A daily gesture capable of sweetening our days. In the morning during breakfast while we turn the spoon so that it melts. But maybe even at the bar during a coffee break. And why not, in large quantities while we try our hand at preparation of a cake. Left to slip from a sachet or fished from a sugar bowl, few of us are able to give it up. Sugar? Yes, but not the usual. Yes grape sugar, a product that allows us to make a special trip to Sicilia, in Mazara del Vallo.
Grape sugar, what is it?
One term, many meanings. Commonly when we talk about sugar we refer to something that has a sweetening power. But not all cup sugar it's the same. Different types because there are different "sources" from which it is possible to obtain it. We thus pass from the canonical beet sugar, present on the market in small white granules, to get to cane sugar. From brown color when it has molasses residues to a lighter tone when it is deprived. Both contain sucrose. And we know, if it is true that we like its sweetish taste, it is equally true to try not to abuse it!
But let's go on. You will certainly have come across products on sale whose packaging reads: "with grape sugar". Typical case is that of yoghurt. What's the difference? Well obviously the origin. Son of grape must clean of all substances other than sugars. Is it more dietary? Is it light? Does it hurt less? According to experts and chemistry, grape sugar is a mixture of monosaccharides, among which mainly fructose and glucose. Elements that are immediately absorbed by our body to give us a sudden charge of energy. But what does grape sugar look like? And what does it have to do with Mazara del Vallo?
Mazara del Vallo and its sweet production
Initially produced in syrup form and for this reason it can only be used for specific products. But the great turning point comes in 2012 when grape sugar makes a leap that makes it usable in various fields. Not only at the service of the food sector but also in favor of the cosmetic field as well as for the creation of supplements as well as "natural" and "organic" products. This is how grape sugar was born in crystalline form thanks to the use of high technology signed by "Mazara del Vallo"
A partnership that combines tradition and research. The result is a real excellence. The then start-up has in fact patented at an international level the useful methodology to arrive at this result. But also "An exclusive encounter between nature and technology". These are the words that can be read on the Sicilian company's website. Words that allow us to contextualize, and better understand, the reality in which this production was born. The Trapani area with its 60 thousand hectares of vineyards; a local production that is the daughter of these places, of the climate and of the nature that hosts it.
An advantage made well thanks to study and research and which knows how to be respectful of the environment. Naturalia in fact reminds us that the added value of a production of grape sugar in granules is also reflected in the territory. In fact, in logistical terms, transport volumes are reduced by 34%. A good, natural product, designed to be highly competitive on a global scale. But also a grape sugar that benefits the island, capable of awakening, requalifying and promoting Sicilian agricultural development. From the resources of the territory that nature gives to the ability of men to make something precious.
