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Sugar production

Plantation society. Sugar production. Sugar cultivation.

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Sugar production

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  1. Rolande Chue-Edwards Plantation society Sugar production

  2. Rolande Chue-Edwards Sugar cultivation

  3. Growing the CaneSugar cane is a sub-tropical and tropical crop that prefers lots of sun and lots of water - provided that its roots are not waterlogged. It typically takes about 12 months to reach maturity although the time varies widely around the world from as short as six months in Louisiana to 24 months in some places. Where it differs from many crops is that it re-grows from the roots so the plant lasts many cycles [or 'ratoons', a word derived from the Spanish to sprout] before it is worn out. Rolande Chue-Edwards

  4. Rolande Chue-Edwards Cane HARVEST

  5. Rolande Chue-Edwards Cane harvest

  6. HarvestingSugar cane is harvested by chopping down the stems but leaving the roots so that it re-grows in time for the next crop. Harvest times tend to be during the dry season and the length of the harvest ranges from as little as 2 ½ months up to 11 months. The cane is taken to the factory: often by truck or rail wagon but sometimes on a cart pulled by a bullock or a donkey! Rolande Chue-Edwards CANE HARVEST

  7. Rolande Chue-Edwards Harvesting cane

  8. Rolande Chue-Edwards sugar mill POWERED BY SLAVES

  9. ExtractionThe first stage of processing is the extraction of the cane juice. In many factories the cane is crushed in a series of large roller mills: similar to a mangle [wringer] which was used to squeeze the water out of clean washing a century ago. The sweet juice comes gushing out and the cane fibre is carried away for use in the boilers. Rolande Chue-Edwards Sugar mill

  10. Rolande Chue-Edwards Wind powered mill

  11. Rolande Chue-Edwards Animal powered mill

  12. Rolande Chue-Edwards Animal powered mill

  13. Rolande Chue-Edwards Boiling house

  14. Boiling The juice is thickened up into a syrup by boiling off the water using steam in a process called evaporation. The syrup is placed into a very large pan for boiling, the last stage. In the pan even more water is boiled off until conditions are right for sugar crystals to grow.. Rolande Chue-Edwards Boiling house

  15. Rolande Chue-Edwards Boiling house

  16. Rolande Chue-Edwards Curing house

  17. Rolande Chue-Edwards Shipping sugar in hogsheads

  18. Rolande Chue-Edwards Sugar shipped to europe

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