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Sugar industry
The sugar industry subsumes the production, processing and marketing of sugars (mostly sucrose and fructose). In 2017, worldwide production of table sugar amounted to 185 million tonnes.
Sugar is used for soft drinks, sweetened beverages, convenience foods, fast food, candy, confectionery, baked products, and other sweetened foods. Sugarcane is used in the distillation of rum. Sugarcane produces several valuable byproducts that play a significant role in supporting economic growth.
Globally in 2018, around 185 million tons of sugar was produced, led by India with 35.9 million tons, followed by Brazil and Thailand. There are more than 123 sugar-producing countries, but only 30% of the produce is traded on the international market.
The top 10 sugar-producing companies based on production in 2010:
The global sugar industry has a low market share concentration. The top four sugar producers account for less than 20.0% of the market.
The sugar industry engages in sugar marketing and lobbying, minimizing the adverse health effects of sugar—obesity and tooth decay—and influencing medical research and public health recommendations.
Table sugar (sucrose) comes from plant sources. Two important sugar crops predominate: sugarcane (Saccharum spp.) and sugar beets (Beta vulgaris), in which sugar can account for 12% to 20% of the plant's dry weight. The plant material is separated to isolate the sucrose-rich portions. Purification of the sucrose exploits the good solubility of sucrose in water. After this aqueous extraction. Sucrose is obtained by successive recrystallizations, producing solid forms suited for the markets. Terminology describing some of these stages includes thick and thin juice, massecuite, magma, mother syrup, etc.
In the case of corn syrup, the high fructose corn syrup is obtained by hydrolysis of the starch from corn and wheat. This conversion, the starch is soaked in warm water in the presence of enzymes that break down the starch into a glucose. The resulting syrup is subsequently partially converted to fructose, i.e., high fructose corn syrup and related products. Again, the processing exploits the high solubility of sugars in water. The low prices of glucose syrups produced from wheat and corn (maize) compete with the traditional sugar market.
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Sugar industry
The sugar industry subsumes the production, processing and marketing of sugars (mostly sucrose and fructose). In 2017, worldwide production of table sugar amounted to 185 million tonnes.
Sugar is used for soft drinks, sweetened beverages, convenience foods, fast food, candy, confectionery, baked products, and other sweetened foods. Sugarcane is used in the distillation of rum. Sugarcane produces several valuable byproducts that play a significant role in supporting economic growth.
Globally in 2018, around 185 million tons of sugar was produced, led by India with 35.9 million tons, followed by Brazil and Thailand. There are more than 123 sugar-producing countries, but only 30% of the produce is traded on the international market.
The top 10 sugar-producing companies based on production in 2010:
The global sugar industry has a low market share concentration. The top four sugar producers account for less than 20.0% of the market.
The sugar industry engages in sugar marketing and lobbying, minimizing the adverse health effects of sugar—obesity and tooth decay—and influencing medical research and public health recommendations.
Table sugar (sucrose) comes from plant sources. Two important sugar crops predominate: sugarcane (Saccharum spp.) and sugar beets (Beta vulgaris), in which sugar can account for 12% to 20% of the plant's dry weight. The plant material is separated to isolate the sucrose-rich portions. Purification of the sucrose exploits the good solubility of sucrose in water. After this aqueous extraction. Sucrose is obtained by successive recrystallizations, producing solid forms suited for the markets. Terminology describing some of these stages includes thick and thin juice, massecuite, magma, mother syrup, etc.
In the case of corn syrup, the high fructose corn syrup is obtained by hydrolysis of the starch from corn and wheat. This conversion, the starch is soaked in warm water in the presence of enzymes that break down the starch into a glucose. The resulting syrup is subsequently partially converted to fructose, i.e., high fructose corn syrup and related products. Again, the processing exploits the high solubility of sugars in water. The low prices of glucose syrups produced from wheat and corn (maize) compete with the traditional sugar market.
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