The sugar industry produces food, fuel and environmental benefits.
How fast it grows may depend on an argument about how it should be regulated?
From the Economist, Sept 2, 2010

IT IS what passes for a winter’s day in upstate São Paulo. The sun is blazing from a blue sky feathered lightly with cirrus cloud. In a large, sloping field overlooking the city of Piracicaba, a mechanical harvester chomps through a stand of three-metre-high sugar cane, fat and juicy from months of sunshine. The harvester slices the cane into 20cm chunks and regurgitates them into a 30-tonne trailer moving alongside that will lug them a few kilometres to the Costa Pinto mill (pictured). There the cane is weighed, washed, tipped onto a conveyor belt, crushed and then, depending on market conditions, crystallised into sugar or distilled into ethanol. The woody residue—the bagaço—is burned in two high-pressure boilers that, according to the flickering needle in the control room, are supplying around 50 megawatts (MW) of electricity to the local grid—enough to power half of Piracicaba. Read more »




