Bagasse bale sizes range from a moist weight of 30 to 800 k§- The lightweight bales were developed for manual handling;
handling of the heavier bales must be either partly or entirely mechanical. There were problems with the very large
bales (4D0—8O0 kg). Deterioration was often extensive, especially at the centre of the bales, as the heat from
fermentation could not be dissipated fast enough and moisture could not escape readily. Attempts to produce large bales with holes in the middle for the escape of heat and moisture did not result in any great improvement.