International Sugar Journal
The Blackboard

Vinasse and black liquor: Incineration [Full subscriber]

The Kraft process for paper making from wood pulp was invented in 1879 and used in 1890. In the early 1930s the recovery boiler enabled the recovery and reuse of the inorganic pulping […]

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The Blackboard

Vinasse: A difficult material [Full subscriber]

Meyer et al. in 2016 state that “The upsurge in alcohol production from sugarcane products and the resultant availability of vast amounts of distillery stillage, known as vinasse in the […]

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The Blackboard

Silica: Its determination in cane products [Full subscriber]

The impacts of silicon are well covered in the literature, with at least two international conferences devoted to the subject. The International Conference on Silicon Carbide and Related Materials (ICSCRM) […]

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The Blackboard

Co-Products in ISSCT: 2013 – 2019 [Full subscriber]

A previous Blackboard (Lionnet, 2019) looked at the major topics dealt with in 2013, 2016 and 2018 co-products ISSCT sessions. Data from the 2019 ISSCT Congress are now available; they […]

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The Blackboard

Origin of sugarcane: New ideas [Full subscriber]

During the 2017 South African Sugar Technologists Association congress Lloyd Evans and Joshi published two papers summarising their work on the origin of sugarcane. These authors used molecular taxonomy, the […]

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The Blackboard

Origin of Sugarcane: A short history [Full subscriber]

Tracing back the origins of plants is not an easy task and the findings can often be uncertain or changed as new evidence is obtained. Sugarcane is generally believed to […]

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The Blackboard

Glycaemic Index (GI) Values [Full subscriber]

A previous Blackboard described the concept and determination of GI. Here we look at the actual GI values obtained. A few points need to be specified. The information given applies […]

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The Blackboard

Climate: The good and the ugly [Full subscriber]

All members of the sugarcane industry make every effort to optimise performances. However, climate, an uncontrollable factor, can have a severely negative impact on these efforts. A quick literature search […]

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The Blackboard

Final bagasse [Full subscriber]

The accurate sampling of final bagasse (FB) is a difficult problem. No satisfactory continuous sampler has been devised and hand sampling is used. Generally, the analyses of FB samples are […]

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The Blackboard

Bagasse analysis: Early work [Full subscriber]

In 1948 Spencer & Meade noted that the analysis of bagasse “presents many difficulties not found with juice, sugar or molasses. Bagasse has much insoluble matter,  no homogeneity and evaporation […]

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