Explore the fascinating process of making sugar from sugar cane, a journey steeped in tradition and innovation. From the lush fields where the cane grows to the refined sweetness of the final product, discover the intricate steps and techniques involved in this age-old craft.

The sugar production process includes the following stages and elements: 

Harvesting

The cut or harvest season is generally from June to November. This is completed manually with a sickle or mechanically. Then the cargo is transported to the factory.

Stripping

The cane is stripped of its leaves and chopped into small pieces before going through the grinding mills.

Clarification

The extracted juice is then clarified in tanks.

Evaporation

The juice is heated to evaporate 80% of the water it contains, which produces a thick syrup. The steam released is used to heat the juice from the next tank to increase efficiency.

Crystallisation

The syrup is heated in tanks at moderate temperatures, which thickens and crystallises it to form the sugar that we are familiar with. 

Cooling

The crystals are then cooled in large mixers.

Drying

Centrifuges are used to dry the crystals and separate them from the coating of molasses, which flow to one side while the golden brown crystals flow to the other.