Overview
Marayoor jaggery—a sweet, artisanal delight known locally as Marayoor Sharkara—is crafted using traditional methods by the Muthuva tribal community in Marayoor and Kanthalloor, about 42 km north of Munnar. The GI-tagged jaggery is made from fresh sugarcane juice, cooked in farm sheds, and hand-rolled into solid balls called ‘Unda Sharkara’, or produced as liquid and powdered forms in smaller quantities.
Traditional Production Method
From cane extraction to refining: juice is pressed, filtered, and boiled over bagasse-fueled woks. Artisans gauge consistency using old techniques like the “cold-water test” before hand-rolling the jaggery balls. This chemical-free, labor-intensive process yields around 6,000 tons annually.
Why It's Special
- Dark-brown, medium-hard texture with visible fingerprints from hand rolling.
- Natural sweetness with rich iron and minimal impurities—high consumer preference.
- Identified with GI protection, boosting both value and authenticity.
Community & Sustainability
Over 2,500 acres under sugarcane cultivation enable this cottage industry, handled by tribal farmers often organized in Vana Samrakshana Samithis. Marayoor Forest Development Agencies (FDA) help with fair-trade marketing, ensuring better livelihoods.
Challenges & Current Demand
Counterfeit jaggery from neighbouring regions has threatened authenticity and prices. However, heightened awareness among consumers—especially around festivals like Onam—has boosted demand and helped farmers.
Cultural Significance
This jaggery plays a key role in temple offerings, desserts like Sharkara Payasam, and Ayurvedic remedies. It's a sweet tradition deeply rooted in Kerala’s culinary and spiritual culture.
Nearby Highlights
- Explore Marayoor’s unique sandalwood forests and megalithic dolmens.
- Combine with visits to ancient rock caves and Thoovanam Falls.
