The activity is concerned with refining of sugar (sucrose) and sugar substitutes extracted from cane juice of cane, beet, maple and palm trees. Sugar is produced as follows: - The reeds are ground to obtain brown juice, in addition to sugar-wrapping, or the so-called bagasse. - The juice is separated from the bagasse by using specialized filters - The resulting sap is purified by heating it, and limestone is added to remove impurities. - The juice is transferred to the evaporator, to produce sugar crystals. - Mix the succulents and crystals in the centrifuge for separation. - Crystals are cooled and dried, resulting in brown sugar -Brown sugar undergoes continuous refining processes that lead to the removal of molasses contained in it, so that white sugar is obtained Similar operations are performed on beet juice, maple, and palm to obtain sugar.