Sugar

Sugar is a general term for a carbohydrate (a type of energy-providing food) that is sweet and dissolves easily in water. In scientific terms, sugars consist of small units called monosaccharides, such as glucose and fructose, and disaccharides, such as sucrose and lactose.

In common usage, "sugar" most often refers to refined sucrose, a white crystalline substance extracted from sugar cane or sugar beets. It is one of the world's most widely traded agricultural commodities and is used in food processing, retail, and beverage manufacturing.

Chemistry and types

Glucose and fructose are simple one-unit sugars. Sucrose consists of glucose and fructose bonded together. Lactose is the sugar found in milk, while maltose is obtained from malted grains. The body uses enzymes to break down complex sugars so they can be converted into simple units that enter the bloodstream.

Production

Sugar cane is a tall grass that grows in tropical regions; its stalks are processed to extract juice. Sugar beets grow in temperate zones, and sucrose is extracted from their roots. In both cases, the juice is purified, boiled, and crystallized until it forms grains. Other sugar products, such as brown sugar, contain substantial molasses.

Nutritional role

Sugar provides quick energy but contains few vitamins or minerals. Health authorities recommend limiting added sugars in the diet, as high consumption is linked to tooth decay, obesity, and increased risk of type 2 diabetes.

Economics and history

Sugar cane cultivation originated in Asia and later spread to the Middle East and Europe. During the colonial period, sugar plantations in the Americas and Caribbean relied on slavery, which profoundly shaped the economic and social systems of those regions. Today sugar is produced in many countries, and its market price is affected by agricultural policies and tariffs.