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Q&A

Why does the sweet edible part of sugar canes is being cooked in sugar refineries?

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Why does the sweet edible part of sugar canes (Xylem?) is being cooked in sugar refineries?

That natural edible part is quite sweet on it's own and can be eaten raw (for example, in South East Asia it's common to meet vendors who sell whole sugar cane juice in any market which tends to be very cheap such as 0.46 USD for about 350 ml) and can also be eaten in crystal form with all the dietary fiber, vitamins etc., so what is the main reason for cooking it and reduce its dietary fiber and vitamin content (into "jaggery" chunks)?

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Fresh sugar cane and sugar cane juice will spoil quickly; bacteria love it. Reduction into jaggery allows it to last much longer -- if kept dry, indefinitely.

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