Jaggery (Gur) Safety Inspection

Jaggery is adulterated with chalk powder (to increase weight) and washing soda (to make it appear golden and uniform in color instead of natural brown). 1. The Visual Color Test: Natural pure jaggery is dark brown to golden brown with natural color variations - not uniform. It may have darker spots, lighter areas, and slight surface irregularities. Adulterated jaggery with washing soda appears unnaturally uniform golden or light brown, looks "too perfect" and shiny. 2. The Taste Test (Primary Indicator): Taste a small piece. Pure jaggery has a rich, sweet, earthy, slightly caramel-like flavor with natural sugarcane taste. It's purely sweet. Adulterated jaggery with washing soda tastes chemical, soapy, slightly bitter, or has a metallic aftertaste. If it tastes even remotely soapy, it's adulterated. 3. The HCl Test (For Chalk Detection): Add a few drops of diluted HCl to a piece of jaggery. Pure jaggery won't fizz. If chalk powder is added, you'll see fizzing and bubbling (effervescence) as calcium carbonate reacts with acid. This confirms chalk adulteration. 4. The Dissolving Test in Water (Washing Soda Test): Dissolve a piece of jaggery in a glass of water. Pure jaggery dissolves completely, the water becomes brown/golden but clear. Washing soda-adulterated jaggery creates an alkaline solution - the water may become cloudy, have white sediment, or feel slippery/soapy to touch. You can test pH - alkaline indicates washing soda. 5. The Texture and Feel Test: Pure jaggery has a slightly grainy, crystalline texture when you break it. It's firm but not overly hard. Chalk-adulterated jaggery may feel smoother, more brittle, or have powdery residue.