Narsinghpur crushes a large sugarcane crop but most cane leaves as raw cane or unbranded gur. A chemical-free jaggery and jaggery-powder unit sells graded, packaged gur to urban health-food retail and online D2C, where it commands several times the loose-gur rate.
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Narsinghpur's Narmada-valley belt grows sugarcane at scale, and the existing Sugarcane, jaggery and dal mills base means crushing and boiling know-how already lives in the district. The catch is that almost all of it sells as loose, anonymous gur at mandi rates. This unit captures the raw cane to branded jaggery and jaggery powder gap: produce hygienically boiled, chemical-free jaggery in standardised blocks plus free-flowing jaggery powder, FSSAI-labelled and pouch-packed for the clean-label segment.
The real work is process discipline, not machinery — controlling colour and moisture without sulphur or chemical clarificants, holding consistent grades batch to batch, and securing cane from farmers at a fair declared price. Buyers are urban natural-food and kirana chains, jaggery-powder users in bakeries and sweet shops, and D2C health-food shoppers who pay a premium for verifiably chemical-free gur. Start with the district's harvest window for jaggery; layer jaggery powder once grading is stable. Margins come from the brand and food-safety credibility, not from out-crushing the local kolhus.
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Targets value-chain gaps
See all atoms and gaps on the Narsinghpur district page.
