Quite simply, it is composed of sucrose, an organic compound that men have been refining for several centuries and that only until a couple of centuries ago was a highly sought after and very expensive product, so much so that it could only be found on the tables of aristrocrats and wealthy people.
The sweetening power of granulated cane or beet sugar is almost the same and only the most refined palates can distinguish a coffee sweetened with white and cane sugar.
To a lesser extent, granulated sugar is produced from maple, palm and coconut, exclusively in those places on the planet where other options are not technically viable.
In finer or larger grains, white, light brown or dark brown in colour (depending on the origin). The word granulated refers to semolina, or the process by which grains are obtained from the block of raw or refined sugar which make the use of this product much easier, especially in the context of its dosage.
Granulated sugar can have different origins (beet sugar, cane sugar, grape sugar, coconut sugar, etc.) and can be split into both raw and refined sugar.

Geographical origin

Beet sugar is mostly produced in the European area, for example Germany, France, Italy, Holland Etc.
Cane sugar is mostly produced in Central and South America, Africa, India, for example some may originate in Belize, Mauritius etc.

The granulated cane or beetroot sugar can have different granulometries, different uses and there are many fields in which it can be used as it is a unique and versatile component. For example, it is also used in the agricultural field, leather processing and zootechnical field. It is obviously used in the food area, both in industries and in confectioneries, as well as in other areas of the same industry.

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Beet sugar

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Cane sugar