![]() When the refinery first opened, it had 1,500 employees and produced up to 2.2 million pounds a day. native, Coricka began her sugar-making career in Baltimore in 2003. “Some of the tools our operators use may be a little bit different, but the fundamental process is the same.” A D.C. “The fundamental way that we refine sugar has not changed,” says Coricka White, the new refinery manager promoted to that position in May. Inside, technology upgrades, automation, and a highly skilled workforce keep the plant humming, producing cane sugar products in much the same way it did when the refinery opened in 1922. While many industrial buildings of its generation have been abandoned or long since torn down, South Baltimore’s Domino Sugar refinery soldiers on, even overcoming a major fire this year that destroyed its raw sugar storage shed. The two other Domino refineries – one in Yonkers, N.Y., and one in Chalmette, La., downstream from New Orleans on the Mississippi River – are even older than Baltimore’s. This from a building that is nearly a century old and, from the outside, looks its age. Almost one-third of all Domino sugar produced. It could turn all of the homes on my street into a solid block of sugar in just nine days. The refinery’s average output could fill my two-story South Baltimore rowhouse with granulated sugar in less than four hours. But in the Domino warehouse, rows of one-ton sacks of granulated sugar, each the size of a squat refrigerator, stand on pallets. ![]() We typically experience sugar in small quantities: a four-pound bag at the store, a teaspoon packet at a restaurant. It’s hard to take in the staggering volume of sugar that comes out of Domino Sugar’s refinery on Key Highway East. ![]() Editor’s Note: This article originally appeared in our August-September 2021 newspaper edition, published on August 6. ![]()
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