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Pantnagar (Uttarakhand), Dec.3 (ANI): Pantnagar University of Agriculture and Technology scientists have developed chocolates made of jaggery in Uttarakhand’s Pantnagar District.

The Indian Council of Agricultural Research, an apex organisation that promotes research of agriculture, has also approved this innovative chocolate.

Apart from jaggery, other ingredients of the chocolate include cocoa powder, milk powder, butter, and flavouring agents.

According to the scientists, coffee powder is also added to the mixture, which changes the taste of jaggery.

“The chocolate can be used at a smaller rural level. The small traders, farmers and entrepreneurs can easily prepare this chocolate. The method of preparation is also quite simple,” said P. K. More, a Senior Research officer at the university.

He further said the innovation is an attempt to promote and add value to jaggery as an ingredient to edible products.

The chocolate also has high nutritional content.

“The most special element in the chocolate is that it has all the elements found in jaggery. Jaggery is rich in minerals. It contains one percent total mineral. It contains iron, calcium, and phosphorus. It is also rich in several vitamins - Riboflavin and folic acid,” said J. K. Joshi, a Senior Technician at the University.

Joshi said the research scholars have also developed basic equipment set-up for the preparation of the chocolate.

The university would also provide farmers with technical training sessions. (ANI)