Sugar Cane: Past and Present
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An Economic History of the United States Sugar Program
AN ECONOMIC HISTORY OF THE UNITED STATES SUGAR PROGRAM by Tyler James Wiltgen A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science in Applied Economics MONTANA STATE UNIVERSITY Bozeman, Montana August 2007 © COPYRIGHT by Tyler James Wiltgen 2007 All Rights Reserved ii APPROVAL of a thesis submitted by Tyler James Wiltgen This thesis has been read by each member of the thesis committee and has been found to be satisfactory regarding content, English usage, format, citations, bibliographic style, and consistency, and is ready for submission to the Division of Graduate Education. Chair Vincent H. Smith Approved for the Department of Agricultural Economics and Economics Myles J. Watts Approved for the Division of Graduate Education Carl A. Fox iii STATEMENT OF PERMISSION TO USE In presenting this thesis in partial fulfillment of the requirements for a master’s degree at Montana State University, I agree that the Library shall make it available to borrowers under rules of the Library. If I have indicated my intention to copyright this thesis by including a copyright notice page, copy is allowed for scholarly purposes, consistent with “fair use” as prescribed in U.S. Copyright Law. Requests for permission for extended quotation from or reproduction of this thesis in whole or in parts may be granted only by the copyright holder. Tyler James Wiltgen August 2007 iv ACKNOWLEDGEMENTS I am greatly indebted to Dr. Vincent Smith, my thesis committee chairman, for his guidance throughout the development of this thesis; I appreciate all of his help and support. In addition, I would like to thank the other members of the committee, Dr. -
Bibliography
Works Cited PRIMARY Articles Aubrey, Allison. “Sweet Tooth Gone Bad: Why 22 Teaspoons of Sugar per Day is Risky.” Npr.com. NPR: Wisconsin Public Radio, 4 Feb 2014. Web. This source is an NPR article on the health risks of sugar. It details how much sugar Americans eat and how easy it is for people to consume more than the recommended amount of sugar by eating processed foods. It contains a helpful image that highlights the large amounts of sugar in typical products. It is a primary source because it describes modern sugar consumption and it discusses studies conducted recently. Books Austin, Harry A. History and Development of the Beet Sugar Industry. Washington, D.C.: 1180 National Press Building, 1928. Digital Collections of Colorado, University of Colorado. Web. 4 April 2016. This source is a book on the beet sugar industry written by Harry A. Austin, the Secretary of the U.S Sugar Beet Association. I used this source to understand the sugar beet industry and the role of sugar in the early 20th century. While this source had some scientific inaccuracies due to a lack of understanding of organic chemistry and had little information on sugar in Asia, I used the descriptions of beet sugar in the 1920’s in my documentary. This source describes how integral sugar had become to American and European households by the 1920’s and how beet sugar was used. While I primarily used this source as a primary source to gain insight into sugar in the early 20th century, I read some secondary material from this source on sugar beets in the 1800’s. -
Delicioussm GOLDEN BROWN SUGAR Product Information Sheet
9501 Southview Ave. Brookfield, Illinois 60513 www.sweetenersupply.com www.powderedcellulose.com DELICIOUSsm GOLDEN BROWN SUGAR Product Information Sheet Product Code BR0050 A brown sugar produced by enrobing cane granulated sugar with high quality cane juice molasses. Delicious Golden brown is perfect for baked goods, barbecue sauces, or any formulation where a quality brown sugar is desired. Label Declaration: Brown Sugar (Sugar, Molasses) ANALYSIS Dry Solids 98% min Moisture 2% max Ash 2% max. Color Golden Brown Odor Typical of Brown Sugar Sucrose 90% typical Invert 4% typical NUTRITIONAL ANALYSIS Per 100 g Calories 390 Moisture 2g Carbohydrate 97.6 Sugars 97.6 Ash 0.40 Sodium 17 mg Potassium 96 mg Magnesium 9 mg Calcium 25 mg Not a dietary significant source of protein, fat, vitamins or fiber. MICROBIOLOGY Aerobic Plate Count – Max 500 cfu/g Yeast & Mold – Max 100 cfu/g Pathogen free Phone (708) 588-8400 Fax (708) 588-8460 Revision 3 3/21/16 approved VP Food Tech 9501 Southview Ave. Brookfield, Illinois 60513 www.sweetenersupply.com www.powderedcellulose.com Allergen Statement Brown Sugar Allergen Source: Present in Used on same Comments: Product production line Dairy: No No Egg/Egg Derivative: No No Soy/Soy Derivative: No No Peanut: No No Wheat/Wheat No No Derivative: Fish (Cod, tuna, No No etc): Nuts (tree nuts, No No etc): Crustaceans (shell No No fish, lobster, etc.): Mollusks (snail, No No clams, etc.): Seeds (sesame, No No celery, etc.): Gluten: No No Colors (FD&C, No No Caramel color): MSG: No No Sorbates: No No Sulfites: No No Benzoates: No No BHA/BHT: No No Artificial No No Sweeteners: Animal derivatives: No No Mustard No No Phone (708) 588-8400 Fax (708) 588-8460 Revision 3 3/21/16 approved VP Food Tech 9501 Southview Ave. -
Maple Sugar Blondies
S H E L B U R N E F A R M S Maple Sugar Blondies Adapted from Cooking with Shelburne Farms by Melissa Pasanen with Rick Gencarelli INGREDIENTS For the dough 2¼ cups all-purpose flour 1 teaspoon baking soda ½ teaspoon salt ¾ cup canola oil ¼ cup Vermont maple syrup (use Grade A: Dark Color with Robust Taste or Grade A: Very Dark Color with Strong Taste for a stronger maple flavor) ¾ cup granulated maple sugar (or packed light brown sugar) 1 large egg beaten For the frosting ¼ cup Vermont maple syrup (see note above) ½ cup granulated maple sugar ½ cup confectioner’s sugar 6 tablespoons cold, unsalted butter cut into small pieces ½ teaspoon pure vanilla extract PREPARATION 1. Preheat the oven to 350°F. Lightly grease a 9x13-inch baking pan. In a medium bowl, whisk together the flour, baking soda, and salt. 2. In a separate bowl, beat together the canola oil, maple syrup, maple sugar, and white sugar until well blended. (If you have one, use a stand mixer fitted with a paddle attachment on medium speed.) Add the egg in a slow stream. Mix in the flour mixture in thirds, blending after each addition. (Use low speed in stand mixer.) 3. Press dough evenly into prepared pan. Bake 20-25 minutes until the blondies are golden brown and starting to crack on the top like brownies. Remove the pan to a cooling rack and cool for about 30 minutes before frosting. It should be warm to the touch, not hot. 4. The frosting: While the blondies are baking, bring the maple syrup to a simmer in a medium, heavy-bottomed saucepan over medium-high heat. -
How Did Sugar Feed Slavery?
NEW YORK STATE SOCIAL STUDIES RESOURCE TOOLKIT 5th Grade Slavery in the Western Hemisphere Inquiry How Did Sugar Feed Slavery? © iStock /©Andrew_Howe. Supporting Questions 1. What conditions supported sugar production and slavery in the Western Hemisphere? 2. How was sugar cultivated in the Western Hemisphere? 3. What was life like for enslaved Africans on sugar plantations in the Western Hemisphere? THIS WORK IS LICENSED UNDER A CREATIVE COMMONS ATTRIBUTION- NONCOMMERCIAL- SHAREALIKE 4.0 INTERNATIONAL LICENSE. 1 NEW YORK STATE SOCIAL STUDIES RESOURCE TOOLKIT 5th Grade Slavery in the Western Hemisphere Inquiry How Did Sugar Feed Slavery? 5.3 EUROPEAN EXPLORATION AND ITS EFFECTS: Various European powers explored and eventually New York State Social colonized the Western Hemisphere. This had a profound impact on Native Americans and led to the Studies Framework transatlantic slave trade. Key Idea & Practices Gathering, Using, and Interpreting Evidence Geographic Reasoning Economic Reasoning Staging the Question UNDERSTAND Complete a think-pair-share activity to determine if any popular consumer products today might be produced through inhumane means. Supporting Question 1 Supporting Question 2 Supporting Question 3 What conditions drove sugar How was sugar cultivated in the What was life like for enslaved Africans production and slavery in the Western Western Hemisphere? on sugar plantations in the Western Hemisphere? Hemisphere? Formative Formative Formative Performance Task Performance Task Performance Task List environmental, social, -
Replacing Table Sugar with Maple Sugar by STEPHEN CHILDS
Cornell Maple Bulletin 205 (2007) Replacing Table Sugar with Maple Sugar by STEPHEN CHILDS Balancing Balancing ingredients Ingredients Replacing granulated cane or beet sugar in recipes with maple syrup should be a growing trend. Guidelines about sugar replacement are different in different sources. It is easy to understand this confusing situation when you realize there are actually two ingredients that need to be balanced. When replacing granulated sugar in a recipe with maple syrup you should consider both the sugar balance and the liquid balance of the recipe. Some recommendations say to add 1 ! cup of syrup to replace one cup of sugar, others say to replace one cup of sugar with " cup of maple syrup. One is trying to balance the liquid in the recipe, the other the sweetness. The most straightforward approach is to simply replace one cup of granulated cane sugar with one cup of granulated maple sugar. In this case you gain the extra flavors from maple while the sweetness and the liquid stay in balance. I would especially suggest this where the recipe is depending on the qualities of milk or another liquid that you may be reducing to perform some important function in the recipe beyond what simply using water would accomplish. Liquid vs. Dry Liquid vs. Dry One cup of maple syrup at a fairly common density of 67º Brix provides 7.5 ounces (214 grams) of sugar and 3.7 ounces (105 grams) of water. One cup of cane sugar averages about 7.4 ounces (210 grams) of sugar. This is roughly the same amount sugar in a cup of maple syrup as in a cup of granulated sugar. -
Brown Sugars Brochure
Add flavour, colour and texture with our range of brown sugars Brown Sugars Our comprehensive range of golden, brown and Muscovado sugars are produced from homegrown beet and the finest quality cane Brown Sugars Applications • Use as a bakery ingredient to add flavour and colour to cakes, biscuits and pastries • Demerara sugar adds texture to toppings and bases • Ideal for use in the manufacture of confectionery products such as toffee, fudge and caramel • Used in dressings, sauces and marinades: adds a mild to full-bodied extra flavour The Brown Sugar range Production Benefits Product Properties Benefits (Product Code) Ideal for use in both large Soft Light Brown Based on caster sugar – a • A consistently bright, golden colour Sugar consistent particle size, scale, automated production 55658 – 25kg moist, free-flowing, light • Gives a fine crumb texture in processes and craft bakeries golden brown crystal, pre-production and excellent cake delicately flavoured with volume in the finished product • Easy to handle and dose molasses • Fine particle sizes ensure rapid dissolving for syrups, sauces, • Reproducible results caramels and toffees every time: Soft Dark Brown Based on caster sugar – a • Provides molasses and black - consistent particle size Sugar moist, free-flowing, treacle flavour without bitterness 55674 – 25kg consistent particle size, dark golden brown crystal • A dark rich uniform colour - uniform colour Demerara Sugar Dry, golden brown bold • A consistent bright golden colour - controlled moisture content 55688 – 25kg crystals * Enquire for availability Demerara Sugar: adds texture to toppings and bases Brown Cane Sugars Billington’s brown sugars are the finest collection of cane sugars in the world. -
Color and Ash – Is There a Relationship Between Them? Marianne Mckee
Color and Ash – Is there a relationship between them? Marianne McKee, Ronnie Triche and Charley Richard Sugar Processing Research Institute, Inc New Orleans, La 70124 Many questions surround color and ash and a possible relationship between these two components of sugar. Color and ash content of beet and cane sugars including beet, juice, and extract campaign beet sugars as well as raw and refined cane sugars were studied. The appropriate ICUMSA method of determination for color and ash was used for each type of sugar. For beet sugars, ash ranged from 0.003% to 0.015% while color ranged from 20 IU to 57 IU. For the refined cane sugars tested, color ranged from 18 IU to 58 IU while ash ranged from 0.007% to 0.011%. Raw cane sugars ranged from 800 IU to 3335 IU with ash values of 0.173% to 0.317%. These sugars were washed using a high brix white sugar solution to remove the syrup surface layer similar to the affination step in the cane refinery. The samples were dried and then tested for ash and color again after washing. Color and ash removed by washing is believed to be contained in the syrup surface layer surrounding the crystal. These components in the syrup layer are believed to be involved in reactions that promote color increase during storage of sugar. This presentation will show the differences in ash and color in the whole sugar sample as well as in the syrup layer for the various types of sugars studied. INTRODUCTION One of the goals of sugar production is to produce sugar that is low in color and ash whether from sugar beets or sugarcane. -
Fetishism and the Moral Marketplace: How Abolitionist Sugar Boycotts in the 1790S Defined British Consumers and the West Indian “Other”
Fetishism and the Moral Marketplace: How Abolitionist Sugar Boycotts in the 1790s Defined British Consumers and the West Indian “Other” Laurel Carmichael A thesis submitted to Victoria University of Wellington in fulfilment of the requirements for the degree of Master of Arts in History Victoria University of Wellington 2015 ii iii Abstract In the early 1790s more than 300,000 Britons boycotted West Indian sugar in one of the most impressive displays of public mobilisation against the slave trade. Many of those who abstained were inspired by William Fox‘s 1791 pamphlet An Address to the People of Great Britain on the Utility of Refraining from the Use of West India Sugar and Rum. The abstention movement gained momentum amidst the failures of the petition campaign to achieve a legislative end to the slave-trade, and placed the responsibility of ending slavery with all British consumers. This thesis draws from cross-disciplinary scholarship to argue that the campaign against slave sugar appealed to an idealised image of the humanitarian consumer and maligned slave. Writers such as Fox based their appeal on a sense of religious duty, class-consciousness and gendered values. Both the domestic sphere and the consumer body were transformed into sites of political activism, as abolitionists attempted to establish a direct link between the ingestion of sugar and the violence of colonial slavery. Attempts to encourage consumers‘ sympathetic identification with the plight of distant slaves occurred alongside attempts to invoke horror and repulsion at slave suffering. The image of the West Indian slave presented to consumers was one shaped by fetishized European imaginings. -
The Origins and Development of the U.S. Sugar Program, 1934-1959
The Origins and Development of the U.S. Sugar Program, 1934-1959 Richard Sicotte University of Vermont [email protected] Alan Dye Barnard College, Columbia University [email protected] Preliminary draft. Please do not cite. Paper prepared for the 14th International Economic History Conference August 21-25, 2006 1 Recent trade talks in the WTO indicate that the powerful US sugar lobby continues to be a roadblock to agricultural liberalization. It calls attention to a need for better understanding of the complex quota-based regulations that have governed the US sugar trade for so long. In 1934 the United States shifted its sugar protection policy from emphasizing the tariff to a comprehensive system of quotas. It was revised in 1937. After its suspension for much of World War II, a new Sugar Act was passed in 1948, and further revised in 1951 and 1956. It has been in almost continuous operation since 1934. This paper examines the origins and development of the Sugar Program from 1934 to 1959. Why did the United States adopt sugar quotas? What were the rules set up to implement and govern the policy? How did they function? The sugar quota was adopted after the U.S. government determined that the long-standing policy using the tariff to protect the domestic industry was failing. A principal reason was that the tariff was not raising the price of sugar because, by diminishing the imports of Cuban sugar, it was causing severe decline in wages and costs on that island. In turn, Cuban sugar was being offered at ever lower prices. -
Sugar Consumption SUGAR CONSUMPTION
Volume | 417 Justin Healey Edited by Sugar Consumption VOLUME 417 SUGAR CONSUMPTION ISSUES IN SOCIETY Volume | Sugar Consumption 417 Edited by Justin Healey This e-book is subject to the terms and conditions of a non-exclusive and non-transferable SITE LICENCE AGREEMENT between THE SPINNEY PRESS and: Queenwood School for Girls, Mosman, [email protected] First published by PO Box 438 Thirroul NSW 2515 Australia www.spinneypress.com.au © The Spinney Press 2017. COPYRIGHT All rights reserved. Other than for purposes of and subject to the conditions prescribed under the Australian Copyright Act 1968 and subsequent amendments, no part of this publication may in any form or by any means (electronic, mechanical, microcopying, photocopying, recording or otherwise) be reproduced, stored in a retrieval system or transmitted without prior permission. Inquiries should be directed to the publisher. REPRODUCTION AND COMMUNICATION FOR EDUCATIONAL PURPOSES The Australian Copyright Act 1968 (the Act) allows a maximum of one chapter or 10% of the pages of this work, whichever is the greater, to be reproduced and/or communicated by any educational institution for its educational purposes provided that the educational institution (or the body that administers it) has given a remuneration notice to Copyright Agency Limited (CAL) under the Act. For details of the CAL licence for educational institutions contact: Copyright Agency Limited, Level 15, 233 Castlereagh Street Sydney NSW 2000 Telephone: (02) 9394 7600 Fax: (02) 9394 7601 Email: [email protected] REPRODUCTION AND COMMUNICATION FOR OTHER PURPOSES Except as permitted under the Act (for example a fair dealing for the purposes of study, research, criticism or review) no part of this book may be reproduced, stored in a retrieval system, communicated or transmitted in any form or by any means without prior written permission. -
Low Fructose Diet
Low Fructose Diet What is Fructose? Fructose is a natural sugar found in fruit, fruit juices, honey, and agave syrup. It is also found in some vegetables and wheat products in another form called fructans (fructose sugars in a long chain). High fructose corn syrup (HFCS) is another form of fructose commonly used in processed foods. What is Fructose Intolerance? Fructose intolerance, also called dietary fructose intolerance or fructose malabsorption, happens when a person cannot properly absorb normal amounts of fructose (>25 grams per meal). What are common symptoms? Unabsorbed fructose that reaches the large intestine can be fermented (converted into gas) by bacteria causing symptoms like abdominal pain, gas, belching, and bloating. Unabsorbed fructose can also pull water back into the colon, increasing gut motility and causing diarrhea. Less common symptoms of fructose intolerance can include reflux, depression, fatigue, brain fog, headache, weight loss, and sugar cravings. How is Fructose Intolerance diagnosed? Anyone can develop fructose intolerance, but it is more common among individuals with irritable bowel syndrome (IBS) or other gastrointestinal disorders. A Hydrogen Breath Test is used to diagnosis fructose intolerance. An abnormal (positive) test indicates the need for a low fructose diet. What is a Low Fructose Diet? A low fructose diet reduces the amount of fructose consumed by limiting or avoiding foods with excess fructose (foods that contain more than half of their natural sugar as fructose), foods with high fructose (more than 3 grams), and foods that are a significant source of fructans (chains of fructose). How long does this diet need to be followed? A low fructose diet should be followed until symptoms improve, typically 2-6 weeks.