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Preservation of sugarcane juice/Bottling of sugarcane juice

Process to prepare ready to serve sugarcane juice ICAR- Sugarcane Breeding Institute has developed a process to prepare ready to serve sugarcane juice having longer shelf life (up to three months). Sugarcane juice contains 18-20% solids and the juice obtained from it is a popular beverage. This natural product is highly beneficial for the health of the consumers. Raw sugarcane juice is a carbohydrate-rich, low acid food (about pH 5.0) and is susceptible to the growth of moulds, yeasts, spoilage


Traditionally, sugarcane cultivation requires huge quantity of seed material nearly 7.5 to 10 tonns per ha, which accounts 10-15% of total the productivity. The seed multiplication rate of sugarcane is very low (1:8). Due to bulky nature of propagating material, very low average germination (35-40%), the non uniform and inadequate germination of crop causes huge fluctuation in productivity. Planting of sugarcane crop with pre germinated settling plants is the best solution for improving seed health, seed multiplication ratio and uniformity


Introduction Conventional method of sugarcane planting requires 7 to 8 tonnes of seed cane per hectare and this is the main reason for slow rate of seed and varietal replacement. Sugarcane bud settling planting is a new method of sugarcane planting and is gaining popularity. In this technique, the bud along with a portion of the nodal region is chipped off and planted in raised bed nurseries / portray / polybags filled with FYM or press mud, soil and sand


A TOOL WITH SUBSTANTIALLY REDUCED WEIGHT Detrashing in sugarcane cultivation is a recommended practice, which involves removal of unwanted bottom dried and yellowish green leaves on fifth and seventh month after planting. Sugarcane stalk bears large number of leaves (30-35) equal to the number of inter-nodes under good management systems.However, all these leaves are not productive, only top eight to ten leaves are required for optimum photosynthesis. The bottom most green leaves are parasitic on the upper productive leaves and


A unique product from sugarcane juice India is producing surplus sugarcane and sugar. Therefore, diversifying the cane juice is inevitable. Product diversification is need of the hour. Cane jam is a unique product from sugarcane juice used in daily diet and is not available in the market till date. Cane jam is purely from sugarcane juice and easily blended with flavouring agents. The product is having huge potential as a commercial product like the fruit jams Brief Description of Technology:             Cane jam


LIQUID JAGGERY OR SEMI LIQUID SYRUP The liquid jaggery or semi liquid syrup is obtained as an intermediate product during evaporation of filtered and clarified sugarcane juice during the process of solid jaggery making. The traditional liquid jaggery preparation contains 30-36% water, 40-60% sucrose, 15-25% invert sugar, calcium 0.3%, iron 8.5-10mg/100mg, phosphorous 0.5/100mg, protein 0.1/100mg and vitamin B 14/100mg. Traditional method of liquid jaggery making is the closest method; There the liquid jaggery is made as a intermediary product in


Indian sugar industries are transforming into multiproduct manufacturing sugar complexes to utilize every part of canes supplied to the factory and to improve the financial viability of the sugar industry. At present the sugar industry is in economic turbulence as the cane procurement price has increased substantially in the last decade, but the sugar price has not increased correspondingly. Higher cane price is inevitable due to increased cost of cultivation including harvesting charges and competition from other remunerative crops hence


It is well known that the sugarcane planting material serves as primary source for most of the diseases caused by fungal (red rot, smut, wilt), bacterial (ratoon stunting, leaf scald), viral (mosaic, yellow leaf disease) and phytoplasma (Grassy shoot disease) pathogens. The non-fungal diseases can be inactivated or eliminated through heat treatment or tissue (meristem) culture techniques. However, the fungal pathogens have to be tackled through effective sett treatment with fungicides/ microbes/ other molecules. Our earlier experiments revealed that the


Insect pests cause serious damage to important cultivated crops. In the last few decades, chemical control is widely adopted for management of these insect pests. However, dependence on pesticides is not sustainable because of associated environmental problems, development of resistance to insects, insecticides and outbreak of secondary pests. Hence there is a need to identify suitable alternative methods for the management of insect pests and among them, entomopathogenic nematodes (EPN) are considered to be potential biological control agents against insect


Introduction ICAR-SBI has developed a process to produce a dry product of sugarcane juice having longer shelf life and suitable for commercial applications. The overall process involves freeze dried sugarcane juice product by employing freeze drying or lyophilization process to dry the filtered sugarcane juice followed by blending natural and permitted synthetic food flavours, colour, stabilizers, anti caking agents etc., (if needed)> applying dry extrusion to prepare dry extrudes, applying spheronization/ granulation on dry extrudes to produce spheroid/ granule product and packing the spheroid/granule product.   Technical