In 1493 Columbus introduced sugar cane to the West Indies and the crop thrived. Originally native to New Guinea, sugar cane had eventually moved to India and the Mediterranean, but few Europeans had ever heard of it. In the Caribbean, sugar cane found its ideal growing conditions met. Facts from Document 2 state that sugar cane grows best in the latitude range of 37°N and 30°S (Document 2). In Document 1, the colonial map of the Caribbean shows the West Indies spanning from about 10°N and 27°N (Document 1). In addition, the temperature range for Jamaica and Barbados in the Caribbean fit the cane sugar’s ideal temperature range, soil range, and the rainfall averages are only a few inches short from ideal. With these growing conditions, sugar cane thrived. The surplus of cane sugar allowed Europeans to taste and demand more of it.…
Sugar was not a very well know product back in the late 1300s. However, sugar became a very popular ingredient when Columbus introduce sugar to the West Indies in 1493. After being introduced to other countries, sugar spread like wildfire, and was wanted everywhere. Of course, after sugar became popular, there was going to be a rise on merchants selling cane sugar. The sugar trade was driven by the higher demands of people, profit, and the slave trade.…
One thing that drove the sugar trade was the demand for sugar. Demand is the key point to any business because without the consumers want for the product there would be no business. In 1800, Benjamin Moseley writer of A Treatise on Sugar With Miscellaneous Medical Observations (doc6) explains that the increased consumption of the demand for sugar and the reason for the increase of consumption for sugar was because of taste. Which makes sense because the more people consume the sugar the demand will increase and if people consumed less sugar the demand would decrease. The chart that's adapted from Ralph A. Austin and Woodruff D. smith, from "Private Decay as Public Economic Virtue Tooth" (doc 2) shows the growth of British sugar consumption like in 1700 the sugar import was 280.7 and in 1770 it increased to 1,379.2. Also in the chart it shows that the population number has increased and a bigger population meant that the consumption and import number to grow. The analysis of document 2 is: a chart adapted from Ralph A. Austen and Wooodruff D. Smith, from the "Private Decay as Public Economic Virtue Tooth" that was published by the Duke University press in 1990 and is a secondary source. Ralph A. Austen and Woodruff D. Smith are relatable because they are both professors and they both have to be tolerant to be good professors. Also since this is a chart, there really can't be an opinion. It would be helpful to have a business book from a merchant that imported sugar because it would be useful to know to know how much a merchant…
The industry’s ultimate response to the criticism and threats (to its profits) it has received…
Consumer demand is one of many parts of the sugar trade but crucial to the survival and thriving love of the product. Sugar consumption approached nearly 10% of overall food expenditures for family's in the 1700s. After 1660 sugar imports always exceeded over all colonial products, that means that they had and wanted more sugar than any other product that was being shipped in from foreign countries. The sugar was shipped in something called a Hogshead, it was a big barrel weighing between 700 and 1200lbs, children loved to lick the remaining sugar left in the barrel after it has been emptied. People love the way sugar tastes, we have for longer than the 1500's, as a matter of fact sugar was cultivated and grown in New Guinea some 9000 years ago. The more slaves there was the more sugar was produced.…
Land and climate was a major factor in driving the sugar trade. Included in Document 1 is a Colonial Map of the Caribbean. The map presents that most Caribbean land are colonized by the British, French, and Spanish. Referring the map to Document 2, explains that an ideal climate average for the growth of cane sugar is sixty-eight degrees Fahrenheit to ninety degrees Fahrenheit which slaves are forcefully working and growing sugar out in the heat. It is an evident fact the British, French, and Spanish bought this land using slaves in an undesirable climate to grow lots of sugar on their land which pushed the sugar trade. Displayed in Document 6, are requirements of what a sugar plantation of five hundred acres should require. A few of the requirements are a boiling house, distilling house, rum house, and salt provisions. All of these houses on this one large piece of land help advance the sugar trade by the production of sugar all being done in one place. Land and climate drove the sugar trade by having great geography, weather, location, and temperature.…
Sugar has become such a naturally common thing in our day to day lives, more specifically cane sugar. It’s used in our day to day lives, from our coffee’s and Kool Aid’s. To our cereals and pastries, but how did this sweet substance get into our pantries? The reason this substance got into our everyday homes is because of the sugar trade. What is the sugar trade? The sugar trade was the global trading of sugars from the West Indies to Britain, France and Brazil. Now the real question we should have is, “What drove the sugar trade?” my thesis after reading a series of documents on the sugar trade was the popular demand for it everywhere due to its addictive qualities and economic benefits.…
import quota of brown sugar to 700,000 tons, under the Sugar Act of 1948 and the Soviet Union…
First, Jamaica and Barbados is a good place to make sugar cane. The reason is because they both get a lot of rain. Another reason why I say it is good place is because they have good soil for growing. You really need good soil because if you don't have it then your crops won't grow. Plus the ideal climate for sugar cane has volcanic soil.…
Secondly, Slavery was an important factor to be the reason for the expansion of sugar. Moreover, Sugar industries were having a lack in labor to work on the sugar…
3. A simplified flowsheet for the manufacture of sugar is shown in Figure 1. Sugarcane is fed to a mill where a syrup is squeezed out, and the resulting “bagasse” contains 80% pulp. The syrup (E) containing finely divided pieces of pulp is fed to a screen which removes all the pulp and produces a clear syrup (H) containing 15% sugar and 85% water. The evaporator makes a “heavy” syrup and the crystallizer produces 1000 lb/hr of sugar crystals.…
The first stage of processing is the extraction of the cane juice. In many factories the cane is crushed in a series of large roller mills: similar to a mangle [wringer] which was used to squeeze the water out of clean washing a century ago. The sweet juice comes gushing out and the cane fiber is carried away for use in the boilers. In other factories a diffuser is used as is described for beet sugar manufacture. Either way the juice is pretty dirty: the soil from the fields, some small…
4. Amanullah, Md, (1994), Pricing in Sugar marketing of North Bengal Sugar Mills; A case study the Rajshahi University, PART. C. VOL. 2.…
References: 1.Afzal,M. and A.A.Chattha. 2004. Advanced production technology for improving cane and sugar productivity in Pakistan. Proc. Int. Symp. on sustainable sugarcane and sugar production technology. China Agri. Press, Beijing: 109-114.…
TABLE OF CONTENTS ROLE AND IMPORTANCE OF AGRICULTURE IN THE CARIBBEAN Foreign exchange Contribution to GDP/GNP Food security Employment Environmental management CONSTRAINTS AFFECTING CARIBBEAN AGRICULTURE Climate Topography Appropriate Technology Rural Infrastructure Land Tenure and Fragmentation Credit Facilities Marketing Facilities Extension Services Praedial Larceny CLASSIFICATION OF CARIBBEAN FARMS Distinguishing Features of Farmers (According to Size)…