Saturday, January 09, 2016

Composition on The Sugar-Cane

Introduction: in Bangladesh, the sugar came is a “kaharitf”, an autumn, crop. In many parts of Bangladesh we can see at that season large fields of it ready of cutting. The sugar-cane is a long plant, with a long thick stem and long green leaves at the top. The stem has knats or joints. It has no branches. It is the stem or cane that contains the sweet juice from which sugar is male.

Kinds: sugar-canes are of many kinds. Of them the puri, the Bambaya and the Kajal are famous. Some sugar canes are yellow in color and some are back. Again, some sugar-canes are thick and some are thin.

Where grown: the sugar-cane grows in plenty in the countries with moist and warm climate. It grows in Bangladesh, India, Pahistan, Java, China, Malayasia, Cuba, The U.S.A and some other countries.

How grown: (Method of cultivation) the cultivation of sugar-cane is not very hard. It does not grow from seeds. It grows from its joints and upper stalks of mature stems. The joints and tops of the sugar-canes are cut down and planted in wet ground. It is plated in February and March, when they are removed. Before the plantation of the sugarcane, the lands are to be ploughed, harrowed and manured well. The sugar-cane matures in a year.

Usefulness: sugarcane is molasses used in making sugar. It is also used in making gur and mosques. Sugar, gur and molasses are used in huge qrautily in sweet meats, cakes, biscuits, Syraps etc. We can sugar in tea. Village people use gur and molasses for making various kinds of pitha’s all the year round. On the whole, sugar is used in huge quantity throughout the world. Besides the stem is chewed raw as a sweetmeat for the sake of the sweet juice.

How sugar and gur/molasses made: Most of the sugar-canes go to the sugar-mills to make sugar. There they are first crushed in heavy presses or under rollers, which squeeze out the sap or juiee. The juice is then treated with chemicals, and heated in shallow pans until the water all goes off in Vapour, Leaving behind the sugar. This further treated, and part of becomes the white sugar crystals, and part thick brown molasses or treacle. Villagers also produce gur from sugar can.

Conclusion: Bangladesh is the home of the sugar can; and yet most of the sugar we eat in Bangladesh comes from other counties. More sugar mills should be setup and sore sugar each should be produced in Bangladesh becauses the country needs a greater quantity of it. So, the people and the government of the country should take proper measures for its increased production.