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The Marayoor jaggery is a variety of jaggery (non-centrifugal cane sugar) made from fresh sugarcane juice in the Indian state of Kerala. It is an agri-product manufactured from sugarcane which is a common and widely cultivated crop in Marayur and Kanthalloor Gram panchayat of Devikulam taluk, Idukki district grown particularly by the farmers of Muthuvan tribe.
This area falls within the rain shadow region, receiving lower rainfall than surrounding areas due to its location on the leeward (downwind) side of Western Ghats mountain range.
Marayoor Jaggery, renowned for its exceptional quality, is produced using traditional methods in approximately 150 country sheds scattered throughout the sugarcane fields of the region. The labor-intensive process commences with the extraction of juice from carefully selected, clean sugarcane, followed by filtration to remove impurities. Clarification is achieved through the addition of lime, ensuring a clear juice. The juice is then boiled in large, copper or galvanized iron vessels fueled by bagasse (sugarcane waste) over a furnace, optimized with chimneys and baffles for efficient heat absorption. Constant stirring with long wooden spoons prevents charring, while skilled artisans assess the consistency using time-honored techniques, such as the "cold water test" and dipping their fingers in cold water and then in boiling juice. Once the optimal consistency is reached, the concentrated juice is transferred to wooden troughs for setting, after which it is hand-rolled into distinctive balls, bearing the artisan's fingerprint impressions. This artisanal process yields approximately 6,000 tons per year of premium Marayoor jaggery, primarily in its signature solid ball form (Unda sharkara), alongside smaller quantities of liquid (paani) and powder forms, all devoid of artificial colors, chemicals, or sweeteners.
Anchunadu Karimbu Ulpadhana Vipanana Sangham from Marayoor town, proposed the GI registration of Marayoor jaggery. After filing the application in March 2018, the jaggery was granted the GI tag in 2019 by the Geographical Indication Registry in Chennai, making the name "Marayoor jaggery" exclusive to the jaggery manufactured in the region. It thus became the second jaggery variety from Kerala after Central Travancore jaggery and the 31st type of goods from Kerala to earn the GI tag.
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