First step

Sugar cane is in the similar family as grass, and grows in the form of tall, thin stalks, or canes. Sugar cane is planted in ruts on its side in the fall. It requires no preservation over the winter, and in mechanism you'll be greet with sugar cane develop that will grow as tall as bamboo. Harvested sugar wicker can be made into delicious syrup. Select healthy sugar cane plants. Sugar cane is easiest to find all through the return season, in late summer and early fall. If you can't find sugar cane plants at your local garden center, it can often be found at wayside stands and farmer's markets. Asian groceries also often supply sugar cane plants. Look for long, thick stems, which are more likely to produce vigorous new plants. The stems have joints, and a new plant will sprout from each one. Keeping this in mind, buy as many stems as you need to construct the size crop you want. Split the sugar cane stems into foot-long pieces. Leave three to four joints per piece, to make it more likely that each piece will produce a few sprouts. If the stems have any leaves or flowers, go ahead and remove them. Dig furrows in a sunny planting spot. Sugar cane stem are plant straight on their sides, in four-inch deep furrows, or trenches. They need full sun, so choose an area that isn't shaded. Dig furrows long enough to fit each piece of cane you're planting, and space the furrows one foot apart.

Second step

Use a shovel or hoe, rather than a shovel, to build it easier to dig the furrows. Large balance sugar farmers preferably have more sophisticated tools to dig these furrows. Moisten the furrows. Use a hose to conscientiously humidify the furrows to prepare them for the sugar cane. Make sure the water has weary and there are no left over puddles before you plant. Plant the sugar cane. Place the stems horizontally into the furrows. Cover them with soil. Do not plant stems upright, or they will not cultivate. Wait for the sugar cane to grow. In the mechanism, usually in April or May, shoots will start to grow from the nodes of the stems. You'll see them contravention through the soil to form individual sugar cane stalks, which will grow quite tall by summer's end. Fertilize the sugar cane with nitrogen. Since sugar cane is a type of grass, it thrives on nitrogen-rich fertilizers. You can fertilize the sugar cane plants with average grass fertilizer, or go for an organic option: chicken manure. Fertilizing just once, when the sprouts first emerge, will help the sugar cane grow strong and healthy so you'll have a good harvest in the fall. Weed the planting bed often. Sugarcane will grow under harsh conditions, and require little maintenance except from weed. Don't neglect the plant bed, since weeds could choke out the new sprouts before they have the chance to thrive. Constant weeding is necessary until the canes grow huge enough to shade and stifle out most weeds on their own.

Third step

Wait pending fall to harvest. Sugar cane foliage should be left to grow for as long as potential before the first hoarfrost of the year. If they are left in the land after the first frost, you will not be able to use your vegetation to make sugar syrup. If you live in a place with long, cold winters, play it safe and harvest your sugar cane by the end of September. If you live in a place with mild winters, you may be able to let your sugar cane produce until late October. Use a axe to cut the canes close to the ground. The mature stalks will be tall and thick, similar to bamboo, so simple garden shears won't cut it. Use a knife or a saw to cut the sugar cane as close to the ground as potential, so you'll be able to make use of as much of the plant as possible Don’t hack into the ground. You don't want to damage the roots of the well-known sugar cane plants. If you leave the roots in the ground, your sugar cane will come up again next year. Strip the leaves from the cut sugar cane. Be sure to wear gloves since the leaves are quite sharp. Use them to cover up the planting bed. The leaves will act as organic mulch that will guard the sugar cane roots over the winter. If you don't have enough leaves to cover the whole bed, use some extra straw to finish the job. Scrub the stems. After a season outside, they'll have mildew and dirt on them. Use warm water and a wash brush to scrub dirt and debris from the stems until they're wholly clean.

Four step

Chop the stems into one-inch sections. The stem will be quite stiff, so a meat chopper is a better instrument for the job than a knife. Chop the stem into minute sections, and then slice those in half so you have a pile of minute pieces of sugar cane. If you had a commercial sugar cane press, chopping the stems wouldn't be essential. On large farms, juice is extract from sugar cane using huge, heavy presses. There is no equivalent machine suitable for home use, so the chop-and-boil-method is used instead. Boil the sugar cane pieces in a large stockpot filled with water. The sugar is extracted through a long process of boiling the piece down for about two hours. The sugar water is ready when it has the similar flavor as a piece of raw sugar cane. You'll have to taste-test it to determine when it's ready. Another clue is to look at the sugar cane pieces. After a few hours, the color will turn to a light russet, which indicates the sugar has been extracted. Check the pot every half hour or so to make sure that the pieces are still covered with water; if not, add more. Pour the sugar water through a colander into a smaller pot. Use the strainer to catch all the rubbery pieces of sugar cane. You don't need these anymore, so you can discard them. Cook down the sugar water to turn it into syrup. Boil the sugar water until it cooks down significantly and takes on the texture of fat syrup. This can take anywhere from one to two hours, so be sure to monitor the pot to make sure you don't overcook it. To test whether the syrup is ready, dip a cold serve in the pot and check the texture. If you like your syrup on the thin side, you can remove it from heat when it still easily slides from the back of the spoon out.

Step five

For thicker syrup, remove it from heat when it coats the back of the spoon instead of slipping right off. Why do we eat sugar? People like sugar for its sweetness and the energy it provides, so farmers grow sugarcane commercially in Australia to extract the sugar. It is natural sweeter.Sugar nutrition: energy in, energy out Sugar plays an important role in providing the energy necessary for our bodies to function properly. Sugar is a type of carbohydrate. Other carbohydrate-rich food includes breads, cereals, fruit, rice, potatoes, legumes and pastas. Carbohydrates are the body’s preferred energy source. During digestion, all sugars (and other carbohydrates) are not working down into simple sugar, glucose, which then travels through the blood stream to body cells. There it provide energy or is stored, as glycogen, in muscles or the liver for future use. The key is to balance energy inputs (what we eat) with outputs (the energy we use) while recognizing the importance of taste (treats we like) and nutrition (what’s good for Since sugar has half the calories of fat (1 teaspoon of sugar contains only 20 calories where as 1 teaspoon of fat contain 45 calories), and gram for gram sugar is less fattening. In fact the most recent research indicates that people who eat moderate amounts of sugar are less likely to eat as much fat, and vice versa. Sugarcane is one of Australia’s most important rural industries, worth around $1.7 - $2 billion to the Australian wealth and recognized worldwide for hurtful edge practices & technology The Australian cane growing sector is viewed as one of the most progressive in the world.  The industry has channeled huge amounts of time and energy into explore and development, continually looking at ways of farming better to protect the land and surrounding environment so that growers can persist to plan to make a living wage from their farms for generation to come.