SUGARCANE FARMING

Sugarcane is a grass that is native to New Guinea. It was first domesticated in India around 8,000 BCE. Sugarcane was then introduced to China and the Middle East, and from there it spread to the rest of the world. In the 15th century, sugar cane was introduced to the Americas by the Portuguese. In India, the first method of refining sugar was developed around 350 AD.

In Africa, Sugarcane was first introduced by Arab traders in the 8th century. However, it was not until the 15th century that sugarcane farming began to take off in Africa.  It is grown in over 20 countries on the continent. The largest producers of sugarcane in Africa are South Africa, Sudan, Mozambique, Kenya, and Tanzania. These countries account for over 70% of the continent's sugarcane production.

Sugarcane provides over 50% of the world’s sugar requirements. It can grow in any country as long as it is not exposed to frost. The main product of sugarcane is sucrose, constituting 10% of the crop. Sucrose is a highly valued food and sweetener but also serves as a preservative for other foods. Sugarcane is chewed in all of the producing countries because of its sweet cell juice. Sugarcane juice is obtained by pressing the sugarcanes, and is mostly used to sweeten foodstuffs, but can also be consumed as fresh or fermented juice. The by-product of sugar production – molasses – is used in distilling alcohol and as an important cattle feed additive. Sugarcane can even be produced to provide motor fuel alcohol or biofuel or ethanol as is the case in Brazil. Cane tops can be used as livestock feed.

Maturity Duration: 14 - 22 months to mature

Expected Yield: 80 tons per acre

Growing Season per Year: Planting is undertaken between April and September.

Nutritional Value: 10% of sugarcane is sucrose

Altitude:   0 - 1700 meters above sea level

Rainfall: 1500 - 1700 mm of rainfall annually

Temperature:  24°C

Soils: Deep, humus-rich, well-aerated, and drained.

PH: 5.0 - 7.0