Sugar, a widely used sweetener, is primarily extracted from Sugarcane and sugar beets through various refining processes. Its culinary applications are extensive and varied, ranging from sweetening beverages and baked goods to preserving fruits and enhancing the flavours of a wide array of dishes. Sugar's ability to caramelize and interact with proteins makes it a key ingredient in confectionery and baked goods, while its role as a fermentable substrate is essential in fermentation processes for alcoholic beverages, particularly rum.