To apply for membership, please download the SPRI Application 2017 2018

Sugar Processing Research Institute, (SPRI) is a unique research organization, with expertise in the challenges faced by cane and beet sugar processors and refiners.  Over the years, SPRI has benefitted the sugar industry with new analytical techniques, an understanding of the chemical underpinning of many of the process problems that occur during sugar manufacture, and issues that impact sugar quality and performance in final products.   Current membership includes processors of sugar from beet and cane, refiners of raw cane sugar, suppliers to the sweetener and energy industries, and commercial users of sugar.

SPRI’s core research program balances basic and applied research. In addition, the staff has a wide range of experience in sugar processing, quality control, and analytical capability. SPRI’s laboratory includes equipment found in the typical sugar factory or refinery as well as specialized equipment for chromatographic analysis.

SPRI is a non-profit organization that receives the majority of its funding from individual corporate sponsors. SPRI is housed at the Southern Regional Research Center, a major research laboratory of the USDA.  SPRI’s ability to work closely with many USDA scientists in this large center and to have access to expensive, specialized equipment greatly expands its research capabilities.

The institute is controlled by the Board of Directors and its Executive Committee. Each member company appoints one member to the SPRI Board along with an alternate. The research program is guided by the Research Advisory and Review Committee (RARC), which meets at least once a year to select and prioritize research projects which are then approved by the Board of Directors.

The rate for sponsoring membership is established by the Board of Directors, in three categories, based on production levels. The fee is indexed, and may change annually with the fiscal year which begins July 1st.  These rates are shown in the application form.

A company may join SPRI, Inc., by application to the Board of Directors, and subsequent acceptance, and payment of dues subscription.

Advantages and benefits of SPRI membership include:

1.  Results of SPRI’s core research program and activities, in regular reports and technical reports; direct input into the research program via the RARC and Board of Directors. Results are shared only among SPRI’s members.

2.  Specialized analysis on process samples for troubleshooting quality and processing problems or small research projects, usually at no additional charge. Results are delivered to the individual member and not shared with anyone else.

3.  New members receive a free set of the SPRI Proceedings, dating back to 1964 which contains invaluable information on sugar processing research. Also, members can contact SPRI’s knowledgeable and experienced staff concerning specific questions on processing problems or sugar quality issues.

4. Attendance at conferences on sugar processing research at reduced registration costs. This is a series of very successful conferences and workshops conducted by SPRI for the education of and benefit of its members, potential members and the international sugar community.

5.  Training and special instruction. Member companies may send representatives to SPRI for training in special techniques, to work on a phase of a special project, or for discussions on various projects.

6.  Access to data and information sources at SPRI on sugar production and utilization; access to information on industry practices and experience in sugar and by-product utilization.

7. Use of SPRI patents without payment of license fee or royalty.

If your company is in need of specialized research specific to sugar and/or has a limited R&D budget, joining SPRI is the best and most economical way to keep up to date with sugar technologies while being a part of the international network of sugar specialists.

Most Recent General Areas Of Research (Results of these projects are confidential and for SPRI members only)

•    Nature of cane and beet colorant, color occlusion and color removal
•    Turbidity and particle size analysis for improved clarification
•    Clarifying agents – effect on color and product quality
•    Study of liquid sugar parameters and liquid sugar stability
•    Ash and color relationships in the sugar crystal
•    Filterability and settling of beet process streams
•    Inorganic contaminants in raw sugar production
•    Development of analytical techniques for sugar quality parameters
•    Acid beverage floc measurements and causes in cane sugar
•    Improved sampling in beet and cane sugar factories
•    Starch in raw sugar processing and refining
•    Role of invert, pH and SO2 on color formation and sucrose loss
•    New products development
•    Degradation in sugarcane and sugar beet process streams
•    Cane compositional analysis and utilization
•    Raw and refined sugar quality – natural, organic, biotech
•    Quality of product, flavor and odor – influence of trace components