Sugar Disaccharide carbohydrate that is readily soluble in water, colorless, odorless, usually crystallisable, sweet in taste and rich source of energy. Cane sugar is also known as Sucrose. Chemical Formula;   C12H22O11 Chemical Structure; Key Benefits;     Sweet in taste as well as energy provider Basic Food Stuff Purest form of Carbohydrates in Crystal Form Easy to handle & use (As food & non food) Fermentable product

Final Molasses Molasses or Blackstrap molasses is the residual liquid obtained during the manufacturing of raw sugar. The cane juice, after having been purified and concentrated into a thick mass is passed through a centrifuge machine which allows the mother liquor to pass through but retains the crystallized sugar. The resulting exhausted mass is very dark and has a robust somewhat bitter-tart flavor is called Molasses. Key Benefits;     Rich Organic and Inorganic Residues Source of Carbohydrates for;     Cattle feed     Fermentable products such as Industrial Alcohol and other intermediate products.

Mud Cake

Mud Cake- The impurities, carried out (Non Sugar) by cane juice are settled down and collected during the juice clarification, mixed with bagacillo and after de-sweetening by water through vacuum filters is named as mud cake. Mud Cake constitutes almost 3% of the cane processed. Key Benefits;     Biogas Rich Organic and Inorganic Residues Attractive For The Worms As a fuel in bricks kiln As a bio fertilizer for agriculture purposes

Bagasse

Bagasse- The residue of sugar cane after extraction of juice through passing a series of cane preparatory equipments and crushing mills is called Bagasse, which is rich in calorific value and is used as fuel in steam generation. Bagasse constitutes about 30% of the total sugar cane processed and contains approximately 50% moisture. Key Benefits;     Cheap & Friendly Environmental Biomass Heat Source Rich Of Cellulose for pulp industry