SUGAR PRODUCTION. Large amounts of quicklime with low silica and magnesium contents are consumed in order to precipitate the mineral or organic impurities that are mixed with the sucrose. Lime is used in the manufacture of beet and cane sugar.
BREWERY. Lime is added in the preparation phase of the water of constitution to absorb the excess CO2. OYSTER FARMING. The lime contributes to the sanitation of the supports of the nascent oysters and facilitates the calcium in their development.
FISH CULTURE. For the recalcification of lakes, ponds and rivers, lime brings the calcium needed to maintain the food chain while balancing the natural environment.
FOOD. Lime is added directly to the constitutive pastes of the Mexican “tacos” to balance the acidity of the very spicy condiments.