This document provides information on various plants that are sources of sugar, including sugarcane, sugar beet, palm, and sweet potato. It discusses their systematic positions, key features, cultivation practices, production regions, uses of the plants and their byproducts. The top sugarcane and sugar beet producing countries are listed. The extraction and refining processes for sugar from sugarcane and sugar beet are also summarized.

2.  The source of sugar can be stems
or underground roots.
 Two principle source of sugar are
Sugarcane & sugar beet.
 Also called as industrial plants
 The sources of storage sugars are;
 Stems- Sugarcane, Sugar maple
 Roots- Beets, carrots
 Flowers- palm

3. 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

4.  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 .

5.  The 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%

6.  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

7.  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.

8. Extraction 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 .

9. 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.

10. SUGARCANE
JUICE EXTRACTION
BAGASSE
FERMENTATION
CO2
CANE JUICE
VINASSE
BOILER
DISTILLATION
HEAT/ STEAM
CRYSTALS
ANHYDROUS
ETHANOL

11.  Sugarcane 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.

12. SYSTEMATIC POSITION-
Family-Amaranthaceae
Genus- Beta
Species- vulgaris
Vernacular name- chukandar
 Habitat- 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.

13. 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.

14. 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.

16.  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.

17. Sugar 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.

18. Family – Arecaceae
Palm 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.

19. Sweet toody testing and collection
Clarification and settling
Evaporation and super saturation
Centrifuging or curing
Jaggery drying and packing

20.  Vinegar- 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.

21. SYSTEMATIC POSITION-
Class - Magnoliopsida
Order- Solanales
Family-Convolvulaceae
Genus –Ipomoea
Species- batatas
 The 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

22.  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.

23.  It 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.

24.  Stevia 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.

25.  In 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.

26. Glucose –
 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.

27.  It 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.

28.  A TEXT BOOK OF BOTANY ANGIOSPERMS- SINGH PANDE & JAIN
 SUGAR TECHNOLOGY BEET & CANE SUGAR MANUFACTURE –P.W.
VAN DER POEL,H.SCHIWECK, T. SCHWARTZ
 A TEXTBOOK OF MORDERN ECONOMIC BOTANY,CBS PUBLICATION –
A.V.S.S. SAMMBAMURTHY
 ECONOMIC BOTANY : A TEXTBOOK OF USEFUL PLANTS & PLANT
PRODUCTS. –ALBERT F. HILL
 A TEXT BOOK OF ECONOMIC BOTANY – Dr. V. VERMA
 ECONOMIC BOTANY – BENDRE KUMAR