EISENHARDT has directly sourced from sugar cane refinery of limited excess of sugar available IC45- IC 150 and VHP 600 - 1200 from Brazil, Argentina and Paraguay in bulk and containerized cargoes.

We also export organic sugar and stevia from Paraguay in 20 and 40` containers.

WHAT IS SUGAR

Sugar is food also commonly known as sucrose is white crystaline susbtance (Sucrose) is a natural combination of fructose and glucose. It is very stable product.

TYPES OF SUGAR

Raw, Refined, Crystal, Muscovado, Demerara, Caster, Icing, Premium Liquid Sugar, Fine Liquid Sugar, Invert, White Crystal, Refined - Fine Granulated

HOW IS SUGAR MADE

Raw Sugar is made in large factories by crushing the cane sugar (Sachrum officenarum) or beet root (Beta vulgaris) to obtain juice and boiling this juice to remove water and processing the juice so obtained to make unrefined raw sugar. This is sometimes also known as panela. Generally cane sugar is produced by tropical countries and the beet sugar by the cold/European areas. CHEMICAL FORMULA FOR SUGAR 12C02 + 11H2O = C12 H22 O11 +12 02.

Sugar Producing Countries:

Australia, Brazil, Colombia, Cuba, India, Indonesia, Pakistan, Poland, Turkey, Mexico, Russia ,UK, USA, West Indies.

WORLD SUGAR PRODUCTION

The World at the moment is annually producing about 160 millions tonnes. There are 110 countries involved in its production. It is estimated that 25 million tonnes is dumped on the world market below the market price.

SUGAR STANDARDS

-White Refined Icumsa 45
-White Sugar Icumsa100/150
Raw Brown ICUMSA 750-1000-2000-3000
Raw Brown E is reserved for animal feed.

SUGAR PRICES:

The price of sugar is directly related to the quantity ordered and the quantity to be purchased under one order. The cost fo 250 tonnes is lot more expensive than for 50,000 tonnes. Other factors governing the prices are specification, destination, shipment quantily, and pack sizes.

Table sugar (sucrose) comes from plant sources. Two important sugar crops predominate: sugarcane (Saccharum spp.) and sugar beets (Beta vulgaris), in which sugar can account for 12% to 20% of the plant´s dry weight.

Most cane sugar comes from countries with warm climates, such as Brazil, India, China, Thailand, Mexico, Central America and Australia, the top sugar-producing countries in the world. Brazil overshadows most countries, with over one third of sugar produced, while producing the highest quantity product.

We can supply Brazilian white Refined Can Sugar (ICUMSA 45) and Raw Sugars (ICUMSA 75 & ICUMSA 100) as per specification below:

ICUMSA
(Internacional Comission for Uniform Methods of Sugar Analysis)

BRAZILIAN SUGAR:

Brazilian sugar is the most plentiful sugar in the world. Every year Brazil produces up to thirty million tons of sugar, much of which is sold offshore. The majority of Brazilian sugar is VHP raw sugar, which is almost always produced for export and subsequent refining in the other countries. A smaller amount of ICUMSA 45 sugar is also produced both for local consumption and international export. Brazilian sugar exports make up 40% of total global sugar exports, which explains how Brazilian sugar comes to be found in baked goods, drinks, and other foodstuffs the world over.

PRODUCING BRAZILIAN SUGAR:

Brazilian sugar is grown largely in the Sao Paulo region of Brazil. Due to increased demand for sugar cane ethanol, sugar cane related production has grown so rapidly in this region that the Brazilian authorities have been forced to suspend the issuing of new licences for sugar mills pending investigation into the enviromental impact of such large scale sugar cane growing and processing.

Interestingly, the traditional region for sugar production is not in the fertile area of Sao Paulo, but in the northeast, in the regions of Pernambuco and Algolas. The first sugar plantations and mills in these states were founded by the Dutch, who use slave labor to plant, harvest, sugarcane mill and process into sugar. Today there are still many sugar plantations and mills in the region, despite the fact that if not much less fertile than the Sao Paulo region, not to mention more difficult to harvest due to the mountainous terrain.

All sugar produced in Brazil is produced from sugar cane, of which there are many varieties.

Brazilian sugar mills have invested large amounts of time and money in developing new varieties of sugar cane which contains higher amounts of sucrose, are more resistant than previous strains, and crops that can produce high sucrose for several generations before that a field must be replanted. Brazilian sugar mills are renowned for their efficiency, and the overall emphasis, Brazilian sugar mills put very well not waste the resources associated with the sugar milling process.