Even though sugar has no biological value and consists only calories it’s still broadly 

used all around the world on a daily basis. Sugar is all carbohydrates and is easily 

digested by human body which dissolves it in Fructose and Glucose and shortly calls 

forth the energy rush in the body.

It’s impossible to imagine confectionary without sugar. It’s also commonly used in the 

canned goods industry. There is a variety of sugar: granulated sugar, powder, refined, 

lump sugar, brown and light brown sugar, etc. 

Brown sugar is made of sugarcane (Lat. Saccharum), which has been produced in 

India since ancient times and the name originates from India. Pressing the sugar-

cane produces sweet juice, processing of which turns the liquid into sugar. The cane 

sugar is considered to be less harmful and it's the most delicious. 

Today, 60% of the world produced sugar is made out of sugarcane and 40% - from the 

sugar beet. 

High sugar consistency of beets was first discovered by a French botanist Olivier de Serre 

in 1575, however, the technology of obtaining sugar from the beets has 

found German scientist Andreas Sigizmund Markgraf later in 1747. 50 years later 

Markgraf's apprentice has perfected the technology after growing beets 

outside Berlin and presented his results to the King of Prussia. The first sugar factory 

was built in Germany. 

People living in developed countries consume about 100-140 gr. sugar per day. World 

Healthcare Organization recommends decreasing this amount down to 5%, as a large amount

of sugar negatively affects the human body. It provokes risks of cardio-vascular 

system diseases, metabolism disorders and threatens to our immune systems.