Alangadan jaggery makes a comeback to the market after 43 years

Alangadan jaggery, a historic and unique product from the coastal village of Alangad along the Periyar, has made its much-anticipated return to the market after 43 years. Once renowned for its superior quality, the production of Alangadan jaggery had ceased due to various crises. Now, under the Kalamassery project, the Alangad Co-operative Bank has revived its production on an industrial scale, with plans to also develop sugarcane cultivation and jaggery production into a value-added industry tied to tourism.The name "Alangad" is believed to have originated from the Jaggery Ala once found in every household. Jaggery was traditionally made from sugarcane grown in the fertile, loamy soil of the Periyar riverbanks. Alangadan jaggery, known for its superior quality, was a key ingredient in many Ayurvedic products and medicines. It was also widely consumed for its health benefits, particularly in removing excess carbon from the body. This prized jaggery is even mentioned in several ancient texts. However, production came to a halt during a period of crisis.In a collaborative effort between the Alangad Co-operative Bank, Krishi Vigyan Kendra, and Alangad Grama Panchayat, a large jaggery manufacturing plant has been set up on 42 cents of land to facilitate industrial production. The plant can produce up to 1,000 kg of jaggery per day. The Agriculture Department, Cooperation Department, Kerala Bank, Agricultural University, NABARD, and other institutions have supported reviving jaggery production. As sugarcane cultivation expands, a significant boost in jaggery production is expected.