Dhampur Speaks — environment

Is sugarcane only a villian?

Is sugarcane only a villian?

“Don’t cut trees”, is what I’ve heard ever since I was a child. “Use less paper", “Don’t waste paper”, is what I find myself telling everyone in office, all the time, and this isn’t even over-rated. Thanks to the e-revolution, normal snail mail is replaced by email and technology has certainly reduced our dependence on paper. Ironically enough, we, the generation ’Z’, have started using more plastic bottles, and plastic-ware in the kitchen. Some sane minds have started paper straws and disposable paper-ware boxes for food. Albeit, it is still paper! Still not eco-friendly enough. We talk about being eco-friendly,...

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Jaggery: medicinal sugar, immunity-booster, and much more

Jaggery: medicinal sugar, immunity-booster, and much more

Jaggery is a traditional raw sugar produced and consumed throughout the world. It is produced almost in 25 countries under different names with a total production of 13 million tonnes per year. Derived from evaporated sugar cane juice, it’s a non-centrifugal sugar product that retains all the vitamins, minerals, and antioxidants of the sugarcane plant. A perfect alternative for everything from coffee and tea to baking and cooking, it’s also a sustainable product that’s produced with environmentally-conscious technologies. Now that you know it is healthy, wholesome, environment-friendly, promotes sustainability, it’s time to try it for yourself. Try the liquid jaggery,...

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Jaggery-making: challenges of this cottage industry

Jaggery-making: challenges of this cottage industry

  Predominantly, the Indian population is rural, with more than 65% of the population living in the villages. Majority of Indian population suffers either under-nutrition and/ or malnutrition. We are forever looking for ways and means to enhance health of the population. Herein, jaggery, being the wholesome medicinal sugar, comes to the rescue. Jaggery is not only nutritious but also easily available to rural India.   Typically to make jaggery, i.e. gur, the filtered cane juice is pumped into open pans, kept on a triple pan furnace, fired with the bagasse. The juice is clarified with traditional herbal clarificants, thereby...

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