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We provide high-quality Tanzania sugar to the local and export markets. We source the raw fresh canes for processing Tanzania sugar from family growers in the country.
Tanzania sugar or sukari in Swahili is the product of milling sugarcanes and then carrying out the crystallization process. Though made up of only the energy part unlike molasses which retain all minerals, sugar is a staple in every food shelf around the world. The sweetening product is available in brown or white variations. There are many processing plants in Tanzania including the Kilombero area.
We source the raw materials for Tanzania sugar from the Morogolo and Kagera regions of the country. Here, family growers cultivate the crop under two acres of land. They temper the taste with organic farming methods free of chemical sprays.
We harvest the canes when they are at least 10 feet tall and mature. Our team first clears the vegetation around the plantations. They then use machetes to cut down the stems at the base. They cart away the harvest by the cartload to the processing plant. Here, they remove debris and foliage from the stems. They then cut the tough rinds into small, uniform pieces. The crew washes these in chlorinated water. After their rinsing, the canes move by conveyor belts to the factory.
At the factory venue, the sugarcane goes through mechanical sorting. Magnets remove any stray metals while warm water that spills onto the sorting passage kills microbes. After the removal of stones and dirt, the processing starts.
We process Tanzania sugar through a set of steps. The first one of these is the use of diffusion cells to remove sucrose. We use lukewarm water heated at 79.4 degrees Celsius. Not only are the pieces boiled but they are sprayed with lukewarm water at this stage. Then crushing follows. We use pounding hammers to crash the cut canes into flat, succulent strands without extracting the juice. This is also called milling. The hammers shred the canes at 1200 rates per minute. Then the paste passes through metallic rollers that divide the bagasse (fibers) from the juice which has sugar.
Even as crushing takes place, the paste under preparation into Tanzania sugar goes through hot water spraying. Sometimes the recovered juice that has separated from the fiber substitutes hot water to spray new loads of crushed cane. The juice then moves out of the mill with a sucrose content of 95%. There follows a diffusing stage where the juice joins cut shreds of stalks of cane. The solution is then dissolved in boiling water or boiling juice. This leads to the separation of the sugar from the stems as the sweetener dissolves in the juice.
Next, the crude, blackish-green juice goes through a purification stage. The main clarifiers of this early Tanzania sugar product include lime milk and calcium. When heated, the lime does away with foreign particles such as gum, wax, fat, and rock which bond to it. The rest of the impurities like mud settle at the bottom of the clarified juice. At the same time, the water present in the juice (now at 85%) is dispensed by vacuum evaporation. Steaming the rest of the solution further clarifies the juice which now becomes sucrose syrup that is 65% solid and only 35% water. Cooling it further leads to a semisolid syrup that is then washed and left to dry.
Finally, we come to the critical stage of Tanzania sugar production. This is crystallization, a process that gives the sugar its grainy retail structure. We do this by first heating the syrup to the point where sugar evaporates. At this point, we add a few grains of processed sugar. This makes the evaporating sucrose for bonding with the grains and forms brown sugar. The use of methyl and glycerine on the evaporating pan for the next 15 hours helps to make thick, grainy syrup that eventually becomes brown sugar or massecuite.
The ultimate steps of Tanzania sugar processing are the centrifugal separation of molasses from the massecuite. The molasses in syrup form flows into its beaker while the solid grains of sugar remain behind. The process involves high pressure rotating machines with sieves. As they rotate at 1800 rates per minute, liquid syrup or molasses flows through the tiny sieves while the grains of sugar remain behind for collecting.
After cooling and drying it, we pack Tanzania sugar in the typical 50-kilogram bags and small packets of 500 grams, 1 kilogram, 2 kilograms or 5 kilograms net. These packages are familiar in retail venues and you are guaranteed the product will get to you with clear labels. The label includes the ingredients and specifies the clarification agents like lime milk and the net weight. Our sugar, as the labels show has no hazardous substances like mercury.
We store Tanzania sugar at 20 degrees Celsius or room temperature. We retain a relative humidity of below 70 percent. This gives the white or brown sugar several years in storage.
We also transport the sacks of packaged sugar to the airport in either Dar-es-Salaam or Arusha via our special trucks. Expect the package to reach you in the space of 24 to 48 hours.
Therefore, if you are out on a limb for a perfect sweetener from raw canes, then our Tanzania sugar is a good choice. We ensure that we do the harvesting and processing ourselves to minimize the chances of contamination. All our raw canes come from Global Good Agricultural Practices (GAP)-certified locations from across the country. We also stock the packed product in your exact tonnage by sourcing the canes from many family sources. All our products come with designate labels that include its packing condition. You can also expect very affordable prices. Make an order today!
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