Sugars and sugar confectionery

HS code 17 covers a wide range of sugar-based products, including refined white sugar, raw sugar, molasses, and various types of confectionery. This industry is a crucial component of the global food and beverage supply chain, providing essential sweeteners and ingredients for a vast array of consumer goods. The production and trade of these products play a significant role in the economies of many countries, particularly those with large agricultural sectors.

The production of sugar and sugar confectionery typically involves several key steps. For refined white sugar, the process begins with the harvesting and processing of sugarcane or sugar beets, followed by extraction, clarification, and crystallization to produce the final product. Confectionery items, such as candies, chocolates, and gummies, are often made by combining sugar with other ingredients like cocoa, milk, and flavorings, and then undergoing various mixing, cooking, and molding processes.

The main inputs required for the sugar and sugar confectionery industry include 1201 Soybeans, 1701 Cane or beet sugar, 1702 Other sugars, and a variety of food-grade additives and flavorings. Additionally, specialized machinery and equipment, such as centrifuges, evaporators, and molding machines, are essential for the efficient production of these goods.

The primary outputs of the sugar and sugar confectionery industry are refined white sugar, raw sugar, molasses, and a wide range of confectionery products, including 1704 Sugar confectionery, 1806 Chocolate and other food preparations containing cocoa, and 2106 Food preparations not elsewhere specified or included. These outputs are then consumed by a diverse range of industries, including food and beverage manufacturing, bakeries, and the retail sector.