Veeramangudi, Tamil Nadu – More than 100 family-run jaggery units in Veeramangudi village, part of Papanasam taluk, are shutting down because sugarcane crops are attacked by yellow leaf disease. These units once produced the popular soft and crumbly atchu vellam, a special jaggery set in wooden moulds. Annually, factories here make about 245 tonnes of jaggery, which they sell to big retailers in Thanjavur and nearby markets. P. Sathyaseelan, a third-generation jaggery maker, said, "It is no longer a profitable business. We continue only to keep our family tradition alive." A 30 kg sack of veeramangudi atchu vellam usually sells for around ₹1,350, but now farmers struggle to get even this due to poor crops. Jaggery is an important part of Tamil Nadu’s culture and cuisine. It flavors many sweets and dishes like pongal, and is used in home remedies and Ayurvedic medicines. Tamil Nadu is among India's top sugarcane producers, and jaggery making is a vital rural industry especially during October-March festival season. Traditionally, farmers grow sugarcane and make jaggery in small sheds on their fields, using leftover sugarcane fibre as fuel. The making process involves heating cane juice in large pans and carefully stirring it before molding. However, this labour-intensive method is fading as industrial mills dominate. M. Karthikeyan from the Tamil Nadu Jaggery Merchants Association said, "Many farmers now avoid sugarcane cultivation because it needs more labor and hot weather harms crops. Only those with money can make jaggery profitably today." Chef M.S. Raj Mohan highlights jaggery's growing demand among health-conscious consumers, noting its natural production and rich minerals unlike refined sugar. "Jaggery changes the soul of classic dishes, blending well with spices," he added. As yellow leaf disease spreads, Veeramangudi’s jaggery heritage faces hard times, risking the loss of a sweet tradition cherished for generations.