RESTRICTEDWORLD TRADE
ORGANIZATIONG/RO/W/76/Suppl.1
9 May 2003
(03-2493)
Committee on Rules of Origin Original:  English
CHAPTERS 1-24 (AGRICULTURAL PRODUCTS AND FISH)
Submission by Korea
Supplement
The following communication, dated 7 May 2003, has been received from the Permanent
Mission of Korea.
_______________
SUPPLEMENTARY COMMENTS ON REFINING PROCESS OF SUGAR
Uses
1. Raw sugar is a raw material rather than a food item. It is mainly used as a raw material for
refined sugar, similar to the use of iron ore for iron or crude oil for refined oil.
2. Refined sugar is used for manufacturing food (i.e. in baking, confectionary, and beverage)
and for direct consumption.
3. Raw sugar and refined sugar are traded in separate markets. The futures market for raw sugar
in New York targets refineries, whereas the futures market for refined sugar in London targets food
manufacturers.
4. The origin and quality of raw sugar does not determine the quality of refined sugar. Instead,
the quality is maintained by the control processes during the refining. As a result of refining, sugar
gains a number of important characteristics that improve its suitability as an ingredient in food
preparation. These characteristics are important to commercial food manufacturers.
5. The refining process determines the essence of sugar as a product and produces various kinds
of products by needs.
- By Colour: White sugar, Brown sugar, Dark brown sugar
- By Particles: Refined sugar, Caster sugar, Powdered sugar, Cube sugar, Pearl sugar (Waffle
sugar)
- By Needs: Cola sugar (Beverage sugar), Powdered sugar, Crushed sugar (anti-lumping
sugar), Coffee sugar (Caramel sugar)
Refining process requires high technology
6. The manufacturing process of refined sugar from raw sugar is as follows:G/RO/W/76/Suppl.1
Page 2
Raw sugar /g222 Dissolution /g222 Carbonation /g222 1st Filtration /g222 Active carbon /g222 2nd Filtration /g222
Ion exchange /g222 3rd Filtration /g222 Concentration /g222 Crystallization /g222 Milling, Powdering /g222
Drying /g222 Screening /g222 Packaging
7. The above series of processes are purification processes that consist of complicated unit
operations such as dissolution, filtration, concentration, etc. In particular, ion exchange and
crystallization processes require high technologies.
8. The characteristic of carbonation is as follows:
- Process : The color and impurities of raw Sugar are co-precipitated when CaCO 3, which is
generated during the reaction of Milk of Lime and CO 2 gas inputted, is precipitated.
- Technical distinction : This process depends on 1) the concentration and flow rate of the
Milk of Lime, 2) amount, conc entration, and pressure of CO 2 gas inputted 3) temperature,
time, and stir speed for reaction of these two mate rials, and 4) controlling of pH of the final
reaction solution.
9. For the ion exchange process, the solution passes through cation and anion to eliminate color.
It is affected by the concentration of color, flow rate, pressure, temperature, and the activity of ion
exchange resin, etc.
10. Crystallization occurs through the stages of supersaturation, nucleation, crystal growth, and
ripening. It has a great impact on the size/distribution of particles.
- Process : This process is to re-crystallize the solution where impurities are eliminated.
- Technical distinction : Final yield is affected by the temperature of refined liquor and the
temperature of crystallizating tubes, caramelization prevention, degree of vacuum and
maintaining the vacuum level, maintaining of supersaturation, each step of crystallization,
processes of crystal growth, the timing of input of seed, amount/size of seed, the speed of
stirrer, mean aperture of particles, preventive technique of heterogeneous crystallizedparticles, final falling time of particles, and the amount crystallized each time.
Hygiene
11. Production of raw sugar is a simple extraction process and is hygienically inadequate. Raw
sugar is stored/transported in bulk form without packaging so the possibility of contamination by
exposure to the exterior is considerably high. It also has a risk of bacteria proliferation because it
contains plenty of moisture. Therefore, when raw sugar is directly consumed, heavy metal, pesticide
residues, bacteria, yeast, mold etc., which are contained in raw sugar, can pose a serious threat to
human health. Recognizing these safety problems, many countries restrict direct consumption of rawsugar.
12. Refined sugar is produced through hygienic facilities in food manufacturing factories, stored
in consistent temperature/humidity, and sealed tightly with Kraft paper bag/Poly Propylene Liner bag
for packaging to avoid contamination and to maintain  consistency in quality. It also prevents the
proliferation of bacteria by containing a low level of moisture.
Production facilities
13. The production facilities for refined sugar, compared to those for raw sugar, are much more
complex and require a higher technology, which requires high cost of manufacturing and installing.
For instance, expenses for manufacturing and installing of production facilities for refined sugar costG/RO/W/76/Suppl.1
Page 3
US$ 200million (540,000 tons of input amount; 520,000 tons of capacity), whereas those for raw
sugar cost US$ 10million (470,000 tons of input amount; 60,000 tons of capacity). In particular,
adsorption tower and the ion exchange resin tower cost US$ 3million and US$ 2million respectively
for 520,000 tons of capacity.
Labeling
14. Refined sugar is manufactured by a mixed input of raw sugar from many countries such as
Australia, Thailand, Brazil, the Republic of South Africa, etc. Therefore, it creates difficulties in
determining the country of origin.
15. In addition, when the country of origin of raw sugar is changed under various circumstances,
the labeling on the package should also be changed accordingly.
__________