It is difficult to present life without sugar today. Without it, of course, you can live, but most people would have to dramatically change their power mode. Sugar so firmly entrenched in the nutritional diet that the sugar industry today is one of the most important sectors of the world economy.

Tens of millions of people around the world are growing, cleaning and processing sugar cane. There was a time when the production of sugar was the most profitable and large industrial industry of the entire global economy. Very few plants can compare with sugar cane in their influence.

Travel to Australia

To learn more about this plant, you need to go to Australia, namely to Queensland. Here are engaged in the cultivation of sugar cane. Today, plantations of this plant are not very many, but effective methods of cultivation and processing of sugar cane turned the state of Queensland in one of the world's leading exporters of unrefined sugar.

Cleaning sugar cane is performed by reed combines. They cut the stalks of plants and then drop them into the trailer going next. After some time, sweet sugar juice begins to complain from the cane and gradually the surrounding air begins to fill with a sweet and pleasant aroma. So from the field the path of this sweet juice is beginning to sugar bowls on the tables of the inhabitants of the whole Earth.

More recently, the sugar cane in Australia was removed manually, as today they do in most countries of the world. This work is very difficult. Today, there is still a general global trend towards the mechanization of sugar cane cleaning.

A sugar cane is grown in Australia mainly in a non-coastal strip of about 2100 kilometers long. A significant part of this strip goes along a large barrier reef. Throughout the year it is very humid and warm. For sugar cane is ideal conditions. There are about 6500 owners of small family cane plantations, which are scattered throughout Queensland's coast.

In the central part of Queensland, near the coast is the "sugar" city of Bandaberg. Thousands of hectares of reeds of different degrees of maturity grow around it, so plantations are shimped by different colors and shades - from golden and green to chocolate-brown.

Here, in this area, July is the coldest month. During this period, the cleaning of sugar cane begins. It lasts until December, as the harvest ripens gradually. Nearby is a research experimental station to create new varieties of this unique grass. Here scientists conduct various experiments to eliminate new, more crop and persistent reed varieties.

If a little return to the history of sugar cane, then for the first time it was found in the tropical wet forests of New Guinea and Southeast Asia. This plant is considered a kind of "king" in its grass family, which also includes a woody bamboo, lawn grass and grain cereals. In the leaves of all these plants, sugar is produced during photosynthesis. But from other plants, sugar cane is distinguished much by a large content of sugar, which in the form of sweet juice accumulates in its stems.

Sugar cane began to grown in ancient India. When Alexander Macedonsky came to these lands with his army, his scribes were noticed and then wrote that the locals "chewed some wonderful cane, which gave the sweet honey without the help of bees." In the 15th century, at the same time, active cultivation of sugar cane began simultaneously with the study and rapid development of the world. To date, there are several thousand varieties of this unique plant. Cane is grown in 80 countries of the world, and the general world harvest is about a billion tons.

In most countries, planting sugar cane is a very time-consuming process. The stems of the ripen cane are cut into small cuttings about 40 centimeters in length and plant the prepared grooves about 1.5 meters from each other. Over time, a bush grows with the number of stalks from 8 to 12. The ripening of the cane lasts from 12 to 16 months. Through his thickets are quite difficult to swash. The reed grows in a height of up to 4 meters, and the leaves are becoming massive and thick.

Today, the struggle against diseases and pests of sugar cane is very relevant. Many of these efforts were still successful, but not all. For example, to combat insects from the Hawaiian Islands, a toad-agu was brought. Contrary to all expectations, there was more lackless food for this toad than harmful insects for cane. Over time, it has grumbled a lot and spread throughout Northeastern Australia and soon turned into a pest.

To make it convenient to collect a harvest, planters closer to the night begin to wait for the ripened sugar cane. Fire over a few seconds covers all the plantation and soon everything that remains, it is only naked stems. This is done to make it convenient to collect harvest. But today, increasingly, the reed is cleaned without such a grand incineration. Called this cleaning green. Such a method allows you to increase the amount of reed sugar and at the same time on Earth, save the mulch protective layer. It helps a lot in the fight against weeds and soil erosion.

Today in many countries where sugar cane is cultivated is still harvesting manually. First, the tops and all the leaves are cut, then the stems are cut into small pieces for ease of processing with the press. In one day, the worker can remove up to 5 tons of cane, and this work is not from the lungs. For one header a day, you can easily collect up to 300 tons of stems. Vintage from one field can be removed for several years in a row. Every year the amount of sugar-reed produced will decrease, and soon the plant in this field will need to be changed.

After cutting the cane it is very important to quickly recycle it, otherwise sugar in a cut stem begins to deteriorate after a while. To accelerate the delivery of reeds to the places of processing in Queensland, about 4,000 kilometers of narrow-chain railways were laid. There are small locomotives for them, which diligently pull no one dozen cars filled to the top cane stems. The spectacle is pretty exciting and interesting.

When the composition came to the place of unloading, the grinding of the stems begins with the help of huge stalks and drums, which are squeezed out of the reed fibers Sweet sahary juice. The remaining fibers are dried and used as fuel for presses. All surplus go for sale to manufacturers of building materials and paper.

Then, from this sugar juice, all impurities are carefully removed and only pure liquid remains. Impurities isolated from juice are widely used in the production of fertilizers. Molasses, another by-product after reed processing, goes to livestock food, as well as raw materials for distillation of technical alcohol and Roma.

All water evaporates from the purified fluid and the concentrated syrup remains, in which small sugar crystals are contained. They are given to grow until they have achieved the required size. Then they are taken out of this liquid and dried. As a result, sugar crude sand is obtained. In the process of subsequent purification, it is just turning into the usual refined sugar.

In global sugar production, two agricultural crops are mainly used - sugar cane and sugar beets. The reed grows mainly in tropical zones, less often in subtropical. Its share in the global production of sugar is about 65%. The proportion of sugar beets will respectively will be about 35%. It grows in the colder regions of the planet, mainly in Europe, the USA and Canada. Cane sugar in its composition is absolutely no different from the beet.

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Saccharum officinarum L. (1753)

Sugar cane cultivated, or Sugar cane noble (Lat. Sáccharum officinárum) - Plant; kind of kind of sugar cane ( Sacchaum.) Family of cereals. Used by man, along with sugar, for sugar.

Distribution and habitat

Sugar cane cultivated - a perennial grassy plant, divorced in numerous varieties in the tropics, from 35 ° C. sh. up to 30 ° sh., and in South America rising in the mountains to the height of up to 3000 m.

Sugar cane comes from the southwestern part of the Pacific region. Saccharum Spontaneum is found in Wild shape in Eastern and North Africa, in the Middle East, in India, China, in Taiwan and in Malaysia and New Guinea. The center of origin may be North India, where there are forms with the smallest chromosomal set. Saccharum Robustum is found along the river banks in New Guinea and on some of the surrounding islands and is an endemic in this area. Sugar cane cultivated occurs, most likely from New Guinea. This cane can grow only in tropical regions with a suitable climate and soil. Saccharum Barberi may occur from India. Saccharum Sinense is found in India, Indochita, South China and Taiwan. Saccharum Edule, apparently, is a clean form Saccharum Robustum And it is found only in New Guinea and on the nearby islands.

Botanical description

Rhizome perennial fast-growing plant height up to 4-6 m.

Rhizome short-seater, strongly rooted.

Stems are numerous, dense, cylindrical, naked, knotted, green, yellow, purple. Stem diameter up to 5 cm.

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

The stem ends with a compliance - a pyramidal bug of 30-60 cm of length; Ear of small, monochrome, collected pairs and lowered by hairs.

History of Equity

Cleaning sugarcane

The culture of sugar cane began in ancient times. Sugar extracted from sugar cane is known to Sanskrit: "Sarkura", in Arabic called "Sukhar", on the Persian "Shakar". Sugar is mentioned in the ancient European writers under the name "Saccharum" (in Plinia), but as a very rare and expensive substance, which comes only to the medicine. The Chinese have learned to refine sugar already in the VIII century, and the Arabic writers of the IX century mention sugar cane as a plant, divorced on the banks of the Persian Gulf. In the XII century, the Arabs transported it to Egypt, Sicily and Malta. In the middle of the XV century, sugar cane appeared on Madeira and on the Canary Islands. In 1492, a sugar cane was transported from Europe to America, on the Antilles, and on the island of San Domingo, he began to divorce in a set, because by this time the consumption of sugar was extensive. Then, at the beginning of the XVI century, the sugar cane appeared in Brazil, in 1520 in Mexico, in 1600 - in Guiana, in the 1650th - on the island of Martinique, in 1750 - on the island of Mauritius, etc. In Europe, the cultivation of sugar The cane was always very small, since Sugar brought cheaper from the tropics. Finally, after it began to isolated sugar from the coarse, the cultivation of sugar cane in Europe was left at all.

The main modern sugar cane plantations are located in Southeast Asia (India, Indonesia, Philippines), in Cuba, in Brazil and Argentina.

Biology of culture

Divorced sugar cane with cuttings.

The cultivation of sugar cane requires a tropical or subtropical climate, with a minimum of 600 mm annual precipitation. Sugar cane is one of the most effectively using photosenthesis of plants, it is able to convert more than 2% of solar energy into biomass. In regions where the reed is a priority culture, such as Hawaii, the crop is up to 20 kg from a square meter.

Sugar cane sugar production

Cut sugar cane stalks

To mining sugar cut stems to their flowering; The stem is up to 8-12% of fiber, 18-21% sugar and 67-73% of water, salts and protein substances. Cut stems are crushed with iron trees and press juice. The juice contains up to 0.03% of protein substances, 0.1% of 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 make a peculiar smell of raw juice. Sophisticated lime is added to the raw juice for the separation of proteins and heated to 70 ° C, then filtered and evaporated to crystallization of sugar.

Production

Combine CTP 1 for mechanized cleaning of sugarcane designed on

Lyuberetsky

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

and subsequently produced under license in the city

Olgin

Sugar cane is obtained up to 65% of the global sugar production.

Sugar cane is one of the main export articles of many countries.

Until 1980, India was the leader in the production of sugar cane, since 1980 - Brazil. Until 1992, the third place was resistant to Cuba, where its production since the beginning of the 1990s fell sharply in connection with the cessation of the existence of the USSR.

Notes

Links

• Fao Production Figures.

Sugar is one of the most important components of life. People brew tea or coffee with him, prepare various dishes: cakes, pies, cookies and more. Sugar makes from sugar cane, which grows mainly in Cuba.

In addition to this plant, there is another way. Sugar beet gives a more valuable sugar culinary, according to many chefs of the world. The production of this type of sugar is directly related to the cultivation of beets. There are countries that do not just cope with it, but are the leaders of production and export of beet sugar. Some countries are not practically engaged in this, and some of them are very well industrialed by growing this plant. We represent 10 leading countries.

10. China People's Republic - 8 million tons

China is generally one of the leaders in agriculture. Located in a last place in the ranking and grows eight million tons of sugar coarse. Sugar in China is very necessary, as Chinese tea and sweets in this state are particularly popular.

In China, some fields inhabited by sugar swamp. This is not due to the fact that the density of the population in China raises, and with the fact that this country grows everything in a little bit.

9. United Kingdom - 9.4 million tons

Sugar in England is grown quite well. As you know, in the given country, it is very often pouring rains (it is necessary to rain and heat, sometimes). This is what is needed sugar beets for normal growth. For export, of course, not so much, if we talk about the mass trade, but for our own citizens is quite enough.

The state is not very large, but to grow 9,400,000 tons - it is very good, and agriculture is not particularly priority there.

8. Egypt - 11 million tons

It is often possible to meet various vegetables from Egypt on the shelves of supermarkets. Many people think that in this country 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 needs to be easily developed than in other states. For example, Egyptian potatoes can often be found in Russian supermarkets. Egyptians are growing eleven million tons of sugar coarse, which goes to export almost all.

7. Poland - 13.5 million tons

In Poland, as in many other European countries, many cultural plants are grown. Usually Poland does not export the bed, and the finished products of its production. Polish sugar rarely can be found on the shelves of Russian shops. Poland grows thirteen and a half million tons of sugar swabs, this amount is quite impressive for a small European state.

6. Ukraine - about 16 million tons

Despite the tense political situation in the country, sugar beet is grown very well. The climate allows, the territory is enough, so nothing prevents the Ukrainians to grow and sell. The functionality of agriculture in Ukraine is very similar to the Russian. He went to the sixth place in the ranking of world leaders. Most likely, Ukraine will come out of this five, as the state of agriculture, the economy as a whole, deteriorates greatly.

5. Turkey - 16.8 million tons

The state produces products related to almost all sectors of production. Including, of course, and sugar bed. Also, as in Ukraine: a good climate, there is where to grow. Export mostly beets itself. Turkey went around Ukraine, as it grows almost seventeen million tons. The country is hot, and for the cultivation of large swaps you need these climatic conditions.

4. The United States of America - 28.5 million tons

For a long time, the US is engaged in agriculture. At the time of the Cowboys, the Americans grown by many cultural goods. Beatless cornflakes, wheat fields are shown in films taken in the studios of this country. A little later, America began to grow a sugar cooler, and the success of this case remains the same. This is done here as corporations and the most ordinary farmers - lovers. 28 and a half million tons of beds. US still remains on the fourth place in the ranking.

3. Germany - 30 million tons

In third place is Germany, which has long been famous for its difficulty and its qualitative result. In recent years, the Germans have grown quite a significant amount of sugar beet both for themselves and for sale to other countries. Exported alcohol, and sugar, including raffin.

Germany, in addition to growing coarse, is similarly engaged in other cultural plants. Also, Germany has a large number of equipment that greatly helps both sow and collect harvest. Also, many often notice that citizens of Germany are not only well able, but also love to work.

2. Russian Federation - 33.5 million tons

Our country ranked second, as the climate, and the presence of a large number of territory allow it to do. Sugar beet grown in Russia is mainly exported, and about a third of the mines produced on the production of sugar.

In this state, sugar beet does not use the advantage, since at all times here were in the priority of cereals. Many people think that Russia is a global leader in the cultivation of sugar beet, but alas. The territory, of course, is large, including enough of the land favorable. The country that took the first place in this ranking cannot guess almost no one.

1. France - 38 million tons

Leader on the cultivation of sugar beets throughout the world. It will seem amazing, but France, just, on this specializes. The warm climate and the presence of endless fields make it possible to take first place. This applies, above all, the provinces Champagne. This province is the most southern in France, where a variety of cultivated plants are grown, for example, grapes for the manufacture of famous French wines. The French are more than all sugar coarse, its amount is about 38 million tons.

Introduction

3000 years BC e. On the territory of modern India has already been cultivated by a long-term grassy plant of the genus Saccharum. Sweet crystals, which were obtained from the juice of sugar cane, the locals called "Sakkara", from Sarkara, which in translation of one of the local ancient languages \u200b\u200bliterally meant "Gravel, Pebbles, Sand". The root of this word and entered many languages \u200b\u200band is clearly associated with sugar: Greek Sugar - Saccharon, Latin sacchaum., Arabic Sukkar, Italian Zucchero ... And so right up to Russian Sugar.

Sugar (sucrose) - a sweet crystalline substance, highlighted mainly from the juice of sugar cane or sugar beet. In the pure (refined) form of sugar white, and the crystals of it are colorless. The brownish color of many of its varieties is due to an admixture of various amounts of molasses - condensed vegetable juice, enveloping crystals. Sugar - high-calorie food; Its energy value is approx. 400 kcal per 100 g. It is easily digested and easily absorbed by the body, i.e. This is a fairly concentrated and fast mobilized source of energy. Sugar is an important ingredient of various dishes, drinks, bakery and confectionery. It is added to tea, coffee, cocoa; He is the main component of candies, glaze, creams and ice cream. Sugar is used in preserving meat, stretching the skin and in the tobacco industry. It serves a preservative in jams, jelly and other products from fruits. Sugar is important for the chemical industry. Thousands of derivatives used in various fields are obtained from it, including the production of plastics, pharmaceutical preparations, effervescent drinks and frozen foods.

History of sugar.

The production of sugar for consuming it in food is rooted in the depths of centuries.

The initial raw material for the preparation of sugar was a sugar cane, the birthplace of which is India. The warriors of Alexander Macedonsky, participating in the campaign in India in the IV century. BC, the first of Europeans got acquainted with this plant. Upon returning from India, they with delight told about reeds, from which you can get honey without the help of bees, and a raven drink to use as strong wine. Gradually, a sugar cane applies to neighboring countries with a warm climate.

In ancient manuscripts, there are information about the cultivation of sugar cane in China in the II century. BC, and in І c. BC. Sugar cane has already begun to grow on Java, Sumatra and other Islands of Indonesia. On the cultivation of the cane and the production of sugar in Arabia mentions the Roman scientist of Pliny - the eldest in the first century. AD Arabs Culture of growing and treating sugar cane brought during the conquest of Palestine, Syria, Mesopotamia, Egypt, Spain, Sicily in VII-IX V.V., and in the IX century. Sugar from the cane began to trade Venice.

Crusades contributed to the spread of sugar cane to obtain sugar in Europe, including Kievan Rus.

Venetians, the first of Europeans, have learned to produce raffin from raw sugar. But it is still very long, right up to the beginning of the XVIII century. Sugar remained highly rare on the tables of Europeans. Portugal played a big role in the spread of sugar cane and receiving from it. In the XV century The Portuguese landed a sugar cane on the Islands of Madeira and San Tome in the Atlantic Ocean, and after opening the Columbus of America, large plantations appeared on the Islands of Haiti, Cuba, Jamaica, and then in Mexico, Brazil, Peru. Sugar legislators in the production of sugar in the XVII century. Steel Holland. She strongly began to start plantations of sugar cane in their colonies, and also significantly expanded the production of sugar on Java. At the same time, the first sugar factories begin to build in Amsterdam. A little later, similar plants appear in England, Germany, France. The history of Russia's sugar industry begins in 1719 since the construction of the first sugar factories in St. Petersburg and Moscow.

In Russia, not sugar reed, but dried or dried rocks, trousers, turnips, reapers were used for the manufacture of sweet syrups, beverages and tinctures. Cultivated beets for a long time. In ancient Assyria and Babylon, the beets were grown for 1.5 thousand years BC. Earthly forms of beets are known in the Middle East from the VIII-VI centuries. BC. And in Egypt, the beet served the main food of slaves. So, from wild forms of beets, thanks to the corresponding selection, gradually created varieties of aft, dining room and white beets. The first grades of sugar beet were derived from white varieties of dining beet.

The emergence of a new alternative reed, Sugaroneos of the historians of science is associated with the epochable discovery of the German scientist, a member of the Prussian Academy of Sciences A. S. Marggraf (1705-1782). In the report at the meeting of the Berlin Academy of Sciences in 1747, he outlined the results of experiments on obtaining crystalline sugar from beet. The resulting sugar, according to Marggrant, was not inferior to the cane. However, Marggraf did not see the wide prospects for the practical application of his discovery. Further in the study and study of this discovery went a student of Marggraf - F. K. Ahard (1753-1821). He from 1784 agreed on improving, further development and introduction into the practice of opening his teacher.

Ahard perfectly understood that one of the most important conditions for the success of a new, very promising case is the improvement of raw beets, i.e. Increase its sugar. Already in 1799, the works of Ahard were crowned with success. There was a new branch of cultural beet - sugar. In 1801, in his estate in Cucerne (Silesia), Ahard built one of the first sugar factories in Europe, which mastered the production of sugar from beet. The Commission sent by the Paris Academy of Sciences conducted a survey of the Aharmal Plant and came to the conclusion that the production of sugar from beet was unprofitable.

Only the only British industrialists who were monopolists for the production and sale of cane sugar, saw in sugar beets of a serious competitor and several times offered Ahard large sums, provided that he refuses to conduct his works and publicly declare the futility of sugar production from beets .

But Ahard, who sacredly believed in the promising of the new Sugaroneos, did not go on the compromise. Since 1806, France refuses the production of sugar from the reed and goes to the beetroot, which over time has received increasingly distribution. Napoleon provided great support to those who showed the desire to grow beets and produce sugar from it, because I saw in the development of the new industry the possibility of simultaneous development of agriculture and industry.

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

This was facilitated by the successful activity of one of the first in Europe of large breeding and seeding companies Vilmoren-Andria, founded by F. V. Vilmoren. The company acquired world fame and successfully works for about two hundred years, delivering seeds of various crops of its own selection to many countries of the world.

The history of the development of sugar production in Russia and in Ukraine.

The first mention in historical documents on the appearance of crystalline sugar in the ancient Russia, imported "with the overseas goods" appeared in 1273, but for the population, he was still inaccessible to the population. More widely sugar began to flow into the markets of Russia and Ukraine, starting from the XVII century, through the ports of the Black and Baltic seas from different colonial countries. At first, the sugar was a delicacious meal and was used as expensive medicine. But over time, the amount of sugar use expanded. At the beginning of the XVIII century. Due to the advent of such exotic drinks as tea and coffee, sugar consumption has increased significantly. The introduction of duty on the import of sugar forced the Russian merchants in a new way to look at the Sugar trafficking. Many of them began to understand that it is much more profitable to establish our own sugar production based on brought sugar-raw sugar. In1718, the first government document on the organization of sugar production in Russia appears. They were the Decree of Peter I about the "Moscow merchant Pavlu West in Moscow a sugar plant to start with its cat", i.e. At his own expense, at the same time, he received privileges for 10 years and the right to import sugar-raw, as well as "in Moscow, you cook the head sugar and sell it duty free for three years."

"Peter gave in March 1718 with a ten-year-old privilege of the Moscow merchant Wesset on the device of a sugar factory, with the right to establish a company and recruit those who wants. He was given for three years of benefits to duty to bring sugar raw because of the border and duty free to trade with his sugar in the heads. In addition, there was a promise: if the plant multiplies, then it is not possible to prohibit sugar bridges from abroad. And indeed, on April 20, 1721, the import of sugar from abroad was completely prohibited. "

In 1723, Pavel Vests finished the construction of Sakharaphores in Moscow and Kaluga. The demand for sugar continued to increase and it encouraged the sugar producers to an increase in its production with imported raw materials. New sugar factories appear. Among the largest of them, at that time, Vladimirov's Moscow plant was. By the end of the XVIII century. In Russia, it was built and launched into the production of 20 factories operating on imported raw sugar. Interest in sugar production increased every year. Many scientists of that time worried the question of which local raw materials could be obtained sugar. The search was walking in different directions. In the book of Academician St. Petersburg Academy of Sciences P.S. Palllas "The description of the plants of the Russian state with their image" was first indicated that from "maple juice ..., from beets ... etc. Maybe such a lot of sugar can be obtained, so and from Indian sugar cane. In 1786 an attempt was made to "cook sugar" from the "Caspian Sea cane", i.e. from sugar sorghum. 1799 marked the fact that almost simultaneously the teacher of Moscow University I.Ya. Bindheim and Academician

St. Petersburg Academy of Sciences T.E.Lovitz received sugar from beet. At the same time, the center of beetroot production begins to shift to Ukraine, where there were more fertile lands suitable for growing soil sugar beets, a softer climate and enough labor.

An outstanding Ukrainian scientist-economist Academician of the All-Ukrainian Academy of Sciences K.G. Vobliya found that the first sugar factory in Ukraine was built in 1824 in the village of Makoshin Chernihiv province of Soskin County.

It should be noted that the authorities fully contributed to the development of beet breeding and sugar industry on the fertile Ukrainian lands. The construction of the first sugar factories and those wonderful prospects that promised the production of sugar was caused by a real boom among the first sugar producers.

The most popular topic, which was discussed with interest on the balas and in the lobby of theaters, in the salons and at the noble collections, was the production of sugar.

In the 30-50th G.G.XIX century. The amount of sacrament has significantly increased. Many periodicals were widely promoted by beetroot production as the most effective way to increase the profitability of agriculture.

The fact is that the average for the standards of the sugar plant in the 50s of the XIX century. Every year it gave up to 20% of the capital invested in the enterprise (primary and revisible). Such high profitability and led to the rapid growth of the sugar industry.

But all the time comes. For many reasons, in the first place, the raw materials (small areas of landlocker land, left under beets, low yields and sugarness), technical and technological, boom began to slowly subscribe. Pink dreams did not come true. Little primitive sachairs instead of the expected profits began to bring only losses. The number of plants began to disastrously decrease. In 1887, the amount of sugar factories decreased to 218 against 380, which worked at the end of the most expensive time.

The first crisis has begun in the sugar industry.

It is difficult to say how much the crisis would continue if the Count Alexey Alekseevich Bobrinsky did not take for the revival of the sugar industry

Sources of sugar.

In nature, there are several hundred different sugars. Each green plant forms certain substances related to this group. In the process of photosynthesis of carbon dioxide of the atmosphere and obtained mainly from the soil of water under the action of solar energy, glucose is first formed, and then it turns into other sugars. In different parts of the world, some other products, such as corn pattern, maple syrup, honey, sorg, palm and malt sugar are used as sweeteners. Cornatius - very viscous, almost a colorless liquid obtained directly from corn starch. Aztec, who used this sweet syrup, made it from corn approximately just as sugar from reeds produce in our time. The patterns are significantly inferior to refined sugar in sweets, but it makes it possible to regulate the crystallization process in the manufacture of sweets and much cheaper sugar, so it is widely used in a confectionery business. Honey, distinguished by high fructose and glucose, more expensive sugar, and it is added to some products only in cases where it is required to give them a special taste. The same is the case with maple syrup, which is appreciated primarily for a specific fragrance. Suggested syrup, with deep antiquity, used in China, are obtained from sorneter sorgartes. Sugar from him, however, never cleared so well so that it could successfully compete with beet or cane. India is almost the only country where a commercial scale receive palm sugar, but the cane sugar this country produces significantly more. In Japan, over 2000 is used as sweet supplements of malt sugar produced from starchy rice or millet. This substance (maltose) can be obtained from an ordinary starch. It is strongly inferior to sucrose in sweets, but it finds use in the manufacture of bakery products and various types of baby food. Prehistoric person satisfied his need for sugar at the expense of honey and fruit. The same goals were probably served by some flowers whose nectar contains a small amount of sucrose. In India, more than 4,000 years ago, a kind of raw sugar from the flowers of Maduka Tree was mined (Madhuca). The Africans in the Cape Colony used for this view of Melianthus Major, and the borants in South Africa - Protea Cynaroides. In the Bible, honey is mentioned quite often, and the "Sweet Cane" is only twice, from which it is possible that the main sweetener in biblical times was precisely honey; This, by the way, is confirmed by historical evidence, according to which sugar cane is in the Middle East

began to grow in the first centuries of our era. On not too sophisticated taste Refined reed and beet sugar are practically indistinguishable. A business is a raw sugar, an intermediate product of production containing a mixture of vegetable juice. Here the difference is very noticeable: the reed sugar raw is quite suitable for use (unless, of course, obtained in adequate sanitary conditions), while the beet sugar is unpleasant. It differs in taste and molasses (sternature) - an important by-product of sugar production: the cane in England is eagerly eaten, and the beetroot in food is not suitable.

Production.

If the refining sugar refining is carried out directly on the beetrootions, then the purification of reed sugar, in which only 96-97% of sucrose, requires special refinery, where pollutants are separated from crystals: ash, water and components, united by the general concept of "Neshara " The latter includes scraps of plant fibers, wax that covered the stem reed, protein, small amounts of cellulose, salts and fats. Only thanks to a huge scale

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

Subtleties of production.

In the old days, taking advantage of the lowest work of slave labor, the planters did not consider the necessary mechanization of work on sugar factories. And the juice of crushed cane squeezes squeezed manually - it was a hard work. Now the work of slaves took on cars in which the reed is pressed as in a washing machine - linen. The squeezes go to fuel, although it is strange to imagine that in tropical countries it is necessary to heat something. And the sweet juice is heated and removed impurities. Thus, pure sugar juice flows out of the aggregate. It is gently evaporated for a long time until the fluid reaches the necessary 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.

Judging by statistics, the consumption of refined sugar in the country is directly proportional to the income per capita. The leaders here include, for example, Australia, Ireland and Denmark, where per person accounts for more than 45 kg of refined sugar per year, while in China - only 6.1 kg. In many tropical countries where sugar cane are grown, this figure is significantly lower than in the US (41.3 kg), but people there have the ability to consume sucrose not in pure form, but in another form, usually in the composition of fruits and sweet drinks.

CANE SUGAR.

Sugar Cane (Saccharum officinarum) - a long-term very high grassy kind of family of cereals - cultivated in tropical and subtropical regions for the sake of sucrose contained in it, as well as some side products of sugar production. The plant resembles bamboo: its cylindrical stems, often reaching the height of 6-7.3 m with a thickness of 1.5-8 cm, grow beams. Sugar is obtained from their juice. In the nodes of the stems are kidneys, or "eyes", developing in short side shoots. Of these, cuttings are used to reproduce the cane. Seeds are formed in the top inflorescences - belties. They are used to remove new varieties and only in exceptional cases as sowing material. The plant requires a lot of sun, heat and water, as well as fertile soil. That is why sugar cane cultivate only in areas with hot and humid climates. Under favorable conditions, it grows very quickly, its plantation is similar to the impassable jungle. In Louisiana (USA), sugar cane rises in 6-7 months, in Cuba it takes a year for this, and in Hawaii - 1.5-2 years. To ensure the maximum content of sucrose in stems (10-17% of the mass), the crop collect, as soon as the plant ceases to grow in height. If cleaning is manually maintained (with the help of long-knife machete), shoots cut from the earth itself, after which the leaves remove and cut the stalks to short pieces, comfortable for processing. Manual cleaning is used where labor is cost cheap or features of the site do not allow efficient use of machines. On large plantations typically use techniques, pre-burning the lower tier of vegetation. The fire destroys the bulk of weeds, without damaging sugar cane, and the process mechanization significantly reduces the cost of production.

HISTORY OF REAL SAKHAR.

The right to be considered a homeland sugar cane challenges two regions - fertile valleys in the northeast of India and Islands of Polynesia in the southern part of the Pacific Ocean. However, botanical research, ancient literary sources and etymological data speak in favor of India. Many rustic wilderness

The varieties of sugar cane in their main signs do not differ from modern cultural forms. Sugar reed is mentioned in the laws of Manu and other holy books of the Hindus. The word "sugar" itself comes from Sarkara Sanskrit (Gravel, Sand or Sugar); Starting the century, this term entered Arabic as Sukkar, in the medieval Latin as succarum. From India, the culture of sugar cane between 1800 and 1700 BC. Penetrated China. This is evidenced by several Chinese sources reporting that to get sugar by digesting his stems taught the Chinese people who lived in the Ganges Valley. From China ancient navigators probably brought him to the Philippines, Java and even in Hawaii. When a lot of centuries later appeared in the Pacific, Spanish sailors appeared, a wild sugar cane has already grew on many Pacific Islands. Apparently, the first mention of Sahara in the ancient times refers to the time of the campaign to India Alexander Macedonsky. In 327 BC One of his commander, nearh, reported: "They say that the reed is growing in India, giving honey without the help of bees; As if you can also prepare intoxicating drinks, although there are no fruits on this plant. " After five hundred years, Galen, the main medical authority of the ancient world, recommended "Sakcharon from India and Arabia" as a remedy for the diseases of the stomach, intestines and kidneys. Persians, too, although much later, heavened the habit of sugar from the Hindu, and at the same time they did a lot to improve the methods of its purification. Already in the 700s, Nestorian monks in the Valley of Euphrates successfully made white sugar, using ash to clean it. Arabs, distributed from 7 to 9 centuries. His holds in the Middle East, North Africa and Spain, brought a sugar cane culture in the Mediterranean. After a few centuries, the crusaders returned from the Holy Land introduced the entire Western Europe with sugar. As a result of the collision of the two of these great expansions, Venice, which was at the crossroads of the trade routes of the Muslim and Christian world, ended up with the center of European trade with sugar and remained for them for more than 500 years. At the beginning of the 15th century Portuguese and Spanish sailors spread sugar cane culture on the islands of the Atlantic Ocean. His plantations appeared first on Madeira, Azorhs and the Islands of Green Cape. In 1506 Pedro de Atiens ordered to plant a sugar cane on Santo Domingo (Haiti) - thus, this culture penetrated into a new light. In just some 30 years after her appearance in the Caribbean, she spread there so much that it became one of the main in West Indies, which is now called "sugar islands." The role of sugar produced here quickly grew with an increase in demand for it in the countries of Northern Europe, especially after in 1453 Turks captured Constantinople and the importance of the Eastern Mediterranean as a sugar supplier fell. With the distribution of sugar cane in West Indies and his penetration

cultures in South America needed more and more workers for its cultivation and processing. The natives who survived the invasion of the first conquerors turned out to be little suitable for operation, and plantators found a way out in the browse of slaves from Africa. In the end, the production of sugar turned out to be inextricably linked with the slave-owned system and generated by the bloody riots, shaking the islands of West Indies in the 18th and 19th centuries. Initially, the press for pressing sugar cane was driven by oxen or horses. Later, in places blowable by the trade winds, they changed more efficient windy engines. However, the production as a whole was still quite primitive. After pressing the raw cane, the resulting juice was purified using lime, clay or ash, and then evaporated in copper or iron vaults, under which the bonfire was bred. Refining was reduced to dissolving crystals, boiling mixtures and subsequent re-crystallization. Also, in our time, the remains of stone millstone and abandoned copper cans are reminded in West Indies of the past owners of the islands that made the state on this profitable fishery. By the middle of the 17th century. The main manufacturers of sugar in the world were Santo Domingo and Brazil. On the territory of the modern US, the sugar cane first appeared in 1791 in Louisiana, where Iesuits were delivered from Santo Domingo. True, they were grown here at the beginning mainly to chew sweet stems. However, forty years later, two enterprising colonists, Antonio Mendez and Etiente De Bore, laid his plantations on the site of the current New Orleans, setting the purpose of producing refined sugar for sale. After the de Bore was successful, other landowners were followed by his example, and the sugar cane began to cultivate all Louisiana. In the future, the main events in the history of the cane sugar are reduced to important improvements in the technology of its cultivation, mechanical processing and final cleaning of the product.

Recycling sugarcane.

The reed is first crushed to facilitate further pressed juice from it. Then he enters the trivial squeezing press. Usually, the reed is pressed twice, wetting between the first and second-time water to dilute the sweet liquid contained in the roma (this process is called maceration). Obtained as a result of the so-called. "Diffusion juice" (usually gray or dark green) contains sucrose, glucose, gum, pectin substances, acids and various kinds of pollution. Methods for its cleaning in the century changed weakly. Previously, the juice was heated in large chains over open fire, and

removal of "non-avaharov" was added to it ash; Now, to precipitate impurities, use lime milk. Where sugar is made on topical consumption, diffusion juice immediately before adding lime is treated with sulfur dioxide (sulfur gas) - to accelerate bleaching and cleaning. Sugar is obtained yellowish, i.e. Not fully cleaned, but quite pleasant to taste. In both cases, after adding the lime, the juice is transferred to the sump-illuminator and kept there at 110-116 ° C under pressure. The next important stage in the production of raw sugar is evaporation. Saw comes through pipes into evaporators, where it is heated by a steam passing along a closed pipe system. When the dry matter concentration reaches 40-50%, the evaporation continues in vacuum devices. As a result, a mass of sugar crystals suspended in a thick molasses, so-called ATFEL. The intensity 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%. Remote molasses (Tweette of the Utfel) are boiled again, crystallized and centrifuged. The resulting second portion of the raw sugar is somewhat less clean. Then spend another crystallization. There are often up to 50% sucrose, but it is no longer able to crystallize due to the large number of impurities. This product ("Black Molasses") goes to the US mainly on cattle. In some countries, for example, in India, where the soil is in dire need of fertilizers, the Ottetele of the Town is simply splashing into the ground. Refining it briefly comes down to the next. First, the raw sugar is mixed with sugar syrup to dissolve the remains of molasses, enveloping crystals. The resulting mixture (affinational intensity) is centrifuged. The centrifuged crystals are washed with steam, getting almost white product. It is dissolved, turning into a thick syrup, they add lime and phosphoric acid there, so that the impurities flooded in the form of flakes, and then filtered through bone coal (black granular material obtained from animal bones). The main task at this stage is complete discoloration and solidification of the product. The refining of 45 kg of dissolved raw sugar is consumed from 4.5 to 27 kg of bone coal. The exact ratio is not installed, since the absorption capacity of the filter as it uses it decreases. The resulting white mass is evaporated and after crystallization is centrifuged, i.e. They come with it about the same way as with sugar cane juice, after which the refined sugar is dried, removing remnants from it (OK. 1%) water. Production.

Subject: Planting of the world

Basic sugarone cultures are sugar branches and sugar cane.

Sugarcane - Tropical culture that appeared in Delta Ganges. Currently, almost 80% of sugar produced in the world are obtained from sugar cane. The world's largest manufacturers of sugar cane are Latin America and Foreign Asia countries, and among 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 United States are also highlighted.

Sugar beet - The culture of the south of a moderate belt, whose homeland is considered to be Iran '. The world's largest producers of sugar coats are:

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

Sugarcane		Sugar beet
Country	Production (mln. T)	Country	Production (mln. T)
1. Brazil		1. France
		3. Germany
4. Pakistan
5. Thailand
6. Mexico
7. Australia
8. Colombia.		8. Ukraine
9. Cuba material from the site
		10. United Kingdom
The whole world		The whole world

On this page, material on the themes:

• Sugarone cultures message in geography

• The largest producers of sugar beets in the world

• Sugar cane report

• Message about the cane briefly

• The largest manufacturers of sugar cane in the world

Questions about this material.

Sugar cane resembles bamboo: its cylindrical stems, often reaching the height of 6-7.3 m with a thickness of 1.5-8 cm, grows with beams. Sugar is obtained from their juice. In the nodes of the stems there are kidneys, or "eyes", developing in short side shoots. Of these, cuttings are used to reproduce the cane. Seeds are formed in the top inflorescences - belties. They are used to remove new varieties and only in exceptional cases as sowing material. The plant requires a lot of sun, heat and water, as well as fertile soil. That is why sugar cane cultivate only in areas with hot and humid climates.

Under favorable conditions, it grows very quickly, its plantation is similar to the impassable jungle. In Louisiana (USA), sugar cane rises in 6-7 months, in Cuba it takes a year for this, and in Hawaii - 1.5-2 years. To ensure the maximum content of sucrose in stems (10-17% of the mass), the crop collect, as soon as the plant ceases to grow in height. If cleaning is manually maintained (with the help of long-knife machete), shoots cut from the earth itself, after which the leaves remove and cut the stalks to short pieces, comfortable for processing. Manual cleaning is used where labor is cost cheap or features of the site do not allow efficient use of machines. On large plantations typically use techniques, pre-burning the lower tier of vegetation. The fire destroys the bulk of weeds, without damaging sugar cane, and the process mechanization significantly reduces the cost of production.

History. The right to be considered a homeland sugar cane challenges two regions - fertile valleys in the northeast of India and Islands of Polynesia in the southern part of the Pacific Ocean. However, botanical research, ancient literary sources and etymological data speak in favor of India. Many rustic varieties of sugar reeds occurring there in their main signs do not differ from modern cultural forms. Sugar reed is mentioned in the laws of Manu and other holy books of the Hindus. The word "sugar" itself comes from Sarkara Sanskar (gravel, sand or sugar); Starting the century, this term entered Arabic as Sukkar, in the medieval Latin as succarum.

From India, the culture of sugar cane between 1800 and 1700 BC. Penetrated China. This is evidenced by several Chinese sources reporting that to get sugar by digesting his stems taught the Chinese people who lived in the Ganges Valley. From China ancient navigators probably brought him to the Philippines, Java and even in Hawaii. When a lot of centuries later appeared in the Pacific, Spanish sailors appeared, a wild sugar cane has already grew on many Pacific Islands.

Apparently, the first mention of Sahara in the ancient times refers to the time of the campaign to India Alexander Macedonsky. In 327 BC One of his commander, Nearh, reported: "They say that the reed is growing in India, giving honey without the help of bees; as if it can also be prepared into a pesticating drink, although there are no fruits on this plant." After five hundred years, Galen, the main medical authority of the ancient world, recommended "Sakcharon from India and Arabia" as a remedy for diseases of the stomach, intestines and kidneys. Persians, too, although much later, heavened the habit of sugar from the Hindu, and at the same time they did a lot to improve the methods of its purification. Already in the 700s, Nestorian monks in the Valley of Euphrates successfully made white sugar, using ash to clean it.

Sugar in Europe appeared during crusades. Arabs the Crusaders met with sugar cane sugar. Arabs, distributed from 7 to 9 centuries. His holds in the Middle East, North Africa and Spain, brought a sugar cane culture in the Mediterranean. After a few centuries, the crusaders returned from the Holy Land introduced the entire Western Europe with sugar. As a result of the collision of the two of these great expansions, Venice, which was at the crossroads of the trade routes of the Muslim and Christian world, ended up with the center of European trade with sugar and remained for them for more than 500 years.

In Russia, the first sugar was produced from bridal sugar-raw sugar cane. Peter I March 14, 1718 issued a merchant Pavlu Veszov, the privilege on the production of rafinada. In the XVIII century In Russia, there were 7 refinery plants for the processing of sugar-raw sugar sugar cane. The first attempts to cultivate sugar cane in the south of Russia belong to the end of the 18th century. Later they repeated many times, but were unsuccessful because the sugar cane is the culture of the tropics and subtropics. The landing area of \u200b\u200bthe cane in the world make up more than 15 million hectares, the yield of technical stems is about 60 t / ha.

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

At the beginning of the 15th century Portuguese and Spanish sailors spread sugar cane culture on the islands of the Atlantic Ocean. His plantations appeared first on Madeira, Azorhs and the Islands of Green Cape. In 1506 Pedro de Atiens ordered to plant a sugar cane on Santo Domingo (Haiti) - thus, this culture penetrated into a new light. In just some 30 years after her appearance in the Caribbean, she spread there so much that it became one of the main in West Indies, which is now called "sugar islands." The role of sugar produced here quickly grew with an increase in demand for it in the countries of Northern Europe, especially after in 1453 Turks captured Constantinople and the importance of the Eastern Mediterranean as a sugar supplier fell.

With the spread of sugar cane in West Indies and the penetration of his culture in South America, more and more workers' hands were required for its cultivation and processing. The natives who survived the invasion of the first conquerors turned out to be little suitable for operation, and plantators found a way out in the browse of slaves from Africa. In the end, the production of sugar turned out to be inextricably linked with the slave-owned system and generated by the bloody riots, shaking the islands of West Indies in the 18th and 19th centuries. Initially, the press for pressing sugar cane was driven by oxen or horses. Later, in places blowable by the trade winds, they changed more efficient windy engines. However, the production as a whole was still quite primitive. After pressing the raw cane, the resulting juice was purified using lime, clay or ash, and then evaporated in copper or iron vaults, under which the bonfire was bred. Refining was reduced to dissolving crystals, boiling mixtures and subsequent re-crystallization. Also, in our time, the remains of stone millstone and abandoned copper cans are reminded in West Indies of the past owners of the islands that made the state on this profitable fishery. By the middle of the 17th century. The main manufacturers of sugar in the world were Santo Domingo and Brazil.

On the territory of the modern US, the sugar cane first appeared in 1791 in Louisiana, where Iesuits were delivered from Santo Domingo. True, they were grown here at the beginning mainly to chew sweet stems. However, forty years later, two enterprising colonists, Antonio Mendez and Etiente De Bore, laid his plantations on the site of the current New Orleans, setting the purpose of producing refined sugar for sale. After the de Bore was successful, other landowners were followed by his example, and the sugar cane began to cultivate all Louisiana.

In the future, the main events in the history of the cane sugar are reduced to important improvements in the technology of its cultivation, mechanical processing and final cleaning of the product.

Recycling. The reed is first crushed to facilitate further pressed juice from it. Then he enters the trivial squeezing press. Usually, the reed is pressed twice, wetting between the first and second-time water to dilute the sweet liquid contained in the roma (this process is called maceration).

Obtained as a result of the so-called. "Diffusion Juice" (usually gray or dark green) contains sucrose, glucose, gum, pectin substances, acids and different kind of pollution. Methods for its cleaning in the century changed weakly. Previously, the juice was heated in large chains over open fire, and ash added to it to remove "Neshars"; Now, to precipitate impurities, use lime milk. Where sugar is made on topical consumption, diffusion juice immediately before adding lime is treated with sulfur dioxide (sulfur gas) - to accelerate bleaching and cleaning. Sugar is obtained yellowish, i.e. Not fully cleaned, but quite pleasant to taste. In both cases, after adding the lime, the juice is transferred to the sump-illuminator and kept there at 110-116. With under pressure.

The next important stage in the production of raw sugar is evaporation. Saw comes through pipes into evaporators, where it is heated by a steam passing along a closed pipe system. When the dry matter concentration reaches 40-50%, the evaporation continues in vacuum devices. As a result, a mass of sugar crystals suspended in a thick molasses, so-called ATFEL. The intensity 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%. Remote molasses (Tweette of the Utfel) are boiled again, crystallized and centrifuged. The resulting second portion of the raw sugar is somewhat less clean. Then spend another crystallization. There are often up to 50% sucrose, but it is no longer able to crystallize due to the large number of impurities. This product ("Black Molasses") goes to the US mainly on the feed of a cattle. In some countries, for example, in India, where the soil is in dire need of fertilizers, the Ottetele of the Town is simply splashing into the ground.

Refining it briefly comes down to the next. First, the raw sugar is mixed with sugar syrup to dissolve the remains of molasses, enveloping crystals. The resulting mixture (affinational intensity) is centrifuged. The centrifuged crystals are washed with steam, getting almost white product. It is dissolved, turning into a thick syrup, they add lime and phosphoric acid there, so that the impurities flooded in the form of flakes, and then filtered through bone coal (black granular material obtained from animal bones). The main task at this stage is complete discoloration and solidification of the product. The refining of 45 kg of dissolved raw sugar is consumed from 4.5 to 27 kg of bone coal. The exact ratio is not installed, since the absorption capacity of the filter as it uses it decreases. The resulting white mass is evaporated and after crystallization is centrifuged, i.e. It is approximately the same as with sugar cane juice, after which the refined sugar is dried, removing the remnants (approx. 1%) of water from it.

Production. Close-up manufacturers include Brazil, India, Cuba, as well as China, Mexico, Pakistan, USA, Thailand, Australia and Philippines.

Features of growing and applying sugar cane

Sugar cane grows in a tropical climate with abundant precipitation. It is grown to obtain sugar, making furniture and other items.

Description

Sugar cane is a perennial with the root system located in the upper layer of the soil. Its stems with a diameter of 5 cm and a height of up to 6 m. Coloring can be green, purple or brown. Leaves are long wide and lanceal.

Source: Depositphotos.

Sugar cane cultivate in Asia and Africa

The thicker the trunk of the cane, the more suitable plant to the landing.

Landing

Highlight the most illuminated place and prepare the soil in the fall: reap, make mineral fertilizers and remove weeds. In the spring, it is once again digging beds and add the fertilizer "Nitroammofoska".

The plant is grown in several ways:

• From seed. Take the landing when the earth warms up to +15 ° C. Before boarding, prepare the landing site: enter the "nitroammophos" and compost. Then place the seeds in the holes in a depth of 2 cm. After 10 days, the first shoots will appear after 10 days, and in July, the plant will start actively growing 3 cm every day.Be sure to feed, regularly water and clog sweatshops. It is also necessary to water the plant with a solution of superphosphate, if its leaves are blushing.
• In the cool climate, grow reed seedlings. Place the seeds in peat pots and only after that gracee plants land in an open ground.
• Cuttings. Choose strong ripe stalks. Remove the leaves from them and divide the shoots on a part of 35 cm long. Drop a hole with a depth of 20 cm, plenty and make compost. Place the cuttings horizontally and pour them off their land. Abundant and often water seedlings. Between the landings, leave 35 cm, between the rows - 50 cm. Water 2 times a week, step weeds and plunge shoots. The reed will take place in two weeks.

It is important to regularly and carefully care for sugar cane for the first three to four months. Then the plant itself will cope with weeds and will calmly treat drought.

Collection

Cleaning cane Start 4 months after the appearance of germs. The plant should be in a height of 2-3 m, and their buoy-colored sweaters. But in the middle lane of our country, the reed rarely matures completely due to the fact that the conditions and climate do not correspond to natural. Also in the southern regions, he may not be trimmed if he did not care as follows.

If you planted plants for industrial purposes, then the collection is carried out by special technique. And if the sowing area is small, then collect manually. To do this, cut the root stalks and clean them from the leaves. When complying with the landing and departure rules, you can collect up to 600 seeds. We need to break the sweatshoes, extract all seeds from them, and then put it on drying.

Daily, an adult plant loses 3% sugar, so clean the cleaning timely

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

Processing

Without processing, the reed is not subject to storage and use. To get sugar from sugar cane, cut the stems before the start of flowering.

Squeeze juice, crushing the cut stems of cane iron rollers. Add the sore lime to juice to remove impurities and separate the proteins. Then heated the resulting liquid to 70 ° C, and after filtering. And the filtered mixture is already evaporated and then you will get crystallized brown sugar.

Source: Depositphotos.

Summer furniture, baskets, dishes, packaging, musical instruments are made of reeds

If you do not have an iron roller, then there is another way to recycle, but with the help of it you will not get sugar, but honey. Cut the stalks to pieces of 3 cm, put them in a large saucepan, pour with water and cook for several hours. Periodically check, but for this do not try the decoction itself, and put the pieces of stems. If they no longer have taste, then break the liquid into another container and continue to cook, but on a small fire. The decoction can be removed to any consistency.

Recipes

Infusion. Grind one tablespoon of leaves and pour a glass of boiling water, cover the capacity with a lid and do not touch the infusion of about an hour. Then strain the liquid and drink a teaspoon four times a day. Such infusion perfectly helps to get rid of cough.

Infusion from colds. Grind 10 g leaves and as many grams of stems, put them in a thermos and fill 250 ml of boiling water. Let the influence stand 5 hours, then strain. Take a drink 50 ml four times a day.

Tea. Fill 50 g of stems 300 ml boiling water and do not touch the liquid six hours. Then strain and drink 50 ml before applying food.

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

To cure skin damage, overheat dried cane leaves into powder and sprinkled damaged places. Cashitz from fresh leaves can be used, but they must be wrapped in gauze.

You can not use sugar cane drugs, if you have hypotension, diabetes, also they are contraindicated with pregnant or nursing breasted women.

Application

Reed sugar produce from the plant, which improves brain activity and fills the energy balance in the body. It is distinguished by brown and pronounced fragrance of molasses, and the resulting sucrose is a preservative and component of drugs.

After processing the stems and leaves become food for livestock or they are still used as fuel to maintain heat in homes.

Also, the plant serves as raw materials for the production of cardboard and paper. And in southern countries, its shoots are used for the roof structure, since the material has good sound and thermal insulation properties.

Sugar cane cereal annual plant, with a long history of cultivation. This is the only source of sugar production in Africa and some Asian countries. Pranodina sugar cane is considered to be India, the warriors of Alexander the Macedonian were the first to try his honeycomb plant when the local acquisitions were introduced to a sugar cane.

The rational use of the sugar plant is non-frequensed. Sugar, drinks and sweets Small tolik of what can be obtained when processing sugar cane. Sugar cane processing products are in great demand in the domestic and foreign market.

Sugar produced from sugar cane

Brown cane sugar is considered a more natural product, in contrast to beetroot. Crystal sweet grains get their cane by multi-level recycling. Reed sugar is considered one of the most ancient sweets of the East.

Glucose brown cane sugar, better, she feeds the brain and liver activity of the body and contributes to an energy surge as a whole. Such sugar is considered less harmful due to the content of plant fibers in it.

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

The main production of reed processing plants is raw sugar. Only some industrial factories bring reed sugar to the state of Rafinal. But in both cases, the primary processing of sugar raw materials, the same, the only difference is that the raw sugar passes additional processing in the form of recrystallization, the most sugar raw.

Recycling of sugar raw materials begins with the fact that belts and leaves should be removed before pressing, that is, only the stem is falling under the press to mining juice. Then the juice is evaporated, to a concentrated syrup. Syrup in turn exposed to cooking and crystallization. After full processing, reed sugar faces and enters the markets of sales.

One cup of coffee or tea with cane sugar charges with energy and positive mood for a whole day, moreover, reed sweetness contains trace elements and vitamins of the group "B" in their composition.

How to put a sugar cane

Unpretentious sugar cane, similar to bamboo and wild cane, grows vertically up the stem, covered long leaves. Sweet cane, waste-free unique plant. From its pulp, they receive cardboard and paper, and it is obtained biofuels, used as fertilizers.

To plant sugar cane needs to pay due attention to planting material and soil. The thicker the trunk of the cane, the more suitable plant to the landing.

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

A furrows with a depth of 20 cm., Richly watered and fertilized with a compost, then stacked the cuttings horizontally and fall asleep soil. Two weeks later, the first "sugar" shoots will appear. The shoots grow from the formed nodes of the cane stem and require regular irrigation.

To achieve maturity with sugar plant, you need about 4 months. The departure for the plant is important at first, until the shoots of young, when the reed reaches maturity, he will score plants himself and be able to transfer drought.

Planting sugar cane by seeds, implies advance agrotechnical measures for the preparation of soil with making nitroammophos, compost and selection of seeds.
And in the spring, when the soil warms up, a depth of 2 cm will be found in the holes, the care of plantations is made according to the schedule and on need. In July, the plant begins to actively grow, adding 3 cm in growth. Moderate feeding, regular watering and rolling melting are a prerequisite for the cultivation of sugar cane. Watering with superphosphate when redoing the leaf of the cane is mandatory.

The reed reaches in the maturity of height at 2, or even 3 meters, and three months after germination, when the seeds are driving - you can begin to the harvest. Every day the delay in cleaning sugar cane leads to loss of up to 3% sugar by a plant.

Growing sugarcane

Oddly enough, the cultivation of sugar cane in Russia is recognized as inexpedient. However, many gardeners do not refuse themselves the pleasure to observe the growing season of this plant and even make home sugar.

In order for the reed to go into growth, it is necessary to highlight a well-lit place on the site. Before boarding, you need to prepare a plot, it is drunk, mineral fertilizers contribute, and an organic agent is made from the autumn.

Simple way to planting is seed, today there is a sufficient amount of seed material for sale, under any needs of the dac. When the soil warms up to 12 degrees, you can proceed to North. Two weeks later searches will appear.

If the reed is grown in favorable conditions, it is not subjected to disease and grows with a rapid pace. The reed is better to trim in a timely manner so that the barrel is strong and thick, and the disembarkation is at a distance of at least 35 cm. Between plants and half-meter in the aisle.

The reed is enough to water three times a week, and to produce a weeding, until the plant reaches a height half a meter, after a sugar plant will be able to get rid of weeds on its own, taking useful substances from the soil and scoring other vegetation.

Aerial soil, well affects the growth rate of reeds, so do not be neglected by the extracting of young plants. After three to four months, the sugar cane will begin to tremble and throw panicles with grains, during this period the collection of cane on sugar should be started.

Cleaning sugar cane should be started four months after the appearance of germs. On an industrial scale, cleaning is carried out by specialized equipment, and small sowing areas of the cane are collected manually. Sugar stems before the start of flowering are cut off with special knives or cutting devices, root and cleaned from foliage.

Of the cultural sugarcane, with proper processing, it is possible to obtain a much greater yield of sugar than from sugar beet. About 70% of the world's sugar reserves are obtained from the cultivated sugar cane.

In order to get high-quality sugar in the processing process, the period of cleaning must be accurately calculated. Every day of delay in harvesting, reduce the percentage of sugar in reeds. Another thing is when sugar cane is planted for feed purposes.

For cleaning sugar cane use: reed harvesters and machines, as well as the use and sorgation equipment, with their help, the method of direct mowing occurs harvest (saffra).

Sugar cane seeds: collection, storage

Sugar cane seeds are short-lived, their viability lasts until six months. You can engage in a sugar cane collection when the reed will release pancakes, and they will rest. However, in the middle lane of Russia, it is difficult to achieve full anticipation of cane seeds due to inappropriate climatic conditions. Yes, and in the southern regions of our country, with a normal landing, without additional agrotechnical events, sugar cane seeds rarely mature completely.

One "sugar" sweater with proper care, brings about 600 seeds, when landing, is quite enough for one hundred ground. When collecting the seeds, pankeeper is climbing, expose the boom and sift, it is possible to scroll by hand, and then dry the seeds. Due to the briefness of the seeds to store them in the fabric bag, not later than the next year.

Recycling of sugarcane

Reed sugar without additional processing, unsuitable for use and further storage. Therefore, additional processing or refining is considered the optimal cycle, the completion of the production of cane sugar.

The technology of producing sugar from reeds is similar to the method of producing sugar from sugar beet. Both raw material processing technologies include several identical stages:

• Grinding Product
• Obtaining juice from the processing product
• Cleansing juice from additional impurities
• Concentration of juice to the concentration of syrup, evaporation method
• Crystallization of concentrate and converting it to sugar
• Drying of the finished product

By grinding, pressing and further pressing of cane raw materials, juice is extracted. Thanks to the special processing technology with water, with the help of the press, almost one hundred percent extraction of the juice from raw materials is reached. Juice passes the procedure for cleaning through the trap for mezgi and accumulates in the measurements.

Mezga in turn returns to the press, and conducts a secondary port along with the primary mass of the supplied raw materials. The juice after cleaning is the procedure of cold or hot flakes of lime. Thus, organic acids are neutralized and a neutral, soluble lime salt is formed. In the process of cold defecation, mixing juice with lime milk is mixed, stirred and placed in the tank tanks. So that sugar is stamped, the tanks are heated, and it turns out a thick concentrated mass on the bottom, with the juice on top.

A thick mass is subjected to filpress, and the juice merges. With a different method, the condensed syrup goes into the vacuum apparatus and for cooking in the Utfel. The resulting welded mass is placed in the uterine affair for crystallization and cooling. After the centrifuge sugar is launched. The fine sand obtained in the production of sugar is re-loaded into the crystallizer and passes the procedure for re-smears of the product and is placed in vacuum devices of all attitudes, for welding subsequent syrups.

The above-described reed sugar production is somewhat different from the production of sugar from beet. The first difference is that the reed passes a spin on the roller presses, and the beets of the extraction in the diffusion battery. The second difference is the stages of cleaning the juice, and the processing of the smallest amount of lime, rather than in the production of sugar sand from beets.

Cane sugar: benefit or harm?

Cane sugar is 90% composed of sucrose, it is quickly absorbed. In addition, trace elements are also contained: potassium, calcium and iron. It is better to use unrefined cane sugar, it is more natural. The preference in the store is better to give the reed sugar in a transparent packaging to intently consider the product, it will help to distinguish natural cane sugar from the painted beetral.

The first distinction of the cane sugar is its unformed appearance and a strong fragrance of molasses incumbent with the smell of white sugar. To all, natural cane sugar has a brown shade, but there is also white reed sugar. How to distinguish them? To distinguish a fake from a natural product, a cup of water will help, dissolving a brown piece of sugar in it, water should remain unchanged, if staining happened, then before you fake.

Cane sugar passes less processing cycles than beetroot, so there is an opinion that retains more useful substances.

Reed sugar improves brain activity, increases the mood, gives the charge of cheerfulness, due to the replenishment of the body's energy reserves. Contraindicated cane sugar people suffering from diabetes and intolerance to glucose and galactose.