How is it produced?

First, the cane field is set on fire to remove dead leaves. Then the stalks are harvested from the field. After being transported to the refinery, the cane is chopped or shredded before it is crushed in large roller mills which releases raw sugar cane juice. Sugar cane juice contains sugar, debris, and pieces of cane pulp.

Clarify the juice by creating insoluble calcium compounds. From there, calcium hydroxide is added to the cane juice and carbon dioxide is bubbled through the mixture, which helps to clarify the cane juice by creating insoluble calcium compounds. The calcium hydroxide also raises the cane juice's pH level. With the help of polycrystalline, calcium compounds, debris, and other impurities are filtered out of the cane juice.

Crystallization leaves behind a substance called "mother liquor" that will ultimately be made into molasses. To separate the sugar crystals from the mother liquor, they are put into a centrifuge. The final product is raw sugar, which is ready to be refined into white sugar. Raw sugar is not fit for human consumption and must be processed and or refined for consumption.

To make Demerara sugar, sugar producers press sugar cane and steam the cane juice of the first pressing to form thick cane syrup.

Demerara sugar is considered the first direct consumption sugar after raw sugar. This minimum processing give Demerara sugar a unique flavor and texture.