[3][4] The riverbanks and nearby places of Pamba, Manimala, Achenkovil and Meenachil rivers are primarily used for sugarcane cultivation in the region.
The term "Pathiyan" signifies its malleable texture, while Sarkara means the crude form of sugar in the local state language of Malayalam.
Another form of handmade jaggery, called 'Unda Sarkara', is available in ball form, characterized by its hardness, ease of storage, and long shelf life, with a golden brown to brown color.
[11] Central Travancore jaggery, renowned for its golden brown color, higher sweetness, and organic properties, serves as the preferred base for preparing Ayurvedic medicines in Kerala.
[13] The Director of Research, Kerala Agricultural University from Thissur, proposed the GI registration of Central Travancore jaggery.