Can you eat cheap white sugar? Why is white sugar expensive and cheap?

No. The white sugar on the market should be mostly corn sugar. Because of its best advantages, corn sugar will expel sucrose and occupy the market.

1. Sugar consumption has gradually risen, while the output of white sugar has decreased for three consecutive years, and the shortage of supply is the main reason for the loss of sugar;

2. The natural conditions of the main sugarcane producing areas are not good, mainly in Guangxi, Yunnan, Guangdong and other places, the land is barren, the water conservancy facilities are incomplete, and the ability to resist natural extinction is poor.

3. Most of the profits from the rise in sugar prices have been plundered by sugar mills and middlemen, and farmers can only get a small amount, so although the price of sugar has exploded (three times in four years), the enthusiasm of farmers to grow sugarcane is not high;

4. Although the price of sugar abroad is somewhat, it is only maintained at more than 4,000 yuan, but the state restricts imports and levies high tariffs and value-added tax, so that even if you import it through formal channels, there is not much profit;

5. At present, the cost of agricultural production is rising, and manpower, fertilizers, pesticides, etc. are all rising, making the cost of sugarcane production.

6. Don't talk about emerging energy, in the current situation of high sugar prices, Brazil and other countries will not stupidly take sugar to produce alcohol, which is the choice they are forced to choose when sugar is 1,000 yuan tons. Human factors: 1. The atmosphere of artificial speculation is particularly rich, the domestic sugar production is only less than 11 million tons, the margin per ton in the market is about 1,000 yuan, and theoretically as long as 10 billion yuan in the market, you can buy the country's sugar, but the money currently precipitated in the market is tens of billions; 2. The country's high taxes and the so-called quota system.

The reason for not being able to buy white sugar in large quantities in supermarkets is to prevent buyers from using it illegally, because it contains sulphur dioxide.

is a very dangerous chemical ingredient.

After adding an oxidant to the sugar, a violent reaction will occur and even a sharp front**. In the normal living environment, white sugar will not change in any way, but when the white sugar is in a molten state, there will be a violent chemical reaction after adding an oxidant to the white sugar. For example, potassium permanganate.

Sodium nitrate, potassium nitrate.

Potassium chlorate (white medicine), ammonium perchlorate, chromium trioxide, etc.

The production of white granulated sugar removes a large number of impurities in the clarification and crystallization process, but in the final crystallization, trace amounts of pigments and substances that can form pigments are still brought in, mainly phenols, iron, amino nitrogen, dextran, etc.

Sugar. It is the most important edible sugar, accounting for more than 97% of the total sugar production, while brown sugar is only a by-product, the output is not large, so it is more affected by supply and demand. In normal years, brown sugar is cheaper than white sugar in the wholesale market.

However, due to the fact that there are no national reserves and local reserves of brown sugar, and there are very few countries that produce brown sugar abroad, if there is a year when supply exceeds demand, the country has no way to stabilize the price of sugar by selling reserve sugar to the market or increasing imports like white sugar, and the wholesale of brown sugar may also exceed that of white sugar.

As for retail**, brown sugar is indeed generally more expensive than white sugar. The reasons can be analyzed from two aspects: manufacturers and terminal retailers such as supermarkets.

1. As a production enterprise, the sales volume of brown sugar is far less than the sales volume of white sugar, so the capital flow of the production of brown sugar is relatively slow and the fixed cost is relatively low.

For example, the fees to be paid to enter the supermarket, the allocation of various fixed costs of the production enterprise, etc.) are relatively high. These are factored into the cost of brown sugar**.

2. As a supermarket, white sugar is a common commodity, **transparent, so supermarkets should fight ** and pull sales; Brown sugar is a complementary product with low sales volume and profit margins.

It is necessary to increase (because the supermarket assesses the sales and profit margin per unit area, although the sales volume of white sugar and brown sugar in the supermarket is very different, but they occupy the same area, so it is not cost-effective to use the same profit margin). To put it simply, white sugar is about small profits but quick turnover, and brown sugar should consider more profits, so as to achieve a profit balance point. In addition, the fluctuation space of brown sugar is much higher than that of white sugar (it is normal for the general ton price of white sugar to be between 3000-4200 yuan, but the price of brown sugar often fluctuates in multiples), and as a supermarket, it is more difficult to adjust, so in actual operation, merchants will consider these factors and reserve some profit margins for brown sugar.

The ** of white sugar will indeed be much cheaper than the ** of brown sugar. This is mainly because when our brown sugar is refined, it becomes white sugar, and there are some other substances, and the total ** of these two substances will be higher than the total ** of brown sugar, but if it is calculated, the ** of white sugar will be lower.

There is nothing greasy about that, because in itself, white sugar is cheaper than brown sugar, because brown sugar, he will be relatively less, and things are scarce and expensive, which is a very normal truth.

When it is cheaper than brown sugar, what is the greasy in this, because brown sugar is made from sugar cane, while white sugar is relatively simple to boil.

The white maze is cheaper, which one is this? What's so funny? I don't think it's boring, because the production method of Bai Chang is simpler than that of empty talk.

1. Rock sugar is a crystallized reproduction of granulated sugar, with less water content than white sugar.

2. Rock sugar is made of white granulated sugar as raw material, which is redissolved, cleaned and recrystallized, and the production process is more complex than that of white sugar.

3. It takes a certain amount of time for rock sugar to crystallize, and the production cycle is longer than that of white sugar.

4. Rock sugar is made of large sucrose crystals by special crystallization method, which is translucent and has less content of impurities, inverted sugar and water, better quality, easy to keep, sweet taste, flat nature, and the effect of invigorating qi and stomach fattening, which is used to treat cough, sore throat and dry mouth, weak stomach, less food, high blood pressure, etc. White granulated sugar and white sugar are called white sugar, and the sucrose content is generally more than 95%. White granulated sugar particles are uniform and neat, the sugar is hard, loose and dry, and there are no eggplant impurities, which is the variety with the most sucrose and the highest purity in the sugar, and it is also a kind of sugar that is easier to store.

Compared with granulated sugar, white sugar has fine crystalline particles, more moisture, soft and moist appearance, fast melting in the mouth, and is suitable for direct sprinkling and dipping of food and snacks. Rock sugar is made of white granulated sugar as raw material, which is dissolved in water, removed impurities, cleared, evaporated, concentrated, and then cooled and crystallized.