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It is not very different from extracting sugar from cane. The first step is to remove the leaves and clean the beets, which grow underground. Afterwards, they are cut into thin slices and left to rest in a huge vat of hot water, to extract the sugar and other substances. The result is a true beet tea, which is purified and filtered – using lime, carbon dioxide and other techniques that remove everything that is not water and sugar from the tea. The difference between producing white (refined) and brown (brown) sugar is the level of purification performed at this stage of the process. The next step is to take this sugary liquid into a series of tubes where part of the water, heated with hot steam, evaporates from the mixture. What remains is a thick syrup that goes to crystallization, that is, it is boiled and has a little more water extracted, until tiny crystals of sugar begin to appear spontaneously. The little water that remains is separated in a centrifuge.
Afterwards, all you have to do is dry the sugar grains and the product is ready, being exactly the same as that generated by sugarcane. In Europe, the climate favors the cultivation of sugar beet, while in Brazil sugar cane is the most common raw material.