DOCSLIB.ORG

Sugar Beets Cultivation of Sugar Cane

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Sugar Beets Cultivation of Sugar Cane NATURAL Sweet by Nature From the Field to the Table has been an important food ingredient for thousands of years. But, there is more to sugar’s story than you may think, including Math, Science, History and Geography. TABLE OF CONTENTS n One Sweet History n Where Does Sugar Come From? Map it Out n Sugar - Captured Sunshine n A Closer Look At Sugar n From the Field to the Table n It’s Sweet To The Environment n Sugar - More Than Just Sweet Taste! n A Sweet Part Of A Healthy Diet! www.sugar.org ONE Sweet HISTORY… n Spanish they call it “azucar.” “Sucre” is Sugar is one of the world’s the French word for it, while Germans say oldest documented I“zucker.” It’s called many things in many commodities, and at one places, but as long as it’s been around, and it’s time it was so valuable that been a while, Americans have always called it people locked it up in what “sugar.” was called a sugar safe. SUGAR’S OLD AND ILLUSTRIOUS TIMELINE: In the beginning, sugar Christopher Columbus 8000 B.C. cane was valued for 1493 is credited with the sweet syrup it produced. As people introducing sugar cane to migrated to different parts of the world, the New World, but that the good news spread, and eventually, was old news in places sugar cane plants were found in like Southeast Asia where Southeast Asia, India, and Polynesia. sugar had already been making life sweeter for A new form of sugar over 8,000 years. 500 B.C. was discovered — sugar crystals! This major breakthrough in Sugar is a scarce luxury in ancient technology occurred in India, 1500s Europe at this time. One when sugar cane juice was boiled until teaspoon costs as much as $5, and a calf crystals developed. costs as much as 4 pounds of sugar! “Honey without bees?” Could 325 B.C. A new source for sugar was this be true? This is how 1744 sugar was first described to Alexander the found. As luck would have Great. As his empire spread across Asia it, a German scientist named Andreas and into Africa and Europe, so did the Marggraf discovered that the sugar beets cultivation of sugar cane. used to feed cows could be transformed into sugar crystals. Eureka! A Chinese emperor heard 200 B.C. about India’s secret for 1751 Closer to home, Americans first manufacturing sugar, and he sent his planted sugar cane in Louisiana, emissary there to learn about this sweet and another U.S. industry was born. sensation. Sugar cane was planting roots around the world. Continued on Back That’s one sweet history! www.sugar.org One Sweet History… n 1 1800 Sugar beets proved to be an indispensable resource during the Glossary war between France and England when the English stopped the flow of sugar to Europe. • commodity - n. a raw material or primary By 1811, the French emperor, Napoleon, issued agricultural product that can be bought and sold a decree forcing peasant farmers to plant sugar beets. Two years later, France produced • technology - n. the use of scientific 35,000 tons of sugar in over 340 factories. knowledge to make work easier • cultivation - n. the use of land for growing plants The first U.S. sugar beet factory • emissary - n. a person who is sent on a 1838 was built by David Lee Child in mission as a representative for someone else Northhampton, Massachusetts. • indispensable - adj. absolutely necessary WHERE SUGAR WAS FIRST GRowN Caribbean Islands China India New Guinea Africa Polynesia n the 1500’s a teaspoon of sugar cost $5.00. Answer this question and Iyou may be surprised at how much things have changed. If you put 2 teaspoons of sugar in your coffee every day for a year, at $5.00 per teaspoon how much would you spend in that year? 2 n One Sweet History… www.sugar.org WHERE DOES SUGAR COME FROM? Map it Out ave you ever thought about where sugar belt. A tropical climate is comes from? If you think it comes from the warm and has year-round Hgrocery store, you’re right, but before it’s on temperate weather. The the grocery shelves, it’s in plants that are grown temperatures rarely on farms across the United States. dip below freezing. The sugar cane-growing In the U.S., sugar cane and sugar beets are grown regions in the United in 15 states. Our diverse climate allows sugar States include Hawaii, farmers to grow cane in some regions, while other southern Texas, Louisiana, areas provide the perfect conditions for growing and southern Florida. sugar beets. For more information about crops and climate go to Sugar beets grow best http://www.usda.gov/oce/weather/pubs/Other/ in places where the MWCACP temperatures are generally cooler. Farmers U.S. farmers produce a lot of sugar (the fifth largest in California, Colorado, yield in the world), but many other countries Idaho, Michigan, produce natural sugar, too. The countries that Minnesota, Montana, produce the most sugar from cane are Brazil, Nebraska, North Dakota, India, and China. The largest producers of sugar Oregon, Washington, and from sugar beets are France, Germany and the U.S. Wyoming plant the seeds when things are warming up The next time you see a sugar bowl, you may in the spring. Most farmers harvest the mature wonder, “cane or beet?” Regardless of the kind sugar beets in the fall, before temperatures drop of plant or where it was grown, you can be sure too low. that it is the same all natural sugar that has been safely consumed by people all over the world for Sugar cane, on the other hand, is grown around thousands of years. the world in a region known as the tropical WA MT ME ID ND MN OR WI SD VT NH Glossary WY MI MA CA NY CT NV RI IA UT NE PA IL • diverse - adj. of several or OH IN NJ CO MD DE many kinds; different MO KS WV VA • mature - adj. fully grown or AZ KY NM NC OK developed TX AR TN SC GA MS AL • temperate - adj. having a LA climate that is not too hot FL or too cold • yield - n. an amount HI produced Map Key Sugar Cane Sugar Beet Non-Sugar Growing States Growing States Growing States www.sugar.org Map it Out n 1 reate a colorful and informative visual aid to accompany any report or project by labeling Cthe states where sugar cane and sugar beets grow. Choose the colors you will use for your map, and don’t forget to include them in your map key. WA MT ME ID ND MN OR WI SD VT NH WY MI MA CA NY CT NV RI IA UT NE PA IL OH IN NJ CO MD DE MO KS WV VA AZ KY NM NC OK TX AR TN SC GA MS AL LA FL HI Map Key Sugar Cane Growing States Sugar Beet Growing States Non-Sugar Growing States 2 n Map it Out www.sugar.org - CAPTURED SUNSHINE ou’ve probably heard of solar energy, but Synthesis of Sucrose in Plants have you ever heard of sugar energy? Well, C H 0 – UDP C H 0 – P0 C H 0 – P0 C H 0 guess what? That’s what sugar is — pure 6 11 6 6 11 6 4 12 21 12 4 12 22 12 Y Glucose Uridine + Fructose 6 Sucrose 6 Sucrose and simple — it’s the plant’s energy! di-phosphate Phosphate Phosphate All green plants make sugar through photosynthesis. Photosynthesis is the process by Sugar exists naturally in almost every fruit and which plants transform the energy from sunlight vegetable, but two special plants are packed full into sugar, their stored food and energy supply. of sugar. Sugar occurs in the greatest quantities in sugar cane and sugar beets. The recipe is pretty easy and contains just four natural ingredients: SUGAR CANE • carbon dioxide • sunshine Sugar cane is a tropical grass • soil • water that grows l0-20 feet high. The sucrose that is created by the This powerful combination is all Mother Nature plant is stored in the thick stalks needs to create sugar (chemical name sucrose). or canes. A stalk of sugar cane Energy from the sun is absorbed by the contains 12-14% sucrose. chlorophyll in the cells of the plant’s leaves. The leaves also take in carbon dioxide (CO2), a gas SUGAR BEETS that we release when we exhale. Water, and the A sugar beet is a root and grows minerals it carries, is soaked up by the plant’s underground, protected by the roots. The combination of these ingredients soil. Like sugar cane, sucrose, produces a chemical reaction, and sucrose, or the source of energy made from sugar, is made. This sugar in plants provides photosynthesis, remains in the energy for them to grow. beet. The beet stays in the ground until it matures and weighs 2-4 pounds. A mature beet contains 17-18% sucrose. The sugar we extract from sugar beets and sugar cane is exactly the same as the sugar/sucrose in a peach, watermelon or carrot. So, now you know how Mother Nature and plants produce sugar. It’s pure and simple. Glossary • energy - n. source of usable power • carbon dioxide - n. a natural, colorless, odorless gas • chlorophyll - n. a green substance in the leaves of plants which helps plants make sugar from elements in air and water • create - v.
Load more

Recommended publications
  • Thermal, Morphological and Cytotoxicity Characterization of Hardwood Lignins Isolated by In-Situ Sodium Hydroxide-Sodium Bisulfate Method
    Natural Resources, 2020, 11, 427-438 https://www.scirp.org/journal/nr ISSN Online: 2158-7086 ISSN Print: 2158-706X Thermal, Morphological and Cytotoxicity Characterization of Hardwood Lignins Isolated by In-Situ Sodium Hydroxide-Sodium Bisulfate Method Ahmed Geies1, Mohamed Abdelazim2*, Ahmed Mahmoud Sayed1, Sara Ibrahim2 1Chemistry Department, Faculty of science, Assiut University, Assiut, Egypt 2Chemical and Biotechnological Laboratories, Sugar Industry Technology Research Institute, Assiut University, Assiut, Egypt How to cite this paper: Geies, A., Abdela- Abstract zim, M., Sayed, A.M. and Ibrahim, S. (2020) Thermal, Morphological and Cyto- In the present work, lignin is isolated from three different agro-industrial toxicity Characterization of Hardwood waste, sweet sorghum, rice straw and sugarcane bagasse using in-situ sodium Lignins Isolated by In-Situ Sodium Hy- hydroxide-sodium bisulfate methodology. Characterization was performed droxide-Sodium Bisulfate Method. Natural using fourier transform infrared analysis (FTIR), scan electron microscopy Resources, 11, 427-438. https://doi.org/10.4236/nr.2020.1110025 (SEM), thermo gravimetric analysis (TGA). The SEM micrographs showed sponge-like structure except for sugarcane bagasse lignin reveals rock-like Received: August 29, 2020 structure. The FTIR indicates the presence of hydroxyl, carbonyl and me- Accepted: October 10, 2020 thoxyl groups in the lignin structure. TGA thermograms were relatively same Published: October 13, 2020 and sugarcane bagasse lignin was found the most thermally stable up to Copyright © 2020 by author(s) and 201˚C as compared to both of soda and kraft sugarcane bagasse lignin and its Scientific Research Publishing Inc. maximal temperature degradation rate DTGmax was found at 494˚C while This work is licensed under the Creative 450˚C, 464˚C in addition to thermal stabilities up to 173˚C and 180˚C for Commons Attribution International sweet sorghum and rice straw lignins respectively.
    [Show full text]
  • SUGARCANE BIOENERGY in SOUTHERN AFRICA Economic Potential for Sustainable Scale-Up © IRENA 2019
    SUGARCANE BIOENERGY IN SOUTHERN AFRICA Economic potential for sustainable scale-up © IRENA 2019 Unless otherwise stated, material in this publication may be freely used, shared, copied, reproduced, printed and/or stored, provided that appropriate acknowledgement is given of IRENA as the source and copyright holder. Material in this publication that is attributed to third parties may be subject to separate terms of use and restrictions, and appropriate permissions from these third parties may need to be secured before any use of such material. ISBN 978-92-9260-122-5 Citation: IRENA (2019), Sugarcane bioenergy in southern Africa: Economic potential for sustainable scale-up, International Renewable Energy Agency, Abu Dhabi. About IRENA The International Renewable Energy Agency (IRENA) is an intergovernmental organisation that supports countries in their transition to a sustainable energy future, and serves as the principal platform for international co-operation, a centre of excellence, and a repository of policy, technology, resource and financial knowledge on renewable energy. IRENA promotes the widespread adoption and sustainable use of all forms of renewable energy, including bioenergy, geothermal, hydropower, ocean, solar and wind energy, in the pursuit of sustainable development, energy access, energy security and low-carbon economic growth and prosperity. www.irena.org Acknowledgements Thanks to Kuda Ndhlukula, Executive Director of the SADC Centre for Renewable Energy and Energy Efficiency (SACREE), for pointing out key sugar-producing countries in southern Africa. IRENA is grateful for support provided by the São Paulo Research Foundation, FAPESP. IRENA particularly appreciates the valuable contributions and unfailing enthusiasm of Jeffrey Skeer, who sadly passed away during the completion of this report.
    [Show full text]
  • Caramelization of Sugar
    Caramelization of Sugar Sugar is caramelized when it is melted into a clear golden to dark brown syrup, reaching a temperature from 320 to 356 degrees F. It goes through many stages which are determined by the recipe being made. Using a pure copper sugar pan will allow total control of the sugar and avoid crystallization of sugar. At 338 degrees F, the sugar syrup begins to caramelize creating an intense flavor and rich color, from light and clear to dark brown. Depending upon when the cooking stops and it cools and hardens, caramel textures can range from soft to brittle. A soft caramel is a candy made with caramelized sugar, butter and milk. Crushed caramel is used as a topping for ice cream and other desserts. When it cracks easily and is the base for nut brittles. To start, add some water to dry sugar in a pure copper sugar pan, stirring, until it reaches the consistency of wet sand. An interfering agent, such as lemon juice will help prevent re-crystallization because of the acid in it. Instead of using lemon juice, you could add acidity with vinegar, cream of tartar or corn syrup. Always start with a very clean pan and utensils. Any dirt or debris can cause crystals to form around it. Heat the pure copper sugar pan over a medium flame. As the sugar melts, you can wash down the sides of a pan with a wet brush, which also prevents crystallization by removing any dried drops of syrup that might start crystals. As the caramel heats, it colors in amber shades from light to deep brown.
    [Show full text]
  • Fungal Deterioration of the Bagasse Storage from the Harvested Sugarcane
    Peng et al. Biotechnol Biofuels (2021) 14:152 https://doi.org/10.1186/s13068-021-02004-x Biotechnology for Biofuels RESEARCH Open Access Fungal deterioration of the bagasse storage from the harvested sugarcane Na Peng1†, Ziting Yao1†, Ziting Wang1, Jiangfeng Huang1, Muhammad Tahir Khan2, Baoshan Chen1 and Muqing Zhang1* Abstract Background: Sugarcane is an essential crop for sugar and ethanol production. Immediate processing of sugarcane is necessary after harvested because of rapid sucrose losses and deterioration of stalks. This study was conducted to fll the knowledge gap regarding the exploration of fungal communities in harvested deteriorating sugarcane. Experi- ments were performed on simulating production at 30 °C and 40 °C after 0, 12, and 60 h of sugarcane harvesting and powder-processing. Results: Both pH and sucrose content declined signifcantly within 12 h. Fungal taxa were unraveled using ITS ampli- con sequencing. With the increasing temperature, the diversity of the fungal community decreased over time. The fungal community structure signifcantly changed within 12 h of bagasse storage. Before stored, the dominant genus (species) in bagasse was Wickerhamomyces (W. anomalus). Following storage, Kazachstania (K. humilis) and Saccharo- myces (S. cerevisiae) gradually grew, becoming abundant fungi at 30 °C and 40 °C. The bagasse at diferent tempera- tures had a similar pattern after storage for the same intervals, indicating that the temperature was the primary cause for the variation of core features. Moreover, most of the top fungal genera were signifcantly correlated with environ- mental factors (pH and sucrose of sugarcane, storage time, and temperature). In addition, the impact of dominant fungal species isolated from the deteriorating sugarcane on sucrose content and pH in the stored sugarcane juice was verifed.
    [Show full text]
  • Relationships Among Impurity Components, Sucrose, and Sugarbeet Processing Quality
    2 Journal of Sugar Beet Research Vol. 52 Nos. 1 & 2 Relationships Among Impurity Components, Sucrose, and Sugarbeet Processing Quality L. G. Campbell and K.K. Fugate USDA-ARS Northern Crop Science Laboratory, Fargo, ND 58102-2765 Corresponding author: Larry Campbell ([email protected]) DOI: 10.5274/jsbr.52.1.2 ABSTRACT Sodium, potassium, amino-nitrogen, and invert sugar are nat- urally-occurring constituents of the sugarbeet root, referred to as impurities, which impede sucrose extraction during rou- tine factory operations. Three germplasm lines selected for low sodium, potassium, or amino-nitrogen and a line selected for high amino-nitrogen concentration from the same parental population and two lines selected from another source, one for high and the other for low amino-nitrogen concentration, were the basis for examining relationships among the impurity components and between the impurity components and sucrose concentration, sucrose loss to mo- lasses, and sucrose extraction rate. Concentrations of the three impurity components were altered through selection; however, in no case did this result in a consistent significant increase in sucrose concentration or estimates of the propor- tion of the sucrose that would be extracted. Correlation analyses indicated a larger role for sodium than for potas- sium or amino-nitrogen in determining relative sucrose con- centration. Selection for low sodium concentration, however, did not increase the percent extractable sucrose, relative to the parental population. The probability of significant im- provement in the processing quality of elite germplasm by re- ducing the concentration of individual impurity components appears to be low, based upon the populations examined in this study.
    [Show full text]
  • Delicioussm GOLDEN BROWN SUGAR Product Information Sheet
    9501 Southview Ave. Brookfield, Illinois 60513 www.sweetenersupply.com www.powderedcellulose.com DELICIOUSsm GOLDEN BROWN SUGAR Product Information Sheet Product Code BR0050 A brown sugar produced by enrobing cane granulated sugar with high quality cane juice molasses. Delicious Golden brown is perfect for baked goods, barbecue sauces, or any formulation where a quality brown sugar is desired. Label Declaration: Brown Sugar (Sugar, Molasses) ANALYSIS Dry Solids 98% min Moisture 2% max Ash 2% max. Color Golden Brown Odor Typical of Brown Sugar Sucrose 90% typical Invert 4% typical NUTRITIONAL ANALYSIS Per 100 g Calories 390 Moisture 2g Carbohydrate 97.6 Sugars 97.6 Ash 0.40 Sodium 17 mg Potassium 96 mg Magnesium 9 mg Calcium 25 mg Not a dietary significant source of protein, fat, vitamins or fiber. MICROBIOLOGY Aerobic Plate Count – Max 500 cfu/g Yeast & Mold – Max 100 cfu/g Pathogen free Phone (708) 588-8400 Fax (708) 588-8460 Revision 3 3/21/16 approved VP Food Tech 9501 Southview Ave. Brookfield, Illinois 60513 www.sweetenersupply.com www.powderedcellulose.com Allergen Statement Brown Sugar Allergen Source: Present in Used on same Comments: Product production line Dairy: No No Egg/Egg Derivative: No No Soy/Soy Derivative: No No Peanut: No No Wheat/Wheat No No Derivative: Fish (Cod, tuna, No No etc): Nuts (tree nuts, No No etc): Crustaceans (shell No No fish, lobster, etc.): Mollusks (snail, No No clams, etc.): Seeds (sesame, No No celery, etc.): Gluten: No No Colors (FD&C, No No Caramel color): MSG: No No Sorbates: No No Sulfites: No No Benzoates: No No BHA/BHT: No No Artificial No No Sweeteners: Animal derivatives: No No Mustard No No Phone (708) 588-8400 Fax (708) 588-8460 Revision 3 3/21/16 approved VP Food Tech 9501 Southview Ave.
    [Show full text]
  • Maple Sugar Blondies
    S H E L B U R N E F A R M S Maple Sugar Blondies Adapted from Cooking with Shelburne Farms by Melissa Pasanen with Rick Gencarelli INGREDIENTS For the dough 2¼ cups all-purpose flour 1 teaspoon baking soda ½ teaspoon salt ¾ cup canola oil ¼ cup Vermont maple syrup (use Grade A: Dark Color with Robust Taste or Grade A: Very Dark Color with Strong Taste for a stronger maple flavor) ¾ cup granulated maple sugar (or packed light brown sugar) 1 large egg beaten For the frosting ¼ cup Vermont maple syrup (see note above) ½ cup granulated maple sugar ½ cup confectioner’s sugar 6 tablespoons cold, unsalted butter cut into small pieces ½ teaspoon pure vanilla extract PREPARATION 1. Preheat the oven to 350°F. Lightly grease a 9x13-inch baking pan. In a medium bowl, whisk together the flour, baking soda, and salt. 2. In a separate bowl, beat together the canola oil, maple syrup, maple sugar, and white sugar until well blended. (If you have one, use a stand mixer fitted with a paddle attachment on medium speed.) Add the egg in a slow stream. Mix in the flour mixture in thirds, blending after each addition. (Use low speed in stand mixer.) 3. Press dough evenly into prepared pan. Bake 20-25 minutes until the blondies are golden brown and starting to crack on the top like brownies. Remove the pan to a cooling rack and cool for about 30 minutes before frosting. It should be warm to the touch, not hot. 4. The frosting: While the blondies are baking, bring the maple syrup to a simmer in a medium, heavy-bottomed saucepan over medium-high heat.
    [Show full text]
  • Biotechnology Statement Sugar Beet Derived Granulated, Brown And
    Biotechnology statement Sugar beet derived granulated, brown and liquid sugar produced by our partners, Amalgamated Sugar Company LLC, Spreckels Sugar Company, and Southern Minnesota Beet Sugar Cooperative, and marketed by NSM has been extracted from sugar beets grown from seed utilizing Monsanto event H7-1. The pure sugar does not contain genetically modified DNA and or proteins derived from genetically modified DNA. In the National Bioengineered Food Disclosure Standard (December 21, 2018), described in 7 CFR Part 66, the Agricultural Marketing Service (AMS) has affirmed “that foods with undetectable modified genetic material are not bioengineered foods.” Pursuant to 7 CFR Part 66 §66.9 (b)(2) the refining process completely excludes all genetic components. The sugar has been tested and shown to be PCR negative. The sugar is the same as that produced from traditional beet seed. Therefore, no bioengineered food labeling is required. Powdered sugar is produced by fracturing beet or cane sugar crystals to a defined particle size resulting in the various grades (6X,10X,12X, etc.) and adding a small amount (2- 4% by weight) of cornstarch. The cornstarch is added as an anti-caking agent to promote the flowability of the product. Powdered sugar is produced using two grades of cornstarch. Conventional cornstarch may be derived from genetically modified corn, and the powdered sugar could, therefore, be considered genetically modified. Identity preserved (IP) cornstarch is added to cane sugar to produce a non-GMO powdered sugar and is designated as non-GMO. Granulated and liquid cane sugar provided by National Sugar Marketing LLC (NSM) has been produced from sugar cane that has not been genetically modified nor does it contain genetically modified DNA and or proteins.
    [Show full text]
  • 5Lb. Assortment
    Also available in Red 5LB. ASSORTMENT Pecan or Almond Törtél Caramel Pilgrim Hat Our slightly chewy caramel Creamy, extra soft caramel covering roasted pecans or in dark chocolate. almonds. Milk or dark chocolate. English Toffee Irish Toffee Chewy, ”melt-in-your-mouth” Baton-shaped, buttery toffee. toffee, dipped in milk chocolate. The Irish is brittle and crunchy. Dipped in milk or dark chocolate. Hazelnut Toffee Buttery brittle toffee with roasted Good News Mint Caramel chopped hazelnuts. Dipped in Creamy mint caramel dipped milk or dark and sprinkled with in milk chocolate only. caramelized hazelnuts. ASSORTMENT 5 LB. (108 PC.) - ASSORTMENT In response to our customers request, we have created an extra large assortment! This includes: Soft a’ Silk Caramel, Hazelnut Toffee, Solid Belgian Chocolate, Peanut Butter Smooth and Crunch, Pecan and Almond Törtéls, Caramel Pilgrim Hats, Good News Mint Caramel, Irish and English Toffees, Hazelnut Praline, as well as, Salty Brits, Coconut Igloos, Marzipan and Cherry Hearts. Packaged in one of our largest hinged box and includes our wired gift bow. $196.75 (108 pc.) Toll Free: 800-888-8742 | Local: 203-775-2286 1 Fax: 203-775-9369 | [email protected] Almond Toffee Peanut Butter Pattie Brittle and crunchy with roasted Our own smooth peanut butter almonds. Milk or dark chocolate. shaped into round patties. Dipped in milk chocolate. Hazelnut Praline Hazelnut praline (Gianduja) is Solid Belgian Chocolate ASSORTMENT THE BRIDGEWATER made from finely crushed filberts Our blend of either dark or milk mixed with milk chocolate. Dipped chocolate. in milk or dark. Peanut Butter Crunch Our own creamy peanut butter Soft a’ Silk Caramel with the addition of chopped Soft and creamy caramel dipped caramelized nuts.
    [Show full text]
  • 1 BCAP Eligible Materials List As of December 21, 2010 the Eligible
    BCAP Eligible Materials List as of December 21, 2010 The eligible material list below provides guidance on types of renewable biomass that may qualify for BCAP matching payments. An eligible material on this list does not indicate qualification for matching payment; qualification for matching payment is based generally on “how” and “when” the material is collected or harvested. This list is not intended to be comprehensive. Other energy crops not listed as ineligible may be eligible materials. Please consult your local FSA office for details. In order to qualify for a matching payment, an eligible material must be collected or harvested directly from the land, in accordance with an approved conservation, forest stewardship or equivalent plan, before transport and delivery to the biomass conversion facility, its campus, or affiliated facilities. Eligible materials do not qualify for matching payment if they are “collected or harvested” after transport and delivery to a biomass conversion facility, its campus, or affiliated facilities, by separating from a higher value material in order to be used for heat, power, bio‐based products or advanced biofuels. Eligible materials do not qualify for matching payments if they are determined by FSA to have an existing market in that distinct region. Woody eligible materials collected or harvested directly from the land are eligible for matching payment only if they are collected or harvested (1) as byproducts of preventative treatments that are removed to reduce hazardous fuels; (2) reduce or contain
    [Show full text]
  • Replacing Table Sugar with Maple Sugar by STEPHEN CHILDS
    Cornell Maple Bulletin 205 (2007) Replacing Table Sugar with Maple Sugar by STEPHEN CHILDS Balancing Balancing ingredients Ingredients Replacing granulated cane or beet sugar in recipes with maple syrup should be a growing trend. Guidelines about sugar replacement are different in different sources. It is easy to understand this confusing situation when you realize there are actually two ingredients that need to be balanced. When replacing granulated sugar in a recipe with maple syrup you should consider both the sugar balance and the liquid balance of the recipe. Some recommendations say to add 1 ! cup of syrup to replace one cup of sugar, others say to replace one cup of sugar with " cup of maple syrup. One is trying to balance the liquid in the recipe, the other the sweetness. The most straightforward approach is to simply replace one cup of granulated cane sugar with one cup of granulated maple sugar. In this case you gain the extra flavors from maple while the sweetness and the liquid stay in balance. I would especially suggest this where the recipe is depending on the qualities of milk or another liquid that you may be reducing to perform some important function in the recipe beyond what simply using water would accomplish. Liquid vs. Dry Liquid vs. Dry One cup of maple syrup at a fairly common density of 67º Brix provides 7.5 ounces (214 grams) of sugar and 3.7 ounces (105 grams) of water. One cup of cane sugar averages about 7.4 ounces (210 grams) of sugar. This is roughly the same amount sugar in a cup of maple syrup as in a cup of granulated sugar.
    [Show full text]
  • The Case for Neonicotinoids in Pelleted Sugar Beet Seeds
    International Confederation of European Beet Growers CONFEDERATION INTERNATIONALE INTERNATIONALE VEREINIGUNG DES BETTERAVIERS EUROPEENS EUROPÄISCHER RÜBENANBAUER * * CONFEDERAZIONE INTERNAZIONALE MIĘDZYNARODOWA KONFEDERACJA DEI BIETICOLTORI EUROPEI EUROPEJSKICH PLANTATORÓW BURAKA 111/9 Boulevard Anspachlaan – B-1000 Brussels Tel: +32 2 504 60 90 – Fax: +32 2 504 60 99 www.cibe-europe.eu D.58/2.4.2018 Brussels, 2nd April 2018 The case for neonicotinoids in pelleted sugar beet seeds Introduction Within the context of the current debate on neonicotinoids, CIBE wishes to explain with the present note that the use of neonicotinoid-treated beet seed pellets is a good agricultural practice in sustainable sugar beet growing. 1. Neonicotinoid seed treatment in sugar beet does not endanger non-target organisms (including pollinators) and the environment Sugar beet is not attractive to pollinators since it does not flower/produce pollen during the growing period used for sugar production. The release of neonicotinoids to the environment via guttation or harvest residues is very low because: sugar beet is a low guttation crop with few and small droplets, and only at high humidity level (>90%); due to this comparative rareness of crop guttation in sugar beet (see illustration below), exposure to neonicotinoids from guttation seems to be unlikely because guttation droplets from sugar beet are unlikely to serve as a preferred source for e.g. water foraging bees; neonicotinoids and their metabolites occur in very low concentrations in the soil after harvest. This low concentration, combined with the fact that practically no flowering plants are found in a beet field during the early stage of crop development (EFSA Peer reviews of the pesticide risk assessment for the active substances imidacloprid & clothianidin, November 2016) and especially after harvest, makes it less likely that non-target organisms in general and pollinators in particular risk being exposed to neonicotinoids (Baker et al 2002).
    [Show full text]