The sugar production process involves three steps: (a) crushing of the sugarcane, (b) clarification of the sugarcane juice and crystallization of sugar and (c) separation. The sugarcane received from the farmers is uniformly fed to the fibrizor to prepare the same for efficient milling. The sugarcane is crushed to extract the sugarcane juice. The juice extracted from the milling plant is mechanically screened. The juice is then heated to about 70 degree centigrade in rapid flow vertical juice heater. The heated juice is limed and sulphited in a continuous juice sulphiter. The treated juice is then heated to approximately 105 degree centigrade and made to enter a flash tank for the removal of gas and air before letting it into a continuous clarifier, where the settling of the mud and other impurities takes place. The clear juice is then sent to the evaporators for concentration. The muddy juice is filtered in rotary vacuum filters and recycled back in to the process while impurities taken out in the form of filter cakes are removed. The concentrated juice known as syrup is further boiled until the sugar crystallizes. Lastly, the mixture of sugar crystals and the syrup is spun in a centrifuge, which separates the sugar crystals (also called plantation white sugar) to produce sugar and molasses. The sugar produced is dried, graded and packaged for storage and marketing.

Molasses, filter cake and bagasse (the fibrous residue leftover after crushing sugarcane and extracting its juice), are by-products of sugar production process. The molasses and filter cake are sold in the market to generate revenue.