3 reasons why sugarcane juice is NOT commercialised.

Sugarcane Juice is rich in water, sucrose, and fibre, providing essential nutrients like carbohydrates, protein, vitamins, and minerals. A 100 ml serving contains 70-80 calories, with a 240 ml serving containing 183 calories, 50 grams of sugar, and 0-13 grams of fibre. Despite these benefits, it finds no place in the Indian restaurants’ menus. This omission raises questions about culinary trends and cultural preferences within the Indian dining experience.

While sugarcane juice is celebrated for its natural sweetness and health benefits, several factors contribute to its absence in formal dining. This article unveils why this is absent and will shed light on the broader dynamics of Indian cuisine and the evolving palate of diners.

1. Lack of Standardization in Preparation of Sugarcane Juice

The preparation of sugarcane juice in India faces challenges due to a lack of standardisation in extraction methods and inconsistency in quality. This variability poses obstacles for restaurants and commercial establishments seeking to offer this beverage consistently. There are two factors involved: Variation in extraction methods and inconsistency in quality, that effect the production process.

Variation in Extraction Methods:

Sugarcane juice extraction in India uses two methods: crushing mill and diffusion. The crushing mill uses mechanical technology, while diffusion uses chemical-technological principles. This difference in extraction techniques can lead to variations in juice quality and composition, making it challenging to maintain consistency across different establishments.

Inconsistence in Quality

The quality of sugarcane juice in India can vary significantly due to several factors. One major issue is the rapid deterioration of the juice after extraction. Freshly extracted juice undergoes chemical transformations within minutes, even under refrigeration. This quick degradation affects the flavour, colour, and texture of the juice, making it difficult to maintain consistent quality over time.

Moreover, sugarcane juice’s high sugar content and non-acidic nature create an ideal environment for microbial growth, including yeasts and molds. This microbial activity can lead to further changes in the juice’s characteristics, contributing to inconsistency in quality.

The presence of enzymes, particularly polyphenol oxidase (PPO), triggers browning reactions that impact the juice’s appearance and organoleptic properties. Additionally, impurities like gums, waxes, ash, and colouring substances can affect the juice’s shelf life and overall quality.

The variations in extraction methods and the challenges in maintaining consistent quality make it difficult for restaurants to offer a uniform product to their customers. 

2. Economic Factors & Profit Margins

The sugarcane juice industry in India faces various economic challenges that impact its profitability and widespread adoption in restaurants. These factors contribute to the hesitation of many establishments to include sugarcane juice on their menus. Two major aspects potentially affect restaurants in this regard. They are:

Cost of Raw Materials & Equipment:

The cost of raw materials, mainly sugarcane, plays a significant role in the overall expenses of sugarcane juice production. Sugarcane prices can fluctuate based on market conditions and seasonality, affecting profit margins. Additionally, the investment in equipment, such as sugarcane juice extractors, can be substantial. These machines range from compact home-use models to robust units designed for commercial production.

The initial investment in equipment, including juicers, blenders, refrigerators, and display cases, can be considerable. For instance, a basic setup for a small-scale sugarcane juice business may cost around Rs. 50,000.  This initial outlay can deter many potential entrepreneurs or restaurant owners considering adding sugarcane juice to their offerings.

Labour-Intensive Process:

The production of sugarcane juice is a labour-intensive process, which adds to the operational costs. Preparing sugarcane for juice extraction involves cleaning, washing, and peeling the cane before placing it in the extraction machine. This process requires manual labour and time, increasing the overall production costs.

Moreover, the efficiency of the extraction process heavily depends on the preparation of the cane. Optimal preparation results in ruptured sucrose cells and preserves long fibres for better extraction. This meticulous process demands skilled labour, further adding to the expenses.

The labour-intensive nature of sugarcane juice production and the costs of raw materials and equipment significantly impact the profit margins. While a well-managed sugarcane juice business can expect 20-50% margins, these can vary widely depending on various operational and market factors. 

3. Rapid Spoilage & Short Shelf Life:

Sugarcane juice undergoes chemical transformations immediately after extraction, causing changes in flavour, colour, and texture. It’s ideal for microbial growth, with enzymes like polyphenol oxidase triggering browning reactions. The juice’s high sugar content and non-acidic nature (pH >5.0) make it an ideal substrate for microbial growth, including yeasts, moulds, and other spoilage microorganisms. Impurities shorten the juice’s shelf life, posing a preservation challenge. 

Challenges in Preservation: Preserving sugarcane juice presents numerous obstacles for Indian restaurants because, without proper preservation techniques, freshly extracted juice can develop a brown colour and sour taste within hours. Methods like Pasteurisation and adding food preservatives that could extend the shelf life were explored. However, these methods alter the drink’s flavour, limiting restaurants’ ability to offer this beverage consistently without affecting customer experience and economic viability. 

“The shelf life of unprocessed sugarcane juice is typically limited to 24-48 hours when refrigerated at temperatures below 4°C (40°F) as opposed to other drinks available in the market.”

Conclusion

The absence of sugarcane juice in Indian restaurants stems from health, safety, and business concerns. Its high sugar content and quick spoilage pose challenges for storage and serving, while the lack of standardised preparation methods makes it challenging to ensure consistent quality. On top of that, food safety issues and the need to comply with regulations add to the complexity of offering this popular drink.

Ultimately, economic factors play a big role in keeping sugarcane juice off many restaurant menus. The costs of raw materials, equipment, and labour, combined with thin profit margins, make it a risky business move for many establishments. While sugarcane juice remains a beloved street food, its path to becoming a staple in Indian restaurants faces several hurdles that, unless resolved, will limit its production to small-scale businesses.

Srishti Sinha [Author]