Sugar Cane Key Terms

Sweeten your knowledge of processing sugar cane with these business terms.

By Jason Wood

Harvesting and milling sugar cane is a worldwide business. One of the staple crops of the world economy, raw sugar cane provides the basis for foods across all cultures.

If you're in the sugar cane industry, or just looking to gain a little more knowledge about how sugar cane ends up in a pure, white, crystallized form, then it's wise to familiarize yourself with some of the industry terms. Here is a look at a few terms, which will provide further information.

Centrifugal process

The centrifugal process or centrifuge as it is sometimes called is the process of separating the sugar from the sugar cane. During the process, the sugar cane is raised to a temperature above 100 degrees centigrade, while the sugar is mixed with lime. This changes the pH structure of the sugar cane and allows the materials, proteins, waxes and other impurities to be extracted.
Try: Visit the website for Plant Cultures.org for a further overview of sugar cane as well as a discussion of the centrifugal process.

Bagasse

Bagasse refers to the residual fiber that is created when sugar cane is processed. The fiber does have a significant sugar content and is often processed itself to extract additional sugar.
Try: Visit the website for Sucrose.com for more information on the sugar extraction process and the residual fiber bagasse that is created.

Ratoon stunting disease

Ratoon stunting disease refers to a bacterial disease which attacks the ratoons of sugar cane. It is estimated that between 5% and 15% of the worldwide crop is lost to this disease each year. Once sugar cane is harvested, a ratoon, or new growth of sugar cane appears. This bacteria stunts the growth of the ratoon until ultimately the sugar cane dies.
Try: Visit the website for the University of Florida. There is a page dedicated to Ratoon stunting disease, what causes it and how to avoid it during commercial production.

Sugar cane crusher

A sugar cane crusher is a machine in which the stalks of sugar cane are loaded. The gears on the machine roll the sugar cane through, crushing it in the process. Once crushed, juice is removed and sent to filter, while the remaining bagasse is sent for processing.
Try: Visit the website for Ampro Exports, a manufacturer of sugar cane crushers. There is a diagram on the website explaining the different methods of extraction and how a sugar cane crusher is used in the process.

Sugar crystallizer

A sugar crystallizer is a machine used during the sugar cane refining process where after extraction, the sugar crystals are formed.
Try: Visit the website for the Shrijee Company where there is an explanation about sugar crystallizers.

Sugar cane juice extractor

A sugar cane juice extractor is a machine designed for commercial kitchens which removes the sugar from the cane in juice form. This sugar is slightly lower in calories than processed sugar and has a sweeter taste. Many chefs use fresh sugar cane juice when preparing desserts. It also makes a great addition to certain beverages and cocktails.
Try: Visit the website for Abamaster, a manufacturer of sugar cane juice extractors for use in commercial kitchens. There is a brief explanation of the product along with a further pdf file you may read. Food Equipment.com also has further information about the sugar cane juice extractor. Just scroll down to the bottom of the page.