The juice is roughly filtered by scooping up the 'bits' and letting them drain through a
wicker mat. The juice flows into the main building, where it is 'ladled' through a
succession of big metal basins ('coppers') until it is brought to the boil in the
last one. The ladling process looks just like rowing a boat. The fire below
the boiling cane juice uses bagasse as fuel -- nothing is wasted!