A method of processing raw sugar cane juice, comprising: reducing the pH of the sugar cane juice to a pH at which microbiological activity is substantially eliminated; separating chlorophyll from the sugar cane juice; separating particles having a diameter greater than 0.5 microns from the sugar cane juice; denaturing polyphenol oxidase (PPO) in the sugar cane juice by pasteurisation; separating the denatured polyphenol oxidase from the sugar cane juice.
