Where Does White Sugar Come From in the US?

January 11, 2026 •

3 min read

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.

Quick Summary

White sugar in the U.S. comes from both domestically grown sugar beets and sugarcane, supplemented by imports. Sugar beets are processed directly into refined white sugar, while sugarcane is first processed into raw sugar before being refined. Key growing regions and manufacturing processes differ significantly between the two crops.

Key Points

Dual Sources: White sugar in the U.S. is sourced from both sugarcane and sugar beets, which are chemically identical once refined.
Regional Production: Sugarcane is grown in subtropical climates, primarily in Florida and Louisiana, while sugar beets thrive in temperate climates across the Midwest and West.
Refining Processes Differ: Sugar beets are processed directly into white sugar, whereas sugarcane is milled into raw sugar first, then sent to a refinery for final purification.
Imports Supplement Supply: The US sugar industry relies on imports, particularly of raw cane sugar, to meet domestic demand.
Chemically Identical Final Product: After processing and refining, the final white, granulated sugar from both beet and cane sources is pure sucrose.

The Dual Sources of White Sugar

In the US, the journey of white sugar from a plant to a kitchen pantry begins with one of two distinct crops: sugar beets and sugarcane. Though they produce the same end product—pure sucrose—their cultivation and initial processing differ significantly based on climate and plant type.

Sugarcane: The Tropical Grass

Sugarcane is a tall, perennial grass that requires a tropical or subtropical climate to grow. In the US, its production is concentrated in Florida, Louisiana, and Texas, with Florida being the largest cane-producing state. Once harvested, the cane is transported to a nearby mill, as its sucrose content deteriorates rapidly after cutting.

Sugarcane Processing Steps

Milling: The stalks are washed, shredded, and crushed in a series of mills to extract the juice. Hot water is often sprayed over the shredded cane to maximize juice extraction.
Clarification: Lime and heat are used to remove impurities from the cane juice.
Evaporation & Crystallization: The clarified juice is concentrated into a thick syrup, which is then boiled in a vacuum to form raw sugar crystals.
Refining: This raw, brownish sugar is shipped to refineries where it undergoes further purification to become white, granulated sugar.

Sugar Beets: The Temperate Root Vegetable

In contrast to sugarcane, sugar beets are a root crop grown in cooler, temperate climates. The US has four main sugar beet-producing regions, which include the Great Lakes (Michigan), the Upper Midwest (Minnesota and North Dakota), the Great Plains, and the Far West. The harvested beets are durable and can be stored for weeks or even months before processing.

Sugar Beet Processing Steps

Washing & Slicing: At the factory, beets are washed and sliced into thin strips called "cossettes" to increase their surface area.
Diffusion: The cossettes are bathed in hot water, which diffuses the sucrose out of the beet strips to create a sugar-rich juice.
Purification: The resulting juice is purified using a liming and carbonation process that precipitates out impurities.
Crystallization: The purified juice is concentrated and crystallized. Unlike cane sugar, beet sugar doesn't require a separate refining step to become white; it is inherently white after crystallization.

The Role of Imported Sugar

The US sugar supply is not entirely domestic. A significant portion of the raw cane sugar used by American refineries is imported from other countries under a system of tariff-rate quotas. This imported raw sugar is refined within the US and accounts for the remainder of the country's total sugar consumption.

Domestic vs. Imported vs. Alternative Sweeteners


Feature	US Domestic Sugar (Beet & Cane)	Imported Raw Cane Sugar	High-Fructose Corn Syrup (HFCS)
Source	Sugar beets (temperate) and sugarcane (subtropical)	Sugarcane from various countries (tropics)	Corn starch from corn processing
Processing	Refined directly (beet) or refined from raw sugar (cane)	Refined in U.S. facilities	Corn wet milling, enzyme conversion
Growing States	MI, MN, ND, CO, ID, OR, WY, WA, FL, LA, TX	N/A (grown overseas)	Corn Belt states (e.g., IA, IL, NE)
End Product	Pure sucrose (C12H22O11)	Pure sucrose (C12H22O11)	Glucose and fructose mixture
Taste Profile	Identical to fully refined cane sugar	Identical to fully refined beet sugar	Very sweet; used in many processed foods and beverages

Conclusion: A Blend of Sources and Processing

In conclusion, white sugar in the US is a product of both domestic and international agriculture, relying on two distinct plants and their unique processing methods. Domestic production is split between sugar beets from cooler regions and sugarcane from warmer states, each refined through different processes. A controlled import system supplements this domestic supply with raw cane sugar from other countries. The final refined white sugar, regardless of its original source, is chemically identical pure sucrose. This complex network of farming, milling, and refining ensures a consistent supply of this kitchen staple for American consumers.

https://www.rockymountainsoda.com/blogs/soda-news/sugar-cane-vs-sugar-beets-examining-their-differences https://sweetenerusers.org/the-u-s-sugar-industry/ https://www.ers.usda.gov/topics/crops/sugar-and-sweeteners/background https://www.sugar.org/blog/where-does-sugar-come-from/ https://en.wikipedia.org/wiki/Sugarcane https://www.honiron.com/sugar-processing-101/

Frequently Asked Questions

No, once fully refined, beet sugar and cane sugar are chemically and nutritionally identical. Both are 99.95% pure sucrose, and the human body processes them in the exact same way.

The US relies on a combination of domestic production and imports. Domestic sugar comes from both sugar beets and sugarcane, with domestic sources supplying approximately 75% of America's sugar needs.

In the United States, sugarcane is grown in Florida, Louisiana, and Texas, with Florida being the largest cane-producing region.

Sugar beets are grown in various temperate states across four main regions: the Great Lakes (Michigan), the Upper Midwest (Minnesota, North Dakota), the Great Plains, and the Far West (Idaho, Washington, Oregon).

Raw cane sugar is refined by mixing it with syrup, centrifuging it to wash away the molasses, dissolving it, and filtering it through activated carbon to remove color. It is then re-crystallized to produce white, granulated sugar.

Sugar is extracted from beets by washing and slicing them into thin strips called cossettes. The cossettes are then placed in a diffuser with hot water, which leaches the sucrose out to form a sugary juice.

Yes, the US imports a significant amount of sugar each year, primarily in the form of raw cane sugar, to meet consumer demand. These imports are regulated by a quota system.

Byproducts include molasses and bagasse. Molasses can be used in food products or animal feed, while fibrous bagasse from sugarcane can be used as a fuel source.