Beetsugar

Beetsugar refers to the sucrose that is extracted and refined from sugar beets (Beta vulgaris). The resulting product is chemically indistinguishable from sugar derived from sugar cane and is commonly used as a sweetener in foods and beverages.

Industrial production begins with harvesting sugar beets, washing, and slicing the roots. The sliced beets are subjected to hot water diffusion to extract the juice, which contains sucrose along with other sugars and impurities. The juice is clarified and purified by treatment and filtration; impurities are removed through precipitation and further processing. The purified juice is concentrated by evaporation to a syrup, which is then crystallized. The crystals are separated from the molasses by centrifugation and dried to form granulated or powdered sugar. Beet pulp and other byproducts are used as animal feed; molasses may be processed into ethanol or sold as a byproduct for various uses.

Historically, beet sugar emerged in the 18th century when researchers demonstrated sugar could be produced from beets. Commercial development followed in the 19th century, with large-scale factories established in temperate regions. The industry expanded in response to trade restrictions that limited cane sugar, particularly in parts of Europe, and beet sugar became a major source of refined sugar in many countries.

Geography and economics: Production is concentrated in temperate climates, with major producers including European Union member states, Russia, the United States, and Turkey. Processing facilities are typically located near beet-growing areas to minimize transportation of the raw material.

Nutrition and health: Beetsugar supplies calories from sucrose. Like other sugars, it should be consumed in moderation, as part of a balanced diet. In culinary use, it can largely substitute for cane sugar in recipes without significant difference.