Can You Eat the Red Part of Sugarcane? What You Need to Know

December 18, 2025 •

3 min read

According to the Food and Agriculture Organization of the United Nations (FAO), deteriorated sugarcane can cause severe food poisoning due to the neurotoxin 3-nitropropionic acid (3-NPA). This neurotoxin can be produced by a fungus that causes the internal red discoloration in the plant, meaning that eating the red part of sugarcane is unsafe.

Quick Summary

The red discoloration inside sugarcane is a symptom of red rot disease, a fungal infection that produces a harmful neurotoxin. Consuming the infected portion of the sugarcane poses a serious risk of food poisoning and potential neurological damage. It is best to discard any sugarcane with internal redness.

Key Points

Red is Unsafe: The internal red part of sugarcane is a symptom of red rot, a fungal infection that makes it unsafe for consumption due to harmful toxins.
Toxin Production: The fungus (Colletotrichum falcatum) responsible for red rot can produce a neurotoxin called 3-nitropropionic acid (3-NPA) which can cause severe food poisoning and neurological damage.
Warning Signs: Besides the red color, infected sugarcane may have a sour or alcoholic smell, and the plant may show external signs like yellowing leaves and a spongy texture.
Discard the Whole Cane: While some sources mention trimming mildly affected areas, the safest practice is to discard the entire stalk to avoid consuming undetected toxins.
Prioritize Hygiene: Ensure sugarcane is fresh and hygienically handled, especially when consuming juice from vendors, to prevent additional bacterial contamination.

Is it Safe to Eat Red Sugarcane?

No, it is not safe to eat the red part of sugarcane. The redness inside a sugarcane stalk is a tell-tale sign of red rot, a disease caused by the fungus Colletotrichum falcatum. This fungus produces a harmful neurotoxin known as 3-nitropropionic acid (3-NPA), which can lead to severe food poisoning and neurological symptoms if ingested. While a small, contained spot might be removed, the general consensus is to avoid eating any sugarcane with red discoloration to ensure your safety.

The Dangers of Consuming Red Rot Sugarcane

The most significant risk of eating red sugarcane comes from the 3-NPA mycotoxin produced by the fungus. This powerful neurotoxin can cause severe and lasting health problems in humans and has been associated with outbreaks of food poisoning in various regions. The symptoms can be severe and require immediate medical attention.

How to Identify Red Rot in Sugarcane

Identifying red rot is crucial for safe consumption. There are both internal and external signs that indicate a fungal infection. By being vigilant, you can protect yourself and your family from serious illness. It's not enough to rely on external appearance alone, as the disease often starts internally.

Visible Redness: When you split the sugarcane stalk, you will see a distinct reddening of the internal fibrous tissue. In more advanced stages, there may be intermittent white patches that extend across the reddened area.
Sour Odor: Infected sugarcane often emits a sour, alcoholic, or acidic smell caused by the fermentation process within the cane.
External Symptoms: In severe cases, external signs become apparent. These include yellowing and wilting of the leaves, starting from the top and moving downwards. The cane may also appear shriveled and lighter than usual.
Black Fruiting Bodies: In very advanced infections, small black dots, which are the fungal fruiting bodies, may be visible on the nodes of the cane rind.

The Importance of Freshness and Hygiene

To further reduce health risks, always prioritize freshness and cleanliness when handling sugarcane. Street-side vendors should practice excellent hygiene to prevent contamination with other pathogens, such as Trypanosoma cruzi in Brazil, which can be transmitted through infected bugs on the cane. Consuming sugarcane juice immediately after extraction is also important to prevent fermentation and bacterial growth.

Comparison of Healthy vs. Diseased Sugarcane


Feature	Healthy Sugarcane	Diseased Sugarcane (Red Rot)
Internal Color	White or yellowish-white fibrous tissue.	Longitudinal reddening with intermittent white patches inside.
Odor	Sweet, earthy scent.	Sour, acidic, or alcoholic smell.
External Appearance	Firm, green, or light-colored rind.	Dull rind with wilting, yellowing, or shriveling leaves.
Texture	Firm and solid.	Soft and spongy internal tissue in advanced stages.
Health Risk	Safe to consume in moderation.	High risk of mycotoxin poisoning and neurological damage.
Cause	Normal growth.	Fungal infection by Colletotrichum falcatum.

Can You Salvage Part of an Infected Sugarcane?

Some sources suggest that if the red discoloration is very mild and localized to a small area, you might be able to cut out and discard that specific section and eat the rest. However, this is a risky approach. The fungal toxins can spread beyond the visibly infected area, and the extent of contamination is not always apparent to the naked eye. Therefore, the safest and most recommended practice is to discard the entire stalk if any red rot is detected.

Beyond Red Rot: Other Potential Hazards

Beyond red rot, spoiled or improperly stored sugarcane can also harbor other toxins or bacteria. High humidity and poor drainage create favorable conditions for various fungal growths. The risks are amplified with juice, as contaminants can be introduced during the pressing process. Street vendors, while popular, may not always adhere to strict hygiene standards, leading to potential bacterial contamination. This is why fresh, hygienically prepared cane or juice is always the safer choice.

A Final Word on Sugarcane Safety

In conclusion, the presence of red discoloration in sugarcane is a clear indicator of red rot, a fungal disease that makes the stalk unsafe for consumption. This illness-causing fungus can produce harmful neurotoxins, leading to severe health complications. Always inspect your sugarcane carefully for any signs of internal redness or a sour smell before eating. When in doubt, it is best to throw it out. For more in-depth information on plant diseases, the Plantwise Knowledge Bank provides comprehensive factsheets for agricultural health, including red rot of sugarcane.

Frequently Asked Questions

Red rot is a fungal disease caused by Colletotrichum falcatum, which infects sugarcane plants, typically entering through wounds. It thrives in warm, humid conditions and spreads through infected planting materials and soil.

Food poisoning from red rot sugarcane, which contains the neurotoxin 3-NPA, can cause dizziness, vomiting, convulsions, and even neurological damage in severe cases. Seek medical attention if you suspect poisoning.

No, cooking or boiling does not guarantee the removal of harmful fungal mycotoxins like 3-NPA. The toxin is stable under normal cooking temperatures, so the risk remains even after heating.

While some varieties of sugarcane can have a naturally pinkish tint, a distinct red discoloration with white patches inside the cane is the hallmark of red rot. A sour or fermented smell is another clear indicator.

The key differences are the odor and pattern. Red rot produces a sour smell, and the internal redness is often patchy with distinct white spots. Normal coloration is typically uniform without these signs of decay.

No, it is not recommended to drink juice from a red-tinged stalk. The fungus and its toxins are present throughout the infected plant, and juicing will only concentrate these harmful substances.

Farmers and growers can use certified disease-free seedlings, practice crop rotation, and ensure good field drainage. These methods help prevent the spread and establishment of the red rot fungus.