Raw Sugar Quality
The harvested beets are delivered to the sugar factory where they are chopped and boiled. In a series of steps raw juice is purified by eliminating organic and inorganic non-sugar substances. The resulting clear or thin juice is later made concentrated through evaporation.
Components of molasses, mainly calcium, sodium and organic nitrogen compounds, bind parts of the sugar and so prevent their extraction from the juice. Whilst the sodium content in newer varieties has already been significantly reduced, breeders are still faced with the task of further reducing alpha-amino nitrogen content, which impacts negatively on sugar crystallisation. In recent years the increase in the quantity of exploitable sugar has also been made possible by cutting the nitrogen fertilisers used by half.