The traditional Hajari family of Manikganj dreams of taking Hajari gur, a jaggery of heavenly taste made from date palm sap, much further. Since the name was permanently added to the district's branding, a set group of 20 families makes it, and purity is carefully maintained in production and marketing.

By local accounts, Hajari gur is 250 to 300 years old. The fine and deep details of its production came to public attention in 2017, when its name was permanently linked to Manikganj's heritage.

Production is now in the hands of just 20 families in Jhitka, Harirampur. For three winter months, these families hold a creative, labour-intensive festival of jaggery making for four or five hours from before dawn.

Purity is followed at every step, starting with a five-day rest between each tapping of a healthy date palm, and this creative labour plays a key role.

Shamim Hajari, a descendant of the Hajari family, has taken various initiatives to preserve this local heritage.

Source: Shykh Seraj, Hridoye Mati O Manush. First published in Bengali on The Agro News.