Sugarcane and sugarbeet are the main sources of sugar in the world.
Out of total sugar produced in the world 60 per cent is obtained only
Asia is the largest producer of sugar followed by Europe
Most of the sugar in Asia comes from sugarcane whereas in Europe from
Presently sugarcane is grown in an area of 16 m. ha. in over 79 countries.
The global production of raw sugar is 112 m.t.
The consumption is anticipated at 110 m.t. with a little carryover
stocks. India stands first in area (3.93 m. ha) and production (167
m.t) among the sugarcane growing countries of the world.
However, per hectare yields (68 t/ha) are less than many important
The main reason for low productivity of sugarcane in the country is
that this crop is grown in very small holdings by onillious of farmers
under extremely diverse growing conditions - most favourable ones to
least favourable ones.
Therefore, our sugarcane production problems are quiet different
from other countries and hence, require specific production technologies
that could be adopted by our farming situations.
Uttar Pradesh has the largest area almost 50 per cent of the cane
area in the country, followed by Maharashtra, Karnataka, Tamil Nadu,
Andhra Pradesh, Gujarat, Bihar, Haryana and Punjab. These nine are most
important sugarcane producing states.
Sugarcane production is also highest in U.P. followed by Maharashtra.
Productivitywise, Tamilnadu stands first with over 100 tonnes per hectare
followed by Karnataka, Maharashtra. Bihar has the lowest productivity
amount the major sugarcane growing states.
The sugar Industry is the second largest agro-based industry, next
only to Textiles, in the country.
There are 444 sugar factories (1995-96) which utilise around 40-50%
of the cane produced manufacturing 16.45 m.t of sugar with an average
crushing capacity of 2,452 tonnes per day and a crushing duration of
The sugar industry contributes over 1,000 crores to the Central Exchequer
as excise duty and taxes annually.
Besides, almost an equal amount is realised by the state Governments
through purchase taxes, cess etc.
At present sugarcane price, total value of sugarcane produced in
the country is around 15,000 crores per year.
The domestic sugar consumption is 13.2 m.tonnes with an export of
The percapita consumption of white sugar is 14.1 kg and that of gur
and Khand sari is 8.1 kg.
Sugar factories, being located in rural areas, supporting huge economic
activities in the rural India. This sugar industry generates rural employment.
Sugarcane is a renewable, natural agricultural resource because it
provides sugar, besides biofuel, fibre, fertilizer and myriad of by
products/co-products with ecological sustainability.
In addition to sugar, 38 value added products of commercial importance
Sugar juice is used for making white sugar, brown sugar (Khandsari)
and Jaggery (Gur).
The main by products of sugar industry are bagasse and molasses. Molasses,
the chief by-product, is the main raw material for alcohol and thus
for alcohol - based industries in the country.
During the year 1994-95, 6.5 million tonnes of molasses was produced
in the country. Sugarcane bagasse (the fibrous material leftover after
crushing) is the chief source of power in the sugar mills.
Excess bagasse is now being used as raw material in the paper industry.
Besides, co-generation of power using bagasse as fuel is considered
feasible in most sugar mills, it has been estimated that about 3500
MW power can be generated annually with out extra fuel and investments
much less than required for generating the same through thermal power
Another by-product, Pressmud, contains Considerable amount of plant
nitrients and could be an important source of organic matter, major
Sugarcane green tops are used as cattle feed. In urban areas sugarcane
juice has great demand as a thirst quencher.
Sugarcane provides the cheapest form of energy giving food (Sucrose)
with the lowest unit of land area per unit of energy produced.
It has been estimated that an average man's annual food consumption
is equivalent approximately to one million calories.
Under present agricultural system, this is produced by 1/8 of an acre
of sugarcane, while whole wheat flour requires seven times, milk 20
times and beef over 100 times as much land to produce the same amount.
Modern sugarcane is a complex hybrid of two or more of five species
of the genus Saccharum.
It belongs to family Gramineae, class monocotyledons and order glumaceae
sub family panicoidae, tribe Andripogoneae and subtribe saccharininea.
The cultivated canes belong to two main groups: (a) thin, hardy north
Indian types S.barberi and the Chinese S.Sinense and (b) thick, juicy
noble canes S.Officinarum.
Highly prized cane is S.Officinarum. It is probably evolved from
S.robustum by introgression from other genera.
Thus, S.robustum is the closest wild relative and putative ancestor
It is agreed that the origin of S.officinarum is the Indo-Myanmar
china border with New Guinea as the main centre of diversity.
The officinarums are called the "noble canes' due to thick,
juicy, low-fibred canes of high sucrose content.
The process of nobilization in Sugarcane is the modified back crossing
of wild cane.
S.spontaneum with S.Officinarum and a repeated back crossing to the
noble parent (S.Officinarum).
Some of the important noble cane cultivars were Otaheita, Cheribon,
Calodonia, Badila etc.
However, by 1975, the noble cane era ended due to serious diseases
like mosaic, sereh, smut and red rot.
It is stated that the cradle of cultivated sugarcane is the region
where two wild species i.e., saccharum spontaneum and S.robustum are
found. S.robustum is derived from natural crossing between S.spontaneum
and Miscanthis floridulus and the origin is New Guinea.
The origin of S.spontaneum is subtropical India. The habitat of these
two wild canes is swamps, river banks, water courses etc.
One small group of canes is S.edule which is related to S.robustum
and the aborted inflorescences of these species are used as food by
the natives of Melanesia.
Cultivation of sugarcane in India dates back to the Vedie period.
The earliest mention of sugarcane cultivation is found in Indian
writings of the period 1400 to 1000 B.C. the word 'sugar' is derived
from the Sanskrit word 'Sankkara' or 'sarkara'.
Barber (1931) was of the opinion that the thin Indian canes probably
originated in the moist parts of north eastern Indian, from some plant
closely related to Saccharum spontaneum. (Kans).Tropical cane might
have originated in some of the larger islands of Occania, most probably
in New Guinea.
Brandes (1956) also concluded that it originated in New Guinea, where
various forms of thick, tall, tropical cane have been grown from ancient
The genus Saccharum has five important species viz.,
The first three species are the cultivated species and the last two are
This is the species usually referred to when we speak of sugarcane.
This is one of the original cultivated species, though none of the
original officinarums is industrially grown at present.
Several officinarum varieties were under cultivation before the advent
of hybrid varieties. It is rich in sucrose.
Its stalks are vigorous and long with low fibre content. The Dutch
scientists called them "noble canes". It has 2n=80 chromosomes.
At present they are grown for chewing purpose.
This is known as "Chinese Cane" as its place of origin is
central and South east China.
It is thin stalked with long internodes, and long and narrow leaves.
They are low and in sucrose and purity, high in fibre and starch.
The chromosome number is 2n=111 to 120. "Uba" is one of
the notable varieties under this species which was in cultivation in
At present the species is considered unsuitable for commercial cultivation.
This species derives its name from the scientist Dr.C.A.Barber who
described these original canes of subtropical India.
This is known as "Indian species". It has chromosome numbers
2n=81 to 124.
These were under large scale cultivation in the subtropical India
for manufacture of gur and Khandsari sugar.
These are sturdier and disease resistant and have higher sugar and
fibre contents. They are thin stalked.
The clones of this species are highly tolerant to high and low temperatures,
problem soils and water logged conditions.
However, because of their very poor yields, they are not under commercial
cultivation at present.
This species was discovered in New Guinea Islands. The stalks are
long, thick and vigorous growing.
It is rich in fibre and poor in sugar. The chromosome number is 2n=60
This is a wild species and not suitable for agricultural production.
This is also known as "wild cane". Its varieties have varying
number of chromosomes (2n=40 to 128). Considerable variation is noticed
in the morphology of the species.
In general the cane is very thin and short, the leaves are narrow
The plant is very sturdy and resistant to most diseases.
The species is not useful for sugar production.
The sugar content is very low.
This species is useful for evolving hybrid varieties particularly
to obtain disease and stress resistant types.
Both the Chinese and Indian canes were carried by Arab traders to
Persia, Syria, Cyprus, Malta and Sicily in the Mediterranean.
Alexander the great took this "honey reed" to Aftica after
the conquest of India. By the 15th centruty it reached Europe via Egypt
and Marocco and in the 17th century, it moved to the "Sugar isles"
of the Caribbean and North East Brazil.
By the 19th century sugar beet got established as an industrial crop.
But 60 per cent of sugar comes from sugarcane and is distributed
in 37 North and South of Equator.
Presently this giant grass is grown in over 79 countries.
Sugarcane is intimately associated with Indian mythology.
The word saccharum seems to originate from Sanskrit word "Sarkara".
It symbolises prosperity for it adorns Goddess of wealth "Sri Lakshmi".
The most ancient reference to sugarcane is in Athervaveda which is
5000 years old.
It is also referred extensively in Buddhist literature. During Alexander's
invasion, hig generals observed sugarcane as a closely managed garden
Now India has been widely accepted as the original home of this sugarcanes
that were under cultivation in North India.
Ancient Greek doctors referred it as "Indian salt".
Sugarcane is grown over the land surface of the earth between latitudes
35oN and 35oS.
The important sugarcane producing countries in the world are India,
Cuba, Brazil, Mexico, Pakistan, chine, Philippines and Thailand.
It is one of the important crops of the world cultivated over an
Modern Techniques of Raising Field Crops area of 13.46 million hectares
with a total production of 754.13 million tonnes of cane (1979)
In India area and production of sugarcane has been fluctuating from
year to year depending upon pricing policy and climatic conditions.
It occupies about 3.1 million hectares. The total production of cane
is 156.45 million tonnes.
Uttar Pradesh has the largest acreage under sugarcane, and accounts
for about 52 per cent of the area under this crop in whole of India
and also accounts for 40 per cent of the total annual production.
Productivity is the highest in Tamil Nadu followed by Maharashtra
India ranks first among sugarcane-growing countries of the world in
both extent of area and production of cane. Along with white sugar,
Khandsari (indigenous) sugar and gur(jaggery) are also
consumed in the country.
Parthasarathy (1946) referred to Tamil classics of the Sangam period
(2000BC) Pattirrup-pattu where refrences were made to growth, arrowing
Caraka reported in 100BC about existance of two sugarcane types viz.,
iksh and Paundra.
In 200 BC Patanjali mentioned that by about 400 BC sugarcane was familiar
at Takshasila. There were citations on sugarcane during 800 BC in Atharva
Veda and Manu in 1000 BC.
Sugarcane was first mentioned in China during 286 AD (Bashan)
and it was reported to be known in the period of Su-ma-siang Ju.
After the time of Buddha, Indian sailors who possibly had contacts
with Burma, Indonesia and Malaya would have brought Saccharum officinarum
to India from Indonesia.
Saccharum is the Latin name proposed by Linne in 1753 as a
derivation from Karkara and Sakkara from Sanskrit and Prakrit.
It is the opinion of many explorers that sugarcane had its origin
in Saccharumbarberi Jesweit of North India, and that
Saccharum officinarum had Polynesian origin.
Barber and Jesweit(1930) indicated that Saccharum
officinarum evolved in Malaysia - Indonesia-Papua-new Guinea region
or in the islands of Polynesia or Melanesia groups.
Brandes et al.have mentioned in records of their expedition
during 1928 that maximum diversity was noted in New Guinea from where
Saccharum officnarum might have evolved and since S.
robustum was endemic to this area, the latter may be the ancestor
of the former. It was accepted then as both the species had chromosome
number of 2n= 80. Warner and Grassl also confirmed it after the expedition
Ikisan - Area, Production and Productivity of Sugarcane
Area, Production and Productivity
The total sugarcane area during 1950 – 51 was 1.7 million hectares
which rose to 2.46 million hectares by 1960 – 61 and to 2.62 million
hectares by 1970 – 71. Over the last 25 years, the area has expanded
by 45.8 percent and the present area is 3.82 million hectares.
Sugarcane production also had similar increases. During the year 1994
– 95, it was an all time high of 271m. tonnes.
Sugarcane is cultivated in the most of the Indian states at present.
Uttar Pradesh has the largest area almost 50 per cent of the cane area
in the country, followed by Maharashtra, Karnataka, Tamil Nadu, Andhra
Pradesh, Gujarat, Bihar, Haryana and Punjab. These nine are the most
important sugarcane producing States.
World Sugarcane area, production and productivity in different
Countries during 2004
Area in ha.
Production in Mt
Productivity in Kg/Ha
United States of America
Source : Faostat citation 2005
Sugarcane area, production and productivity in different
States of India for 2001-02
Sugarcane area (’000 ha)
Sugarcane production (’000 tonnes)
Sugarcane productivity (tonnes/ha)
Districtwise Area, Production & Productivity of Sugarcane
in Andhra Pradesh 2003-04
Area in Hectares
Production in tonnes
Yield in Kg/ha
Source : Season and Crop report , TN Govt.
Area, Productivity and Production of Sugarcane in Andhra
Area in lakh hectares (coming for harvest)
Productivity in Kgs/hect
Production in lakh tonnes
Average of preceding 5 years (1998-99 to 2002-2003)
Sugarcane production is highest in Uttar Pradesh followed by Maharashtra.
Productivity-wise, Tamil Nadu stands first with over 100 tonnes per
hectare followed by Karnataka and Maharashtra. Bihar has the lowest
productivity among the major sugarcane growing States.
The first sugar mill was established during 1784 in Bengal on the
banks of river Hoogly. During 1994 – 95, there were 408 mills in operation
with an average crushing capacity of 2452 tonnes per day and a crushing
duration of 161 days.
Sugarcane belongs to the genus Saccharum in the family Gramineae,
Cultivated sugarcane is classified into three species.
These are thick and juicy canes good for chewing purpose
This species includes the tropical canes indigenous
to the New Guinea.
These canes contain high sugar content, low fibre and
produce high tonnage.
These are generally resistant to smut but are susceptible
to red rot and mosaic diseases.
The cultivation of this species is limited to tropical
areas. But in recent years these canes have been succeeded by hybridisation
among Officianarum, spontaneum and other species in subtropical regions.
This species of cultivated sugarcane is indigenous to
This species is characterised by long and thin stalks,
broad leaves, low to medium sucrose content and early maturity.
This species includes 'Pansahi', 'Nargori' and 'Mungo'
groups of sugarcane.
Internodes of these canes are long and more or less
zigzag and nodes are prominent.
This species is also indigenous to north-eastern India.
It characterised by short mid thin stalks, narrow leaves,
low to medium sucrose content, and early maturity.
This species includes 'Sarethe' and 'Sunnabile' groups
of sugarcane. Both the above mentioned species, indigenous to north-eastern
India were in cultivation for many centuries but now-a-days canes of
these species have been replaced by complex hybrid clones.
In addition to the above three cultivated species there
are two wild species S. spontaneum and S. robustum.
Sugarcane used for the production of white sugar, Jaggery (Gur), Khandsari.
In addition, sugarcane also used for chewing and extraction of juice
for beverage purpose.
Manufacture of Sugar
Sugarcane consists of sugars as well as non-sugars, several processes
such as clarification, concentration, crystallisation and purification
are needed to separate sugar from non sugars.
The main objective of the heavy complex machinery installed in a sugar
factory is to aid such separation in cane juice in the most efficient
Modern Manufacturing Processes
The cane stalks are carried in the cane carrier by two endless chains
of roller type and placed at an angle.
They are cut into chips by a set of revolving knives and are also
torn into shreds by hammer mill shredders reversal of cane knives is
also being adopted to improve efficiency of cane preparation.
The shredders help shredding the cane to improve mill extraction and
Heavily grooved crusher rollers break the cane and extract the juice.
Intensive preparation of cane helps in increasing the capacity and extraction
of the milling plant.
A sugar mill consists of multiple units (4 to 6) of three roller combination
(12 to 18 rollers in all). In each set, three rollers are arranged in
a triangular form and are called (i) Cane or feed roller (ii) Top roller
and (iii) bagasse or discharge roller.
Feed roller and bagasse roller are fixed at the bottom while the top
roller may vary in position according to the feed of cane and the thickness
of matting of prepared cane.
Steam engines or turbines are used for driving the mills. Hydraulic
pressure on the top roller enables extraction of maximum juice from
the crushed cane leaving bagasse.
The final bagasse or crushed cane is wood fibre containing about
48% to 50% moisture and is generally used in the boilers as fuel but
can be used for manufacture of paperboard of paper.
Sprays of water or thin juice and this process is called ' imbibition'
Adoption of modern methods in imbibition enables extraction of over
93% of sugar in cane, and this is known as sugar extraction .
The mixed juice contains particles of fine bagasse which are removed
before the juice goes for clarification.
The juice from the mills is turbid, dark green in colour, acidic
in character and contains both soluble and insoluble impurities.
These are removed by using chemicals and heat as clarifying agents
and this process is called clarification.
Heating and filtering removes the colloids which cause turbidity
Lime treatment removes gums, pectins, organic and inorganic acid salts
Colouring matter is removed by treatment with sulphur dioxide.
The juice extracted by the mills is passed through a metal strainer
to remove suspended purities. Use of clarifying agents like Milk of
Lime and Sulphur dioxide helps in precipitation Non-sugars as mud gets
separated from clear juice by sedimentation in classifiers and are filtered
with the help of rotary drum vacuum filters.
The precipitate from the juice is called press cake, and is used as
fertiliser and in preparation of other byproducts while the clarified
light juice is sent to the evaporators.
Two processes are in vogue in clarification the more common one is
sulphitition and the other is carbonation.
Milk of lime is added to the raw juice to neutralise the acidity of
the juice and to keep the juice alkaline up to PH 9.0-10.5.
Excess lime is neutralised by passing sulphur dioxide gas. Sulphur dioxide
is used as the chief bleaching agent to make the juice brilliant and
light in colour.
The juice treated with lime and sulphur dioxide is heated to boiling
point so that the precipitate settles down leaving the clear juice at
In this process excess of lime is neutralised by passing carbon dioxide
gas resulting in precipitate of calcium carbonate.
The lime stone mixed with coke is burnt in a special kiln to obtain
burnt lime as well as carbon dioxide.
Carbonation is a costlier process than sulphitition as the requirement
of lime is high.
The whole juice after treatments filtered using plate frame type filters.
But the latest system is to have continuous clarification in a single
tray-type clarifier with vacuum filters.
The clarified juice contains about 85% water, two thirds of which
is evaporated in a series of vaccum boiling cells of multiple effect
evaporators thus-avoiding destruction of sugar caused by boiling of
juice over direct fire or by steam in air.
This also results in better fuel economy. These evaporator are arranged
in a series and the juice is boiled in such a way that each succeeding
evaporator has a higher vacuum and therefore boils at a lower temperature.
The juice thus become more and more concentrated and in the last
evaporator turn into syrup containing about 60-65% solids and the rest
Sugar boiling and crystallisation
The evaporated syrup is black in colour. Sulphur dioxide is passed-through
this syrup to' bleach the colouring matter
The sulphured syrup is then evaporated till it gets saturate with
Seed grain is added to serve as nuclei for sugar crystals and as the
water evaporates syrup is further added.
The concentration of syrup and formation of crystals achieved in-vacuum
Pan boiling is an important skilled operation as the size and colour
of crystals of the fin product sugar are determined by the quality of
In a boiling system 3 types of massecuites A, B C are dealt with
the first Grade A' massecuite, which produced by boiling the Syrup alone
and other higher pure materials like melt etc., is centrifuged to separate
sugar as molasses and these are called 'A' sugar and 'A' heavy molasses
and after washing, 'A' light molasses. Similarly from 'B' & massecuites'
'B' & 'C' sugars.
In some sugar factories cane is prepared by two sets of cane knives
and one set of mills for primary extraction of about 65% to 70% of the
sugar content and the remaining Sugar in bagasse is extracted by the
The bagasse contains 85% moisture which has to be reduced to about
48%-50% before it can be used as fuel in the boilers.
slurry of prepared cane material is passed through the diffuser with
conveyor,it is subjected to intensive sprays of juice of progressively
The bagasse coming out of the diffuser contains large quantity of
residual juice which is squeezed out by passing the bagasse through
one or two sets of three roller mills.
The residual juice extracted by the dewatering mills is screened
and milk of lime added to bring the PH of the juice to 9.0, heated to
800 C and sent to the clarifier for settling the suspended impurities.
Operation of the diffuser is fully-automatic with minimal manual supervision.
The massecuite from the crystallisers is pumped into a revolving,
machine called 'centrifuge'. Washing with water and then steaming under
high speed, the centrifugal force of the centrifuges is increased expelling
molasses into the casing of the machine, retaining sugar crystals on-the
Spinning is continued till the- sugar crystals are practically free
from molasses. Such separation is called 'purging' or' curing.
The use of superheated steam or wash water has eliminated the process
of drying of sugar but on the other hand the sugar has to be cooled
in a cooler before it is packed in jute bags.
The final molasses which is heavy and viscous contains about one-third
sucrose, one-third reducing sugars and the rest non-sugars. It serves
as raw material for production of industrial alcohol and yeast and is
also useful as cattle feed.
Grading of sugar is done in sugar graders of vibrating type with different
decks fitted with various meshes and the sugar from each deck is collected
through separate chutes into the bags; directly.
Grading of sugar is done according, to size of grain and presently
there are five grades in India viz., A1, B, C, D & E of which A1 has
the biggest and 'E' has the smallest crystal size.
Sugar is classified according to colour also, Presently there are
only two colours 29 and 30. The later, being superior to the former.
With five grain sizes and two colours, there are in all ten grades
Recently under new gradation, Government of India reduced the existing
five grain sizes to three grades Large, Medium and Small, the two colour
series remaining as they are.
The new gradation has come into force from 1984-85 crushing season.
Packing and weighing
Sugar is packed in 100 kg bags which are stitched mostly by machines.
Sugar for export is packed in 50 kg special gunny bags having polythene
lining to withstand multiple handling and transportation to long distances.
Sugar bags are stored in pucca godowns mostly by manual labour. In
many of the factories stacking is now being done by conveyor belts and
stacking equipment. .
Raw Sugar: A major portion of world's sugar production is from sugarcane
and also from sugar beet .
Next to white sugare "Gur" is in great demand particularly
in rural India.
Uses of Jaggery
For preparing many traditional sweets.
For preparing country liquor (arrack)
Thick syrup of Jaggery (Kakvi) consumed along with chapatis and rotis.
Added to several culinary preparations.
Added as one of the ingradient in some pickles.
A component in several traditional home remidies.
Used in preparing cattle feed
Thick Jaggery solution is fed to honey bees to prepare honey.
Quality parameters of Jaggery
Colour (light, golden yellow colour)
Hardness (should be hard)
Structure (crystalline structure)
Taste (Sweet without any saltishness or any other taste)
Flavour (Pleasant flavour)
Shelf life (longer keeping quality)
Quality parameters of Juice for getting
good quality Jaggery
High sucrose and high purity
High total sugars
High level of Phosphate content.
Low level of colloidal matter, ash, mineral matter and organic non-sugar
such as nitrogen (higher N produce soft Jaggery) amino acids (higher
amino-acid content gives dark colour to Jaggery), starch and gums.
How to get good quality Jaggery
Select varieties having high sucrose content, high purity and low
Choose early maturing, high sugared varieties (COC 671, Co 6907, CoJ64,
Co 7704 etc).
Well drained medium to light textured soils with neutral pH and less
salt content are preferred.
Calcareous soils gives poor quality Jaggery.
Soils with high pH and CaCo3 gives juice with more ash and colloids
leads to poor quality.
Swampy soils - poor keeping quality.
Heavy black soils - black colour to jaggery.
Early planting is advantageous.
Avoid late and excess manuring particulary N.
Use more organic sources of nutrients.
P-application useful for better clarification.
P-application neutralise ill effects of N.
Ammonium sulphate is better N-fertlizer over urea (since sulphur is
Late application of fertlizers is deleterious.
Irrigation with saline water gives soft and saltish-taste Jaggery.
Provide less irrigation at maturity for better sugar accumulation.
Pest and disease infested cane give poor quality Jaggery.
Immature or over matured canes have less sugar and more non-sugars
and reducing sugars leads to poor keeping quality (inversion of sucrose
is a serious problem in overaged canes).
Flowered cane should be avoided.
There should not be pith in the cane.
Crush the cane within 24 hours of harvest.
Harvesting to ground level is important since, the lower internodes
are rich in sucrose.
Avoid crushing of top internodes.
Gur manufacture is an important cottage industry from ancient times.
Though considerable technology was developed on scientific lines
from imporvement in crushers for better extraction of juice to the storage
Yet, it must be admitted that the processing of gur continues to be
crude and waste ful.
Three main operations are involved in the manufacture of gur i. extraction
of Juice from cane ii. Purification of Juice, and iii) Concentration
Extraction of juice is done with a crusher or series of crushers.
A six-roller hydraulic crusher, having a crushing capacity of 4 tonnes
/ we, has been designed by the National Sugar Institute, Kanpur, which
is said to give 80% extraction and can increase the recovery of gur
from 10 to12%.
The juice is boiled for concentration and removal of dissolved foreign
material in a circular pan made of iron or zinc sheets, over a furnace.
The suspended impurities and the gummy colloidal constituents in
the Juice are removed by coagulation during the first heating, lasting
about 30-45 minutes.
Then the juice is clarrified using clarificants to remove all impurities
which would favour inversion of sugar. Lime is the most widely used
chemical clarificants by virtue of its easy availability, begins to
It is stirred slowly and intermittently to avoid loss of granular
The semi-solid mass is then put into moulds.
The word "Khandsari" is derived from the word "Khandsale"
meaning sugar house with the development of the whole sugar industry,
the word Khandsari came to represent the old indigenous process of white
Khandsari sugar is yellow to whitish in colour, opaque and dull in
texture and either powdery or very small grained.
It is said to have easy digestibility and better nutritive qualities.
UP is the cradle of the Khandsain industry.
The boiled juice called the "Rab" is taken out and filled
into bags generally made of wool, these bags are placed one over the
other and pressure is applied through mannual labour for draining out
When the flow of molasses stops, the bag is emptied into special pits
with brick flooring which is covered with a thick layer of the sea weed
The moistened sea-weed generates heat, creating chemical reactions.
In 3 days all the mass of molasses is drained out and it becomes
Every alternate day the upper layer or white sugar is removed and
the process continued until the entire material is treated.
The sugar is sun dried and then it becomes ready for market.
Much of the sugar goes into the molasses and thus the recovery is
hardly 5% the khandsari industry was started in UP and has now spread
to many states notalogy A.P, MP, Maharashtra, Punjab, Orissa and Tamil
Though no precise estimate is available about the extent of cane used
for chewing and beverage purposes, it easily ranges from 1.5 to 2.0
percent of the total cane production.
Varieties grown for chewing purpose are infact true officinarums.
Chewing cane must be attractive in colour, thick easy to peel and
split, should be juicy, having more sugar, soft with less fibre and
should have less or no wax on the rind surface.
The rind of the cane should be less thickness and hardness.
Sugarcane for juice
Sugarcane juice is consumed directly.
Cane for this purpose have higher sucrose, fructose and glucose levels
Also cane with higher extraction and less fibre and non-sugar component
in juice and preferred.
Besides selecting a good variety for choosing or for extraction of
juice, other requirement is to ensure good soil so that cane growth
is assured and thus higher juice volume.
Salt affected soils as well as saline water irrigation should be avoided
as these would affect juice taste and colour.
It is desirable to use no or less pesticides.
Late application of fertilizers, particularly of N, should be avoided
as otherwise, there could be more soluble N in juice which is undesirable.
Effluent water and polluted soils should not be used for growing
cane for chewing and juice purposes.
Broadly there are two distinct agro-climatic regions of sugarcane
cultivation in India, viz., tropical and subtropical.
However, five agro-climatic zones have been identified mainly for
the purpose of varietal development. They are
North Western Zone
North Central Zone
North Eastern Zone,
Tropical Sugarcane region
The tropical sugarcane region consists of sugarcane agro climatic
zone 4 (peninsular zone) and 5(Coastal zone) which includes the states
of Maharashtra, Andhra Pradesh, Tamil Nadu, Karnataka, Gujarat, Madhya
Pradesh, Goa, Pondichery and Kerala.
In the coastal areas of A.P. and Tamil Nadu there are extensive sugarcane
areas with high sugarcane productivities.
Floods, water logging diseases such as red rot are the main problems.
In the tropical region, sugarcane gets more or less ideal climatic
conditions for its growth.
It is cultivated with better package of practices and higher irrigation
The growing season is long with more equitable and favourable conditions
without serious weather extremes.
Being a tropical country, the agro-climatic conditions of tropical
India favour higher sugarcane and sugar yields.
The tropical region contributes about 40 per cent to the total cane
production in the country.
The productivities are higher.
The average cane yields of the major states of the region (Maharashtra,
Tamil Nadu, Karnataka, Andhra Pradesh and Gujarat) is around 80 tonnes
Maharashtra and the adjoining area of Karnataka, Gujarat and A.P.
record higher sugar recoveries.
Long hours of sunshine, cool nights with clear skies and the latitudinal
position of this area are highly favourable for sugar accumulation.
This is why average recoveries of Maharashtra and Gujarat are highest
in the country.
Moisture stress during the early part of the cane growths mostly during
March to June, is an important problem.
Smut is an important disease affecting sugarcane production in this
region particularly in the plateau region.
In the coastal areas red rot has become a major threat.
Among the pests, early shoot borer, particularly in the late planted
crops, is considerably serious.
Sub-tropical sugarcane region
Around 60-65 per cent of total cane area in the country is in the
sub-tropics. U.P, Bihar, Haryana and Punjab comes under this region.
Extremes of climate is the characteristic feature of this region.
During April to June, the weather is very hot and dry.
July to October is rainy season accounting for most of the rainfall
from S-W monsoon rains.
December and January are the very cold months temperature touching
sub-zero levels in many places.
November to March are cool months with clear sky.
The N-W zone comprising the areas in Haryana, Punjab, Western Rajasthan
and Western U.P. has very low temperature in December-January which
often cause frost.
During May and June, the temperatures are extremely high.
Because of extremes of weather, the active sugarcane growth is restricted
to 4-5 months only.
In Eastern U.P, Bihar, and West Bengal, sugarcane suffers due to floods
and water logging during monsoon months.
Several pests and diseases, particularly red rot and top borer and
pyrilla are common and serious.
The cane yields are lower in the subtropics due to short growing season,
moisture stress, more pest and disease problem, floods and water logging
and very poor ratoons.
The average yield of the four major states (U.P, Bihar, Punjab and
Haryana) is around 55 tonnes per hectare.
However, there is considerable potential to be exported.