Abstract: Paper pulp is produced by a process in which raw sugar mill bagasse is moist depithed, wet bulk stored in the presence of an inorganic and organic preservative, wet depithed by hydraulic shearing in the presence of an inorganic color remover, pulped, washed, cleaned and dewatered.

Abstract: A dissolving pulp suitable for preparing rayon having a degree of polymerization of greater than about 800 can be produced using bagasse by a sodium hydroxide-sodium sulfite digestion at a ph of about 10.5 to 11.5 and preferably about 10.8 to 11.2 and a caustic-sulfite weight ratio of 1:1 to 1:3 followed by a bleaching sequence of DcEDH or DcEDD. This results in a high purity low silica content fiber which has undergone very little degradation.

Abstract: Plant material containing hemicellulose and lignin is prehydrolyzed in the presence of steam and the vapors of a dilute acid solution having a pH of 1.5-3.5 at a temperature of 105.degree. C to 135.degree. C for 7-20 minutes to hydrolyze the hemicellulose into pentoses and hexoses and to leave a fibrous material and a liquid, said liquid containing said pentoses and hexoses. The liquid is separated from the fibrous material, and the pentoses and hexoses are recovered from the liquid. The fibrous material is digested with white liquor at a temperature of 105.degree. C to 135.degree. C.

Abstract: A method of storing bagasse by piling the bagasse up into a stack on a base structure protected against ground water and having good run-off of surface water. The stack is built up with a substantially horizontal layer structure, wherein each successive layer is piled on only after the preceding layer has completed the phase of most intensive fermentation. The stack is piled up so that it tapers toward the top and forms a ridge, and the top of the stack is covered with a rain-shedding material at the earliest possible time after the top layer has passed its fermentation peak. The rate of fermentation may be controlled by either: (1) de-coring the bagasse before storage; (2) separating the fine material out; (3) slightly pre-drying the bagasse before storage; (4) adding fermentation-controlling or fermentation-inhibiting substances to the bagasse; or (5) providing air ducts in the stack to vent off the moist, damp air.