Latin America

How sugar is made

Below you can find out how sugar (sucrose) is manufactured and the journey it takes from the farm.

Where does sugar come from?

The common ‘sugar’ (sucrose) used is made up from glucose and fructose and is extracted from sugar cane or sugar beet.

Sugar cane is grown in tropical and sub-tropical parts of the world, including South Africa, Brazil, Colombia, Guatemala, India, Mauritius, Mexico and Central America, and the West Indies. It is an enormous grass, growing as high as five metres and the sugar is stored in its long stalk as a source of reserve food for the plant.







Sugar beet is a root crop and is grown in more temperate parts of the world. This plant stores sugar not in its stalk, but in its root. It is grown throughout Europe, the United States, Canada, Chile, China and many more countries.







To find out more about how sugar is made in Latin America, please visit here


  • Sugar (sucrose) produced from either beet or cane is chemically and functionally identical and contains the same number of calories at four calories per gram.
  • No sugars are better or worse for you; whether its naturally present in a food, for example a piece of fruit, or used during the manufacturing process. The body breaks down all sugars in exactly the same way irrespective of where it comes from. For example, sucrose in an apple is broken down in exactly the same way as the sucrose in your sugar bowl. However, the rate of which the sucrose is absorbed can vary depending on if the source is a solid or liquid food, for example in an apple or apple juice.