The need to improve the quality of sugar was stressed at the inauguration of a two-day training programme on ‘Sugar quality: basic concepts, process alternatives for improvement in sugar quality and sugar certification’ organised by the S. Nijalingappa Sugar Institute here on Wednesday.
Institute director R.B. Khandagave, who inaugurated the programme, said that quality improvement was necessary to increase the profits of sugar manufacturing units. Sugar quality was decided by its whiteness and chemical impurities.
Dr. Khandagave said that internationally, the quality of sugar was measured in terms of International Commission for Uniform Methods of Sugar Analysis units.
The sugar produced in India was normally 80-150 IU units whereas the international demand was for 40-60 IU units.
To achieve international standards, sugar factories need to upgrade their technology.
Quality improvement and food safety practices such as better quality juice clarification, improved pan boiling practices, modern boiling schemes and ideal sugar handling practices were the need of the hour.
Considering the growing demand for safe food, technologies to produce sugar with less sulphur would have to be used.
These achievements certified by recognised agencies would make Indian sugar internationally competent, Dr. Khandagave said.
Senior sugar technologist M.B. Londhe explained about aspects of sugar quality. Santosh Kumbar of Swaraj India Agro Ltd. gave a lecture on ‘Sugar quality certifications: methods and procedures for IMS, FSMS, GMP & FSSC 2200’.
