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VHP sugar (very high polarity sugar) also known as Hi-Pol Sugar is a light brown raw sugar with a pol of more than 99.4%. ‘Pol’ is a term used to describe the percentage of sucrose present in a mass of raw sugar. The word or term VHP is widely understood to mean that 99.4% of the total mass of a raw sugar is pure sucrose and that 0.6% or less then this is waste material.


VHP (Very High Polarity Sugar) is used as raw material for further procedures and designed for the refining due to its great polarization. VHP Sugar can be used for consumption, but it is normally exported to countries world wide for the production of refined sugar. This raw sugar, allows customers/clients to renovate it into different types of sugar for consumption.


VHP sugar was first exported from Brazil in 1993 and quickly became very popular with sugar importers world wide, as it was an completely new form of raw sugar with far greater sucrose content and far less contamination than competing raw sugars. VHP remains in high request as it is much cheaper and easier to refine than standard raw sugars.

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Our Mission

To be a dynamic and competitive sugar manufacturing and delivering real added value in terms of time and cost savings. We strive to be driven, attentive, and always deliver excellence.

Quality Assurance

The sourced products are checked for quality and standards at the place of origin. Packing as per client requirement is done at the same point. We work on a strict Transparency / Traceability basis

Knowledge Base

  • ​Explore almost twenty types of refined sugar, starting with the favorite of all sweeteners—the table sugar. 

  • Refined cane sugars in solid form are sold in several crystal sizes, and various moisture and molasses contents.

  • They contain from 91 to 99.96% sucrose and often have small amounts of invert sugar, which is fructose plus glucose.

  • The most widely available refined sugars in stores are granulated, powdered, and brown (light or dark) sugars.

  • Refined cane sugars in liquid form contain from 50 to 80% sucrose, and 20 to 50% invert sugar (glucose plus fructose).

  • White sugars from cane are produced in various crystal sizes, from coarse (0.75 to 0.6 mm) to medium (0.5 to 0.3 mm) to small-size (0.3 to 0.02 mm).

  • From the sugars with largest to smallest crystals: sparkling > sanding > granulated > fine > extra fine > superfine > ultrafine > powdered 6X > powdered 10X > powdered 12X > fondant.

  • Despite their crystals sizes, all-white sugars have the same sweetness and provide the same calories. Finer crystals, such as powdered and fondant sugars, contain 3 percent cornstarch (or tapioca starch) added to prevent lumping.  

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