In this study, carried out in 1991, at the Experimental Center of the Instituto Agronômico, Campinas, State of São Paulo, Brazil, the extraction producers of sugar cane heart as a human food is described. The chemical properties of this new product were determined considering the sugar cane clone IAC 70-32. The sugar cane heart is a by-product of the sugar crop and can be used as a foodstuff with protein content (2.10%) similar to the palm heart (2.18%). Yielding around 483 kg/ha can be expected taken into account the number of sugar cane culms per hectare.
sugar cane; sugar cane heart; chemical properties; food