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Frequently Asked Questions
Common, refined, white granulated sugar is a nearly pure carbohydrate* that occurs naturally in every fruit and vegetable in the plant kingdom. It is a major product of photosynthesis, the process by which plants convert solar energy and atmospheric carbon dioxide into stored food energy, and oxygen. Sugar occurs in greatest quantities in sugar cane and sugar beets.
Chemically sugar is the disaccharide “sucrose” that results from the biochemical bonding of the naturally-occurring monosaccharide molecules “fructose” (also called “levulose” or “fruit sugar”) and dextrose (also called “glucose” or “grape sugar”). This bond is relatively strong, but it is commonly broken by heat, acids, and the enzyme “invertase,” present in human saliva and digestive tracts. The process of splitting sucrose into its two components —fructose and dextrose — is alternatively called “inversion” and “hydrolysis.”
Sugar is a carbohydrate, a substance composed of only carbon (“carb-“), oxygen (“-o-“), and hydrogen (“-hydrate.”). Sucrose, fructose, dextrose, lactose (milk sugar) and other ” -oses” are members of this chemical class. When tens or hundreds of thousands of dextrose monosaccharides are chemically linked (polymerized), the resulting compounds are starch and cellulose.
All carbohydrates — sucrose, fructose, glucose, starch and so-called “complex carbohydrates”— contain the same caloric content: about 4 calories per gram. Neither nature nor human biochemical pathways distinguish calorically between refined table sugar and the sucrose in, say, an orange. The sucrose present in a bowl of table sugar is identical, chemically and metabolically, to the sucrose found in fruits and vegetables.
(i). Sugar.
Sugar provides a quick, simple source of energy, but it doesn't contain other nutrients such as vitamins and minerals
(ii). Benefits Sf Sugar.
1. Gives immediate boost to the energy levels
The breakdown of sugar leads to production of glucose, which is the primary source of energy for the body. Keeping fruit or dairy products on hand is the best way to get energy from natural sugar.
2. Naturally sweet chocolate can help improve your thinking power
Chocolate is a source of natural sugar and other healthy components. It is a source of antioxidants along with cocoa flavanols. Researchers have found that cocoa flavanols can help to improve cognitive function.
Researchers believe that cocoa flavanols protect us against brain cell damage and helps to create connections within the brain. Consumption of minimally-processed dark chocolate that contains the highest levels of cocoa flavanols is advisable.
3. It makes us happy
We all know that sugar makes us happy as it triggers a dopamine rush in our brain that cheers us up. When you are depressed or sad, try to eat a brownie or add more sugar to your herbal tea. This will definitely bring a positive change in your mood.
4. Helps to lighten your skin tone
Our skin products can’t handle areas with toned skin, such as elbows and knees. But did you know that you can use sugar as a scrub and that can help provide healthier skin.
5. Sugar even helps to store energy
Sugar provides energy beyond the initial boost. After glucose gets converted into energy for immediate use, the body will store some of the glucose as an energy to be reserved for later and release it when we are fasting or when we are sleeping. This process is called glycogenesis.
There is no difference between the sugar produced from sugar cane or sugar beets. Sugar cane is a giant grass that thrives in a warm, moist climate, storing sugar in its stalk. The sugar beet grows best in a temperate climate and stores its sugar in its yellow-to-white root. Sugar from either source is produced by nature in the same fashion as all green plants produce sugar — as a means of storing the sun’s energy.
Vessels: Sugar in containers 20ft, Icumsa 45 – 100 – 150 Max. 26 m/tons package: Polybags 50 kilos 520 polybags per unit, or can be packaged at your request.
Sugar Icumsa 45 – 100 and 150 In Break Bulk vessel Package: polybags 50 kilos
Vessel Qty: 12.500 m/tons 25.000 m/tons 50.000 m/tons
Raw sugar – Icumsa 800 – 1200 Bulk cargo Only in bulk vessel
Vessel Qty: 12.500 m/tons 25.000 m/tons 50.000 m/tons
Raw sugar in containers 20ft Only in big bags 1 m/ton or 2 m/tons Max. weight 20 m/tons with 20 big bags per unit
· Buyer issues LOI.
· Seller issue simple corporate order in 2 (two) banking days.
· Buyer issue ICPO.
· Seller does ” DD” (due diligence) of the ICPO (2-3) banking days.
· Seller issues sale and purchase draft contract and invoice. Within 48 hours buyer signs seals, and returns the contract; seller reviews it, signs it, and returns it to the buyer while NCNDA signed with Agent.
· Seller and buyer exchange signed contract hard copies by electronic transmissions in pdf as hard copies.
· In 48 hours seller issues a proforma invoice with respect to contract and purchase order with all packaging specifications mentioned.
· After the seller makes 10% value check of 7-10 banking days against proforma invoice, seller issues the product certificate (SGS or similar) in the quantity of xx, 000mt on behalf of the buyer ” xxxxxxxx ” via e-mail and DHL or FedEx.
· In 10 (ten) banking days, seller issue performance bond 2% (only if you are a contract).
· In 30-45 days, once product is delivered at the port of destination, final payment is done by buyer.
· Upon arrival of vessel at port of destination, against presentation of shipping documents and others, the buyer’s bank will transfer via MT103 final payment as agreed upon in signed contract or FCO.
· Delivery proceeds as per signed contract terms and conditions.
Small Order Note: MOQ or TOQ (Minimum Order Quantity OR Trial Order Quantity) or for Small Orders is from 4X Containers (108 MT) and more.
Bulk Order Note: MOQ / Minimum Order Quantity for bulk orders is 12500 Metric Tonnes. Vessels are 12500, 25000 and 50000 MT respectively. Acceptable orders can be in the following range: 12500, 25000, 37500, 50000, 62500, 75000, 87500, 100000 MT and above up to 3 Million Tones per month.
The 'raw' sugar from the mill arrives at the refinery where it is mixed with hot syrup to soften the hard molasses coating on the outside of the sugar. Once mixed the syrup is put through a centrifuge which removes 50% of the colour from the raw sugar and is then melted into a liquor.
Extraction. Once the cane has been graded, it is washed to remove any impurities ahead of being processed. ...
Clarification. The sugar cane juice is then sent for clarification. ...
Boiling. The juice goes through a boiling process, where moisture is boiled off. ...
Crystallisation. ...
Centrifuging.
Payment for the commodity is always made at the port of shipment (departure) after issuing the Product Certification and certificate of control, quality, inspection, verification, testing and certification and (B / L) on board bill of lading.
A Bill of Lading is a transport document issued by the carrier of the goods to the client (usually a shipper or exporter) .. Shipped on board is a notation displayed on the bill of lading by the issuer of the bill of lading (usually the carrier) to confirm that the cargo has been loaded on board the ship.
The Certificate of Origin in customs clearance is a document that proves the origin of the merchandise sold. It is always issued by the exporter or proxy, and for issuance, it is necessary to have a commercial invoice and a declaration of origin, which can be from the producer, manufacturer or exporter.
The term "Derivative" indicates that it has no independent value, i.e. its value is entirely "derived" from the value of the underlying asset. The underlying asset can be securities, commodities, bullion, currency, livestock or anything else.
In other words, Derivative means a forward, future, option or any other hybrid contract of pre determined fixed duration, linked for the purpose of contract fulfillment to the value of a specified real or financial asset or to an index of securities.
The Byelaws of different Exchanges have different provisions relating to delivery. Some Exchanges give the option to seller, i.e., if the seller gives his intention to give delivery, buyers have no choice, but to accept delivery or face selling on account and/or penalty. Some Exchanges, particularly the northern Exchanges trading contracts in “gur”/jaggery provide the option both to buyer and seller. In some Exchanges, if the sellers do not give intention to give delivery, all outstanding short and long position are settled at the “Due Date Rate”.
The cane, which contains 10-15% sucrose, is ground to extract the juice, which in turn is boiled until the syrup thickens and crystallizes. The crystals are spun in a centrifuge to produce raw sugar. At a refinery, the raw sugar is washed and filtered to remove impurities and colors, and crystallized, dried and packaged.
Besides its pleasant sweetness, sugar performs a host of less-obvious and important functions in cooking, baking, and candy making.
Flavor Enhancement — Sugar “potentiates,” blends, and balances flavor components, much like a seasoning. For example, a pinch of sugar added to corn, carrots, and peas produces a better-tasting product. In most tomato-based products, such as barbecue, spaghetti, and chili sauces, sugar softens the acidity of the tomatoes and blends the flavors.
Solubility — Sugar is readily soluble in water. The ability to produce solutions of varying degrees of sweetness is important in many food applications, particularly beverages and confectionery. Sugar’s capacity to produce a supersaturated solution and then crystallize when cooled is the basis for rock candies. The wonderful variety of confectionery draws from the candy maker’s ability to vary sugar concentration, along with temperature and agitation, to produce different crystal sizes and textures.
Boiling Point Rise, Freezing Point Depression — In solution, sugar has the effect of lowering the freezing point and raising the boiling point of that solution. These are important properties in preparing frozen desserts and candy, respectively. In ice cream, for example, sugar’s ability to depress the freezing point slows the freezing process, promoting a smooth, creamy consistency. In shortening-based cakes, sugar raises, delays and controls the temperature at which the batter goes from fluid to solid, which allows the leavening agent to produce the maximum amount of carbon dioxide. The gas is held inside the air cells of the structure, resulting in a fine, uniformly-grained cake with a soft, smooth crumb texture.
Hydrolysis (inversion) — In food processing, hydrolysis decreases the tendency of sugar to crystallize in thick syrups or jellies.
Caramelization (thermal decomposition) — When sugar is heated to a sufficiently high temperature, it decomposes or “caramelizes.” Its color changes first to yellow, then to brown, and it develops a distinctive and appealing flavor and aroma. The melted substance is known as caramel. The brown color of toasted bread is the result of caramelization.
Browning (Maillard reactions) — Color is also produced in cooking when sugars and proteins interact in complex ways. This is known as the browning (Maillard) reaction, important in candy making, baking, and other processes.
Yeast Fermentation — Sugar is consumed by yeast cells in a thoroughly natural process called “fermentation.” Carbon dioxide gas is released, and alcohol is produced, reactions vital to bread rising and baking and alcoholic beverage production.
Bodying/Bulking Agent — Sugar imparts satisfying texture, body, mouthfeel, and bulk to many processed foods, such as ice cream, baked goods, icings, beverages, and candy.
Texture Modification — For example, as sugar is creamed with shortening in baked goods, the irregularities of the sugar crystals help create air pockets that contribute to a uniformly fine crumb structure. In gingersnaps and sugar cookies, the desirable surface cracking pattern is imparted when sugar crystallizes by rapid loss of moisture from the surface during baking.
Preservative — By binding water, sugar acts as a very effective, natural preservative. For example, the high sugar levels in jams, jellies, and sauces make them more immune to the microorganism development common in thinner, high-moisture products like commercial applesauce. Sugar is the preferred sweetener in cereal coatings because of its ability to crystallize into a frosty surface forming a hard, continuous glaze. This protects the product from air and moisture, extending its shelf life.
Dispersant — In dry beverages, dessert, and bakery mixes, sugar prevents lumping and clumping when the mix is hydrated.
Whipping Aid — In foam-type cakes, such as angel and sponge, sugar enables the creation of a light foam that serves as the basic structure of the cake.
Humectant — When the sucrose molecule is “inverted”, by the application of heat, acids, or enzyme, the resulting fructose (especially) and dextrose contribute a moistening property, desirable in such foods as icings, fudge, cakes, marshmallows, soft cookies, and so forth.
Microwave Properties — Sugar has unique dielectric properties that enable it to produce desired surface browning and crisping. Sugar can shield lower food layers from heating, as in microwavable ice cream toppings. Sugar can function as a control agent to minimize uneven heating.