Palmyrah (borrasusflabellifer) jaggery industry is one of the ancient and large cottage industries in palmyrah society and it is produced by concentrating the inflorescence sap of Palmyrah palm (Sweet Toddy) to a thick consistency. The palmyrah jaggery made in household level has bitter taste due to the presence of excess amount of lime with low purity. During the period of May 2013 to June 2013 four field experiments were carried out to optimize the amount of quick lime (CaO) for a suitable Palmyrah sweet sap collection in the areas of Jaffna district, using Randomized Complete Block design. This experiment was carried out with four different concentrations of quick lime such as 5.0, 3.0, 2.5 and 2.0 grams of CaO in liter of sap. The quick lime used in this study was produced from sea shells with 96% of purity at Palmyrah Research Institute laboratory. Existing palmyrah jaggery available in the market is inferior in its quality as liquefaction and deterioration of color. Through this research attention to be made to eradicate its hydroscopic nature in the existing jaggery to upgrade it. Physicochemical quality parameters of commercially available samples and produced jaggery samples were studied according to Sri Lankan standards for jaggery. Quality of jaggery was enhanced using sweet sap with acceptable lime with higher degree of purity. For suitable jaggery production, 2.508 ± 0.411 grams of lime (96 % purity) per one liter of sweet sap were optimized and this jaggery was scored high score than jaggery from other field experiments.
