QUOTE(Michael J. @ Jun 15 2012, 05:31 PM)
Mr Farmer:
Sugarcane does have more uses, but it depends on what you want to do with it. And also volume. The quick-win, low-hanging-fruit method of getting better value for your sugar cane is by juicing it, and selling bottled juice to restaurants. Whole canes only fetch high prices during festivals (not only Chinese festivals, but also Indian festivals as well).
The bagasse (the remnant pulp after squeezing) can be used to produce biofertilizers and mulch, or to produce biofuels through microbial fermentative breakdown. However for these, you need a large amount of volume to be profitable. Anything north of 100mt of dried bagasse could be profitable.
As for sugars, not worth it. But if you make candy or molasses from it, then maybe profitable. Especially if you have lots of firewood. Sugarcane treacle anyone?
If fermentable beverages are allowed (which I think Sabah and Sarawak natives are permitted to make, about 30L a year(?)), you could consider fermenting sugarcane with brewers yeast, mix in a few other stuff like edible/flavorful spices etc. and produce something good. Think mead (honey wine). But I doubt you can sell homebrews legally in Malaysia. You might get away with bartering it instead.
The bagasse could also be ground up into a sweet animal feed, more like a treat. Usually this is given in wet form, before it ferments. I know of some people who use it to feed their buffaloes. I also got to know one sick ******* who fed his buffalo fermented baggasse, and the creature became drunk. It got all rowdy and farty. You might get better luck feeding fermented baggasse to goats; the only downside is probably more young goats being born the next season.
Thank you MJ & Teratai.
Yes, me too think that for sugar produce, hmmh, not feasible. As being a controlled item (sugar), lots of red tape. Also no sugar refinery near our farm.
The only market that I can think of at the moment is as you described, juicing it and packing it in bulk or small disposable single use and marketing it thru' restaurant, locally and in the city. Also packaging it as pure sugarcane juice for cooking (but this segment is small). Shall explore the packaging aspect on this. Was told that the restaurant dilute the sugarcane juice to be more profitable.
Yes, sugarcane can be fermented / distilled into rum as this is popular in Mauritius.
Was at AEON (Jusco) and saw disposable plates made from bagasse (bio-degradable). In oversea they use it to make paper bags and even re-useable bags.