Education
The processing of sugar products was one of the first extensive agro-industrial operations in the world.
In ancient and early medieval times, the Mediterranean did not know sugar; sweetening came from honey and fruit juices. The sugarcane itself had its origin in New Guinea and gradually spread, with human assistance, through Southeast Asia, then gained significance in China and India.
Sugarcane’s early use in Southeast Asia was restricted to chewing and it was cultivated strictly for this purpose. It is believed that the technique of boiling cane juices to make solid sugar was not discovered until the 1st century BC in the Indian subcontinent. Processing technologies remained simple and cultivation was typically on a small scale, for local consumption.
By 325 BC when the armies of Alexander the Great entered the Punjab, they encountered sugar cane.
Although sugar cane possibly known in the holy land in biblical time only syrups could be obtained from it. In the 7th – 10 th centuries AD, the Arabs spread sugarcane throughout their region of influence in the Mediterranean and eastwards.
Previously, the processing of sugar had been done by crushing the cane, extracting the juice, and boiling it down into a black paste.
Sugar was used as a medicinal agent as well as a sweetener. And then the method of adding potash to clarify the sugar in the refining process was invented. The raw sugar is further refined to produce white and other kinds of sugar.
By the 12th century sugarcane reached Europe and Marco Polo reported advanced sugar refining in China toward the end of 13th century.
Sugar cultivation and processing moved into the Atlantic islands of Madeira, the Azores, Cape Verde and Sao Tome, in association the beginning of Portuguese expansion into Africa in the fifteenth century.
The sugar beet extraction was developed late, but sugar cane processing is ancient. When Europeans came to known the product call sugar, it was cane sugar.
The development of the sugar industry from the 16th century onward is closely associated with slavery, which supplied the largest amount of labour used at the time. During the European Renaissance, and for the succeeding two centuries, sugar manufacturing constituted one of the largest pre-modern industrial operations in the world.
Sugar processing during ancient time
- High Pressure Food Processing In History
High pressure processing is a technique with the potential to preserve food without the use of the high temperature normally employed in conventional thermal processing and therefore with considerable retention of quality attributes. Studies of the effects...
- Cereal Flake Breakfast
In 1894, flaked breakfast cereal was accidently invented by Seventh Day Adventist Dr. John Harvey Kellogg. He and his younger brother Will Kellogg found a new way of processing corn: they steamed and soften the kernels, added flavorings and then flattened...
- The Chartered Bank Of India, Australia And China
The Chartered Bank of India, Australia and China was founded on 29 December 1853 by a Scot, James Wilson from Hawick. He also founded the eminent financial magazine, the Economist. James Wilson was from a wealthy family background. His brother established...
- History Of Soft Drink Fanta
Fanta is manufactured by Coca Cola for international markets. It is best known as orange soda, although it comes in grape, lemon, lime and other flavors. Fanta was born in the austerity of post-war Germany, when the Coca-Cola Company had to use sugar...
- History Of Food Processing Development
The history of chilled and/or refrigerated foods dates to very early times. The first references are to the use of natural ice used to preserve food products for extended periods of time. Natural ice was being used even by late eighteen century with salmon...
Education
Sugar processing during ancient time
The processing of sugar products was one of the first extensive agro-industrial operations in the world.
In ancient and early medieval times, the Mediterranean did not know sugar; sweetening came from honey and fruit juices. The sugarcane itself had its origin in New Guinea and gradually spread, with human assistance, through Southeast Asia, then gained significance in China and India.
Sugarcane’s early use in Southeast Asia was restricted to chewing and it was cultivated strictly for this purpose. It is believed that the technique of boiling cane juices to make solid sugar was not discovered until the 1st century BC in the Indian subcontinent. Processing technologies remained simple and cultivation was typically on a small scale, for local consumption.
By 325 BC when the armies of Alexander the Great entered the Punjab, they encountered sugar cane.
Although sugar cane possibly known in the holy land in biblical time only syrups could be obtained from it. In the 7th – 10 th centuries AD, the Arabs spread sugarcane throughout their region of influence in the Mediterranean and eastwards.
Previously, the processing of sugar had been done by crushing the cane, extracting the juice, and boiling it down into a black paste.
Sugar was used as a medicinal agent as well as a sweetener. And then the method of adding potash to clarify the sugar in the refining process was invented. The raw sugar is further refined to produce white and other kinds of sugar.
By the 12th century sugarcane reached Europe and Marco Polo reported advanced sugar refining in China toward the end of 13th century.
Sugar cultivation and processing moved into the Atlantic islands of Madeira, the Azores, Cape Verde and Sao Tome, in association the beginning of Portuguese expansion into Africa in the fifteenth century.
The sugar beet extraction was developed late, but sugar cane processing is ancient. When Europeans came to known the product call sugar, it was cane sugar.
The development of the sugar industry from the 16th century onward is closely associated with slavery, which supplied the largest amount of labour used at the time. During the European Renaissance, and for the succeeding two centuries, sugar manufacturing constituted one of the largest pre-modern industrial operations in the world.
Sugar processing during ancient time
- High Pressure Food Processing In History
High pressure processing is a technique with the potential to preserve food without the use of the high temperature normally employed in conventional thermal processing and therefore with considerable retention of quality attributes. Studies of the effects...
- Cereal Flake Breakfast
In 1894, flaked breakfast cereal was accidently invented by Seventh Day Adventist Dr. John Harvey Kellogg. He and his younger brother Will Kellogg found a new way of processing corn: they steamed and soften the kernels, added flavorings and then flattened...
- The Chartered Bank Of India, Australia And China
The Chartered Bank of India, Australia and China was founded on 29 December 1853 by a Scot, James Wilson from Hawick. He also founded the eminent financial magazine, the Economist. James Wilson was from a wealthy family background. His brother established...
- History Of Soft Drink Fanta
Fanta is manufactured by Coca Cola for international markets. It is best known as orange soda, although it comes in grape, lemon, lime and other flavors. Fanta was born in the austerity of post-war Germany, when the Coca-Cola Company had to use sugar...
- History Of Food Processing Development
The history of chilled and/or refrigerated foods dates to very early times. The first references are to the use of natural ice used to preserve food products for extended periods of time. Natural ice was being used even by late eighteen century with salmon...