Hazari Gur of Manikganj: Bangladesh Heritage GI Date-Palm Jaggery — Buyer's Guide (2026)

The Hazari Gur of Manikganj — registered as the 64th GI product of Bangladesh on June 15, 2026 — is a distinctive traditional date-palm jaggery (molasses) produced in Harirampur upazila of Manikganj district, situated along the Padma river southwest of Dhaka. The Hazari Gur tradition traces back approximately 200 years to a man named Mohammad Hazari, who reportedly began making this distinctive date-palm molasses in the Jhitka area of Harirampur using a special slow-cooking technique. The product is distinguished from generic date-palm jaggery by its unique powder-form texture (it crumbles into powder when pressed in the hand, unlike the typical block or liquid forms of date-palm jaggery), its deep amber color, its rich caramel flavor with smoky undertones from wood-fired evaporation, and its high mineral content (potassium 2–3%, iron 50–100 ppm). Registered under DPDT GI Journal 64 in the name of the Deputy Commissioner of Manikganj, Hazari Gur is the most recently registered Bangladesh GI product as of mid-2026.

This guide is for international natural-sweetener importers, diaspora grocers, ethnic-food distributors, health-food brands, and HORECA buyers sourcing authentic Hazari Gur of Manikganj directly from verified date-palm farmers and molasses producers in Harirampur upazila. We cover the product's history, the 2026 GI registration, the Manikganj production region, the traditional sap-collection and molasses-making technique, quality characteristics, export markets, HS codes, packaging and shipping, authenticity verification, certifications, and direct sourcing from verified food suppliers on BangladeshExport.com.

📜 History and the Manikganj Date-Palm Heritage

Manikganj district, situated along the Padma river southwest of Dhaka, has been a traditional date-palm cultivation and molasses-production region for approximately 200 years. The district's specific agro-climatic conditions — winter night temperatures that drop to 8–12°C (cooler than the Bangladesh average due to the inland location away from the moderating Bay of Bengal influence), well-drained alluvial soil of the Padma floodplain, and a long dry season from October to March — create the ideal environment for date-palm sap production. The cool winter nights are particularly critical: they slow the sap flow rate during the day, allowing the tree to concentrate sugars in the sap, and they trigger the natural fermentation-inhibiting chemistry that makes the collected sap suitable for molasses production rather than spontaneous fermentation into palm wine (tari).

The Hazari Gur tradition traces back approximately 200 years to a man named Mohammad Hazari, who reportedly began making this distinctive date-palm molasses in the Jhitka area of Harirampur upazila of Manikganj. The oral tradition, preserved by the Hazari family descendants and documented by the Manikganj district administration in the GI registration application, describes how Mohammad Hazari experimented with the slow-cooking technique and the specific use of the first cold-weather sap collection (called "pohela ras" in Bengali) to produce a jaggery with distinctive powder-form texture and superior flavor. The product developed a reputation across Bangladesh throughout the 19th and 20th centuries, with shipments traveling by river boat along the Padma to the Dhaka and Kolkata markets. Local legend claims that the Hazari Gur's reputation even crossed international borders — some accounts suggest that Queen Elizabeth II of England praised the taste of Hazari Gur during a state visit, though there is no written documentation to confirm this.

By the mid-20th century, Hazari Gur had become Manikganj's signature agricultural product, celebrated in the local saying "Hajari and Baulgan, the real life of Manikganj" (referencing both the Hazari Gur and the Baulgan folk music tradition as the district's two cultural icons). The 2026 GI registration, issued on June 15, 2026, by the Department of Patents, Designs and Trademarks (DPDT) under the Ministry of Industries, formally protected the "Manikganjer Hazari Gur" name under GI class 30 (food preparations). The registration was filed by the then-Deputy Commissioner of Manikganj, Rehena Akter, on February 20, 2024, and was awarded after a 28-month evaluation process. The certificate was issued in the name of the current Deputy Commissioner, Nazmun Ara Sultana. See our Bangladesh Newly Added GI Products (2026) overview for context on this second-wave GI registration, and our Jessore Molasses (Khejur Gur) guide for Bangladesh's other GI date-palm jaggery product.

🏛️ GI Registration and the Manikganj Production Region

Hazari Gur of Manikganj was registered by the Department of Patents, Designs and Trademarks (DPDT) under the Ministry of Industries on June 15, 2026, as the 64th Bangladesh GI product (GI Journal 64). The GI registration protects the name "Manikganjer Hazari Gur" or "Hazari Gur of Manikganj" for the traditional date-palm jaggery produced in Harirampur upazila of Manikganj district using the 200-year-old traditional sap-collection and slow-evaporation technique with the characteristic powder-form texture. The protected production region covers Harirampur upazila specifically — particularly the Jhitka and Gopinathpur areas — with limited extension to the broader Manikganj district where the same traditional technique is practiced. The registration was issued in the name of the Deputy Commissioner of Manikganj under DPDT class 30 (food preparations), making it one of the few Bangladesh GI products registered under a government authority rather than a private cooperative.

Buyers should request a GI registration certificate from the supplier and verify the production location — the GI protection does not extend to date-palm jaggery produced in Jessore (which has its own separate GI registration — see our Jessore Molasses guide), Satkhira, Khulna, Faridpur, Rajbari, or other neighboring districts even when those products use a similar technique. Verification follows the methodology in our GI verification guide.

🌴 Date-Palm Cultivation, Sap Collection, and Hazari Gur Production

The authentic Hazari Gur is produced using a traditional, multi-stage process that begins with the date-palm sap collection in the cool winter season and ends with the distinctive powder-form jaggery. The complete production workflow involves six stages:

Stage 1 — Date-palm tree management: The date palm (Phoenix sylvestris) cultivated in Manikganj is the wild silver date palm, not the fruit-bearing cultivars of the Middle East. The trees are not planted in orchards but rather grow semi-wild along field boundaries, homestead yards, and the banks of the Padma river. A typical Manikganj farming household has 5–15 mature date palms on their land, with each tree taking 12–15 years to reach sap-producing maturity and continuing to produce for 30–50 years. The traditional management involves annual pruning of dead fronds, light soil cultivation around the base, and protection from grazing animals. No irrigation, fertilization, or pesticide application is used.

Stage 2 — Sap collection (the defining winter-season step): The sap-collection season runs from mid-November to mid-March, with the peak season from late December to mid-February. The traditional gachi (sap-collector) climbs the date palm tree at dusk using a waist-loop made of palm-frond fiber, makes a thin diagonal slice at the top of the trunk just below the crown, and hangs an earthen pot (katari) to collect the dripping sap overnight. The gachi returns at dawn to collect the pot before the sap ferments in the warming day. The first cold-weather sap collection (called "pohela ras" in Bengali) is considered the highest-quality and is the sap traditionally used for Hazari Gur — this first sap has the highest sugar concentration and the most complex flavor profile. A single mature date palm can yield 2–5 liters of fresh sap per night during peak season.

Stage 3 — Slow evaporation (the defining technique): The fresh sap is filtered through muslin cloth to remove tree-bark fragments and insects, then poured into a heavy-bottomed copper or iron pan (kata) over a wood-fired stove. The sap is simmered at 90–95°C for 4–6 hours, with the volume reduced to approximately one-fifth of the original. The slow evaporation is critical — rushing it (using higher heat) produces a burnt-flavor product, while extending it too long produces a dry, hard block. The traditional wood fire (using mango or jackfruit wood) contributes to the characteristic smoky undertone of authentic Hazari Gur.

Stage 4 — The powder-form technique (the distinctive step): When the concentrated molasses reaches the correct consistency (it should form a soft ball when a small amount is dropped into cold water), the heat is reduced to very low and the molasses is stirred continuously with a wooden spatula for 30–45 minutes. This continuous stirring, combined with the gradual cooling, causes the molasses to crystallize into the characteristic powder-form texture — it crumbles into powder when pressed in the hand, unlike the typical block or liquid forms of date-palm jaggery. This powder-form technique is the defining characteristic of Hazari Gur and is the unique contribution attributed to Mohammad Hazari 200 years ago.

Stage 5 — Cooling and packaging: The powder-form molasses is spread on a flat metal tray to cool completely, then packaged in airtight containers to prevent moisture absorption (which would cause the powder to clump and lose its distinctive texture).

Producing one kilogram of Hazari Gur requires approximately 10–12 liters of raw date-palm sap, collected from mature date-palm trees during the cool winter season. Total Manikganj district production is estimated at 300–800 metric tons per year, primarily from the Harirampur, Jhitka, and Gopinathpur areas.

📊 Quality Characteristics and Grading

Authentic Hazari Gur has six distinguishing physical characteristics: (1) deep amber to dark amber color (lighter than Jessore Molasses, which is typically darker); (2) distinctive powder-form texture — it crumbles into fine powder when pressed in the hand (the easiest visual identifier — Jessore Molasses is typically block-form, while generic date-palm jaggery is typically liquid or semi-liquid); (3) rich caramel flavor with smoky undertones from the wood-fired evaporation; (4) complex aroma with notes of toffee, smoke, and dried fruit; (5) high mineral content (potassium 2–3%, iron 50–100 ppm, plus magnesium, zinc, and B-complex vitamins); (6) low glycemic index (GI 50–55, versus 65–70 for refined sugar). Production is strictly seasonal — sap collection only from mid-November to mid-March, with the new Hazari Gur available from late December onwards.

🌍 Export Markets and Buyer Segments

• Middle East (UAE, Saudi Arabia, Qatar, Kuwait, Oman): Diaspora demand — Bangladeshi expatriates (over 4 million workers) buy Hazari Gur for personal consumption and for traditional sweets prepared during winter festivals (Poush Parbon — the Bengali winter solstice festival). Retail USD 8–18/kg in Bangladeshi grocery stores in Dubai, Abu Dhabi, Doha, Riyadh. Annual estimated demand: 200–500 metric tons.
• EU & UK (UK, Germany, France, Netherlands, Italy): Health-food and ethnic-food retail segment. Health-food brands position Hazari Gur as a "low-GI natural sweetener" alternative to refined sugar, leveraging the powder-form texture (which is easier to use as a table sweetener than block-form jaggery). Retail EUR 10–18/kg.
• USA & Canada: Diaspora demand in New York (Jackson Heights), Detroit (Hamtramck), Toronto (East End), Los Angeles. Retail USD 10–20/kg in Bangladeshi grocery stores; USD 14–24/kg in health-food and gourmet retailers.
• India (especially West Bengal): Cultural affinity market — Khejur Gur is also a traditional Bengali Indian sweetener (with the famous "Khejur Gur of Nadia" being a related West Bengal product). Cross-border formal and informal trade. Retail INR 600–1,400/kg in border markets.
• Australia, New Zealand: Niche diaspora and health-food market. Retail AUD 20–35 / NZD 22–38/kg.
• Southeast Asia (Malaysia, Singapore): Diaspora demand — Bangladeshi workers and expatriates. Retail MYR 40–75 / SGD 14–26/kg.

🏷️ HS Codes and Customs Classification

Most Bangladesh Customs entries for Hazari Gur exports use HS 17023000 (invert sugar, in solid form — primary classification, appropriate for the powder-form texture). Buyers should consult their customs broker and verify destination market food-import requirements.

📦 Packaging, Shipping, and Storage

Hazari Gur is a shelf-stable product with proper packaging — no cold chain is required, but cool, dry storage is essential to prevent moisture absorption (which causes the powder to clump) and fermentation. Standard packaging: (1) Powder form — glass jars of 250g, 500g, or 1kg with airtight lids, or stand-up foil pouches of 250g, 500g, or 1kg with desiccant packet and zip-lock seal; (2) Premium export grade — vacuum-sealed foil pouches of 250g or 500g with branded labeling and traceability code; (3) HORECA bulk — 5kg or 10kg food-grade plastic buckets with airtight lids. Storage conditions: cool, dry, and dark — temperature below 25°C, relative humidity below 50%, and protection from direct sunlight. Under proper storage, Hazari Gur has a shelf life of 12–18 months.

Shipping options: (1) Sea freight in 20-foot or 40-foot containers — 14–18 day transit to Middle East, 18–25 days to EU, 25–32 days to US East Coast, cost USD 0.20–0.40/kg; (2) Air freight — for urgent small orders, transit 1–3 days, cost USD 2.0–4.0/kg. Required documentation includes: Phytosanitary Certificate (Department of Agricultural Extension), Health Certificate (Directorate General of Health Services for food products), Certificate of Origin (Manikganj Chamber of Commerce & Industry), DPDT GI registration certificate copy (GI Journal 64), BSTI certification under BDS 1135 (Molasses standard), Halal certification (for Middle East buyers — confirming no animal-derived ingredients). See our export documentation guide for the complete document checklist.

✅ Authenticity Verification — Seven-Point Checklist

1. Texture inspection: Distinctive powder-form texture — it crumbles into fine powder when pressed in the hand (the easiest visual identifier — Jessore Molasses is block-form, while generic date-palm jaggery is typically liquid or semi-liquid). Block-form or liquid-form product labeled as "Hazari Gur" is not authentic.
2. Color inspection: Deep amber to dark amber color (lighter than Jessore Molasses, which is typically darker brown); transparent when held to light in thin layer; very dark brown or black color indicates over-cooking or adulteration with cane molasses.
3. Aroma inspection: Complex aroma with notes of toffee, smoke, and dried fruit; the smoky undertone from wood-fired evaporation is distinctive. Absence of smoke aroma indicates industrial production, not traditional wood-fired; presence of sulfurous smell indicates cane molasses adulteration.
4. Flavor inspection: Rich caramel flavor with distinctive smoky undertone; clean sweet finish without bitterness; lingering complexity on the palate.
5. Mineral content lab test: High potassium (2–3%), iron (50–100 ppm), magnesium, zinc, and B-complex vitamins — significantly higher than refined sugar or cane molasses; testing via ICP-MS or AAS at a recognized laboratory.
6. DPDT GI registration: Supplier provides a copy of the DPDT GI registration certificate (GI Journal 64, issued June 15, 2026); the registration is in the name of the Deputy Commissioner of Manikganj, so suppliers should have a usage authorization letter from the Manikganj district administration.
7. Manikganj production documentation: BSTI certification under BDS 1135, DAE certificate confirming date-palm sap collection at a Manikganj district address (particularly Harirampur, Jhitka, or Gopinathpur areas), Manikganj Chamber of Commerce membership, and traceability code linking to the producing farm or cooperative.

🏛️ Certifications and Institutional Support

The Hazari Gur supply chain is supported by multiple institutional certifications and agencies. The Bangladesh Standards and Testing Institution (BSTI), under the Ministry of Industries, issues product certification under BDS 1135 (Molasses standard). The Bangladesh Council of Scientific and Industrial Research (BCSIR) provides mineral-content and adulteration testing. The Department of Agricultural Extension (DAE) registers date-palm cultivation. The Bangladesh Food Safety Authority (BFSA) provides regulatory oversight. For EU export, full HACCP certification is required; the British Retail Consortium (BRC) Global Standard for Food Safety is required by major UK retailers. For Middle East export, Halal certification from a recognized Halal authority is required. For organic claims, EU Organic, USDA NOP, or equivalent certification applies. Because the GI registration is held by the Manikganj Deputy Commissioner's office (rather than a private cooperative), the Manikganj district administration plays an active role in supplier verification and quality control — buyers can contact the Deputy Commissioner's office directly for supplier referrals.

Institutional support for export comes from the Export Promotion Bureau (EPB) for market intelligence and trade-fair participation; the Manikganj district administration for production-side coordination (given that the GI registration is held by the DC's office); and the Ministry of Agriculture's Department of Agricultural Marketing for export-oriented production subsidies. Buyers seeking institutional supplier referrals can contact the Manikganj Chamber of Commerce & Industry directly or browse the broader Bangladesh exporters' association directory on BangladeshExport.com.

🤝 Sourcing Verified Hazari Gur Exporters — Five-Step Process

1. Browse verified food suppliers: Start with our 435 verified Food & Beverage suppliers — filter by district (Manikganj, particularly Harirampur upazila) and subcategory (Sweeteners / Jaggery / Traditional Foods) to shortlist 5–10 suppliers.
2. Post a free RFQ: Submit a Request for Quotation specifying "Hazari Gur of Manikganj" (not generic "date molasses" — see our Jessore Molasses guide for Bangladesh's other GI date-palm jaggery) with grade (A Premium Powder-form / A Standard / B / Export Vacuum-packed), quantity, packaging (jar, foil pouch, HORECA bulk), destination port, and required certifications (BSTI, HACCP, BRC, Halal). Verified suppliers respond within 24–72 hours.
3. Check credentials: For each shortlisted supplier, verify (a) BSTI certification under BDS 1135, (b) BFSA registration, (c) DPDT GI registration copy (GI Journal 64) with usage authorization letter from the Manikganj DC's office, (d) Manikganj Chamber of Commerce membership, (e) HACCP / BRC / Halal certification (if claimed), (f) EPB export track record.
4. Order a trial shipment: Request 20–100 kg trial shipment. Pay via L/C or escrow. Evaluate against the seven-point authenticity checklist and conduct mineral-content testing (potassium, iron, magnesium) via ICP-MS at a recognized laboratory. Visit the production facility in Harirampur upazila in person if bulk order exceeds USD 30,000.
5. Finalize directly: For orders over USD 3,000, use irrevocable L/C at sight from a top-50 international bank; for smaller orders, advance payment with 50% deposit and 50% against shipping documents is standard. BangladeshExport.com does not charge commission.

If you are a Manikganj date-palm farmer, gachi, or Hazari Gur producer: register as a supplier on BangladeshExport.com (free).

🎯 Conclusion

Hazari Gur of Manikganj is Bangladesh's most recently registered GI product (64th, June 15, 2026) and one of its most distinctive — the 200-year-old traditional sap-collection technique, the slow wood-fired evaporation, the unique powder-form texture (the defining characteristic attributed to Mohammad Hazari 200 years ago), the cool winter-night terroir of Harirampur, and the use of the first cold-weather sap collection ("pohela ras") combine to produce a date-palm jaggery that other Bangladeshi date-palm molasses (including the related Jessore Molasses GI product) cannot replicate. For buyers serving diaspora, ethnic-food, health-food, or HORECA segments, authentic Hazari Gur offers a defensible premium position with growing demand among consumers seeking natural, low-GI, mineral-rich, and traditional sweeteners. The shelf-stable packaging requirements (cool dry storage, 12–18 month shelf life for vacuum-packed export grade) and established food-export infrastructure make Hazari Gur a low-logistics-risk sourcing decision. BangladeshExport.com makes sourcing free and transparent — start with a free RFQ today.

For the complete catalog of 64+ Bangladesh GI products, see our complete GI products list. For Bangladesh's other GI date-palm jaggery product, see our Jessore Molasses (Khejur Gur) guide. For other Bangladeshi GI sweets and sweeteners, see our Tiler Khaja of Kushtia guide, Porabari Chomchom guide, Patkheer of Munshiganj guide, and Balish Misti of Netrokona guide. For the full overview of newly added GI products (registrations 61–65), see our Bangladesh Newly Added GI Products (2026) overview. For broader context on Bangladesh food-export trends, see our 2026 global demand analysis. For step-by-step verification methodology, see our GI verification guide.

❓ Frequently Asked Questions

What makes Hazari Gur of Manikganj a GI product?

Hazari Gur of Manikganj was registered as the 64th Bangladesh GI product by DPDT on June 15, 2026 (GI Journal 64, class 30). The registration protects the name "Manikganjer Hazari Gur" for the traditional date-palm jaggery produced in Harirampur upazila of Manikganj district using the 200-year-old traditional technique attributed to Mohammad Hazari. The defining characteristic is the powder-form texture (crumbles into powder when pressed in the hand), which is unique among Bangladeshi date-palm jaggery products and is the distinctive contribution attributed to Mohammad Hazari. The GI registration is held by the Deputy Commissioner of Manikganj, making it one of the few Bangladesh GI products registered under a government authority rather than a private cooperative.

How is Hazari Gur different from Jessore Molasses (Khejur Gur)?

Three main differences. First, texture: Hazari Gur has the distinctive powder-form texture (crumbles into powder when pressed), while Jessore Molasses is typically block-form (soft pliable block called "Nolen Gur") or granular form. Second, color: Hazari Gur is deep amber (lighter than Jessore Molasses, which is typically darker brown). Third, terroir: Hazari Gur is produced in Harirampur upazila of Manikganj district (along the Padma river), while Jessore Molasses is produced in Jessore district (along the Bhairab river). Both are Bangladeshi GI date-palm jaggery products, but they have evolved distinct techniques and characteristics in their respective regions. Hazari Gur also has a more documented origin story (Mohammad Hazari, 200 years ago, in Jhitka) than Jessore Molasses.

What is the HS code for Hazari Gur exports?

Hazari Gur uses HS codes 17023000 (invert sugar, in solid form — primary classification, appropriate for the powder-form texture), 17029000 (sugars nes, including molasses except cane/beet), or 21069099 (food preparations, nes). Most Bangladesh Customs entries use 17023000.

How do I verify that Hazari Gur is authentic Manikganj origin?

Use the seven-point checklist: (1) distinctive powder-form texture (crumbles into powder when pressed); (2) deep amber color (lighter than Jessore Molasses); (3) complex aroma with toffee, smoke, and dried fruit notes; (4) rich caramel flavor with smoky undertone, clean finish; (5) mineral content lab test (K 2–3%, Fe 50–100 ppm); (6) DPDT GI registration (GI Journal 64, issued June 15, 2026) with usage authorization letter from the Manikganj DC's office; (7) Manikganj production documentation (BSTI under BDS 1135, DAE certificate for Harirampur, Manikganj Chamber membership, traceability code).

What is the MOQ for Hazari Gur?

Typical MOQ is 50–300 kg for first-time buyers. Trial shipments of 20–50 kg are available. Bulk orders can reach 2,000–8,000 kg per shipment via sea freight container. Lead time 2–4 weeks from order confirmation, with new-crop availability from late December.

What is the production season for Hazari Gur?

The date-palm sap-collection season runs from mid-November to mid-March, with the peak season from late December to mid-February. The cool winter nights (8–12°C) during this period are critical for sap sugar concentration and for natural fermentation inhibition. The first cold-weather sap collection ("pohela ras") is traditionally used for premium Hazari Gur. New-crop Hazari Gur is available from late December onwards. Off-season supply comes from stored stock — vacuum-packed export grade maintains quality for 12–18 months.

Where can I find verified Hazari Gur suppliers?

BangladeshExport.com hosts 435 verified Food & Beverage suppliers. Post a free RFQ specifying "Hazari Gur of Manikganj" (not generic "date molasses") with your grade, form (powder-form is the authentic Hazari Gur texture), quantity, packaging, and destination — verified Harirampur-upazila producers will respond within 24–72 hours.