Hawaiian Commercial & Sugar Company cultivates more than 35,000 acres of sugarcane on Maui and harvests approximately half of its acreage each year. While yields vary from year to year, generally HC&S can produce between 150,000 - 200,000 tons of raw sugar and more than 60,000 tons of molasses annually.

HC&S takes its commitment to the land and to the environment very seriously. The company developed or installed a number of mechanical improvements to make sure that its production and processing operations meet or exceed both regulatory specifications and the reasonable expectations of our surrounding communities and residents. These are covered in detail in the Energy & the Environment page.

Sugarcane is traditionally propagated by cuttings. At about eight to nine months, cane stalks are mechanically cut into foot-long sections, each containing two or three nodes from which new plants will grow. These are treated in hot water and a fungicide solution to prevent fungus rot.

Once treated, the cane sections are planted by machine in freshly tilled soil. As the cane is planted in carefully spaced furrows, drip irrigation tubing is buried between the furrows. Cane stumps remaining in the fields, after previous harvest, also send out new shoots, called ratoons, which become the basis for second and subsequent crops.

During the initial growing stage, the sugarcane is highly dependent upon a stable water supply and irrigation system. East Maui Irrigation Company, a subsidiary of Alexander & Baldwin, owns and operates a system of ditches and tunnels that deliver surface water to HC&S.

Water is delivered to the sugarcane through a technically advanced and highly efficient drip irrigation system comprising miles of thin-wall polyethylene tubing. The drip system reduces water consumption by releasing only the amounts of water needed to grow the crop at any time during its maturity cycle, is not affected by terrain changes, reduces the need for insecticides, and acts as an important hands-free conduit for fertilization.

Prior to harvesting, each field is matured to maximize sugar yield. The maturation time for each sugarcane crop is about two years. Permits issued by the State include certain procedures that result in a safe, pre-harvest burning process. This reduces the amount of leafy matter, tops and dead cane. Crop burns are carefully monitored by the weather service and HC&S to minimize inconvenience to the surrounding community.