Sugar Processing

The sugar processing operations ensure that the sucrose extracted from the cane is separated from the impurities and packaged in a suitable form for the  consumers in a clean and safe environment.
The following key activities are undertaken during the process.

  • Juice purification.
      Removal of non-sugars and other extraneous matter from juice.
      This is done through the use of chemical application, heat exchangers and clarifiers.
  •  Evaporation.
      Removal of excess water from clear juice to achieve a brix of 640.
      This is done with the help of evaporators working in series under vacuum.
  • Crystallization.
      Formation and development of sugar crystals to the required size. This is done by boiling in pans under vacuum.
  • Separation.
      This is the separation of sugar crystals from molasses by application of centrifugal force in centrifugal machines.
  • Drying.
      The wet sugar is dried in the sugar drier to the required misture content of about 0.1%.
  • Packaging.
      Sugar is packaged into sizes that are suitable for the market in bags of 5kg to 50kg and branded packets of 0.25kg, 0.5kg, 1.0kg and 2kg.
  • Storage.
      The finished product is stacked in the warehouse awaiting loading and dispatch.
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