Professional Documents
Culture Documents
First historical reference of sugar comes from China, with the mentions
800 BC
of the Indias sugarcane fields in some of their ancient surviving texts.
The Arabs learn to cultivate sugar cane after conquering Persia, and
spread it to East Africa and southern and eastern Mediterranean.
641 AD Using irrigation, sugar cane is then cultivated in Cyprus, Egypt,
Morocco, Sicily and Spain, resulting in the first major European sugar
source.
When Persians invaded India, Persians learned how to grow sugarcane
642 AD and how to make sugar from it.
The FDA grants aspartame approval for restricted use in dry foods, only
1974 to reverse its decision the following year when a psychiatrist claimed it
caused brain damage in animals.
1998 The FDA approves sucralose (Splenda), for use in the U.S.
20th
Sugar is commonplace item that is used regularly by everyone.
century
SUGAR INDUSTRY IN PHILIPPINES
The history of the sugar industry in the
Philippines pre-dates pre-Spanish colonization. It
is believed that early Arab traders brought from
the Celebes cuttings of sugarcane and planted
them in Mindanao. Later sugar were shipped north
and planted in the Visayas and Luzon. By the time
Ferdinand Magellan, a Portuguese crossed the
Pacific and discovered for Spain the Philippine
archipelago in 1521 sugarcane plantations were
already extensive in many islands of the country,
particularly in the Visayas.
HONEY BARBECUE SAUCE
ENERGY AND CEREAL BARS PROCESSED CEREALS
MILK YOGHURT
GRANULATED SUGAR MAPLE SYRUP
SODA CANDIES
Fullymature (4-12 feet tall)
Two types:
-Manual -Mechanical
Threetypes:
-Animal driven carts
-Trolleys
-Trucks
Storedin cane yards
Carried from cane yard to feeding area by:
Hook/Chain
Cranes
Reelings
Conveyer belt
Carry
Huge suction truck
FACT:
It has been estimated (Clarke, 1991) that 1-2%ofthe sucrose in the
cane is lost as a result of washing.
To aid the cane crushing
Cane knives to cut cane into small pieces
Toremove leaves and nodes
Hammer mill Shredder
EXTRACTION OF JUICE
Cane crushed to break
hard structure
Cells containing juice
are ruptured
No juice extracted
Increase efficiency of
juice extraction
Subjected to crusher
with corrugated
blades
3 roller mills
connected in series:
-Top roller
-Feed roller
-Discharge roller
Extract the juice from
crush cane
Stored in bagasse storage
Used as fuel to generate steam
Steam used for:
-Generating electricity
To remove non-sugars and
impurities
Liming
-The juice is heated and lime is
added to neutralise the natural
acidity
Methods:
Sulphitation
(Sulphur dioxide)
Carbonation
(Carbon dioxide)
Sulphitation
- Under sulphitation process, juice is clarified
with lime(CaO) and sulphur dioxide gas
(SO2)
Carbonation
- Under carbonation process, the raw juice is
heated to about 150 F or 65 to 70C and a
correct amount of lime is added.
Mud from clarifier still contain some residual
juice.
Filtered to extract residual juice in Rotary
Vacuum Filters
Juice evaporated to obtain unsaturated
solution.
Increase concentration of juice from 15 brix to
65 brix
Juice preheated to around 107-110 C
Multiple Effect Evaporators
Steam for heating 85 C
Vapor
70 C 55C 40C
1st
effect
Transferred to
crystallizer at
low
temperature.
Separate sugar from molasses
Centrifuge operates at 100 -1800 rpm
Molasses pass through perforations
(perforation means a hole made by piercing; an
aperture passing through or in something)
Sugar crystals are washed with 85 C
Raw sugar and molasses
Sugar tumbled through
large cylindrical dryers
(tumble to fall down
suddenly and quickly)
Sorting
Packaging
Raw
Sugar Refined
Sugar
DRYING AND
AFFINATION PACKAGING
SOLID
WASTE CARBONIZING CURING
WATER
WASTE FILTRATION CRYSTALLIZATION
IER EVAPORATION
Mixture of raw sugar with high purity syrup (85%)
called magma
Melts outermost layer of the raw sugar crystal
at 50C
Centrifugation to remove resulting syrup from
melting of the outer layer
Affinated sugar dissolved with hot condense to
concentration of 7 C brix.
Melted at 85 C in batch or continuous melter.
Re-melt may contain some impurities and colorants
Liming
1. Partial partially destroy the invert sugar, using
less lime.
2. Complete the goal of complete liming is to
reduce invert sugar as much as possible by adding
an excessive amount of lime.
Carbonization
Colorants remover by decolonization
Two Methods
Calgon Carbon
- produces GACs with a variety of materials,
methods and degrees of activation to produce
activated to meet and exceed the demands of a
wide array of application
Ion exchange resin
- is a resin or polymer that acts as medium for
ion exchange. It is an insoluble matrix in the form
of small microbeads, usually white or yellowish,
fabricated from an organic polymer substrate.
Sugar syrup evaporated up to super saturation
Crystallization
Centrifugation to obtain
refined sugar crystal
Bucket elevator on conveyer
Hot air for drying
Sieving
- Fine, medium and bold grains
Storage in go downs
- Cool, dry, moisture and
odor free
Containers opaque, airtight, moisture/ odor proof
REFINED SUGAR
- Have white luster and transparent
- Bleached to remove color and other impurities
Temperature
Moisture
Quality of sugar
Light
Grain size and distribution
Compression
Brown sugar is a sucrose sugar
product with distinctive brown color due to
presence of molasses. It is either an
unrefined or partially refined soft sugar
consisting of sugar crystal with some
residual molasses content (natural brown
sugar), or it is produced by the addition of
molasses to refined white sugar
(commercial brown sugar)
Brown Sugar is simply white sugar mixed
with molasses. Therefore, brown sugar can hold
its shape like wet sand, while white sugar cannot.
Raw sugar is also generally brown in color and
forms when the juice of sugarcane evaporates.
However, many people refer to brown sugar as
granulated white sugar with molasses added to
it.
Muscovado Sugar called in Khaand in Hindi
language, is a type of partially refined to unrefined
brown sugar with a strong molasses content and
flavor. It has 6.5% molasses
Production:
According to SRA data, raw sugar
production in MY 2014/15 reached 2.15 MMT
down 15 percent from 2.54 MMT the previous
year, mainly due to the extended dry weather
conditions caused by the El Nino and a delay in
peak harvest and milling periods, as well a
change in data recording caused
by the shift in the USDA Market Year from
September/August to November/December.
Traditionally peak sugar milling season is in
November and December. However, due to recent
climactic changes, there has been a marked shift in
the peak harvest period to January and February,
which has resulted in a significant drop in MY
2014/15 production and the 2015/16 forecast of
Post.
The island of Negros continues to account for
the majority (57 percent) of domestic sugar
production; followed by Luzon with 14 percent;
Mindanao, 19 percent; Panay, 6 percent; and Eastern
Visayas, 4 percent. Roughly 90 percent of total
Philippine production comes primarily from four
major sugar planter federations and three major
miller associations.
There are about 27 sugar mills, running at about
60% capacity and 14 sugar refiners at about 73
percent capacity utilization. According to SRA,
there are about 65,000 sugarcane farmers in the
country and increasing due to the
Comprehensive Agrarian Reform Program. Of
these, 80 percent have landholdings less than five
hectares in size and less than one percent have
farms greater than 100 hectares.
Being a plantation crop, farms of more than 100
hectares have an average productivity of 7.34
MT/ha, while smaller farms of less than 5 hectares
have an average productivity of 5.03 MT/ha.
According to SRA, the sugar industry contributes
about P87 billion to the national economy in, with
more than 700,000 workers and 5 million of their
dependents.
Source: Philippine Sugar Regulatory Administration
In the Philippines, consumption is typically
measured by monitoring sugar withdrawals from
the mills by traders and industrial users (as mills
are the main holders of the countrys stocks).
Based on SRA figures, MY 2014/15 dropped to
2.152 MMT (from 2.268 MMT the previous year) as
withdrawals slowed down because of tight sugar
supplies and higher prices. Consumption is
expected to return to more regular levels of 2.20
MMT in MY 2015/16 and MY 2016/17. Demand for
sugar is expected to continue rising due to an
expanding food processing sector and a rising
population.
- The largest Philippine
sugar export market is
the United States, as
prices under the U.S.
tariff rate quota system
are normally higher than
world market prices.
Trade:
Despite domestic prices being well above
world prices most years, the Philippines typically
exports an average of 250,000 tons of sugar per
year as a way to support local producers. Post
forecasts total raw sugar exports for MY 2015/16
will only reach 150,000 MTRV with no exports to
the world market due to tight domestic supplies.
Policy:
Philippine sugar policy is generally controlled by
the SRA, working closely with various influential industry
stakeholders. Trade and domestic prices are largely
governed by the SRA, a government agency under the
Philippine Department of Agriculture. During the start of
each crop year, the SRA issues a central policy (known as
Sugar Order No. 1) on production and marketing of
sugar for the country, which basically allocates how much
of production goes to the domestic and export markets as
well as for reserves. These orders are adjusted as the
season progresses.
Sugarcane Industry Development Act: