S ugar T h e sc i e n t i f i c na m e for suga r i s s ucrose - or 'saccharose ' which cons i sts o f a molecule of gluc os e c o m b in e d with a molecule of fructose . A few t housand years ago su g ar was already being used in Asia in the form of c ane syrup, wherea s in E urope honey and fr u it were the only fo r m of s weetening . Sugar is / known as saccha r ose to the Greeks, saccharum t o the Romans, sukkar to the Arabs, zucchero in Venice, sucre in Fra n ce, aru ca r in Spain, zucker in G e rman y and sugar in England. Sugar was i nstrume n tal i n the development o f c onf ecti o nery and patisserie, but is also used to s eason meats and sav o ury di shes . France was the first sugar produce r s i n E urope and it remain s the largest producer among the Eastern European Countries, second i n the w o rld f o r be et sugar after Russia . Manufacturing Sugar is mainly refined from beet or cane and consists of extracting the sucr o se by success...