Karnataka Farmer Makes Jaggery From Corn Stalks, A First In India

Hubballi (Karnataka): Jaggery and sugar are usually made from sugarcane. But now, Mahalingappa Itnal, a progressive farmer from Sanganatti village in Rabakavi-Banahatti taluk of Bagalkote district, has achieved something remarkable, making jaggery from the stalks of jowar.

Mahalingappa’s experiment, which hasn't been tried so far by the Agriculture Department or Krishi Vigyan Kendras, has drawn attention in farming circles. With his innovation, he has shown that new ideas can come from farmers themselves, not just research labs.

Usually, corn stalks are used as cattle fodder or sold raw in the market, bringing farmers little profit. But Mahalingappa saw potential in the sugar content hidden in jowar stalks. By adapting the traditional jaggery-making process used for sugarcane, he succeeded in making jaggery from jowar stalks.

The new variety of sweet corn now available has thicker stalks and higher sweetness. Using these features to his advantage, Mahalingappa proved that jowar stalks can be used to extract juice and make good-quality jaggery, turning what was earlier considered waste into a new source of income.

Until now, farmers would keep some stalks for livestock and burn or discard the rest. But now, corn harvested in 120 days can yield an additional ₹3,000 per tonne. Lab tests have also found that jaggery made from jowar stalks is even better in quality than sugarcane jaggery. On October 8, Mahalingappa will demonstrate this process before scientists from Dharwad Agricultural University.

"Normally, jaggery is made from sugarcane. But for the first time in the country, we are making jaggery from jowar stalks," Mahalingappa told ETV Bharat. "Sugarcane takes 12 months, but corn is ready in four. We can grow two crops a year, and the jaggery made from jowar stalks has nutrients beneficial for health."

From one tonne of sugarcane, around 100–110 kg of jaggery is made, while jowar stalks yield around 60–70 kg because they have less water content, he added.

Good For Diabetics
"Scientifically, it is also useful for people with diabetes," Mahalingappa said. "It has slightly less sugar, and its potassium, molybdenum, carbohydrate, and sucrose content are better than the regular jaggery we use. This has been confirmed through lab tests."

He added that jaggery can be made from all types of jowar stalks, though the new sweet corn varieties are best suited. The stalks must be processed within two to three hours of harvesting to retain juice; once they dry, jaggery production becomes impossible.

Need For Local Jaggery Units
"To make this viable, alemane (jaggery units) should be set up near jowar-growing areas," he said. "Jowar is grown widely in Dharwad, Koppal, Gadag, and Haveri districts. Farmers can use government loans with 50% subsidy to set up units worth ₹10–15 lakh."

On October 8, Mahalingappa will extract juice from jowar stalks grown on his 10-acre farm and consult agricultural scientists on storage, packaging, and marketing.

His innovation could become a game-changer for the rural economy, offering farmers a fresh source of income and reducing waste. Jaggery made from jowar stalks is being seen as a step towards sustainable and profitable farming, and a testament to how far a farmer's imagination can go.

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