Gur/Jaggery is a pure, traditional, unrefined form of sweetener. This is a low grade non-centrifugal ancient sweetening agent in India and other countries. Gur/Jaggery is commonly known as Gur in India, Desi in Pakistan, Panela in Mexico and South America, Gur/Jaggery in Burma and African countries, Hakuru in Sri Lanka, Naam Taan Oil in Thailand. It is a natural mixture of sugar and molasses. 

It is a low grade non-centrifugal sweetener prepared from Sugarcane and certain species of palm, consumed in India, Pakistan, Bangladesh, Africa, Myanmar, China, Indonesia, Brazil and many other countries. In India, Gur/Jaggery is mainly produced from Sugarcane. 

If pure clarified Sugarcane juice is boiled, what is left [usually possessing sucrose (65-85%)] as solid is Gur/Jaggery. It is a brown raw mass of sucrose which gets its color because of other elements found in concentration such as wood, ash and bagasse.

It is different from Khandsari sugar, which is a finely granulated, crystallized Sugar that contains 94-98% sucrose. It differs from refined Sugar to the extent that the latter mainly consists of glucose and fructose, while the prior contains glucose and sucrose. Gur/Jaggery also has minerals and vitamins which are absent in refined sugar. In terms of physical properties, Gur/Jaggery is not brick hard, but is easily breakable and looks clean.  

India is the largest producer of Gur/Jaggery in the world with a 70% share of global production. The major Gur producing states in India are Uttar Pradesh, Maharashtra, Karnataka, Tamil Nadu and Bihar. These five states contribute more than 80% of Gur/Jaggery production. 

Gur/Jaggery industry is very popular in Uttar Pradesh, which is the leading producer in the country. It contributes more than 40% to total Gur/Jaggery production in India. 

India is majorly exporting Gur/Jaggery to Sri Lanka, Nepal, Benin, Indonesia and USA.