Technical Abstract: Starch negatively affects the quantity and quality of raw sugar produced. Starch reduces crystallization and centrifugation rates, occludes into sucrose crystals, and impedes refinery decolorization processes. The problem of starch in sugarcane juice has been exacerbated by the widespread adoption of green cane harvesting and also, perhaps by the necessity to incorporate useful traits from wild Saccharum germplasm into cultivated sugarcane. Use of '-amylase to hydrolyze starch during processing should be viewed as a short-term solution as the enzyme is relatively expensive and not always efficient. Availability of sugarcane varieties low in starch content should present a more sustainable, long-term solution. This chapter highlights problems caused by starch during the processing of sugarcane, as well as presents data suggesting that it would be possible to deploy sugarcane varieties low in starch content.