500 years ago, sugar was rare and mostly sourced from India. Then it became an expensive commodity primarily produced in tropical colonies.  It later grew into a less-costly commodity produced and traded among countries, and finally became a cheap everyday commodity, produced from both sugarcane and sugar beets. By about 1970, approximately 9% of all available food calories in the world, were in the form of sucrose. No other food in world history has had a comparable performance.

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