The latest report titled “Raw Sugar Production” by Procurement Resource, a global procurement research and consulting firm, provides an in-depth cost analysis of the production process of Raw Sugar.
Procurement Resource study is based on the latest prices and other economic data available. It also offers additional analysis of the report with detailed breakdown of all cost components (capital investment details, production cost details, economics for another plant location, dynamic cost model). In addition, the report incorporates the production process with detailed process and material flow, capital investment, operating costs along with financial expenses and depreciation charges.
Procurement Resource’s detailed report describes the stepwise consumption of material and utilities along with a detailed process flow diagram. Furthermore, the study assesses the latest developments within the industry that might influence Raw Sugar production cost, looking into capacity expansions, plant turnarounds, mergers, acquisitions, and investments.
Raw Sugar or turbinado sugar appears to be a crystalized sugar with a light brown colour. It comprises of sucrose (96-99%) and some molasses in small amounts. Raw sugar has the exact same calorie count/teaspoon as table sugar. It is simply cane sugar that has gone through minimal processing. The sugar is formed using crystals covered in a thin film of surface-level impurities. It is made when molasses is added to white sugar following refining or via purification and crystallization of sugar cane juice in cane sugar mills. The sugar includes around 97.33% carbohydrates, no protein, fat or dietary fibre; however, it is full of more vitamins and minerals compared to white sugar.
The raw sugar industry is witnessing immense growth owing to its wide usage as a trading commodity as well as in the food and beverage industry for commercial production. Furthermore, it is commonly used as a sweetener and a food preservative. Also, it finds application in the production of biofuel and ethanol.
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