Where does sugar come from?
Sugar is one of the most common ingredients in our diet. It is used to sweeten drinks, cakes, jams and many other foods. But before it reaches our table in the form of white crystals, sugar comes from plants, mainly sugar cane and sugar beet.
- Sugar Cane
Sugar cane is a tropical plant with a tall, thick stem, rich in sugary sap. It is grown in hot and humid countries such as Brazil, India and Cuba.
After cultivation and ripening, the cane is cut at ground level and the dry leaves are removed. The stalks are then crushed in factories, releasing the sweet juice which contains sucrose, the type of sugar most commonly used in food.
This juice is filtered, heated and concentrated until sugar crystals form. The dark liquid that remains is called molasses and can be used to make rum, animal feed or fertilizer.
- Sugar beet
In countries with a colder climate, such as Portugal and other European countries, sugar is extracted from sugar beet.
This plant is related to the red beetroot, but has a lighter-coloured root that is rich in sucrose. It is grown during spring and summer and harvested in autumn, when the sugar content in the roots reaches its peak.
The roots are washed, cut into thin strips and soaked in hot water, releasing the sugar. The resulting liquid is purified and heated until it turns into crystals. It is then centrifuged and dried, producing the white sugar we are familiar with.
TYPES OF SUGAR AND SUGAR PRODUCTS
During the refining process, sugar can be turned into various products:
- White sugar: this is the most common type, consisting almost entirely of sucrose.
- Yellow or brown sugar: contains a small amount of molasses, which gives it a richer colour and flavour.
- Icing sugar: white sugar that has been ground very finely, used in baking.
- Syrups: made by dissolving sugar in water, such as sugarcane syrup.
All these types of sugar have the same energy value – 4 calories per gram – and should be consumed in moderation.
THE ROLE OF SUGAR IN THE DIET
Sugar provides a quick energy boost, but contains no vitamins or minerals. Excessive consumption is linked to weight gain, tooth decay and an increased risk of metabolic diseases, such as type 2 diabetes.
The World Health Organization therefore recommends that added sugars (found in soft drinks, sweets and biscuits) should not account for more than 10 per cent of daily calorie intake.
It is important to distinguish between natural sugar, found in fruit and milk, and added sugar, which is added to foods during production. Natural sugars are accompanied by fiber and other beneficial nutrients, whilst added sugars merely provide energy.
SUSTAINABILITY AND RESPONSIBLE PRODUCTION
Sugar production requires a great deal of water and energy and can have a significant environmental impact.
In the production of sugar cane, more sustainable practices include reducing pre-harvest burning -harvest, the reuse of straw as mulch and the use of by-products to produce biofuels and energy.
Sugar beet, grown in rotation with other crops, can help to improve the soil and reduce the use of chemical fertilizers.
Some producers are already using efficient irrigation and renewable energy systems to reduce the ecological footprint of sugar.
A tip for planning your meals
When planning your meals, cut down on your intake of added sugars, and opt for fresh fruit to naturally sweeten yoghurts, porridge or desserts. Read food labels and choose products with less sugar. This way, you’ll look after your health, protect the environment and learn to appreciate the natural flavour of food.
FOODWISELAB challenge
To understand the origin of sugar, identify its natural and industrial sources and reflect on the impact of sugar consumption on health and everyday dietary choices.