Brown sugar

Genuine natural cane sugar, which contains glucose and fructose in addition to sucrose, is considered a source of minerals. It is more nutritionally valuable than white sugar, it is more usable in the body and does not burden the organism as much. Brown sugar is a sugar (sucrose) that differs from classic white refined sugar by its brown color, which is caused by molasses. It can be unrefined or semi-refined granulated sugar with some molasses left in it.

DESCRIPTION: Sugar cane is a perennial plant with massive stalks that can grow up to 6 m in height and looks like bamboo. The stems contain sugar, specifically sucrose, fructose and glucose, and this is why the plant is widely grown on plantations in the tropical zone. The tradition of growing cane sugar began in India.

HISTORY: Europe only learned about sugar thanks to Alexander the Great. However, at first it was a very expensive matter, it was even once called "white gold". However, this changed with the discovery of America, when prices began to fall. In Central Europe, its popularity grew only in the Middle Ages, until then it was mostly sweetened with honey.

Over time, the sugar industry began to flourish and even in 1841, the first cubed sugar was invented in the Dačice refinery, so it is a Czech invention. The decline in the popularity of cane sugar was due to Napoleon Bonaparte, who prevented the import of English goods to the continent with his continental blockade.

OCCURRENCE: Brazil is considered the world's largest producer. Furthermore, cane sugar is grown in Australia, Africa and India, where it all began. The harvesting itself takes place thanks to machines, but in inaccessible places they still have to be harvested with machetes. The stalks are then taken to sugar mills, where they are pressed and the juice that has leaked out is used to make sugar, molasses and other by-products.