Sugarcane is presently cultivated on 72 000 hectares, representing 85% of the arable land in Mauritius. On average, 600 000 tonnes sugar is produced annually with most (530 000 tonnes) of the sugar being exported to the European Union. Domestic consumption of sugar is about 40 000 tonnes per year. The success of the sugar industry in Mauritius has to a significant extent been due to the preferential trade agreements that the country benefited successively from the UK and from the European Union. The stable revenues from sugar exports have served to develop not only the local sugar industry but have also fostered the diversification of the Mauritian economy, with rapid growth during the 1980s and 1990s of tourism, financial services and manufacturing industries geared towards export. The share of sugar production in the Mauritian economy has consequently over the years and in relative terms dwindled to about 3.5% of the gross domestic product in 2003 (from 25% in the 1970s). Sugar production nevertheless remains an important contributor to the country's economy with sugar exports still representing about 19% of foreign exchange earnings.
At present, the cost of cane sugar production in Mauritius is among the highest due to a low milling capacity (3700 tonnes cane crushed per day by the 11 existing mills), a short milling season (an average of only 132 days per year), a high ratio of labour to total production costs with field labour making up 80% of the total labour costs.
The rockiness in some 40 000 hectares of sugar cane lands hindering the adoption of mechanized cultural practices is also a constraint to sugar production in Mauritius. To enable the sugar cane industry of Mauritius to survive, research strategies must be aimed at both decreasing production costs of sugar while at the same time increasing productivity per unit of resources.
Those research strategies encompass all the scientific disciplines of agronomy, namely irrigation, nitrogen nutrition, cultural operations and also includes research and development on mechanization of cultural practices, breeding of high yielding varieties with high sucrose and fibre content with good rationing potential for sustainable production levels.
Publisher: Society for Sugar Research and Promotion
Personal Authors: Kwong, R. N. G. K.
Author Affiliation: Mauritius Sugar Industry Research Institute, Réduit, Mauritius.
Raw unrefined sugar is not the same as the brown sugar that you see in the store, even though they are both brown.
The reason why it is important for us to understand the difference between refined sugar and raw sugar is because raw sugar is actually very good for our health. Raw sugar contains organic properties such as glucose, which is easily absorbed by the body and provides it with more energy, and is also believed to improve circulation, increase blood cell production, and enhance our digestion.
When raw sugar is used in sugar drinks instead of refined sugar, there are many health benefits, especially for women. Sugar drinks soothe menstrual cramps and speeds recovery from giving birth by improving uterine contractions. Nursing mothers can also increase their milk secretion by drinking sugar drinks.
Raw sugar is also a great ingredient for cold remedies. By adding ginger slices and raw sugar to boiling water and drinking it, any cold symptoms will be significantly reduced. This mixture is also excellent for relieving constipation.
Dis-advantages of Refined sugar (typical white/brown sugar) :- is made of pure carbohydrates has devastating affects on the body and health in general being a certain way to elevate blood sugar levels is considered to be “empty calories” as it offers no nutritional substance whatsoever when it is processed there are many harmful ingredients that are added to the sugar such as Phosphoric Acid, Sulfur Dioxide, and Formic Acid