The sweet juice obtained fromi the different sugar-yielding palms in India is a rich source of sucrose. Sucrose from sugar cane, sugar beet, and other sources is the samiie; its characteristics do not change, though its sources are different. But the white crystalline sugar obtained by ordinary methods of manufacture retains, to a certain extent, impurities from its source of production. A high purity sugar can easily be obtained from palmn juice by adopting proper msethods of clarification and boiling. Studies hlave indicated siiiilarities between the 1)Oduction of pure refined palm sugar and cane sugar. Practically no differeniee in polarisation values between the two sugars could l)e observed.