Documente Academic
Documente Profesional
Documente Cultură
I. INTRODUCTION
A. Mission/Vision
Bringing peace and prosperity to the countryside.
Connecting Farmers to the rest of the world while connecting the world to our
Farmers.
One Farmer, One Hectare One Community at a time.
B. Company Profile
Central Azucarera de Tarlac (CAT) is one of the leading integrated sugar mills
in the country with a refinery, distillery, and carbon dioxide plant in Tarlac City. It
was incorporated on January 19, 1927 wherein the sugar cane milled is sourced
within the Tarlac district and nearby towns of Pampanga. Central Azucarera de Tarlac
traces its roots from a tobacco plantation, its lands awarded to the Compaa General
de Tabacos de Filipinas under royal grant from the Spanish throne during the Spanish
occupation. The Tabacalera, as the company was more popularly known, concentrated
its operations in Manila when the tobacco monopoly was abolished in 1881. The
company's governing body sent Seor Lope Gisbert to find fertile areas for
development and he recommended the land surrounding the railroad that extended
from Manila to Dagupan. This land was acquired in 1907 after a long and tedious
process. It was registered as Hacienda Luisita, after Doa Luisa, the wife of the
founder of the Tabacalera.
Jos Cojuanco, Sr. (father of former president Corazn Aquino) led a group of
Filipino investors in the negotiations for the purchase of both Hacienda Luisita and
Central Azucarera de Tarlac from the original Spanish owners in 1957, and Cojuanco,
Sr. succeeded on 9 April 1958. The company that this purchase bore is known as Jos
Cojuanco & Sons Organisations, and it expanded the Azucarera's products to include
molasses, liquid carbon dioxide and yeast, and its operations to selling sugar to both
domestic and international markets.
16
17
1. Alcohol
The combined captive molasses of the mill and refinery is processed
further in the distillery to produce alcohol. The distillery has a production capacity
of about 65,000 gauge liters per day. The various types of alcohol regularly
produced and sold are rectified spirits (purified alcohol), absolute alcohol and
denatured alcohol. These alcohol products are sold to various reputable distillers
of wine, manufacturers of alcoholic beverages and the small portion goes to
producers of pharmaceutical products. In addition to alcohol sales, tolling fees are
also earned from various distillers whose molasses are processed by the distillery.
The distillery normally operates for about 4 to 5 months of the year in tandem
with the refinery operations.
2. Carbon Dioxide (Dry Ice)
The slops from the distillery are captured by the carbon dioxide plant to
produce liquid carbon dioxide also in tandem
with the distillery. The plant has a capacity
of 30,000 kilos per day and normally
operates for about 4 to 5 months of the year.
Carbon Dioxide sales account for about 3%
of the Companys total revenues in the last
three years. The carbon dioxide produced is usually sold to industrial users.
C. Process Flowchart
The overview of the production of raw sugar from sugar cane is shown on
the next figure. The sugar canes washed with water, shredded, chopped and
crushed during the first stage of the process. The second stage would be the
cleaning and filtering part. Then, the filtered cane juice will be subject to a broiler
until the desired consistency is reached. It will pass through more process until the
part of centrifugation to obtain the raw sugar product.
18
at
their
facilities
and
establish
19
and
support
pollution-prevention
safe to sell. They also engage on waste water treatment wherein they maintain the quality
of treated waste water so that impurities are removed before it can be reused and would
avoid contamination in their product.
V. OBSERVATION AND RECOMMENDATION
Being included in the fieldtrip itinerary, Azucarera de Tarlac made us realize one
thing, that is, sugar may look clean but when you witness how is it produced and
processed may change your perspective in making some of your foods taste sweet. As we
went to this company for our field trip, we observed the whole process of sugar making.
From the first stage up to the very last stage, that is packaging. I can say that this whole
process is unclean and not sanitized. Needless to say, that is the reason why they are not
ISO certified.
The said company supports communities composed of people who know
sugarcane farming and of the related agriculture. They grow and process canes naturally
and with the minimum use of fertilizers that may have negative feedback to the
environment and into the consumers of the said sugar products. Also, they establish good
relation to their people because they are aware that people are their most treasured assets
and source of their competitive advantage. The owners of the company establish a very
comforting relation to their laborers. Farmers are called planters, customers or even
partners and the company ensures that they do their best to make them globally
competitive.
The factory is of a product type layout wherein resources are arranged
sequentially, based on the routing of products. The machines are arranged according to
the needs of the product from the very first stage until to the last stage of process. The
company is also accommodating since they were very open to answer questions from the
students. The company accepts On the Job trainees for chemical engineering students and
other fields, and students from other courses. For us to have a better understanding of the
processes involved in their manufacturing area the company divided us into groups and
we went around the plant by batches.
Safety of the guests is a major concern that must be addressed because most of the
stairs needs additional guardrails especially that we have to climb high in order to witness
the processes happening in the manufacturing area. Students must also take extra
21
precautions when having a tour around the plant since some parts of the way are slippery.
When inside the plant, it is recommended that personal protective equipment must always
be used to ensure personal safety.
With regards to the staff that toured us around the factory, he speaks inaudibly to
us because of the noise coming from machines and therefore I suggest that before the
tour, they should give students flyers beforehand. The flyers may contain the important
processes, equipment and brief discussion about the whole sugar making process making
it easier for us to have an overall view on the process.
VI. APPENDIX
A. Documentation
The following pictures were taken by me within the duration of our tour
inside the Luisita Sugar, however, documentation during the process is prohibited
so limited photos were taken only as a proof of my presence during the tour.
22
B. Bibliography
Anonymous. (2016, October). Company Policies. Retrieved from Luisita
Sugar: http://luisitasugar.com/corporate-governance/companypolicies/
Anonymous. (2016, October). Our Business. Retrieved from Luisita
Sugar: http://luisitasugar.com/about-us/our-business/
23