{"id":3624,"date":"2024-08-19T14:31:44","date_gmt":"2024-08-19T12:31:44","guid":{"rendered":"https:\/\/www.gardel.fr\/sugar-production\/"},"modified":"2025-07-29T10:54:45","modified_gmt":"2025-07-29T08:54:45","slug":"sugar-production","status":"publish","type":"page","link":"https:\/\/www.gardel.fr\/en\/sugar-production\/","title":{"rendered":"Sugar production"},"content":{"rendered":"\t\t
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Sugar production<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tAt GARDEL, we pride ourselves on producing high quality brown sugar,
thanks to a process that has been mastered for generations and continually improved.
Discover each stage of production.<\/strong>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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1<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Reception and measurement\nsaccharimetric<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tCanes must be processed quickly: as soon as they are cut, the sugars they contain begin to degrade.
\nBefore unloading<\/strong>, an independent organization, the Centre Technique de la Canne et du Sucre (CTCS), checks the sucrose content of the raw material delivered.
Once received, the cane is stored in the yard and processed within 12 hours to preserve its full sugar content.<\/strong>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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2<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Cane crushing<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tOur plant can process up to 4,500 tonnes of cane a day.<\/strong>
The cane is first shredded, then crushed by passing through five successive mills.
The challenge is to extract almost all the sugar contained in the cane.\nAt the end of this stage, all the bagasse is sent to the nearby ALBIOMA power plant, to be burned and converted into energy.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Juice purification<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tBy decanting and filtering, the juices are cleaned of residual organic matter (…). The skimmings are used to make compost, which is then used as a soil improver in the cane fields.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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What is bagasse? <\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tThe fibrous material found after juice extraction is called bagasse.
Bagasse is a 50% moisture fiber, composed mainly of cellulose.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tOur site is connected to the ALBIOMA electrical cogeneration plant, enabling bagasse to be transported directly by conveyor belt. It is burned there, producing steam which, under pressure, drives an electric turbine.\nSome of this steam is then diverted to our sugar mill to power our evaporators and boilers.\nThanks to bagasse and the work of our planters, GARDEL contributes to the production of 20% of Guadeloupe’s electricity.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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4<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Evaporation<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tWith steam from ALBIOMA, the juice is heated in <\/strong>\nevaporators and concentrated to become syrup.<\/strong>\nGARDEL has five successive energy-saving evaporators to concentrate the sugar into syrup.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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5<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Crystallization<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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This is the crucial stage, around which the operators build up the grain to the desired size in successive cuites.
To generate crystallization, the first step is to seed the syrup with sugar dust, around which the crystal will form.
GARDELhas numerous cuites,<\/strong> some running continuously, others discontinuously, depending on the product required.
This stage, which requires highly specialized know-how, takes around 6 to 12 hours.<\/strong>
The result is a crystallized masse cuite: small crystals floating in a colored syrup.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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6<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Centrifugation<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tThe crystallized massecuite is continuously poured into turbines<\/strong> which, by centrifugal force, separate the grain from the syrup.\nIt is during the last centrifuging stage that a famous co-product is generated: molasses<\/strong>.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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What is molasses? <\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Molasses is a by-product of the sugar depletion of crystallized syrups.<\/strong>
Composed of sugars such as glucose, sucrose and fructose,
molasses has always been used in the history of sugar.
molasses is mainly used in distilleries, where, after fermentation and distillation,
molasses is used to produce traditional sugar rum.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\tPart of this molasses is used to make GARDEL rum,
the other part being sold to the Bonne-M\u00e8re distillery in Sainte-Rose.<\/strong>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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7<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Drying<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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In large cylindrical dryers, the sugar is stirred with dry air to reduce its moisture content. Sugar must be perfectly dry to ensure it keeps well.<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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8<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Packaging<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Raw sugars destined for refining in Europe are stored in bulk in our silo in Jarry, close to the port, to facilitate shipping.<\/strong> Sugars for direct consumption, also known as special sugars, GARDEL’s main product, are packaged in hermetically sealed one-ton big bags.
Our special sugars are then shipped throughout the West Indies and Europe in these big-bags or in 25kg bags, mainly to our food industry customers.
These same sugars are also the ones you find in your supermarket, packaged in 2kg to 500gr bags or even in 5gr brichettes.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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It takes an average of 48 hours to complete these stages, bringing the cane to your plate and allowing you to savor our sugar.<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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You may also be interested in<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Here’s a suggestion of pages to discover
all the skills and know-how that go into cane sugar.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\tHere is a suggested page to learn more about GARDEL and our sugar\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The sugarcane industry in Guadeloupe<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t<\/path><\/svg>\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\tDiscover the players in the cane industry <\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Sugar production At GARDEL, we pride ourselves on producing high quality brown sugar, thanks to a process that has been mastered for generations and continually improved.Discover each stage of production. 1 Reception and measurement saccharimetric Canes must be processed quickly: as soon as they are cut, the sugars they contain begin to degrade. Before unloading, […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"elementor_header_footer","meta":{"footnotes":""},"class_list":["post-3624","page","type-page","status-publish","hentry"],"yoast_head":"\nSugar production - Sucre GARDEL<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.gardel.fr\/en\/sugar-production\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sugar production - Sucre GARDEL\" \/>\n<meta property=\"og:description\" content=\"Sugar production At GARDEL, we pride ourselves on producing high quality brown sugar, thanks to a process that has been mastered for generations and continually improved.Discover each stage of production. 1 Reception and measurement saccharimetric Canes must be processed quickly: as soon as they are cut, the sugars they contain begin to degrade. 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