Currently, jaggery is produced in India in the cottage industry. In the beginning of the 20th century, the whole sugarcane was utilized for jaggery making in rural areas till the introduction of the modern sugar industry. Thereafter, it did not see much growth due to the rapid growth of sugar mills. The major factors responsible for the jaggery sector downfall have been poor efficiency of juice extraction, open pan furnace inefficiency, jaggery moulding and packaging, quality control and hygiene issues, lack of technical skill, meagre financial and policy support, etc. There is tremendous scope for technological interventions in many of these areas. The existing jaggery process is a batch process wherein, cane is crushed and juice is transferred to the pan. The wet bagasse generated after crushing is sun-dried and the dry bagasse is manually fed to the furnace and burnt. The process is highly labor intensive. A survey in the Kolhapur district of Maharashtra indicates that the jaggery quality has not been uniform both in terms of hardness and colour. Also, the labor is scarce and unreliable, thereby severely affecting the overall jaggery business. Reviving jaggery units is the key to providing livelihood for farmers who cannot sell their cane to sugar factories for various reasons. Furthermore, jaggery is the healthier substitute to sugar. While the core technology that uses the continuous process is already developed by the PIs’ group in the past, in the translation phase of the project, the unit will be upgraded to make the process more robust and less dependent on labour. The overall objective is to establish a cost-effective, hygienic and automated production process of jaggery and other value-added products, to overcome the existing problems faced by this industry.