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Commodity Code - 74
Commodity Name - Gur (Jaggery)
Commodity Scientific Name - Gur (Jaggery)


Lumps, Bheli, Chaku, Luddoo, Balti, Solid Cake, Cubes/bricks

Moisture % by mas (max) Total sugar, expressed as invert sugar % by mass on dry weight basis(min) Sucrose % by mass on dry weight basis (main) Total ash percent by mass (max) Extraneous matter insoluble in water % by mass on dry weight basis (max) Sulphur dioxide content in part per million (max) Acid insoluble ash percent by mass on dry basis (max)
Special 5 94 80 1 0.2 60 0.1
Standard 7 92 70 2.5 1 70 0.2
General 10 90 65 5 2 70 0.5

General Characteristics:-

  1. Jaggery shall be

    1. Well dried, of firm consistency- not sticky or plastic

    2. Having characteristic taste and flavour

    3. Clean and free from insect infestations, live insect , dead insects, insect fragments, mould or mites, larvae, rodent hair and excreta;

    4. Free from fermented and musty odour

    5. Free from dirt or soil

    6. Free from natural or synthetic colours, artificial sweetening agents

    7. Free from any fungal or bacterial contamination

    8. Free from deleterious substances injurious to health

    9. Free from bleaching agents

    10. Free from added starch

  2. Jaggery shall comply with the residual level of Poisonous Metals (rule 57), crop contaminants (rule 57-A), naturally occurring toxic substances (rule 57-B), Insecticides and Pesticides residues (rule 65) and other food safety requirements as laid down under the provisions of Prevention of Food Adulteration Rules, 1955 for domestic purposes (Note: Since PFA 1955 has been repealed by FSSA 2006, the para may be read as “It shall comply with restrictions in regard to Aflatoxins, Heavy Metals, Insecticide or Pesticide residue, naturally occurring toxic substances, Microbial load or other food safety requirements as specified in the Food Safety and Standards (Contaminants, Toxins and Residues) Regulations, 2011 and the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 or any other Regulation notified under the Food Safety and Standards Act,2006 for domestic trade”).

  3. Jaggery shall comply with the residual levels of heavy metals, pesticides residue and any other food safety requirements as prescribed under Codex Alimenterius Commission or importing countries requirement for export purposes.

  4. Jaggery shall be sweet to the taste and free from any objectionable flavour.

Jaggery shall be

  1. of clean, firm consistency, non sticky, reasonable size & shape (Lumps/ Bheli/ Chaku/ Luddoo/ Balti/ Solid Cake/ Cubes/ bricks etc.), colour characteristic to the variety

  2. free from abnormal flavours, obnoxious smell, fungus infestation, fermentation and dirt . Tradable parameters Range-1 Range-2 Range-3
A Essential
i Colour Light Golden/Golden/Yellow White Dark Golden/Yellow Golden Light Brown/Brown/Dark Reddish
ii Moisture content (% by wt) Max 8.0 12.0 16.0
iii Foreign matter (% by wt) Max 1.0 1.5 2.0
iv Broken Part(% by weight) Max 2.0 5.0 10.0
B Optional (Industrial/Processors)
i Total Sugar expressed as invert sugar % (m/m) Not less than 90 percent and sucrose not less than 60 percent
ii Total ash % Not more than 6 percent
iii Ash insoluble in HCl % Not more than 0.5


  • 5 % or minimum one container shall be randomly selected for sampling

  • 3 Nos or 250 gm whichever is applicable shall be drawn from each selected container and shall be mixed homogenously, called as primary sample.

  • 3 Nos or 250 gm shall be drawn from primary sample called as Laboratory sample


  • Foreign matter includes husk, straws, weed seeds, other inedible grains, metallic pieces, sand, gravel, dirt, pebbles, stones, lumps of earth, clay, mud and animal filth etc.

Optional parameters are voluntary and may be analyzed as per buyer-seller agreement.

Total Shelf Life - 5 Months

Initial Validity of e NWR - 3 Months

Extension of e NWR Validity - 1 Month

Number of Extensions - 2*1 Months

Weight Tolerance - Loss or gain equivalent to 70% of the decrease or increase in the moisture content during storage