Sugar cane

Scroll down the page to read the summary table on the sugar cane

Sugar cane: uses	Matrix for sugar production Latest generation biofuel Matrix for alcoholic fermented beverages, distillates and alcohol Also cultivated for the fresh sauce (guarapo) obtained by pressing and pressing the culm
Sugar cane: general description	Scientific name: Saccharum officinarum Family: Grasses Observed species: about 40 Commercial cultivars: complex hybrids Origin: New Guinea Diffusion: Spain (Arabs) and Sicily Cultivation in Italy: sugar cane is not cultivated Cultivation in the world: Iberian peninsula, Asia, America, Oceania and in Africa
Sugar cane: botanical analysis	Brief description of the plant: perennial tropical plant with a bushy habit Height: 4-5 meters Rhizome: hard, angular from which numerous woody stems sprout, interspersed with knots Stem or culm: one main + side. Variable color: yellow, violet, green or reddish Leaves: very long and green, lanceolate and stuck on knots with a sheath that wraps around the culm Flowers: gathered in inflorescences called panicchie Sugar: obtained from a syrupy fluid present inside the stem
Sugar cane: reproduction and maturation	Reproduction of the plant: by cuttings Transplant: mid-spring Water supply: abundant Harvest: cut the culm in the lower part, do not tear the root Timing: in general, the plant takes 12 months to fully mature
Sugar cane processing	Cut of the mature culm Fragmentation and squeezing of the culm Extraction of light, very sweet sauce → the fibrous part is destined to be transformed into energy Juice filtration Purification of the juice with lime milk Evaporation and elimination of water Centrifugation of concentrated juice → obtaining molasses
Raw cane sugar and refined	Raw cane sugar: contains 2% impurities Refined cane sugar: it undergoes further purification
Brown sugar and beet sugar	Sugar cane contains less saccharose rich in vitamin A, C, B1, B2, B6 and mineral salts higher yield of sucrose: 10 t / hectare 356 Kcal / 100 g	Beet sugar Contains more sucrose Poor in vitamins and mineral salts Lower yield of sucrose: 7 t / hectare 392 Kcal / 100g