Jaggery, a traditional Indian sweetener derived from sugarcane juice, is transforming technological interventions for organic production. It coexists with sugar in the agro-based processing cottage industries, with jaggery and khandsari playing pivotal roles in India’s unorganized sector. Historically, all sugarcane was dedicated to jaggery and khandsari production before the 20th century. Key sugar-producing states like Uttar Pradesh, Karnataka, Tamil Nadu, and Andhra Pradesh contribute significantly, accounting for around 70-75% of total jaggery production in India. Presently, 14.20% of the nation’s cane production is dedicated to producing jaggery and khandsari, with an emphasis on incorporating technological advancements. Jaggery, often referred to as “country sugar,” comprises 80-85% sucrose, 10-15% reducing sugars, 0.25% proteins, 0.5% fat, and 0.6-1% minerals. It surpasses white sugar nutritionally and is recognized for its medicinal properties. Unlike refined sugar, which loses nutritional value due to chemical processing, organic jaggery is produced by boiling cane sugar juice syrup without harsh chemicals, resulting in a soft and amorphous texture. The international acclaim for jaggery has led to a notable increase in exports. However, challenges persist, including the use of chemicals as juice clarificants during production, the introduction of harmful substances like sulphur dioxide (SO2), and affecting taste and storability. To harness the industry’s potential, technological interventions are crucial. This includes adopting organic farming practices for sugarcane, employing organic and vegetative clarificants instead of chemicals, and maintaining hygienic and clean manufacturing conditions. These interventions ensure the production of high-quality organic jaggery, aligning with contemporary practices and promoting health benefits.