COSUMAR :

COSUMAR, a major player in the agri-food industry, is one of the first

industrial companies that have established themselves in Morocco. Founded in 1929, the company is
today one of the most dynamic agribusiness companies on a national scale.
Its main goal is to ensure the regular supply of the market with white sugar.
COSUMAR, the national sugar operator and aggregator of the sugar industry, displays
also its ambition for international growth, which began three years ago with the announcement
the first implantation projects in Saudi Arabia and Guinea Conakry, as well as with
a growing portfolio of export clients.
COSUMAR, as a pioneer in integrating development goals
durable at the heart of its activities, has taken into account the expectations of the many stakeholders
engaging its ecosystem by deploying a variety of actions in favor of preservation
of the environment and social development.
 1. Identity card:

2. The Sugar Sector in Morocco:

The Moroccan sugar industry plays an important role in the country's economy. In
In fact, this industry has benefited from significant government and private investments, which
contributed to the expansion of local sugar production, which now covers approximately 47
percentage of the country's demand in an integrated framework.

Sugar crops also contribute substantially to the improvement

the incomes of farmers, of whom there are around 80,000, who cultivate
surface not exceeding on average one hectare. Moreover, this sector creates every year
more than 9 million seasonal work days, in addition to permanent positions in
industry and services (sugar refineries, transport, trade, etc.), which leads to
significant effects on employment.
Furthermore, due to its agro-industrial integration, this sector has fostered the emergence
of regional development hubs around sugar factories and thus contributes to improvement
the living conditions of rural populations. From an organizational standpoint, this sector is
represented by the Moroccan Interprofessional Federation of Sugar (FIMASUCRE),
recently created (June 2007).
The objective of FIMASUCRE is to improve the capacity of the Moroccan sugar sector to
to produce and market high-quality products at competitive costs and
easily accessible to customers. To achieve this, it has set itself a number of
missions, including:

The organization, development, and integration of the sugar industry.

the strengthening of consultation and coordination among the different
partners aimed at developing the sugar sector in agricultural and industrial aspects.
The defense of the interests of sugar plant producers and processors.
the exchange of information and scientific and technical expertise and adherence
to the national and international organizations concerned with the sugar sector and the
participation in organized demonstrations in this sector.
The implementation of research and development actions for promotion of the
sector and the increase in farmers' income.
The sale to the Moroccan company COSUMAR of all the state’s holdings in
the capital of the four sugar companies SURAC, SUNBEL (Gharb-Loukos), SUTA (Tadla)
and SUCRAFOR (Moulouya) was carried out with the aim of completing the entire privatization
of the sugar sector in Morocco. This is the culmination of a process that has lasted several years,
especially since the national sweets have been listed among the companies that can be privatized
since 1990 and have been the subject of several attempts at sale.
The examination of the offers revealed that the offer from the private group COSUMAR is the most
interesting in terms of industrial investments, added value in the agricultural sector,
of acquisition price and valuation of human resources. This group projected, as early as the
cession, to invest nearly 1.600 million DH over six years and projected an increase of
25% of cultivated areas and 40% of farmers' income over the next decade.
In Morocco, the sugar sector supports more than 80,000 families who cultivate nearly
90,000 hectares of land planted with beets or sugar cane. The installed capacity
allows the production of more than 500,000 tons of sugar per year, or about 50% of the
national consumption. The annual consumption per capita averages 35 kg.
 This privatization is part of a major development project.
the sugar industry in Morocco. It marks the State's desire to instill a new
dynamic in the sector both in agriculture and industry. It will also equip
Morocco of an operator having the required size to evolve and develop both in terms of
regional rather than international and able to forge partnerships with major groups
global sugar producers.

3. History of the COSUMAR group:

The story of COSUMAR is intertwined with the beginning of industrialization of the
white sugar production in Morocco. Once handmade, it was in 1929 that it was
created the first sugar refinery in Casablanca in the Roches Noires neighborhood. Let's discover
the key dates that mark the history of this great Moroccan company.

Birth of COSUMA (1929): Creation of the historic site of the Casablanca refinery
by The New Company of Sugar Refineries of SAINT LOUIS of MARSEILLE. It
produces 100 tons of sugar per day, exclusively in the form of sugar loaves.

COSUMA becomes COSUMAR (1967): The Moroccan state acquires 50% of the capital of the
society.

COSUMAR: SUBSIDIARY OF THE 1ST PRIVATE GROUP, ONA (1985): The ONA group
take control of the capital of COSUMAR, now listed on the Stock Exchange of
Casablanca.

ACQUISITION OF THE SUGAR FACTORIES OF DOUKKALAS (1993): COSUMAR absorbs the

sweets from Doukkala (Zemamra and Sidi Bennour), of which he already held a share
significant.

BIRTH OF A GROUP (2005): Acquisition of the 4 public sugar companies

SUTA, SURAC, SUNABEL and SITE OF ZAIO.
THE FIRST MODERNIZATION INVESTMENTS (2006): Project
extension of the processing capacity of beets to 15,000 tons of beets/day of the sugar factory
from Sidi Bennour, amount of the investment: 850 million Dirhams.

AGGREGATOR MODEL OF THE SUGAR SECTOR (2009): Barid Al Maghrib

dedicates a stamp to the Moroccan sugar industry, celebrating its 80th anniversary
from its beginnings. The FAO awards the COSUMAR Group the aggregator model medal.

CGEM LABEL AND DISTINCTION "PIONEER OF CSR" (2012): COSUMAR

receives the CGEM label for Social Responsibility and is distinguished as a Pioneer of CSR in
Africa by the RSE Institute

WILMAR's ENTRY INTO THE GROUP'S CAPITAL (2013): SNI sells 27.5% of
COSUMAR capital for the Singaporean group WILMAR

TRANSFER OF CONTROL OF COSUMAR BY SNI (2014): Introduction of a

consortium of institutional investors in the capital of this company: Axa Assurances, CNIA
Saada, RMA Watanya, SCR, Wafa Assurances, MAMDA, MCMA, CDG, CMR, RCAR
Wafa Management, CFG.

NEW VISUAL IDENTITY (2015): COSUMAR unveils its new entity

visual on the occasion of the SIAM 2015 Exhibition.

UNIFYING A BRAND (2022): The brand 'Enmer' has become a brand

uniform for all sites in MOROCCO

4. Key figures of COSUMAR:

A major player in the agri-food industry, COSUMAR is part of the landscape
Moroccan industrial company for over 90 years. Since its inception, the company has been part of the
modernity and is among the most dynamic companies in the Kingdom.
The following figures give us a clear picture of the power of the COSUMAR group in
his area of activity.
Agricultural Performances of the COSUMAR group:
b. Industrial performances:
 5. Subsidiaries of the company:
COSUMAR is composed of five companies specialized in extraction, refining and
packaging of sugar in different forms, the products are marketed under the
brand "Enmer".
oCOSUMAR SA: This company brings together the Casablanca refinery and the sugar factories.
Doukkala. The packaging plant located in Casablanca produces sugar.
the granule, the ingot, and the piece.
oSUNABEL groups the sweets of the Gharb-Loukkos region, it produces
granulated sugar. (Old brand: 'El Bellar').
oSURAC: the sugar refinery of cane located in MechraBelKsiri produces the ingot,
piece and granulated sugar. (Old brand: 'Al Kasbah').
oSUCRAFOR: Established in 1972, the Oriental sugar refinery produces sugar.
granulated white. (Old brand: 'The gazelle').
oSUTA: The sugar factories of Tadla, created in 1971, produce granulated sugar and
lingot.
a. Share of units in the central market:

b. Products and co-products from COSUMAR sites:

 Derived from the extraction of cane, beet, or the refining of raw sugar,
Molasses, pellets and bagasse are offered to industrial and agricultural clients as feed.
of livestock or in the production of yeasts. The bagasse is used internally as a source
flammable.

Implantation
 I. SUCRAFOR :

SUCRAFOR, the Sugar Refinery of the Oriental, the only sugar factory in the region,
is a subsidiary of the COSUMAR group located in the center of the Moulouya River basin
ZAIO (Nador province). Its objective is the production of granulated sugar from the
sugar beet. It manages an area of 6000 hectares dedicated to beet cultivation, and
has a processing capacity of 4500 tons of beets per day. The
SUCRAFOR markets granulated white sugar packaged in bags of 2 kg and 50 kg under the
brand "Enmer", and also valorizes the co-products resulting from sugar production:

Pellets: Derived from the processing of sugar beets, the dehydrated pulp under
Pellet form is reused as raw material for animal feed.
oMolasses: The last product of refining raw sugar, molasses is used among other things
as a substrate for the production of nutritional yeasts. It is also sold to
farmers as livestock feed.
1. Identity card:
2. Company Organization Chart:
 3. History of the SUCRAFOR site:

1970: Construction of the factory

1971: Establishment of the company and start of factory operations with a capacity
nominal processing: 3,000 tons of beet per day and 1,000 tons of sugar cane.

1997: Abandonment of sugar cane cultivation.

2004: Increase in crystallization capacity to 750 tons of white sugar per day.

2005: Acquisition of SUCRAFOR by COSUMAR following a privatization process

managed by the State.

2009: Obtaining the SMI QSE certificate.

2010: Increase in processing capacity to 4,200 tons of Beets per day.

2011: Obtaining the CSR label from CGEM.

2011: Renewal of the SMI QSE certificate.

2017: Merger absorption operation of the company by the COSUMAR Group.

4. The products and by-products of SUCRAFOR:

 II. Sugar Manufacturing Process:

1. The raw material:

The raw material for the sugar manufacturing process at SUCRAFOR is the beet.
The beet is a sugary plant, it has a water content of about 75%. The 25%
dry matter is divided as follows:
pulp or pomace (5%): this fraction insoluble in water is mainly composed of
cellulose, hemicellulose, lignins, and pectins. It finds its use in
animal feed. The pomace can degrade very quickly during storage and in
the case of a poorly conducted broadcast which could lead to a decrease in the rate
extraction.

Sugar (15-20%)

Non-sugar (5-7%): This fraction consists of nitrogenous substances (proteins,

amino acids, notably betaine), mineral salts (potassium, sodium, calcium,
magnesium), sugars other than sucrose (glucose, fructose, raffinose
(characteristic of beetroot), and organic acids (citrate, oxalate).
:
The sugar manufacturing process

Reception
It is determined by the following steps:

1.1 Balance
A truck loaded with beets goes over the weighbridge at the entrance, then it goes to
sampling to determine the impurity rate and the richness from the
polarization. Once sampled and discharged, it passes over another weighing bridge so that
in order to calculate the gross weight.
 1.2 Sampling
The truck passes under a sampler for taking samples of 20kg by a
Probe in order to carry out tare and richness analyses of beetroots.

Beet peeling:

Each delivery brings not only beetroots themselves, but various

foreign elements, such as:

- Land (whether adherent or not);

Plant material (herbs, leaves, etc.);
Stones, gravel, sands ...
Some litter.
The tare is calculated as a percentage of the gross weight delivered and is defined as follows:

Tare Gross weight−net weight

∗100%= ∗100%
Gross weight Gross weight

Sugar content of beets (their sucrose content):

Washed beets are sliced, mashed, and immediately added to a

solution of lead acetate in proportion to the weight of the shavings (26 g of shavings)
– 170 ml of solution

The mixture "grated + sub-acetate solution" correctly proportioned is sent to

a 'digestion and filtration' circuit. During the digestion phase, the movements
of agitation and the mixing time are designed to dissolve the entirety of the
sucrose.

The mixture is then filtered and the filtrate is finally analyzed by pillarization.

1.3 Unloading
The truck unloads the beets into a pit that feeds a conveyor belt.
to transport them to the storage silo.

2. Stickage
The beets are stored in a silo with a capacity of 3000 tons. The silo has 4
compartments; each compartment contains slaughter lances (3 lances per
compartment) which ensures a jet of water under pressure (5-7 bars) in order to perform:

The first wash

The hydraulic transport to the main drain.

 3. Washing
The beets transported hydraulically follow the gutter and pass through a creek.
controller to regulate the flow of beets which is proportional to the rotation speed
from the wheel and then go through the following steps:

Epierrage

Beets go through a destoner where they are separated from the stones by flotation.
it is based on the density difference between beetroot and stones.

Beet pimping
By a beet pump to simultaneously bring the transport waters and the
beetroot at the level of the washing station.

Weeding

The beets delivered to the sugar factory contain large amounts of organic waste.
leaves, herbs... a weeding operation is necessary. It is carried out by 3
fork weeder

Two beet hoeing machines with drum and chain

A drum weeder for plant roots: this third weeding is carried out
after rinsing.

Rinsing
The beets are transported by rollers to the washing area. The washing removes impurities.
outdoor (soils, plant debris, …)

Separation herb-rootlet

After the last weeding, the grass-root mixture goes through a separator.
Separation is carried out by the difference in density between the grass and the root hairs where they are.
added to the beets to be transported via a rootlet propeller.

beteraves Flow adjustment Epilation Pumping of the Weeding

the beets beetroot
(Epierreur) (2 weeders)
Waters of Regulating wheel Beet pump
transport
Stones Herbs Washing water

Water Separation herb- Weeding Water+ Rinsing

rootlets Plant+ plant
Plant (3thweeder Washing place
rootlets + water
Rootlets Herbs
Verse
cutting
Beteraves
 Decoupage
The clean beets come out of the washer and fall into a hopper that feeds the
root cutters whose knives, rotating at a speed of 1500 rpm, cut the
beets in 'cissetes' to allow the extraction of the juices for diffusion.
There are two types of root cuts:
Drum root cutters
flat root cuts
The castrated animals are 10-15 cm long to meet the SILINE index (100g of
slices measuring 10-12m) and thickness of 2-3mm in order to promote diffusion of
sucrose in water.

5. Extraction (diffusion)
5.1 Object and mechanism of extraction

The aim of this step is to extract the sucrose contained in the beetroot cells.
by limiting the transfer of impurities (non-sugars) into the extracted juice. The mechanism of
the extraction is related to the structure of the plant cell. The vacuole, filled with sap, is
successively surrounded by a protoplasm, an ectoplasm 'a cell membrane
semipermeable that almost only allows water to pass through, and a cellulosic wall
completely permeable. The intracellular juice contains 12-18% sugar, 6-8% impurities.
(non-sugars), and about 72-80% water. The extraction of sucrose is done by diffusion in
immersing the beetroot slices in the recycled raw juice to thermally denature
the ectoplasmic film preventing the diffusion of solutes. The protoplasm gathers
at the center of the cell, while the vacuole containing the juice takes its place in contact with the
membrane (figure !!!). The cell wall is naturally permeable, the vacuoles form
Therefore, from one cell to another, a continuous solution rich in sugar. The diffusion of sucrose.
is therefore done thanks to the difference in sucrose concentration between the cells of
beetroot and the extraction solvent (the diffusion water)

Fig.: Sugar beet cell before and after thermal treatment

 5.2 Operation of the diffusion in sugar processing

Industrially, fresh coasts first undergo a rapid scalding of

a few minutes at high temperature (83-85 °C) to permeabilize the ectoplasm of
cells. The scalded cossettes are then introduced into the diffuser where they circulate
against the current of diffusion water at 68-72 °C.

The phenomenon of diffusion is based on the migration of sucrose molecules from a

high concentration zone (intracellular medium) to the low extraction solvent
concentration. The cassettes enter the head of the diffuser (RT4 type) and move in
transferring sucrose to the extraction solvent (hot water) that flows in the opposite direction.
Diffusion stops when the system reaches the concentration equilibrium between the medium.
intracellular and the extracellular environment. The diffusion time varies from 60 to 90 minutes. At the
kind of diffuser, we obtain the exhausted cossettes, called pulps, with a low
sucrose content of about 0.2-0.3% and a moisture content of 88-90%. The pulps
wet ones are then pressed, dried, and used in animal feed. On the other hand,
At the end of the diffuser, we obtain the raw juice of diffusion; 70% of this juice is recycled back to
the scalding pot and the rest is sent to the purification. A sample of the juice is taken every 2
hours to perform analyses for the determination of lactic acid content
formed by the degradation of sugar due to an infection in the diffuser. The raw juice
obtained is slightly acidic (pH ≈ 5.5-6) and it contains approximately 84% water, 14-14.5% of
sucrose and 1.5-2% non-sugars. For economic reasons, the press waters are
heated to 90 °C and reintroduced into the diffuser.
 5.3 Additives in the diffusion

Sulfuric acid 98%: is added to the fresh water to adjust the pH to 5.5-6 for
disinfect the diffusion medium and promote the diffusion of sucrose.

Gypsum CaSO4is also added to the fresh water to increase the compressibility of the pulp

The firmil: to disinfect the environment.

Ant-mousse: It’s XDM 101 for the elimination of moss.

Epuratin
The purification operation consists of eliminating the sugars contained in the juice of diffusion;
who are:

The dissolved mineral substances (potassium, sodium, calcium, phosphates, etc.),

Non-nitrogenous dissolved organic materials (organic acids, sugars)
reducers, phenolic compounds and caramels, etc.)
Dissolved organic nitrogenous substances (amines, melanoidins, etc.)
Colloidal nitrogenous organic matter (pectins, proteins, etc.).
The presence of these impurities complicates the stages of concentration and crystallization.
hence the necessity of a purification step after extraction. Indeed, the raw juice contains
colloidal particles in suspension, which clog the evaporators. In addition, it foams.
strongly due to the presence of saponins, and it is therefore impossible to concentrate it to
the raw state. Mineral and organic impurities are also responsible for a
training of sucrose in molasses (co-product of the crystallization stage). By
Elsewhere, non-sugar compounds increase the viscosity of the syrup, which complicates the step.
of crystallization.

The purpose of the purification is therefore:

To remove suspended particles;

To neutralize the juice;
To remove as much non-sugar as possible (dissolved or in colloidal state) while avoiding
maximum destruction of sucrose.
She goes through the following operations:

6.1 Pre-liming
The objective of this step is to coagulate the colloids, precipitate the salts, and neutralize the...
organic acids. Pre-liming consists of selectively precipitating the materials.
colloidal citric acids, contained in the diffusion juice and to perform the coagulation
proteins by the addition of lime milk (Ca(OH)25-7 m3against the current with the juice
of diffusion in a progressive preheater containing 6 chambers. The pH as well as
The alkalinity of the juice is increased gradually up to a pH of 11.6 and an alkalinity of
3.4 g CaO/l
 6.2 Massive hauling
After pre-sulphation, the diffusion juice overflows into a large heater,
where significant amounts of lime (85-90% CaO NS) are added. This operation ensures
the reactions of degradation of nitrogenous substances and reducing sugars. After liming,
we pump the mixture to the heaters to adjust the temperature to a value of
85°C, then into the maturation tanks (2 tanks) to complete the initiated reactions before
send it to the first carbonation

6.3 First carbinatatin

The first carbonatation aims to eliminate the excess lime coming from lime whiteness and pre-liming.
to form calcium carbonate CaCO3who absorbs the non-sugars contained in the juice
brut. LeCO2used in this operation comes from the manufacturing station of the boiler
lime kiln

6.4 Decantation
After the first carbonation, we pump 80% of the juice to a dynamic decanter and the
remains a static decanter (lamella decanter). The dynamic decanter is
consisting of four floors and equipped with a scraper to evacuate the sludge that gathers
on the first floor. To accelerate the decantation, a flocculant (Tétril) is added. The juice
Filtered juice from each floor goes to the filtered juice tank for storage, then we pump it.
Just towards heaters to increase the temperature to 94-96°C where the second takes place.
carbonatation.

6.5 Second carbination

This operation aims to eliminate the remaining amount of lime from the
first carbonation and neutralize the excess alkalinity.

6.6 Filtration
The juice is finally filtered through a GP filter to eliminate residual impurities and thus obtain
the purified juice (the filtrate). The filtrate is sent to a safety tank which feeds the JAE tank
(juice tank before evaporation)
The part (jus +boue) from the GP filter goes into a biueet tank and is sucked in by a pump
which brings it back to a filter press. A portion of the filtered juice is recycled to the filtered juice tank and
Another part called pettju is used for the preparation of lime milk Ca(OH)2à
Lime is taken from the reactor and the foam is sent to the public dump.
 Evaporation
The purified juice contains a significant amount of water; almost 85%, that is why
The operation of evaporation is intended to concentrate this juice in order to obtain a syrup.
concentration close to supersaturation.
The evaporation takes place in a 'multiple effect' evaporator (several evaporators)
successive) in which the pressure is lowered in order to reduce the boiling point of the juice
concentrated. A lower temperature helps prevent the sugar from cooking at a stage
dedicated to evaporating the juice. The sugar concentration of the juice at the end of the evaporation.
rises to 68-70%.
The juice from the JAE tank passes through four heaters in order to bring the temperature of the juice to
the boiling temperature. To optimize energy consumption, the concentration of the juice
purification takes place in multi-effect evaporators (5 effects). With this system, the evaporated flow
The preceding effect is used as a heating fluid in the following effect, thus allowing
to make energy savings. At the end of the evaporation workshop, a syrup is recovered.
very dense brown that will then be sent to the saccharose crystallization workshop.

1ereffect: it consists of an evaporator body with a climbing heat exchange surface of 2000
m2The evaporator is fed by the steam V0 coming from the turbo-generator outlet.
after its reheating to a temperature of 135°C (3.2 bars). The juice enters the body of the
goes up inside the tubes at a Brix of 17-18% where it evaporates gradually
from its rise in the pipes. At the output of the evaporator, we collect the steam VP1 at 128°C
(2.7 bars) and a Brix juice of 25-26% that goes to the second effect by overflow.

2thEffect: it consists of two evaporating bodies 2A-2B with surfaces 1000-1600 m2

successively. The juice passes from one body to another by gravity, and to the exit of the second
body, it will be drawn by a pump for forced circulation towards the third effect. At the
Sort of each body we recover the steam VP2.

3thEffect: it is composed of three evaporating bodies 3A-3B-3C with surfaces 1200-1200-500

m2successively. These are evaporators with a timber flow where the circulation of the juice of a
the transfer from one body to another is ensured by pumps. This type of evaporators has coefficients of
interesting transmission which is necessary for a viscous solution (high Brix). It
a separator to separate the two phases; the juice and the steam produced. At the exit
From each separator, we retrieve the steam VP3.

4thEffect: it consists of two evaporator bodies 4A-4B with surfaces of 1200-500 m2. He
This also concerns falling film evaporators. From this effect, steam is recovered.
VP4.
5thEffect: it consists of a single evaporator with a reserve body. It
operates under vacuum (0.6 bar) with a vacuum creation system. At the exit of this effect,
We retrieve a sirip that we store in a sirip tank which will be sent for crystallization.
The steam VP5 is directed to the barometric condenser.

Each effect is accompanied by a condensate ball for recovery.

condensates.

8. Crystallization
Crystallization is the final phase of purification of the sugar contained in the syrup. During
in this operation, sucrose is purified in the form of crystals and the impurities are
concentrate in the liquid to give an exhausted residual solution called "
molasses.

Crystallization occurs in three 'jet' cycles. Each jet includes three main stages:
the cooking, the mixing and the spinning. The final syrup obtained from the evaporators
"liqueur standard" is introduced into the crystallizer where it undergoes a concentration by
evaporation to bring it to the crystallization supersaturation (dry matter content)
soluble ≈ 80 %). At this stage, granulation is carried out by introducing sugar crystals (≈
10 µm) in the baked mass. During crystallization, the introduced crystals will grow.
until reaching a size between 400 µm and 800 µm. The cooked mass is then
introduced into mixers to reduce supersaturation and avoid spontaneous formation
of crystals. After 30 to 60 minutes, the cooked mass obtained goes into the centrifuges to
separate the crystals and the 'poor' mother liquors by centrifugation. The crystals
are finally subjected to a thinning process that involves washing the crystals by spraying water. This
Step causes a slight redissolution of the crystallized sugar and the syrup resulting from the washing is
called rich sewer. The white sugar will then be dried until MS = 99.9%. It is then
filtered, classified, then directed to the packaging. The poor drain is sent to the
second draft while the rich sewer is recycled into the first draft, and so on. At the end of
third crystallization, on one hand we obtain the third jet brown sugar and a
mother syrup very concentrated in impurities, called molasses.

The diagram below represents the different activities in the crystallization stage.
**** :the drunks 1st, 2thand 3thsteam works under vacuum, through a pump
a vacuum that draws the gases from inside the firings, these gases consist of condensable gases
(Condensed steam that is recycled to the refrigerant), and non-condensable gases (NH3, NO)x,
CO2...) is released into the atmosphere. The condensed water from the cooking is stored in the tank.
hot water.

Drying of wet sugar

The wet sugar coming from the centrifuges is transported by conveyors to a
dryer-refrigeratorrotator (3 rpm) where it is dried in the first compartment co-
Current with the drying air. The drying air is first filtered and heated by the steam V0.
in a plate heat exchanger. After drying, the sugar moves to the second
compartment to cool it down. The two air flows (drying and cooling) are
sucked in by the vacuum cleaner from the dust where they bring with them the sugar dust.
powder (very fine sugar) is collected in the dust collector, added
to the water and sent for reprocessing. The dried and cooled sugar is transported by an elevator.
to separate compliant sugar from non-compliant sugar. The
The following flowchart summarizes the drying operation.
 Cinditinnement

After being sifted and weighed, the sugar is transported by an inclined conveyor to a
hopper that feeds two extraction screws. White sugar is transported by a
elevator to a hopper that feeds two circuits. The first circuit is used for bagging the
sugar in 50kg bags. The second circuit supplies the SIG machine for bagging.
sugar is packaged in 2 kg bags. Lastly, white sugar is packaged in 10 packs.
bags.

2. Annex workshops

2.1 Steam production (Boiler)

The boiler is intended to transform liquid water into steam.

overheated to meet the needs of the sugar manufacturing unit
the evaporation) and turbo alternators (electricity production).

Compressed air Combustion air

Eau Electricité
Boiler Purges
Coal
Steam

Ashes Fumes
flyers
+
submerged
 Figure: Water tube boiler

8.1 Lime furnace

The purification of juice involves lime and CO.2For this reason, the
sugar factory with a lime kiln. This kiln produces quicklime and CO2except
from the calcination of limestone at over 900°C according to the reaction
next :

CaCO3 + calories (coke) CaO + CO2

Lime produced in the lime kiln is added to the small juice (coming from the
filtration of sludges in a MICK reactor for lime production
extinguished Ca(OH)2.

8.2 Drying of the pulps

When the pulps come out of the diffuser, their water content is very high (92%, which is 8% in ...
MS). It is therefore essential to press these pulps before any further use. The
Pressing allows for the mechanical extraction of most of the water from the pulps (water from
the presses). The pulp obtained after pressing is at 13-15%. Then, the pulp is dried in
a dryer drum and compressed in a pulp press in the form of pellets (shaped
cylindrical) which allow for easy handling and storage.