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BOILING BY OLD METHOD, INDIA
FURNACE AND PANS FOR MAKING RAB, INDIA
Indian sugar makers treat the cane juice in many ways, but all the various grades or kinds produced come under one of two general heads, guror rab.
STONE MILL, AGRA, INDIA
When making gur the juice is first freed from floating particles of cane by straining. It is then run into a large earthen vessel sunk in the ground. From there it is ladled into smaller pans placed above a furnace, which is a very primitive affair, generally with three pans and having side walls of tiles or brick. Cane trash and bagasse are used as fuel. When the juice in the first pan begins to boil, a thick scum forms on the top and is skimmed off, and this operation is kept up until the liquor becomes clear. It is then taken to the third pan for further boiling and finally concentrated in the second. In many instances purification is limited to skimming, but sometimes this is supplemented by adding milk of lime or crude soda ash to the liquor. The scum is set aside to be fed to cattle or very poor people.
When the yellowish-brown mass is boiled to a certain density it is constantly kept in motion by stirring and its consistency is tested at frequent intervals. As soon as it is found that it can be rolled into a
ball that upon cooling will remain fairly soft, it is considered sufficiently cooked and the boiling operation comes to an end. Sometimes the hot gur is put into earthen moulds to cool and harden, sometimes it is worked with batons in an earthen vessel and after cooling is made into balls by hand, or flattened out and cut into triangles. The balls and triangles are placed in baskets to dry, after which they are supposed to be ready for consumption. Gur that is soft and of good grain lends itself admirably to the process of refining. Gur that has become solid and hard has to be eaten without further treatment and burnt gur is totally unfit for refining.
Rab is made in nearly the same manner, but with more attention paid to cleanliness. There are five iron pans, which are thoroughly cleansed daily; the skimming and clarifying operations are conducted with more care and the clear juice is filtered through cloth before being concentrated. When the mass of crystals and liquor is found to be of the proper consistency, it is poured into earthen pots to cool and well stirred to help crystallization. This process being finally complete, the moist and somewhat soft sugar can only be removed by breaking the pots containing it. Owing to its almost liquid condition, rab cannot conveniently be transported any distance, so that it is generally used near the place where it is made, chiefly for refining purposes. Gur, on the other hand, being harder, can readily be carried any distance.
SMALL LOCOMOTIVE USED TO DRAW CANE CARS, 2-FOOT GAUGE, INDIA
LOADING CANE CARRIER, MARHOURAH FACTORY, INDIA
Men are sometimes set to work tramping upon sacks filled with rab, in order to separate the syrup from the sugar; again sacks of rab are piled upon a floor with holes for drainage and a well for the syrup that runs off. Weights are often placed upon the bags in order to hasten the process. After the drainage is fairly complete, the rab is dumped into vessels having openings at the bottom and covered at the top by a layer of wet water plants. The water as it passes through the mass of sugar washes the syrup from the crystals and the liquor runs off through the apertures in the bottom. Several days afterward the operation is repeated, and so on until all the syrup has been removed by washing. The resulting sugar is either used in that form, or dried in the sun and worked by human feet in order to lighten its color.
Saiyid Muhammad Hadi, assistant director of the Land Records and Agriculture at Allahabad, has worked out an improved method
for making rab which is now widely adopted. Under his plan the furnace heat can be readily controlled, so that the danger of burning the juices during boiling is considerably lessened; neither is there so much risk of decomposition (souring). Besides, the cooled rab is purged of its syrup in a centrifugal machine worked by hand instead of by drainage from wet vegetation. At best, however, the production of sugar by the natives of Hindustan is still at a very elementary stage, and in that country new ideas gain ground very slowly, so that it will be some time before modern machinery and equipment are generally in use.
It would seem that in view of the small production of sugar per acre and the enormous losses in manufacture, a modern plant, with machinery of the latest and best type and large financial resources, should be remarkably successful, but such is not the case. It appears to be impossible to get a steady supply of cane. In India, plantations like those found in other countries do not exist. Instead, there are a great number of extremely small pieces of land all under different ownership. The cane has to be brought to the mill from considerable distances in small quantities, and owing to lack of intelligence or initiative on the part of the farmer it is of indifferent quality. Transportation facilities are far from good and the manufacturers have to make up the shortage in the supply of cane by using rab and gur. If the latter should contain an excessive amount of glucose or be caramelized, it does not lose its value as an article for direct consumption; on the other hand, either of these conditions unfit it for the purposes of refining, and as there is but a slight difference in price between gur and the white sugar into which it is made, the disadvantage to the refiner is readily apparent. Another drawback is that the Hindus do not take kindly to sugar manufactured by the European process, consequently chini, or sugar made from rab by the native method, commands a better price than, sugar made in a modern refinery. Religious and caste prejudices exert a strong influence also. In modern sugar refining, animal charcoal is the principal purifying and decolorizing agent, and this, together with the fact that ox-blood has been used for clarification, causes the
Hindus to reject sugar prepared by such means. Finally, there is the apprehension on the part of the high-caste natives that the sugar may have been produced by low-caste labor and that to eat it would bring defilement.
The refiners of India have begun to recognize the advantage to them in using raw European beet-root sugars and raw cane from Java and Mauritius instead of the more costly preparations of rab and gur. As a result, there is a considerable quantity of foreign sugar imported into India which is consumed ultimately by the high-caste native without his being aware of its origin.
The imports during the period from 1908 to 1916 were as follows:
1908-09 535,664 tons of 2240 lbs.
1909-10 556,840
1910-11 608,785
1911-12 508,591
1912-13 675,017
1913-14 802,978
1914-15 428,595
1915-16 515,909
Of this tonnage, Austria supplied the greater amount of the beet, Germany the remainder, while the cane came from Java and Mauritius. In 1913 and 1914 the raw beet from Austria and Germany was almost entirely displaced by washed Java raws, the trade name for which is “Java white.” Some sugar is exported, but the quantity is insignificant.
WATER-DRIVEN CENTRIFUGALS, MARHOURAH FACTORY, INDIA
As to the future of the industry in India, the theory is held by many that with modern scientific methods governing cultivation and manufacture, that country would be able not only to provide for its own requirements, but would be a competitor for export trade in the markets of the world. If such a condition is to be brought about, it will not be by improvement in the cane fields and the manufacturing plants alone. There are other problems to be overcome before there can be any great change for the better,—the stubborn opposition of the natives to innovations, the extreme smallness of individual holdings, poverty, lack of initiative and co-operation,—these are the main obstacles in the way of a material increase in the present enormous production, and they will not be easily surmounted.
CHAMPARAN SUGAR COMPANY, LTD., BARRAH CHAKIA, CHAMPARAN, INDIA
FOOTNOTES
[1] This and seventeen illustrations immediately following are reproduced by permission of Truman G. Palmer, Esq., Secretary of the UnitedStates BeetSugar Industry, Washington, D. C.
[2] This and the three illustrations immediately following are afterphotographs by A. Moscioni, Esq.
[3] This and the five illustrations immediately following are afterphotographs by the American Photo Co., Habana.
[4] Spain.
[5] Ed. Yule, II, 208-212.
[6] Geschichte des Zuckers, p. 89.
[7] Kazwini, I, 262.
[8] 610-641 A. D.
[9] See Greece under the Romans, by George Finlay, LL.D., page 338; “The sixth campaign opened with the Roman army in the plains of Assyria, and after laying waste some of the largest provinces of the Persian empire, Heraclius marched through the country to the east of the Tigris and captured the palace of Dastargerd, where the Persian monarchs had accumulated the greater part of their enormous treasure in a position always regarded as secure from any foreign enemy.”
[10] In Morocco.
[11] Important village of the province of Kūzistān.
[12] Latāif, page 107.
[13] B. 571-D. 632 A. D.
[14] Amr-ibn-el-Ass.
[15] Marchpane, a sweetmeat made of sweet almonds and pounded sugar.
[16] Encyclopædia Britannica, Vol. XII, p. 826, gives 1506 as date of introduction of sugar in Santo Domingo. Encyclopædia
Britannica, Vol. XXVI, p. 44, says sugar carried to Santo Domingo in 1494.
[17] Encyclopædia Britannica, XXII, p. 658.
[18] O. S.
[19] Quar. Jour. ofEconomics, Vol. XVII, p. 1.
[20] The excess of import duty over the domestic revenue tax.
[21] When exported, of course.
[22] Roy G. Blakey, Ph. D. The United States Beet Sugar Industry andthe Tariff, Columbia University, 1912.
[23] Actual production in sugar.
[24] Mark = 23.8 cents U. S. coin.
[25] Ruble = 51 cents.
[26] Pood = 36.07 pounds.
[27] Six francs and five and one-half francs, respectively, per 100 kilograms.
[28] Surface, G. T., Story ofSugar, p. 115.
[29] Hardwick Committee Hearings, 62nd Congress, 1st Session, p. 767.
[30] Truman G. Palmer.
[31] Blakey.
[32] Professor George W. Shaw says, 1877: The California Industry, Sacramento, 1903, page 11.
[33] Secretary of Agriculture, 61st Congress, 1st Session, Sen. Doc. 22, p. 8.
[34] Closed.
[35] Height of these mountains taken from U. S. Geodetic Survey, March, 1915.
[36] Geerligs, World’s Cane Sugar Industry, p. 345.
[37] Cleveland, Richard J., Narrative of Voyages and CommercialEnterprises, Cambridge, 1843.
[38] Anderson, Rufus, The Hawaiian Islands, Boston, 1864.
[39] Jarves, James Jackson, History of the Sandwich Islands, Honolulu, 1872.
[40] OverlandMonthly, June, 1895, p. 620.
[41] From what Mr. Noël Deerr, the sugar technologist at the Honolulu experiment station, writes on the subject, it would appear that Yellow Caledonia cane is identical with White Tanna. The three varieties of Tanna cane, the Striped, the White and the Black, are called after the island of that name, one of the Loyalty group, of which the most important is New Caledonia. All of the Tanna canes are cultivated extensively in Australia, and the White Tanna or Yellow Caledonia was brought to Hawaii from Queensland.
Mr. W. P. Naquin, agriculturist of the H. S. P. A. experiment station, Honolulu, says: “Yellow Caledonia cane was first grown in the Kau district by manager George C. Hewitt of the Hutchinson Sugar company. The cane first came into prominence in the early nineties when Rose Bamboo, which had replaced Lahaina cane, began to show signs of deterioration. Yellow Caledonia, being a hardier cane than any of the varieties then grown, and therefore less susceptible to attack of leaf-hoppers and to prevalent diseases, soon gained favor in Kau, from which district it spread to Olaa and the Honokaa district. The introduction of Yellow Caledonia cane was, no doubt, a great help, if not the salvation of the Onomea Sugar company and the rest of the plantations in the island of Hawaii, which suffered so severely from leaf-hoppers and the deterioration of the Lahaina cane.”
[42] Written in 1851.
[43] Elected emperor of the Roman empire as Charles V.
[44] U. S. War Department. Bureau of Insular Affairs, Washington, 12-16-14.
[45] A survey under the Cadastral survey act, passed by the Philippine legislature in 1913, i. e., a survey of the land and assessment of its value as a basis for taxation would support a Torrens title.
[46] Harold M. Pitt in his treatise, Reciprocity and the Philippine Islands, Manila, 1911, says that it is estimated that from 40,000 to 50,000 tons of sugar are consumed in the islands.
[47] Walker, H. S. The Sugar Industry in the Island of Negros. Manila, 1910.
[48] Prescott, in his Conquest of Mexico, (Vol. I, pp. 220 et seq.), gives the following in connection with the discovery of the
new world by Columbus:
“Of the islands, Cuba was the second discovered; but no attempt had been made to plant a colony there during the life of Columbus, who, indeed, after skirting the whole extent of its southern coast, died in the conviction that it was part of the continent. At length, in 1511, Diego, the son and successor of the ‘Admiral,’ who still maintained the seat of government in Hispaniola, finding the mines much exhausted there, proposed to occupy the neighboring island of Cuba, or Fernandina, as it was called in compliment to the Spanish monarch. He prepared a small force for the conquest, which he placed under the command of Don Diego Velasquez. The conquest was effected without much bloodshed. After the conquest, Velasquez, now appointed governor, diligently occupied himself with measures for promoting the prosperity of the island. He formed a number of settlements and invited settlers by liberal grants of land and slaves. He encouraged them to cultivate the soil and gave particular attention to the sugar cane.”
[49] 25.317 lbs. = 1 arroba.
[50] A caballería is generally taken to mean 33⅓ acres.
[51] See Report of E. E. Paxton, Honolulu, T. H., 1905.
[52] Extremely high prices are paid only in districts where the number of sugar mills is unusually large and the competition for cane consequently very keen. For example, if a central needed 200,000 tons of cane in order to grind at full capacity during the season, and if its own cane and that which it had already purchased amounted to 175,000 tons, it might pay an excessive price for the remaining 25,000 tons. There is, however, no such thing as uniformity in the contracts made with colonos, except that the price is based on weight and not on sugar content.
[53] A well-known authority on sugar culture states that ratoons constitute about 90 per cent of the Cuban crop, and that it takes twelve months for ratoons to ripen. Primavera, or cane planted in the spring, is cut when twelve months old, and caña fria, or cane planted in the fall, is cut when it is between fourteen and eighteen months old. The industry has been greatly extended during 1915 and 1916, and consequently much new planting has been done. These plantings will be ratooned after the first crop is taken off.
[54] Geerligs, p. 177.
[55] On December 16, 1914, Willett & Gray gave the average as between 2,250,000 and 2,500,000, to which the recent new plantings must be added.
[56] Journal, Society of Chemical Industry, Vol. XXV, pp. 161 et seq.
[57] Prinsen Geerligs says that the average yield is 50,000 arrobas per caballería, or 16.82 long tons per acre, but that a good crop gives 80,000 arrobas (26.92 long tons per acre) and sometimes 100,000 arrobas per caballería (33.65 long tons per acre) or even more are obtained.
[58] The United States Beet Sugar Industry and the Tariff. Blakey, p. 179.
[59] This is not true of the years 1915 and 1916, when on account of the war Great Britain, France and other European countries have been compelled to draw large quantities of sugar from Cuba and the United States.
[60] Ten years’ war.
[61] Hurricane.
[62] Internal disturbances.
[63] Rebellion against Spain. Spanish-American war.
[64] Great drought.
[65] Particularly favorable weather.
[66] Great drought.
[67] Estimated.
[68] Estimated.
[69] Estimated.
[70] Estimated.
[71] Britannica says 1860.
[72] Vol. III, pp. 356-318 (Dana Estes & Co.’s edition).
[73] Portuguese settlement at the mouth of the Canton river.
[74] Chancaca is made by boiling the cane juice in open pans to the consistency of massecuite, then running it into moulds about six inches in diameter and allowing it to cool.
[75] These figures based upon Brazilian milreis, paper, being worth 1s. 4d. stg.
[76] A sugar solution of 31 degrees Baumé contains 56.2 per cent sucrose.
[77] Trashing is the stripping of dried leaves from the cane.
[78] Estimated.
[79] Century Atlas A recent private report (1915) gives 1,856,254 sq. miles.
[80] All figures given in dollars and cents are United States money.
[81] 16 centavos, paper, per kilogram, or 7¼ cents per pound.
[82] Estimated.
[83] Since the foregoing was written Formosa’s production has passed the 300,000-ton mark, as will be seen by the table on page 281.
[84] Asiatic trade wind.
[85] Geerligs.
[86] Formed by France out of the Netherlands in 1795. It existed until 1806.
[87] Estimated.
[88] Estimated.
[89] Estimated.
[90] Estimated.
[91] Estimated.
[92] From 10 to 15 pounds in weight.
[93] Willett & Gray, January 13, 1916.
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