Sugar cane grows taller than a human being. Sugarcane, its production and use. Sugarcane seeds: collection, storage

SUGAR CANE - SACCHARUM OFFICINARUM

Usage. Sugar cane - ancient from cultivated plants and the only plant from which sugar is produced in tropical Africa, Oceania, in many countries Latin America and Asia. In Europe, only Spain and Portugal (Madeira Island) produce sugar from sugar cane.

With rational use, sugar cane is practically does not produce waste. Refined sugar, raw sugar, non-centrifuged sugar, sugarcane juice, molasses and products prepared with sugar, rum and soft drinks - all this finds wide demand in the market.

Origin. Motherland Sugar cane cultures include India (the states of West Bengal and Bihar) and China. In these countries, various types of sugar cane have long been cultivated. When Alexander the Great in 327 BC. e. reached India, his warriors became acquainted with a beautiful reed that "produced honey without the help of bees."

Russian word " sugar"goes back to the Sanskrit "sarkara" (sarcara), "sakkara" (sakkara). These names refer to condensed juice, unrefined sugar crystals that have become the subject of trade. The basis of this name of sugar entered many languages ​​of the world.

Columbus delivered sugar cane to America during the second trip to Santo Domingo, from where the cane was brought to Cuba in 1493. The development of the sugar industry in Latin America is closely connected with the development of slavery. Spanish colonizers in 1516 brought the first slaves from Africa to Cuba.

Sugar in Europe appeared during the Crusades. Crusaders got acquainted with the Arabs with sugar from sugar cane. In Russia, the first sugar was produced from imported raw sugar cane. On March 14, 1718, Peter I granted the merchant Pavel Vestov a privilege to produce refined sugar. In the XVIII century. in Russia, there were 7 refineries processing raw sugar from sugar cane.

First attempts cultivation sugar cane in the south of Russia date back to the end of the 18th century. Later they were repeated many times, but were unsuccessful, since sugar cane is a crop of the tropics and subtropics. The reed planting area in the world is more than 15 million hectares, the yield of technical stems is about 60 t/ha.

Spreading. From India and China cane spread to Persia and Egypt, later - to Spain in the region of Andalusia (1150) and to the islands off the western coast of Africa. Sugarcane penetrated deep into Africa slowly. Sugar refining was invented by the Arabs in the 8th-10th centuries.

Leading countries today by landing area sugar cane - India, China, Egypt, Côte d "Ivoire, Tanzania, Madagascar, Cuba, Mexico, Brazil, Argentina, Colombia, Australia. For last years some developing countries, such as Côte d'Ivoire, Benin, Togo, Tanzania, Sri Lanka, began to successfully cultivate sugar cane and reduced or stopped sugar imports.

Areas of cultivation of sugarcane:

Usage cultivated sugar cane varies by country. Thus, in India, only 30% of cane stalks are processed to produce white sugar, 51% is used for the production of gur, and the rest is used as planting material and for other purposes.

Systematics. Sugar cane belongs to the genus Saccharum L, family Bluegrass - Roaseae (syn. Cereal - Gramineae)- one of 15 types genus Saccharum.

The homeland of the species is the Malay Archipelago, New Guinea and some islands of Polynesia. Modern sugar cane is a polyhybrid group. The sugarcane species originally cultivated lost its disease resistance and was subjected to artificial cross-breeding. The offspring of these hybrids is currently the main production range of cane.

Barber's sugar cane (S. bagberi Jesw.), Chinese sugar cane (S. sinense Roxb.), gigantic sugar cane (S. robustum Grassl.), wild sugar cane (S. spontaneum L.) are found in cultivation and in the wild . They do not have much production value, but are used together with noble sugarcane in crossbreeding to obtain new forms.

Description of the plant. This is a perennial herbaceous plant 4-6 m high, stem diameter up to 5 cm. Stem weight from 2 to 7 kg. Stem consists of nodes and internodes 5 to 30 cm long, the stems are sometimes stained with anthocyanin. Inflorescence- pyramidal large sprawling panicle 50-80 cm long. Leaves wide and long, alternate, opposite, similar in shape to corn. The stem accumulates 12-15, sometimes up to 20% sucrose.

The plant has a heterotic appearance. Chemical composition sugarcane: fiber 14-17% (average 16), water - 63-75 (average 65), juice dry matter - 17-22, reducing sugars - 0.1-1.0, soluble impurities - 1.5-2 .5, sucrose - 12-20% (average 15.5).

The sugar cane stalk is economic part harvest and at the same time planting material for the cultivation of reeds. The upper part of the stem contains little sucrose and is not used for processing in sugar factories. The color of the stem serves as a varietal characteristic, more often the stem is yellow, green, red and purple.
The mass of the stem is on average 1.5-2 kg, which depends on the variety and age of the harvested cane.

Surface internodes, as a rule, smooth, covered with a wax coating, except for the growth ring.

growth ring- a narrow zone with the ability to grow. A downed reed bends the stem upwards under the influence of one-sided elongation of the growth ring. In all cultivars it is narrow, while in wild species it is wide.

Bud located in the zone of the root belt, above the stem node directly on the leaf scar or slightly higher (in the axil of the leaf sheath). Usually there is 1 bud on each internode, sometimes a bud is absent on several internodes or on the entire stem, at the same time there are 2 or more buds on one internode. The kidney is an embryonic shoot. There are buds rounded, oblong, with different venation patterns.

marooned into the soil, the sugar cane cutting forms temporary (primary) roots that come out of the root belt in the initial period of growth. Their number in different varieties is not the same. Permanent (secondary) roots appear from the root belts of the lower internodes of the shoots.

Air roots sometimes grow from root belts of internodes above the surface and serve to strengthen plants in the soil, as well as to supply them with nutrients. The root system of the cutting provides the growing shoots with water and nutrients during the period from planting to the formation of permanent roots. About 80% of sugarcane roots are located at a depth of 60 cm and 0.5-1.0 m along the radius from the plant.

After cutting the stems, the reed roots remain active for a long time and then die off, as new shoots form their root system.

Inflorescence sugar cane - a sprawling panicle with a straight cylindrical axis up to 50-80 cm long and branches of the 2nd, 3rd and even 4th orders. Spikelets are arranged in pairs. One sitting, the second on the leg. The spikelet is surrounded at the base by a ring of long silky hairs. There are 2 flowers in a spikelet. One flower is bisexual, has a separate stigma and 3 stamens, the second is reduced to a scale. The panicle forms up to 20-30 thousand flowers, but much less seeds are tied. Reed is a wind pollinated plant.

Fetus cane - grain, very small in size. When sowing seeds in the selection process, the completed grain cannot be separated from the unfulfilled ones, and sowing is carried out with the entire mass of spikelets collected from the inflorescence.

As the cane grows, the old leaves lose their physiological activity, die off and often fall off. The degree of leaf fall is a varietal trait and determines the purity of the stems during mechanized harvesting.

Soil requirements. Sugarcane grows well on soils slightly acidic and slightly alkaline, but the best soils for it are with a neutral reaction. It is successfully cultivated on red soils and yellow soils of the countries of the tropical zone. In India, extensive sugar cane plantations are located on black, gray tropical, alluvial, red-brown and red-yellow lateritic soils.

Soil moisture, which is 70-80% of the FPV, is considered optimal. The optimum relative air humidity for reeds is 70%, but by the time of harvesting, some decrease is desirable.

Vegetation features. Sugarcane belongs to tropical plants with C 4 - cycle of photosynthesis. According to the reaction to photoperiodism, sugarcane is a short-day plant and photophilous. As we move to the northern latitudes, the plants do not bloom, their growing season lengthens and the nature of sugar accumulation changes. Light is the determining factor in obtaining the maximum yield of sugar per unit area. In cloudy weather, the accumulation of sugar in the stems is reduced.

Sugarcane can grow and form high yields of technical stems in various climatic and soil regions of the world. In the mountains, sugarcane rises quite high. On the island of Java, reed plantations are found at an altitude of 1000 m, in Mexico - up to 1900, and in Bolivia - up to 3150 m. The optimal height above sea level for reed is determined at 500-700 m.

The optimum temperature for sugarcane growth and nutrient intake is 25-30°C. Temperatures below 20°C limit the development of the root system, and below 10°C cause a sharp delay in plant growth. Lowering the temperature to 0°C causes the death of the upper leaves and stem buds. The minimum temperature for bud germination is 9-12°C. In general, such a thermal regime is favorable, in which the temperature is increased during the period of intensive growth, and somewhat reduced during maturation. A decrease in temperature during the ripening period with reduced soil moisture contributes to the process of converting monosaccharides into sucrose.

Sugar cane - moisture-loving plant, transpiration coefficient 400-500. It can be cultivated without irrigation with an annual rainfall of more than 1200-1500 mm and their uniform distribution over the growing season. When precipitation is below 1000 mm, the reed must be irrigated. In the humid tropics, where 1500-2000 mm of precipitation falls, there is also a need for irrigation. This is due to the fact that the yield is affected not so much by the total amount of precipitation, but by their distribution throughout the year.

Life cycle sugar cane is divided into a period of growth and a period of maturation, which differ sharply in the need of plants for water. The water supply should ensure the continuous growth of plants for 6-8 months. Then a dry period is needed as a factor inhibiting growth and thereby stimulating the accumulation of sucrose, but the amount of water should be reduced gradually. After the rainy period, at least 60 days must elapse before the cane harvest begins.

Peculiarities food sugar cane plants are determined by their age. In most parts of the world, cane plantations are harvested annually when the plants are cut 12 months after planting. In these areas, it is desirable to apply full fertilizer as early as possible and to diagnose the state of the mineral nutrition of plants.
Nutrients are most actively absorbed during the period of tillering and intensive growth. Phosphorus plays an essential role in root formation and seedling development. At the age of 6 months, the reed absorbs more than 50% of this element. The absorption of phosphorus increases with increased soil acidity (pH 4.5-5), and decreases on alkaline soils. Potassium is most strongly consumed in the first 6 months of cane vegetation and before harvesting, when sucrose is intensively formed.

After landings cuttings from the zone of the root belt, primary roots appear (up to 40-50 pieces), and then the bud starts to grow. The time between planting and germination (the formation of the first 2 leaves) is 10-12 days at the optimum germination temperature.

The germination of sugar cane buds in the field averages 45-60%. Planting period - seedlings last 15-18, sometimes up to 40 days.

The formation of lateral shoots from the lower underground buds begins 10-15 days after emergence and lasts 4.0-4.5 months. The main stem (shoot of the 1st order) appears from the primary bud, shoots of the 2nd order form from the buds of the 1st order shoot, etc. The number of shoots on one plant ranges from 8 to 40. Late shoots turn yellow and die as closing the row spacing with leaves and stopping lighting. In the tillering phase, the root system of the reed is formed.

After the leaves close between the rows, the period of intensive plant growth begins. In the tropics, it lasts 6-8 months or more, the daily growth of the stem in length is 1-2 cm, and the monthly growth is more than 50 cm. The growth of green mass and the yield of technical stems depend on the amount of precipitation falling during this period. The period of intensive reed growth can be extended by irrigation and nitrogen fertilization during the dry season.

The onset of dry and cool seasons causes a decrease in growth processes in reed plants, they lose some of their leaves and move on to the next phase of development - maturation. This phase is characterized by the suspension of growth processes and the accumulation of sucrose in the stems. Their technical ripeness corresponds to the maximum content of sucrose and its uniform distribution along the stem. By the time of harvesting, the reed has reduced the number of active green leaves at the top.

Technical maturation reed stems occurs at the beginning of the appearance of the panicle. In practice, to control the maturity of the stems, hand-held refractometers are used, which determine the concentration of soluble solids in a drop of juice. The ratio of refractometer readings of the juice of the upper and lower internodes (according to the accepted method of 3rd from above and 3rd from below) is 0.95-0.98 and is considered a sign of good technical ripeness of the stems.

In the tropics, reed as a short-day plant blooms during the dry period. When a cane plant reaches a certain stage of development, its apical bud forms an inflorescence. A sign of the onset of flowering is the formation of the last leaf with a very elongated sheath and a short leaf blade, which is usually located horizontally and is called the "flag".

Under production conditions, cane flowering is undesirable, since a part of the previously accumulated sucrose is spent on it and the further formation of seeds. With the help of a number of agricultural practices (fertilizers, irrigation), it can be delayed. Chemical control of flowering sugar cane is also used.

The development of sugar cane of the 2nd and subsequent years (ratoon, retogno) begins with the regrowth phase after felling. The length of time a sugarcane plantation is cultivated varies greatly, from an annual crop in the USA to 5 cuts in 7 years in Cuba.

Breeding varieties cane are obtained mainly by crossing the most productive plants selected from populations with the participation of immune species. Vegetative propagation of cane makes it possible to quickly spread the most productive varieties and use the phenomenon of heterosis for a long time.
The main goals pursued by breeders when breeding new varieties of sugar cane are high yields and a high percentage of sucrose in the juice, resistance to diseases and pests, a certain period of technical maturation that would suit production, drought resistance, even stems, adaptability to local soils. -climatic conditions, good responsiveness to high agricultural technology. In recent years, the variety has also been evaluated for suitability for mechanized harvesting.

Common in production hundreds of varieties sugar cane, differing in morphology and economic characteristics. The choice of variety depends on the purpose of cultivation: for sugar, syrup, juice and non-centrifuged sugar.

In Argentina structure of cane plantations includes 30% of early-ripening varieties (harvesting in June-July), 30% of mid-ripening varieties (harvesting in July-August) and 40% of late-ripening varieties (harvesting in September-October). With appropriate agricultural technology, the new Argentine varieties Tuc.56-19 and N.A.56-30 form the yield of technical stems up to 110-120 t/ha with a sugar yield of up to 10-11 t/ha.

In Cuba, sugarcane varieties are divided into industrial, promising and limited cultivation. Industrial varieties occupy more than 1% of the total area of ​​cane in the country. Among them, S. 87-51, P. R. 980, Ja. 60-5. In addition, varieties are being assessed in the country for adaptability to short (12-14 months) and long (17-20 months) harvesting cycles.

Planting material sugarcane are parts of the stem - cuttings. Most often, cuttings are used, which are cut from the upper and middle parts of the stem. The cuttings must have at least 2 buds (3-4 in practice), their length is 25-30 cm.

Landing cane with whole stems does not provide friendly seedlings, since the buds of the upper part of the stem germinate much earlier. Landings are obtained uneven in terms of the degree of development of plants and sparse. For harvesting cuttings, plants of 7-8 months of age, healthy, well developed, are used.

It is recommended to cut the stems into cuttings with a sharp knife (machete) so that the cut is smooth and vertical (straight). For disinfection, the knife is periodically treated with Lysol. The distance from the cut to the kidney should be at least 2-3 cm.

In the case of transportation of planting material, the stems are transported with leaves and removed before planting, during the preparation of cuttings. It is recommended that the cuttings be soaked in water at 50°C for 2 hours before planting. Preparation is carried out manually. The application of fertilizers of the formula 10-3.5-20 under the cane in the seed plots 4-6 weeks before cutting it for planting promotes rapid germination and further more intensive growth.

The biological feature of sugar cane to grow back after cutting and harvesting allows it to be cultivated for several years without a new planting. In Cuba, cane plantations are often found, cultivated for 10-12 years. In Brazil, the usual period of use of cane plantings is 5-6 years, in Peru - 6-8.

Features of crop rotation. In the tropics, reed is grown as a perennial (permanent) crop, and in crop rotation; in the subtropics, as a rule, only in crop rotation. In some countries sugar cane monoculture predominates. In Brazil, after reed plowing, plantations are sown with alfalfa for 1 year or left fallow, after which they are again occupied with reed.

The view that plantation productivity decreases with continued use as a result of soil depletion and the spread of pests and diseases has recently been reconsidered. Fertilizers and plant protection products slow down the decline in yields in perennial cane crops. It is noted that, subject to sufficient fertilizer application, the highest yield of cane is not in the 1st, but in the 3-5th year after planting.

Fertilizers. In India, sugarcane is widely used in green fertilizer. Good predecessors for cane are fertilized row crops (corn, sesame, sweet potato) and rice. In Northern India, crop rotation with cane includes wheat, cotton, legumes, rapeseed, corn, sorghum, in Eastern India - rice. In this country, reed is grown in one place for 3-4 years.

Pre-sowing activities. When preparing the soil for sugar cane, it should be taken into account that its main processing can be carried out only once every 3-4 years (sometimes every 5-8 years), depending on the plantation cultivation cycle.

The general technology of soil preparation for reeds includes the following operations: basic plowing with a disc plow, cultivation and crushing of the remaining stems and roots, cultivation using a cutter, sowing of legumes.

In all cases, when cultivating the soil, attention is paid to the preservation of moisture in it, and during the main processing - to the time of its implementation and depth. On soils of heavy mechanical composition, the tiller is processed in the direction of the planting rows. Under conditions of irrigation and mechanized cultivation of reeds, field planning is of great importance, and in areas with excess water, drainage is important.

The soil preparation cycle for planting is 50-60 days for old arable areas and more than 60 days for the development of new lands. The intervals between individual types of work during the cycle remain large (5-10 days) during the first treatments and are reduced (4-5 days) during subsequent ones. The main plowing is carried out with a disk plow to the depth of the arable layer (30-35 cm), repeated (re-plowing) - with the same plow in the transverse direction to the main plowing. Subsoiler tillage is used to reduce soil density in mechanized and cane harvested areas or in soils with poor drainage. On soils that are light in texture, old-arable, as well as clean and cultivated, cane planting can be carried out in the aisles of the former only when cutting planting furrows.

Basic tillage start 2-3 months before planting. In all cases, when cultivating the soil, it is important not to dry it out, to retain moisture. Manure and compost are introduced under the main tillage, and green fertilizers (siderata) are plowed in a month before planting. Of interest is the technology of preparing a plantation for sugarcane in African countries, where it is introduced as a new crop. So, in Côte d'Ivoire, plantation preparation involves cutting down forests, uprooting stumps and shrubs, which are collected in rolls with a distance of up to 200 m from each other and burned. Then the field is leveled and plantation plowing to a depth of 50 cm, while the distance between the teeth of the subsoiler should not exceed 50 cm. Finally, the field is cleared of large stones with a diameter of more than 10 cm. Direct tillage consists in double plowing with disc plows to a depth of 25 cm, followed by harrowing.

Planting furrows are cut to a depth of 20 cm, while the distance between the furrows is 150 cm. Every 11 furrows (rows of reeds) leave 2 m for the subsequent laying of irrigation pipes.

When cultivating the soil for planting sugar cane in Cuba, they distinguish between preparing the soil for new (developed) areas and processing old arable, including old plantings of sugar cane. The period of the year of planting sugar cane (autumn dry and spring rainy) is also important in conditions of pronounced seasonality of precipitation, the duration of the general cycle of soil preparation and the intervals between individual treatments of the general cycle.

In the conditions of Cuba, the involvement of new areas (development areas) is associated with the development of lands under forest and areas occupied by pastures. The full cycle of soil preparation for reed planting in this case takes a long time.

When plowing old plantations and preparing them for new plantings (especially with sugar cane monoculture), these plantations should be harvested during the first safra period (November-December) to allow cane planting in March (under irrigation conditions). When cultivating cane without irrigation, soil preparation work should be completed in March-April.

When planting sugar cane, it is most common to lay cuttings or stems on the bottom of the furrow and then cover them. But sometimes they use (on waterlogged soils) vertical planting of cuttings in holes, while the upper bud remains above the soil surface and does not hide.

Sowing / planting. Landing reed is the least mechanized in all the technology of its cultivation. The cuttings are laid out in furrows in 1 or 2 rows. The depth of the furrow up to 25-30 cm is determined by the type of soil, but the shelter of the cuttings in all cases is minimal - from 2.5 to 15 cm.

The consumption rate of planting material by weight is from 2.5 to 10 t/ha, by quantity - from 25 to 50 thousand cuttings with 3 buds. It is also possible to use seedlings for laying seed nurseries: a stalk with 1 bud is planted in a pallet nest, where it is grown up to 3 months. With a planting scheme in a field of 1.4 x 0.5 m, 14,285 plants are required per 1 ha. Cane consumption is about 2 t/ha with 80% bud germination.

The depth of planting and the thickness of the cover layer are of great importance. For loose developed soils with good drainage, it is advisable to cut furrows to a depth of 25-40 cm, taking into account irrigation along the furrows. When cultivating sugarcane without irrigation or with sprinkler irrigation, the depth of the furrows is 15-30 cm.

In tropical countries, planting dates most often coincide with the rainy season. The most optimal planting dates in non-irrigated areas are spring (before the rains begin) or autumn (when the rains stop).

Care of crops / plantings. Care includes control over the formation of the stem and replanting (repair), weed control, hilling, irrigation, top dressing, etc. The care period takes 5-8 months from the time of planting to the closing of the cane leaves between the rows.

Care of plantings of the 1st year of culture is relatively simple, but time-consuming. It consists of manual or chemical weeding, row-spacing loosening, plant hilling, fertilization and irrigation.

Mechanized cultivation plantations differ in years of planting and use of cane. During spring planting on red ferrallitic soils, the most optimal period for hilling is 80-90 days after planting, which ensures weed control and forms a row for combine harvesting.

The cultivation of row spacings of sugar cane in subsequent years, in turn, has features that are associated with the method of harvesting: whether the cane is harvested with or without preliminary burning of the leaves.

Our experiments on studying the effect of mechanized processing of row spacings and a set of processing machines during combine harvesting of cane with preliminary burning of leaves showed the effectiveness of using a cutter for cutting stubble (reed stalks) after harvesting by a combine at the level of the soil surface. The best results in the fight against monocotyledonous and dicotyledonous weeds on reed plantations are obtained when Gesaprim-80 is applied before germination and after germination of Gesapax-80 herbicide.

In practice, there are various ways to apply herbicides. With repeated application of the herbicide, a mixture of gesaprim and gesapax is possible at a dose of 6+3 kg/ha. For new planting cane, a mixture of gesapax and diuron at a dose of 5+5 kg/ha is effective on red ferrallitic soils.

For the formation of 1 ton of technical stems, 12.24 mm of precipitation is required. For the formation of 1 ton of sugar, 1376 tons of moisture are consumed, 1 ton of dry matter - 150-400 tons (on average 200-400 tons).

For setting deadlines glaze Great importance is attached to determining the lower limit of soil moisture before irrigation. On the red ferrallitic soils of Cuba, it is recommended to irrigate sugar cane at a maximum moisture content of at least 80% of the full field capacity.

The depth of the active layer in the calculation of irrigation norms is taken within 0.6-0.8, less often - 1.0 m. Irrigation norms of more than 1000 m 3 /ha lead to water losses for filtration. Carrying out frequent watering with small norms contributes to the development of the root system in the surface layers of the soil, therefore it is recommended to increase the irrigation norms and irrigation periods. It is believed that the average inter-irrigation periods should be 15 days at an irrigation rate of 762 m 3 /ha.

The first watering is carried out after planting the cane cuttings in the furrows. For subsequent irrigation, a temporary network of furrows and sprinklers is cut. For the red ferrallitic soils of Cuba, the irrigation rate is 1650 mm, the irrigation periods are 15-16 days. By the ripening of the reed, the irrigation rates are reduced, and the inter-irrigation periods are increased. During the growing season, on average, they give from 8 to 15 waterings. Inter-irrigation periods in the absence of rains are 15-20 days, and irrigation rates are 500-870 mm.

Optimal moistening conditions are created when the soil moisture during the period of tillering and intensive growth of the reed is not less than 70-80% of the total moisture capacity, and 3 months before harvesting, the soil moisture should not exceed 70% of the total moisture capacity. The number of irrigations by climatic zones varies from 1 to 30. On sugarcane plantations, irrigation is used along furrows, strips, subsoil and channel sprinkling. With the ratio of sugar cane plantations to furrows, the irrigation rate is up to 1000 m 3 /ha on loamy soils and 750 m 3 /ha on sandy loamy soils. Sprinkler irrigation is carried out on uneven areas and with limited water supplies. Watering is stopped 1.5 months before harvest.

Sugarcane is somewhat similar to bamboo. And despite his unusual appearance, this plant is quite simple and unpretentious. Sugarcane usually grows in groups of stems, each at least 1.25 m in diameter and up to 7 m high. Each stem tends to grow upwards, and sugar is obtained from the juice they contain.

This plant is common in Central and South America, Australia, India and the Caribbean, as well as the Pacific Islands. Not only can sugar be obtained from sugar cane juice, but due to its strong fermentation, real rum can be produced.

Self-cultivation of sugarcane

If you grow sugar cane in the most favorable conditions for it, then it grows quite quickly. In the central black earth and southern zones, reed is recommended to be planted in certain period, for example, from 2 to 10 May. In this case, you should prepare the site for planting in advance, you need to start in the fall.

During site preparation, fertilize the soil with high-quality compost. The calculation should be as follows: one bucket per 1 sq.m. To evenly plant the reed, its seeds should be at a depth of no more than 1 cm, immediately after that it is recommended to water them.
If you want to get the thickest and tallest stems of the plant, then it is advisable to periodically cut all additional shoots and plant them at a distance of at least 30 cm between plants, leaving a gap of 60 cm between rows.

If it is important for you that the juice content in the cane is sufficient to produce sugar, then it is necessary to plant the plant according to the 30x60 cm scheme, and if it is also for animal feed, 60x70 cm. Livestock such as goats, sheep and.

If you did everything correctly and according to a certain scheme, then they will appear in 10 days. To be 100% sure, 2-3 sugarcane grains can be poured into each hole. This will increase the guarantee that the plant will sprout well.

plant care

Do not forget to weed, but this must be done very carefully, since the small leaves of the plant at an early stage are very delicate and fragile. And a month after germination, the roots of the reed begin to actively develop, so soon stems should appear that are somewhat similar to corn stalks.

In order for the plant to receive enough oxygen and moisture, it is necessary to actively hill the soil during this period, especially between rows. You can also use additional feeding, for example, water between rows with mullein, which should be bred at a ratio of 1:10, or use chicken manure - 1:30.

After 4 months, the sugar cane will already ripen and begin to throw back the grains in the brushes. At this time, you can already begin to collect and process them to obtain sugar.

Features of cultivation and use of sugar cane

Sugarcane grows in tropical climate with heavy rainfall. It is grown for sugar, furniture and other items.

Description

Sugarcane is a perennial with a root system located in top layer soil. Its stems are 5 cm in diameter and up to 6 m high. The color can be green, purple or brown. The leaves are long, wide and lanceolate.

Source: Depositphotos

Sugarcane is cultivated in Asia and Africa

The thicker the trunk of the reed, the more suitable the plant for planting.

Landing

Select the most illuminated place and prepare the soil in the fall: dig, apply mineral fertilizers and remove weeds. In the spring, dig up the beds again and add the Nitroammophoska fertilizer.

The plant is grown in several ways:

• From seed. Land when the ground warms up to +15 °C. Before planting, prepare the landing site: apply "Nitroammophoska" and compost. Then place the seeds in holes 2 cm deep. After 10 days, the first shoots will appear, and in July the plant will begin to actively grow by 3 cm every day.Be sure to feed, water regularly and break off panicles. It is also necessary to water the plant with a solution of superphosphate if its leaves turn red.
• In cool climates, grow cane seedlings. Place the seeds in peat pots and only after that plant the grown plants in open ground.
• cuttings. Choose strong mature stems. Remove the leaves from them and divide the shoots into pieces 35 cm long. Dig a hole 20 cm deep, water abundantly and make compost. Place the cuttings horizontally and cover them with earth. Water seedlings abundantly and often. Leave 35 cm between plantings, 50 cm between rows. Water 2 times a week, weed weeds and spud shoots. The reed will sprout in two weeks.

It is important to regularly and thoroughly care for the sugar cane for the first three to four months. Further, the plant itself will cope with weeds and will calmly relate to drought.

Collection

Start harvesting cane 4 months after germination. The plant should be 2-3 m high, and their panicles are brown. But in the middle zone of our country, reed rarely ripens completely due to the fact that the conditions and climate do not correspond to natural ones. Also in the southern regions, he may not ripen if he was not looked after properly.

If you planted plants for industrial purposes, then the collection is carried out with special equipment. And if the sowing area is small, then harvest manually. To do this, cut the stems at the root and clean them from the leaves. Subject to the rules of planting and care, up to 600 seeds can be collected from one panicle. Panicles need to be broken off, all seeds removed from them, and then set aside for drying.

Every day, an adult plant loses 3% of sugar, so clean in a timely manner

You can store the seeds in cloth bags, but, unfortunately, they are stored for no longer than a year.

Recycling

Cane cannot be stored or consumed without processing. To extract sugar from sugar cane, cut the stems before flowering begins.

Squeeze out the juice by crushing cut cane stalks with iron rollers. Add freshly slaked lime to the juice to remove impurities and separate the proteins. Then heat the resulting liquid to 70 ° C, and then filter it. And evaporate the already filtered mixture and after that you will get crystallized brown sugar.

Source: Depositphotos

Cane is used to make summer furniture, baskets, dishes, packaging, musical instruments.

If you do not have an iron roller, then there is another way of processing, but with the help of it you will get not sugar, but honey. Cut the stems into 3 cm pieces, put them in a large saucepan, cover with water and cook for several hours. Check periodically, but for this, do not try the broth itself, but bite pieces of the stems. If they no longer have a taste, then pour the liquid into another container and continue to cook, but over low heat. The broth can be evaporated to any consistency.

Recipes

Infusion. Grind one tablespoon of leaves and pour a glass of boiling water, cover the container with a lid and do not touch the infusion for about an hour. Then strain the liquid and drink a teaspoon four times a day. This infusion is great for getting rid of a cough.

Infusion for colds. Grind 10 g of leaves and the same amount of stems, put them in a thermos and pour 250 ml of boiling water. Let the infusion stand for 5 hours, then strain. Take a drink of 50 ml four times a day.

Tea. Pour 50 g of stems with 300 ml of boiling water and do not touch the liquid for six hours. Then strain and drink 50 ml before meals.

Infusion for diarrhea. Pour 50 g of grass and leaves with a liter of boiling water in a thermos, wait 40 minutes, and then strain the liquid. You need to take half a glass of medicine every 30 minutes.

To heal damaged skin, grind dried cane leaves into a powder and sprinkle on damaged areas. You can also use gruel from fresh leaves, but they need to be wrapped in gauze.

Do not use sugarcane-based medicines if you have hypotension, diabetes They are also contraindicated in pregnant or breastfeeding women.

Application

Cane sugar is produced from the plant, which improves brain activity and replenishes the energy balance in the body. He is different brown and a pronounced flavor of molasses, and the resulting sucrose is a preservative and a component of medicines.

Once processed, the stems and leaves become livestock feed or are also used as fuel to keep houses warm.

The plant also serves as a raw material for the production of cardboard and paper. And in southern countries its shoots are used for roof construction, since the material has good sound and heat insulation properties.

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Saccharum officinarum L. (1753)

Sugar cane cultivated, or Sugar cane noble(lat. Sáccharum officinárum) - plant; species of the genus Sugarcane ( Saccharum) of the Grass family. Used by humans, along with sugar beets, to produce sugar.

Distribution and habitat

Cultivated sugar cane is a perennial herbaceous plant, cultivated in numerous varieties in the tropics, from 35 ° N. sh. up to 30°S sh., and in South America rising to the mountains to a height of up to 3000 m.

Sugarcane originates from the Southwest Pacific region. Saccharum spontaneum occurs wild in eastern and northern Africa, the Middle East, India, China, Taiwan, and Malaysia and New Guinea. The center of origin is possibly northern India, where forms with the smallest chromosome set are found. Saccharum robustum is found along river banks in New Guinea and on some of the adjacent islands and is endemic to the area. The cultivated sugar cane most likely comes from New Guinea. This reed can only grow in tropical regions with the right climate and soil. Saccharum barberi may have originated in India. Saccharum sinense is found in India, Indochina, southern China and Taiwan. Saccharum edule appears to be a pure form Saccharum robustum and is found only in New Guinea and nearby islands.

Botanical description

A rhizomatous perennial fast-growing plant up to 4-6 m high.

Rhizome short-segmented, strongly rooted.

Stems numerous, dense, cylindrical, glabrous, knotty, green, yellow, purple. Stem diameter up to 5 cm.

The leaves are large, wide (from 60 cm to 1.5 m long and 4-5 cm wide), resembling corn leaves.

The stem ends with an inflorescence - a pyramidal panicle 30-60 cm long; ears are small, uniform, collected in pairs and covered with hairs from below.

History of cultivation

Sugarcane harvesting

The culture of sugarcane began in ancient times. Sugar extracted from sugar cane is known to the Sanskrit language: “sarkura”, in Arabic it is called “suhar”, in Persian “shakar”. Sugar is mentioned by ancient European writers under the name "saccharum" (by Pliny), but also as a very rare and expensive substance that is used only for medicine. The Chinese learned how to refine sugar as early as the 8th century, and Arab writers of the 9th century mention sugar cane as a plant cultivated along the coast of the Persian Gulf. In the XII century, the Arabs brought it to Egypt, Sicily and Malta. In the middle of the 15th century, sugar cane appeared in Madeira and the Canary Islands. In 1492, sugar cane was transported from Europe to America, to the Antilles, and on the island of St. Domingo it began to be bred in abundance, since by that time sugar consumption had become extensive. Then, at the beginning of the 16th century, sugar cane appeared in Brazil, in 1520 in Mexico, in 1600 - in Guiana, in 1650 - on the island of Martinique, in 1750 - on the island of Mauritius, etc. In Europe, the cultivation of sugar cane was always very small, since sugar brought from the tropics was cheaper. Finally, after they began to make sugar from beets, the cultivation of sugar cane in Europe was completely abandoned.

The main modern sugarcane plantations are located in South-East Asia(India, Indonesia, Philippines), Cuba, Brazil and Argentina.

Biology of culture

Sugar cane is propagated by cuttings.

Sugarcane cultivation requires tropical or subtropical climate, with a minimum of 600 mm of annual precipitation. Sugarcane is one of the most photosynthesis-efficient plants, capable of converting more than 2% of solar energy into biomass. In regions where cane is a priority crop, such as Hawaii, the yield is up to 20 kg per square meter.

Method for extracting sugar from sugar cane

cut sugarcane stalks

To extract sugar, the stems are cut before they bloom; the stem contains up to 8-12% fiber, 18-21% sugar and 67-73% water, salts and proteins. The cut stems are crushed with iron shafts and the juice is squeezed out. The juice contains up to 0.03% protein substances, 0.1% granular substances (starch), 0.22% nitrogen-containing mucus, 0.29% salts (mostly organic acids), 18.36% sugar, 81% water and a very small amount of aromatic substances that give the raw juice a peculiar smell. Freshly slaked lime is added to the raw juice to separate proteins and heated to 70 ° C, then filtered and evaporated until the sugar crystallizes.

Production

Combine harvester KTP-1 for mechanized harvesting of sugar cane, developed on

Lyubertsy

plant of agricultural engineering them. A. V. Ukhtomsky in the second half of the 1970s to work on

and subsequently produced under license in the city

Holguin

Up to 65% of world sugar production is obtained from sugar cane.

Sugarcane is one of the main export items of many countries.

Until 1980, India was the leader in the production of sugar cane, since 1980 - Brazil. Until 1992, third place was steadily occupied by Cuba, where its production has fallen sharply since the early 1990s due to the demise of the USSR.

Notes

Links

• FAO production figures

Sugar is one of the most important components of life. With it, people make tea or coffee, prepare various dishes: cakes, pies, cookies and much more. Sugar is made from sugar cane, which grows mainly in Cuba.

In addition to this plant, there is another way. Sugar beet provides more valuable sugar in cooking, according to many chefs around the world. The production of this type of sugar is directly related to the cultivation of beets. There are countries that not only cope with this perfectly, but are also leaders in the production and export of beet sugar. Some countries practically do not do this at all, and some of them are very good at growing this plant. Introducing the 10 leading countries.

10. People's Republic of China - 8 million tons

China is generally one of the leaders in agriculture. It is in last place in the ranking and grows eight million tons of sugar beets. Sugar in China is very necessary, since Chinese tea and sweets are especially popular in this state.

In China, there are few fields sown with sugar beets. This is not due to the fact that the population density in China is going through the roof, but because this country grows everything a little bit.

9. UK - 9.4 million tons

Sugar is grown quite well in England. As you know, in this country it rains very often (we need rain and heat, at times). This is what sugar beet needs for normal growth. For export, of course, not very much, if we talk about mass trade, but for our own citizens it is quite enough.

The state is not very large, and growing 9,400,000 tons is very good, and agriculture is not particularly a priority there.

8. Egypt - 11 million tons

You can often find various vegetables from Egypt on the shelves of supermarkets. Many people think that this country has a very hot climate and there is nothing to grow there. However, this is not the case. Egypt is one of those countries where agriculture can easily become more developed than in other states. For example, Egyptian potatoes can often be found in Russian supermarkets. The Egyptians grow eleven million tons of sugar beet, which is exported almost entirely.

7. Poland - 13.5 million tons

In Poland, as in many other European countries, many cultivated plants are grown. Usually Poland does not export beets, but finished products of its production. Polish sugar is rarely found on the shelves of Russian stores. Poland grows thirteen and a half million tons of sugar beets, an impressive amount for a small European state.

6. Ukraine - about 16 million tons

Despite the tense political situation in the country, sugar beets are grown very well. The climate allows, there is enough territory, so nothing prevents Ukrainians from growing and selling. Functional Agriculture in Ukraine is very similar to Russian. Came to sixth place in the ranking of world leaders. Most likely, Ukraine will leave this top five, as the state of agriculture, the economy as a whole, is deteriorating greatly.

5. Türkiye - 16.8 million tons

The state produces goods related to almost all branches of production. Including, of course, sugar beets. Just like in Ukraine: good climate, there is where to grow. They mainly export beets themselves. Türkiye has bypassed Ukraine, as it grows almost seventeen million tons. The country is hot, and it is precisely such climatic conditions that are needed to grow large beets.

4. United States of America - 28.5 million tons

The US has been in agriculture for a very long time. Back in the days of the cowboys, Americans grew many cultural goods. Endless corn plantations, wheat fields are shown in films shot in the studios of this country. A little later, America began to grow sugar beets, and the success of this business remains the same. Both corporations and the most ordinary amateur farmers do this here. 28 and a half million tons of beets. The United States remains in fourth place in the ranking.

3. Germany - 30 million tons

In third place is Germany, which has long been famous for its work and its quality results. In recent years, the Germans have grown a fairly significant amount of sugar beets both for themselves and for sale to other countries. Beets and sugar, including refined sugar, are also exported.

Germany, in addition to growing beets, is similarly engaged in other cultivated plants. Germany also has a large amount of equipment, which greatly helps both sow and harvest. Also, many often notice that the citizens of Germany are not only good at, but also love to work.

2. Russian Federation - 33.5 million tons

Our country took second place, as both the climate and the presence of a large amount of territory allow this. Sugar beet grown in Russia is mainly exported, and about a third of the produced is used for sugar production.

In this state, sugar beets do not enjoy an advantage, since at all times cereals have been a priority here. Many people think that Russia is the world leader in the cultivation of sugar beets, but alas. The territory, of course, is large, including enough land favorable for beets. Almost no one can guess the country that took first place in this rating.

1. France - 38 million tons

World leader in sugar beet cultivation. It will seem surprising, but France, in fact, specializes in this. Warm climate and the presence of infinite fields make it possible to take first place. This applies primarily to the province Champagne. This province is the southernmost in France, where a variety of crops are grown, such as grapes for the production of famous French wines. The French grow the most sugar beet, its amount is about 38 million tons.

Introduction.

For 3000 years BC. e. on the territory of modern India, a perennial herbaceous plant of the genus Saccharum has already been cultivated. Sweet crystals, which were obtained from sugarcane juice, were called by the locals "sakkara", from "sarkara", which, translated from one of the local ancient languages, literally meant "gravel, pebbles, sand." The root of this word has entered many languages ​​and is clearly associated with sugar: in Greek, sugar is saccharon, in Latin saccharum, in Arabic sukkar, in Italian zucchero ... And so on up to the Russian "sugar".

Sugar(sucrose) is a sweet crystalline substance derived mainly from sugar cane or sugar beet juice. In its pure (refined) form, sugar is white, and its crystals are colorless. The brownish color of many of its varieties is due to the admixture of various amounts of molasses - condensed vegetable juice that envelops the crystals. Sugar is a high-calorie food; its energy value is approx. 400 kcal per 100 g. It is easily digested and easily absorbed by the body, i.е. it is a fairly concentrated and quickly mobilized source of energy. Sugar is an important ingredient in various dishes, drinks, baked goods and confectionery. It is added to tea, coffee, cocoa; it is the main component of sweets, icings, creams and ice creams. Sugar is used in meat preservation, leather dressing and in the tobacco industry. It serves as a preservative in jams, jellies and other fruit products. Sugar is also important for the chemical industry. Thousands of derivatives are obtained from it, used in a wide variety of fields, including the production of plastics, pharmaceuticals, fizzy drinks and frozen foods.

History of sugar.

The production of sugar for human consumption has its roots in the mists of time.

The original raw material for the production of sugar was sugar cane, which is considered to be the birthplace of India. Warriors of Alexander the Great, participating in a campaign in India in the 4th century. BC, the first Europeans got acquainted with this plant. Upon their return from India, they enthusiastically talked about reeds, from which honey can be obtained without the help of bees, and the fermented drink can be used like strong wine. Gradually, from India, sugar cane spreads to neighboring countries with a warm climate.

In ancient manuscripts there is information about the cultivation of sugar cane in China in the 2nd century BC. BC, and in the 1st century. BC. sugarcane has already begun to grow in Java, Sumatra and other islands of Indonesia. The cultivation of cane and the production of sugar from it in Arabia is mentioned by the Roman scientist Pliny, the elder in the 1st century BC. AD The Arabs brought the culture of growing and processing sugar cane during the conquest of Palestine, Syria, Mesopotamia, Egypt, Spain, Sicily in the 7th-9th centuries, and in the 9th century. Venice began trading sugar from cane.

The Crusades contributed to the spread of the use of sugar cane to produce sugar in European countries, including Kievan Rus.

The Venetians, the first Europeans, learned how to make refined sugar from raw cane sugar. But for a very long time, until the beginning of the XVIII century. sugar remained a rarity on the tables of Europeans. Portugal played an important role in the distribution of sugar cane and the production of sugar from it. In the XV century. the Portuguese planted sugar cane on the islands of Madeira and Sao Tome in the Atlantic Ocean, and after the discovery of America by Columbus, large plantations appeared on the islands of Haiti, Cuba, Jamaica, and then in Mexico, Brazil, and Peru. Trendsetters in the production of sugar in the XVII century. became Holland. She intensively began to plant sugarcane plantations in her colonies, and also significantly expanded the production of sugar in Java. At the same time, the first sugar factories began to be built in the city of Amsterdam. A little later, similar factories appear in England, Germany, France. The history of the sugar industry in Russia begins in 1719 with the construction of the first sugar factories in St. Petersburg and Moscow.

In Russia, for the manufacture of sweet syrups, drinks and tinctures, they used not sugar cane, but dried or dried beet roots, rutabaga, and turnips. Beets have been cultivated since ancient times. In ancient Assyria and Babylon, beets were grown as early as 1.5 thousand years BC. Cultivated forms of beets have been known in the Middle East since the 8th-6th centuries. BC. And in Egypt, beets served as the main food of the slaves. So, from wild forms of beets, thanks to appropriate selection, varieties of fodder, table and white beets were gradually created. From the white varieties of table beet, the first varieties of sugar beet were bred.

The emergence of a new alternative to cane, sucrose, is associated by historians of science with the landmark discovery of the German scientist-chemist, member of the Prussian Academy of Sciences A. S. Marggraf (1705-1782). In a report at a meeting of the Berlin Academy of Sciences in 1747, he outlined the results of experiments to obtain crystalline sugar from beets. The resulting sugar, according to Marggraf, palatability did not yield to reed. However, Marggraf did not see broad prospects practical application of his discovery. Further in the study and study of this discovery went the student of Marggraf - F.K. Achard (1753-1821). Since 1784, he has actively taken up the improvement, further development and implementation of the discovery of his teacher.

Achard understood perfectly well that one of the most important conditions for the success of a new, very promising business is the improvement of the raw material - beets, i.e. increasing its sugar content. Already in 1799 Achard's works were crowned with success. A new branch of cultivated beet appeared - sugar beet. In 1801, on his estate in Kucerne (Silesia), Achard built one of the first sugar factories in Europe, where he mastered the production of sugar from beets. A commission sent by the Paris Academy of Sciences conducted a survey of the Akhard plant and came to the conclusion that the production of sugar from beets is unprofitable.

Only the only English industrialists at that time, who were monopolists in the production and sale of cane sugar, saw a serious competitor in sugar beet and several times offered Achard large sums on the condition that he refuse to carry out his work and publicly declare the futility of producing sugar from beet .

But Achard, who firmly believed in the prospects of the new sugar plant, did not compromise. Since 1806, France has abandoned the production of sugar from cane and switched to beet sugar, which over time became more and more widespread. Napoleon gave great support to those who showed a desire to grow beets and produce sugar from them, because. saw in the development of a new industry the possibility of the simultaneous development of agriculture and industry.

It should be noted that in France, along with the development of sugar production from beets, much attention was paid to improving the quality of beets as a raw material for the sugar industry.

This was facilitated by the successful activity of one of the first large breeding and seed companies in Europe, Vilmorin-Andrie, founded by F. V. Vilmorin. The company has gained worldwide fame and has been successfully operating for about two hundred years, supplying seeds of various agricultural crops of its own selection to many countries of the world.

HISTORY OF THE DEVELOPMENT OF SUGAR PRODUCTION IN RUSSIA AND UKRAINE.

First mention in historical documents about the appearance in ancient Rus' of crystalline sugar imported “with overseas goods” appeared in 1273, but for a long time it was an inaccessible product for the population. More widely, sugar began to enter the markets of Russia and Ukraine, starting from the 17th century, through the ports of the Black and Baltic Seas from various colonial countries. At first, sugar was a gourmet food and was used as an expensive medicine. But over time, the amount of sugar consumption has expanded. At the beginning of the XVIII century. In connection with the emergence of such exotic drinks as tea and coffee, sugar consumption has increased significantly. The introduction of duties on the import of sugar forced Russian merchants to take a fresh look at the sugar trade. Many of them began to understand that it is much more profitable to set up their own sugar production based on imported raw sugar. In 1718, the first government document appeared on the organization of sugar production in Russia. It was the Decree of Peter I that “the Moscow merchant Pavel Vestov in Moscow should start a sugar factory with his own money”, i.e. at his own expense, while he received privileges for 10 years and the right to import raw sugar, as well as "in Moscow to boil head sugar from it and sell it duty-free for three years."

“In March 1718, Peter gave a ten-year privilege to the Moscow merchant Vestov to set up a sugar factory, with the right to establish a company and recruit anyone he wants into it. He was given a privilege for three years to bring raw sugar from abroad duty-free and trade his sugar in his head duty-free. In addition, a promise was made: if the plant multiplies, then completely ban the import of sugar from abroad. And indeed, on April 20, 1721, the import of sugar from abroad was completely prohibited.”

In 1723, Pavel Vestov completed the construction of sugar refineries in Moscow and Kaluga. The demand for sugar continued to increase and this prompted sugar producers to increase its production from imported raw materials. There are new sugar factories. Among the largest of them, at that time, was Vladimirov's Moscow plant. By the end of the XVIII century. in Russia, 20 factories were built and put into production, working on imported raw sugar. Interest in sugar production increased every year. Many scientists of that time were concerned about the question of what local raw materials could be used to obtain sugar. The search went in different directions. In the book of Academician of the St. Petersburg Academy of Sciences P.S. Pallas “Description of plants Russian state with their image ”for the first time it was pointed out that from“ maple sap ..., from beets ... etc., it can be as much sugar can be extracted, as well as from Indian sugar cane. In 1786, an attempt was made to “boil sugar” from the “cane of the Caspian Sea”, i.e. from sugar sorghum. The year 1799 was marked by the fact that almost simultaneously the teacher of Moscow University I.Ya.

Petersburg Academy of Sciences T.E. Lovits received sugar from beets. At the same time, the center of sugar beet production began to shift to Ukraine, where there were more fertile lands suitable for growing sugar beets, a milder climate and sufficient labor force.

An outstanding Ukrainian scientist-economist, academician of the All-Ukrainian Academy of Sciences, K.G.Vobliy, established that the first sugar factory in Ukraine was built in 1824 in the village of Makoshin, Chernihiv province, Sosnitsky district.

It should be noted that the authorities fully contributed to the development of beet growing and the sugar industry in the fertile Ukrainian lands. The construction of the first sugar factories and the wonderful prospects that the production of sugar promised caused a real boom among the first sugar refiners.

The most popular topic, which was discussed with interest at balls and in the foyer of theaters, in salons and at meetings of the nobility, was the production of sugar.

In the 30-50s of the XIX century. the number of sugar refineries has increased significantly. Many periodicals widely promoted sugar beet production as the most effective method increase the profitability of agriculture.

The fact is that an average sugar factory by the standards of that time in the 50s of the XIX century. annually gave up to 20% profit on the capital invested in the enterprise (fixed and circulating). This high profitability is the reason fast growth sugar industry.

But everything comes in time. For many reasons, which primarily include raw materials (small areas of landowners' land allotted for beets, low yields and sugar content), technical and technological, the boom began to slowly subside. Pink dreams did not come true. Small primitive sugar factories, instead of the expected profits, began to bring only losses. The number of factories began to decline catastrophically. In 1887, the number of sugar factories decreased to 218 against 380, which worked at the end of the pre-reform period.

The first crisis began in the sugar industry.

It is difficult to say how long this crisis would have lasted if Count Aleksey Alekseevich Bobrinsky had not taken up the revival of the sugar industry.

Sources of sugar.

Several hundred different sugars are known in nature. Each green plant forms certain substances belonging to this group. In the process of photosynthesis, glucose is first formed from atmospheric carbon dioxide and water obtained mainly from the soil under the influence of solar energy, and then it is converted into other sugars. In different parts of the world, in addition to cane and beet sugar, some other products are used as sweeteners, such as corn syrup, maple syrup, honey, sorghum, palm and malt sugar. Corn syrup is a very viscous, almost colorless liquid obtained directly from cornstarch. The Aztecs who used this sweet syrup, made it from corn in much the same way that sugar is made from cane today. Molasses is much inferior to refined sugar in terms of sweetness, however, it makes it possible to regulate the crystallization process in the manufacture of sweets and is much cheaper than sugar, therefore it is widely used in confectionery. Honey, which is high in fructose and glucose, is more expensive than sugar, and is added to some foods only when you want to give them a special taste. The same is the case with maple syrup, which is valued primarily for its specific flavor. From the stalks of bread sorghum, a sugary syrup is obtained, which has been used in China since ancient times. Sugar from it, however, has never been refined so well that it could successfully compete with beet or cane. India is practically the only country where palm sugar is commercially produced, but this country produces much more cane sugar. In Japan, malt sugar, made from starchy rice or millet, has been used as a sweetener for over 2,000 years. This substance (maltose) can also be obtained with the help of yeast from ordinary starch. It is much inferior to sucrose in sweetness, however, it is used in the manufacture of bakery products and various kinds baby food. Prehistoric man satisfied his need for sugar through honey and fruits. Some flowers probably served the same purpose, the nectar of which contains a small amount of sucrose. In India, more than 4,000 years ago, a kind of raw sugar was mined from the flowers of the Madhuca tree. The Africans in the Cape Colony used the species Melianthus major for this, and the Boers in South Africa- Protea cynaroides. In the Bible, honey is mentioned quite often, and “sweet cane” is mentioned only twice, from which we can conclude that it was honey that served as the main sweetener in biblical times; this, by the way, is also confirmed by historical evidence, according to which, in the Middle East, sugar cane

began to be grown in the first centuries of our era. For a not too sophisticated taste, refined cane and beet sugar are almost indistinguishable. Raw sugar, an intermediate product of production containing an admixture of vegetable juice, is another matter. Here the difference is very noticeable: raw cane sugar is quite suitable for consumption (if, of course, obtained in adequate sanitary conditions), while beet sugar tastes unpleasant. Molasses (fodder molasses) also differ in taste - an important by-product of sugar production: cane is readily eaten in England, and beet is not good for food.

Production.

If the refining of beet sugar is carried out directly at sugar beet factories, then the purification of cane sugar, in which only 96-97% of sucrose, requires special refineries, where contaminants are separated from raw sugar crystals: ash, water and components combined general concept"non-sugar". The latter include scraps of vegetable fibers, wax that covered the stalk of the reed, protein, small amounts of cellulose, salts and fats. Only thanks to the huge scale

m production of refined cane and beet sugar, this product is so cheap today.

The subtleties of production.

In the old days, taking advantage of the cheapness of slave labor, the planters did not consider it necessary to mechanize labor in sugar factories. And the juice from crushed cane chips was squeezed out by hand - it was hard labor. Now the labor of the slaves was taken over by machines in which the cane is wrung out like in a washing machine - linen. The pomace is used for fuel, although it is strange to imagine that in tropical countries something needs to be heated. And sweet juice is heated and impurities are removed. Thus, pure sugar juice flows out of the unit. It is carefully evaporated for a long time until the liquid reaches the required density, and the crystallization process is started. It can occur in three stages, thanks to which we have sugar of different colors and textures.

Consumption.

According to statistics, the consumption of refined sugar in the country is directly proportional to per capita income. The leaders here include, for example, Australia, Ireland and Denmark, where more than 45 kg of refined sugar per person per year, while in China - only 6.1 kg. In many tropical countries where sugarcane is grown, this figure is much lower than in the United States (41.3 kg), but people there have the opportunity to consume sucrose not in its pure form, but in a different form, usually in fruits and sugary drinks.

CANE SUGAR.

Sugarcane (Saccharum officinarum) is a perennial, very tall herbaceous species of the grass family, cultivated in tropical and subtropical regions for its sucrose content, as well as some by-products of sugar production. The plant resembles bamboo: its cylindrical stems, often reaching a height of 6-7.3 m with a thickness of 1.5-8 cm, grow in bunches. Sugar is obtained from their juice. At the nodes of the stems are buds, or "eyes", which develop into short side shoots. From them, cuttings are used to propagate cane. Seeds are formed in apical inflorescences-panicles. They are used for breeding new varieties and only in exceptional cases as seed. The plant needs a lot of sun, heat and water, as well as fertile soil. That is why sugarcane is cultivated only in areas with a hot and humid climate. Under favorable conditions, it grows very quickly, its plantations before harvesting look like impenetrable jungles. In Louisiana (USA) sugar cane matures in 6-7 months, in Cuba it takes a year, and in Hawaii - 1.5-2 years. To ensure the maximum content of sucrose in the stems (10-17% by weight), the crop is harvested as soon as the plant stops growing in height. If harvesting is done by hand (using long machete knives), the shoots are cut down close to the ground, after which the leaves are removed and the stems are cut into short pieces that are convenient for processing. Manual harvesting is used where labor is cheap or site conditions prevent efficient use of machines. On large plantations, the technique is usually used, after burning the lower tier of vegetation. Fire destroys the bulk of the weeds without damaging the sugar cane, and the mechanization of the process significantly reduces the cost of production.

History of cane sugar.

The right to be considered the birthplace of sugar cane is disputed by two regions - the fertile valleys in the north-east of India and the islands of Polynesia in the South Pacific. However, botanical studies, ancient literary sources and etymological data speak in favor of India. Many woody wild plants found there

varieties of sugarcane in their main features do not differ from modern cultural forms. Sugarcane is mentioned in the Laws of Manu and other sacred books of the Hindus. The word "sugar" itself comes from the Sanskrit sarkara (gravel, sand or sugar); centuries later, the term entered Arabic as sukkar, into medieval Latin as succarum. From India the sugar cane culture between 1800 and 1700 B.C. entered China. This is evidenced by several Chinese sources, reporting that the Chinese people who lived in the Ganges valley taught the Chinese to get sugar by digesting its stems. From China, ancient navigators probably brought it to the Philippines, Java, and even Hawaii. When many centuries later pacific ocean Spanish sailors appeared, and feral sugar cane was already growing on many Pacific islands. Apparently, the first mention of sugar in ancient times dates back to the time of Alexander the Great's campaign in India. In 327 BC one of his commanders, Nearchus, reported: “They say that in India there is a reed growing that gives honey without the help of bees; as if from it you can also make an intoxicating drink, although there are no fruits on this plant. Five hundred years later, Galen, the chief medical authority ancient world, recommended "sakcharon from India and Arabia" as a remedy for diseases of the stomach, intestines and kidneys. The Persians, too, although much later, adopted from the Hindus the habit of eating sugar, and at the same time did a lot to improve the methods of its purification. As early as the 700s, Nestorian monks in the Euphrates Valley were successfully making white sugar using ashes to refine it. The Arabs, who spread from the 7th to the 9th centuries. their possessions in the Middle East, North Africa and Spain, brought sugarcane culture to the Mediterranean. A few centuries later, the crusaders who returned from the Holy Land introduced the whole world to sugar. Western Europe. As a result of the collision of these two great expansions, Venice, which found itself at the crossroads of the trade routes of the Muslim and Christian worlds, eventually became the center of the European sugar trade and remained so for more than 500 years. At the beginning of the 15th century Portuguese and Spanish sailors introduced sugarcane culture to the islands Atlantic Ocean. His plantations appeared first in Madeira, the Azores and the Cape Verde Islands. In 1506, Pedro de Atienza ordered the planting of sugarcane in Santo Domingo (Haiti) - thus this culture penetrated into New World. In just 30 years after its introduction in the Caribbean, it spread so widely there that it became one of the main ones in the West Indies, which is now called the "sugar islands". The role of sugar produced here grew rapidly with the increase in demand for it in countries Northern Europe, especially after the Turks captured Constantinople in 1453 and the importance of the Eastern Mediterranean as a supplier of sugar fell. With the spread of sugarcane in the West Indies and its penetration

culture in South America more and more workers were required for its cultivation and processing. The natives, who survived the invasion of the first conquerors, turned out to be of little use for exploitation, and the planters found a way out in the importation of slaves from Africa. Ultimately, sugar production became inextricably linked to the slave system and the bloody riots it generated that rocked the West Indies in the 18th and 19th centuries. In the early days, sugar cane presses were powered by oxen or horses. Later, in places blown by the trade winds, they were replaced by more efficient wind turbines. However, production as a whole was still quite primitive. After squeezing raw cane, the resulting juice was purified with lime, clay or ash, and then evaporated in copper or iron vats, under which a fire was built. Refining was reduced to the dissolution of the crystals, boiling the mixture and subsequent re-crystallization. Even in our time, the remains of stone millstones and abandoned copper vats remind in the West Indies of the past owners of the islands, who made their fortunes in this profitable trade. By the middle of the 17th century. Santo Domingo and Brazil became the main producers of sugar in the world. Sugarcane first appeared on the territory of the modern United States in 1791 in Louisiana, where it was brought by the Jesuits from Santo Domingo. True, it was grown here at first mainly in order to chew sweet stems. However, forty years later, two enterprising colonists, Antonio Mendez and Etienne de Boret, established his plantations in what is now New Orleans, with the goal of producing refined sugar for sale. After de Boret's success in this business, other landowners followed suit, and sugar cane began to be cultivated throughout Louisiana. In the future, the main events in the history of cane sugar come down to important improvements in the technology of its cultivation, mechanical processing and final purification of the product.

Processing of sugar cane.

The cane is first crushed to facilitate further squeezing of juice from it. Then it goes to a three-roller squeezing press. Usually, the cane is pressed twice, wetting between the first and second time with water to dilute the sweet liquid contained in the pulp (this process is called maceration). The resulting so-called. "diffusion juice" (usually gray or dark green) contains sucrose, glucose, gum, pectic substances, acids and various impurities. Methods for its purification over the centuries have changed little. Previously, the juice was heated in large vats over an open fire, and

removal of "non-sugars" added ash to it; now, to precipitate impurities, lime milk is used. Where sugar is produced for local consumption, the diffusion juice is treated with sulfur dioxide (sulphurous gas) immediately before lime is added to speed up bleaching and purification. Sugar turns yellowish, i.e. not completely refined, but quite pleasant to the taste. In both cases, after adding lime, the juice is poured into a settling tank-illuminator and kept there at 110-116 ° C under pressure. The next important step in the production of raw sugar is evaporation. The juice flows through pipes to evaporators, where it is heated by steam passing through a closed system of pipes. When the dry matter concentration reaches 40-50%, evaporation is continued in vacuum apparatuses. The result is a mass of sugar crystals suspended in thick molasses, the so-called. massecuite. The massecuite is centrifuged, removing molasses through the mesh walls of the centrifuge, in which only sucrose crystals remain. The degree of purity of this raw sugar is 96-97%. The removed molasses (outflow of the massecuite) is boiled again, crystallized and centrifuged. The resulting second portion of raw sugar is somewhat less pure. Then another crystallization is carried out. The remaining edema often still contains up to 50% sucrose, but it is no longer able to crystallize due to the large amount of impurities. This product ("black molasses") goes to the USA mainly for livestock feed. In some countries, for example in India, where the soil is in dire need of fertilizers, the outflow of the massecuite is simply plowed into the ground. Briefly refining it is as follows. First, raw sugar is mixed with sugar syrup to dissolve the remaining molasses enveloping the crystals. The resulting mixture (affination massecuite) is centrifuged. The centrifuged crystals are washed with steam to give an off-white product. It is dissolved, turning into a thick syrup, lime and phosphoric acid are added there so that impurities float to the surface in the form of flakes, and then filtered through bone char (a black granular material obtained from animal bones). the main task at this stage - complete discoloration and deashing of the product. Refining 45 kg of dissolved raw sugar consumes 4.5 to 27 kg of bone charcoal. The exact ratio is not established, since the absorbency of the filter decreases as it is used. The resulting white mass is evaporated and, after crystallization, centrifuged, i.e. they treat it in much the same way as with sugar cane juice, after which the refined sugar is dried, removing the remains of water (approx. 1%) from it. Production.

Subject: Plant growing of the world

Main sugar crops are sugar beet and sugar cane.

Sugar cane- a tropical culture that appeared in the Ganges delta. Currently, almost 80% of the world's sugar is produced from sugar cane. The largest sugarcane producers in the world are the countries of Latin America and foreign Asia, and among the countries:

1. Brazil (more than 330 million tons);
2. India (more than 280 million tons);
3. China (about 90 million tons),

Pakistan, Thailand, Mexico, Australia, Colombia, Cuba and the USA also stand out.

Sugar beet- culture of the south temperate zone, which is considered to be Iran. The largest sugar beet producers in the world are:

1. France (33 million tons);
2. USA (30 million tons);
3. Germany (about 28 million tons);

On this page, material on the topics:

• Sugar crops message by geography

• The largest sugar beet producers in the world

• Sugar cane message

• Cane message briefly

• The largest sugarcane producers in the world

questions about this material.

Sugar cane is a cereal annual plant with a long history of cultivation. It is the only source of sugar production in Africa and some Asian countries. India is considered to be the ancestral home of sugar cane, the soldiers of Alexander the Great were the first to try the honey plant when, in the process of conquest, the locals introduced them to sugar cane.

The rational use of the sugar plant is waste-free. Sugar, drinks and sweets are just a few of the things that can be obtained from processing sugar cane. Sugar cane processed products are in great demand in the domestic and foreign markets.

Sugar made from sugar cane

Brown cane sugar is considered to be more natural than beet sugar. Crystalline sweet grains are obtained from cane through multi-level processing. Cane sugar is considered one of the most ancient sweets of the East.

Brown cane sugar glucose is of higher quality, it nourishes the brain and liver activity of the body and contributes to an energy surge in general. Such sugar is considered less harmful, due to the content of vegetable fibers in it.

One of the distinguishing features of cane sugar is its high content of glucose and sucrose, amounting to up to 2% of the weight of the stem. This fact involves cleaning without a lot of lime, and without a bleaching component, thereby increasing the competitive component of the naturalness of brown cane sugar over white beet sugar.

The main production of cane processing plants is raw sugar. Only some industrial factories bring cane sugar to the state of refined sugar. But in both cases, the primary processing of raw sugar is the same, the only difference is that the raw sugar undergoes additional processing in the form of recrystallization of the same raw sugar.

The processing of raw sugar begins with the fact that panicles and leaves must be removed before pressing, that is, only the stem falls under the press to extract juice. The juice is then evaporated to a concentrated syrup. The syrup, in turn, undergoes boiling and crystallization. After complete processing, cane sugar is packaged and supplied to the markets.

One cup of coffee or tea with cane sugar will charge you with energy and positive mood for the whole day, besides, cane sweetness contains microelements and B vitamins in its composition.

How to plant sugar cane

Unpretentious sugar cane, similar to bamboo and wild cane, grows vertically up the stem, covered with long leaves. Sweet cane, non-waste unique plant. Cardboard and paper are obtained from its pulp, and biofuels are obtained from it, used as fertilizers.

To plant sugarcane, due attention must be paid to planting material and soil. The thicker the trunk of the reed, the more suitable the plant for planting.

The upper and side leaves are removed, and the reed itself is divided with a knife or secateurs into pieces about 35 cm.

A furrow up to 20 cm deep is watered abundantly and fertilized with compost, then the cuttings are laid horizontally and covered with soil. In two weeks, the first "sugar" shoots will appear. Shoots grow from the formed nodes of the cane stem and require regular watering.

It takes about 4 months for a sugar plant to reach maturity. Plant care is important only at first, while the seedlings are young, when the cane reaches maturity, it will kill the weeds and be able to tolerate drought.

Planting sugarcane with seeds involves early agrotechnical measures to prepare the soil with the introduction of nitroammophos, compost and the selection of seeds.
And in the spring, when the soil warms up, it is planted in holes 2 cm deep, plantings are cared for according to the schedule and as needed. In July, the plant begins to grow actively, adding 3 cm per day to growth. Moderate fertilizing, regular watering and breaking off the panicles are a prerequisite for growing sugar cane. Watering with superphosphate when the reed leaf turns red is mandatory.

The reed reaches a height of 2 or even 3 meters in maturity, and three months after germination, when the seeds turn brown, you can start harvesting. Each day of delay in the harvesting of sugar cane, leads to a loss of up to 3% of sugar by the plant.

Cultivation of sugar cane

Oddly enough, the cultivation of sugar cane in Russia on an industrial scale is recognized as inexpedient. However, many gardeners do not deny themselves the pleasure of watching the vegetation process of this plant and even make homemade sugar.

In order for the reed to grow, it needs to be allocated a well-lit place on the site. Before planting, you need to prepare the site, dig it up, apply mineral fertilizers, and organic matter is introduced in the fall.

A simple way of planting is seed, today there is a sufficient amount of seed material for sale, for any needs of a summer resident. When the soil warms up to 12 degrees, you can start sowing. Seedlings will appear in two weeks.

If the cane is grown in favorable conditions, it is not susceptible to disease and grows rapidly. It is better to cut the reed in a timely manner so that the trunk is strong and thick, and planting is carried out at a distance of at least 35 cm between plants and half a meter between rows.

It is enough to water the reed three times a week, and weeding as needed, until the plant reaches half a meter in height, after sugar plant will be able to get rid of weeds on its own, taking from the soil useful material and clogging other vegetation.

Aerated soil has a good effect on the growth rate of the reed, so do not neglect the hilling of young plants. After three to four months, the sugar cane will begin to ripen and throw back panicles with grains, during this period, the collection of cane for sugar should begin.

Sugar cane harvesting should begin four months after germination. On an industrial scale, harvesting is carried out with specialized equipment, and small areas of cane are harvested by hand. Before flowering, sugar stalks are cut off with special knives or cutting devices, under the root and cleared of foliage.

Cultivated sugar cane, when properly processed, can produce a much higher yield of sugar than sugar beets. About 70% of the world's sugar is obtained from cultivated sugar cane.

In order to obtain high-quality sugar during processing, harvesting times must be accurately calculated. Each day of delay in harvesting, reduce the percentage of sugar in the cane. Another thing is when sugar cane is planted for fodder purposes.

For harvesting sugar cane, they use: cane harvesters and machines, and it is also possible to use sorghum harvesting equipment, with their help, by direct mowing, harvesting (safra) takes place.

Sugarcane seeds: collection, storage

Sugar cane seeds are short-lived, their viability lasts up to six months. You can harvest sugar cane when the cane leaves panicles and they turn brown. However, in central Russia it is difficult to achieve full ripening of cane seeds due to inappropriate climatic conditions. And in the southern regions of our country, during normal planting, without additional agrotechnical measures, sugarcane seeds rarely fully ripen.

One "sugar" panicle, with proper care, brings about 600 seeds, when planted, they will be enough for one hundred square meters of land. When collecting seeds, the panicles are broken off, threshed and sieved, you can pick the panicle with your hands, and then dry the seeds. Due to the fragility of the seeds, they can be stored in a cloth bag, no later than until next year.

sugarcane processing

Cane sugar without additional processing is unsuitable for consumption and further storage. Therefore, additional processing or refining is considered the optimal cycle to complete the production of cane sugar.

The technology for obtaining sugar from cane is similar to the method for obtaining sugar from sugar beets. Both technologies for processing raw materials include several identical steps:

• Product grinding
• Obtaining juice from a processed product
• Purification of juice from additional impurities
• Juice thickening to syrup concentration by evaporation method
• Crystallization of the concentrate and its transformation into sugar
• Drying of the finished product

Juice is extracted by crushing, pressing and further pressing the cane raw materials. Thanks to a special technology of processing cane with water, with the help of a press, almost one hundred percent extraction of juice from raw materials is achieved. The juice goes through the cleaning procedure through the pulp trap and accumulates in the measuring cups.

The pulp, in turn, returns to the press, and carries out a secondary pressing together with the primary mass of the supplied raw materials. The juice, after cleaning, undergoes a procedure of cold or hot defecation with lime. In this way, organic acids are neutralized and a neutral, soluble lime salt is formed. In the process of cold defecation, the juice is mixed with milk of lime, mixed and placed in settling tanks. In order for the sugar to settle, the settling tanks are heated, and a thick concentrated mass is obtained at the bottom, with juice on top.

The thick mass is subjected to a filter press, and the juice is drained. With another method, the condensed syrup enters the vacuum apparatus and for cooking into the massecuite. The resulting welded mass is placed in the mother's massecuite for crystallization and cooling. After that, the sugar is whitened in a centrifuge. The fine sand obtained during the production of sugar is re-loaded into the crystallizer and undergoes the procedure for re-melting the product and is placed in vacuum apparatuses for all massecuite massecuites, for boiling subsequent syrups.

The production of cane sugar described above is somewhat different from the production of sugar from beets. The first difference is that the cane is pressed on roller presses, and the beets are extracted in a diffusion battery. The second difference is the stages of juice purification, and processing with the least amount of lime than in the production of granulated sugar from beets.

Cane sugar: good or bad?

Cane sugar is 90% sucrose and is digested faster. In addition, it also contains trace elements: potassium, calcium and iron. It is better to use unrefined cane sugar, it is more natural. It is better to give preference in the store to cane sugar in a transparent package in order to closely examine the product, this will help to distinguish natural cane sugar from colored beet sugar.

The first distinguishing feature of cane sugar is its unformed appearance and strong molasses flavor, incomparable to the smell of white sugar. In addition, natural cane sugar has a brown tint, but there is also white cane sugar. How to distinguish them? A cup of water will help to distinguish a fake from a natural product, dissolving a brown piece of sugar in it, the water should remain unchanged, but if staining occurs, then you have a fake.

Cane sugar goes through fewer processing cycles than beet sugar, so there is an opinion that it retains more nutrients.

Cane sugar improves brain activity, improves mood, gives a charge of vivacity, by replenishing the body's energy reserves. Cane sugar is contraindicated for people suffering from diabetes and intolerance to glucose and galactose.