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SUCANJU
How we manage our work?
Sugarcane is our planet’s largest food crop. Approximately 80% of the sugar consumed globally is produced from sugarcane, and around 1.5 billion tonnes were produced from farming in 22/23. Sugarcane is also the raw material for many of the pure sugars, cocktails making, and etc, we manufacture at SUCANJU. We could take a closer look at sugarcane manufacturing, including sugarcane cultivation, sourcing and bulk production. Discover what happens to sugarcane on its journey from field to final destination.
1
Cultivating sugarcane
All the sugar cane that we process in SUCANJU has an average of 22.5 brix degrees of sweetness. It is harvested from the best land on planet earth for the cultivation of sugar cane. In Valle del Cauca, Colombia we have the best climatic and geographical conditions (rich soils and optimal altitude) and pure and fresh water of the best quality. Because we are in a tropical country we have sun all year round, so we never stop producing sugarcane.
It is cane cultivated with dedication in an organic way, without chemicals, which makes it optimal to produce the best juice.
2
Sourcing sugarcane responsibly
Our sourcing team often travel to meet sugarcane farmers and suppliers, engaging in person with the suppliers we use. This enables us to find the best plantations, mills and refineries while building strong partnerships with people on the ground and their wider communities. How this works in practice is detailed in our Sustainable Procurement Policy. Our approach to sourcing raw sugarcane is highlighted on our responsibility page and sourcing sugar page.
3
Juice Extraction
Crushing: The sugarcane billets are fed into crushers or mills that use rollers or mechanical pressure to extract the juice. The crushing process may involve multiple stages, where the cane is pressed several times to extract as much juice as possible.
Juice Filtration: The extracted juice is filtered to remove any solid particles, such as fiber or other impurities. This can be done using fine mesh filters or centrifugation.
5
Freezing
Freezing tunnel
After box packaging, the product is subjected to freezing by compressed air or by impact or blast freezing by convection. (Blast Freezing) Cold air is circulated at high speed over the
product. The air extracts heat from the product. This air with a higher temperature passes through a heat exchanger, where a refrigerant fluid removes its heat and recirculates cold
again. The objective is to submit the peeled cane that enters the system cold to a temperature of approx. -25°C to bring each unit to -18°C in a term of 4 to 5 hours. Thus we maintain the organoleptic and microbiological stability of the Peeled sugar cane. Pallets with product units for quick freezing are located within
4
Packaging and Distribution
Fresh Juice or Syrup: If supplying fresh sugarcane juice or syrup to distilleries or food manufacturers, it’s packaged in sealed containers to maintain freshness. This can include bottles, drums, or bulk containers.
Molasses or Concentrates: For products like molasses or syrup intended for rum or vodka production, the product is typically transported in bulk to distilleries or manufacturers.
5
Quality Control and Compliance
Testing: Throughout the process, quality control tests are performed to ensure the product meets the required standards for alcohol production or sugar manufacturing. This can include sugar content, pH levels, and purity.
Certifications: For businesses supplying to distilleries or food producers, ensuring compliance with local and international standards is critical. This includes adhering to food safety regulations, environmental standards, and sustainability certifications.
