In Jaggery Sugar Not Just For Gods, Sylvia Furrer and Holger Hoffmann document jaggery production during their journey through Chhattisgarh, following sugarcane from harvesting and processing to its transformation into jaggery. Furrer provides the text while Hoffmann photographs the production process, including the workers, machinery, sugarcane juice, bagasse, and boiling pans. The project also describes jaggery’s role in Indian cuisine and its connection to festivals including Makar Sankranti, Pongal, and Samakka Sarakka Jatara. The work presents the production process alongside its culinary and cultural uses in India.