Sugar industry

The sugar industry subsumes the production, processing and marketing of sugars (mostly saccharose and fructose). Globally, most sugar is extracted from sugar cane (~80 % predominantly in the tropics) and sugar beet (~ 20%, mostly in temperate climate like in the U.S. or Europe).

Sugar is an essential basis for soft drinks/sweetened beverages, convenience foods, fast food, candy / sweets, confectionery, baking products and the respective industries.

A 2013 report from BCC Research estimates the global market for sugar and sweeteners at about $77.5 billion in 2012 with sugar comprising an almost 85% share. The market is thought to increase at a compound annual growth rate of 4.6%.^[1]

Around 160 million tonnes of sugar are produced every year. The largest producers are Brazil (22%), India (15%) and the European Union (10%). Altogether, there are more than 123 countries sugar-producing countries, but only 30% of the produce is traded on the international market. In 2011 global sugar export trade was worth $47bn with $33.5bn of sugar exports are from developing countries and $12.2bn from developed countries.^[2]

Global players

The top 10 sugar-producing companies based on production in 2010:^[3]

Global sugar industry has a low market share concentration. The top four sugar producers account for less than 20.0% of the market.^[4]

Products

• raw sugar
• liquid sugar
• refined sugar
• molasses
• sugar alcohol

References

External links

• "The international journal for the sugar, sweetener and ethanol industry – beet, cane and starch". 
• Joyeeta Basu (2015-02-26). "UK sugar industry sales drop by 14%". FOODnavigator.com. 

See also

• Sugar industry of the Philippines
• Fruit industry
• Food industry
• Diet and obesity
• Category:Sugar industry

Further reading

• Matthew Parker (2012). The sugar barons. Windmill Books. ISBN 978-0099558453. 
• Mosen Asadi (2006). Beet-Sugar Handbook. John Wiley & Sons. ISBN 978-0471763475. 
• Michael Moss (2014). Salt, Sugar, Fat: How the Food Giants Hooked Us. WH Allen. ISBN 978-0753541470. 

Sugar (as food commodity)
List of sugars and sugar products
Chemistry	Fructose Galactose Glucose Lactose Maltose Sucrose Trehalose Xylose Monosaccharide Disaccharide Free sugar Reducing sugar
Sources	Sugar beet Sugarcane Agave nectar Birch Coconut Date Honeydew Maple Palm
Products	Syrups Candi sugar Corn syrup Glucose syrup Golden syrup High fructose corn syrup High maltose corn syrup Honey Inverted sugar syrup Kuromitsu Maple syrup Molasses Pine honey Steen's cane syrup Treacle Solid forms Brown Chancaca Crystalline fructose Gelling Jaggery Misri Mizuame Molasses sugar Muscovado Nib Non-centrifugal cane sugar Panela Plantation Reserve Powdered Preserving Rock candy Sucanat Sugar candy Barley sugar Butterscotch Candy Hard Toffee Sugar glass Sugarloaf Wasanbon Other forms Caramel Cotton candy floss Maple sugar foods Rum Sugar alcohol Sugar confectionery Sugarcane juice Tuzemák Unrefined sweeteners
Industry	Production Boilery Plantation Casa grande Refinery Sugar bush Sugar cane mill Engenho Batey Zafra By region (current) Cuba Caribbean Philippines Sri Lanka U.S. Sugar Program By region (historical) Danish West Indies Fiji Hawaii
History	Amelioration Act 1798 Blackbirding Colonial molasses trade Demerara rebellion of 1823 Holing cane Molasses Act Reciprocity Treaty of 1875 Slavery in the British and French Caribbean Sugar Act Sugar Duties Act 1846 Sugar Intervention Taiwan Sugar Railways Triangular trade
Culture	Crop over Sugar house Sugaring Sugar nips Sugar packet Sucrology Sugar people Sugar tit Sugar sculpture Treacle mine
Related	Added sugar Australian Aboriginal sweet foods Bagasse Barley malt syrup Brown rice syrup Cane knife Flavored syrup Fruit syrup Date honey Grape Jallab Nectar Sugar addiction Sugars in wine Residual sugar Sugar substitute Sweetened beverage Sweetener Sweetness Vinasse Yacón syrup
Category Production