Cane Sugar
The table sugar used for tea or coffee is actually sucrose: a polysaccharide carbon hydrate extracted from both beetroot and sugar cane and made up of two simple sugars, glucose and fructose.
Sugar can be obtained from many vegetables such as sweet corn, sorghum and Canadian maple, but it is mainly obtained from sugar cane and sugar beet.
The difference does not depend on the final product, which is identical (in both cases 99.9% sucrose percent), but by the geographical area of production, the cost of labor and import taxes.
Italy is the third European producer of sugar beet, however we are forced to import around 20 percent of our needs.
The extraction of sugar from cane is simpler in the first phase compared to that from beet: while beets must be processed and boiled at around 80°C for a long time, for sugar canes mechanical grinding and defibering is sufficient to obtain the juice rich in sucrose.
Biologistic Excellence
Guaranteed Origin
Rigorously selected directly from the best agricultural producers to meet the needs of the food industry.
Premium quality
Very high technical standards and absolute purity guaranteed in each batch through rigorous laboratory analyses.
Transparent supply chain
Total and uncompromising traceability, covering the entire journey from the agricultural field to your factory.
