Sugar was only discovered by western Europeans as a result of the Crusades in the 11th Century AD. Crusaders returning home talked of this "new spice" and how pleasant it was. The first sugar was recorded in England in 1099. The first sugar was recorded in England in 1100. Its price in London in 1300 was equal to US $100 per kilo at today's price.
The Caribbean is a region that consists of the Caribbean Sea, its islands, and the surrounding coasts. The region is southeast of the Gulf of Mexico and the North American mainland, east of Central America, and north of South confirmation that even then when quantities were small America. In the 15th century AD, European sugar was refined in Venice
In the same century, Columbus sailed to the Americas, the "New World". It is recorded that in 1493 he took sugar cane plants to grow in the Caribbean. The climate there was so advantageous for the growth of the cane that an industry was quickly established.
By 1750 there were 120 sugar refineries operating in Britain. Their combined output was only 30,000 tons per annum. At this stage sugar was still a luxury and vast profits were made to the extent that sugar was called "white gold". Governments recognized the vast profits to be made from sugar and taxed it highly. In Britain for instance, sugar tax in 1781 totaled £326,000, a figure that had grown by 1815 to £3,000,000. This situation was to stay until 1874 when the British government, under Prime Minister Gladstone, abolished the tax and brought sugar prices within the means of the ordinary citizen.
Sugar beet was first identified as a source of sugar in 1747. No doubt the vested interests in the cane sugar plantations made sure that it stayed as no more than a curiosity, a situation that prevailed until the Napoleonic wars at the start of the 19th century when Britain blockaded sugar imports to continental Europe.
By 1880 sugar beet had replaced sugar cane as the main source of sugar on continental Europe. Those same vested interests probably delayed the
introduction of beet sugar to England until the First World War when Britain's sugar imports were threatened.
Sugar beet was first identified as a source of sugar in 1747. No doubt the vested interests in the cane sugar plantations made sure that it stayed as no more than a curiosity, a situation that prevailed until the Napoleonic wars at the start of the 19th century when Britain blockaded sugar imports to continental Europe. By 1880 sugar beet had replaced sugar cane as the main source of sugar on continental Europe. Those same vested interests probably delayed the introduction of beet sugar to England until the First World War when Britain's sugar imports were threatened.
1976 - Sucralose is invented by scientists from Tate & Lyle. 1981 – Aspartame again receives FDA approval.
1993 – Florida Crystals launches natural cane sugar product line.
1998 – Florida Crystals becomes the only producer of certified organic sugar in the U.S., marketed through the Florida Crystals® brand.
1998 - The FDA approves Sucralose (Splenda®), for use in the U.S.
2006 - The Center for Science in the Public Interest (CSPI) threatens a lawsuit against Cadbury Schweppes for labeling 7 Up as "All Natural" or "100% Natural" despite containing HFCS. CSPI claimed that HFCS was not a “natural” ingredient due to the high level of processing and the use of at least one genetically modified (GMO) enzyme required to produce it.
2008 – Florida Crystals® Natural and Organic sugar become the first American sugar to be certified Carbonfree®
Sugar, also called sucrose or white table sugar, is a carbohydrate.
Carbohydrates are an ideal energy source for the body because they can be readily converted to glucose and used as fuel by the cells of tissues and organs. Green plants use the sun's energy to make sugar through a process called photosynthesis. Humans gain access to the energy locked within sugar molecules by eating plants or animals that have eaten plants. Body cells, particularly those of the brain and nervous system, prefer carbohydrates over proteins and fats as a source of fuel. Most of the sugar available for widespread human consumption has been processed into granules. Sugar types vary by their degree of processing and the size of their sugar crystals. India is already 12% behind their typical summer monsoon rainfall and rapidly approaching the season's end. Here's a breakdown of the major sugar producing regions.
There are many different types of granulated sugar. Some of these are used only by the food industry and professional bakers and are not available in the supermarket. The types of granulated sugars differ in crystal size. Each crystal size provides unique functional characteristics that make the sugar appropriate for a specific food’s special need.
The crystal size of Bakers Special is even finer than that of fruit sugar. As its name suggests, it was developed specially for the baking industry. Bakers Special is used for sugaring doughnuts and crumb texture
This is a very finely granulated sugar which allows it to dissolve almost instantly.
Also called icing sugar this sugar is granulated sugar ground to a smooth powder and then sifted. It contains about 3% cornstarch to prevent caking. Powdered sugar is ground into three different degrees of fineness. The confectioners’ sugar, the other two types of powdered sugar are used by industrial bakers.
Also known as pearl or decorating sugar: As its name implies, the crystal size of coarse sugar is larger than that of “regular” sugar. Coarse sugar is recovered when molasses-rich, sugar syrups high in sucrose are allowed to crystallize. These characteristics are important in making fondants, confections and liquors.
Date sugar is more a food than a sweetener. It is ground up from dehydrated dates, is high in fiber. It is also costly than other sugar types and does not dissolve when added to liquids.
Fruit sugar is slightly finer than “regular” sugar and is used in dry mixes such as gelatin and pudding desserts, and powdered drinks.
Also called table sugar, this sugar found in every home’s sugar bowl, and most commonly used in home food preparation. It is the most common form of sugar and the type most frequently called for in recipes. Its main distinguishing characteristics are a paper-white color and fine crystals.
Made from moist granulated sugar that is pressed into molds and then dried.
Granulated maple sugar is prepared by heating maple syrup until the temperature is 45° to 50°F above the boiling point of water. It is then allowed to cool to about 200°F until granulation is achieved.
It is essentially the product at the point before the molasses is removed. Popular types of raw sugar include demerara sugar from Guyana and Barbados sugar. Turbinado sugar is raw sugar that has been steam cleaned to remove contaminates.
Also known as coarse sugar: A large crystal sugar that is used mainly in the confectionery industries as a sprinkle on top of baked goods.
This sugar’s crystal size is the finest of all the types of granulated white sugar. It is ideal for delicately textured cakes and meringues, as well as for sweetening fruits and iced-drinks since it dissolves easily
Brown sugar retains some of the surface molasses syrup, which imparts a characteristic pleasurable flavor. Dark brown sugar has a deeper color and stronger molasses flavor than light brown sugar. Lighter types are generally used in baking and making butterscotch, condiments and glazes.
It is a light brown sugar with large golden crystals, which are slightly sticky from the adhering molasses. It is often used in tea, coffee, or on top of hot cereals.
It is a very dark brown and has a particularly strong molasses flavor. The crystals are slightly coarser and stickier in texture than “regular” brown sugar.
These sugars are specialty products produced by a co-crystallization process. Since it is less moist, it does not clump and is free-flowing like white sugar.
This sugar is raw sugar which has been partially processed, where only the surface molasses has been washed off. It has a blond color and mild brown sugar flavor, and is often used in tea and other beverages.
There are several types of liquid sugar. Liquid sugar or sucrose, is white granulated sugar that has been dissolved in water before it is used.
How the industry tried to alter public opinion about sugar can be understood by the following account which appeared in Mother Jones which is about sugar and the sugar industry.
The industry's PR campaign corresponded roughly with a significant rise in Americans' consumption of "caloric sweeteners," including table sugar (sucrose) and high-fructose corn syrup (HFCS). This increase was accompanied, in turn, by a surge in the chronic diseases increasingly linked to sugar. Since 1970, obesity rates in the United States have more than doubled, while the incidence of diabetes has more than tripled. Precisely how did the sugar industry engineer its turnaround? The answer is found in more than 1,500 pages of internal memos, letters, and company board reports we discovered buried in the archives of now- defunct sugar companies as well as in the recently released papers of deceased researchers and consultants who played key roles in the industry's strategy.
Consumption of sugary could contribute to increased weight gain. A half litre of cola contributes about 11% of an adult’s daily calorie intake.
One problem with sugary drinks is that they very rapidly increase blood sugar levels and this can lead to tiredness and increased hunger even in people without diabetes. Another problem with sugary soft drinks is that they don’t contribute any nutritional value aside from a temporary boost of energy. Long term research studies show that those that as intake of sugary drinks increase, so does weight gain in both men and women.
Sugar used Big Tobacco-style tactics to ensure that government agencies would dismiss troubling health claims against their products. Compared to the tobacco
companies, which knew for a fact that their wares were deadly and spent billions of dollars trying to cover up that reality, the sugar industry had a relatively easy task. With the jury still out on sugar's health effects, producers simply needed to make sure that the uncertainty lingered. But the goal was the same: to safeguard sales by creating a body of evidence companies could deploy to counter any unfavorable research.
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