EGYPT
Egypt, the northeastern corner of the African continent, is bounded on the north by the Mediterranean sea, on the northeast by Palestine, on the east by the Red sea and on the west by Tripoli and the Sahara. The 22nd parallel of north latitude is the dividing line between it and the Sudan on the south. Its area is about 400,000 square miles, of which by far the greater part is desert; it has been truly said that the principal features of Egypt are the desert and the Nile.
In 1907 the entire population was 11,189,978, exclusive of nomadic Bedouin tribes, who numbered about 97,000. Of these 10,366,046 were Egyptians, 735,012 settled Bedouins, 65,162 Nubians and 221,139 foreigners—British, Italians, Turks and Greeks.
The wonderful fertility of the soil of the valley of the Nile is due to the annual inundation caused by the melting of the snows and the spring rains in the region in which the Blue Nile has its source. The turbulent waters of the swollen stream rush down the Nubian valley laden with rich loam from the mountains of Abyssinia, and this is deposited upon the flat plains on either side when the river overflows its banks. The period of high water begins in June and lasts until the end of September.
The rainfall is slight and there are years when there is none whatever. Crops, therefore, depend upon irrigation, and powerful pumping plants supply the needs of the large estates, while the small native holdings depend upon water-wheels worked by buffaloes or by the natives themselves. The irrigation possibilities of the country were greatly extended by the huge damconstructed by the government at Assuan in 1902. In the cane-raising country, the average temperature in summer ranges between 82 degrees and 110 degrees Fahrenheit, and between 50 degrees and 86 degrees in winter. Cool nights are the rule and occasionally there is a killing frost.
Sugar was introduced in Egypt by the Moslems when they conquered the country, 640-646 A. D., and the Egyptians were quick to apply their knowledge of chemistry to its preparation. By remelting the first crystals, then treating the liquor with lime and albumen, removing the suspended impurities by filtration, boiling to grain once more and purging the crystals of their syrup by washing, they succeeded in making a sugar far superior to that produced elsewhere. The cultivation of cane prospered and the excellence of the sugar manufactured in Egypt was maintained throughout the Middle Ages, until the conquest by the Turks in 1517. Ottoman dominion ruined Egypt industrially. A little sugar cane continued to be raised and some sugar was made, but on so unimportant a scale as to be hardly deserving of mention. This state of affairs lasted until 1850, when Ismail Pasha (afterward khedive, 1863-79,) caused sugar cane to be brought from Jamaica and five years later the government took steps to foster sugar manufacture. In 1877 a change came about, through which the control of the factories passed from the hands of the khedive to a government committee, under whose auspices several new mills were constructed. In 1896 the output of sugar reached 75,000 tons. The factories operated by the government body were sold in 1903 to a French corporation, known as the “Société Générale des Sucreries d’Egypte,” which some years previous had built three factories of its own. By this purchase the French company practically obtained a monopoly of the sugar business of the country. The financial crisis of 1905 proved a setback, but after the trouble arising from this had passed, the company formulatedplans for enlarging its plantations and grinding an increased amount of cane.
Sugar cane is grown along the Nile banks from a short distance above Cairo up to Assuan, or between 24 degrees and 30 degrees north latitude, a stretch of more than four hundred miles. In width, however, this territory is confined to the valley of the Nile, which is only twelve miles wide at the extreme and narrowing to very much less. The agricultural possibilities of the eastern or right bank are not so great as those of the left, owing to the fact that it is mountainous in many places. Consequently most of the cane and all of the sugar factories are to be found on the left (western) bank.
Ploughing is done in autumn and the ground is further prepared during the following February; the furrows are then made; shortly afterward the cane is planted, covered with earth and the water is turned in. Irrigation is kept up until the end of October, when it is discontinued for two or three weeks to allow the cane to ripen. Harvesting begins in December and lasts until April. The cane when cut is transported by camels to the railway and thence to the mill. The customary procedure is to raise one crop of plant cane, one crop of ratoons and one crop of cotton or beans in succession, allowing the land to lie fallow the fourth year, and so on every four years.
The yield of cane per acre depends upon the soil, the adequacy of the water supply and the temperature ruling during the period of growth; the average from plant cane is twenty-four tons and from ratoons sixteen tons.
The factories depend upon cane furnished by the growers, either large plantation owners or small farmers who cultivate a few acres of rented land, and one of the serious problems which they have to face is the difficulty of obtaining an adequate supply. The capacity of the factories is large, the machinery is modern and they could easily take care of a much largercane tonnage than they have been able to secure. An improvement is looked for as a result of more liberal terms recently offered to growers. The bulk of the output is raw centrifugal sugar, famous under the name of “Egyptian crystals,” and much sought after for flavoring chewing tobacco. The vineyardists of the Champagne district in France get from Egypt the sugar used in making their sparkling wines, as they hold that cane sugar is the only kind that will not hurt the flavor of the champagne.
According to Willett & Gray the yearly crops in long tons since 1903 were: