Essentially yes. In fact if you want to tell the refined sugar product apart, it takes isotope analysis; straightforward chemical analysis is not generally good enough because the product is the same: "sucrose" or "saccharose".

It is a bit easier with crude sugar, because there are slight impurities that differ between beet and cane.

But as far as the consumer is concerned (you and me) they are identical, in taste, in nutrition, and usually in price as well. Go for the cheapest. If it looks clean it probably is clean.

This is rather to see whether the system is fixed yet, than to answerr your question, Ryan.

You realise of course that there is more than one kind of sugar, I am sure? Glucose (dextrose (never mind why!) grape sugar etc) is found in grapes all right, but also in every other kind of fruit and in practically live cell in your body. Fructose also shows up in every kind of fruit.

Sucrose (saccharose, cane sugar, etc) is the popular kind for popping into your tea etc.It also occurs in fruit, but hardly in honey, high fructose corn syrup and so on. It is the most useful everyday sugar, being sweeter than glucose, easier to keep from going sticky, and a better antiseptic. It also is useful for making fake glass windows for film stuntmen to jump through.

You find it in practically any plant cell, and some sweet plants like sugar cane and sugar beet store especially large amounts. So you crush them for their juice, boil it to a syrup that starts to crystallise, crystalise it, treat it with lime to rid it of unwanted impurities, filter it through burnt animal tissue to purify it still more, dry it, crush it, sift it, and sell it.

Good stuff! Completely organic, rich in energy, causes less of a toxic rush than glucose or fructise, good for hummingbirds, an excellent preservative and antiseptic against some deadly bacteria...

Whether beet, cane, or mixed!

Now, where will this appear...?

Hmmm... Looking good.

Or not so good...?