The initial step towards producing high quality sugar is planting high quality sugar cane. Regarded by many as a bush, sugar cane is actually a very tall grass. Planting season varies from country to country, and even within some countries by region.

Most modern sugar cane plants are hybrid strains, which means that when they seed, the seeds produce plants with different characteristics from the parent plants. Sugar cane seeds are also fairly delicate, requiring specific day – light lengths in order to be viable for future growth. Sugar cane may seed during its growing period, but the seeds will normally not germinate in the field.

For obvious reasons, these factors mean that seeds are not a desirable choice when sugar growers are trying to plant a homogeneous sugar cane crop, so sugar cane is not planted from seed, but from setts. Setts are sliced lengths of sugar cane known as the mother plant. Around ten to fifteen centimeters long, each slice of the sugar cane contains between one and three buds. When planted, these buds sprout daughter plants which are of the same type as the mother plant. In one sense, this is cloning. Planting sugar cane this way ensures that a homogeneous crop with similar strengths, weaknesses, and sucrose levels can be grown, ensuring a consistent yield across the crop.

Most sugar cane is still planted by hand, in furrows anywhere from 75 centimeters to 1.5 meters apart. The sugar cane is covered with fertilizer and covered with soil. It takes around three weeks for the sugar cane to sprout, and when it does it usually develops additional secondary shoots which add to the density of the sugar cane crop and increase overall yield.

One planting can last anywhere from two to twelve years, though twelve years is an extreme record thus far only achieved by specialized Brazilian strains of sugar cane. Sugar cane is usually grown for around three seasons before the field needs to be replanted. During harvesting the cane is cut back low to the ground, and the remaining roots sprout new shoots each year. In order for the cane to regrow well, it is essential that the soil and roots are not damaged during harvest, which can happen if harvesters are too rough with the cane, or if heavy machinery is used in the harvesting process.

However even with the utmost care, sucrose content has a tendency to steadily decline from regrowth to regrowth. Other reasons for sugar cane and sucrose yield dipping below acceptable levels are pest damage, and diseases present both in the soil and carried by insects and other biological vectors.

When the yield dips below acceptable levels, or when the crop is too damaged to grow any more, then the remaining roots are plowed under the soil. In some cases the field will be replanted immediately in sugar cane. This is often the case if the field is cleared early on in the harvesting season, and if the soil has not been extensively depleated from many seasons of sugar cane growth.

If the field has been significantly depleted, or if it is harvested late in the season, then it may either be left bare in order to regenerate, or it will be replanted with another crop. Common alternate crops are sweet corn or rice. This is a technique known as fallow planting, and it not only combats pests and diseases in the soil, but it allows the soil to regenerate the types of nutrients which help sugar cane to grow well.

Different countries plant different strains of sugar cane, and some countries are more advanced than others when it comes to breeding various strains of sugar cane. Brazil is the undisputed leader in the field. The second largest exporter of sugar in the world, Thailand, has only six strains of sugar cane in common usage, but there are over 60 different strains of sugar cane currently being grown in Brazil. The largest sugar cane producing nation in the world, Brazil has developed a great many new strains of sugar cane, selecting for various traits, such as hardiness, the ability to grow in soil conditions that would not usually be conducive to the sucessful cultivation of sugar cane, higher sucrose yeild, resistance to disease and pests, and many other traits.

Brazilian Sugar

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The harvesting of sugar cane is an important part of the sugar making process for a variety of reasons. Though it may appear as if harvesting sugar cane is simply a matter of ripping or cutting the cane out of the soil, harvesting sugar cane is actually a job for skilled workers who know how to harvest the cane in order to maximize sugar yield, and without damaging the roots or the soil around the cane, both of which are essential for the next sugar cane crop.

Improperly harvested sugar cane can lead to problems later on in sugar processing, not to mention loss of income for the plantation owner or sugar mill, if they are one and the same entity. Practices for harvesting sugar cane vary throughout various locations in the sugar producing world. This article will explore common harvesting practices in two of the world’s top sugar producing nations, Brazil and India, and also look at the advantages and disadvantages of the modern mechanical approach to sugar cane harvesting.

Harvesting Sugar Cane In Brazil

Sugar cane in Brazil is normally harvested by hand by seasonal workers. It is sometimes burned before harvesting in order to remove the large leaves which slow harvesting down and can present a danger to harvesters due to snakes hiding in the leaves, and leaves blocking the view of harvesters leading to accidents with between harvesters and machinery, and harvesters and other harvesters who may unintentionally end up slashing one another rather than the sugar cane.

Sugar cane harvesting season varies greatly from location to location even within Brazil. In Brazil’s Sao Paulo region, the harvesting season runs from May to November, whilst in the northern regions of Algolas and Pernambuco, the sugar cane harvesting season runs from September to May.

Sugar cane harvesting is a more demanding prospect in the northern regions of Brazil, as the terrain is much more rocky and hilly there. This northern region of Brazil has a certain historical significance for the Brazilian sugar industry because it was the location for the first Brazilian sugar mills and plantations planted in 1516. Originally the sugar cane plantations were harvested by slaves from equatorial Africa, and for a long time, Brazilian sugar plantations were associated with slavery.

Modern day Brazilian sugar plantations use seasonal workers, as slavery has been outlawed in Brazil since 1888. Modern day workers tend to be fairly well paid and also looked after, at least during the harvesting season. They often receive food during working hours, hearty meals to keep them going through a long hard day’s harvesting, and sometimes they are even eligible for accommodation as well.

Of course, some mills make use of mechanical harvesters alongside or instead of manual laborers. Doing so brings with it both advantages and disadvantages. A comparison of mechanical harvesting versus manual harvesting can be found later on in this article.

Harvesting Sugar Cane In India

Manual harvesting is also quite common on Indian sugar cane plantations. India’s sugar industry is quite different from Brazil’s, which means that Indian sugar mills and plantations face some unique challenges. India’s sugar plantations are scattered about the country, some plantations are owned by mills and cover large swathes of land, whereas others may be small, irregularly shaped fields tended by a farmer and his family. Sugar cane plantations are mainly located throughout nine different Indian states, including Andhra Pradesh, Bihar, Gujarat, Haryana, Maharashtra, Punjab, Tamil Nadu, Uttar Pradesh, and Uttaranchal. The sugar cane harvesting season usually falls between August and January, but this can vary from region to region, as India is a very large country with two climatic zones, one tropical and one sub tropical, and sugar cane grows differently in each of these zones.

There is an absence of adequately skilled manual labor which is causing problems for Indian sugar mills. India’s sugar industry has boomed in the past few years, and it is becoming difficult for plantations to find enough skilled workers to do the important job of harvesting the cane. Because sugar cane harvesting is hard manual labor, and not very well paid, it is difficult for many plantations to find workers who can harvest the cane properly. Unwilling or unskilled workers often cut corners, costing the plantation owner or the mill money lost when good sucrose is left in the ground.

Mechanical Harvesting VS Manual Harvesting

In India especially, mechanical harvesters are being used instead of manual labor. This is partially because of the shortage of skilled labor, but also due to the expansion of sugar plantations.

Advantages Of Mechanical Harvesting

Mechanical harvesters can be more efficient than human harvesters assuming that the sugar cane has been properly cultivated, and the fields are relatively flat. Some mechanical harvesters automatically bale the sugar cane, saving a great deal of time and effort for plantation workers. Mechanical harvesters rarely get sick or fail to come into work, and can be relied upon to work consistently throughout the day, as long as they are well maintained and do not suffer mechanical failure.

Disadvantages of Mechanical Harvesting

However, in order to use mechanical harvesters, rows of sugar cane must be planted at least 1.5 meters apart in order to give the machine enough room to move. This can lead to overall yield loss as many sugar cane plantations prefer to plant rows of sugar cane much closer together at around 75 centimeters in order to maximize the yield from the field. Mechanical harvesters also do not do well in smaller fields, as are often found in India.

Mechanical harvesters are unable to clean the cane as well as human harvesters, who are capable of ensuring that all leaves and excess green matter is removed from the cane before it is sent to the mill for processing.

Mechanical harvesters are expensive to purchase, and also expensive to run. As fuel prices increase, some mills may be finding that it is actually cheaper to feed several human harvesters than it is to power a machine.

Mechanical harvesters are also large, heavy pieces of equipment which can cause the soil to become compacted. Sugar cane needs relatively light soil in order to grow well, so this is a rather serious issue.

Mechanical harvesters also damage the roots of sugar cane far more severely and far more often than manual harvesters. Sugar cane roots are important, as they will sprout and grow again, sometimes up to twelve times, though this is an exceptional number and usually only associated with special strains of Brazilian sugar cane. The typical number of regrowths is between three and six. Destroying roots during the first harvest therefore represents a significant yield loss from a single planting.

Sugar cane harvesting continues to evolve over time. As the sugar cane industry grows it is becoming more important to optimize every stage of production, including harvest. In response to industry pressures, some mechanical harvesters are being engineered to be lighter, and fitted with special tires which reduce soil compaction.

In many countries however, Brazil especially, there are a significant number of workers who depend on the sugar harvesting seasons to make a living. The same workers often return year after year, and having a reliable and experienced team of harvesters can significantly impact the quality of a harvest and the resulting sugar yield.

Fuel prices are also highly likely to retard the use of mechanical harvesters, as fossil fuel prices continue their upward climb. This is good news for the people who have come to depend upon the sugar plantations of Brazil, India, and other major sugar cane growing nations such as China and Thailand to support themselves and their families.

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Brazilian Sugar

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Great fields of sugar cane dot the Brazilian landscape. These plantations represent billions of dollars of future sugar and sugar ethanol, and a large portion of Brazil’s export economy, not to mention around 40% of the world’s sugar supply.

Sugar plantations are not just a modern economic triumph for Brazil, in many cases they are also historical artifacts. Sugar plantations have existed in Brazil for almost 500 years, with the first sugar cane recorded as being planted in Brazil in 1516, and the first commercial sugar operation being started in 1550 in the state of Pernambuco where mills were built by the Portugese to process the sugar cane into sugar. Sugar exports began not long after the establishment of these sugar mills, and Brazil’s first major export market was Amsterdam. The Pernambuco region underwent a series of significant political changes over the years as the Portugese who had established the mills were ousted by the Dutch, who used slaves from equatorial Africa to work the fields and mills.

Much has changed since those early times. Modern sugar plantations in Brazil are, on the whole, leased or owned by the sugar mills. Unlike other countries, such as Thailand, where sugar plantations are privately owned by farmers who sell sugar cane to the mills and refineries, Brazilian plantations are normally owned by the mill that will be processing the cane. This cuts out uncesssary middlemen, and also puts the processes of sugar cane planting, growing, and harvesting under the control of the sugar mill. Brazil’s sugar mills and refineries place great importance on optimizing all aspects of sugar production, from the moment that the sett (the small piece of cane from which new cane grows) is planted in the ground, to the moment that the refined or processed sugar leaves the factory.

Brazilian sugar plantations have a rather brutal history marred by slavery, but modern Brazilian sugar plantations are staffed by seasonal workers who receive good wages and extra benefits such as hearty meals during working hours, and even accomodation in some cases. This is partially due to a more humanitarian approach to workers, and partially due to economics and efficiency. Well fed, well rested, healthy workers do much better than starving, sick workers who can cost a company time and money during the important harvesting season.

Location Of Sugar Plantations in Brazil

Most of Brazil’s sugar plantations are located in the Sao Paulo region. It is estimated that over 60% of Brazil’s sugar plantations are located here. The remainder of Brazil’s sugar plantations are located in the northern states of Penambuco and Algolas. The terrain in this region is less suitable for growing sugar cane, and the reason for the prevalence of sugar cane plantations in this region is largely historical. The northern states of Brazil were the original locations of the first Brazilian sugar cane plantations and sugar mills. It was only after Brazilians realised how profitable sugar was that sugar cane production began to migrate down to the large flat expanses of central Brazil, taking over from citrus and coffee growing enterprises.

Environmental Impact Of Sugar Plantations

As the sugar industry booms, and demand for not just sugar, but sugar ethanol increases, more mills and plantations are being built. However, in the Sao Paulo region, government officials have ceased to issue any new permits for sugar mills effective May 2006 pending environmental impact reports due to fears that the large scale growing and processing of sugar could harm the environment.

Perhaps the primary source of pollution from sugar cane plantations, soot, ash and chemical emissions are released into the atmosphere when the cane is burned. This takes place prior to being harvesting, when many mills order the sugar cane to be burned to remove the large leaves. Removing the leaves makes harvesting easier, and makes the harvesting process much safer for the workers as well. Snakes and other such animals are known to hide behind the leaves, and workers having their vision obscured by masses of leaves also leads to a rise in accidents, usually the result of people inadvertently cutting themselves or others.

Run off into rivers is also a concern for Brazilian environmentalists. Small amounts of fertilizer and insectisides from sugar cane plantations can occasionally run off into rivers and water supplies, especially when plantations are located too close to rivers.

There is also concern that as sugar plantations expand, other agricultural activities will be pushed into forested areas. This is a relatively minor concern however, as Brazil has vast tracts of cultivatable land available for use.

Growing Sugar Cane

The actual process of growing sugar cane is a relatively slow one. Sugar cane takes at least one year to grow, and sometimes may be left for as long as sixteen to eighteen months before being harvested.
The process begins with planting. Before any sugar cane is planted, the field in which it will grow is normally left to lay bare for a few weeks. This allows the soil to regenerate and regain a measure of the fertility lost during the previous growing stages. This is important, as sugar cane requires good quality soul with at least medium fertility in order to grow well. Sugar cane is planted in ’setts’, which are pieces of mature sugar cane which have been cut into small lengths around fifteen centimeters long.

When the soil is ready for planting, the field is tilled to aerate the soil and create a furrow for the setts, and the setts are then dropped into the furrows, covered with fertilizer and soil, and left to grow. Whether this is carried out by hand or machine depends on the plantation. Once planted, these setts sprout within a few weeks, growing new sugar cane plants from their buds.

Sugar cane may then take anywhere from 12 months to 18 months to grow depending on the strain of sugar cane and growing conditions. When it comes time to harvest the cane, which in the Sao Paulo region is usually between May and November, the field may be burned in order to remove the excess leaves and other useless biological matter, or it may be left untouched for workers to navigate their way through.

Investing In Sugar Cane Plantations In Brazil

Many international corporate entities are now becoming increasingly interested in investing in Brazilian sugar cane plantations. In spite of world sugar prices dipping, demand for sugar ethanol is increasing, and most mills have the capacity to produce both sugar and sugar ethanol. Though permits for new mills have been temporarily withdrawn in the Sao Paulo region, it is still possible to gain permission for new mills and sugar cane plantations in the Algolas and Pernambuco regions in the north. As world demand for sugar grows steadily, and demand for sugar ethanol grows exponentially, investing in sugar cane plantations and the associated mills and refineries makes good sense for any company seeking entrance to the lucrative bio-fuel trade.

As Brazil’s sugar plantations approach their 500th birthday, it seems that they have a prosperous future to look forward to as sugar cane becomes an ever more popular, and ever more important crop of global significance.

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Brazilian Sugar

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Looking for consumable raw sugar? Finding it to be a challenge? Raw sugar, especially consumable raw sugar is a relative rarity in the sugar market. The bulk of the sugar sold on the international market is either VHP raw sugar, a high sucrose raw sugar which is not suitable for human consumption, or the product of VHP raw sugar once it has been refined, which is sparkling white ICUMSA 45 sugar.

There are a wide range of consumable raw sugars available on the market however, one simply needs to know where to look. Raw sugars have become increasingly popular over the past decade in developed countries as consumers in these countries have become more health conscious. Raw sugars do contain more beneficial minerals than refined sugars, and this has been a major selling point in developed nations. There are also many traditional sugars, such as those made in India, which have been popular for centuries. Traditional sugars are sold less often to developed nations as they have tendency to contain contaminants which are potential health risks.

Below you can explore various types of consumable raw sugars which are available today in both major developed markets and rural India.

• Demerara Sugar
• Turbinado Sugar
• Muscovado Sugar
• Indian Khandsari Sugar and Jaggery (also known as Gur)

Where Is Consumable Raw Sugar Used?

Most consumable raw sugars are either sold in specialty markets, or in the special sugar sections of large supermarket stores. Muscovado and Demerara sugar are two of the more plentiful varieties of consumable raw sugar as they are more often used in home baking applications, whereas Turbinado sugar is largely reserved for use in coffee shops and other eateries. Traditional raw Indian sugars can be found in specialty shops, but one should be aware that the quality of these, particularly of Jaggery or Gur, can be highly variable. In some poorer quality Jaggery traces of sand can be found. This is not generally considered to be acceptable by consumers in developed nations. So whilst Indian villagers may swear by Jaggery and Gur as a means to health, and consume it not just as a sweetener, but as a foodstuff in its own right, consumers unaccustomed to traditional Indian sugar may wish to steer clear and purchase some of the more reliably purified consumable raw sugars, such as Muscovado, Turbinado, and Demerara.

Raw Sugar Exporters

We can supply any quantity of consumable raw sugar, starting with the minimum 12.500 metric tons. Please let us know your specific requirements and we will get back to you with a price quotation

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Brazilian Sugar

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Khandsari sugar is traditional Indian centrifugal sugar. It is light brown in color and has not undergone refining. It has however been spun in a centrifugal chamber which drives off the liquid and much of the molasses, and leaves behind the raw sugar crystals. Khandsari is very popular in India and is produced in small local mills which supply local villages and markets.

Jaggery / Gur

Jaggery, also known as Gur is another type of sugar very popular in India. It is made by boiling sugar cane juice and then pressing it into round blocks. Jaggery can range in both color and solidity, blocks of Jaggery can be light or dark, solid, or crumbly. Because the production of Jaggery is essentially a cottage industry, there are very few standards that must be adhered to in its production. Jaggery is difficult to obtain outside India, but specialty shops may stock it, or be able to import it upon request.

Traditional Indian lore states that Jaggery is good for a wide range of health conditions, particularly those relating to the throat or lungs. There may be something in these stories, as research has shown that Jaggery can aid in the treatment of silicosis, a condition which is brought on by the inhalation of silica particles. Jaggery also plays a role in traditional Indian rituals, and even today it is a custom to eat a few pieces of Jaggery before embarking on a new enterprise.

Indian Sugar Exporters

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Brazilian Sugar

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Muscovado sugar is a lovely purified raw sugar with a high level of moisture and a relatively fine grain. It has a very dark brown color, and is somewhat sticky due to the high moisture content. Muscovado sugar is made by taking raw sugar cane juice, cooking it, and then allowing the mixture to dry. Whilst not being refined, steps are taken during the cooking process in order to remove some of the contaminants which are present in raw sugar juice. Traditional purifying agents are lime juice and coconut milk. Muscovado sugar is very popular in baking, as it imparts moisture to the goods, as well as a very sweet molasses flavor. Like other forms of consumable raw sugar, Muscovado sugar contains minerals such as iron, calcium, potassium and magnesium.

Muscovado from Brazil

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Brazilian Sugar

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Turbinado sugar is raw sugar obtained from the first crushing of sugar cane. This sugar is quite similar to Demerara sugar in that it has large crystals, though it tends to be slightly darker and more golden in hue. Turbinado sugar has a higher moisture content than refined sugars, and this can cause hardening if it is exposed to air for too long. For this reason, Turbinado sugar is normally stored in air tight containers. Also due to its higher moisture content, Turbinado sugar has fewer calories than refined sugar. It is estimated that the average teaspoon of regular table sugar will contain around 16 calories, whereas Turbinado contains only 11. However, there is also more sucrose in the average teaspoon of refined sugar when compared with Turbinado sugar, so practically speaking this difference is merely a trick of sugar mass. Refined sugar is simply much more pure and concentrated in every way than raw Turbinado sugar, that means more sucrose and more calories per teaspoon. Turbinado sugar does have an interesting flavor which is derived from the trace amounts of molasses in the product. Many coffee aficionados swear by Turbinado sugar to give their coffee an extra unique kick, and most Turbinado sugar is sold to restaurants and coffee houses in the form of sachets.

Turbinado Export

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Brazilian Sugar

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Demerara sugar originated in the colony of Demerara in Guyana, but nowadays the bulk of Demerara sugar is made on the island of Mauritius. Demerara sugar is a pretty looking raw sugar that has a charming golden hue that has made it very popular in recent years. Demerara sugar has become popular in many fashionable coffee houses and eateries because of its upscale appearance. Grains of Demerara sugar are much larger than the grains of refined sugar, and they impart a pleasant crunchy texture when used as a topping on baking. When used in hot drinks such as tea and coffee, the light molasses taste gives the drink a unique flavor that is not unlike toffee.

Demerara sugar is made from the first juice of crushed sugar cane. The cane juice is dehydrated, and as the water evaporates, what is left behind are large crystals with the special amber color that allows sugar connoisseurs to recognize Demerara sugar. Unlike refined sugars, which are deliberately separated from the cane juice and therefore the molasses, Demerara sugar contains all the minerals and flavor that is present in molasses. This makes Demerara sugar not only very tasty, but also marginally more healthy than refined sugar, not because it has fewer calories, but because it contains a great deal of natural minerals such as iron, magnesium, potassium and calcium.

Demerara sugar has an ICUMSA rating of between ICUMSA 2000 – 8000.

Demerara Prices

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Brazilian Sugar

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