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Darra Goldstein

Sugar

Appears in
Oxford Companion to Sugar and Sweets
Oxford Companion to Sugar and Sweets

By Darra Goldstein

Published 2015

  • About
The first sugar plantations were planted in Brazil in the second half of the sixteenth century. The Portuguese brought sugarcane from the island of Madeira, and the plant adapted easily to the climate and soil of Brazil. Before long, the new colony had become a major producer of sugar and was exporting it via Portugal’s extensive trade routes.

Sugar production, built on the backs of African slave labor, generated great wealth for plantation owners in Brazil. The sugar mills provided an abundance of raw material for Brazil’s national sweets, many of which stem from the Portuguese tradition. They included sweets made with molasses and brown sugar (rapadura in Portuguese), which was also eaten alongside many foods, particularly farinha de mandioca (cassava flour), a tradition that continues to this day.

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