Here's how sugar is typically extracted from the primary sources:

1. **Sugarcane**:
   - **Harvesting**: Mature sugarcane stalks are cut and collected.
   - **Crushing and Juicing**: The stalks are crushed to extract the juice.
   - **Clarification**: The juice is heated and treated to remove impurities.
   - **Evaporation**: The clarified juice is boiled to evaporate water, forming a thick syrup.
   - **Crystallization**: The syrup is further concentrated until sugar crystals form.
   - **Centrifuging**: The mixture of crystals and molasses is spun in a centrifuge to separate the raw sugar crystals from the molasses.

2. **Sugar Beets**:
   - **Harvesting**: Sugar beets are harvested from the fields.
   - **Washing and Slicing**: The beets are washed and sliced into thin strips called cossettes.
   - **Diffusion**: The cossettes are soaked in hot water to extract the sugar.
   - **Purification**: The extracted juice is purified to remove impurities.
   - **Evaporation and Crystallization**: The purified juice is evaporated and crystallized in a similar manner to sugarcane.

3. **Corn (High-Fructose Corn Syrup)**:
   - **Milling**: Corn kernels are milled to separate the starch.
   - **Enzymatic Processing**: The starch is broken down into glucose through enzymatic hydrolysis.
   - **Isomerization**: Glucose is partially converted into fructose using an enzyme called glucose isomerase.
   - **Purification**: The resulting syrup is purified and concentrated.

4. **Fruits**:
   - **Pressing or Juicing**: Fruits are pressed or juiced to extract the natural sugars.
   - **Concentration**: The juice may be concentrated through evaporation for use as sweeteners or in products like fruit syrups.

5. **Maple Trees**:
   - **Tapping**: Holes are drilled into the maple tree trunks, and spouts are inserted to collect the sap.
   - **Boiling**: The sap is boiled to evaporate water, leaving behind concentrated maple