RESOURCES

As a general rule, each delivery to one of the island’s 13 reception centres is core-sampled using a probe that extracts a minimum sample of 3 kg. Since 2010 the equiprobability of samples has been guaranteed by an individualised sampling system.

Each sample – identified in a strictly anonymous manner – is then processed at a series of workstations to determine its technical characteristics, making it possible to define its primary sugar content: press cake (grams), pulp (grams), and sugar content (pol and brix)

Sugar content is measured by polarisation of the raw sugar from juice extracted by the press.