Sugar Cane is usually cut and bundled in chutes, which are bunches of batons wrapped together. Each baton, cut in the field from a plant, is a long cylindrical shape, green in color, and with an approximate 1" - 2" diameter. The interior flesh revealed upon removal of the outer bark is fibrous, sticky, and undeniably sweet. The flesh can be utilized in a number of ways. Cane sugar is derived from sugar cane. Cane sugar is 99.95% sucrose, and many bakers claim that the remaining .05% of trace minerals and proteins makes a difference in baking, and that cane sugar performs better. "Guarapo" a traditional Cuban drink, is made from the direct juicing of the sugar cane baton, then strained for a delectably, sweet, refreshing drink. Other uses are as a sweetener in hot beverages, desserts, etc. They are distributed and sold by the "bundle".
Names: Sugar Cane, Cana, Cane Sugar
Handling: Stored at approximately 45°F
in relatively dry environment. Has a long shelf life.