2. • The consumer goods sector is a category of stocks
and companies that relate to items purchased by
individuals rather than by manufacturers
and industries. This sector includes companies
involved with food production, packaged goods,
clothing, beverages, automobiles and electronics
• Eg:- Sugar industry
3. • The sugar industry subsumes the production,
processing and marketing of sugars .Globally, most
sugar is extracted from sugar cane (~80 %
predominantly in the tropics) and sugar beet (~ 20%,
mostly in temperate climate like in the U.S. or Europe).
• Sugar is an essential basis for soft drinks/sweetened
beverages convenience foods, fast
food, candy / sweets, confectionery, baking
products and the respective industries.
• A 2013 report from BCC Research estimates the global
market for sugar and sweeteners at about $77.5 billion
in 2012 with sugar comprising an almost 85% share.
The market is thought to increase at a compound
annual growth rate of 4.6%.
4.
5. Rank Company
2010/11 Output
[Mt]
Country
1. Suedzucker AG 4.2 Germany
2.
Cosan SA Industria &
Comercio
4.1 Brazil
3. British Sugar Plc 3.9 UK
4.
Tereos
Internacional SA
3.6 France
5. Mitr Phol Sugar Corp. 2.7 Thailand
6.
Nordzucker Gmbh &
Co KG
2.5 Germany
7. Louis Dreyfus 1.8 Netherlands
8.
Wilmar
International Ltd.
1.5 Singapore
Thai Roong Ruang
6. • The main 5 types of products of sugar are:-
• raw sugar
• liquid sugar
• refined sugar
• molasses
• sugar alcohol
7. RAW SUGER
• The raw sugar is also known as brown suger.
• Brown sugar is a sucrose sugar product with a
distinctive brown color due to the presence
of molasses. It is either an unrefined or partially
refined soft sugar consisting of sugar crystals with
some residual molasses content (natural brown
sugar), or it is produced by the addition of molasses
to refined white sugar (commercial brown sugar).
8. LIQUID SUGAR
• In cooking,
a syrup or sirup (from Arabic: شراب ;sharāb,
beverage, wine, via Latin: sirupus) is a condiment
that is a thick, viscousliquid consisting primarily of
a solution of sugar in water, containing a large
amount of dissolved sugars but showing little
tendency to deposit crystals. Its consistency is
similar to that of molasses. The viscosity arises from
the multiple hydrogen bonds between the dissolved
sugar, which has many hydroxyl (OH) groups, and
the water.
9. REFINED SUGAR
• Sugar is the generalized name for sweet, short-chain,
soluble carbohydrates, many of which are used in food. They
are composed of carbon, hydrogen, and oxygen. There are
various types of sugar derived from different sources. Simple
sugars are called monosaccharides and include glucose (also
known as dextrose), fructose, and galactose. The table or
granulated sugar most customarily used as food is sucrose,
a disaccharide. (In the body, sucrose hydrolyses into fructose
and glucose.) Other disaccharides
include maltose and lactose. Longer chains of sugars are
called oligosaccharides. Chemically-different substances may
also have a sweet taste, but are not classified as sugars. Some
are used as lower-calorie food substitutes for sugar described
as artificial sweeteners.
10. MOLASSES
• Molasses, or black treacle (British, for human
consumption; known as molasses otherwise), is
a viscous by-product of refining sugarcane or sugar
beets into sugar. Molasses varies by amount of sugar,
method of extraction, and age of plant. Molasses is
primarily used for sweetening and flavoring foods. It is
a defining component of fine commercial brown sugar.
• Sweet sorghum syrup may be colloquially called
"sorghum molasses" in the southern United
States. Similar products include treacle, honey, maple
syrup, corn syrup, and invert syrup. Most of these
alternative syrups have milder flavors.
11. SUGAR ALCOHOL
• Sugar alcohols (also called polyhydric
alcohols, polyalcohols, alditols or glycitols) are organic
compounds, typically derived from sugars, that comprise a
class of polyols. Contrary to what the name may suggest, a
sugar alcohol is neither a sugar nor an alcoholic beverage.
They are white, water-soluble solids that can occur naturally
or be produced industrially from sugars. They are used widely
in the food industry as thickeners and sweeteners. In
commercial foodstuffs, sugar alcohols are commonly used in
place of table sugar (sucrose), often in combination with high
intensity artificial sweeteners to counter the low
sweetness. Xylitol is perhaps the most popular sugar alcohol
due to its similarity to sucrose in visual appearance and
sweetness.
