The Cultivation
-
Prepping The Field
The journey starts with rich, well-leveled soil. Farmers plow and prep the land for drainage, root development, and optimal growth conditions.
-
Planting Setts
Sugarcane doesn’t grow from seeds—instead, mature cane stalks are cut into pieces called setts and laid into trenches. Each sett contains nodes that sprout into new plants.
-
Letting It Grow
Over the course of 10–16 months, those little sprouts shoot up into strong, towering green stalks—sometimes up to 20 feet tall—filling with naturally sweet juice.
-
Harvest Time
Once mature, the cane is harvested and quickly transported to the mill (ideally within 24–48 hours) to preserve juice quality for cold pressing and bottling.
The Tradition
-
Southeast Asia
Often sold by street vendors and pressed fresh to order—sometimes with a squeeze of lime or calamansi.
-
South Asia
Often sold by street vendors and pressed fresh to order—sometimes with a squeeze of lime or calamansi.
-
North Africa
Served chilled in juice shops, typically plain and sweet.
-
Latin America
Sipped cold or used as a mixer in tropical drinks, with cane juice often pressed at local markets or festivals - sometimes frozen into paletas (popsicles).
