Gaga Exports 

Gaga Exports Groups playing in the sugar Industry from 1998.Gaga Exports ,Exporting sugar from India to worldwide...

About Indian Cane Sugar..

Sugar is the generalised name for a class of chemically,related sweet-flavored substances,most of which are used as food.Sugar are extraction in sugarcane.Sugarcane is a giant grass and has been cultivated in tropical climates in the Far East since ancient times.A great expansion in its production took place in the 18 th century with the setting up of sugar plantations in the West Indies and Americas.Sugar has been produced in the Indian subcontinent since ancient times.Sugar cane was a native of tropical South Asia and Southeast Asia which mention the fact that the use of sugarcane originated in India.

Sugar remained relatively unimportant until the Indians discovered methods of turning sugarcane juice into granulated crystals that were easier to store and to transport.Crystallized sugar was discovered by the time of the Imperial Guptas,around 5th Century AD.Indian sailors,who carried clarified butter and sugar as supplies,introduced knowledge of sugar on the various trade routes they travelled.Buddhist monks,as they travelled around,brought sugar crystallization methods to china.During the reign of Harsha in North India.Indian envoys in Tang China taught methods of cultivating sugarcane after Emperor Taizong of Tang made his intrest in sugar known.China then established its first sugarcane plantations in the seventh century.Chines documents confirm at least two mission to India.initiated to obtain technology for sugar refinig.In south Asia,the Middle East and China,Sugar became a staple

of cooking and desserts.The triumphant progress of Alexander the Great was halted on the banks of the Indus River by the refusal of histroops to go further east.

Sugarcane is a perennial grass in the family Poaceae.It is cultivated in tropical and sub-tropical regions for the sucrose that is found in its stems.It requires a frost -free climate with sufficient rainfall during the growing season to make full use of the plant's great growth potential.The crop is harvested mechanically or by hand,chopped into lengths and conveyed rapidly to the processing plant.Here it is either milled and the juice extracted with water or the sugar is extracted by diffusion.The juice is then clarified with lime and heated to kill enzymes.The resulting thin syrup is concentrated in a series of evaporators after which further water is removed by evaporationin vacuum containers.The resulting supersaturated solution is seeded with sugar crystals and the sugar crystallizes out,is separated from the fluid and dried.Molasses is a by product of the process and the fiber from the stems,Known as bagasse,is burned to provide energy for the sugar extraction process.The crystals of raw sugar have s sticky brown coating and can either be used as they are or can be  bleached by sulphur dioxide or treated in a carbonatation process to produce a whiter product,then Cane sugar requires further processing to provide the free-flowing white table sugar required by the consumer.

RAW SUGAR

Polarization: 97.8 degree to 99.2 degree

Ash Content: 0.15 % max

Color ICUMSA 600 to 1200 typical

Solubility: 95%

Free flowing

Color: Brown

Radiation: Within internationally acceptable limits

Granulation: 0.6 mm of Regular Square (medium size)

Moisture: 0.15% max

Magnetic Particles: 10 MG/K

So2: 120 MG/K

Sculpture Dioxide: 60 MG/K MIN

Smell: Free from unusual or abnormal smells

Reducing Sugar: 0.05% MAX by weight

HPN Staph Aurous: NIL

MAX AS: 1 P.P.M

MAX PS: 2 P.P.M

MAX CU: 3 P.P.M

Molasses

Brix,spindle   : 86.0 degrees

Weight/gallon  : 11.8-12.0 lbs

Nitrogen  ; 1.01 % :: C: N approx. ~ 27

CrudeProtein : 6.30 %

TotalSugars : 48.3 % : 2001 NRC Dairy Cattle

Density (asfed): 11.8 lbs/gal : TDN @ 1x maint. = 62.4%

Dry Matter: 76.5 % : NEm @ 3x maint. = 66.8mcal/lb

Moisture :23.5 % : NEg @ 3x maint. = 44.8mcal/lb

Ash : 16.0% : NEl @ 3x maint. = 58.1mcal/lb

OrganicMatter : 16.0 %

ReducingSubstances, as Dextrose : 11.5 %

Sucrose :35.9 %

Fructose :5.6 %

Glucose :2.6 %

Ph : 4.9 -5.4

Calcium :0.8 %

Phosphorus: negligible(not for use)

Potassium :4.2 %

Chloride : 2.1%

Magnesium :0.27 %

Sulfur :0.78 %

Sodium : 0.09%

Copper : 14ppm

Iron : 130ppm

Manganese :5 ppm

Zinc : 8ppm

Cobalt : negligible

Iodine :negligible

Selenium :negligible

Biotin : 3ppm

Folic Acid: 0.04 ppm

Inositol :6000 ppm

CalciumPantothenate : 60 ppm

Pyridoxine: 4 ppm

Riboflavin: 2.5 ppm

Thiamine :1.8 ppm

Niacin : 500ppm

Choline :700 ppm