Bio Logistic

Sugar Cane

Table sugar used for tea or coffee is actually sucrose: a hydrate of carbon polysaccharide which is composed of two simple sugars, glucose and fructose, that are extracted from sugar beet and cane. Sugar can be obtained from many plants such as sweet corn, sorghum and Canadian maple but it is mainly commonly obtained from sugar beet and cane. While the final product is identical -in both cases 99.9% sucrose, the geographical area of production, labour costs and import taxes are the variables when it comes to sugar beet or cane. The extraction of sugar from cane is in the first stage simpler than that from beet: while sugar beet has to be processed and boiled at about 80°C for a long time, in the case of sugar cane milling and mechanical stress are sufficient to obtain the juice rich in sucrose.

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