Our Products


The Process of making sugars

Sugarcane, is broadly classified into three varieties early, mid and late. Cane is sowed during October to March every year. The first seed growth is known as the plant and subsequent growth after harvesting from the stem is known as Ratoon. The early variety has more sugar content than the general variety.
Every farmer within the command area of the Mill is provided with a calendar, which tells him when he can expect a Mill Supply Ticket (cutting order), against which he will deliver the sugarcane.
He then harvests the cane and transports it either in a bullock cart , tractor , trolley or truck to the mill.
Cane is weighed and unloaded into cane carriers. It is then prepared for milling.Sugarcane juice is then extracted by pressing the prepared cane through mills.
Extracted juice mixed with water is weighed and sent to the boiling house for further processing. Residual bagasse is sent to boilers for use as fuel for steam generation
This juice is heated and then treated with milk of lime and sulphur dioxide. The treated juice is then further heated and sent to clarifiers for continuous settling. The settled mud is filtered by vacuum filters and filtered juice is returned to be further processed while the oliver cake is sent out.
The clear juice is evaporated to a syrup stage, bleached by sulphur dioxide and then sent to vacuum pans for further concentration and sugar grain formation. Crystals are developed to a desired size and the crystallized mass is then dropped in the crystallizers to exhaust the mother liquor of its sugar as much as possible. This is then centrifuged for separating the crystals from molasses. The molasses is re-boiled for further crystallization
Thus, the original syrup is desugarised progressively (normally three times) till finally, a viscous liquid is obtained from which sugar can no longer be recovered economically. This liquid, which is called final molasses, is sent to the distillery for making alcohol.
The sugar thus is separated from molasses in the centrifuge is dried, bagged (50 Kg and 100 Kg), weighed and sent to storage houses.
Sugar is made in different sizes and accordingly classified into various grades i.e. large, medium and small.
Plantation White sugar

This sugar is sparkling white, pure, manufactured without any toxic chemicals from the fresh canes. At Nayaagarh Sugar we producing M-30 and S-30 sugar as per standard fixed by government of India.

Raw Sugar

This Sugar is left after processing the sugar cane to remove the molasses and refine the white sugar. The colour is similar to light brown sugar but it's texture is grainier.
1 kg Sugar Packets

Sparkle White sugar in the brand name of NAYAASUGAR available in 1 kg poly packs.



By Products


Molasses is the only by-product obtained in the preparation of sugar through repeated crystallization.Molasses is mainly used for the manufacture of alcohol, yeast and cattle feed. Alcohol in turn is used to produce ethanol, rectified spirit, potable liquor and downstream value added chemicals such as acetone, acetic acid, butanol, acetic anhydride, MEG etc.

Bagasse is a fibrous residue of cane stalk that is obtained after crushing and extraction of juice. It consists of water, fibre and relatively small quantities of soluble solids. The composition of bagasse varies based on the variety of sugarcane, maturity of cane, method of harvesting and the efficiency of the sugar mill. Bagasse is usually used as a combustible in furnaces to produce steam, which in

turn is used for power generation. It is also used as a raw material for production of paper and as feedstock for cattle. By making use of bagasse sugar mills have been successful in reducing depends on State Electric Boards, for their power supply as it can procure up to 90-95% of its total power requirement through captive generation from steam turbines.
Fly Ash:

Fly Ash is the residual output from the boiler furnace after bagasse has completely burnt out. This fly can be used as a raw material for brick manufacturing.

Press Mud:

Press mud, also known as olive cake or press cake, is the residual output after the filtration of the juice. It is mixed with spent wash from the distillery and cultivated to produce high quality bio-manure.