Hazard analysis and critical control points evaluation in the manufacturing process and storage of jaggery
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Date
2006-07
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G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand)
Abstract
Jaggery occupies an important role in rural diet, post harvest cottage industry and agricultural economy of India. Being an eco-friendly sweetener, with additional nutritional value, jaggery holds good export potential. To sustain the market and export potential of jaggery, it is imperative that the jaggery quality is enhanced. Some efficient and cost effective quality control systems like Hazard Analysis and Critical Control Point (HACCP) evaluation is being increasingly adopted in developed industries for quality improvement but it failed to reach the cottage industries. Hence, there is a strong need to develop a cost effective quality control plan using HACCP approach to improve the quality of jaggery. Therefore, this study was undertaken to identify various potential hazards and to decide the critical control points with their control limits among operational steps.
A HACCP plan was developed to assess various hazards associated with the process of jaggery manufacture by the application of seven principles and pre-requisite programs of HACCP system. For this purpose six different jaggery units were surveyed. Units were surveyed in three phases from December upto March. Samples drawn during the manufacturing process were further analyzed in laboratory to ensure whether they meet the limits specified for their proximate composition by BIS or not. After this one storage unit for jaggery was surveyed to identify various hazards associated with it. Samples were drawn from its various sections and compared with the samples stored in the laboratory conditions. A controlled sample was manufactured in one of the unit without using any chemicals, under the same process conditions and its results were compared with other samples to know the effects of chemicals.
In the hazard analysis conducted various hazards assessed were classified as physical, chemical and biological hazards. Metal pieces, hairs, nails, dust were sources of physical hazards; leakage of lubricants, use of excessive chemicals, residues of detergents were sources of chemical hazards and flies, rodents and ants were sources of biological hazards. The results of proximate analysis of composition of jaggery revealed great variations from the specifications. The critical control points were identified as storage of sugarcanes for long time, storage and late processing of sugarcane juice and exhaustive use of chemicals during preparation of jaggery. The control limits recommended to control these steps are to use sugarcanes within 72 hours of storage, to process the sugarcane juice within 2 hours and to use 35 g of hydros per pan to keep the sulphur dioxide content below 50 ppm (specified limit).
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