Cane is piled high and fed by sweating laborers onto a conveyor belt then into a crusher, all powered by the huge water wheel which looms overhead. It is passed through the crusher twice to extract all the juice and then the residue, called bagasse, is hoisted into a rail mounted hopper and pushed by hand to be tipped into a waste pile.
Image Credit
Photo By George Burden – All Rights Reserved
Excerpt and image from the article – The River Antoine Distillery
First posted at Life As A Human Photography
Did you enjoy this article?
Please let the author know by leaving them a comment below!
And, subscribe to our free weekly digest!
Simply add your email below. A confirmation email will be sent to you.
Recent George Burden Articles:
- Wild Blue Yonder
- Postcard From The Deep South
- Ten Cool Things To Do (Or Not Do) In Peru
- A Honeymoon In Heaven
- A Grenadian Love Affair
