the process starts when beets are washing and slice into thin strips in a slicer, this process

increases the surface area of the beet to make it easier to extract the sugar. then the beets
are into preheated in a cossette scalder and later they are sent to an extraction tower. The
extraction takes place in a diffuser where the beet is kept in contact with hot water at 70°
Celsius for about an hour. This produce raw juice.
The raw juice must now be cleaned up or purified before it can be used for sugar production.
This is done by a process known as carbonatation where small clumps of chalk are grown
in the juice. The clumps, as they form, collect a lot of the non-sugars so that by filtering out
the chalk one also takes out the non-sugars. Once this is done the sugar liquor is ready for
sugar production except that it is very dilute.
The next stage of the process is therefore to evaporate the juice in a multi-stage evaporator.
This technique is used because it is an efficient way of using steam and it also creates
another, lower grade steam which can be used to drive the crystallization process.
The thick juice is boiled until crystals are formed, which are a glowing golden yellow color
because they are covered with syrup. The syrup is separated from the crystals in a
centrifuge. The remaining sugar crystals are clear as glass, and the light refracted from them
is white as snow. This sugar is dissolved and re-crystallized to produce refined sugar – sugar
that is extremely pure.
The finished sugar is dried, cooled and stored in silos, and is subsequently withdrawn and
further processed or packed.
All the by-products of this process are returned to the natural cycle. The pressed slices of
sugar beet are used as animal feed. The Carbokalk (carbolic lime) that is a by-product of
processing the juice is an excellent fertilizer.