sugarcane

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BOTANY: SEM – III, PAPER-C6T: ECONOMIC BOTANY, UNIT

SUGARCANE

Morphology, cultivation, management and processing of sugar cane, product products of sugarcane industry.

Sugarcane Plant

Sugarcane, or sugar cane, or simply cane, is a tall-growing monocotyledonous Saccharum officinarum L., of Poaceae or Gramineae family used for rimarily for its ability to store high concentrations of sucrose, or sugar, in the

Sugarcane is an ancient crop and its use as a garden crop dates back to around 2500 BC.

The centres of origin for the ancestral species giving rise to sugarcane are thought to be Papua New Guinea, the People’s Republic of China (hereafter “China”) and India. At present, sugarcane is grown as a commercial crop primarily in tropical and subtropical regions

America (e.g. Argentina, Brazil and Colombia), North/Central America (e.g. Guatemala, Mexico and the United States), Asia (e.g. China, India and Thailand), Africa (e.g. Egypt, Kenya and alia and the Pacific Islands. Cultivation practices vary throughout the world.

SOURCES OF SUGARS AND Morphology, cultivation, management and processing of sugar cane, product

growing monocotyledonous , of Poaceae or Gramineae family used for rimarily for its ability to store high concentrations of sucrose, or sugar, in the

s back to around 2500 BC.

The centres of origin for the ancestral species giving rise to sugarcane are thought to be Papua New Guinea, the People’s Republic of China (hereafter “China”) and India. At present, tropical and subtropical regions like South America (e.g. Argentina, Brazil and Colombia), North/Central America (e.g. Guatemala, Mexico and the United States), Asia (e.g. China, India and Thailand), Africa (e.g. Egypt, Kenya and tices vary throughout the world.

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Sugarcane is the world's largest crop by production quantity, with 1.8 billion tonnes produced in 2017, with Brazil accounting for 40% of the world total. In 2012, the Food and Agriculture Organization estimated it was cultivated on about 26 million hectar

acres), in more than 90 countries.

Morphology :

Root : Sugarcane has fibrous roots and these roots are of two types i.e. sett roots and shoot roots.

Sett roots are produced from root primodia (at the base of cane) after planting and cover cane setts from soil. After this, these roots are died and new roots are formed from the lower rings of lower nodes of shoot. Lower ring’s roots move downward and upper

upward near the soil surface to support the cane stalk. These roots are known as shoot roots.

Stalk : Sugarcane stalk contains nodes, internodes, flowers and leaves. Node contains a root band, bud, wax band and growth ring. Root band from which root primo

develops into sett roots. The internodes are covered with the leaf sheath and are of different shapes like curved, bobbin, cylindrical and conidial. These shoots are called as tillers.

Leaves : Leaves of sugarcane consist of a l

from the node of cane stalk and grow, alternately. Leaf sheath completely, covers the internode and usually, hairy on the outerside. It is dark green in color. Leaf blade

midrib is well prominent. There are auricles (

Inflorescence : It is known as arrow which is an open panicle. It is 0.3m in length and tapered.

Recemose is the spikelets arrangement and both male and female parts but not all produce fertile pollen.

cuttings/setts of cane.

Sugarcane is the world's largest crop by production quantity, with 1.8 billion tonnes produced in 2017, with Brazil accounting for 40% of the world total. In 2012, the Food and Agriculture Organization estimated it was cultivated on about 26 million hectar

acres), in more than 90 countries.

Sugarcane has fibrous roots and these roots are of two types i.e. sett roots and shoot roots.

Sett roots are produced from root primodia (at the base of cane) after planting and cover cane setts from soil. After this, these roots are died and new roots are formed from the lower rings of lower nodes of shoot. Lower ring’s roots move downward and upper ring’s roots move upward near the soil surface to support the cane stalk. These roots are known as shoot roots.

Sugarcane stalk contains nodes, internodes, flowers and leaves. Node contains a root band, bud, wax band and growth ring. Root band from which root primodia is formed, laterly, it develops into sett roots. The internodes are covered with the leaf sheath and are of different shapes like curved, bobbin, cylindrical and conidial. These shoots are called as tillers.

Leaves of sugarcane consist of a leaf blade and a leaf sheath. Each leaf is produced from the node of cane stalk and grow, alternately. Leaf sheath completely, covers the internode and usually, hairy on the outerside. It is dark green in color. Leaf blade its edges are serrated and

prominent. There are auricles (often hairy) on the outside and one ligule inside.

It is known as arrow which is an open panicle. It is 0.3m in length and tapered.

Recemose is the spikelets arrangement and both male and female parts are present on the stalk but not all produce fertile pollen. Sugarcane is thus grown vegetatively, by using the

SOURCES OF SUGARS AND Sugarcane is the world's largest crop by production quantity, with 1.8 billion tonnes produced in 2017, with Brazil accounting for 40% of the world total. In 2012, the Food and Agriculture Organization estimated it was cultivated on about 26 million hectares (64 million

Sugarcane has fibrous roots and these roots are of two types i.e. sett roots and shoot roots.

Sett roots are produced from root primodia (at the base of cane) after planting and covering of cane setts from soil. After this, these roots are died and new roots are formed from the lower ring’s roots move upward near the soil surface to support the cane stalk. These roots are known as shoot roots.

Sugarcane stalk contains nodes, internodes, flowers and leaves. Node contains a root dia is formed, laterly, it develops into sett roots. The internodes are covered with the leaf sheath and are of different shapes like curved, bobbin, cylindrical and conidial. These shoots are called as tillers.

eaf blade and a leaf sheath. Each leaf is produced from the node of cane stalk and grow, alternately. Leaf sheath completely, covers the internode ts edges are serrated and often hairy) on the outside and one ligule inside.

It is known as arrow which is an open panicle. It is 0.3m in length and tapered.

are present on the stalk ugarcane is thus grown vegetatively, by using the

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Leaf and Inflorescence

Cultivation:

The land is neatly and thoroughly prepared by one or two these should be followed by clod

organic manures should be applied

Leaf and Inflorescence Differents parts of sugarcane

Small pieces of sugarcane

The land is neatly and thoroughly prepared by one or two deep

these should be followed by clod-crushing by a clod-crusher. Compost, cattle manure and other should be applied well in advance to the land before planting. Sugarcane is

SOURCES OF SUGARS AND

Differents parts of sugarcane

deeps ploughings–

, cattle manure and other well in advance to the land before planting. Sugarcane is

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BOTANY: SEM – III, PAPER-C6T: ECONOMIC BOTANY, UNIT propagated by 30-50 cm long 3-

Planting is generally done with the advent of warm weather after the cold season during the months of February to March.

There are three methods of planting : 1. Flat planting, 2. Furrow planting and 3. Trench planting.

1. Flat planting : In this case shallow furrows are made by plough 80 or setts are placed in shallows end to end and

is leveled up with a beam. The field is then irrigated by spreading water.

2. Furrow planting : In this

about 10-15cm or 20 cm deep. Then setts are placed and covered with the soil at a depth of 5

furrow is left unfilled. Immediately after these operations, water is let into furrow.

3. Trench planting : In this type rectangular

bottom of the furrow is then dug up and loosened , next shallow pits or furrows are made in the bed of the trench where setts are laid end to end or otherwise; setts are

with 5-7 cm soil. Then water is Maturity and ripening phase :

about 360 days. In this phase, vegetative growth is reduced and accumulation of sugar is increased and cane stalks converts simple sugars (

There is more quantity of sugar in the lower parts and low in the higher or upper parts of sugarcane because sugarcane stalk ripening starts from bottom to top.

Harvesting and Processing : Harvesting of sugarcane at a proper time i.e. peak maturity, by adopting right technique is necessary to realize maximum weight of the millable canes (thus sugar) produced with least possible field losses under the given growing environment.

-budded stalks or cuttings – these are known as “setts” or seeds.

Planting is generally done with the advent of warm weather after the cold season during the

There are three methods of planting : 1. Flat planting, 2. Furrow planting and 3. Trench

In this case shallow furrows are made by plough 80-100 cm apart; seeds or setts are placed in shallows end to end and covered with 5-7 cm of soil; then the field is leveled up with a beam. The field is then irrigated by spreading water.

In this method, furrow in the field are made by means of a ridger 15cm or 20 cm deep. Then setts are placed end to end or otherwise in furrows and covered with the soil at a depth of 5-7 cm in such a way that the upper portion of the furrow is left unfilled. Immediately after these operations, water is let into furrow.

In this type rectangular and 20-25 cm deep trenches are made bottom of the furrow is then dug up and loosened , next shallow pits or furrows are made in the bed of the trench where setts are laid end to end or otherwise; setts are

7 cm soil. Then water is into the trenches.

:This stage starts from 270 days after planting and continues till about 360 days. In this phase, vegetative growth is reduced and accumulation of sugar is increased and cane stalks converts simple sugars (fructose, glucose) into sucrose.

There is more quantity of sugar in the lower parts and low in the higher or upper parts of sugarcane because sugarcane stalk ripening starts from bottom to top.

Harvesting of sugarcane at a proper time i.e. peak maturity, by adopting right technique is necessary to realize maximum weight of the millable canes (thus sugar) produced with least possible field losses under the given growing environment.

SOURCES OF SUGARS AND these are known as “setts” or seeds.

Planting is generally done with the advent of warm weather after the cold season during the

There are three methods of planting : 1. Flat planting, 2. Furrow planting and 3. Trench

100 cm apart; seeds 7 cm of soil; then the field

method, furrow in the field are made by means of a ridger end to end or otherwise in furrows 7 cm in such a way that the upper portion of the furrow is left unfilled. Immediately after these operations, water is let into furrow.

25 cm deep trenches are made – the bottom of the furrow is then dug up and loosened , next shallow pits or furrows are made in the bed of the trench where setts are laid end to end or otherwise; setts are then covered

This stage starts from 270 days after planting and continues till about 360 days. In this phase, vegetative growth is reduced and accumulation of sugar is

fructose, glucose) into sucrose.

There is more quantity of sugar in the lower parts and low in the higher or upper parts of

Harvesting of sugarcane at a proper time i.e. peak maturity, by adopting right technique is necessary to realize maximum weight of the millable canes (thus sugar) produced with least possible field losses under the given growing environment.

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BOTANY: SEM – III, PAPER-C6T: ECONOMIC BOTANY, UNIT Harvesting: Sugarcane matures in 10

Different Indicators of harvesting are leaves become yellow, plants stops growing and arrows come out, cane produces metallic sounds, buds swell out and eyes start sprouting.

In India harvesting of sugarcane is carried out at 10 to 18 months stage, depending upon the planting time and crop maturity.

Types of harvesting :

A. Manual Harvesting Hand knives, cutting blade or hand axes are used for manual harvesting.

B. Mechanical Harvesting

along the rows of cane removing the leafy tops of the cane and cutting the stalk into short pieces or "billets". Billets are loaded into bins which are towed alongside the harvester.

When full, the bins are taken by road or tramway to the sugar mill.

Prevention of Moisture loss in the Harvested cane

To harvest the cane at peak maturity (i.e., avoiding cutting of either over under-matured cane)

Early varieties have to be harveste to 12 months age.

Cutting cane to ground level so that the bottom sugar rich internodes are harvested which add to yield and sugar

De-topping at appropriate height so that the top immature internodes are eliminated.

Proper cleaning of the cane i.e., removing the extraneous matter such as leaves, trash, roots etc.

Quick disposal of the harvested cane to factory

ugarcane matures in 10-12 month in North India and 18-20 month in South India.

n India harvesting of sugarcane is carried out at 10 to 18 months stage, depending upon the planting time and crop maturity.

Hand knives, cutting blade or hand axes are used for manual

ting : Sugarcane is harvested by mechanical harvester which move along the rows of cane removing the leafy tops of the cane and cutting the stalk into short pieces or "billets". Billets are loaded into bins which are towed alongside the harvester.

l, the bins are taken by road or tramway to the sugar mill.

Prevention of Moisture loss in the Harvested cane :

To harvest the cane at peak maturity (i.e., avoiding cutting of either over

Early varieties have to be harvested at 10 to 11 months age and mid-season varieties at 11

Cutting cane to ground level so that the bottom sugar rich internodes are harvested which

topping at appropriate height so that the top immature internodes are eliminated.

Proper cleaning of the cane i.e., removing the extraneous matter such as leaves, trash,

Quick disposal of the harvested cane to factory.

SOURCES OF SUGARS AND 20 month in South India.

n India harvesting of sugarcane is carried out at 10 to 18 months stage, depending upon the

Hand knives, cutting blade or hand axes are used for manual

Sugarcane is harvested by mechanical harvester which move along the rows of cane removing the leafy tops of the cane and cutting the stalk into short pieces or "billets". Billets are loaded into bins which are towed alongside the harvester.

To harvest the cane at peak maturity (i.e., avoiding cutting of either over-matured or

season varieties at 11

Cutting cane to ground level so that the bottom sugar rich internodes are harvested which

topping at appropriate height so that the top immature internodes are eliminated.

Proper cleaning of the cane i.e., removing the extraneous matter such as leaves, trash,

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BOTANY: SEM – III, PAPER-C6T: ECONOMIC BOTANY, UNIT PROCESSING OF SUGARCANE

1. Collecting the harvested cane:

mechanical methods. Canes are cut at ground level, its leaves are removed and the top is trimmed off by cutting off the last mature joint. Cane is then placed into large piles and picked up, tied, and transported to a sugar factory.

2. Prevention of moisture loss in the harvested cane:

and sprinkling with water both under sun and shade reduced the moisture loss and prevented quality deterioration.

3. Cleaning and Crushing: Stalks are thoroughly washed and cut when reaching the sugar mill.

After the cleaning process, a machine led by a series of rotating knives, shreds the cane into pieces. This is known as "grinding." During grinding, hot water is sprayed on to

dissolve any remaining hard sugar. The smaller pieces of cane are then spread out on a conveyer belt.

4. Juicing: The shredded pieces of sugarcane travel on the conveyer belt through a series of heavy-duty rollers, which extract juice fr

dried and used as fuel. The raw juice moves on through the mill to be clarified.

5. Clarifying: Carbon dioxide and the milk of a lime are added to the liquid sugar mixture and it is heated to the boiling point, as the process of clarifying begins. As the carbon dioxide travels through the liquid it forms calcium carbonate, which attracts non

wax) from the juice, and pulls them away from the sugar juice. The juice is then pushe a series of filters to remove any remaining impurities.

6. Evaporation: The clear juice which results from the clarifying process is put under a vacuum, where the juice boils at a low temperature and begins to evaporate. It is heated until it fo

thick, brown syrup.

ARCANE :

Collecting the harvested cane: Mature canes are gathered by a combination of manual and mechanical methods. Canes are cut at ground level, its leaves are removed and the top is trimmed off by cutting off the last mature joint. Cane is then placed into large piles and picked up, tied,

d transported to a sugar factory.

2. Prevention of moisture loss in the harvested cane: Covering the harvested cane with trash and sprinkling with water both under sun and shade reduced the moisture loss and prevented

Stalks are thoroughly washed and cut when reaching the sugar mill.

After the cleaning process, a machine led by a series of rotating knives, shreds the cane into pieces. This is known as "grinding." During grinding, hot water is sprayed on to

dissolve any remaining hard sugar. The smaller pieces of cane are then spread out on a conveyer

The shredded pieces of sugarcane travel on the conveyer belt through a series of duty rollers, which extract juice from the pulp. The pulp that remains or

dried and used as fuel. The raw juice moves on through the mill to be clarified.

Carbon dioxide and the milk of a lime are added to the liquid sugar mixture and it point, as the process of clarifying begins. As the carbon dioxide travels through the liquid it forms calcium carbonate, which attracts non-sugar debris (fats, gums, and wax) from the juice, and pulls them away from the sugar juice. The juice is then pushe

a series of filters to remove any remaining impurities.

The clear juice which results from the clarifying process is put under a vacuum, where the juice boils at a low temperature and begins to evaporate. It is heated until it fo

SOURCES OF SUGARS AND Mature canes are gathered by a combination of manual and mechanical methods. Canes are cut at ground level, its leaves are removed and the top is trimmed off by cutting off the last mature joint. Cane is then placed into large piles and picked up, tied,

Covering the harvested cane with trash and sprinkling with water both under sun and shade reduced the moisture loss and prevented

Stalks are thoroughly washed and cut when reaching the sugar mill.

After the cleaning process, a machine led by a series of rotating knives, shreds the cane into pieces. This is known as "grinding." During grinding, hot water is sprayed on to the sugarcane to dissolve any remaining hard sugar. The smaller pieces of cane are then spread out on a conveyer

The shredded pieces of sugarcane travel on the conveyer belt through a series of om the pulp. The pulp that remains or "bagasse" is

Carbon dioxide and the milk of a lime are added to the liquid sugar mixture and it point, as the process of clarifying begins. As the carbon dioxide travels sugar debris (fats, gums, and wax) from the juice, and pulls them away from the sugar juice. The juice is then pushed through

The clear juice which results from the clarifying process is put under a vacuum, where the juice boils at a low temperature and begins to evaporate. It is heated until it forms into

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7. Crystallization: By evaporating what little water is left in the sugar syrup, crystallization takes place. Inside a sterilized vacuum pan, pulverized sugar is fed into the pan as the liquid evaporates, causing the formation of crystals. The remaining mixture is a thick mass of large crystals, which is sent to a centrifuge to spin and dry the crystals. The dried product is raw sugar, still inedible.

8. Refinery: Raw sugar is transported to a Cane Sugar Refinery for the rem

minerals and other non-sugars, which still contaminate the sugar. This is known as the purification process. Raw sugar is mixed with a solution of sugar and water to loosen the molasses from the outside of the raw sugar crystals, producing a

"magma." Large machines then spin the magma, which separate the molasses from the crystals.

Crystals are promptly washed, dissolved and filtered to remove impurities. The golden syrup which is produced is then sent through filters to

concentrated, clear syrup, which is again fed into a vacuum pan.

By evaporating what little water is left in the sugar syrup, crystallization takes place. Inside a sterilized vacuum pan, pulverized sugar is fed into the pan as the liquid on of crystals. The remaining mixture is a thick mass of large crystals, which is sent to a centrifuge to spin and dry the crystals. The dried product is raw sugar,

Raw sugar is transported to a Cane Sugar Refinery for the rem

sugars, which still contaminate the sugar. This is known as the purification process. Raw sugar is mixed with a solution of sugar and water to loosen the molasses from the outside of the raw sugar crystals, producing a thick matter known as

Crystals are promptly washed, dissolved and filtered to remove impurities. The golden syrup which is produced is then sent through filters to remove the color and water. What's left is concentrated, clear syrup, which is again fed into a vacuum pan.

SOURCES OF SUGARS AND By evaporating what little water is left in the sugar syrup, crystallization takes place. Inside a sterilized vacuum pan, pulverized sugar is fed into the pan as the liquid on of crystals. The remaining mixture is a thick mass of large crystals, which is sent to a centrifuge to spin and dry the crystals. The dried product is raw sugar,

Raw sugar is transported to a Cane Sugar Refinery for the removal molasses, sugars, which still contaminate the sugar. This is known as the purification process. Raw sugar is mixed with a solution of sugar and water to loosen the thick matter known as

Crystals are promptly washed, dissolved and filtered to remove impurities. The golden syrup remove the color and water. What's left is

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BOTANY: SEM – III, PAPER-C6T: ECONOMIC BOTANY, UNIT 9. Separation and Packaging:

separate the different sized sugar crystals. Large and labeled as white, refined sugar.

By-Products

1. Raw sugar:

A. Raw sugar is obtained from the processing of the sugar cane juice extracted from the sugar cane stalks.

B. The juice is clarified with lime and subsequently concentrated to produce is a mixture of crystals and surrounding dense, dark brown liquid called

C. The crystals (raw sugar) are separated from the molasses by centrifugation.

2. Sugarcane Juice : It is preferable to remove the rind portion of the cane by suitable means as the pigments present in the rind contribute to dark colour and unpleasant taste to the juice.

3. Gur or Jaggery : The result of the milling process is pure w

cane sugar, called Panela (right). The earliest modern record of Panela is around 3000BC in India, where Panela was known as Gur Jaggery, or more commonly today Gur, or 'poor people’s sugar'.

Once the final evaporation and drying process is done, screens separate the different sized sugar crystals. Large and small crystals are packaged and shipped,

Sugar crystals

Products of sugarcane industry

Raw sugar is obtained from the processing of the sugar cane juice extracted from the sugar

The juice is clarified with lime and subsequently concentrated to produce massecuites is a mixture of crystals and surrounding dense, dark brown liquid called molasses

are separated from the molasses by centrifugation.

It is preferable to remove the rind portion of the cane by suitable means as the pigments present in the rind contribute to dark colour and unpleasant taste to the juice.

The result of the milling process is pure whole unrefined non

cane sugar, called Panela (right). The earliest modern record of Panela is around 3000BC in India, where Panela was known as Gur Jaggery, or more commonly today Gur, or 'poor people’s

SOURCES OF SUGARS AND Once the final evaporation and drying process is done, screens

small crystals are packaged and shipped,

Raw sugar is obtained from the processing of the sugar cane juice extracted from the sugar

massecuites which molasses.

It is preferable to remove the rind portion of the cane by suitable means as the pigments present in the rind contribute to dark colour and unpleasant taste to the juice.

hole unrefined non-centrifugal cane sugar, called Panela (right). The earliest modern record of Panela is around 3000BC in India, where Panela was known as Gur Jaggery, or more commonly today Gur, or 'poor people’s

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Sugarcane Juice

Procedure for Preparation of jaggery:

A. Fresh sugarcanes are cut from the fields, canes are cut in such a way that the head and tail are chopped off. They are carefully brought in a plastic sack, to the place where they are made juice.

B. To extract juice from the sugarcane, they use a small power run machine, where at one side four or five canes are fed, and at the other end, extracted sugar cane juice is directly feed to the vessel.

C. Next step involved is boiling the extracted juice, is usually called as kadai.

4. Molasses : Molasses is a viscous byproduct of the processing of sugar cane. To make molasses, the sugar cane juice is extracted from the canes, usually by crushing or mashing.

juice is boiled to concentrate it, which promotes the crystallization of the sugar. The result of this first boiling and removal of the sugar crystals is first molasses.

5. Bagasse: The bagasse (or the crushed cane fibres), which results from the mil

the boilers for steam production which is used to power the process. The surplus bagasse is used in industry, to produce power, make paper, building materials, as a fuel and even as stock feeds.

Gur or Jaggery

Procedure for Preparation of jaggery:

. Fresh sugarcanes are cut from the fields, canes are cut in such a way that the head and tail are chopped off. They are carefully brought in a plastic sack, to the place where they are made juice.

. To extract juice from the sugarcane, they use a small power run machine, where at one side four or five canes are fed, and at the other end, extracted sugar cane juice is directly feed to the

. Next step involved is boiling the extracted juice, juice is feed to a large big iron vessel, which

Molasses is a viscous byproduct of the processing of sugar cane. To make molasses, the sugar cane juice is extracted from the canes, usually by crushing or mashing.

juice is boiled to concentrate it, which promotes the crystallization of the sugar. The result of this first boiling and removal of the sugar crystals is first molasses.

The bagasse (or the crushed cane fibres), which results from the mil

the boilers for steam production which is used to power the process. The surplus bagasse is used in industry, to produce power, make paper, building materials, as a fuel and even as stock feeds.

SOURCES OF SUGARS AND . Fresh sugarcanes are cut from the fields, canes are cut in such a way that the head and tail are chopped off. They are carefully brought in a plastic sack, to the place where they are made juice.

. To extract juice from the sugarcane, they use a small power run machine, where at one side four or five canes are fed, and at the other end, extracted sugar cane juice is directly feed to the

juice is feed to a large big iron vessel, which

Molasses is a viscous byproduct of the processing of sugar cane. To make molasses, the sugar cane juice is extracted from the canes, usually by crushing or mashing. The juice is boiled to concentrate it, which promotes the crystallization of the sugar. The result of this

The bagasse (or the crushed cane fibres), which results from the milling, is used in the boilers for steam production which is used to power the process. The surplus bagasse is used in industry, to produce power, make paper, building materials, as a fuel and even as stock feeds.

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6. Ethanol : Sugarcane can also be used to make ethanol, a liquid that can be used as an automotive fuel or a gasoline additive. Sugarcane is an excellent feedstock because the biomass of the sugarcane plant is relatively rich in the sugar that can be readily turned into fuel.

7. Syrup : Sugar cane syrup is a thick syrup that is created by evaporating the juice extracted from sections of sugar cane. The preparation of this type of cane syrup usually involves

the juice for several hours, and making sure to skim the surface of the juice throughout the process. When prepared properly, this approach yields a thick syrup that is extremely sweet, making it ideal for use in both home cooking and the preparati

8. Candy : Candy is a type of confectionery mineral composed of relatively large sugar crystals.

The candy is formed by allowing a supersaturated solution of sugar and water to crystallize onto a surface suitable for crystal nuclea

9. Rum (40% alcohol) : Rum is a distilled beverage made from sugarcane by products such as molasses and sugarcane juice by a process of fermentation and distillation.

10. Filter cake or mud press : Filter cake or mud extraction of cane stalks containing 5

30% fiber; 10-20% ash and other micronutrients. It is a by

Molases Bagasse

Sugarcane can also be used to make ethanol, a liquid that can be used as an automotive fuel or a gasoline additive. Sugarcane is an excellent feedstock because the biomass

latively rich in the sugar that can be readily turned into fuel.

Sugar cane syrup is a thick syrup that is created by evaporating the juice extracted from sections of sugar cane. The preparation of this type of cane syrup usually involves

the juice for several hours, and making sure to skim the surface of the juice throughout the process. When prepared properly, this approach yields a thick syrup that is extremely sweet, making it ideal for use in both home cooking and the preparation of commercial foods

Candy is a type of confectionery mineral composed of relatively large sugar crystals.

The candy is formed by allowing a supersaturated solution of sugar and water to crystallize onto a surface suitable for crystal nucleation, such as a string or stick.

Rum is a distilled beverage made from sugarcane by products such as molasses and sugarcane juice by a process of fermentation and distillation.

Filter cake or mud press is a chocolate, sticky waste during juice extraction of cane stalks containing 5-15 % protein, calcium and phosphorus; 5

20% ash and other micronutrients. It is a by-product with high potential as

SOURCES OF SUGARS AND

Sugarcane can also be used to make ethanol, a liquid that can be used as an automotive fuel or a gasoline additive. Sugarcane is an excellent feedstock because the biomass

latively rich in the sugar that can be readily turned into fuel.

Sugar cane syrup is a thick syrup that is created by evaporating the juice extracted from sections of sugar cane. The preparation of this type of cane syrup usually involves boiling the juice for several hours, and making sure to skim the surface of the juice throughout the process. When prepared properly, this approach yields a thick syrup that is extremely sweet,

on of commercial foods.

Candy is a type of confectionery mineral composed of relatively large sugar crystals.

The candy is formed by allowing a supersaturated solution of sugar and water to crystallize onto

Rum is a distilled beverage made from sugarcane by products such as

press is a chocolate, sticky waste during juice 15 % protein, calcium and phosphorus; 5-15 % sugar; 10-

product with high potential as

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important component of organic fertilizer and animal feed and as source of sugarcane wax and methane (gas for fuel) when process.

Candy of sugar

REFERENCES :

1. Studies In Botany Vol. – (2006).

2. B.Sc. SEM- IV (H)- CC 9

Botany, Dinabandhu Andrews College

3. SUGARCANE (SACCHARUM SPP.) SAFETY ASSESSMENT OF TRANSGENIC ORGANISMS IN THE ENVIRONMENT: OECD CONSENSUS DOCUMENTS, VOLUME 6 © OECD 2016

4. Photographs taken from Google chrome

organic fertilizer and animal feed and as source of sugarcane wax and methane (gas for fuel) when process.

Filter cake or mud press

– II : D. Mitra, J. Guha, S. K. Chowdhury . Moulik Library.

CC 9 Economic Botany , By Dr. Krishna Chaudhury, Department of Dinabandhu Andrews College (2020).

SUGARCANE (SACCHARUM SPP.) SAFETY ASSESSMENT OF TRANSGENIC ORGANISMS IN THE ENVIRONMENT: OECD CONSENSUS DOCUMENTS,

6 © OECD 2016

taken from Google chrome.

SOURCES OF SUGARS AND organic fertilizer and animal feed and as source of sugarcane wax and

Filter cake or mud press

II : D. Mitra, J. Guha, S. K. Chowdhury . Moulik Library.

Dr. Krishna Chaudhury, Department of

SUGARCANE (SACCHARUM SPP.) SAFETY ASSESSMENT OF TRANSGENIC ORGANISMS IN THE ENVIRONMENT: OECD CONSENSUS DOCUMENTS,

sugarcane

Contents:

SUGARCANE

Sugarcane Plant

Morphology :

Leaf and Inflorescence

Cultivation:

Leaf and Inflorescence Differents parts of sugarcane

Small pieces of sugarcane

Differents parts of sugarcane

By-Products

Sugar crystals

Products of sugarcane industry

Sugarcane Juice

Gur or Jaggery

Molases Bagasse

Candy of sugar

REFERENCES :

Filter cake or mud press

Filter cake or mud press