Traders told not to sell Karnataka jaggery with Kolhapuri tag

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TheKolhapurAgriculture-notes-for-state-psc-exams”>Agriculture produce market committee (APMC) has asked the traders and commission agents of theAPMCto not procure jaggery made inKarnataka.

Jaggery is produced in Kolhapur in a completely natural process. In fact, Kolhapuri jaggery got a geographical indication (GI) tag in 2014 for its natural process, unique taste due to high sugar cane juice content and most importantly, because it

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is free of chemicals. However, jaggery made in Karnataka and other regions in Maharashtra are made sweet by addition of sugar, as the sugar cane grown in those areas have lower sugar content. The addition of excess sugar imparts excess sweetness to such jaggery, making it attractive for the customers in cities and other states. As a result, Kolhapuri jaggery fetches between Rs 300 and 400 less per 100 kg block.