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Refined Sugar USA

Where does sugar come from in USA?

Refined Sugar USA

Refined Sugar USA! Have you ever wondered where sugar comes from? Initially, you may think it comes from the grocery store, however, it comes from plants that grow on farms throughout the United States before it reaches the grocery shelves.

There are 14 states in the U.S. that grow sugar beets and sugar cane. Agricultural conditions vary greatly across the country, so some areas are suitable for growing sugar cane, while others are best suited for growing sugar beets.

In general, sugar beets thrive where the temperatures are cooler since they are root crops. Seeds are planted when things warm up in the spring by farmers in Colorado, Idaho, Michigan, Minnesota, Montana, Nebraska, North Dakota, Oregon, Washington, and Wyoming, and the mature sugar beets are harvested before the temperatures drop in the fall. In California, sugar beets are grown over the mild winter and harvested in the spring.

While sugar cane is a tropical grass and is grown across the globe in the tropical belt, which is located near the equator. The climate in a tropical region is warm and temperate throughout the year. It rarely gets colder than freezing. Florida, Louisiana, and Texas are the three states that grow sugar cane in the U.S. Additionally, raw sugar (both domestic and imported) is refined in California, Florida, Louisiana, Georgia, Maryland, Michigan and New York.

Sugar Cane Farm

Sugar Cane Farm

U.S. farmers produce a lot of sugar (the sixth largest yield in the world), but many other countries produce real sugar, too. The largest producers of sugar from sugar beets are the European Union, Russia, U.S. and Turkey. The countries that produce the most sugar from sugar cane are Brazil, India, Thailand and China.

Where in the United States Does Real Sugar Come From?

Sugar, also known as sucrose, is an important component of a healthy, balanced and (not to mention) enjoyable diet. In the United States, sugar comes from sugar beets and sugar cane plants grown on farms, but there’s a very specific reason for that.

Sucrose is found in many fruits, nuts, and vegetables. Some fruits and nuts contain up to 10% sucrose! It is not surprising, then, that sugar beets and sugar cane are the top sucrose producers in terms of their contents. They contain about 16 and 14%, respectively, making them the most efficient crops to grow and harvest.

Sugar beets

Root crops such as sugar beets flourish in cooler climates where the soil is rich and the growing season lasts about five months. They weigh 3–5 pounds when harvested, much heavier than the beets you usually see in the produce section of the grocery store. Farms producing sugar beets can be found in California, Colorado, Idaho, Michigan, Minnesota, Montana, Nebraska, North Dakota, Oregon, Washington, and Wyoming.

Sugar cane

Tropical climates grow sugar cane as a perennial grass. It doesn’t require replanting each year because it is perennial. In 10–12 months, new sprouts will begin to form on the sugar cane after it is harvested. New cane is harvested just above the root level so it will grow new sprouts, ready for harvest again. Depending on the variety, cane plants can reach a height of 10 to 20 feet. Texas, Louisiana, and Florida are three U.S. states that grow sugar cane.

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Growers and processors

Sugar beets and sugar cane are planted, harvested and cared for every day by family farmers to create the classic sweet flavor in our foods. There are several generations of families growing sugar cane and sugar beet, making sugar growing a family tradition.

You can appreciate and enjoy sugar more once you get to know it – in moderation, of course. See how a growing industry cultivates nature’s oldest sweetener by meeting some of its growers and processors.

Joel Gasper, Sugar Beet Farmer

Two important things happened in 1983, as Joel Gasper will tell you. In addition to being the year he was born, it also marks the year Joel’s dad began farming sugar beets.

Joel has been growing sugar beets for two generations. During this interview with Joel, he was working a field with his tractor, since it’s what he loves and who he is.

The American Crystal Sugar Company was Joel’s first purchase when he was 16 years old, not just because he was born into sugar beet farming. This industry has always been a source of optimism for me.”

In a Word: Teamwork

Joel considers himself to be a sports enthusiast. When you discover he was a pro hockey player and has now become the coach of his son’s hockey team, it makes perfect sense. Therefore, it shouldn’t surprise anyone that he replied, “teamwork” when asked to describe what makes the sugar industry so special.

As individual farmers, Joel is right,” he said. Nevertheless, we also work together because we are part of something greater. In addition, he is quick to point out all the moving parts that are part of the industry. It’s true that farmers play an important role in getting sugar from the fields to the tables of people throughout the country, but he also notes that many other people also play an important role.

It’s not common knowledge that the sugar industry generates more than 142,000 jobs nationwide. It’s a network of producers, distributors, and retailers that makes this industry unique and special. Joel also talks about the informal networks that make it possible for this industry to function so well.

It’s just amazing to experience, every time, what teamwork can do. During harvest time, families and friends from around the country come in and join us in the fields. We all pitch in, and it’s just beautiful to be a part of.”

In order for sugar to be created, there must be a human touch at every step. Seeing it in person is the best way to appreciate it.”

Sweet, and in His Case, Simple

It’s not necessary for me to give one answer to the question, right?” Joel was quick to point out that with three active kids, sugar adds sweetness in many ways. His kids of course love their candy, and he concedes that his daughter is by far the biggest fan.

For Joel, however, sometimes the simplest things are the most enjoyable. The best part about my favorite is that it is pretty straightforward. When I have breakfast cereal, I like to top it with sugar. I like the sound of “old school.”.

Kenneth Gravois, Sugar Cane Specialist

It is not unusual for Louisianans to grow up on sugar cane farms owned by 5th generation families. There is less likelihood that Kenneth Gravois would take his passion for sugar cane and farming in a unique direction so that he would become a leading authority on the industry and its importance to the state of Louisiana.

He has always been interested in sugar cane, agriculture, sustainability, and environmental impact since a young age because of his academic streak. He earned a bachelor’s degree in crop science from Louisiana State University (LSU) and a master’s and PhD in plant breeding from LSU because of this persistent inquisitiveness.

The Louisiana sugar cane industry has always been his priority. According to Ken, a history student, the state was already thinking ahead many years ago about ways to protect and improve its leading crop.

To compete with growers in other states and countries, Louisiana sugar cane growers realized they needed to invest in research and science after the American Civil War. Prior to the formation of the federal government’s network of state-based agriculture research stations, the Louisiana Sugar Planters Association formed in 1877 to establish the Louisiana Sugar Experiment Station.

He is the current director of the LSU AgCenter’s Sugar Research Station, which descends from the original Louisiana Sugar Experiment Station. In his view, connecting with consumers is becoming more important to the scientific research community, and to his work in particular.

It seems that large commercial customers are increasingly demanding that processors and refiners demonstrate good stewardship of the environment, sustainability, and community in the past 2-3 years. As consumers go to the store to purchase their favorite products, these emerging certification programs are an extension of similar questions they ask when they are shopping.

A challenge Kenneth and LSU AgCenter are addressing is engaging consumers more directly to assure them that the sugar industry has been committed to these issues for decades. The sugar cane school, a revamped website with better agricultural science information, and an emphasis on engaging growers, processors, and refiners are three of the strategies he hopes to start and maintain communication with growers, processors, and refiners.

“We see this all around us today; people are disconnected from where their food comes from. At the same time, he adds, more and more consumers are demanding to know how food is made and its impact on the world we live in. At the same time, even if they drive by a farm every day, they don’t know how it works.”

Several major issues like science and agriculture make it easy for people to get confused and look for easy answers that are inaccurate and promoted by our opponents. Answering those questions is no longer an option – we must do it, and do it ourselves. Otherwise, someone else will do it for us.” And when it comes to complex issues like science and agriculture, it’s easy for people to get confused and look for easy answers that are often inaccurate and promoted by our opponents.

Kenneth, who grew up in and dedicated his life to the sugar cane industry, is helping to make sugar a more enjoyable part of people’s lives by more effectively communicating why sugar is so important.

Whether sugar comes from sugar beets or sugar cane, the purification process is similar for each plant, and the result is the same pure sucrose. Both sugar beet and sugar cane plants use different methods of processing: sugar beets are transformed in one facility and sugar cane in two: raw sugar is made in one and refined in another.

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What gives sugar its white color?

White is the natural color of sugar. Sugar has a golden color when it is first extracted from plants due to non-sugar materials attached to and within the crystals. Purifying golden sugar removes these plant fibers and molasses, separating sugar molecules from non-sugar materials, and restoring the crystals to their natural white color.

Little is wasted in sugar processing

Most of the non-sugar materials generated in sugar processing are used for other purposes, recycled or reused.

In addition to feed companies, bakers, distillers, and pharmaceutical companies use molasses for animal feed and many more products, is extracted through the beet and cane sugar refining processes. The process takes about four rounds of extraction to remove the molasses to obtain the maximum amount of sucrose.

Residues from sugar beets are usually used as animal feed or compost or further processed for use as other carbohydrates.

Bagasse, which is the residue left over after the stalks of sugar cane are removed, is often used as fuel for sugar factories. There are many sugar cane refineries and mills that produce their own electricity. and some even provide power to nearby towns.

The water removed along the way still contains sucrose (called “sweetwater”), so it is pumped back into the stations.

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