Anakapalle jaggery losing sheen: Using chemicals, artificial colors bring bad name

Rampant use of chemicals has dented the image of Anakapalle jaggery known for its color, aroma, and taste. Experts say that white or light brown jaggery might be adulterated using chemicals and artificial colors. Calcium carbonate is added while processing jaggery to increase the weight, while sodium bicarbonate gives it a polished look.

Principal scientist and head at RARS, Anakapalle, PVK Jagannadha Rao said there were over 200 small and medium jaggery units in the Anakapalle region. Traders at the Anakapalle market in Vizag district said the consumers like the white jaggery. Traders claim that consumers feel dark color jaggery contains a lot of impurities. Anakapalle is the second biggest jaggery market in the country.