Cuban Cane Sugar 



Before going into the details of 

 the interesting process of sugar mak- 

 ing itself, it may be said that all of 

 our commercial sugar is cane sugar. 



No matter whether it comes from 

 the juice of the beet, or the sap of the 

 bamboo or maple, or from cane 

 itself, chemically and technically it 



is known as cane sugar. 



* * * * 



There are two classes of sugar in 

 nature which, avoiding long Latin 

 names, may be called single sugars 

 and double sugars. Cane sugar, 

 milk sugar, malt sugar, are some of 

 the double sugars. Grape sugar and 

 fruit sugar are common single sugars. 



If we take a double sugar and 

 submit it either to heat, acid or 

 ferment, we turn it into single or 

 invert sugar. 



The double sugars are of no use 

 as food while they remain double 

 they cannot be assimilated in the 

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