This is the case with this masters thesis, which presents a nice simple (two different levels of detail) explanation of the sugar cane process. It includes the two main juice extraction systems diffusion and milling in parallel, although I am not sure whether this often occurs in practice.
I have spoken a few times about some of the projects that are run in food processing by development organisations. The objective is often to produce entrepreneurs from the unemployed poor.
In my experience this seldom works as it takes more than a process, some equipment and a few training programmes, to produce people who can successfully run a financially sustainable enterprise.
This photo, which I came across while organising my photos as part of my change from PCs to an Apple Macbook – a justifiable and enjoyable change by the way.
The project was set up to process local fruit into juice and jam as a means of creating jobs utilising local resources.
Compare the stock of sugar on the left of the photo with the production of jam and juice on the shelves! The project was run by bright people who had been on business courses but with 10 staff they were unable to sell their product (it wasn’t that they were out of stock because of overwhelming demand) and were spoilt by free supply (oversupply) of raw material by the developer which took any business like actions out of the project.