Abstract

Commercial cane sugar value Sugarcane consists mainly of juice and fibre. Of the constituents of the juice, sucrose forms the major part. The sugar that we daily use, is mainly sucrose. It is not all the sucrose of the sugarcane juice that can be bagged for use. A fraction of it goes to waste. The maximum amount of sugar that can be manufactured from a cane of known analysis is called the "commercial cane sugar value" (C. C. S.), or the "available sugar". This recovery of sugar depends upon (1) the efficiency of the machinery, (2) the skill of the factory superinten- dent, (3) nature of the cane, and (4) the quality of the juice. Of these, the quality of the juice is the most important factor. The sugar is manufactured in the field by the cane and the processes in the factory are only of secondary importance. Taking the quality of the juice alone into considera- tion, it is found that the "available sugar" varies with factors like (1) the fibre content of the cane, (2) the total amount of sucrose present, and (3) the proportion of sucrose to that of the soluble matter in the juice.

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