GEOGRAPHY PROJECT

NAME : MUHAU ELLEN

SCHOOL : KAWAMA SECONDARY
SCHOOL
GRADE : TWELVE (12)
CENTER NO : 3459
EXAM NO : 200303440024
YEAR : 2025
TITLE : SUGARCANE
PREPARATION
SUPERVISOR : MRS KOLO
TABLE L OF CONTENTS
ACKNOWLEDGEMENTS.........................1
INTRODUCTION…………………………...2
LOCATION…………………………………3
AIMS ………………………………………..4
OBJECTIVES……………………………….5
HYPOTHESIS………………………………6
METHODOLOGY…………………………..7
DATA PRESENTETION……………………8
PROBLEMES AND LIMITATIONS............9
CONCLUSION AND EVALUATION………10
RECOMMENDATIONS……………………..11
REFERENCE…………………………………12
 ACKNOWLEDGEMENTS
My grateful acknowledgement is made to all the people
and teachers that helped me in doing this project and
gathering this information for this project.
I also wish to express my sincere gratitude to my parent,
my friends and my lovely teachers of Kawama School for
the support and the guidelines they gave me on how to
do this project.
A special thanks goes up in heaven to the almighty God for
the protection he is giving me, the, power and the ability to
do this project, without his help I wouldn`t have managed
to carry this project to the end.
The last thanks goes to the Zambia sugar management
for providing adequate information on how to do this
project.
 INTRODUCTION
Zambia Sugar Company the second largest agro based
industry after textiles; Zambia is an important cane
producing country and is ranked the 3 rd. in the world.
Acreage and 15th in the sugar production its share in
value added of agriculture and the gross domestic
product {G.D.P} are
3.5 % and 0.7% respectively.
Sugar is the vital ingredient in most of our dairy
consumption, articles for example soft drinks, juice tea,
biscuits, sweetmeats, bakery items deserts etc., it is a vital
need in our societies.
BACKGROUND OF SUGAR
COMPANY
During the year 1997-1998 there were 4 sugar mills or
companies in Zambia and it produced sugar. sugar cane
was grown on small pieces of land and it letter grow or
expand and they started growing sugar cane on over a
million hectors and provides the raw materials for
Zambia`s 4 sugar mills or companies, Nakambala sugar
limited company was established as a public company in
the year 1982, Nakambala sugar company is the largest
sugar mill in Zambia having a cane crushing capacity of
over 9,000tones per day.
 LOCATION
Zambia Sugar Company is situated in Mazabuka district of
southern province. The institute is about 6 kilometers
from the town center.
 AIM
1. Investigate the process of
sugar preparation and knowing
the methods used.
 OBJECTIVES
 To know the procedure of the production of sugar
by the company from the state of being a raw
material to the finished products.
 HYPOTHESIS

1. CLEANING
2. GRINDING/SLICING
3. JUICE EXTRACTION
4. PURIFICATION
5. EVAPOURATION
6. CRYSTALISATION
7. REFINARY
8. SEPERATION
9. PARKING
 METHODOLOGY
PRIMARY DATA
1. Interviews
2. Questions
3. Observation

INTERVIEW

An interview is a method of data collection where the information is

taken from the respondent verbally.
I used interviews because the employees were so educated that
they did not fail to answer the questions that I asked. It was also
possible for me to use this because the employees had enough
time to attend and take me around the industry for more research I
required.

QUESTION

A questionnaire is a method of data collection where the

information is taken from the respondent using questions which are
usually submitted to respond and collect from them after
sometimes.
I used this method in order to get more information from employee
who were very busy that such that they failed to attend to me at
that point in time.

OBSERVATION

Observation is a method of data collection where information is

taken using the general view and assumption of the area under
discussion
I used this method by a general view of the site which gave then a
lot of assumption and because I did not disturb teachers, my fellow
pupils for guidance and employee.

SECONDARY DATA

This is a method of data collection from written source such as

books, newspapers, magazine and internet etc.
I used this method because I had enough resources and privileges
to access the required materials and information. This method is
clear for someone to understand the concept under discussion than
verbal information where some points may not be well defined in
certain books were used such as general geography, also printing
copies of the news and some newspapers such as the times of
Zambia has been used.

DATA PRESENTATION
After the research and the interviews with of processing of
sugar I got this data

HOW TO PROCESS ARE:

CLEANING
After the cane arrives at the mill or factory yards it is
mechanically unloaded and excessive soil and rocks are
removed.
Later the cane is cleaned by flooding the carrier with warm
or by spreading the cane on agitating conveyer’s belts that
pass through drums.
At this point the cane is clean and ready to be milled.
 GRINDING AND SLICING
After the cleaning process a machine led by the series of
rotating knifes, shreds the cane into pieces, this is
known as GRINDING.
During the grinding period hot water is sprayed to the
sugar cane to dissolve any remaining hard sugar, the
smaller pieces of cane are than spread out on a
conveyer belt.
 JUICE EXTRACTION
The shredded piece of sugar cane travel on the convey
belt through a series of heavy duty rollers, which extracts
juice from the pulp.
The pulp that remains or bagasse is derived and used as a
fuel or used to manufacturing of electricity that is used in
the factory and supplied in Zambia sugar compounds.
The raw juice moves on through the mill to be clarified.
 PURIFICATION OF THE JUICE
The juice from the mills, a dark green color is acid and
turbid the clarification or defection process is designed to
either soluble and insoluble particles or impurities such as
sand, soil, and ground (crowds & rocks).
That have not been removed by preliminary screening
agent, carbon dioxide and the milk to a lime are added to
the liquid sugar mixture and it is heated to the boiling
point, as the process of CLARIFICATION begins.
As the carbon dioxide travels through the liquid it forms
calcium carbonate, which attracts non-sugar debris (fats,
gums & wax) from juice and pulls them away from the
sugar juice the juice is then pushed through a series of it
to remove any remaining impurities.
The muds separate from the clear juice through
sedimentation, the non –sugar impurities are removed by
continues filtration.
The final clarified juice contains about 85% water has
some composition as the raw extracted juice except for the
removed impurities.
 EVAPOURATION
To concentrate this clarified juice about two thirds of the
water is removed through vacuum evaporation.
Generally, four vacuum –boiling cells or bodies are
arranged in series so that each succeeding body has a
high vacuum and there for boils at a lower temperature.
The syrup leaves the last body continuously with about 65%
solid 35% water.
 CRYSTALIZATION
Crystallization process take place in vacuum pans which
pail the juice at the lower temperature under the vacuum.

When the juice concentrates it is seeded with tiny sugar

crystals which provides the nucleus for large crystals to
form and grow, when the crystals reach to the desired size
the process is stopped.
The remaining mixture is a thick mass of large crystals
which is sent to a centrifugation to spine and dry the
crystals. The raw sugar, still inedible.
 REFINARY
Raw sugar is transported to sugar cane refinery for the
removal of molasses, minerals and other non-sugar, which
still contaminate the sugar.
This is known as the PURIFICATION, raw sugar is mixed a
solution of sugar and water to loosen the molasses from
the outside of the raw sugar crystals, producing a thick
matter or substance known as MAGMA.
The large machines the spines the magma, which
separate the molasses from crystals are promptly
washed, dissolved and the filtered to remove impurities.
The golden syrup is then sent through filters to remove
the color and water, then what is left is a clear
concentrated syrup and is again fed into vacuum pan.
 SEPERATION AND PARKAGING
After the final evaporation and drying process is done,
screens separate the different the sized sugar crystals are
packaged and shipped labeled as white, refined sugar.
 PROBLEMS AND LIMITATION
Undertaking this project exposed me to a lot of problems
and challenges the major problem I personally faced was
the issue of communications with the bosses who
seemed to be ever busy, then finally I went personally
without making an appointment but nevertheless they
were very co-operative and answered all questions.
 CONCLUSION
Sugar industry has a potential to achieve heights in
Zambia if major steps are taken into consideration in this
regard.
The sugar industry being the second largest agro
based industry faces a lot of problem and if steps for
its betterment are not taken, this industry can collapse
which will result in importing sugar from foreign
countries and would result in an increase in the trade
deficit.
Other than sugar we can diversify and produce ethanol
which has been proved to be very helpful in developing
economies and ease our import bill.
 RECOMMENDATIONS
The company can also take into account how much profit
they would get from the production of ethanolic products.
This would reduce on its expensive on fuel for their
machineries.
The company should also consider the needs of the local
people and deploy the majority.
And lastly but not the least, chemical usage should be
limited for a prosperous county.
 REFERENCES
 Google (30 May, 2020) “location of Zambia sugar”
google maps.
 Illovo sugar Africa (30 October 2019) “Zambia sugar plc
trading statement
 Zambia water forum (2019). “field trips nakambala sugar
estates”