The story of sugar starts in Greece in 1842 when the first sugar refinery was founded. The refinery was set up near the village "Kainourgio" in Locrida, after a contract signed in 1839 by the Greek government and a French-Belgian company.

The actual sugar refinery is indeed the very sugar beet and its leaves. This is where photosynthesis takes place, where with the help of atmosphere’s CO2, the moisture of the soil and the effect of sunlight, sugars (carbohydrates) are formed.

The sugars are stored in the root of the sugar beet. The sugar beet is a biennial plant. The harvest for industrial use takes place during the first year, while during the second year the plant blooms and produces seeds. The leaves are cut off and the roots are harvested. The leaves are used for fodder or remain in the field to act as a fertilizer, while the beets are sent to the factory for processing.

Sugar is one of the most essential products in our daily diet, commonly known as white granulated sugar or table sugar. Depending on the thickness of the crystal (in ascending order), it is categorized in crystal (refined), fine (caster) and powdered (icing) sugar.

Some of the key properties of the sugar are its sweet and gentle flavor that enhances and highlights the taste of foods and its 100% solubility in water. It is a natural polysaccharide composed of glucose and fructose. It is a very stable product.

Polarization: 99.50% min
Ash content: 0.15% Max
Moisture: 0.10% Max
Solubility: 100%
Colour: White

Net weight: according to specifications