In the quiet village of Imamune, nestled within the Ikolomani sub-county of Kenya, Mathias Machika has become a local legend for his unique and industrious approach to making jaggery.
Using a giant bull tied to a wooden plank, Machika harnesses the power of these gentle creatures to move a sugarcane crusher while walking in a circular motion.
This manual process has not only sustained Machika and his family for over a decade but has also provided employment opportunities for others in the community.
WoK looks into the fascinating journey of this remarkable jaggery maker.
From Sugarcane to Jaggery
Mathias Machika’s venture into jaggery making began as a response to the challenges faced by local sugar factories.
“Like many residents of Kakamega, I used to grow sugarcane but it was not possible to sell my crop after sugar factories started experiencing problems, so I was forced to invent ways of making a living,” Machika told The Standard.
With his sugarcane crop unable to find a market due to factory issues, he devised a way to salvage his produce.
Instead of letting his crop rot, Machika started crushing the sugarcane in small quantities, and to his surprise, people from neighboring areas flocked to buy the resulting jaggery.
The Process
Machika’s manual jaggery-making process is a labor-intensive endeavor that involves several stages.
The first step is extracting the sugarcane juice, which is achieved by feeding the cane into two circular aluminum cylinders mounted on a metallic frame.
The juice is collected in a large aluminum sufuria strategically placed beneath the grinder.
The leftover cane waste is dried in the sun and used as firewood.
Once the juice is collected, it is poured into a metal container with some water and heated for 30 minutes.
This concentrates the liquid, which is then left to cool for at least 10 minutes.
Finally, the cooled liquid is poured into small containers, where it solidifies into jaggery bars ready for packaging and sale.
Through perseverance and dedication, Machika’s venture thrives, earning him between 10,000 and 15,000 Kenyan shillings daily.
With this income, he has been able to provide for his family, paying school fees for his children, and meeting various other expenses.
“I have no regrets embracing this venture, it helps me fend for my family despite my advanced age,” said Machika.
Moreover, his business model also provides employment for his workers, helping them support their own families.
“I have employed seven people whom I pay at least Sh300 every day to assist me in making jaggery. Two of them cut cane on the farm and transport it to the grinding site, one helps rotate the bulls and another collects the crushed cane. Others place the cane into the grinder and two others heat the collected juice and scoop it into small metallic containers to form jaggery after undergoing the cooling process.”
Challenges and Rewards
Like any business, Machika’s jaggery-making venture faces its fair share of challenges.
The scarcity of raw materials often forces him to source sugarcane from distant areas, resulting in higher production costs.
Additionally, some farmers demand exorbitant prices for their sugarcane, affecting Machika’s profitability.
However, despite these obstacles, Machika’s resilience and dedication shine through.
He takes pride in the fact that his venture not only sustains his family but also provides employment for seven individuals in the community.
Machika’s contribution to the local economy extends beyond his own business.
He sometimes rents out his manual cane grinder to individuals who wish to make their own jaggery.
This supplementary income stream allows others to try their hand at jaggery production, further empowering the local community economically.
Not only does Machika’s jaggery serve as a delicious sweetener, but its medicinal value and health benefits also attract customers from neighboring regions such as Navakholo, Malava, and Lugari sub-counties.
Some use it as a natural alternative to refined sugar in beverages, while others incorporate it into various traditional brews.
