Understanding the Common Source of Table Sugar

November 2, 2025 •

3 min read

Globally, about 80% of refined table sugar is extracted from sugarcane, a giant grass grown in tropical regions, with the remaining 20% coming from sugar beets cultivated in cooler climates. These two plants are the predominant commercial sources of the pure sucrose found in nearly every kitchen around the world. Despite their different origins, the final, refined product from both plants is chemically identical.

Quick Summary

The refined sucrose known as table sugar comes primarily from two crops: sugarcane and sugar beets. The raw plant material undergoes an intensive processing and purification procedure to isolate the sweetening agent. While the refining methods differ slightly for each crop, the final pure product is chemically identical regardless of its source plant.

Key Points

Two Primary Sources: The common source of table sugar is almost exclusively derived from either sugarcane or sugar beets, which are cultivated worldwide.
Chemically Identical Final Product: Despite coming from different plants and through different refining processes, the final, refined table sugar (sucrose) is chemically the same whether it originated from cane or beet.
Sugarcane Processing: Sugarcane, grown in tropical climates, is crushed to extract juice, which is then clarified, evaporated, and crystallized into raw sugar before final refining.
Sugar Beet Processing: Sugar beets, grown in temperate regions, are sliced and soaked in hot water to extract the sugar, which is then purified and crystallized directly into white sugar.
Different Byproducts: The refining of sugarcane produces molasses used for food and alcohol, while sugar beet processing yields a bitter molasses suitable only for animal feed.
Global Production: Sugarcane is responsible for the majority of the world's sugar, while sugar beets account for a significant portion, particularly in Europe.

The Dominant Players: Sugarcane and Sugar Beets

At its core, table sugar is a disaccharide called sucrose, composed of one glucose molecule and one fructose molecule. While many plants produce sucrose naturally through photosynthesis, sugarcane and sugar beets are cultivated for their exceptionally high concentrations of this sweet compound. The vast majority of the world's sugar is derived from these two agricultural powerhouses, with sugarcane leading global production.

The Sugarcane Process: From Tropical Grass to Granule

Sugarcane thrives in tropical and subtropical climates and is cultivated in countries like Brazil, India, and Thailand. The process of converting this fibrous grass into refined sugar is a multi-step operation, often beginning near the fields where it is grown.

Harvesting and Milling: The sugarcane stalks are harvested, washed, and cut into smaller pieces. Large rollers or diffusion equipment then crush the stalks to extract the sweet juice.
Clarification and Evaporation: The extracted juice is treated with lime and heated to remove impurities, forming a clear, thin syrup. This syrup is then concentrated through a series of evaporators.
Crystallization and Centrifugation: The concentrated syrup is boiled in vacuum pans until sugar crystals form. A centrifuge then spins the mixture, separating the solid sugar crystals from the liquid molasses.
Refining and Packaging: The raw sugar crystals are further purified, melted, filtered, and recrystallized to produce the pure, white granulated table sugar sold to consumers.

The Sugar Beet Process: Root Crop to Refined Sweetener

In contrast to sugarcane, sugar beets are a root crop grown in temperate regions, such as parts of Europe and North America. Unlike cane sugar production, the beet refining process typically happens in a single location, and the roots can be stored for processing over several weeks.

Harvesting and Extraction: The beets are harvested, washed thoroughly, and then sliced into thin strips called cossettes. These strips are soaked in hot water to diffuse the sugar out of the plant material.
Purification and Crystallization: The resulting sugar-rich liquid is purified using a liming and carbonation process to precipitate impurities. It is then evaporated, boiled under a vacuum, and seeded with crystals to prompt crystallization.
Separation and Drying: A centrifuge separates the crystals from the syrup. The resulting white sugar crystals are dried, cooled, and packaged, ready for distribution. The resulting molasses, which is bitter, is generally used for animal feed rather than human consumption.

A Comparative Look at Sugar Sources

While the final product is chemically indistinguishable, the journey from plant to pantry has some notable differences.


Feature	Sugarcane	Sugar Beet
Climate	Tropical and subtropical	Temperate
Plant Type	Giant grass (stem)	Root vegetable
Sucrose Content	7-18% by weight	8-22% by weight
Processing	Often involves two stages: raw sugar production at mill, followed by refining elsewhere.	One-stage process from root to refined sugar at a single factory.
Refining	Raw sugar is often washed and decolorized. Some methods historically use bone char, which is a concern for some vegans.	Naturally white and does not require bone char in the refining process.
Byproducts	Bagasse (fiber) used for energy; palatable molasses.	Pulp used for animal feed; bitter molasses used for animal feed or fermentation.
Global Share	Approx. 80%	Approx. 20%

Global Impact and History of Sugar

The widespread demand for sugar has a long and complex history, influencing global economies and social structures. Originating in Southeast Asia and the Indian subcontinent, sugarcane cultivation spread throughout the Muslim world and eventually to Europe. The expansion of sugar production in the Americas was driven by intensive labor, heavily tied to the institution of slavery. The development of the sugar beet industry in 19th-century Europe, partly spurred by Napoleonic blockades, provided a domestic sugar source for temperate climates. Today, the sugar industry is a massive global enterprise, and technological advancements continue to optimize efficiency and sustainability.

Conclusion: From Plant to Pure Sucrose

Ultimately, the common source of table sugar is not a single plant but the refined sucrose derived from either sugarcane or sugar beets. While the agricultural practices and industrial processing differ depending on the crop, the final white crystalline product is the same pure carbohydrate. The journey from tropical fields or temperate farms culminates in the familiar sweet granules that are a staple in kitchens and countless food products worldwide. Understanding this origin provides valuable insight into a ubiquitous and historically significant part of the food we consume daily. To learn more about the sugar industry and its global impact, visit sources like the Canadian Sugar Institute.

Frequently Asked Questions

The main difference lies in their plant source and refining process. Cane sugar comes from tropical sugarcane, while beet sugar comes from the root of the sugar beet plant in temperate climates. Though the final product is chemically identical, some bakers report slight differences in performance, and cane sugar refining can involve bone char, unlike beet sugar.

No, all refined white sugar is not from sugarcane. Approximately 20% of the world's table sugar is produced from sugar beets. Unless specifically labeled as 'pure cane sugar,' the refined product is a blend of both sources and is chemically identical.

Yes, table sugar is the common name for the disaccharide sucrose, which is a carbohydrate made of one glucose molecule and one fructose molecule. Sucrose is extracted and refined from plants like sugarcane and sugar beets.

While sugarcane and sugar beets are the primary commercial sources of table sugar (sucrose), other plants contain sucrose as well. Minor commercial sources include the sugar maple tree and date palm, while honey and many fruits naturally contain varying amounts of sucrose, fructose, and glucose.

From sugarcane, the juice is extracted by crushing the stalks through a milling process. For sugar beets, the roots are sliced and soaked in hot water, a process called diffusion, to extract the sugar.

Brown sugar is typically a product of sugarcane. It is either less refined cane sugar with residual molasses or white refined sugar coated with molasses syrup. While sugar beets produce molasses, it has a bitter taste and is not used to make brown sugar for human consumption.

The refining process removes impurities and color compounds, including molasses, to produce pure white sugar. In cane sugar processing, raw sugar is often washed and filtered to achieve its white color, while beet sugar is naturally whiter and requires less decolorization.