Sugarcane or sugar cane is a species of tall, perennial grass (in the genus Saccharum, tribe Andropogoneae) that is used for sugar production. The plants are 2–6 m (6–20 ft) tall with stout, jointed, fibrous stalks that are rich in sucrose, [1] which accumulates in the stalk internodes. · Sugarcane, (Saccharum officinarum), perennial grass of the family Poaceae, primarily cultivated for its juice from which sugar is processed. Most of the world’s sugarcane is grown in subtropical and tropical areas. Information about Sugarcane including applications, nutritional value, taste, seasons, availability, storage, restaurants, cooking, geography and history. · Sugarcane is cultivated as a source of sucrose, the type of sugar that makes up crystalline refined sugar (also called table sugar or white sugar). The sucrose in sugarcane accumulates in the stem of the plant (the cane), which is crushed or ground to extract the sugary juice. Various sugarcane cultivars offer colorful stems and leaves, and they all require lots of water, regular feeding, and moist but well-draining soil. They grow best in full sun. But beware of where you plant sugarcane; under the right conditions, it can spread and take over! Sugarcane, Saccharum officinarum, is a perennial grass in the family Poaceae grown for its stem (cane) which is primarily used to produce sucrose. Sugarcane has a thick, tillering stem which is clearly divided into nodes and internodes. It is now grown in more than 70 countries, mostly in the tropics. Approximately half of the world's cane sugar is grown in India and Brazil. This is a larval host plant that supports various skipper larvae and Common Wood-Nymph (Cercyonis pegala) which have one brood from late May to October.
