Sugarcane juice ferments and spoils quickly, and should be used fresh. Intoxication was observed in young Zebu bulls consuming fresh sugarcane juice, and poor management of the juice was suspected (Duarte et al., 1982). Sugarcane juice can be preserved with chemicals such as sodium meta-silicate (Na2SiO3), ammonium hydroxide (1.5%), sodium benzoate (0.15%) or a 30% formaldehyde solution (1-6%) (Mena, 1988; Larrahondo et al., 1989). Formaldehyde may help preserving the juice for up to 72h (Mena, 1988). Natural sources of benzoic acid such as the macerated leaves of Salix humboldtiana or Cavendishia quereme can be used to increase shelf-life up to 96h (Larrahondo et al., 1989).
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