1. Bagasse: Bagasse is the fibrous portion of sugarcane left over after the extraction of sugarcane juice. When sugarcane is pressed to extract the juice, the remaining fibers and residue are known as bagasse. Bagasse is commonly used for energy production (e.g., biomass energy) and also for the production of paper and other fiber products.

2. CaneSugar: Cane sugar is the sugar extracted by processing sugar cane juice. Sugarcane after pressing the juice obtained through the concentration and crystallization process, making the sugar from the juice crystallized to form white cane sugar crystals. Cane sugar is what we usually call white sugar, and it is one of the most common types of table sugar.

3, sugar cane honey: sugar cane honey is sugar cane juice is boiled and concentrated to get the viscous liquid. It contains sugar cane sugar and some other nutrients and minerals. Sugarcane honey has a darker brown color and a stronger taste, and some places will use sugarcane honey to replace sugar or honey as a sweetener.

4, bagasse is the fiber residue left over after sugar is extracted from sugarcane, which is used for energy and fiber products. Sugar cane sugar is white sugar crystals extracted by processing sugar cane juice and is commonly used in food processing.