Sugar cane typically contains approximately 70% water, 14% fiber, 13–15% sucrose and around 2–3% soluble non-sugar impurities. Depending on cane quality and process efficiency, approximately 10–12% of the cane weight may ultimately be recovered as commercial sugar.

The sugar cane stores its sugar in the cane stalk, which must be separated from the leaves before processing. In earlier practice, the leaves were burned while the cane was still standing in the field. This facilitated access to the field but resulted in a significant loss of organic material and also caused some sugar losses.

The more modern practice is green harvesting, followed by separation of the leaves in the field. The organic material is then left on the soil, where it can contribute nutrients and organic matter, reducing the need for additional fertilizers and supporting a more sustainable cultivation practice.

The sugar cane is then washed, disintegrated and the juice is extracted. The juice is clarified to remove impurities and mud, evaporated to produce syrup, crystallized to separate the sugar from the liquor, and then centrifuged to separate the molasses from the sugar crystals. The sugar crystals are subsequently dried and may undergo further refining before being bagged for shipment.

Sugar refining may also take place at a different location from the initial extraction process and can therefore be carried out throughout the year. In some locations — for example in South Africa — juice extraction is performed using the DSSE diffusion, which can provide high extraction rates while reducing energy consumption, as well as operating and maintenance costs.

By combining efficient juice extraction with green harvesting and the return of organic material to the soil, the overall process can contribute to a more resource-efficient and environmentally sustainable sugar production.