The production of sugarcane in Brazil in 2016/17 was 657 million tons. Of the total harvested were produced 27.8 billion liters of ethanol and 38.7 million tons of sugar.

In the State of São Paulo, sugarcane is the main product of São Paulo agriculture. Its participation in the value of the total agricultural and forestry production of the state in 2016 was 35.8% (R $ 28.07 billion).

The crop occupies approximately 5.88 million ha in the state, approximately 100 thousand Units of Agricultural Production (UPAs), and the largest producing regions are the Rural Development Offices (RERs) of Barretos, Orlândia and Ribeirão Preto.

According to data from the Sugarcane Production Monitoring System of the Ministry of Agriculture, Livestock and Food Supply, 41.7% of the sugar and alcohol producing plants are located in the State of São Paulo.

São Paulo's production represented 55.2% of the national production of sugarcane, 49.3% of ethanol production (13.7 billion liters) and 62.2% of sugar production (24.0 million tons).

Quality Certification

FSSC 22000 is recognized by the Global Food Safety Initiative (GFSI). This allows the organization to use the FSSC 22000 standard to meet the requirements of several global retailers or large brands using a single, internationally recognized food safety management system.

Supply capacity

We are absolutely backed by one of the largest sugar sellers in Brazil, allowing us to guarantee several large volume operations simultaneously.

Sugarcane from Brazil
Although there are other applications, sugarcane is used primarily as a raw material for the production of sugar and alcohol.

Carbohydrates such as sugar are synthesized by various vegetables using solar energy with the use of carbon dioxide and water. Thus, they are fundamental for human food.

Because sugar is essential for human consumption, it provides man with about 13% of the energy needed for a good functioning of he human body.

It is known that sugar cane is the main raw material for procuring sugar. But with the advances of science, today it is also produced through beet. This process was later discovered in 1747, taking a long time to compete with the sugarcane market.

This type of sugar is not produced in Brazil because the country has large cane plantations. It is common in Europe because of the harsh winter, sugar cane does not develop well in that region and beet is an alternative to import, since the two types of sugar are quite similar and industrial yield is the same. All raw material is used in some way, the waste obtained, are responsible for the generation of energy, to move most of the machines, in addition, are also widely used for society as a form of fuel. It is perceived then, that it is a process that aims at sustainability, and not only the profit itself.

Harvest
Sugarcane can be harvested manually with machetes, or by mechanical cutters. In order to provide a higher harvest productivity and greater protection and gain of the rural worker, the burning of sugarcane before harvesting has been used a lot. However, this procedure has brought as residual effect to the urban centers located near the plantations, the soot. To overcome this problem, different actions are being developed, for example: development of machines suitable for mechanical harvesting of unburned sugarcane, development of sugarcane varieties with habit of natural spreading, very important for areas with inadequate topography mechanical harvesting.

The sugarcane juice extracted in the mills of the industry is pumped to the Sugar Factory through several stages of production.
Broth treatment - a process that promotes the removal of all soluble and insoluble impurities from the
broth, such as sand, bagasse, clay, etc. This is done through the heating, chemical treatment,

PRODUCTION PROCESS

decantation and sieving processes.
Evaporation - after the treatment, we obtain a transparent cane juice of slightly yellowish color that basically contains water, minerals and sugars. The purpose of the evaporation is to remove at least 75% of the water present in that clarified broth to make it into a concentrated syrup at about 65 ° Brix (% ​​solids solubles).
Cooking - this step aims at the crystallization and recovery of 80% to 85% of the sucrose present in the syrup. The system used turns the syrup into a mass that will be centrifuged.
Centrifugation - after cooking, the mass goes through a process of physical separation (centrifugation). The sugar is centrifuged and washed with hot water and steam, having as by-product the honey that can be used in the ethanol manufacturing process.
Drying - after centrifugation, the sugar is routed to the dryers for drying and then sifted. In the sequence, it is packaged in big bags of 1200 kg and stored for commercialization.

SUGAR MILLS