Gruopo Azucarero Cibao, S. A

The refining of sugarcane into sugar has traditionally been done in two stages. The first stage is the production of a raw sugar by the milling of freshly harvested sugarcane, usually done locally in the sugarcane-producing regions. In a sugar mill, sugarcane is washed, chopped, and shredded by revolving knives. The shredded cane is mixed with water and crushed. The juices (containing 10-15 percent sucrose) are collected and mixed with lime to adjust its pH to 7 which arrests sucrose's decay into glucose and fructose, and precipitates out some impurities. The lime and other suspended solids are settled out, and the clarified juice is concentrated in a multiple-effect evaporator to make a syrup with about 60 weight percent sucrose. The syrup is further concentrated under vacuum until it becomes supersaturated, and then seeded with crystalline sugar. Upon cooling, sugar crystallizes out of the syrup. Centrifuginging then separates the sugar from the remaining liquid (molasses). Raw sugar has a yellow to brown color. To produce a white sugar, sulfur dioxide is bubbled through the cane juice before evaporation so as to bleach color-forming impurities into colourless ones. Sugar bleached white by this means is called mill white, plantation white, and crystal sugar. It is the form of sugar most often consumed in the sugarcane-producing countries.

The fibrous solids, called bagasse, remaining after the crushing of the shredded sugarcane, are burned for fuel which makes a sugar mill more than self-sufficient in energy. Any surplus bagasse can be used for animal feed, in paper manufacture, or burned to generate electricity for the local power grid.