The sickly sugar odor intensifies when the ship is unloading and when the sugar cane storage shed is opened each day to allow the "Choo Choo Chelsea" train to take visitors through. The smell worsens further when the boilers release pressure. Under certain wind conditions, the odor lingers for days.

When a ship arrives, unloading typically takes an entire week. During this time, the ship’s cranes operate around the clock, transferring sugar cane into the giant hopper on the wharf. The cranes work regardless of weather conditions, which results in sugar cane frequently spilling into the harbour.

The grey smoke rising from the boiler chimney isn’t just steam, as they would have you believe. It contains residues from the refining process and is released into our air every day. The resulting stench can be overwhelming, especially when winds blow from the south, southwest, or west.

The loader used to load containers onto trucks operates daily from 4:00 AM until 10:00 PM on weekdays. When in use, it emits a loud, screeching backup alarm that is highly disruptive and penetrates through walls and windows. This loader is a relatively new addition to the operation; prior to its introduction, truck loading was carried out without any noticeable noise.

Line-haul trucks honk their horns daily to gain access through the gatehouse when it's unattended, as well as when departing. This occurs at various times—6 AM, 7 AM, 3 PM, 4 PM, 7 PM—without consistency. While we fully support the work of truck drivers, this is a residential area, and the sound carries significantly, impacting the surrounding suburbs.

At exactly 6 AM each day, the first truck breaks the peaceful dawn, hauling a full load of sugar up Colonial Road in an effort to beat the traffic on Onewa Road. The loading, horn-blowing, and heavy hauling continue well into the night—every single day.

Why are the cooling ponds brown? We remember a time when the water was clear, and as kids, we would feed the fish along the water’s edge. Now, when it rains, the discoloured and likely polluted water overflows into the harbour, turning it brown as it flows past Birkenhead Wharf.

Beside the Chelsea Sugar wharf, there is a seawater outflow pipe from the refinery. The refinery uses seawater to cool its machinery and then discharges the used water back into the harbour. However, if you get close to the outflow, you’ll notice a distinct odor indicating that it is not just seawater being released.

Did you know that Chelsea now operates their boilers from 6 AM to 10 PM every weekday? We have been repeatedly woken by the constant hum of the refinery, accompanied by the high-pitched screeching noise each time the boiler pressure is released multiple times a day.

Over the past year, a large number of intensely bright LED lights have been installed across various parts of the refinery. The result is visually startling and marks a significant shift from earlier times, when the site was barely visible at night.

The whirlybirds on the sugar cane storage shed have been squeaking for several years. It raises the question—where is the maintenance plan?

As demand for sugar products continues to grow, so too does the unchecked expansion of Chelsea Sugar. Operating hours now stretch from 4 AM to 10 PM on weekdays, with truck loading also taking place on Saturdays.