"Crystallised"

#10446288

2 September 2023

Sugar is a sweet substance made from the juice of trees or fruits. In India, sugar is usually made from sugarcane or sugarcane juice. Besides, beet and maple are two other major forest sources of sugar. The chemical name of sugar is sucrose and the chemical symbol is C12 H22 O11. Granulated sugar is pure crystalline sucrose. It can be classified into seven types of sugar based on the crystal size, from coarse (0.75 - 0.6mm) to medium (0.5 - 0.3mm) to small-size (0.3 - 0.02mm). Most of these are used only by food processors and professional bakers. Each crystal size provides unique functional characteristics that make the sugar appropriate for the food processor's special needs. Sugar produced in India is mainly of granulated type. Granulated sugar is further classified into various types based on color and grain size. According to the Indian Standards Specifications (ISI), there are around 20 grades of sugar based on grain size and colors. The color series has four grades designated as 30,29,28 and 27, while the grain size has five grades namely A, B, C, D, E. The Bulk of production in the country is of C, D, and E grains, branded as large, medium, and small, and has a color specification of 30. The D grade produced in the country is comparable to world standards. Different types of sugar were produced from sugar cane at Tehatta, West Bengal, India on 02/09/2023.

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#10446290

2 September 2023

Sugar is a sweet substance made from the juice of trees or fruits. In India, sugar is usually made from sugarcane or sugarcane juice. Besides, beet and maple are two other major forest sources of sugar. The chemical name of sugar is sucrose and the chemical symbol is C12 H22 O11. Granulated sugar is pure crystalline sucrose. It can be classified into seven types of sugar based on the crystal size, from coarse (0.75 - 0.6mm) to medium (0.5 - 0.3mm) to small-size (0.3 - 0.02mm). Most of these are used only by food processors and professional bakers. Each crystal size provides unique functional characteristics that make the sugar appropriate for the food processor's special needs. Sugar produced in India is mainly of granulated type. Granulated sugar is further classified into various types based on color and grain size. According to the Indian Standards Specifications (ISI), there are around 20 grades of sugar based on grain size and colors. The color series has four grades designated as 30,29,28 and 27, while the grain size has five grades namely A, B, C, D, E. The Bulk of production in the country is of C, D, and E grains, branded as large, medium, and small, and has a color specification of 30. The D grade produced in the country is comparable to world standards. Different types of sugar were produced from sugar cane at Tehatta, West Bengal, India on 02/09/2023.

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#10446292

2 September 2023

Sugar is a sweet substance made from the juice of trees or fruits. In India, sugar is usually made from sugarcane or sugarcane juice. Besides, beet and maple are two other major forest sources of sugar. The chemical name of sugar is sucrose and the chemical symbol is C12 H22 O11. Granulated sugar is pure crystalline sucrose. It can be classified into seven types of sugar based on the crystal size, from coarse (0.75 - 0.6mm) to medium (0.5 - 0.3mm) to small-size (0.3 - 0.02mm). Most of these are used only by food processors and professional bakers. Each crystal size provides unique functional characteristics that make the sugar appropriate for the food processor's special needs. Sugar produced in India is mainly of granulated type. Granulated sugar is further classified into various types based on color and grain size. According to the Indian Standards Specifications (ISI), there are around 20 grades of sugar based on grain size and colors. The color series has four grades designated as 30,29,28 and 27, while the grain size has five grades namely A, B, C, D, E. The Bulk of production in the country is of C, D, and E grains, branded as large, medium, and small, and has a color specification of 30. The D grade produced in the country is comparable to world standards. Different types of sugar were produced from sugar cane at Tehatta, West Bengal, India on 02/09/2023.

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#10258110

12 July 2023

View of cocadas (a typical Mexican sweet) during a press conference at the Archaeological Museum in the municipality of Xochimilco, Mexico City, on the occasion of the Crystallised Sweet Fair in Santa Cruz Acalpixca. This fair has been held since 1982 in the town of Santa Cruz Acalpixca, Xochimilco, with the purpose of making known products such as chilacayote, pumpkin, carrots, nopal, among others typical of the region; ingeniously transformed in an artisanal way into delicious and exotic sweets. The crystallization of sweets is a technique of conventual origin that was born in the novo-Hispanic era, it consists of a slow cooking in water and sugar of fruits or vegetables, with which it acquires a translucent appearance.

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#10258112

12 July 2023

From left to right, Abuelita Amalia Salas Casales, artisan, traditional doctor and activist for the defence of the land, corn, water and chinampas of Lake Xochimilco; Juanita Alarcon, producer of crystallised sweets; and Jose Carlos Acosta Ruiz, mayor of Xochimilco, during a press conference at the Archaeological Museum in the municipality of Xochimilco, Mexico City, on the occasion of the Crystallised Sweets Fair in Santa Cruz Acalpixca. This fair has been held since 1982 in the town of Santa Cruz Acalpixca, Xochimilco, with the purpose of making known products such as chilacayote, pumpkin, carrots, nopal, among others typical of the region; ingeniously transformed in an artisanal way into delicious and exotic sweets. The crystallization of sweets is a technique of conventual origin that was born in the novo-Hispanic era, it consists of a slow cooking in water and sugar of fruits or vegetables, with which it acquires a translucent appearance.

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#10258114

12 July 2023

Abuelita Amalia Salas Casales, artisan, traditional doctor and activist for the defence of the land, corn, water and chinampas of Lake Xochimilco, during a press conference at the Archaeological Museum in the municipality of Xochimilco, Mexico City, on the occasion of the Crystallised Sweet Fair in Santa Cruz Acalpixca. This fair has been held since 1982 in the town of Santa Cruz Acalpixca, Xochimilco, with the purpose of making known products such as chilacayote, pumpkin, carrots, nopal, among others typical of the region; ingeniously transformed in an artisanal way into delicious and exotic sweets. The crystallization of sweets is a technique of conventual origin that was born in the novo-Hispanic era, it consists of a slow cooking in water and sugar of fruits or vegetables, with which it acquires a translucent appearance.

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#10258116

12 July 2023

Abuelita Amalia Salas Casales, artisan, traditional doctor and activist for the defence of the land, corn, water and chinampas of Lake Xochimilco, during a press conference at the Archaeological Museum in the municipality of Xochimilco, Mexico City, on the occasion of the Crystallised Sweet Fair in Santa Cruz Acalpixca. This fair has been held since 1982 in the town of Santa Cruz Acalpixca, Xochimilco, with the purpose of making known products such as chilacayote, pumpkin, carrots, nopal, among others typical of the region; ingeniously transformed in an artisanal way into delicious and exotic sweets. The crystallization of sweets is a technique of conventual origin that was born in the novo-Hispanic era, it consists of a slow cooking in water and sugar of fruits or vegetables, with which it acquires a translucent appearance.

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#10258118

12 July 2023

Jose Carlos Acosta Ruiz, mayor of Xochimilco, during a press conference at the Archaeological Museum in the municipality of Xochimilco, Mexico City, on the occasion of the Crystallised Sweet Fair in Santa Cruz Acalpixca. This fair has been held since 1982 in the town of Santa Cruz Acalpixca, Xochimilco, with the purpose of making known products such as chilacayote, pumpkin, carrots, nopal, among others typical of the region; ingeniously transformed in an artisanal way into delicious and exotic sweets. The crystallization of sweets is a technique of conventual origin that was born in the novo-Hispanic era, it consists of a slow cooking in water and sugar of fruits or vegetables, with which it acquires a translucent appearance.

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#10258120

12 July 2023

Abuelita Amalia Salas Casales, artisan, traditional doctor and activist for the defence of the land, corn, water and chinampas of Lake Xochimilco, holds her baton during a press conference at the Archaeological Museum in the municipality of Xochimilco, Mexico City, on the occasion of the Crystallised Sweet Fair in Santa Cruz Acalpixca. This fair has been held since 1982 in the town of Santa Cruz Acalpixca, Xochimilco, with the purpose of making known products such as chilacayote, pumpkin, carrots, nopal, among others typical of the region; ingeniously transformed in an artisanal way into delicious and exotic sweets. The crystallization of sweets is a technique of conventual origin that was born in the novo-Hispanic era, it consists of a slow cooking in water and sugar of fruits or vegetables, with which it acquires a translucent appearance.

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#10258122

12 July 2023

Abuelita Amalia Salas Casales, artisan, traditional doctor and activist for the defence of the land, corn, water and chinampas of Lake Xochimilco, holds her baton during a press conference at the Archaeological Museum in the municipality of Xochimilco, Mexico City, on the occasion of the Crystallised Sweet Fair in Santa Cruz Acalpixca. This fair has been held since 1982 in the town of Santa Cruz Acalpixca, Xochimilco, with the purpose of making known products such as chilacayote, pumpkin, carrots, nopal, among others typical of the region; ingeniously transformed in an artisanal way into delicious and exotic sweets. The crystallization of sweets is a technique of conventual origin that was born in the novo-Hispanic era, it consists of a slow cooking in water and sugar of fruits or vegetables, with which it acquires a translucent appearance.

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#10258124

12 July 2023

Jose Carlos Acosta Ruiz, mayor of Xochimilco, during a press conference at the Archaeological Museum in the municipality of Xochimilco, Mexico City, on the occasion of the Crystallised Sweet Fair in Santa Cruz Acalpixca. This fair has been held since 1982 in the town of Santa Cruz Acalpixca, Xochimilco, with the purpose of making known products such as chilacayote, pumpkin, carrots, nopal, among others typical of the region; ingeniously transformed in an artisanal way into delicious and exotic sweets. The crystallization of sweets is a technique of conventual origin that was born in the novo-Hispanic era, it consists of a slow cooking in water and sugar of fruits or vegetables, with which it acquires a translucent appearance.

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#10258126

12 July 2023

From left to right, Abuelita Amalia Salas Casales, artisan, traditional doctor and activist for the defence of the land, corn, water and chinampas of Lake Xochimilco; and Juanita Alarcon, producer of crystallised sweets, during a press conference at the Archaeological Museum in the municipality of Xochimilco, Mexico City, on the occasion of the Crystallised Sweets Fair in Santa Cruz Acalpixca. This fair has been held since 1982 in the town of Santa Cruz Acalpixca, Xochimilco, with the purpose of making known products such as chilacayote, pumpkin, carrots, nopal, among others typical of the region; ingeniously transformed in an artisanal way into delicious and exotic sweets. The crystallization of sweets is a technique of conventual origin that was born in the novo-Hispanic era, it consists of a slow cooking in water and sugar of fruits or vegetables, with which it acquires a translucent appearance.

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#10258128

12 July 2023

Juanita Alarcon, producer of crystallised sweets, during a press conference at the Archaeological Museum in the municipality of Xochimilco, Mexico City, on the occasion of the Crystallised Sweets Fair in Santa Cruz Acalpixca. This fair has been held since 1982 in the town of Santa Cruz Acalpixca, Xochimilco, with the purpose of making known products such as chilacayote, pumpkin, carrots, nopal, among others typical of the region; ingeniously transformed in an artisanal way into delicious and exotic sweets. The crystallization of sweets is a technique of conventual origin that was born in the novo-Hispanic era, it consists of a slow cooking in water and sugar of fruits or vegetables, with which it acquires a translucent appearance.

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#10258130

12 July 2023

Abuelita Amalia Salas Casales, artisan, traditional doctor and activist for the defence of the land, corn, water and chinampas of Lake Xochimilco, holds her baton during a press conference at the Archaeological Museum in the municipality of Xochimilco, Mexico City, on the occasion of the Crystallised Sweet Fair in Santa Cruz Acalpixca. This fair has been held since 1982 in the town of Santa Cruz Acalpixca, Xochimilco, with the purpose of making known products such as chilacayote, pumpkin, carrots, nopal, among others typical of the region; ingeniously transformed in an artisanal way into delicious and exotic sweets. The crystallization of sweets is a technique of conventual origin that was born in the novo-Hispanic era, it consists of a slow cooking in water and sugar of fruits or vegetables, with which it acquires a translucent appearance.

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#10258132

12 July 2023

Jose Carlos Acosta Ruiz, mayor of Xochimilco, during a press conference at the Archaeological Museum in the municipality of Xochimilco, Mexico City, on the occasion of the Crystallised Sweet Fair in Santa Cruz Acalpixca. This fair has been held since 1982 in the town of Santa Cruz Acalpixca, Xochimilco, with the purpose of making known products such as chilacayote, pumpkin, carrots, nopal, among others typical of the region; ingeniously transformed in an artisanal way into delicious and exotic sweets. The crystallization of sweets is a technique of conventual origin that was born in the novo-Hispanic era, it consists of a slow cooking in water and sugar of fruits or vegetables, with which it acquires a translucent appearance.

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#10258134

12 July 2023

Abuelita Amalia Salas Casales, artisan, traditional doctor and activist for the defence of the land, corn, water and chinampas of Lake Xochimilco, holds her baton during a press conference at the Archaeological Museum in the municipality of Xochimilco, Mexico City, on the occasion of the Crystallised Sweet Fair in Santa Cruz Acalpixca. This fair has been held since 1982 in the town of Santa Cruz Acalpixca, Xochimilco, with the purpose of making known products such as chilacayote, pumpkin, carrots, nopal, among others typical of the region; ingeniously transformed in an artisanal way into delicious and exotic sweets. The crystallization of sweets is a technique of conventual origin that was born in the novo-Hispanic era, it consists of a slow cooking in water and sugar of fruits or vegetables, with which it acquires a translucent appearance.

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