Enyang Red Sugarcane

Enyang Red Sugarcane

　　Sichuan’s only red sugarcane, unique to Enyang, is widely known by the nicknames “crisp-jointed” and “sweet to the core.” It has long enjoyed a stellar reputation, becoming a renowned specialty product of Enyang. Sugarcane cultivation is a traditional industry in Enyang Town and an important source of income for local farmers. Villages such as Xiaoguan and Shima in Enyang Town feature many shallow hilly plateaus that are sunny, sheltered from the wind, and blessed with fertile soil—ideal conditions for growing sugarcane. Nearly every household in the town grows sugarcane, with large-scale cultivation spanning over 2,000 mu. The practice of planting sugarcane in Enyang began during the Qing Dynasty, introduced by Cantonese migrants who brought fruit sugarcane varieties. In the ninth year of the Republic of China (1920), sugar cane was brought in from Neijiang. Fields around the town, including those in Zhaotai Dam, Xiaoguan Dam, Mashiya, and Yangdianliang, saw thousands of acres planted in contiguous plots. In autumn and winter, merchant ships transported the sugarcane to Chongqing and Hechuan for sale, making it a favored gift for friends and family. Local sugar mills were established to produce brown sugar by juicing and boiling the cane. The resulting paper made from soaked sugarcane residue could even be used as writing paper. The brown sugar and handmade (or “fire-paper”) were not only sold locally but also transported to areas such as Nanjiang, Wangcang, and Hanzhong, enjoying great popularity. In recent years, in order to expand this traditional and distinctive industry, Enyang Town has increased investment, reformed traditional planting techniques, prevented quality degradation, improved management practices, and promoted scaled and base-oriented sugarcane production. Efforts have been made to implement pollution-free cultivation and build a local green brand. The reputation of red sugarcane remains as strong as ever, attracting many merchants from outside the town to purchase it directly. Currently, the sugarcane cultivation area in Enyang District covers 2,000 mu, with per-mu yields exceeding 10,000 jin (approximately 5,000 kg) and total output value surpassing 6 million yuan. The product sells well both within the province and beyond, maintaining enduring popularity and becoming a showcase product in external trade.

　　The practice of planting sugarcane in Enyang began during the Qing Dynasty, introduced by Cantonese migrants who brought fruit sugarcane varieties. In the ninth year of the Republic of China (1920), sugar cane was brought in from Neijiang. Fields around the town, including those in Zhaotai Dam, Xiaoguan Dam, Mashiya, and Yangdianliang, saw thousands of acres planted in contiguous plots. In autumn and winter, merchant ships transported the sugarcane to Chongqing and Hechuan for sale, making it a favored gift for friends and family. Local sugar mills were established to produce brown sugar by juicing and boiling the cane. The resulting paper made from soaked sugarcane residue could even be used as writing paper. The brown sugar and handmade (or “fire-paper”) were not only sold locally but also transported to areas such as Nanjiang, Wangcang, and Hanzhong, enjoying great popularity.