Dark brown in colour and rich in iron, the jaggery made at Marayur in Idukki district is known for its fine quality, taste and distinct geographical identity. But the rising cost of production and stiff competition from knockoffs have bogged down the microenterprises engaged in its production.
It is against this backdrop that a collective of students has decided to reach out to the sugarcane farmers there, teach them how to match their product to foreign market standards and prepare them for export.
