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Commodity: Sweeteners

Sweeteners

Years: 7101BCE - 2115

Sugars, found in the tissues of most plants, are only present in sufficient concentrations for efficient extraction in sugarcane and sugar beet.

Sugarcane, a giant grass, has been cultivated in tropical climates in the Far East since ancient times.

A great expansion in its production took place in the eighteenth century with the establishment of sugar plantations in the West Indies and the Americas.

For the first time, sugar became available to the common people who had previously had to rely on honey to sweeten foods.

Sugar beet, a root crop, is cultivated in cooler climates and became a major source of sugar in the nineteenth century when methods for extracting the sugar were developed.

Sugar production and trade has influenced the formation of colonies, the perpetuation of slavery, the transition to indentured labor, the migration of peoples, wars between nineteenth century sugar trade controlling nations, and the ethnic composition and political structure of the New World.

The history of sugar reflects industrial growth.

Most humans appreciate sweet tastes.

This has created demand for sweeteners, which in turn has fueled increases in the production of sugar, making more sugar available at affordable prices (within the constraints of soil-fertility, land-availability and a supply of biddable labor), leading to the development of more food products containing sugar and the addition of more sugar to existing products, accompanied by a growing average intake of sugar by consumers.

Because of the need for labor-intensive processing to turn sugarcane into end-products, much of the history of the sugar industry has had associations with large-scale slavery.

In the absence of sugar, Honey was an integral sweetening ingredient in Roman recipes.

Honey collection is an ancient activity, and its use and production has a long and varied history.

In many cultures, honey has associations that go beyond its use as a food.

Indigenous peoples living in the northeastern part of North America were the first groups known to have produced maple syrup and maple sugar.

According to aboriginal oral traditions, as well as archaeological evidence, maple tree sap was being processed into syrup long before Europeans arrived in the region.

Agave syrup, a sweetener produced from several species of agave, cheifly Mexican, is sweeter than honey and tends to be less viscous.

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“That men do not learn very much from the lessons of history is the most important of all the lessons that history has to teach.”

― Aldous Huxley, in Collected Essays (1959)