Sugarcane is god's nicest gift to mankind - the best source of yummy sweetener. But sweet juice of sugarcane gets fermented soon. Therefore in olden days, the juice was converted to solid jaggery and now in the modern world, it is converted into White Table Sugar at the giant Sugar Mills all over the world.
Converting the cane juice into White Table Sugar is just like penny wise and pound foolish. In this process, only the "sucrose" content of the cane juice is derived and the rest of the minerals/enzymes are discarded.
Our old generation fore-fathers knew the art of converting Sugarcane Juice into Syrup - the healthiest product retaining almost all the minerals/enzymes of the cane juice for the health benefits. In the Indian state of Maharashtra, Syrup obtained by boiling the sugarcane juice is known as KAKVI.
Making the Sugarcane Syrup is an art - knowledge of:-
1) using only naturally fully sun riped sugarcanes for this purpose.
2) removing impurities from the juice without the use of any harmful chemicals like sulfur
3) "syrup" formation takes place exactly at a particular temperature. Overheating causes the formation of Solid Jaggery and under heating causes fermentation of the liquid when it is filled in the bottles.
A well-crafted SYRUP (KAKVI) by an expert has a shelf life of more than a year.
Here follow some video clips of the American Farmers producing Sugarcane Syrup for their own family members and friends. The process involves physical hard work labor and mass production therefore especially in the western world is not possible.
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