Bagasse is a term used to describe the fibrous residue left after sugarcane has been crushed to extract its juice. The word is pronounced /bəˈɡæs/ with the stress on the second syllable. It is spelled with two "s" at the end, which reflects its origin in French. The first "a" is pronounced as a short "a" sound while the second "a" is silent. Bagasse is used as a fuel source for burning in boilers or can be used for paper-making, among other uses.
Bagasse refers to the fibrous residue that remains after sugarcane or other types of plants have been crushed to extract their juice or sap. It is essentially the dry pulpy material that is left behind once the sugarcane stalks have been processed for sugar production.
Bagasse is known for its high fiber content and is often used as a renewable source of energy. It can be utilized to generate heat and electricity in sugar mills by being burned in boilers, or it can be converted into biofuel such as ethanol. Additionally, bagasse can be used as a raw material for manufacturing paper, board, and other packaging products, eliminating the need for using wood fibers.
Due to its abundant availability and eco-friendly nature, bagasse is considered a sustainable and cost-effective alternative to traditional fossil fuels and wood-based materials. It plays a crucial role in the sugar industry by providing various uses and reducing waste.
In summary, bagasse is the residual plant fiber that remains after the extraction of juice from sugarcane or other plants. It is an excellent source of renewable energy and can be used to produce heat, electricity, biofuels, and various paper and packaging products.
The sugar-cane after it has been pressed, used for fuel in the sugar manufactories -in the Antilles called.
Etymological and pronouncing dictionary of the English language. By Stormonth, James, Phelp, P. H. Published 1874.
The word "bagasse" is derived from the French word "bagace" which originally came from the Latin word "baca" meaning "berry". In French, "bagace" refers to the crushed residue of grapes or olives after they have been pressed to extract the juice. The word "bagasse" was later adopted in English to specifically refer to the fibrous residue left after sugarcane or other similar plants are crushed to extract the juice or sap.