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Hazard analysis and critical control points evaluation in the manufacturing process and storage of jaggery

Jaggery occupies an important role in rural diet, post harvest cottage industry and agricultural economy of India. Being an eco-friendly sweetener, with additional nutritional value, jaggery holds good export potential. To sustain the market and export potential of jaggery, it is imperative that the jaggery quality is enhanced. Some efficient and cost effective quality control systems like Hazard Analysis and Critical Control Point (HACCP) evaluation is being increasingly adopted in developed industries for quality improvement but it failed to reach the cottage industries. Hence, there is a strong need to develop a cost effective quality control plan using HACCP approach to improve the quality of jaggery. Therefore, this study was undertaken to identify various potential hazards and to decide the critical control points with their control limits among operational steps

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