Key Highlights
- Annual production exceeds 13 million tonnes in 25 countries, with India contributing about 60% of the world total.
- The 2025 top‑five producers are India, Pakistan, Bangladesh, Nepal, and Colombia.
- Within India, Uttar Pradesh dominates jaggery output, while in Pakistan the bulk of production originates from Punjab and Khyber Pakhtunkhwa.
- Commercially known as “Gur” in most South Asian tongues and “Panela” in Colombia, jaggery serves culinary, festive, and therapeutic functions worldwide.
- Its mineral richness makes it a preferred natural alternative to refined white sugar.
Detailed Insights
In 2025, global output rose to slightly over 13 million tonnes. India alone manufactured between ***7 and 8 million tonnes*** (≈ 60 % of the global share), solidifying its status as the world’s largest producer. Uttar Pradesh is the country’s leading state for jaggery, thanks to extensive sugarcane cultivation and established traditional processing units.
Pakistan ranks second with roughly 800,000 tonnes annually. The majority of this output is assembled in the provinces of Punjab and Khyber Pakhtunkhwa, where palm sap and sugarcane juice are fermented locally. The product is widely integrated into sweets, teas, and winter remedies, and a portion is exported to Gulf markets.
Bangladesh’s production is close to 400,000 tonnes each year, mainly from sugarcane and date‑palm sap. The term Patali Gur is common, especially in Bengali sweets. In Nepal, the Terai region yields about 200,000 tonnes, predominantly from sugarcane, and jaggery is consumed in festivals, food, and rituals as a source of warmth during cold weather.
Colombia stands out as the top producer in South America, producing around 180,000 tonnes of Panela. It is derived from sugarcane, used in beverages like Aguapanela, and exported to Latin‑American diaspora regions.
Key Concepts
- Jaggery (Gur) – A natural sweetener made by concentrating cane or palm juice, rich in iron and minerals.
- Panela – The Colombian equivalent of jaggery, extracted from sugarcane and commonly used in traditional drinks.
- Sugarcane juice – The primary fermentable substrate in jaggery production.
- Palm sap – Liquid harvested from palm trees, another source for jaggery, especially in South Asian contexts.
- Ayurvedic remedy – Traditional Indian medicine system that incorporates jaggery for its perceived health benefits.