SUGAR INDUSTRY

INTRODUCTION
Sugar is one of the oldest and most significant commodities in the world,
produced mainly from sugarcane, sugar beet, and other sugar-rich crops. Its
importance extends far beyond its role as a sweetener, with wide applications in
food, pharmaceuticals, fermentation, and biofuels. As one of the earliest examples
of large-scale biochemical processing, the sugar industry helped shape core
chemical engineering operations like extraction, clarification, evaporation, and
crystallization.

Definition
Sugar refers to a variety of water-soluble carbohydrates that serves as the body's
primary energy source. It is widely used as a sweetening agent in food and
beverages.

Etymology:
 In ancient India, raw sugar crystals were called śarkarā (pronounced as
"sharkara") or (Sanskrit: ), meaning "grit" or "gravel."
 The Persians later adopted this as shakar (‫) ش کر‬, which passed into Arabic as
sukkar (‫) س كر‬.

 Monosaccharides (CH2O)n are simple ‘unit’ sugars.

o the most basic units from which all carbohydrates are built.
o Common monosaccharides:
 Fructose - ―Fruit sugar‖; found in fruits, as well as honey.
 Glucose - the form of sugar used by the body and are found in
various forms of vegetation including many ripe fruits as well as
onions and beetroot.
 Galactose - found in mammal‘s milk.
 Disaccharides (C12H22O11) are formed from a combination of two
monosaccharides through dehydration synthesis or condensation reaction.
o Common disaccharides:
 Sucrose (Glucose + Fructose) - the common form of sugar
obtained from sugar cane or sugar beet. It is also called table
sugar or cane sugar. The white sugar we usually see and use is
primarily composed of sucrose.
 Lactose (Glucose + Galactose) - associated with dairy products.
 Maltose (Glucose + Glucose) - ―Malt Sugar‖; found in
cereals and barley.
  Oligosaccharides (C6H10O5)n- consists of a small number of monosaccharides
joined together, usually 3-10 sugar units (n).
o Types:
 Fructo-oligosaccharides (FOS)
 Galactooligosaccharides (GOS)
 Mannan Oligosaccharides (MOS)
 Polysaccharides (C6H10O5)n - consist of long chains of monosaccharide or
disaccharide units.
o Types:
 Starch
 Dextrin
 Cellulose
 Pectin
 Glycogen

HISTORY

8000 BCE – Sugarcane was first domesticated in New Guinea and spread across
Southeast Asia, India, and China through trade.

4000 BCE – Sugarcane reached Mindanao, becoming a valued commodity.

325 BCE – Alexander the Great‘s fleet recorded a ―reed that produces honey
without bees.‖
The first considerable and written reference to sugar

350 CE – Indians crystallized sugar for the first time during the Gupta dynasty.

647 CE – India refined white sugar crystals, attracting Chinese Emperor Taizong, who
sent envoys to learn the technique. The Chinese later referred to sugar as ‗Tang
Shuang' which means ‗White Frost‘.

7th–11th Century – Sugarcane cultivation spread to Persia, the Mediterranean, and

Europe through Arab expansion and trade. Crusaders called it “sweet salt.”

15th Century – Portuguese and Spanish explorers introduced sugarcane to the New
World, with large plantations in Brazil and the Caribbean, relying on enslaved labor.

16th–19th Century – Sugar production expanded, making Cuba, the Caribbean, and
Louisiana major producers. Steam-powered mills improved efficiency.

19th–20th Century – Beet sugar production grew, and high-fructose corn syrup (HFCS)
emerged as an alternative sweetener.

Today – Sugar remains a staple in global cuisine, from everyday meals to

celebrations, with modern agricultural advancements improving production.
TYPES AND USES
1. Granulated Sugar
o Granulated sugar is a highly refined, multi-purpose sugar. It‘s also
sometimes called refined, table, or white sugar. Granulated sugar is
made from sugarcane and sugar beets. It‘s also the most common
type of sugar used in baking and cooking.
o Types of White Sugar
 Regular White Sugar- refined sugar that food processors whiten
and grind into a size similar to table salt. It is commonly used in
baking recipes.
 Superfine sugar- sometimes referred to as caster sugar, superfine
sugar is processed similarly to white table sugar, but the sugar
refinery grinds superfine sugar into smaller particles than regular
table sugar. Superfine sugar is frequently used in desserts such as
meringue, mousse and whipped cream. It's also popular for
sweetening cold drinks, like iced tea or lemonade, because the
fine crystals dissolve much faster than table sugar.
 Powdered sugar- also known as confectioners' sugar, powdered
sugar consists of finely ground white sugar mixed with a small
amount of cornstarch. Frosting, icing and cream-based desserts
often contain it since it dissolves rapidly.
 Sugar cubes- these square sugar cubes are made of white sugar
pressed into a cube shape. They're typically used to sweeten hot
drinks.

2. Brown Sugar
o Brown sugar is made from crystalline sucrose and molasses, which is
responsible for its distinctive colour and flavour. Brown sugar provides a
touch of extra flavour compared to granulated white sugar and is a
common ingredient in baked goods because it provides a dark
sweetness.
o Types of Brown Sugar
 Light brown sugar. This type of sugar is commonly used for
baking. Recipes that call for brown sugar without specifying light
or dark require light brown sugar.
 Dark brown sugar. Dark brown sugar contains approximately
6.5% molasses by weight and is used to create rich flavours and
colours.
3. Cane Sugar
o Cane sugar is produced solely from sugarcane and is minimally
processed. It has a slightly larger grain, darker color, and higher price
tag than granulated sugar.
o Types of Cane Sugar
 Unrefined sugar- it includes products like muscovado. It's dark,
containing most of the molasses.
 Raw sugar- this type of cane sugar includes products like
turbinado and demerara, and is an intermediate stage whose
crystals are medium to coarse and whose colour ranges from
blonde to light brown. Raw sugar retains a small but still
significant amount of molasses flavour.
 Refined sugar- it includes white granulated sugar,
 bakers' sugar, and confectioners' sugar, and is the purest form of
sugar, without molasses or other impurities. It‘s ground in various
fine consistencies, each with a specific application.

4. Muscovado Sugar
o Also referred to as “Barbados sugar”, muscovado sugar is a variety of
unrefined cane sugar with added molasses. Standard brown sugar is
made in the same way, but muscovado has little (light muscovado) or
none (dark muscovado) of the molasses removed, resulting in a sticky
sugar with a very high moisture content and a rich, complex flavor.
While muscovado sugar can be used as a substitute for brown sugar, its
flavor is much stronger. It‘s especially wonderful in barbecue sauce,
marinades, and savory dishes.

5. Demerara Sugar
o Demerara sugar is a variety of raw cane sugar that is minimally refined.
It has large grains with an amber color and a natural, subtle molasses
flavor. Use it to sweeten coffee or tea, or as a topping on baked
goods, like muffins, scones, pastries, and cakes.

6. Turbinado Sugar
o Turbinado is another type of minimally refined raw cane sugar. This
sugar variety has large, medium-brown crystals, and is often mistaken
for standard brown sugar because of its color, but it‘s not the same
thing. Turbinado sugar has a delicate caramel flavor, is commonly used
to sweeten beverages, and can also be used in baking.

7. Liquid Sugar
o Liquid sugar, also known as liquid sucrose or syrup, is a sugar solution in
liquid form. It is created by dissolving granulated sugar in water. Liquid
sugar is often used in the food and beverage industry as a sweetener
because it dissolves easily and mixes well with other ingredients. It is
commonly found in soft drinks, juices, sauces, and processed foods.
Liquid sugar can be made from either white sugar or brown sugar,
depending on the desired flavor profile.

Type of Subtypes Key Characteristics Uses

Sugar
Granulated Refined from General cooking and
Sugar sugarcane/beets; medium- baking
fine crystals
White Superfine Finer than granulated; Meringues, cold
Sugar Sugar dissolves quickly drinks, mousse,
whipped cream
Powdered Finely ground; contains Icing, frosting, cream
Sugar cornstarch; very quick to desserts
dissolve
 Sugar Cubes Pressed into cube form Sweetening hot
beverages
Light Brown Mild molasses content; lighter General baking
Brown Sugar in color
Sugar Dark Brown Richer flavor; more molasses Recipes needing
Sugar (approx. 6.5% by weight) deeper flavor and
darker color
Unrefined Dark, moist, retains all Marinades, BBQ
Sugar molasses; sticky texture sauce, savory dishes
Raw Sugar Coarse crystals; blonde/light Coffee, tea, topping
Cane brown; subtle molasses flavor for baked goods
Sugar Refined Pure white, processed; no Versatile—used in
Sugar molasses or impurities most baking and
cooking
Muscovado High moisture, complex Substitute for brown
molasses flavor; minimally sugar in rich-flavored
processed dishes
Specialty Demerara Large amber crystals; crunchy Sweetener for drinks,
Sugars texture; mild molasses topping for scones,
muffins, cakes
Turbinado Medium-brown large crystals; Sweetening
mild caramel-like flavor beverages, baking
Liquid Dissolved granulated sugar; Soft drinks, sauces,
Sugar may be made from white or juices, processed
brown sugar foods

TOP INDUSTRIES
Universal Robina Corporation (1954)
 is owned by the Gokongwei family, led by John
Gokongwei Jr. (until his passing in 2019), and now managed by
his heirs.
 Its sugar division operates five mills and three refineries
across the Philippines, with a combined milling capacity of
31,000 tons of sugar cane produces 33,000 bags of refined
sugar per day. Its Distillery Division engages in the production of fuel-grade
anhydrous ethanol suitable for gasoline blending.
 Sugar Products: Blend 45 (refined sugar), Sinagtala (raw sugar), Azucarera
(brown sugar), and specialty sugars like muscovado and demerara.

Victorias Milling Company (1919)

 owned by Victoria's Milling Company, Inc.
 Victoria's Milling Company, Inc. is a Philippines-based
integrated raw and refined sugar company. The Company
operates mill and refinery facilities for sugar and allied
products, as well as engineering services. Its Sugar Milling
segment is engaged in the sale of raw sugar and molasses. It is
the largest producer of sugar in the country and one of the largest
sugar millers and refineries in Asia.
  Sugar Products: Victorias (refined sugar), Crystal (raw sugar), and specialty
sugars like muscovado and demerara.

Roxas Holdings, Inc. (1927)

 owned by First Pacific Company Limited.
 is an integrated manufacturer and seller of sugar and
sugar by-products. It offers a wide range of products such as
raw and refined sugar, molasses, and bio-ethanol fuel. It also
owns, operates and manages sugarcane farms and refineries.
 Sugar Products: Roxas (refined sugar), Muscovado (artisanal muscovado
sugar), and specialty sugars.

Central Azucarera de Tarlac (1927)

 owned by the Cojuangco family. The Cojuangco family is
a prominent business and political family in the Philippines.
 The Company‘s sugar mill and refinery have a capacity
of 7,200 tonnes of cane and 8,000 50-kg bags per day,
respectively. It processes sugars and all their by-products
 Sugar Products: CAT Sugar (refined sugar) and specialty sugars.

RAW MATERIALS
1. Sugarcane (Saccharum officinarum)

 Sugarcane is one of the richest sources of sucrose, with its juice containing
10–15% sugar.
 Extraction Process: The stalks are crushed to extract juice, which is then boiled
and crystallized into raw and refined sugar.
 Main Products: White sugar, brown sugar, molasses,
jaggery, and ethanol.
 Industries: Food and beverage, biofuel, and
pharmaceuticals.

2. Sugar Beet (Beta vulgaris)

 Sugar beets store sugar in their roots, containing about 16–20% sucrose.
 Extraction Process: The beets are sliced and
soaked in hot water to extract sugar, then purified and
crystallized.
 Main Products: Granulated sugar, molasses, and
beet pulp (used for animal feed).
 Industries: Sugar refining, food production, and
biofuel.
3. Sweet Sorghum (Sorghum bicolor)

 The stalks contain high sugar content (around 10–

15%) and can be used similarly to sugarcane.
 Extraction Process: The juice is extracted from
stalks, concentrated, and processed into syrup or
fermented into ethanol.
 .Main Products: Sorghum syrup (used as a
sweetener) and ethanol.
 Industries: Food production, biofuel, and animal feed

4. Honey (Produced by bees)

 Honey is naturally rich in fructose and glucose,

making it a sweet and natural sugar alternative.
 Extraction Process: Bees collect nectar, convert it
into honey, and store it in honeycombs; it is then
harvested and filtered.
 Main Products: Raw honey, processed honey, and
honey-based sweeteners.
 Industries: Food, cosmetics, and pharmaceuticals.

5. Palm sugar

 Palm sugar is a natural source of sugar because it is derived from the sap of
certain palm trees, which contain a high concentration of natural sugars like
sucrose, glucose, and fructose.
 It is widely used as a sweetener in traditional and modern foods.
 Palm sugar comes from different species of palm trees, including:

Type of Palm Sugar Scientific Name Common Name

Sugar Palm Sugar Arenga pinnata Arenga palm sugar

Coconut Sugar Cocos nucifera Coconut palm sugar

Date Palm Sugar Phoenix dactylifera Date palm sugar

Nipa Palm Sugar Nypa fruticans Nipa palm sugar

Sugar Palm Sugar (Arenga Palm Sugar) – Arenga pinnata

 Extracted from the sap of the sugar palm tree

(Arenga pinnata).
 Sap contains 12-15% natural sugars, mostly
sucrose, with some glucose and fructose.
 It is boiled and reduced to form sugar
granules, paste, or blocks.
 Used in Southeast Asian cuisine, particularly in
Indonesia, Thailand, and Malaysia.
 Has a rich, smoky, and caramel-like flavor.

Coconut Sugar – Cocos nucifera

 Comes from the sap of coconut palm trees

(Cocos nucifera).
 Contains 70-80% sucrose, making it naturally
sweet.
 The sap is collected, boiled, and dried into
granulated coconut sugar.
 Processed by boiling the sap until it crystallizes
into granules.
 Retains minerals like iron, potassium, and
magnesium.
 Has a mild caramel taste and is used as a
healthier alternative to white sugar.
 Main Products: Coconut sugar and coconut nectar syrup.
 Industries: Food and beverage (especially as a natural alternative to
refined sugar).

Date Palm Sugar – Phoenix dactylifera

 Derived from the sap of date palm tree

(Phoenix dactylifera) or from ground dried dates.
 Rich in sucrose, fructose, and glucose, making
it a high-energy natural sugar.
 Contains fiber, antioxidants, and minerals that
refined sugar lacks.
 Used in Middle Eastern and North African
cuisine for desserts and syrups.
 Naturally moist and soft, making it great for
baking.
Nipa Palm Sugar – Nypa fruticans

 Extracted from the sap of the nipa palm tree (Nypa

fruticans), commonly found in mangroves.
 High in sucrose, similar to sugarcane juice.
 Used to make syrups, sugar, vinegar, and
fermented drinks.
 Found in coastal areas of Southeast Asia,
particularly in the Philippines and Malaysia.
 Known for its mild sweetness and versatility in
cooking.

6. Corn Sugar (Dextrose - From Corn Starch)

 Corn contains starch, which can be broken

down into glucose and converted into various sugar
forms.
 Extraction Process: Corn starch is broken down
enzymatically into glucose and further processed into
high-fructose corn syrup (HFCS).
 Main Products: Corn syrup, high-fructose corn syrup (HFCS), and dextrose.
 Industries: Food and beverage (especially in processed foods and soft drinks).
 SUMMARY TABLE
Sugar Source Main Sugar Sugar Content Sugar Content Main Products
Type (Before (After Processing)
Processing)

Sugar Cane Sucrose 10-20% (in raw 99% (in refined Granulated sugar, raw
juice) sugar) sugar, molasses,
jaggery

Sugar Beet Sucrose 16–20% (in raw 99% (after Granulated sugar,
beet) refining) molasses

Sweet Sucrose 10–15% (in juice) 65-80% (in syrup) Sorghum syrup, ethanol
Sorghum

Sugar Maple Sucrose 2–5% (in sap) 66% (in maple Maple syrup, maple
syrup) sugar

Honey Fructose & 80% (natural 80% (no major Honey, honey-based
Glucose honey) processing) sweeteners

Sugar Palm Sucrose, 12-15% (in sap) 80% (in Granulated sugar,
Sugar Glucose & granulated sugar blocks, palm
Fructose sugar) syrup, jaggery

Coconut Sucrose 10-15% (in sap) 70–80% (in final Coconut sugar,
Sugar sugar) coconut nectar syrup

Date Palm Sucrose, 70-75% (in dried 75% (in syrup & Date syrup, date
Sugar Glucose & fruit) jaggery) jaggery, liquid
Fructose sweeteners

Nipa Palm Sucrose, 12-17% (in sap) 75-85% (in final Nipa syrup, fermented
Sugar Glucose & sugar) vinegar, nipa sugar
Fructose cakes

Glucose & 0% (raw corn, but 100% glucose Corn syrup, High-
Fructose starch is (dextrose), or 42- Fructose Corn
Corn Sugar
converted) 90% fructose Syrup(HFCS), dextrose
(HFCS)
 CHEMICAL/MANUFACTURING PROCESSES
The operations/processes below are listed as well their definition and purpose in the
production of sugar.

PRE-PROCESSING OPERATIONS

OPERATIONS DEFINITION PURPOSE

Harvesting The process of cutting and To obtain the raw
gathering mature material (sugarcane)
sugarcane stalks or sugar for subsequent
beet roots from the field. processing. Efficient
harvesting minimizes
cane damage and
maximizes usable
material.

Weighing Measuring the harvested To accurately

sugarcane or sugar beets determine the amount
to determine their weight, of raw material
often done to track yield received. This data is
and facilitate accurate essential for production
processing. planning, cost
accounting, and yield
calculations

Sampling Taking representative To assess the quality of

samples from the harvested the raw material (e.g.,
crop for quality analysis, sugar content,
such as sugar content, impurities). This
moisture level, and purity. information guides
processing parameters
and predicts final sugar
yield.

Storing Storing the harvested To prevent the

sugarcane or sugar beets in sugarcane from spoiling
appropriate facilities, such before it's made into
as silos or warehouses, to sugar.
maintain their quality and
prevent deterioration
before processing.
 UNIT OPERATIONS

OPERATIONS DEFINITION PURPOSE

It involves using To break down the
Crushing mechanical force to harvested sugar cane
reduce the size of solid into smaller pieces for
materials. The material is further processing. They
broken down into smaller are torn and/or
pieces or particles by this shredded by crushers in
process. preparation for
removing the juice.They
are only for increased
efficiency of
extraction.
Milling Entails pulverizing or To extract juice from
grinding solid materials into the shredded sugar
finer particles. It's frequently cane. Juice and
used to turn materials into bagasse are the
powders or to get them products obtained in
smaller so they can be milling.
processed further.

Filtration Separates solids from liquids To separate solids from

or gasses. The solid particles liquids in the sugar juice
are retained in the filter after clarification The
while the liquid or gas is juice is pushed through
allowed to flow through. a series of filters to
remove any remaining
impurities.
Evaporation In this process, the liquid To remove water from
phase is turned into vapor the sugar juice,
in order to be removed increasing its
from a solution or concentration. This
suspension. This method of process yields syrup or
eliminating the solvent is molasses or the
frequently used to concentrated juice.
concentrate solutions.
Crystallization Involves the formation of To induce the formation
crystals from a of sugar crystals from
supersaturated solution. the concentrated
Crystal products can be sugar solution.
made with it or substances
can be purified with it.
Centrifugation Uses centrifugal force to To separate sugar
separate mixture crystals from the
components according to remaining liquid
differences in density. It is (molasses) after
frequently used to divide a crystallization. The syrup
liquid mixture's phases or to is concentrated until
separate solids from crystal formation
liquids. begins.
Drying/Cooling Entails either removing To remove excess
moisture from a material or moisture from the sugar
lowering its temperature. crystals and cool them
These procedures are down for storage and
employed to preserve or packaging.
get materials ready for
handling, shipping, or other
uses.
The process of separating The dried crystals pass
Sieving particles according to size. over a series of screens
Material can be sorted into where they are graded
various size fractions or according to size.
undersized or oversized
particles can be eliminated
from a mixture using this
technique.

UNIT PROCESSES

PROCESSES DEFINITION PURPOSES

Elimination of To remove impurities such as
contaminants, dirt, plant debris, and other
Clarification suspended solids, solids from the sugar juice and
and impurities from also to clarify the sugar syrup
a liquid or solution. obtained from affination,
ensuring it meets quality
standards. The juice is being
clarified by Liming, Sulphitation,
Phosphatation, and
Carbonation. This
process process is designed to
remove both soluble and
insoluble impurities.
 Affination It involves the This process helps to purify the
treatment of raw sugar crystals and improve their
sugar crystals with quality, making them suitable
sugar syrup to for further processing into
remove impurities refined sugar products.
and undesirable Affination is an important step in
substances such as the sugar refining industry to
molasses. produce high-quality sugar for
consumption.

PROCESS FLOW DIAGRAM OF SUGAR CANE

SUGAR PRODUCTION PROCESS

1. Harvesting and Transporting
Sugar cane is grown in tropical regions where it benefits from
abundant rain and sunlight. It is typically replanted every 5 to 7 years using
cuttings. This merhod is called vegetative propagation or clone propagation.
 It is supported by organic and mineral fertilizers, plant protection, and
machinery operations, which consume about 100 kg of fuel per tonne of
sugar produced.
Once matured, the sugar cane is harvested and transported quickly to
nearby sugar mills to minimize sucrose loss due to fermentation.
2. Weighing, Sampling, and Storage
At the sugar mill, sugarcane deliveries undergo weighing, sampling,
and storage before processing. Trucks are first weighed on a large scale to
determine the net weight of the cane. A small, representative sample is then
collected and analyzed to assess the cane‘s sugar content, fiber, and
impurities. After sampling, the cane is kept for a short time before entering the
mill. Prompt storage and quick processing are crucial, as delays can lead to
sucrose loss due to natural fermentation.
3. Juice Extraction & Bagasse
It is then shredded and crushed in large industrial machines to extract
the juice. The leftover fibrous material, known as bagasse, is not wasted—
instead, it is used as a renewable fuel source. Bagasse is burned to produce
steam, which powers the mill‘s operations and can also generate electricity,
making the process highly energy-efficient.
4. Removal of Impurities
The extracted juice contains impurities, which are removed through a
clarification process involving lime.
5. Syrup Formation
The purified juice is then concentrated using evaporators, which
remove water and yield a thick, sugar-rich syrup.
6. Crystallization & Centrifugation
This syrup undergoes crystallization, where sugar crystals begin to form.
The resulting mixture is placed in centrifuges to separate the sugar crystals
from molasses.
7. Fermentation & Distillation
In sugar mills, fermentation and distillation are used to convert sugar-
rich byproducts like molasses into ethanol, a renewable biofuel. During
fermentation, yeast breaks down sugars into alcohol, which is then separated
and purified through distillation. The main product is ethanol, used in fuel or
industry, while the leftover liquid residue—called vinasse—is rich in nutrients
and commonly reused as an organic fertilizer, supporting sustainable
agriculture and waste reduction.
8. Outputs
 Lime fertilizer (300 kg)
 Raw sugar (1,000 kg/tonne of cane)
 Molasses (400 kg)
 Ethanol (600 L)
 Vinasse fertilizer (200 kg)
 Electricity (0–100 kWh)
PRODUCTS
The main industry where sugar is the primary product is the sugar industry, which
includes the cultivation, processing, and refining of sugarcane and sugar beets.

1. Sugar Industry (Primary)

 Sugarcane and Sugar Beet Farming – Growing raw materials for sugar
production.
 Sugar Processing and Refining – Extracting and refining sugar for commercial
use.

2. Food and Beverage Industry

 Confectionery Industry – Producing candies, chocolates, and sweets.
 Beverage Industry – Used in soft drinks, fruit juices, energy drinks, and alcoholic
beverages.
 Bakery and Dairy Industry – Sugar is essential in cakes, bread, pastries, ice
cream, and yogurts.
 Processed Food Industry – Used in sauces, cereals, jams, and frozen foods.

3. Biofuel and Ethanol Industry

 Sugar is fermented to produce ethanol, which is used in biofuels and
alcoholic beverages.

4. Pharmaceutical Industry
 Used in medicinal syrups, lozenges, and coatings for tablets to enhance taste
and preservation.

5. Cosmetic and Personal Care Industry

 Sugar is a natural exfoliant in scrubs, toothpaste, lotions, and skincare
products.

6. Paper and Packaging Industry

 Bagasse (sugarcane byproduct) is used for eco-friendly paper, packaging,
and biodegradable products.

7. Animal Feed Industry

 Sugar byproducts like molasses are used in livestock feed.

8. Textile Industry
 Used in dyeing and finishing fabrics.

9. Adhesives and Binders

 Sugar derivatives are used in glue and industrial applications.
 WASTES FROM SUGAR INDUSTRY

POLLUTION PROBLEMS SOLUTIONS/PREVENTIONS

Air Pollution Air pollution from sugar mills is minimal  Water sprays in dusty
but arises from cane unloading (dust), zones.
cutting (fibers), bagasse burning  Exhaust fans and cyclone
(smoke), and waste dumping (odor). separators to trap sugar
dust.
 Use of fly ash capture
systems.
 Regular air quality
monitoring.
Wastewater The wastewater is generated from  Regular maintenance of
different sections of the industry such treatment systems.
as mill house, boiler blowdown, rotary  Storage of untreated
filter and condensate, leakage from water in artificial lakes.
pumps and pipes in the evaporators  Reuse of treated water for
and centrifuge house, along with floor cleaning, irrigation,
periodical floor washings. and agriculture.

Solid Waste Agricultural residues (e.g., cane tops  Proper storage and reuse
and roots) - used as animal feed and of solid waste
organic fertilizer.  Full treatment of
wastewater before land
Bagasse - fibrous residue post juice application
extraction, used as boiler fuel for steam  Covered waste storage to
and electricity. prevent leachate and
contamination
Ash from bagasse combustion - used
to improve soil fertility and as an
adsorbent.

Filter mud - obtained during juice

clarification; rich in micronutrients.

Molasse - byproduct post-centrifuging;

used in the pharmaceutical and
distillery industries.
REFERENCES

Corn Refiners Association. (n.d.). Corn sugar and high-fructose corn syrup (HFCS)
production. Retrieved from https://corn.org

Etymology World. (n.d.). Sugar. Etymology World. Retrieved March 28, 2025, from
https://etymologyworld.com/item/sugar

Fine Dining Lovers. (Lovers, F. D.). (2023, April 3). 10 most common types of sugar and
their uses. https://www.finedininglovers.com/explore/articles/10-most-common-
types-sugar-and-their-uses

GeeksforGeeks. (n.d.). Sucrose. GeeksforGeeks. Retrieved March 28, 2025, from

https://www.geeksforgeeks.org/sucrose/

IvyRose Holistic. (n.d.). Types of sugar. IvyRose Holistic. Retrieved March 28, 2025,
from https://www.ivyroses.com/HumanBiology/Nutrition/Types-of-Sugar.php

International Society of Sugar Cane Technologists (ISSCT). (n.d.). Sugarcane and

beet sugar processing. Retrieved from https://issct.org

Megguer, C. A., et al. (2017). Glycolysis is dynamic and relates closely to respiration
rate in stored sugarbeet roots. Frontiers in Plant Science, 8, 861.
https://doi.org/10.3389/fpls.2017.00861

Reflections Live. (n.d.). The history behind India's invention of crystallized sugar and
how it scattered across the world. Reflections Live. Retrieved March 28, 2025, from
https://reflections.live/articles/25/the-history-behind-indias-invention-of-crystallized-
sugar-and-how-it-scattered-across-the-world-654-kig3c2xq.html

Sucden. (n.d.). Process flowcharts. Retrieved from

https://www.sucden.com/en/products-and-activities/sugar/process-flowcharts/

ZBiotics. (n.d.). What is sugar? ZBiotics. Retrieved March 28, 2025, from
https://zbiotics.com/blogs/journal/what-is-sugar