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The production of sugarcane in Mauritius

The sugar production process includes the following stages and elements:

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

The factory – includes: grinding mills, heaters, decanters, evaporators, cookers, mixers and centrifuges, plus lots of water to heat the syrup when steamed

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

Grinding – Fibre cane pieces fall through the horizontal cylinders which crush the dense fibre cane as they turn to extract the juices.

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.

Crystallization: The syrup is heated in tanks at moderate temperatures, which thickens and crystallizes 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.