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The production of sugarcane in Mauritius- A factory (not necessarily techs) including: grinding mills, heaters, decanters, evaporators, cookers, mixers and centrifugal,
- And lots of water to heat the syrup steamed
The cut: The cut is from June to November approximately. It is done manually but also mechanically, has the sickle. Then the cargoes are transported to Factory.
The canes are stripped of their leaves and chopped into small pieces before the fireplace in the factory, to the grinding mills.
Grinding. Fibre cane beads fall through the ileum polled horizontal cylinders, which I will crush dense fibre cane. Once these horizontal cylinders were turning manual way by cows, to extract its precious juice.

Clarification: Once the extracted juice is stripped by precipitation in tanks called clarifier's.
Evaporation: The juice is heated to evaporate 80% of water it contains. The result is a very thick syrup, the escaping steam is reused to heat the juice from the next tank to be more productive and efficient.
Crystallization: The syrup is heated in tanks under vacuum at moderate temperature so as not to crush the syrup. The syrup thickens and crystallizes. This step gives us more sugar at least the way we knew.
Cooling: The resulting assainîtes me crystallization are cooled in large mixers, leaving the crystals which still grows a little places to let them stay too thin.
The drying: Centrifugal act as dryers. Thanks to centrifugal force, they will separate the crystals from molasses coats. Molasses flows from one side while the precious crystals appear a golden brown. It remains only to let them dry!