Mayabeque, Cuba: Marta Sánchez Pérez, a technician in industrial chemistry has dedicated thirty-nine years to this work at the Business Base Unit (UEB) Boris Luis Santa Coloma, of Madruga.

Journalist: Could you speak about your work in that entity?

Marta Sánchez Pérez: The central laboratory, where I worked so many years, is like the heart of the industry. There, the physical conditions of the cane are analyzed and evaluated, since it enters the jogger, until it becomes sugar in the centrifuges.

The first chemical analysis is called despalillo, it says exactly the amounts of strange materials that cane brings. It consists in knowing the purity of this important resource.

J: Could you give us more details?

MSP: The laboratory analyzes the quality of the juices, of the fibers, of the resulting bagasse, this allows knowing or clarifying which juices of the cane is the primary, the mixed and the clarified.

The product is examined until that moment of the process and they evaluate the disqualification of Casa de Calderas, of the Masses ... In addition, they take into account the honeys, the yeasts, the Caldera waters that point out the contamination, in case of being negative.

J: Before the cane reaches the plant, does the laboratory have any impact on its evaluation?

MSP: Yes, there is a reprogrammed chemical process that is carried to the fields, to the cane field, and that procedure adjusts the cutting time, to know its process moment. It says if it has matured, if it lacks time.

It is a very dedicated job, with a lot of patience, but that later comforts you, because you see a totally elaborated product with all the measures and the care that this entails.

J: Thanks Marta, for your comments.

MSP: Thank you for allowing these details of the industrial process of sugarcane to convert it into sugar, be known to the visitors of this website.

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