After discovering how sugar cane is grown and how its juice is extracted (read the article), the journey continues at the heart of the former Beau Plan sugar factory. Here, imposing vintage machinery tells another story: the transformation of cane juice into sugar.

In this spectacular part of the museum, discover the different stages of sugar production, a form of industrial expertise developed in Mauritius over more than two centuries. From juice evaporation to crystallisation, through boiling, centrifugation and drying, each stage reveals the ingenuity of the Mauritian sugar industry and its founding principle: nothing is wasted, everything is transformed.

Step 5 – Evaporation: From Cane Juice to Syrup

The tour continues in front of the giant evaporators, where the juice is concentrated using an ingenious process known as multiple-effect evaporation. Heated by steam generated by the thermal power plant, the juice flows from one vessel to the next, losing up to 80% of its water.

This cascading process produces a thick syrup while saving energy—a striking example of sugar-processing engineering.

Behind the Scenes of the Former Sugar Factory

Facing the evaporators stands the monumental clarifier, where the juice was once separated from its impurities. The filtered “sludge” produced a valuable by-product: filter cake, which was used as a natural fertiliser in the fields.

Just a few steps away, two recreated spaces offer a glimpse into the daily life of the sugar industry:

The manager’s office transports you back to another era. A handwritten board, a 1933 ledger and objects symbolising the authority of the time provide insight into the organisation of the factory and its day-to-day operations.

The chemist’s laboratory is all about precision. Juice purity, density and temperature were carefully monitored in order to control and optimise each stage of the sugar-making process.

Step 6 – Boiling and Crystallisation: The Birth of Sugar Crystals

Next, step inside the vacuum pans, an immersive space still filled with the atmosphere—and sweet aromas—of the factory. Heated under vacuum at a low temperature, the syrup circulates continuously before “seed crystals” are added to trigger crystallisation.

This magical moment gives birth to massecuite, a dense mixture of sugar crystals and syrup. The experience continues towards the crystallisers below, where the massecuite is cooled and stirred for several hours, allowing the crystals to grow evenly.

Step 7 – Centrifugation and Drying

The next stage takes place in the centrifuge, a giant spinning machine that separates the sugar crystals from the molasses.

The crystals are then dried using hot air, while the molasses—still containing around 30% sugar—becomes the raw material for traditional Mauritian rum, perpetuating the island’s founding principle: nothing is wasted, everything is transformed.

Step 8 – Transportation: When Mauritian Sugar Takes to the Seas

Once ready, bagged sugar is shipped by container vessels from Port Louis to destinations around the world.

This final stage highlights the historic importance of sugar to international trade and to the economic development of Mauritius.

Mauritian Unrefined Sugars: A Unique Gourmet Heritage

The sugar-making journey ends with a particularly delicious discovery: Mauritian unrefined sugars.

Developed over more than 50 years, this unique collection showcases the remarkable aromatic diversity of Mauritius’ cane sugars. Unlike refined sugars, these sugars retain some of their molasses and naturally occurring compounds, giving them a wide range of colours and distinctive flavour profiles. They can reveal notes of vanilla, honey, coffee, caramel and even liquorice.

It was here, at the former Beau Plan sugar factory, that the very first Mauritian Demerara sugar was created, becoming one of the highlights of this collection of gourmet sugars.

This diversity reveals another side of Mauritius’ sugar cane industry: beyond traditional sugar, sugar cane can be transformed into gourmet products with a strong sense of identity, deeply rooted in the island’s terroir.

Want to discover more? Book your visit to L’Aventure du Sucre!