Sugar was first introduced to Mexico by the Spanish Conquistadors in the early 1500s. Large plantations began to rise due to Mexico’s high native population, allowing plantation owners to use a significant local workforce.
Today, sugarcane is the primary crop used for sugar production in Mexico. Sugar beet production here is almost non-existent. According to the Ministry of Mexican Economy, Mexico’s sugar production in 2024 was approximately 6.25 million metric tons. They predict Mexican sugar production will reach 8.2 million metric tons by 2026.
Since 2008, the Law for Sustainable Development of Sugarcane has been Mexico’s main regulatory body for sugarcane production. They oversee I85,000 cane growers and 49 processing mills. The sugar mills operate between November and June, often including an energy cogeneration plant, a distillery, and a sugar mill.
The most common type of sugar consumed in Mexico is piloncillo, a cone-shaped sugar with a rich flavor. Piloncillo is pure, unrefined sugarcane. Brown in color, it is sometimes referred to as Mexican brown sugar. It is made by crushing sugarcane stalks to extract the juice, which is then boiled to a thick syrup. This syrup is then poured into cone-shaped molds to cool and harden. In addition to molasses, three types of sugar are produced:
Brown sugar: includes light brown caramel-flavored sugar and dark brown sugar with a stronger flavor.
Demerara sugar: a light brown sugar with large crystals and a toffee flavor
Muscovado sugar: a very dark brown, unrefined sugar with a strong flavor
Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or double sugars, are sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (two molecules of glucose). Sugarcane is mainly concentrated sucrose.
HEALTH CONCERNS
Excessive consumption of sugar can spike blood glucose levels, increasing the risk of diabetes, metabolic disorders, obesity, and cardiovascular diseases. Focusing on finding the most optimal diet for diabetics, Dr. J. Jenkins of the University of Toronto created an index to measure how fast specific foods increased blood sugar levels. This index is known as the glycemic index (GI) and is a value ranging from 0-100 applied to foods, mainly carbohydrates. The score is based on white bread with a GI of 100. The faster foods are converted to glucose, the higher the GI, usually over 70. These foods can cause a quick rise in your blood sugar and have an index of over 70. Foods that contain no carbohydrates, like meat, fish, and nuts, do not have a glycemic index value as they have little to no effect on blood sugar levels.
RAW JUICE V. UNREFINED SUGARCANE
Fresh-pressed, raw sugarcane juice is nutritious and satisfying. It contains antioxidants, electrolytes, and amino acids. In addition to helping with hydration, sugarcane juice has a nutritional profile similar to wheatgrass, containing chlorophyll, iron, B vitamins, calcium, potassium, and magnesium. Its alkaline pH of 8.9 could help the body fight cancer and improve kidney function. Research indicates it may strengthen the stomach, heart, eyes, brain, and sex organs.
When sugarcane juice is processed to produce sugar, most of the vitamins, minerals, and antioxidants are removed through clarification and crystallization steps. The final sugar product is almost entirely sucrose, with a high glycemic index.
MEXICO AND COCA-COLA
On May 8, 1886, Dr. John Smith Pemberton, a local pharmacist in Atlanta, Georgia, invented the syrup for a non-alcoholic drink that became Coca-Cola. Adding carbonated water and the distinctive glass bottle made Coca-Cola a national beverage. 1921, the Coca-Cola Company opened its first bottling franchise in Mexico with Grupo Tampico.
Today’s Mexican formula exported into the US is sweetened with sugarcane instead of high-fructose corn syrup. US coke makers transitioned to high-fructose corn syrup in 1984. In the US food industry, high-fructose corn syrup is a cheaper alternative sweetener because of domestic sugar production quotas, foreign sugar import tariffs, and US corn subsidies.
SUGAR SUBSTITUTES
Alternatives to sugar include coconut sugar, honey, maple syrup, and agave nectar. These are far better choices due to their plant origins and lower processing practices. Artificial sweeteners like aspartame, saccharin, sucralose, and cyclamate are chemically manufactured substitutes. Stevia, although plant-based, still has questionable risks. More studies must be done on these controversial products to prove their safety and health benefits.
