14/09/2023
Sugarcane is native of tropical areas such as the Indian subcontinent (South Asia) and Southeast Asia.[6][12] Different species seem to have originated from different locations with Saccharum barberi originating in India and S. edule and S. officinarum coming from New Guinea.[12][13] One of the earliest historical references to sugarcane is in Chinese manuscripts dating to 8th century BCE, which state that the use of sugarcane originated in India.[14]
In the tradition of Indian medicine (āyurveda), the sugarcane is known by the name Ikṣu and the sugarcane juice is known as Phāṇita. Its varieties, synonyms and characteristics are defined in nighaṇṭus such as the Bhāvaprakāśa (1.6.23, group of sugarcanes).[15] Sugar remained relatively unimportant until the Indians discovered methods of turning sugarcane juice into granulated crystals that were easier to store and to transport.[16] Crystallized sugar was discovered by the time of the Imperial Guptas, around the 5th century CE.[16] In the local Indian language, these crystals were called khanda (Devanagari: खण्ड, Khaṇḍa), which is the source of the word candy.[17] Indian sailors, who carried clarified butter and sugar as supplies, introduced knowledge of sugar along the various trade routes they travelled.[16] Traveling Buddhist monks took sugar crystallization methods to China.[18] During the reign of Harsha (r. 606–647) in North India, Indian envoys in Tang China taught methods of cultivating sugarcane after Emperor Taizong of Tang (r. 626–649) made known his interest in sugar. China established its first sugarcane plantations in the seventh century.[19] Chinese documents confirm at least two missions to India, initiated in 647 CE, to obtain technology for sugar refining.[20] In the Indian subcontinent,[6] the Middle East and China, sugar became a staple of cooking and desserts.
