Barbados Sugar’s Unseen History
Sweet Taste Forged in Fire In 18th-century Barbados, cane sugar was made in cast-iron syrup kettles, an approach later on adopted in the American South. Sugarcane was squashed using wind and animal-powered mills. The drawn out juice was heated up, clarified, and evaporated in a series of iron kettles of decreasing size to produce crystallized sugar. Sugar in Barbados. Sugarcane growing started in Barbados in the early 1640s, when the Dutch presented sugar production. The island's rich soil and favourable climate made it the perfect area for sugar production. By the mid-17th century, Barbados had become one of the wealthiest nests in the British Empire, earning the nickname "Little England." But all was not sweetness in the land of Sugar as we discover next: The Boiling Process: A Lealthal Task Sugar production in the days of colonial slavery was a highly dangerous procedure. After collecting and crushing the sugarcane, its juice was boiled in enormous cast iron kettles...