The history of sugar Sugar is a substance produced by all plants. It is used in the photosynthesis process for food production. There are probably as many types of sugar as there are plants. However, the types of sugar we use at home today mainly come from sugar cane and sugar beet. For much of human history, sugarcane was the most important source of cultivated and commercially available sugar. Americans consume over 100 pounds of sugar each year. Sugarcane belongs to the grass family. Unlike many crops, once grown, it grows back. Western society has a love affair with sugar. It's our reward for eating our entire dinner and the highlight of every holiday meal. Sugar is everywhere; it's hard to believe there was a time when it wasn't readily available. The use of sugar dates back to pre-colonial times. The earliest history of refined sugar dates back to 8000 BC in the islands of Polynesia. The exploration of the world made it available to Europeans. However it was not a convenient product, only people of status could afford it. Sugar quickly became a valuable commodity among the British aristocracy and demand for it flourished. (Whipps, 2008) Sugar is a labor intensive crop. In the British Empire, indentured servants provided the labor associated with sugar production. Three sugar harvests are possible in a year, which makes sugar production very profitable. The climate in Europe is not suitable for growing sugar. It must have a tropical or temperate environment to remain viable. Sugar soon became a bigger source of income than tobacco. This caused a “sugar rush” among the European powers. Sugar has now overtaken tobacco as the world's most valuable crop. The transition from the tobacco economy to the sugar economy... middle of paper...• Leavening: provides food for the yeast, a source of nourishment that can be used for its growth.• Creaming: the sugar crystals combine with the fat molecules when fat and sugar are blended together.• Egg foams: Helps stabilize beaten egg foams.• Carmelization: Sugar adds flavor and causes surface browning which improves moisture retention in baked goods.• Reactions of Maillard: at oven temperature, the sugar reacts chemically with the proteins in the baked product, helping to brown the surface of the food.• The sugar, once melted, promotes diffusion into the biscuits.(Figoni, 2011)Each ingredient has a job to do, but none of the ingredients participate in more chemical reactions than sugar. Refined sugar is now a staple in our diet. It has tremendous value, even if the change is still priceless. The proof is in the pudding and the way the cookie crumbles.