Though jaggery production has come down drastically this year in the Kavindapadi-Gobichettipalayam belt, lesser availability has not reflected in a better demand, because of apparent vacillation of traditional customers to sellers from other States.
The Palani Temple Devasthanam and the Tamil Nadu Government have been the traditional customers of the chemical-free jaggery produced at the level of cottage industries in villages surrounding Kavindapadi and Gobichettipalayam towns.
“Till last year, the Devasthanam used to source the entire requirement of jaggery for making ‘panchamirtham’ from us. This year, the demand appears to be much lesser. And, the Tamil Nadu Government’s decision to source the jaggery given as supplementary food under the Noon Meals Program has precipitated our predicament,” said P.A. Masagounder, secretary, Kavindapadi Nattu Sakkarai Urpathiyalargal Sangam.
Besides its chemical-free property, the unique taste of the jaggery made here owing to soil fertility and water quality has been the Unique Selling Proposition of the commodity. But, this time around, the customers' cost-consciousness at the cost of quality and taste has disappointed and also confounded the farmers.
As jaggery is being procured from other States, including Maharashtra at lesser rates, this year, farmers find themselves constrained to sell their produce for Rs. 1,700 to Rs. 1,800 per 60-kg unit. Last year, they used to sell the same quantity for Rs. 100 to Rs. 200 more.
The saving grace, however, is the interest evinced by the Palani Temple Devasthanam to revive its procurement from Kavindapadi. “There are indications that the temple authorities and other private sellers of ‘panchamirtham’ are coming back to Kavindapadi for procuring our pure jaggery,” Mr. Masagounder said.
Yet, the procurement price is not at all commensurate with the rising input costs accentuated by shortage of farm labourers, Mr. Masagounder said.
Nevertheless, whatever be the demand-supply position, the jaggery makers in Kavindapadi and Gobichettipalayam have decided to stick on to their USP of quality, he said.
