication (GI) status tag from the Geographical Indications Registry under the Union Government of India on 31/05/2010 (valid until 1/3/2029).[13]

The Director of Research, Kerala Agricultural University from Thissur, proposed the GI registration of Central Travancore jaggery. After filing the application in March 2009, the jaggery was granted the GI tag in 2010 by the Geographical Indication Registry in Chennai, making the name "Central Travancore jaggery" exclusive to the jaggery manufactured in the region. It thus became the first jaggery variety from Kerala along with whole of India and the 18th type of goods from Kerala to earn the GI tag.[14][15]

See also

Notes

  1. ^ PRESIDENCY, THE MADRAS (1864). THE LAND REVENUE. Retrieved 15 November 2024.
  2. ^ Committee, Indian National Congress National Planning (1948). Rural and Cottage Industries. Vora. Retrieved 15 November 2024.
  3. ^ Census of India, 1991: Bhārata Kī Janagaṇanā, 1991, Śœrṅkhalā 12, Kerala. Kerala (in Latin). Controller of Publications. 1995. Retrieved 15 November 2024.
  4. ^ Agriculture, Travancore (India) Dept of (1927). Administration Report. Retrieved 15 November 2024.
  5. ^ Nagarajan, Saraswathy (7 September 2021). "A schoolteacher popularises Central Travancore jaggery, and triggers a sweet revolution". The Hindu. Retrieved 14 November 2024.
  6. ^ "Agricultural Research Station, Thiruvalla". All India Coordinated Research Project on Sugarcane. Retrieved 14 November 2024.
  7. ^ Roy, Chandan (17 July 2018). The Role of Intellectual Property Rights in Agriculture and Allied Sciences. CRC Press. ISBN 978-1-351-12526-0. Retrieved 14 November 2024.
  8. ^ Delhi, Indian Agricultural Research Institute (1918). Bulletin. Superintendent, government printing, India. Retrieved 15 November 2024.
  9. ^ "GEOGRAPHICAL INDICATIONS JOURNAL NO. 34 MAY 31, 2010" (PDF). Intellectual Property India. Retrieved 14 November 2024.
  10. ^ "Travelling To Kerala? 8 GI Tagged Foods To Bring Home With You". Times Now. 3 June 2024. Retrieved 14 November 2024.
  11. ^ "Central Travancore Jaggery". Central Travancore Jaggerry Centre for Development of Imaging Technology, C-DIT. Retrieved 14 November 2024.
  12. ^ Hiran, U. (10 August 2024). "Taste tradition of central Travancore makes a sweet revival". The Hindu. Retrieved 14 November 2024.
  13. ^ "Geographical Indications". Intellectual Property India. Retrieved 15 November 2024.
  14. ^ Organization, World Intellectual Property (29 September 2011). Food Security and Intellectual Property - How the Private and the Public Sectors Use IP to Enhance Agricultural Productivity. WIPO. ISBN 978-92-805-2122-1. Retrieved 14 November 2024.
  15. ^ Mohan, Narendra; Singh, Priyanka (24 December 2020). Sugar and Sugar Derivatives: Changing Consumer Preferences. Springer Nature. ISBN 978-981-15-6663-9. Retrieved 15 November 2024.
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