Presyo Kan Calamay o “Mamis”

TuboSaccharum offinarum Linn.SUGAR CANE

Other scientfic names
Common names

Saccharum violaceum F.-Vill.
Agbo (Ibn.)
Una (Ibn.)

Caña dulce (Span.)
Unas (Ilk.)

Tubo (Tag., Bik.)
Unat (It.)

Tubu (Sul.)
Sugar cane (Engl.)

BotanyA large, coarse and erect grass, attaining a height of 1.5 to 4 meters, 2-5 cm thick, with long and short internodes. Stems are solid, polished, green, yellow or purplish. Leaves are large and broad, with blades 0.9 to 1.25 meters long and 4-5 cm wide. Panicles are very large, white, drooping and terminal, 40 to 80 cm long, branches up to 35 cm long. Spikelets are numerous, 1-flowered, about 3 mm long, with surrounding white villous hairs about twice as long as the spikelets.DistributionA major crop, cultivated throughout the Philippines.Chemical constituents and propertiesSucrose is the product of the sugar cane juice.Sugar is demulcent, emollient, antiseptic, cooling, laxative, stimulant and diuretic.Parts used and preparationRoots, sugar.Uses:NutritionalNutritious. Use for preserving meat and fruit.FolkloricRefined sugar has been used for fevers, lack of secretion, dry coughs.Molasses is used as a laxative.Sugar is applied to wounds, ulcers, boils, and inflammed eyes.AvailabilityCultivated

How Cane Sugar is Made – the Basic Story

Growing the CaneSugar cane is a sub-tropical and tropical crop that prefers lots of sun and lots of water – provided that its roots are not waterlogged. It typically takes about 12 months to reach maturity although the time varies widely around the world from as short as six months in Louisiana to 24 months in some places. Where it differs from many crops is that it re-grows from the roots so the plant lasts many cycles [or ‘ratoons’, a word derived from the Spanish to sprout] before it is worn out.

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HarvestingSugar cane is harvested by chopping down the stems but leaving the roots so that it re-grows in time for the next crop. Harvest times tend to be during the dry season and the length of the harvest ranges from as little as 2 ½ months up to 11 months. The cane is taken to the factory: often by truck or rail wagon but sometimes on a cart pulled by a bullock or a donkey!

ExtractionThe first stage of processing is the extraction of the cane juice. In many factories the cane is crushed in a series of large roller mills: similar to a mangle [wringer] which was used to squeeze the water out of clean washing a century ago. The sweet juice comes gushing out and the cane fibre is carried away for use in the boilers. In other factories a diffuser is used as is described for beet sugar manufacture. Either way the juice is pretty dirty: the soil from the fields, some small fibres and the green extracts from the plant are all mixed in with the sugar.

EvaporationThe factory can clean up the juice quite easily with slaked lime (a relative of chalk) which settles out a lot of the dirt so that it can be sent back to the fields. Once this is done, the juice is thickened up into a syrup by boiling off the water using steam in a process called evaporation. Sometimes the syrup is cleaned up again but more often it just goes on to the crystal-making step without any more cleaning. The evaporation is undertaken in order to improve the energy efficiency of the factory.

BoilingThe syrup is placed into a very large pan for boiling, the last stage. In the pan even more water is boiled off until conditions are right for sugar crystals to grow. You may have done something like this at school but probably not with sugar because it is difficult to get the crystals to grow well. In the factory the workers usually have to throw in some sugar dust to initiate crystal formation. Once the crystals have grown the resulting mixture of crystals and mother liquor is spun in centrifuges to separate the two, rather like washing is spin dried. The crystals are then given a final dry with hot air before being stored ready for despatch.

StorageThe final raw sugar forms a sticky brown mountain in the store and looks rather like the soft brown sugar found in domestic kitchens. It could be used like that but usually it gets dirty in storage and has a distinctive taste which most people don’t want. That is why it is refined when it gets to the country where it will be used. Additionally, because one cannot get all the sugar out of the juice, there is a sweet by-product made: molasses. This is usually turned into a cattle food or is sent to a distillery where alcohol is made.

PowerSo what happened to all that fibre from crushing the sugar cane? It is called “bagasse” in the industry. The factory needs electricity and steam to run, both of which are generated using this fibre. The bagasse is burnt in large furnaces where a lot of heat is given out which can be used in turn to boil water and make high pressure steam. The steam is then used to drive a turbine in order to make electricity and create low pressure steam for the sugar making process. This is the same process that makes most of our electricity but there are several important differences.

When a large power station produces electricity it burns a fossil fuel [once used, a fuel that cannot be replaced] which contaminates the atmosphere and the station has to dum

Para makakua ka pang idea manungod sa malunggay i-search mo an “moringa oleifera” yaon gabos na info, kaya lang sa Pinas iba an clima asin pa-agi pagtanum. An aram ko asin pinag-gigibo iyo an magputol nin sanga na ga-braso and dakula, mga tolo o apat na pie an laba, pahurandigon sa gilid, halaton na magdahon, pagdakol nang dahon saka mo itanum. Pag tag-uran na itinanum bugtakan mo nin plastic an puro kan poon puede man na condom tanganing dai malapa an poon. Pag tag-init daing problema dugdugon sana. Dai tabi paranihon an mga babayeng dai pa menopause.
An dakulang kaibahan kan urban kalonggay sa tinanum sa bulod iyo na contaminated ini nin mercury asin lead, asin an taga-bulod haralaba an bunga sa banwa haralipot sana.
Sa parteng Ilokos, an kalunggay haloy na nindang pinagkwakwartahan, ini ta pigkakaon ninda an bunga, an Bikolano dahon sana.

An pinakamadaling paagi tanganing ma-identify an saimong lugar magmember ka sa Google map kun saen puede mong ibugtak an an exact location. Pag-naglilibot ako ngunyan sa Bikol pirme sanang ordinary o jeep tanganing nahihiling mo an kamugtakan kan Bikolano asin kun ano an issue na pinaghuhurunan.
An kalunggay pinag-eexport sa Japan, pero digdi sa Pinas igwa naman nin market mala ta pighahalo ini sa First Vita Plus Drink. An pisog iyo ngunyan an number one na bulong kan mga may arthritis duman sa Bulacan kaya madaling maubos. Imagine kun dakol kang tanum.
Paghuna kan iba madali sana an pagtanum nin kalunggay alagad ini masirion garung daraga, urog pagkinaputan kan daragang may regla, segurado akong tigbak iyan. Haloyon na akong katutukdo kan manungod sa kalunngay alagad dai ko maaraman kun ano an pighahabo ninda, pagkatapos kan mahiling ninda sa TV minataram tama palan si Bikolanong Layas, pero huri na, mayaman na an iba.
How I wish maka-abot man ako sa lugar mo nganing makapag-picture kan landscape.

Nahiling ko tabi an post-harvest facilities nindo kan tubo sa pag-gibong kalamay digdi sa internet, naarman ko man an mga sakit na pinag-aagihan nindo unong sa presyo kan saidnong produkto asin totoo man nang-gayod na an nagyayaman idtong mga negosyante. Ano tabi ta dai nindo gibuhon na santan na sana na may pili ibugtak sa bote tanganing igwang inaapod na “added value” igwa man kamo nin niyog na magagamit. Nasa packaging na sana an kaipuhan. Masiram tabi na palaman sa tinapay an santan asin haloy an shelf life kaini. Igwa ka nang captive na customer sa GB. Isipon tabi nin marhay kun magibo kang suka o arak hale sa tubo na kadakol kang darakulang kalaban.
Alagad, kun ako sana an paghahaputon dai na ako matanum nin tubo. Tutukalan ko iyan nin kalunggay. Sa sampolong hektaryang kalunggay puede ka nang mag-export bulan bulan. Dai pa haha’bason. Ideal an lugar nindo sa tinanum na ini ta kulang an pollution. An pisog kaini dai mahahAloy babakalon man bakong por kilo kundi per gram. Tarami tabi si Ding kan ideyang ini.