Its midway into November and the rains continue. What is good for one crop is not good for
another. Sugar cane doesn’t need more rain, it needs to grow and produce more
sugar.
We are at a sugar cane finca today to learn about the
process. Cane is still harvested by hand;
if the cane is not burned in the fields, gathering is an itchy activity for the
workers. The 8 foot cane is stripped and
cut into 3 or 4 pieces. The pieces are
fed into a grinder (top photo with a stalk shown for an example). The pulp coming from the grinder is fed onto a
conveyor and into a large hot tank where it is heated until the sugar is
liquid. As a gravity-fed process, the
liquid passes through 3 more very hot stainless steel tanks where impurities
are filtered out at each tank.
The
contents at the last and lowest tank are drained into a stainless steel cart
and wheeled into the molding room (last photo). In the molding room, Francisco pours the liquid sugar into
wooden molds using the little shovel sitting on the table. Francisco levels the molds with the wooden
pallet (notice his hand), clearing excess sugar from the mold creating a
uniform product.
Excess sugar is captured and reprocessed to be used again.
When the sugar begins to harden, the sugar cone is removed
from the mold and all the sugar cones are immediately wheeled into a “clean”
room where women wrap the small blocks with the husks from corn ears.
The corn is not needed and given to the workers for free as
the processor only wants the wrap for their sugar product.
Sugar has received a lot of bad press but this brown sugar
is pure, has vitamins and is a healthy product.
At the January harvest and processing, they are going to make sugar
syrup for us to use on our pancakes.
This is currently the only modern processor of sugar cane in
Central America. Who would like a tour?
David y Nancy