SUGAR YIELDING PLANTS

RASHMI YADAV

M.SC. 2ND (SEMESTER))

INTRODUCTIONThe source of sugar can be

stems or underground roots.Two principle source of sugar

are Sugarcane & sugar beet. Also called as industrial

plantsThe sources of storage

sugars are; Stems- Sugarcane, Sugar

maple Roots- Beets, carrots Flowers- palm

SYSTEMATIC POSIYION – Class- Liliopsida Order- Poales Family- Poaceae Genus- Saccharum Species- officinarum Vernacular name-

Ganna The plant is coarse grass .It has a height

of 10 – 20 ft . The stem is solid and jointed. Sugarcane is responsible for more than

half of the worlds supply of sugar The best production of sugarcane is

widely is in the tropics

SUGARCANE (Saccharum officinarum)

The stem of sugarcane bears terminal inflorescence .

The stem is supported by stilt roots.

The plants are propagated by vegetative means .

Sugarcane grow in hot humid tropics & in moist soils.

Rich, deep & well drained soil gives best yield.

Common disease of sugarcane – Red rot of sugarcane .

BOTANICAL & ECOLOGICAL DESCRIPTION OF SUGARCANE

SUGARCANE GROWING REGIONSThe chief sugarcane producing regions lie

between 30 degree north and south of the equator .

Cuba is called sugar bowl of the world.The list of top 5 sugar producing countries of the

world as per latest report of the united nations food and agricultural organization ;

Rank Country % yield

1

BRAZIL 37.8%

2 INDIA 19.6%

3 CHINA 6.9%

4 THAILAND 5.4%

5 PAKISTAN 3.2%

In India more than four million acres of land are under sugarcane cultivation .

The Indian institute of sugarcane research (IISR) situated in Lucknow

The list of top 5 sugarcane producing states in India ; RANK

STATES 1 UTTAR

PRADESH 2 MAHARASHTRA

3 KARNATAKA 4 TAMIL NADU 5 ANDHRA

PRADESH

Cultivation of sugarcane In general, sugarcane is

propagated by cuttings of varying lengths made from the upper joints of old canes.

The cuttings are planted either in furrows or in trenches at distance varying from 0.5 -1.5 meters .

The trenches or furrows are covered with soil & sprouting begins in about two weeks .

Cane is harvested from 10-15 months

Harvested cane is brought to factories for extraction of sugar.

PROCESSING OF SUGARCANEExtraction of juice –The sugarcane stems are cut into small

pieces by crushers .They are then allowed to run through 3

sets of steels rollers.Purification of juice –The dark grayish sweet juice contains a

number of impurities .The soluble non sugars are precipitated

& the insoluble substances are removed to purify the juice .

After filtering to remove the solid particles the juice is heated to coagulate the proteins & lime is added to neutralize the organic acids .

Concentration & crystallization-

The juice is boiled in vacuum pans to concentrate it into a thick syrup from which a solid mass of brown colour crystals separate out .

Refining-The brown colour crystals

are further refined to give the white crystals of sugars.

SUGARCANE

JUICE EXTRACTION

BAGASSEFERMENTATI

ON

CO2

CANE JUICE

VINASSE

BOILER DISTILLATI

ON

HEAT/ STEAM

CRYSTALS

ANHYDROUS ETHANOL

USES OF SUGARCANESugarcane juice is rich in calcium, cobalt,

potassium & vitamins A, B, C.The fibrous residue of cane is called

bagasses.Molasses along with cane juice and other

by-products can be fermented & then distilled to produce an alcoholic distillate known as RUM.

Create bio-plastic that is eco-friendly using sugarcane as a primary ingredient.

When combined with other ingredients including lime, sugarcane can be used to create an organic fertilizer & soil improver.

Sugar beet (Beta vulgaris)SYSTEMATIC POSITION- Family-Amaranthaceae Genus- Beta Species- vulgaris Vernacular name- chukandarHabitat- Temperate zone.Sugar beet is a plant whose root

contains a high concentration of sucrose .

It is commercially grown for sugar production .

Sugar beet is a native of northern Europe and developed as a sugar source primarily in Germany.

Sugar beet grows best in regions where - summer temperature is around 31° c- 35° c and soil is well-drained friable loam.

The crop is propagated by seeds which are sown in rows in early spring.

Seeds germinate in about 10 days.

Cultivation of Sugar beet

Sugar beet is harvested from mid September onwards, using a sugar beet harvester.

Harvest while soil conditions are dry and store until they are collected.

If crop is harvested in wet soil conditions, leaving a lot of soil adhering to the roots, further cleaning is necessary.

harvesting of Sugar beet

PROCESSING OF SUGAR EXTRACTION FROM SUGAR BEET

Beet Pulp is dried, shredded root material after all the sugar has been extracted.

It can be fed to cattle or sheep.

Molasses is a thick black liquid left after the crystallisation of sugar from water extract. It has a food value similar to that of barley.

BY-PRODUCTS OF SUGAR BEET

USES OF SUGAR BEETSugar beets are primarily

used for production of sucrose, contain from 13-22% sucrose.

Beet root juice improves liver function, reduce inflammation, helps prevent from cancer, & low blood pressure.

Molasses by-products used widely in the alcohol & bakers yeast industries.

PALMyra palmFamily – ArecaceaePalm sugar is obtained from the sap of

several palm; Sugar palm,Coconut Palm, Toddy Palm and Palmyra Palm (Borassus flabellifer)

Habitat- Coastal areas.The sap is obtained from- the tender

upper portion of stem, unopened inflorescences.

The palm sugar industry of India and the eastern tropics is produces about a hundred thousand tones annually.

Disease – Bud rot caused by Pythium palmivorum.

MANUFACTURE OF JAGGERYSweet toody testing and collection

Clarification and settling

Evaporation and super saturation

Centrifuging or curing

Jaggery drying and packing

usesVinegar- The over fermented

juice yields vinegar or sirka.Jaggery (Gur)- The fresh,

unfermented juice is boiled and cooled to form jaggery.

Sago- The trunk of the tree contains a large amount of starch, this starch is used in the form of sago

The tender leaves and sweet pith are edible.

SYSTEMATIC POSITION- Class - Magnoliopsida Order- Solanales Family-Convolvulaceae Genus –Ipomoea Species- batatasThe sweet potato is a dicotyledonous

plant.The plant is a herbaceous perennial

vine , bearing alternate heart-shaped or palmately lobed leaves and medium-sized  sympetalous flowers.

Sweet potato in flower

Sweet potato (Ipomoea batatas)

Sweet potatoes became popular very early in the islands of the Pacific Ocean, spreading from Polynesia to Japan and the Philippines

The edible tuberous root is long and tapered, with a smooth skin whose colour ranges between yellow, orange, red, brown, & purple.

The tuberous roots of this plants are sweet testing and starchy.

The sugar contents in sweet potatoes is 4.2 gram of sweet potatoes.

From sweet potato very less production of sugar.

USES OF SWEET POTATOIt is good source of calcium,

and stabilize the blood sugar levels.

Health benefits of sweet potato are anti-inflammatory and anti-ageing & protects the respiratory system.

They are good source of vitamin C.

Sweet potato juice are also very nutritious.

Stevia rebaudianaStevia is a sweetener and sugar

substitute exerted from the leaves of the plant species Stevia rebaudiana

The active compounds of Stevia are steviol glycosides.

Industrial extracts and derivatives are produced under many trade name;

Rebiana , Truvia, Purevia, Enliten

China was the worlds largest exporter of stevioside products.

USEs OF STEVIAIn Japan the aqueous

extract of leaves of Stevia are used as sweeteners these are purified steviosides.

The Japanese have been using Stevia in food products and soft drinks.

In U.S. these are used in natural food & health industries , as a non caloric natural sweetener.

Other sugarsGlucose – This kind of sugar, first to be manufactured is also known

as dextrose or grape sugar .It comes from various plant organs and fruits but for

commercial purpose it is manufactured from starch.Fructose –This kind of sugar, known as levulose is present in many

fruits.Commercially it is manufactured from Inulin, a

polysaccharides present in the tubers of Dahlia pinnata & Helianthus tuberous .

Mannose –This sugar is not found in free form but it obtained by

hydrolysis of juice of manna ash.

Importance of sugarIt is the chief sweetening material .It is extensively

used all over the world for sweetening beverages, various kinds of food preparations.

The bagasse is used as a fuel in the sugar mills. It is used as a source of paper and an ingredients of fibre board.

The byproduct molasses, is of great industrial value. It is used in the distilleries for the manufacture of rum, industrial alcohol and vinegar.

The molasses is used in cooking and candy making.The molasses also sometimes used as manure.

REFERENCES A TEXT BOOK OF BOTANY ANGIOSPERMS- SINGH PANDE & JAINSUGAR TECHNOLOGY BEET & CANE SUGAR MANUFACTURE –P.W.

VAN DER POEL,H.SCHIWECK, T. SCHWARTZA TEXTBOOK OF MORDERN ECONOMIC BOTANY,CBS PUBLICATION –

A.V.S.S. SAMMBAMURTHYECONOMIC BOTANY : A TEXTBOOK OF USEFUL PLANTS & PLANT

PRODUCTS. –ALBERT F. HILLA TEXT BOOK OF ECONOMIC BOTANY – Dr. V. VERMAECONOMIC BOTANY – BENDRE KUMAR

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