Professional Documents
Culture Documents
ADVISORS:
1 Mr. ELIAS T.
2 Mr. BROOK T.
SUBMITTED BY:
1 ABNET MENGESHA
2 EYERUSALEM TSEGAYE
3 TIRSIT MENGISTU
4 YORDANOS KIFLU
1
Acknowledgment
At first we would like to thank almighty God who helped us through all our journey. We also wish
to acknowledge and thank all our supporters during our project work for their limitless support and
advice. In particular, we would like to express our deepest gratitude and appreciation to our
advisors and instructors Mr. Brook T. and Mr. Elias T. for their great advice and teaching this
course, which help us on our project.
In closing, we are deeply grateful to our class mate for their willingness and kindness to share
ideas with us about their and ours projects.
2
Executive Summary
This section of the project is written with the aim of providing general information about the
project entitled “UNBLEACHED SUGAR PRODUCTION FROM SUGAR CANE” that we have
been doing, throughout the whole semester. The whole project is divided in to six main chapters
which are:
The first chapter deals with the introduction, it is about sugar general information and sugar in
Ethiopia. The second chapter deals about general literature survey and the whole sugar production
process. In the third chapter material and energy balance and equipment sizing and specifications
are discussed. The fourth chapter deals with raw material and utilities and market study. In the
fifth chapter we have discussed about economic evaluation of the plant. And lastly the conclusion
is draw from the whole process of the project.
Demand projection that the domestic demand for sugar is substantial and is increasing with time.
Accordingly, the planned plant is set to produce21154 tons annually. The total investment cost of
the project including working capital is estimated at Birr 28.136 million and
The financial result indicates that the project will generate profit beginning from the first year of
operation. Moreover, the project will payback fully the initial investment less working capital in 2
years. The result further shows that the calculated ROI of the project is 52%.
Generally, the project is technically feasible, financially and commercially viable as well as
socially and economically acceptable. Hence the project is worth implementing.
3
List of Abbreviations and Acronym
B: Bagasse
C: Cane
Imb: Imbibition
Imp: Impurities
Mo: Molasses
S: Sugar
W: Water
4
Table of Contents
Acknowledgment ............................................................................................................................ 2
List of Figure................................................................................................................................... 9
1 Introduction ................................................................................................................................ 10
5
3 Material and Energy Balance and Equipment sizing ................................................................. 22
3.3.5 Evaporator(s)................................................................................................................ 35
6
3.3.9 Summary on Equipment Sizing and Equipment Specification .................................... 37
6 Conclusion ................................................................................................................................. 49
7 References .................................................................................................................................. 51
7
List of Table
Table Title Page Number
7 Calculation summery for input and output per hour, day and year in 19
ton and quintal
11 Expected Production 30
8
List of Figure
Figure Title Page Number
9
CHAPTER ONE
1 Introduction
1.1 Background
Sugar is the generic name for sweet, soluble carbohydrates, many of which are used in food. There
are various types of sugar derived from different sources. Simple sugars are called
monosaccharaides and include glucose (also known as dextrose), fructose, and galactose. The
"table sugar" or "granulated sugar" most customarily used as food is sucrose, a disaccharide of
glucose and fructose. Sugar is used in prepared foods (e.g., cookies and cakes) and it is added to
some foods and beverages (e.g., coffee and tea). In the body, sucrose is hydrolyzed into the simple
sugars fructose and glucose.
Sugars are found in the tissues of most plants and are present in sufficient concentrations for
efficient commercial extraction in sugarcane and sugar beet. The world production of sugar in
2011 was about 168 million tons. The average person consumes about 24 kilograms (53 lb) of
sugar each year (33.1 kg in industrialized countries), equivalent to over 260 food calories per
person, per day. Since the latter part of the twentieth century, it has been questioned whether a diet
high in sugars, especially refined sugars, is good for human health.
The industrial practice in Ethiopia is the production of sugar from sugar cane. The product is
mainly used for direct consumption, but also is used to prepare other types of foods such as,
biscuits, confectioneries, breweries, soft drinks, etc. Sugar has become one of the essential food
consumption items in the country especially in urban areas. Though per capita sugar consumption
in Ethiopia is one of the lowest in the world, the volume of consumption has been growing steadily
since the establishment of the first sugar cane plantations-cum-sugar mills in the Awash Valley in
the early 1950’s. As a sweetening food item, sugar is used in preparing all types of drinks (coffee,
tea, soft drinks, juices, etc.) and foods (pastries, bread of special types, etc.)
10
1.2 Sugar History in Ethiopia
Sugar production in Ethiopia started in 1954/55 when the Wonji Sugar Factory was commissioned
and produced 15,843 tons of white sugar in the first campaign. When sugarcane development
began in 1951, the company was owned by Dutch Company, HVA (Handlers -Vereenging
Amsterdam). The development of the sugarcane plantation was started on 5000 hectares in the
upper reaches of the Awash basin, 100km. Southeast of Addis Ababa.
Currently, there are three large-scale sugar establishments in the country; two of them in the Awash
Basin (Wonji/shewa and Metehara) and one (Finchaa) in the Blue Nile Basin. The present level of
national production from the three-sugar estates is about 261,041 tons of sugar and 87,257 tons of
molasses per annum respectively.
These three sugar factories have a production capacity of 280,000 tons of sugar annually. The total
area developed by these factories is 23,769 hectares. The area developed at Wonji/Shewa is 7050
hectares (5930 hectares’ estate and 1120 hectares out grower farms) capable of producing 80,000
tons of sugar per annum. The Metehara Sugar Factory, which was brought on stream in 1969 by
HVA at Metehara, developed 9919 hectares and has a capacity to process 115,000 tons of sugar
annually. The Finchaa Sugar Factory (in East Wellega zone of the Oromia National Regional State)
which was completed in 1998, developed 6800 hectares and has a production capacity of 85,000
tons of sugar per annum.
These sugar companies presently produce sugar for the local market. White sugar is mainly
imported from the neighboring countries such as Djibouti, Saudi Arabia, Somalia & India in
quantities ranging between10000 to 163,000. At present there are additional three sugar plantations
are developing by the government. Tana beles sugar project is developing in 50,000 hectars with
a production capacity 484,000 tons, Kuraz sugar project is developing in 150,000 hectares with a
production capacity of 556,000 tons, Wolkayit sugar project is developing in 25,000 hectares with
a production capacity of 242,000 tons. And other seven projects are on their completion. Even if
there are several sugar factories are established by the government the greatly increased demand
is still not satisfied. There is large demand supply gap in the country.
11
Figure1: Ethiopia Sugar Map
12
1.3 Problem statement
Here in Ethiopia there are lot of demand and supply gaps in almost all sectors of services, even if
we can contribute in other sectors of service, our attention is greatly attracted to produce sugar
from sugar cane to reduce the demand and supply gap by 0.005%. We are a group of four people
that interested to this sector since there are lots of promising conditions and to contribute our part
to the country as the citizen of the country.
Our company use cane as raw material which is supplied by farmers of the area for the first few
years and we have planned to cultivate the raw cane by ourselves. We have designed the company
to crush 500tonn of cane per day and approximately 21tonn per hour. And the company will work
300 days per year and 24 hours per day. The day divided into 3 shifts.
1.4 Objectives
1.4.1 General Objectives
To make a preliminary design of plant that process sugar by squeezing sugar cane and
passing through different separating steps.
To suggest processing method of sugar from sugar cane.
To show the feasibility of processing sugar from sugar cane.
13
CHAPTER TWO
15
There are some assumptions and standards that we have taken from literatures to calculate material
and energy balance. The standards are listed in the following table.
16
Table 2: Temperature and pressure at different operating point of the plant
17
cane
cane preparation
mixed juice
vacuum filter
clarification unit
clear juice
Evaporator
syrup
vacuum pan
crystallization
centrifugation molasses
crystal sugar
Drier
Grinding
Bagging
18
2.2 Sugar Production Process and By-products Handling
2.2.1 Cane Unloading and Cane Preparation
Cane is transported from field to the cane yard and stored there. The cane from the cane yard is
then unloaded over the cane table over which it is washed and levelled. From the cane table it is
conveyed to size reduction unit operations. The reduced size of the cane is fed to the mill tandem.
The juice is extracted at milling tandem with sucrose recovery of 95%. The mixed juice at 300C
from the mill tandems with a brix 13-150 Br is transported to measuring tank (servo balance).
19
The main objective of centrifuge is to separate the sugar crystal from molasses. The sugar is
separated using a jacketed screen inside the mother board of the centrifuge. The separation takes
place by purity difference.
Drying takes place to obtain the sugar with the required moisture content, it must have dried to
moisture content of 0.02%.
Final molasses used to produce RS (rectifying spirit) that distributed for alcohol producing
company.
Bagasse used to produce steam for the overall plant energy consumption and electricity
generation that used for different purpose in plant.
Water evaporated from evaporation and pan boiling unit used as raw water for boiler unit
to reduce water consumption and water treatment cost.
Filter cake, ash, vinasses and other impurities from cane washing unit used to prepare bio-
compost that used for the cultivation of sugar cane as fertilizer.
20
2.3 Plant process flow diagrams
21
Figer4: Detailed process flow diagram of sugar production process
22
CHAPTER THREE
3 Material and Energy Balance and Equipment sizing
3.1 Material balance
3.1.1 General material balance
Since the process is continuous, steady and non-reactive the general material balance is look like
this:
Input =output
C+Imb+lime=B+FC+E1+E2+Mo+S
Since direct measurement of these values are very difficult we follow the component method
starting from the starting point. And we discuss the result. But first
Water =21*0.7=14.7
Sucrose=21*0.14=2.94
Non-sucrose/reducing sugar=21*0.005=0.105
Fiber=21*0.13=2.73
Un-Extracted sucrose=2.94-2.793=0.147
23
3.1.3 Clarification units
Table3:1Input to clarification unit
Sucrose=2.793
RS=0.105
Impurity=0.5250
Total juice=water+sucroce+RS+impurity=20.501
%DS=16.7
Sludge removed=0.96*0.525+0.0105+0.00945=0.52395
Remaining impurities=0.525-0.504=0.021
Remained RS=0.105-0.105*1%=0.10395
Remained water=17.078-17.078*10%=15.3702
Total CJ=0.021+2.76507+0.10395+15.3702=18.26022
The remaining sulphur used in syrup sulphitation process. The amount of sulphur attached with
syrup and the amount of syrup released with sulphur is equal. Thus assume as there is no sulphur
that transported to evaporation unit and no change in amount of other components of evaporation
unit inputs.
24
3.1.4 Evaporation unit
Table4: Inputs to evaporation system
Remained RS=0.105-0.105*1%=0.10395
Remained water=17.078-17.078*10%=15.3702
Remained water=15.3702-E1=2.30553
Reduce loss of sucrose with bagasse and filter cake, but has its own cost.
Increase the evaporation load, this has very large cost of energy. Thus the first method is
preferred
25
3.1.5 Crystallizer unit
Table5: Input to crystallizer unit
Remaining impurities=0.525-0.504=0.021
Remained RS=0.105-0.105*1%=0.10395
Remained water=15.3702-E1=2.30553
Sucrose in molasses=2.76507-2.5438644=0.2212056
Water to be evaporated=E2=2.30553-0.31-0.110645=1.884885
Remained water=0.31+0.110645=0.420645
26
3.1.6 Centrifugation unit
Table6: Input to centrifugation system
Sucrose in molasses=2.76507-2.5438644=0.2212056
Remained water=0.31+0.110645=0.420645
Molasses=0.2908521+0.110645=0.4014971
Total molasses=0.4014971-0.04014971=0.36135
27
3.1.8 Summary on Calculation Results of Material Balance
Now we can calculate the general material balance in both rate form and amount for as following
C+Imb+lime=B+FC+E1+E2+Mo+Sugar
C=21ton/hr.
Imb water=5.25ton/hr.
Milk of lime=0.0105ton/hr.
B=5.754ton/hr.
FC=2.2513ton/hr.
E1=13.0647ton/hr.
E2 =1.885ton/hr.
Mo =0.36113ton/hr.
28
Table7: Calculation summery for input and output per hour, day and year in ton and quintal
Material Input and output Input and output Input and Quintal per day
ton per hr. ton per day output ton
per year
29
3.2 Energy Balance
3.2.1 Heat Balance on Heater
Assuming the raw juice from milling and diffusion tandems is available at 30 0C. Before adding
lime to juice, the juice has to be heated. Thus the final temperatures to which juices are heated in
clarification varies from extremes of 90 to 115 0C, although by far the commonest practice is to
heat slightly above the boiling point. Superheating was advocated by some in earlier studies, but
it is generally believed today that superheating is not advantageous and temperatures just above
the boiling point say 103 0C are the maximum for good practice. Assume it is heated to 96 0C and
steam is available at 1 atmosphere for heating. The heat capacity, from Hugot for mixed juice is
calculated by: Cp = 4.19 –2.35 ×X kJ/kg.K.
Heat required to raise the temperature of raw juice from 30 to 96oC is given by:
Feed to the clarifier is 20.5tons/hr. and % of solids content is (from material balance).
∆T = 96 –30 = 66oC.
Q = 5.7kg/s ×3.814 kJ/kg. k×66k = 1434.83KW (this much amount of energy is needed to rise the
temperature of mixed juice from 30 0 C to 96 0 C).
hv=2257kJ/kg
30
3.2.2 Heat Balance on Evaporator
hsg and hsf = latent heat of steam for the gas and liquid respectively
Mv and hv =mass flow rate and the latent heat of vapors, in our case there is no vapor that escaped
from the evaporator, but it changed into condensate.
Values from Hugot, material balance and steam tables for the above variables
31
3.2.3 Heat Balance on Crystallizer
As we known from material balance calculation, crystallizer operates at 580 mmHg
vacuum. At this pressure, boiling point of water is 61.42oC. But boiling point rise (BPR) is 4oC.
Temperature in crystallizer = 65.42oC b/c beyond this temperature conversion may occur and also
caramelazation may occur.
5.2ton/hr. = 1.44kg/s
thus, hs = 2257kJ/kg
32
h = Hv @65.420C + (BPR ×Cp steam), hv @65.420C = 2618 –275.8 = 2342.2 kJ/kg and Cp steam
at65.420C = 1.928 kJ/kg. K
Crystal sugar
Hot air
The heat necessary to heat the weight of air (at air pre-heater) is given by
Q1= M ×C × (T1 –T0)
M = (1.5*p*h)/(H1-H0) = 6.355kg/s
Where
H1&H0, water contained in saturated air at exit and entry respectively. From figure 35.3 on
Hugot H1=0.082 and H0 = 0.022
33
Q2= m *moisture content of sugar * [607 + 0.3 ×T1 –T0]
34
3.3 Equipment Sizing and Specification
3.3.1 Heaters
We know from heat transfer principle that the size of the heat exchanger is proportional to Q, log
mean temperature and heat transfer coefficient.
A =Q/(U*∆TLM), we have assumed that in the previous calculation the steam used is as saturated
steam at 1bar and 100 0C. And the juice enter the heater at 30 and exit at 96 0C. From literature
heat transfer coefficient for this types of fluid are ranged between 2271.32 –5678.3 W/ (m2. K) and
the average value is assumed. U=3975 W/ (m2. K), the log mean temperature calculated as follow:
∆Tlm= [(100 - 30) - (100 - 96)]/ [ln {(100 - 30)/ (100 - 96)}] =53.1k and Q from the above
calculation 1434.83kw. Thus
Total heat transfer area = A = Q/ (U × ∆Tlm) = (1435×1000w)/ (3975 W/ (m2. K) *53k) = 6.81m2
The density of mixed juice from mills (Hugot) ranges from 1.07 – 1.09 kg/dm2. Assume that the
density = 1.08kg/dm2 = 1080kg/m3. Thus
Volume flow rate of juice = mass flow rate/density of mixed juice = (20.5ton/hr.)/1080kg/m 3 =
19m3/hr. This also the pump capacity (456m3/day) and the pump is centrifugal pump. Tank volume
(V=19m3/2 = 9.5m3)
35
3.3.3 Clarifier(s)
The maximum allowable retention time in the clarifier is 3-4hr. take 4hr. The density of mixed
juice from mills (Hugot) ranges from 1.07 – 1.09 kg/dm2. Assume that the density = 1.08kg/dm2
= 1080kg/m3. Thus
Volume flow rate of juice = mass flow rate/density of mixed juice = (20.5ton/hr.)/1080kg/m3 =
19m3/hr. This also the pump capacity (456m3/day) and the pump is centrifugal pump. Tank
(clarifier) volume (V) =19m3*4 = 76m3 since it is so large we use two equal (38m3 each) clarifier
at one.
3.3.5 Evaporator(s)
The density of the entering juice (Hugot) ranges from 1.07 – 1.09 kg/dm2
VT = Vj+Vs.
VT = Vj + Vs = 23717m3/hr. Let assume 80% of the vessel is full and the process is continuous.
To enhance the heat transfer process, we use quadruple effect evaporator with additional vapor
cell. All the vessels are equal (1.32m3/s each)
36
3.3.6 Crystallizer (s)
Material flow into the pan is 5.2 ton/hr. (from material balance) and density is 1080kg/m 3 (from
literature). And our plant work 24hour per day, there are 3 shifts per 24 hr. and pan boiling is batch
process, take 3hr. to complete one batch. Consider 80% of the pan is full.
V=14.44m3 (this is 80 % of the volume of the pan) and exact volume is 17.33m3 here there is
storage tank for the massecuete.
37
3.3.9 Summary on Equipment Sizing and Equipment Specification
Table 9: Equipment sizing and specification summary
38
CHAPTER FOUR
4 Raw Material/Utilities, Market Study, Plant Location
&Plant Layout
4.1 Raw Materials and Utilities
4.1.1 Availability and Source of Raw Materials
The main raw materials required in production of sugar are water, sugar cane, sulphur, and lime.
Sugar cane will be available from the sugar cane plantation of our plant and from farmers.
Accordingly, the annual demand of the mill is estimated to be 151,200 tons of sugar cane. On the
other hand, sulphur and lime will be imported from abroad. And water from domestic.
According to table 9, the annual cost of material and utility at full capacity of operation is
estimated to be Birr 302922950.4birr
Where
39
Ton of sugar cane=1000 birr
Ton of lime=1680 birr
Ton of sulphur=924 birr
4.2 Market Study
4.4.1 Present Demand and Supply
Currently the demand for sugar is by far greater than the supply that pushed the market price to a
very high level (birr 10.00/kilo). The gap between demand and supply required the importation of
substantial amount of sugar from abroad. Accordingly, the government has imported 150 thousand
tons of sugar in March 2008 in a bid to stabilize the sugar market. This quantity is half of what the
three state-owned sugar factories produce annually. In view of the increasing demand, the country
plans to increase its annual sugar production to 1.3 million tons by the year 2011. All this suggests
the presence of substantial and growing demand for sugar. Based on this greatly increased demand
for sugar government established ten sugar projects at different area with different capacity. When
all sugar factory that are on construction finalized and start to produce in their full capacity the
country sugar production reach 4-million-ton sugar per annual. According to the projected demand
there is a large gap between demand and supply. This is attractive situation for private investor
like us to invest on the sugar sector. At the time of our starting point to establish our plant (20017),
the gap between demand and supply is about 10%. Out of this our plant fulfil 0.005%.
Producti Measurem 2010 2011 2012 2013 2014 2015 2016 2017
on ent
Expected Ton 29393 37109 569980 932542 1326100 2252013 3177926 4000000
producti 4 2
on
annually
Demand Ton 7070 9200 1,1960 1,5540 2,0210 2,6270 3,4150 4,4390
annually 00 00 00 00 00 00 00 00
40
4.2.2 Projected Demand
The future demand for sugar is expected to increase substantially given the present demand for
domestic market. Accordingly, experts at the Ministry of Trade and Industry project an annual
increase of 30 percent in demand due to population growth, per capita income increase as well as
expansion of sugar based food production in the country. Therefore, the future demand for sugar
is projected as shown in table 2 below.
41
4.5 Plant Layout
The following figure is our sugar plant, plant lay out. Since our process is very similar with the
other sugar producing plant in the world, the figure is directly taken from internet.
42
5.5 Plant Location
In the process of locating our plant on the suitable location, we have passed through different
challenging situation, like lack of solid data about different controlling factor of the site, difficulty
in selecting between different sites. Even if there are different challenges in different situations.
We have considered different factors that more importantly affect our plant profit and production
capacity.
The less important factors to be considered to decide the right plant location are not discussed here
because their effect is less. Here, these factors may be the most important factor in other type of
plant. These are market, nearness to market, etc.
43
There are some factors that we haven’t mentioned, and have large influence over our plant, these
are like energy and electricity supply, this because we plan to produce all amount of our interest
in our plant. As the summarized information indicates all sites are in our range of interest because
all cane gives the desired amount of sugar cane with the right sucrose concentration. But based on
other factors like suitability of transportation system, nearness to the capital, etc. We have decided
that to locate the plant in Awash Basin around Angelele Balhamo.
44
CHAPTER FIVE
5 Economic Evaluation
5.1 Major Equipment/Machinery Cost
Table 14: Major equipment and their price
45
Table 15: Data relate equipment cost with other type of cost
46
5.2 Estimation of Other Type of Cost
Since our plant treat both solid and liquid, the fluid solid system of the above data is selected.
Instrumentation and control cost 751,064 Total direct and indirect 20,740,916
plant costs
47
Table 16: Summary of total production cost calculation
48
5.4 Measures of Profitability
The plant will fully have depreciated in 10 years and operates for 15 years after which it is
dismantled and sold at its salvage values. Let consider cash inflow and cash out flow is similar for
each years
Total gross profit (GP) Total sale –total production cost 21,145,106ETB
TCI/TNP
Payback period (PBP) 2
TNP/TCI
Return on Investment (ROI) 0.52
49
Chapter Six
6 Conclusion
General conclusion is drawn from the above project work. Even if there are lots of sugar factory
in Ethiopia they still can’t satisfying the growing demand for sugar at different section of the
population. As we have try to find the market demand and supply relation there is a large
difference/gape between these two things and this situation attract our interest to invest in the sugar
sector.
From the material balance and our plant capacity it known as our plant need 21 tons of sugar cane
per hour, large amount of water for different purpose, lime, sulpher and other chemicals and
utilities. The raw materials are supplied from different areas, sugar cane from the farmer for the
first few years, water from Awash River and other raw materials imported from abroad. By using
these raw material, the plant mainly produces unbleached sugar for the domestic market. And also
the plant produces by products like bagasse, filter cake, final molasses and condensate water and
use these by-products for producing other different materials and utilities. This indicate that the
plant is more environmentally friendly since it uses all its waste as raw material to produce other
useful materials.
The plant site is selected as to be Awash Basin based on different selecting criteria, like water
resource, climate, cultivable fertile land, soil type. All suggested site has almost the same potential
to satisfy our interest. But Awash Basin is selected since it is near to the capital and thus to large
market for sugar and by-products.
Generally, sugar production process is a little bit complex and need a sophisticated equipment and
technology and large amount of energy and water. So to effectively produce sugar in this
technology the plant need more skilled and unskilled manpower, reliable energy and water sources.
Thus generally sugar factories need large amount of investment and operation cost, to purchase
large amount and high technology equipment, installation and maintenance of the equipment, raw
material, transportation and for the large amount of man power. In our case, the plant required
around 40 million birr as total investment cost. And around 211 million birr per year as production
cost.
50
From the economic evaluation of the project we know that as the project is economically profitable
and technically feasible. This part show that the plant has the capacity of paying back all its capital
investment within only two years. A rough estimation of profit shows as the company gain net
profit of about 14.7 million birr per annual. Since it need large number of labor and professionals
for its efficient work the plant has socio-economic benefits for the whole country.
51
7 References
1. Hugot. (1986), hand book of cane sugar engineering, third, completely revised, edition.
Elevier-Amsterdam-Oxford-New york-tokyo
2. D.P Kulkarni. (1995), Cane sugar manufacture in India. The sugar technologist association
of India, New Delhi, India
3. Peter Rein. (2007), cane sugar engineering. Verlas Dr. Albert Bartens KG-Berlin
4. Sugar Engineering and Manufacturing Training team. (April,2014), Ethiopian Sugar
corporation training materialson cane handling and preparation, cane juice extraction,
clarification and filtration, evaporation, vacuum plant, centrifugation and sugar finishing
and boiler water. Wonji-shoa, Ethiopia
5. Ethiopian Investment Agency. (2012), Investment opportunity profile for sugar cane
plantation and processing in Ethiopia. Addis Ababa, Ethiopia
6. Investment office ANRS. (2008), project profile on the establishment of sugar plantation
and sugar mill. Addis Ababa, Ethiopia
7. Max S. Peters K.D. Timmerhaus, R.E. West, “Plant Design and Economics for Chemical
Engineers”, 5th edition, Mc Graw-Hill International Edition
8. Max S. Peters K.D. Timmerhaus, R.E. West, “Plant Design and Economics for Chemical
Engineers”, 4th edition, Mc Graw-Hill International Edition
https://www.alibaba.com/product-detail/factory-price-6-roller-electric-
sugarcane_60397654648.html
https://www.amazon.com/Sugar-Press-Extractor-Juicer-Juice/dp/B00BCJV81S
http://ethiopiansugar.com/index.php/en/about
https://www.alibaba.com/trade/search?fsb=y&IndexArea=product_en&CatId=&SearchText=sug
ar+processing+equipment+price&isPremium=y
http://economictimes.indiatimes.com/wealth/personal-finance-news/fy-16-17-cost-inflation-
index-out-start-computing-your-indexed-capital-gains/articleshow/52728030.cms
https://projectgaia.com/projects/ethiopia/
http://aigaforum.com/article2016/sugar-factories/041916.htm
52