Jaggery Yield & Gur from Your Cane

Fresh cane is crushed in a roller mill to squeeze out the juice, the juice is strained and clarified, then boiled in an open pan until it thickens, and finally poured into moulds to set as jaggery. The whole chain — crushing, clarifying, boiling and setting — turns roughly 10–12% of the cane's weight into finished gur.

It works in two steps. Juice extracted = cane weight × juice extraction% (a crusher typically gets 55–65%). Jaggery = juice × jaggery-from-juice% (usually 17–20%). For example 1000 kg of cane at 60% extraction gives 600 kg of juice, and at 18% that yields about 108 kg of jaggery — an overall recovery near 11%.

Overall jaggery recovery is usually about 10–12% of cane weight, so one tonne of cane gives roughly 100–120 kg of gur. The exact figure depends on cane variety, maturity and brix, crusher efficiency and how well the boiling is managed. This tool shows your overall recovery so you can compare batches.

It is the share of the cane's weight that comes out as juice in the crusher. A single-pass roller mill gives around 55–60%; a well-set three-roller or power crusher with imbibition water can reach 65% or more. The bagasse (crushed fibre) left behind is dried and burnt to fuel the boiling furnace.

It is how much finished jaggery you get from the juice after boiling off the water. Cane juice is mostly water with about 15–20% sugars, so once boiled down it yields roughly 17–20% of the juice weight as gur. Higher-brix juice from mature cane sets to more jaggery per litre boiled.

Harvest at peak maturity when brix (sugar concentration) is highest — usually 10–12 months after planting, when the cane sounds metallic on tapping and the top internodes are sweet. Mature, high-brix cane gives both more juice sugar and a better set, lifting your overall recovery and the colour of the gur.

Once cut, cane starts losing sucrose to inversion and drying, especially in heat — a delay of a day or two can noticeably cut juice quality and jaggery yield. Crush within 24 hours of cutting, keep cut cane shaded and moist, and you preserve the sugar that becomes gur.

Clean the juice well: strain it, settle out mud, and clarify with a natural agent (such as bhindi/okra mucilage or a deola plant extract) to lift scum during boiling. Skim continuously, boil briskly without scorching, and strike at the right end-point. Good clarification and careful boiling give the light golden gur that fetches the best price.

Yes — enter cane in kilograms, quintals or tonnes and the tool scales the juice, jaggery and recovery for you. It also reports jaggery per tonne of cane so you can compare your batch against the typical 100–120 kg/tonne benchmark regardless of batch size.

They are solid planning figures. Real recovery shifts with variety, maturity and brix, crusher condition, fuel and furnace efficiency, and the boiler operator's skill. Weigh your cane and your finished gur for a few batches, plug in your own extraction and jaggery-from-juice rates, and the estimate will track your operation closely.