Sugarcane
Growing up, summers would bring with them several sugarcane juice vendors who would come with huge manual juicers on top of carts. Back then, a bull or an ox would power the cart. Over time, the animal labour was replaced by motorised juicers, and perennial juice shops have replaced summer carts. As summers get hotter and longer, a cold glass of fresh sugarcane juice continues to provide temporary respite.
– Swati, Delhi
What is it?
A giant grass belonging to the Poaceae family, sugarcane is considered as a crop of economic importance. The outermost layer comprises a waxy, tough, and hard skin which must be peeled before reaching the inner juicy, fibrous stem. While most of the sugarcane cultivated is processed for its sweetener byproducts—such as crystallised sugars, khandasari, and jaggery—it is popularly consumed raw and as juice in many South Asian and Southeast Asian countries.
What other names does it have?
Botanical Name: Saccharum officinarum
Regional Names: Ganna (Hindi, Punjabi); Akhu (Odia); Usa (Marathi); Cheruku (Tamil); Seradi (Gujarati)
When is it in season?
Where is it found?
Sugarcane is found in sub-tropical and tropical regions. It requires hot and humid climate conditions, and grows at temperatures between 20°C and 35 °C. Ideal growing conditions include fertile and well-drained soil and ample sunlight. Typically, it is found in the northern belt of India, including Uttar Pradesh, Bihar, Haryana, and Punjab, as well as in the southern belt states, that is Maharashtra, Karnataka, Tamil Nadu, and Andhra Pradesh. During ripening and harvest, a cool and dry climate is ideal.
What is its history/cultural significance?
The use of sugarcane in India has been documented in manuscripts dating back to the 8th century BCE. The plant is native to the Indian subcontinent, and the process of crystallising sugar was developed here, which made it possible for the trade of an otherwise perishable produce. Sugarcane is the largest cultivated crop in the world, entangled with long and standing histories of slavery and indentured labour. This exploitative nature of labour continues to the present day. In Maharashtra’s Beed district, sugarcane production is reportedly linked to the exploitative labour of women and children, with a large number of women having to undergo forced hysterectomies due to no access to bathrooms, hence working without taking time off. There is a high demand for sugar from several multinational food companies for their processed, packaged products containing high levels of sugar.
How can you use it?
Sugarcane is widely consumed raw in the form of freshly extracted juice. The fibrous part of sugarcane that is left after the juice is extracted must be discarded as it is indigestible. The juice is also used to make sweet dishes like kheer.
What states can I find it in?
What parts of the plant are edible?
Juice from the stem.
Is it nutritious?
Sugarcane is a great source of energy and electrolytes due to its high sucrose content. The juice is hydrating and contains potassium, calcium, and phosphorus, which are crucial for dental health. Source.
How do you store it?
Freshly pressed sugarcane juice is highly perishable due to its sugar content. It must be consumed immediately. While whole stalks can be stored at an ambient, room temperature for about two weeks, they will lose their moisture over time. For home use, sugarcane stalks can be cut into pieces, wrapped in damp paper or cloth, and stored in the refrigerator for 10 days.
TL Stories and Recipes:
Chef on the Road: Two Brothers Organic Farms | What is ‘Organic’, Anyway?
This Chef on the Road trip through a sugarcane field in Maharashtra explores what ‘organic’ means.
Other stories:
Sugar and Slave Trade: The Dark History of Azukar, Contra Tempo
This article highlights how sugar production became deeply tied to European imperialism and the transatlantic slave trade.
Why Women Sugarcane Cutters Of Maharashtra Seek Needless Hysterectomies
A month-long investigative report on the realities of women farmers in Maharashtra’s Beed district.
Other recipes:
Rasawala Recipe by Laraib Fatima Warsi
Sugarcane Mocktail Recipe by Carolyn
‘Know Your Desi Ingredients’ is an ever-expanding repository of knowledge for ingredients that are native to the Indian subcontinent and adapted into the mainstream culinary narratives of people, places, and cultures across India. If you would like to share more information about the write-ups featured here, send us an email at connect@thelocavore.in with your inputs and any verified sources we should look into.
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