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A lot of sugar is produced from sugar beet - particularly in climates too cold for sugar cane.



The method for extracting sugar from beets was discovered only in the Renaissance (most typically attributed to the French agronomist Olivier de Serres (1539-1619), so medieval people wouldn't have access to beet sugar even if they had beets.


Not only that but the modern sugar beet is a completely different beast bred for the task, with 10x more sugar than the average food beetroot.




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