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Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

The overall marketing allotment quantity is divided between refined beet sugar... and raw cane sugar... Allocations for mainland cane sugar producing States are assigned based on past marketings of sugar, the ability to market sugar in the current year, and past processing levels. Beet sugar processors are assigned allotments based on their sugar production for the 1998-2000 crop years. The 2002 Farm Act provides for a number of contingencies that could require reassignment of allotments during the crop year.  2, record 1, English, - marketing%20allotment%20quantity

Record 1,  Textual support,  French

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 DEF

Mixture of sugar crystals and syrup which has been produced by boiling the crystals out of the syrup.  1, record 2, English, - masse%20cuite

Record number: 2, Textual support number: 1 CONT

Sugar beets are processed as follows : after removing the juice from the beet pulp, it is refined by double carbonation, during which impure substances such as colorants, salts and proteins are precipitated. After carbonation the juice is heated several times and thickened until it reaches its saturation point. Then it crystallises and a crystalline mass if formed : the masse-cuite. In high-speed centrifuges the masse-cuite is separated into a solid part(sugar) and a liquid part(syrup). The syrup is then used again as a basis for sugar production and what is left over after that process is called molasses, which still contains 50% sugar...  2, record 2, English, - masse%20cuite

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 CONT

À ce stade le jus clair contenant 13 % de sucre et environ 87 % d'eau, est concentré par évaporation sous vide dans une série de chaudières à vapeur successives. Le jus passe à travers des tubes en contact avec la vapeur et est porté à ébullition, peu à peu il devient sirop et contient environ 60 % de sucre. Le sirop achève sa concentration dans des chaudières à cuire travaillant sous vide pour éviter sa caramélisation, il est ainsi amené à l'état de sursaturation. À ce moment apparaissent au sein du sirop dense appelé à ce stade «masse cuite» les premiers cristaux de sucre, puis la cristallisation se généralise et la masse cuite est formée de multiples petits cristaux enrobés dans un sirop coloré par les impuretés résiduelles.  2, record 2, French, - masse%20cuite

Record 2,  Textual support,  Spanish