RESOURCES

 

HARVESTING SEASON GUIDELINES

2020 Harvesting season guidelines

HARVESTING SEASON REPORT

2020 Harvesting season report

2019 Harvesting season report

2018 Harvesting season report

2017 Harvesting season report

2016 Harvesting season report

2015 Harvesting season report

2014 Harvesting season report

2013 Harvesting season report

2012 Harvesting season report

2011 Harvesting season report

2010 Harvesting season report

2009 Harvesting season report

2008 Harvesting season report

Wealth Measurement

Description of the process

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.

Other documents

Measuring sugar content

Information booklet

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