Sugar cubes creator
WELCOME TO TROPICAL CUBES WEBSITE!
Located in Mauritius, we are a company specialised in the manufacture of Brown and White rough cut sugar cubes as well as the packing of unrefined granular sugars.
You will discover through this site, much information pertaining to our products and highlighting, at the same time, the history and transformation process of sugar cane.
We are pleased to share our passion and expertise with you and hope it will inspire your interest for our sugars
Tropical Cubes is a partnership between a German and a Mauritian company specialised in the marketing of sugars.
We started our activities in the 90’ with the production of the rough cut cane sugar cubes which were mainly targeted to the German and the UK markets.
Since then, we have diversified our activities and can now pack a whole range of Mauritian special sugars which are exported to various world destinations.
As part of our commitment to maintain the quality and food safety of our products, Tropical Cubes industrial site is HACCP certified.
We play an active role in the Mauritian Sugar industry and is a privileged partner of the Mauritius Sugar Syndicate.
We collaborate closely with this organisation to export our products, promote Mauritian special sugars and the Fairtrade label.
Our Brown and White rough cut sugar cubes are manufactured from pure sugar cane. Our products benefit from the expertise of more than three-hundred years of sugar cane cultivation in Mauritius.
With no additives, our brown sugar cubes thus retain their original flavour and the natural properties of sugar.
‘Enjoy the subtle flavour and authenticity of this unique product for sweetening tea, coffee and any other beverages’
Our rough cut sugar cubes are packed individually and in 500gms, 1kg… retail boxes.
For the special sugars the packing can be adapted as per client’s needs.
We personalise your packaging so that you can promote your brand for the different markets such as the retail outlets, Horeca, groceries…
The history of Mauritius is closely associated to the sugar cane and became over the years the pillar of the Mauritian economy.
There are 4 distinct periods in the history of the sugar cane in Mauritius, The Dutch, The French, The British and the 20 th century.
From 1598 to 1710, the Dutch took possession of Mauritius, named it in the honour of "Prince Maurice de Nassau" and introduced deer and sugar cane to Mauritius.
In 1715, the island fell under French rule and was given the name of “Ile de France”.
In 1735, thanks to the arrival of Governor Mahé de Labourdonnais, the island enjoyed considerable expansion which was beneficial to the sugar industry. During that period 60 to 80 factories were in operation.
In 1810, Great Britain took over the Island which, in 1814, became known again as ‘’Ile Maurice’’. Sugar was henceforth exported to England.
Mauritius, then also named "The Key of The Indian Ocean", because of its strategic position between Europe and India, was in the heart of the maritime route. This was a further boost to the development of the sugar industry. The latter, thanks to the expansion of technology in the 19th century, could finally be established.
At the beginning of the 20 th century, Mauritius sugar industry is flourishing, contributing significantly to the economy development of the island and participates considerably to the growth of tourism, textile and finance sectors after its independence in 1968
The sugar cane covers most of the cultivated areas, making it the landmark of Mauritius.
THE SUGAR CANE INDUSTRY IN MAURITIUS
Let us enlighten you on the processing methods of sugar canes.
FROM CANE TO SIRUP
The first step of processing is the sucrose isolation – obtained by a successive elimination of all the other components.
The sugar canes are then hauled to the factory where they will be cut and crushed in mills so that the juice can be extracted. It is necessary to add water in order to facilitate the process.
The juice is then filtered, purified and evaporated. At this stage, it will lose around 75% of its water content – which allows the syrup to be extracted.
FROM SYRUP TO SUGAR
The extracted syrup is then boiled into vacuum pans. It becomes a thick mass before turning into a massecuite full of sugar crystals.
Later, this massecuite is inserted into turbines. As it is kneaded into high-speed centrifuges, the sugar crystals separate from the molasses.
This first operation allows the sugar to be retrieved before being purified further with a jet of steam. The remaining syrup can be once more kneaded and put into turbines in order to get more sugar.