Sugar: Production and Types

Depending on the source, sugar can vary from brown to organic. 

For most suppliers, the main products to be sold are the ones with the higher demand in the market. Annually, the profit of producing raw material, such as coffee beans and sugar, make this business a niche that gives off significant financial benefits.

Especially sugar is a worldwide product that stands out as the most consumed in many countries, and it’s also earning a place among the growing markets, such as Asia, the Middle East and Africa (the last two to a lesser extent).

The main sources of sugar are from the sugarcane and sugar beet, and the sucrose obtained from both is identical. Sugarcane is the most used in comparison with sugar beet, representing 80% of the sugar production.

Cultivation & Harvest

Sugarcane cultivation takes place in tropics and subtropics, where water supply is good enough to sustain their growth for 6 to 7 months every year. Florida and Louisiana are the main cultivators of sugarcane nowadays.

The harvesting is done by hand and mechanically, but hand harvesting dominates most of the production. The first step to hand harvest the crops is to set the field on fire; this process burns all the dry leaves and possible animals that could nest there. The fire doesn’t harm the stalks and roots, so after the fire is out harvesters, you just have to cut the cane –above ground-level–, using machetes or cane knives.

Milling and refining

The milling process involves the preparation of cane after being received. Milling machines are in charge of extracting the cane’s juice; then comes the clarification process that removes all imperfections and suspended solids from the juice. After cleansing, evaporation concentrates the juice in the thick syrup. After another clarification, the crystallization and centrifugation end the process. Lastly, the sugar is put out to dry.

The final product of the process will be either brown or raw sugar. Some methods modify the color of the sugar, and there are refiners which do the final touch to get the ordinary, refined sugar we all know about.

Types of Sugar

White Sugar

This type of sugar is the most common and is found almost anywhere. This is the regular crystallized white sugar used in most recipes. As sugar is easily flammable, there are certain exceptions for its use in the kitchen.

Brown Sugar

This is the raw result of sugar after being dried up.It is light brown, and its taste is partially different compared to white sugar. It’s frequently used in certain beverages, such as tea, in most of the cases.

Liquid Sugar

Liquid sugar is essentially the white sugar that has been dissolved in water. Its use is common in prescriptions that require sugar to be dissolved beforehand.

Sugar continues to be one of the most used products in the food industry, and it will probably remain as the most demanded in areas, such as the pastry and the manufacturing of sweets and candies. CoAgro takes part in the import of all sugar products mentioned above; their role in the distribution and supplying of this type of goods makes them the best option to get sugar. All their contact information can be found below. Be sure to contact them if you’re looking for the best suppliers.

Sugar cane is 99% pure sucrose when separated from the cane plant. 

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