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.
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