Screeched into this place en route to the west coast and what a find. Yes the museum building is dusty and tatty but its full of interesting artifacts, stories and history all re-told by the ancient former member of staff in such a colourful and knowledgeable way.
We did go in cutting season (it would appear) and huge lorry loads of long (hand cut) and short (machine cut) cane were arriving continuously.
Hard hats on we were shown through the entire functioning factory. Noisy steamy, dirty but utterly fascinating and as we arrived around the back of the building a rusty, vibrating conveyer duct was bouncing demerara sugar onto a lifting mechanism to fill a giant hopper. We tasted some and suddenly a lorry turned up, opened its lid and toms of sugar flowed down from the hopper to fill the truck.
So we have seen it from end to end and I now understand about the growth cycle, the ratio of cane to end product, the large grain size of Bajan sugar, how you get darker or lighter or white sugar and myriad of other aspects. Why do we feel good about water being sold in bottles such that we know its source yet sugar is just sugar? I suspect you know the big business answer but I, for one, have sourced and will now only buy Plantation Reserve.
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