That which comes into the European market as jaggery or khaur is obtained from the sap of several palms, the wild date (Phoenix sylvestris), the palmyra (Borassus flabellifer), the coco-nut (Cocos nucifera), the gomuti (Arenga saccharifera) and others.
Jaggery production is entirely in native hands, and the greater part of the amount made is consumed locally; it only occasionally reaches the European market.
The sap is drawn off from the upper growing portion of the stem, and altogether an average tree will run in a season 350 lb of toddy, from which about 35 lb of raw sugar - jaggery - is made by simple and rude processes.
The bastard date, grown chiefly in the country round Calcutta and in the north-east of the Madras presidency, supplies both the jaggery sugar of commerce and intoxicating liquors for local consumption.
The flowers also yield a sweet juice which, when boiled down, produces a dark-brown, caramel-flavoured sugar called jaggery.
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