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Sugar is produced in 121 Countries and global production now exceeds 120 Million tons a year. Approximately 70% is produced from sugar cane, a very tall grass with big stems which is largely grown in the tropical countries. The remaining 30% is produced from sugar beet a root crop resembling a large parsnip grown mostly in the temperate zones.

What we call sugar, the chemist knows as 'sucrose', one of the family of sugars otherwise known as saccharides in the grouping called carbohydrates. Carbohydrates, as the name implies, contain carbon and hydrogen plus oxygen in the same ratio as in water. The saccharides is a large family with the general formula CnH2nOn. The simplest of the sugars is glucose, C6H12O6, although its physical chemistry is not that simple because it occurs in two distinct forms which affect some of its properties. Sucrose, C12H22O11, is a disaccharide, a condensation molecule made up of two glucose molecules [less a water molecule to make the chemistry work].