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Evolution of Barbados Sugar

Barbados Sugar Industry: Where Tradition Meets Innovation

From Cutlass to Machine: The Changing Face of Harvesting

Video By MRD Barbados

The sugarcane harvest in Barbados begins in February and lasts for about three to four months. Historically, harvesting was entirely manual—men and women wielded the bill, a sharp hand tool, later replaced by the cutlass (commonly known as the Collins). But as labour declined, machines took over. The turning point came in 1969 when Dr. Colin Hudson developed the Carib Reaping Aid, the island’s first mechanical harvester. Today, mechanical harvesters like the AA 7700 cut and load sugarcane in one seamless motion, processing up to 12,000 tons per year.

Cane to Factory: A Journey of Transformation

Once cut, the cane travels to the factory via lorries, tractor-trailers, and large cane bins. At Carrington in St. Philip, the island’s only staging station, canes are transferred from field transport to larger containers, ensuring efficiency. At the factory, the first stop is the weighbridge, a computerized scale that can measure loads up to 40 tons—far surpassing the old scale beam’s 15-ton limit

Crushing Cane in The Historic Steam Mill. Now, mechanised and automated cane crushing was once done by windmills dotted all over the island.

Wind Power of Bygone Days

Vintage Barbados coral stone windmill at Morgan Lewis Farm

Morgan Lewis Vintage Windmill – Rogues in Paradise Authors Artist Rendition

Morgan Lewis Mill, a historic windmill dating back to the 18th and 19th centuries, is one of the last intact sugar mills in the Caribbean. Still operational occasionally, it offers visitors a rare glimpse into Barbados’ once-thriving wind-powered sugar industry.

The mill features a fascinating exhibit showcasing the equipment used to produce sugar in an era when wind-driven machinery crushed sugarcane, fueling the island’s economy for centuries. Adding to its historical charm, the mill’s sturdy rubble walls were constructed using boulders bound by a unique mix of egg whites and coral dust—a resourceful solution when cement was unknown on the island.

Morgan Lewis Mill sits on approximately 3,000 square feet of gently sloping land, nestled between the breathtaking vantage point of Cherry Tree Hill to the west and the quiet charm of Shorey Village to the east. Surrounded by lush greenery and sweeping views, it is a monument to the past and a reminder of Barbados’ deep-rooted connection to its sugar-producing heritage.

Milling and Boiling: A Modern Alchemy

At the heart of sugar production are two crucial stages: milling and boiling. First, massive rotating knives and shredders reduce the cane into finer pieces. It is then squeezed between heavy rollers to extract the juice. Modern sugar mills use controlled steam heating, unlike the old iron pots that once boiled cane juice over open fires. The extracted juice is clarified using white lime (calcium hydroxide), which helps remove impurities. The remaining fibrous material, bagasse, is not wasted—it fuels the factory’s furnaces, generating the steam needed to power the operation.

The Crystallization of Sugar

The clarified juice is heated in evaporators until it transforms into syrup. In vacuum pans, sugar crystals begin to form—a process carefully controlled by adding tiny seed crystals. Unlike the old boiling houses, where sugar-making relied on instinct and experience, today’s crystallization process is precise and measured. Since not all the sugar can be extracted in a single pass, multiple rounds of boiling yield different crops of sugar, with the final molasses separated as a byproduct.

Molasses & Rum: A Byproduct of Liquid Gold

While early sugar makers may have considered molasses a waste product, it is a valuable commodity today. The rich, dark syrup left after sugar crystallization is the foundation of Barbados’ famed rum industry, where it undergoes fermentation and distillation to create the island’s world-renowned spirits. Molasses is also key in animal feed production and other commercial applications.

From Storage to Export: The Final Leg

Once the sugar is extracted, it is stored in bulk at the factory, either bagged for local distribution or loaded onto ships at the deep-water harbour for export. But sugar isn’t the only legacy of this process—its byproduct, molasses, fuels Barbados’ finest rum industry. Though the methods have evolved, the spirit of sugar production in Barbados remains unchanged—a story of innovation and a memory of the island’s past.

Barbados The Birthplace of Rum

Barbados is recognized as the birthplace of rum, and its rich history of rum production dates back to the 17th century.

Next is a behind the scenes at a St. Nicholas Abbey Barbadian distillery. The spirit master discusses various aspects of the distillation process, providing a deeper understanding of how rum is crafted.

Beyond Iron P0ts and Vintage Kettles

Sugar Boiling Pot

While old iron pots may no longer be used, their legacy lingers. Barbados’s modern sugar industry is based on centuries of toil and transformation. The methods may have changed, but the story of sugar—one of resilience, adaptation, and cultural identity—continues to shape the island’s future. Get the true story of Barabndos – its history and its people with the Book Rogues in Paradise.