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2020 has shown us the vulnerability of many of the systems we rely on for basic human needs, including food and beverages. Alongside the clear damage that climate change threatens in years to come, it is now apparent that innovation and change needs to take place in many of our long-held processes. Therefore, it is […]

In March this year, which now seems a lifetime ago, we predicted that due to the coronavirus sugar consumption was likely to fall. We reduced our consumption estimate for 2020 by 2m tonnes, meaning sugar consumption per capita would fall. Two months on, we have further reduced our estimates and can now be fairly certain […]

What is Bagasse? Bagasse is another by-product of the sugar production process. It is a dry and pulpy residue left behind when sugarcane stalks are crushed. There is a similar material called ‘agave bagasse’ made from the agave plant. Bagasse is principally used in the manufacturing process of paper, pulp and building materials as well […]

What is Molasses? Molasses, also known as black treacle, is a thick syrup which is a by-product of the sugar refining process. Its name originates from the Latin word ‘melaceres’ meaning ‘honey-like’ as it is extremely viscous. Molasses is the result of sugar crystallizing out of sugarcane or sugar beet juice during the clarification stage […]

Sugar is typically associated with the food and drink industries therefore its other uses can often be overlooked. Sugar is in fact a vital component in the production of ethanol: a compound which is in high global demand due to its many properties and uses, especially in manufacturing industries. Czarnikow specialise in trading and logistics […]

How is Sugar Made? Sugar is made using two key crops: sugar beet and sugar cane. These crops are grown in different regions across the globe, according to their climate, which dictates which crop is grown. A beet crop thrives in colder, wetter weather. A cane crop, however, is the opposite and thrives in warm, […]

How does sugar get from sugar cane and sugar beet to looking so enticing on the supermarket shelves? There is some clever chemistry and a lot of science involved in removing all the impurities from sugar to get to the form that goes into our cups of tea. Sugar is naturally white, but when it […]

The global sugar market has undergone many fluctuations and changes over the past few weeks as a result of the coronavirus pandemic. One area that we think has significantly changed is global sugar consumption. Our expert Market Analysis team has broken down some of the changes below: We have reduced our global sugar consumption estimate […]

Sugar is one of the world’s purest natural ingredients and is used in almost every food category. Grown in over 100 countries, over 170 million metric tons of sugar is produced each year. But how is it extracted from sugar cane and produced into pure sugar? Our team of Market Analysis experts delve deeper to […]

In this Sugar Series article, Czarnikow’s Market Analysis experts decrypt an industry myth around sugar and beet sugar. It is a common misconception that all sugar is produced from sugar cane. In fact, sugar is naturally produced in both sugar cane and sugar beet. In this article, we will explore how sugar is made from […]

Present in 74% of foods sold in supermarkets, sugar is such a fundamental ingredient in almost everything we eat that it’s hard to imagine what people ate before the discovery of sugar. Flavourless porridge comes to mind. But what are the origins sugar? When was sugar made? To whom do we owe a knighthood for […]

When it comes to sugar production and sugar trading, there are a number of variables that affect the overall quality and ‘grade’ of the sugar. In general, sugar quality can be separated into two distinct varieties, raw and refined. Refined Sugar vs Raw Sugar Each has a distinct set of purposes and associated quality control […]

Since the V’18 expiry the sugar market has rallied strongly, London Sugar Week showed most people are no longer bearish. Is the sugar market surplus really over? [2,650 words/13 minutes’ reading time] This article first appeared for paying subscribers last week. No-One Knows Anything Any More

In 2017, it looks as though the sugar market will move back into a surplus position, following two years of deficit production. The sugar market has already reacted strongly. Speculators have removed their record long position in the market, which was reached in October 2016. Increased crop planting grows supply The transition to a surplus […]

2017 was characterised by extremely difficult trading conditions. Many major trading houses were poorly positioned throughout the year, which led to an accumulation of losses.

The sugar market has been in surplus for four years. This has made trading conditions difficult; prices have been declining and volatility has reduced. But is this set to change?

The rise in obesity is a problem. And it is being blamed on a rise in the consumption of sugar. However, while global sugar consumption is rising in aggregate, in the developed total world sugar consumption has been surprisingly stable.

Weather risk in the sugar market is usually seen as coming about when heavy rainfall disrupts crushing – just as we have seen in Brazil this season.

A summary of Toby Cohen’s presentation at Kingsman’s 5th Delhi Sugar Conference