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Sugarcane, is broadly classified into three varieties early, general
and unapproved. Cane is sowed during February and October every year.
The first seed growth is known as the plant and subsequent growth after
harvesting from the stem is known as Ratoon. The early variety has more
sugar content than the general variety.
Every farmer within the command area of the Mill is provided with a
calendar, which tells him when he can expect a Mill Supply Ticket (Purchy),
against which he will deliver the sugarcane.
He then harvests the cane and transports it either in a bullock cart
or tractor trolley to the mill. Cane is also bought at the mill's own
centers within the command area. This cane is then transported in trucks
or through rail to the mill.
Cane is weighed using an electronic weigh bridge and unloaded into cane
carriers. It is then prepared for milling by knives and shredders. Sugarcane
juice is then extracted by pressing the prepared cane through mills.
Each mill consists of three rollers:
- Extracted juice mixed with water is weighed and sent to the boiling
house for further processing. Residual bagasse is sent to boilers for
use as fuel for steam generation
- This juice is heated and then treated with milk of lime and sulphur
dioxide. The treated juice is then further heated and sent to clarifiers
for continuous settling. The settled mud is filtered by vacuum filters
and filtered juice is returned to be further processed while the oliver
cake is sent out
- The clear juice is evaporated to a syrup stage, bleached by sulphur
dioxide and then sent to vacuum pans for further concentration and
sugar grain formation. Crystals are developed to a desired size and
the crystallized mass is then dropped in the crystallizers to exhaust
the mother liquor of its sugar as much as possible. This is then centrifuged
for separating the crystals from molasses. The molasses is re-boiled
for further crystallization
Thus, the original syrup is desugarised progressively (normally three
times) till finally, a viscous liquid is obtained from which sugar can
no longer be recovered economically. This liquid, which is called final
molasses, is sent to the distillery for making alcohol.
The sugar thus is separated from molasses in the centrifuge is dried,
bagged (50 Kg and 100 Kg), weighed and sent to storage houses.
Sugar is made in different sizes and accordingly classified into various
grades i.e. large, medium and small.
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