Tag: Sugar production

While the term 'natural' is often used to market unrefined sugar, the fact is that all cane sugar products undergo some level of processing. The key difference is that unrefined sugar is simply less processed than its refined counterpart, retaining some natural molasses, minerals, and a darker color.

Approximately 80-85% of the European Union's sugar supply is derived from locally grown sugar beets. When asking what kind of sugar do European countries use, the primary answer is beet sugar, a fact shaped by historical events, climate, and modern agricultural policy.

Molasses, the thick, dark syrup, is a byproduct of the sugar refining process. While its production involves processing, its status as a 'refined' or 'unrefined' product is more nuanced than a simple yes or no. This guide delves into the details of molasses processing and how it compares to other common sweeteners, including different types like blackstrap.

Over 80% of the world's sugar is produced from sugarcane, a fact that highlights its dominance in the global market. When asked, 'Which one of the following is a major source of sugar?', the answer almost invariably points to one of two key plants: sugarcane or sugar beets. These crops are cultivated worldwide specifically for their high sucrose content, making them the most significant sources for producing refined table sugar.

According to the EPA, some pesticides have been detected on sugar cane, the primary ingredient for white sugar. This raises an important question: does sugar have pesticides in the final product you consume?

A common concern among vegans and those with specific dietary needs is the origin of ingredients. A key question revolves around the refining of sugar: is sugar made up of animal bones? The answer involves the use of bone char, a material derived from animal bones, in a part of the refining process.

According to the Water Footprint Network, the global average water footprint for refined cane sugar is approximately 1,780 liters per kilogram. This staggering figure highlights the considerable amount of water required to produce sugar, a process that extends far beyond the factory gates to include the cultivation of water-intensive crops like sugarcane and sugar beet.

According to the USDA, a standard serving of granulated white sugar contains zero milligrams of phosphorus. This stark nutritional fact surprises many people who expect some mineral content, but the refining process is designed to strip away virtually all minerals, leaving behind almost pure sucrose.

According to the USDA, the United States is one of the world's largest sugar producers, yet still relies on imports to meet market demand. So, where does white sugar come from in the US? It's derived from two primary crops: sugar beets, grown in temperate climates, and sugarcane, which thrives in subtropical regions.

Sugarcane accounts for approximately 80% of the world's sugar production, making it the most significant source of this common sweetener. Cane sugar is derived entirely from the fibrous stalks of the sugarcane plant ($Saccharum officinarum$), a tall, perennial grass native to Southeast Asia. Its production involves a multi-step process that transforms the plant's sweet juice into the pure sucrose crystals we know as sugar.