Locally made jaggery meets demand in Far North Queensland

Arjun Singh moved to Australia in 2016 and struggled to find locally made jaggery, a popular sweetener in many Asian countries. After realizing there was no commercial jaggery production in Australia despite its strong sugarcane industry, he decided to start making it himself. Mr. Singh moved from Melbourne to Tully, Queensland, to pursue his dream. Speaking to other migrants, he found significant demand for locally produced jaggery. His first batch sold out quickly after its launch at the end of 2024. To gain knowledge about sugar production, Singh worked in agriculture and later joined Tully Sugar, where he partnered with production manager Brendan Rich. The two spent considerable time refining the recipe for jaggery, conducting up to 80 trials to perfect it. By the end of 2024, they succeeded in creating a product ready for sale. After sharing an announcement online, they received many orders, exceeding their expectations. Now, they are working to expand production and improve the shelf life of their jaggery. Jaggery is recognized for being less refined than other sugars and retaining minerals. It can be found in solid blocks, granules, or liquid forms for various culinary uses. Singh describes his product, Arjun Jaggery, as a healthier sugar option that can last six months to a year when stored correctly. Traditionally, jaggery has been made at home by migrant communities in Australia, but the labor-intensive process and high costs have prevented commercial production until now. Singh's initiative responds to a long-standing need in the community for this beloved sweetener.