Manufacturers extract table sugar or sucrose from plant sources. The most important two sugar-producing crops are sugarcane and sugar beets.
BROWN SUGAR producers produce brown sugar by adding molasses to completely refined white sugar crystals in order to more carefully control the ratio of molasses to sugar crystals, and to reduce manufacturing costs. Brown sugar prepared in this manner is often much coarser than its unrefined equivalent, and its molasses may be easily separated from the crystals to yield white sugar (which is not possible with unrefined sugar). This is mainly done for inventory control and convenience.
All brown sugar produced for retail sale is made with molasses from sugar cane, because the flavor of cane molasses is palatable to humans. The white sugar to which the molasses is added can be from either origin as both are practically 100% pure and have no flavor other than sweetness.
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