- Agriculture, Forestry & Soils
- Field crops, grasses, plant fibers, spices, tree crops, herbs
- Sugar crops
Stewart, Dewey Crops Research Division, Agricultural Research Service, U.S. Department of Agriculture, Beltsville, Maryland.
Kaffka, Stephen R. Department of Plant Sciences, University of California, Davis, California.
- Sugarbeet and sugarcane
- Sweet sorghum
- Sugar maple
- Sugar palm
- Corn sugar and syrup
- Additional Reading
Crops produced as major sources of sugar, syrup, and other sugar substances. Sugar crops include sugarbeet (also spelled sugar beet), sugarcane, sweet sorghum, sugar maple, sugar palm, honey, corn, and chicory. Sugar is a broad term applied to a large number of carbohydrates that have a more or less sweet taste. The primary sugar, glucose, is a product of photosynthesis and occurs in all green plants. Through chemical unions, diverse sugars and starches are elaborated and become the major reserve food in the storage organs, fruits, and saps of plants. In most plants, the sugars occur as a mixture that cannot be readily separated into its components. In the saps of some plants, the sugar mixtures are condensed into syrup. See also: Carbohydrate; Farm crops; Photosynthesis; Sugar; Taste
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