ANY SUGAR FOR YOU
We grow sugar cane
and sell sugar
ABOUT US
DOMINICAN® SUGAR
What we do
We source, store, ship and distribute agricultural products including coffee, sugar, molasses, pulses and grains. We trade those products around the world, and with some, we process and brand them for industrial customers and the supermarket shelves.
We help many of our customers manage pricing risk through financial products. For others we act as a broker, executing orders for hedge funds and professional traders. And we do our own clearing through exchanges, such as the Chicago Board of Trade and the London Metals Exchange.

Why we do it
There's a lot of uncertainty in the world – situations change; crops fail – but we're known for making sure our customers can still do business. It's a stance we've held to be true since 1783.
For us, it's about managing risk and providing security. For example, we help our farmers grow better-quality crops, more sustainably, by teaching them agricultural techniques that will keep their land productive for future generations.
That way we can help our growers achieve a better, more sustainable standard of living. And we help protect our customers from that price-change volatility with tools such as hedging and futures.

How we do it
We do business across the world, but we're small enough that business feels personal.
As group of companies, we use our diverse strengths to help our customers succeed – not just the people who buy from us; we think of our colleagues and suppliers as customers too.
FACTS ABOUT
DOMINICAN® SUGAR
PRODUCTS
DOMINICAN® SUGAR
Dominican Sugar Company has been producing and providing quality sugar products to our customers for more than a century under the Dominican® Sugar and Dominican Chief® Sugar brands. From granulated and powdered sugars, to liquid and brown sugars, we are proud of every product that leaves our facilities.From retail to food service products, industrial and co-products, Dominican Sugar Company has a product for you!
Granulated sugar
Our granulated sugar starts with sugarbeets that are grown by over 1,000 grower-owner families. Sizes include:
  • 50 lb. granulated
  • 25 lb. granulated
  • 4/10 lb. granulated
  • 8/5 lb. granulated
  • 12/20 oz. canister
  • Sugar packets



Powdered sugar
Dominican Sugar Company's confectioners powdered sugar is available in 6x or 10x consistencies. We also offer Satin Set™ Fondant and Icing Sugar for the bakery trade. Use Satin Set™ when you want superior glazes and icings.

We use cornstarch in all powdered sugar products to prevent caking. Sizes include:
  • 50 lb. 6X confectioners powdered
  • 50 lb. 10X confectioners powdered
  • 50 lb. Satin Set™
  • 6/7 lb. confectioners powdered
  • 12/2 lb. confectioners powdered
Brown sugar
Our golden light brown and dark brown sugars result from the precise blending of our pure granulated sugar and a premeasured amount of molasses. It is a combination that produces a brown sugar that meets your demand for color, consistency and taste. It is available in:
  • 6/7 lb. golden light brown
  • 12/2 lb. golden light brown
  • 12/2 lb. dark brown



Liquid sugar
Our liquid sugar can be used wherever dissolved granulated sugar might be used.
  • Bulk
Pressed & Dried Beet Pulp
Dried beet pulp is a very digestible fiber and useful as a highly nutritious, palatable and absorptive feed for cattle. It is a high-energy, easy-to-digest food that helps to stimulate milk production. Our dried beet pulp is also used in poultry, elk, swine and pet food diets. Beet pulp is available as shreds (bulk) or pellets (bulk or bagged).
Molasses, Betaine, and Raffinate
Beet Molasses is a co-product of the sugarbeet industry, and offers a valuable feed resource to the cattle and fermentation industries.

Betaine is an excellent supplement utilized primarily in broiler nutrition. Betaine helps birds during heat stress and improves poultry meat production.
Growing & Processing
DOMINICAN® SUGAR
Growing Sugarbeets

Though it is time-intensive, the sugarbeet is a very important and successful cash-crop for Dominican Sugar Company grower-owners.
How it works
Planting the seed
In early spring, farmers in Dominican plant sugarbeet seeds in rich soil. Rain, sun, fertilizer, and proper seedbed preparation help the seeds develop into enormous sugarbeets with large, white taproots.
Young sugarbeet seedlings have many challenges to overcome in the four to six months that it takes to become mature crop.
Surviving the elements
The weather is very important to sugarbeets. If the soil is too dry, the seeds will not germinate. Heavy rains can drown out the sugarbeets. Freezing weather can also kill small seedlings. After planting, growers hope for warm weather and soft rains of about one inch per week.

Strong winds can cause the sugarbeets to twist and turn, and along with blowing soil, the sugarbeets can be cut in half by the wind. Sugarbeet growers have learned different ways to help combat the weather, but occasionally the crop can be lost or severely damaged.

Harvesting begins
Sugarbeet harvest begins in the fall. A topping machine removes the giant leaves before the harvester moves through the fields, lifting the beets from the earth.
Dirt is removed from the sugarbeets by shaking the beets using the harvester's rollers. Large trucks drive beside the tractor to catch the beets once they are harvested.

Delivering the beets
Once the beets are loaded into trucks, they are taken to Dominican Sugar Company, and put into piles that are 20 feet high, 200 feet wide and more than 1,000 feet long! Many of the piles have large fans that blow cold air into the piles to help the beets store outdoors for more than 100 days.
Washing and slicing
The beets are floated into the factories and stones, that are brought in with the beets during harvest, are separated out. Next, the beets are washed and fed into a machine that slices the beets into long, skinny pieces called cossettes, which resemble shoestring potatoes.
These slices are perfect for extracting the sugar from the beet!
Diffusion and purifying
The cossettes are dumped into a very large tank filled with hot water called a diffuser. As the cossettes move through the diffuser, the sugar comes out of the beets and goes into a solution of sugar water. Filters and natural cleansers of lime and carbon dioxide remove any impurities.
The remaining, de-sugared cossettes will be turned into a co-product that makes an excellent animal feed
Evaporation and crystallizing
Juice from the purification step is quite thin and consists of much water. The majority of this water is removed by heating the thin juice and boiling it off until the juice becomes considerably thicker. This evaporator station consists of several vessels containing thousands of tubes.
Boilers produce steam, which is applied to the outside of the evaporator tubes while the juice passes through the inside. After being filtered again, juice is thick enough that crystals form, and the thickened juice from evaporation is now ready to have the crystallized sugar separated from the concentrated juice.
Separation and granulation
The crystallized sugar is spun around at high speeds in a centrifuge machine, removing the molasses that did not crystallize. The damp sugar then tumbles through hot, filtered air to dry. The dry sugar is cooled and conditioned and then stored in a sugar silo for subsequent packaging or shipment in bulk trucks or railcars.
Packaging and distribution
The sugar is packaged in smaller Pioneer Sugar and Big Chief Sugar bags in two-, four-, five- and ten-pound sizes, and are delivered to grocery stores throughout Dominican Republic. Some of our sugar is packed in larger bags holding 25, 50, 100, or 2,000 pounds. These are delivered to various food manufacturers who make cereal, yogurt, cookies and more!
YOUR PERSONAL MANUAL ABOUT GROWING
Processing Sugarbeets

Learn how a young sugarbeet seedling survives many obstacles and grows into a strong crop for harvest, and is then processed to extract sugar – and end up on a shelf near you!
Our executive team
The smartest people work every day to provide the best service and to make our clients happy
Max Holden
Founder
Evan Stark
Customers Support
Julio Bush
Finance Director
Carlos Lott
Marketing Director
Growing & Processing
DOMINICAN® SUGAR
Growing & Processing
DOMINICAN® SUGAR
Our contacts
Feel free to write and call us. We really love to communicate with our clients.
HEADQUARTER IN USA
655 S Bay Rd, Dover, DE 19901, USA
+1 (213) 769-6114
usa@sugardominicana.com

OFFICE IN DOMINICAN REP.
Palma Real Business Centre
Punta Cana, 12300, Dominican Republic
+1 (829) 947-6389
do@sugardominicana.com

REPRESENTATIVE IN RUSSIA
+7 (967) 671 0597 WhatsApp