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Few interesting details on jaggery making -
One thing that matters in jaggery is the age of the sugarcane crushed and the season we prepare. This is apart from farmers we source sugarcane from. Color will vary based on maturity of cane and also the boiling / evaporation time, level of clarity of the juice, etc. There is no question of chemical clarification. we use ladyfinger shrubs and some salt for organic method. While boiling juice one has to keep on removing impurities and the level of impurities is higher as it gets darker
Mature cane will have more sugar - sucrose content and likely to get caramalised making it darker
