Packaging and stocking
As where sugar production is a seasonal culture, sugar consumption lasts the whole year. The major part of the produced sugar has to be stocked for a while in silos, big waterproof metal vats who are lightly warmed and foreseen of air-conditioning. As a result, the sugar stays dry and clean. Furthermore, these silos have an increased safety against explosion.
From these silos, the sugar is divided or via bulk or via the packaging workplaces. All of this happens automatically so that all defilement of the sugar can be excluded.