Jaggery making is a simple process comprising crushing of sugarcane for juice extraction, filtration and boiling of juice for concentration and then cooling and solidifying to give jaggery blocks. The juice is extracted in a conventional crusher; this is then filtered and boiled in shallow iron pans. During boiling chemical bleaching agents or natural vegetable items like Bhindi (Lady’s finger) are added to clean the juice and the extraneous matter is constantly removed to give a bright golden color. The boiled juice is then left to cool in iron/ Aluminum pots to form the jaggery blocks. The size of these molds is specific and depends on the weight of the block of jaggery varying from 1kg onwards. The blocks are packed in jute cloth and dispatched. The yield rate of jaggery is about 10%, 100kg of sugarcane yields 10kg of jaggery.