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    1) Sugarcane originated in either northeast India or Polynesian islands, and was first cultivated in India around 1800-1700 BC. Sugarcane cultivation then spread from India to China. 2) Arab conquests between the 7th-9th centuries introduced sugarcane cultivation to the Mediterranean region. Crusaders later brought sugar to Europe after returning from the Holy Land. 3) Sugarcane was introduced to the Americas by Pedro de Atienza in 1506 in Santo Domingo, and cultivation quickly spread to the Caribbean islands, fueling the sugar trade in Northern Europe.

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    History

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    1) Sugarcane originated in either northeast India or Polynesian islands, and was first cultivated in India around 1800-1700 BC. Sugarcane cultivation then spread from India to China. 2) Arab conquests between the 7th-9th centuries introduced sugarcane cultivation to the Mediterranean region. Crusaders later brought sugar to Europe after returning from the Holy Land. 3) Sugarcane was introduced to the Americas by Pedro de Atienza in 1506 in Santo Domingo, and cultivation quickly spread to the Caribbean islands, fueling the sugar trade in Northern Europe.

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    1) Sugarcane originated in either northeast India or Polynesian islands, and was first cultivated in India around 1800-1700 BC. Sugarcane cultivation then spread from India to China. 2) Arab conquests between the 7th-9th centuries introduced sugarcane cultivation to the Mediterranean region. Crusaders later brought sugar to Europe after returning from the Holy Land. 3) Sugarcane was introduced to the Americas by Pedro de Atienza in 1506 in Santo Domingo, and cultivation quickly spread to the Caribbean islands, fueling the sugar trade in Northern Europe.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    75 views2 pages

    History

    Uploaded by

    api-3740268
    1) Sugarcane originated in either northeast India or Polynesian islands, and was first cultivated in India around 1800-1700 BC. Sugarcane cultivation then spread from India to China. 2) Arab conquests between the 7th-9th centuries introduced sugarcane cultivation to the Mediterranean region. Crusaders later brought sugar to Europe after returning from the Holy Land. 3) Sugarcane was introduced to the Americas by Pedro de Atienza in 1506 in Santo Domingo, and cultivation quickly spread to the Caribbean islands, fueling the sugar trade in Northern Europe.

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    History of Sugar

    According to Collier Encyclopedia there are two different region of the world have been

    suggested as the place of origin – the rich valleys of northeastern India and the Polynesian Island

    of the South Pacific. Further most sugarcane is mentioned in the Institute of Manu and other

    early Hindu sacred books.

    Sugar, the word it self derive directly from Sanskrit sarkara (signifying gravel, grit, or

    sugar); it appears centuries later as sukkar in Arabic, succarum in medieval Latin and suger in

    Middle English.

    From India sugarcane Cultivation Spread to China between 1800 to 1700 BC. This is

    attested by several Chinese writers who reported the technique of boiling cane liquid to produce

    crude type of sugar was barrowed from the people living in the Ganges Valley.

    Probably the 1st reference of sugar in classical time dates from the invasion of India by

    the armies of Alexander the Great. In 327 B.C. Nearchus, one of Alexander’s Officers, reported

    that “In India there is said to be reed which yields honey without the help of the bees; also, that

    yield an intoxicating drink (rum?) Even the plant does not bear fruit.” The Persian also barrowed

    the use of sugar from India although at much later date and concentrated mainly upon developing

    new method of sugar refining. By 700 A.D., Nestorian monks in the Euphrates region

    successfully produced white sugar through the purifying action of ashes.

    The Arab conquest, which swept from the Near East across Northern Africa and into

    Spain from the seventh to ninth century, introduced sugar cultivation through the Mediterranean

    basin. Several centuries later, Crusader returning to Europe from the Holy Land brought back

    taste of Sugar.
    In 1506 Pedro de Atienza, transplanted cane in Sto. Domingo and finally reached the

    New World. In the next 30 years cane cultivation reach the Caribbean, and became one of the

    most valuable crop of the West Indies, popularly known “Sugar Islands” due to rising demand in

    Northern Europe

    As sugar cultivation continued to expand in the Caribbean, extending even as far as South

    America continent, the industry demanded additional hand to gather the cane and work the

    primitive machinery. In the 18th to 19th century at first, cane grinder were operated by oxen or

    horses; gradually, in those areas favored by the trade winds, stone windmills were replace these

    less effective method. Production on the whole, how ever remains simple. After crushing the raw

    cane and purifying the resultant liquid with lime, clay or ashes, evaporation took place in

    massive copper or iron pans directly over wood fires. Refinement consisted of melting the

    crystal, boiling the mixture then recrystallizing the sugar particles.

    The history of refined sugar derived from cane, between the year 1800 to 1960, was

    relatively uneventful, save of the dramatic advancement which took place in cultivation method

    of cane, it mechanical processing and the ultimate refraining of sugar.

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