The process of making sugarcane white sugar by hand is as follows:

First of all, the sugar mill will extract the sugarcane juice using a press.

After filtering out the impurities from the juice, the juice is then boiled. The water evaporates leaving a sticky syrup.

The syrup is then put into a machine and heated to concentrate it into a paste molasses.

Next the factory uses a rotary separator to break the molasses into grains.

After the grains are dried, they are ready to be packaged by machine into the packets of sugar you just saw in the supermarket.

White sugar is refined sugar made from molasses extracted from sugar cane and sugar beets. White sugar is white in color, clean and sweet. White sugar contains sugars, which are one of the body's main sources of nutrition. The body's consumption is sustained by the heat energy produced by the oxidation of sugars. About 70% of the energy required for human activity is supplied by sugar.

Currently, according to the different sugar production process, sugar cane sugar can be divided into sulfated sugar and carbonized sugar. Carbonized sugar has a longer shelf life and better quality due to its higher price relative to sulfated sugar, which is currently produced by most domestic sugar mills.

White sugar is mainly divided into two categories, namely white sugar and white sugar. Foreign countries consume more white sugar, and the white sugar is mainly consumed in countries or regions within the Chinese culinary culture circle. The standard and categorization of white sugar varies from country to country.

China divides white sugar into four grades according to the degree of refining, namely refined white sugar, superior white sugar, first-grade white sugar and second-grade white sugar. Milky white sugar is divided into three levels, which are refined white sugar, superior white sugar, and first-grade white sugar.