From cane to rum

This book tells us the story of sugarcane: its oriental origins, the migrations that brought it to the Americas where rum was born nearly four centuries ago. In a didactic manner, it explains the techniques of rum-making as well as the different types of the product, emphasizing the microbiology of fermenting environments. It is intended for teachers, students, and scientists. For professionals, particularly distillers, it will serve as a reference on yield and the management of the fermentation process. It will also interest readers curious to learn more about the most important agricultural production in the French overseas departments, their history, and their economy.