Introduction
The raw materials from which sucrose is industrially extracted are mainly sugar beet (botanical species Beta vulgaris saccharifera) and sugar cane (botanical species Saccharum officinarum); to realize this, just go to any self-respecting bar and look at the sachets containing the various sweeteners. In addition to the classic cooking sugar (white), honey (not always present) and artificial sweeteners, we will most likely find sachets containing cane sugar.
Most people argue that cane sugar is richer in minerals, less caloric and therefore healthier than beetroot. To understand whether or not this hypothesis has a basis of truth, it is necessary to briefly analyze the path that cane sugar takes, from the cultivation of the raw material to the tables of the diners.
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