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This is natural sugar... but not every body likes it like this. Most prefer it like this. White. But white sugar is not natural, and is quite expensive to refine. As sugar cane is crushed at the mill, an enzyme goes to work, turning the sugar crystals brown. And getting rid of the brown colour is difficult. So scientists decided to try tricking the sugar, using gene technology. First they found the gene causing the problem then put it back in the cane, back to front. The beauty of this technology is that the gene being used, comes from the sugar cane itself. These sugar cane plants have had that gene switched. They are growing in a room where the humidity, temperature, light and carbon dioxide concentration can be controlled. The next stage is field trials, before the technique is ready for commercial release. And for our sugar exporters, currently operating in a very competitive international market, this is great news. |
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For more information
on Not So Brown Sugar please contact: |
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Dr. Chris Grof |
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This site is optimised for browsers that support tables. Updated 20 September 2005 |