I have my doubts as it never had any wheels and was in a large shed with little doors.
As such I am forced to identify the thing as a sugar cane mill having retrospectively guesstimated that the banana producers were also producing cane sugar.
To that end I have cut & pasted the process in the hope of clearing up any outstanding issues
Stems are usually harvested at the age of about 11-14 months. The stems are usually cut manually and are bundled to be taken to a sugar mill. Canes are shredded and crushed with heavy rollers to retrieve the juice which contains 10-20% sucrose. This juice, which is dull green and murky, is sieved to filter out some of the impurities.
The vast majority of cane sugar commercially produced today is known as 'centrifugal'. With this process, the pH is raised with lime and the mixture is heated to around 100 degrees centigrade for several hours. The lime causes suspended materials, proteins, waxes, and fats to separate out. Further impurities are allowed to settle in large containers and are removed from the bottom. This residue is known as filter-cake or press-mud. The clear juice is evaporated off to form crystals. Sugar crystals are separated from the molasses, or brown syrup, by centrifugation. The sugar produced in raw, and brown specialties are demerara and muscovado.
This raw brown sugar can be refined to produce white sugar, whch is almost 100 per cent sucrose. This usually happens in the country of import. Icing sugar is manufactured by pulverising refined sugar in a mill. It is mostly used for confectionery and for cakes, pastries and other baked products.
Non-centrifugal sugars include gur. Here sugar cane juice is heated over an open fire to give a thick, paste-like product.
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