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Innovations and Traditions for Sustainable Development pp 313–330Cite as

Innovations for Sustainable Production of Traditional and Artisan Unrefined Non-centrifugal Cane Sugar in Mexico

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Part of the World Sustainability Series book series (WSUSE)

Abstract

Traditional and artisanal unrefined non-centrifugal cane sugar (NCS) is a solid obtained by concentrating clarified sugarcane juice at atmospheric pressure, which is then crystallized and traditionally molded into blocks of different colors, shapes and sizes. Like traditional brown sugar, NCS is made in sugarcane regions worldwide. However, in most NCS-producing countries, the product’s agro-industrial value chain faces numerous socio-economic constraints and a lack of technological innovations that hinder its ability to achieve competitiveness and sustainability for this natural product, such as excessive use of agrochemicals, harvesting with burning of sugarcane fields and GHG generation. Other problems include underuse of equipment built with food-grade stainless steel in industrial facilities or mills, inadequate safety measures in these workplaces, lack of standardization of processes and processes and unstable NCS markets. We present a systematic review of technological innovations and fieldwork with producers in this sector and its prospects in Mexico, one of the world’s leading NCS producers with a great tradition and history in this area, to analyze its socio-economic and environmental impact and develop strategies for its sustainability. Therefore, to innovate within traditional and artisanal processes, it is necessary to create public policies and agribusiness proposals linked to universities and research centers aimed at improving the productive value chain. Currently, the sector lacks legal certainty and a scientific basis to support sustainability, quality, production and marketing. It also faces diverse and complex problems during the production process, including issues with production capacity, sugarcane varieties, availability of infrastructure and equipment, energy use, environmental impact, organization of producers, uses of by-products, and inconsistency of product quality and marketing. Other aspects discussed include regional economic impact, political aspects surrounding legislation, and international certification.

Keywords

  • Unrefined non-centrifugal cane sugar
  • Trapiche
  • Constraints
  • Prospective analysis

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taken from the Museum of Mexican History of Monterrey, Nuevo Leon, Mexico, http://www.3museos.com/)

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Authors and Affiliations

  1. Facultad de Ciencias Biológicas y Agropecuarias, Universidad Veracruzana, Km. 1 Carretera Peñuela Amatlán de los Reyes S/N. C.P. 94945, Córdoba, Veracruz, México

    Noé Aguilar-Rivera

  2. Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C. (CIATEJ), Av. Normalistas 800 Colinas de la Normal 44270, Guadalajara, Jalisco, México

    Luis Alberto Olvera-Vargas

Authors
  1. Noé Aguilar-Rivera
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  2. Luis Alberto Olvera-Vargas
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Correspondence to Noé Aguilar-Rivera .

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Editors and Affiliations

  1. HAW Hamburg, Hamburg, Germany

    Dr. Walter Leal Filho

  2. Immanuel Kant Baltic Federal University, Kaliningrad, Russia

    Prof. Dr. Eugene V. Krasnov

  3. Centre for Scientific and Technical Information, Immanuel Kant Baltic Federal University, Kaliningrad, Russia

    Dr. Dara V. Gaeva

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Aguilar-Rivera, N., Olvera-Vargas, L.A. (2021). Innovations for Sustainable Production of Traditional and Artisan Unrefined Non-centrifugal Cane Sugar in Mexico. In: Leal Filho, W., Krasnov, E.V., Gaeva, D.V. (eds) Innovations and Traditions for Sustainable Development. World Sustainability Series. Springer, Cham. https://doi.org/10.1007/978-3-030-78825-4_19

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