Climatic reasons for limited improvement of sucrose quality in Neijiang

The improvement of sucrose quality in Neijiang is limited by climatic reasons such as drought, flood and frost.

Drought can be divided into spring drought, summer drought, autumn drought and winter drought, among which spring drought and winter drought have the greatest influence on sugarcane, followed by summer drought, and sometimes slight autumn drought can promote sugar accumulation in sugarcane.

Flood disasters are generally divided into two types, one is the accumulation of water in sugarcane fields, which will affect the growth of sugarcane roots; The other is flooding, which is low in probability, but often more harmful.

The harm of frost to sugarcane plants comes from the fact that when the internal temperature of sugarcane is lower than 0℃, the internal cells will dehydrate and freeze, resulting in physiological drought, damage or death of sugarcane, which not only affects the yield and quality of sugar in the current year, but also affects the root system in the next year.

Reasons for the decline of sugar industry in Neijiang;

1 and the 1990s, the sugar market was weak.

199 1 year, the national sugar holdings are nearly 10 million tons. Due to the weak market, the actual consumption of 199 1 is only between 7 million and 7.5 million tons. Supply exceeds demand, which leads to bargaining and promotion among provinces. Sugar prices are not in place, and sugar factories generally suffer losses.

2. The competitiveness of Neijiang sucrose production is weak.

Under the condition of market economy, sugar enterprises are forced to enter the market competition because of the liberalization of sugar prices. Because the production cost per ton of sugar is higher than that of neighboring provinces and cities such as Yunnan, its sales price per ton is at least higher than the national average price, and it is at a disadvantage in the competition.

3. Neijiang sugar industry has a single variety.

No attention has been paid to the further development of deep processing and fine processing on the basis of raw sugar, which is both a finished product and a raw material, and to the serialized development of food, such as candy, cakes, preserves, biscuits, health drinks and sugar chemical products.