You’ve heard plenty about copper, manganese, and mercury tainted sugar.
Take it from me, it’s all a fiction.
It’s the politicians playing the public for fools once more.
ImportCartel 1 vs ImportCartel 2 going at each other and one of them has decided to use public hysteria to pummel the other…
Kwa ufupi, kunywa chai yako bila wasiwasi. Hamna madini kwa sukari.
[SIZE=1]Samburu County[/SIZE]
[ATTACH=full]177004[/ATTACH]
Akanyal click hence akanyal link
Thank you for that clarification.
I’m glad to know that it’s just two import cartels fighting. Now what about the impoverished, tax paying Kenyan sugar farmer?
Ama hiyo industry is completely dead?
When was your last tym u bought local sugar in a supermarket eg mumius they killed all local factories so that they can import cheap sugar and do their dirty business Kenyans we are being taken for a ride…
I treat this with disdain though
First, saying Cartel A and Cartel B is bullcrap (Cartel is a phrase that has often been used by misfiring public officials as an excuse for their failure). Kidero blamed them, Willie Mutunga blamed them, anyone blames them when they cannot deliver. I say it is bullcrap because a very simple strategy can defeat them; transparency.
Second, its bullcrap because, how did you know it is a cartel without knowing their identity. If any dimwit will ever want me to buy the crap of cartel, unmask them. Or atlst their modus operandi.
Third, if there is no vindeo, efidence, rink, this village treats everything as hearsay, personal unqualified opinion, rumors, literal diarrhea, or attention seeking.
On another note, we should be provided with the percentage mercury content per a 100g of sugar, so that we can know how kgs to buy to become a chamillionaire
https://www.youtube.com/watch?v=pT-yd3I8wOc
my understanding from the above is that , mercury and copper content tend to go up as industrial hits its expiration dates ( just listen to end of that short video).
my main worry though, is that, most probably this sugar must have found it’s way to our learning institutions, from our universities, all the way to boarding primary schools.
let matiangi and the DCI start doing impromptu visits to the said institutions.
.
i know Bw. Gathee. That,s whats the presenter said. can you shed some light on the subject matter if you are in a position to do so ?
i highlighted the statement coz i just couldn’t get my head around that science - if there is any. let me watch the video.
Thats a very vague statement, cant be elaborater
its the last bit.
i know, have you watched that clip.
i have watched and my question is - does the mercury and copper grow in the sugar with age?
that journalist ought to present himself in the kijiji to enlighten us more.
the journalist and his editors need to be hanged. how does such a mess that touches on the health and lives of kenyans go past the editorial safeguards that should be in place?
Ati cartel A and cartel B…being vague and ambiguous doesn’t make one enlightened… .ujuaji tu
Did you hear of that sugar impounded stored at NCPB Nyahururu?
anyways, we are in a war against corruption, a war is fought with available soldiers .
[COLOR=rgb(65, 168, 95)]I don’t find any resources that indicate mercury and copper come into play at any stage in the cane sugar milling
[SIZE=7]The Processing and Chemistry of Sugarcane[/SIZE]
March 5, 2014 by Vincent Summers 1 Comment
https://www.decodedscience.org/wp-content/uploads/2014/03/Sugarcane-by-Xenia-Morguefile-300x225.jpg
Sugarcane requires physical and chemical processing. Image by Xenia.
Sugarcane (genus Saccharum), like the bamboo which it slightly resembles, is a type of grass! Unlike bamboo, however, stalks of sugarcane are solid. The canes also require processing before we can use the sugary contents as a sweetener.
Processing this crop is primarily a physical process, but there’s quite a lot of chemistry behind the changes that sugar cane juice undergoes before it makes it to our sugar bowl.
[SIZE=6]Sugar Cane: Extracting and Cleaning the Juice[/SIZE]
Sugarcane processors chop the stalks and press the sections using using large rollers to release the juice. They then clean the juice with calcium hydroxide a.k.a. slaked lime – before evaporating it to concentrate the sweetness.
We derive slaked lime, Ca(OH)2, from quick lime, calcium oxide or CaO, by adding water. That reaction sequence is:
CaO + H2O → Ca(OH)2
At this point, they must make the acidic juice alkaline.
[SIZE=6]Heating and Breaking Down Sugar Cane Juice[/SIZE]
The processors heat the juice to 75 degrees C (167 degrees F), which, combined with the slaked lime, decomposes the enzymes that would break down the sugar.
https://www.decodedscience.org/wp-content/uploads/2014/03/Reaction-Sequence-300x93.jpg
Invertase hydrolyzes sucrose into glucose and fructose. Note the the chemical structures of sucrose, glucose and fructose, as well as the schema for the reaction path produced by the presence of invertase. Image compilation by Vincent Summers, all rights reserved.
The predominant enzyme is invertase, a large molecule that splits the disaccharide, sucrose or table sugar, into two monosaccharides, glucose and fructose.
Although these two are also sugars, they are not desired for use as table sugar, so preventing that reaction is necessary to keep the sugar in the proper form.
Another positive effect produced by the slaked lime is that it clarifies the juice.
[SIZE=6]Sugar Cane Juice: Evaporation and Boiling[/SIZE]
The clarified juice is now of suitable purity for further processing, but is dilute. Before processors boil and cool the juice to produce crystallization, they must evaporate much of the water out.
Boiling greatly increases the concentration of sugar – they can dissolve much sugar in boiling water, but as the solution cools, sugar crystallizes out. At this stage, the sugar is brown due to the presence of traces of the mother liquor (molasses). At this point, the brown sugar crystals are shipped to refineries.
[SIZE=6]Sugar Processing By-Products[/SIZE]
After processing removes most of the sucrose from the enriched liquid or syrup, what remains behind is molasses. Molasses contains some mineral content not found in the refined, crystallized sugar, including iron, calcium, potassium and magnesium – especially the form of molasses with the most sugar removed from it; “blackstrap” molasses. Molasses is used in the production of alcoholic spirits, especially rum.
The solids that remain after the juice has been pressed from the stalks – called bagasse – are often used as fuel at the processing site. Bagasse is also used in the manufacture of certain paper products and as an ingredient in building materials.
if that was the case, our sugar millers will be producing copper and mercury as a by-product.
have there been reports of how the two chemicals could have been introduced into the sugar?