Encyclopedia of India–China Cultural Contacts v1.c6.s3.t2.8

v1.c6.s3.t2.8

However, having mastered the technology learnt from India, Chinese workers exerted their effort for generations and achieved excellent progresses including invention of the method to decolourise the granulated sugar. In the light of the evidences in books such as Minshunachanzhi and Wulixiaoshi, it can be sure that, at least, before Ming Dynasty (1368 CE-1644 CE), China had been able to produce high quality white sugar on a grand scale. In India, on the other hand, two new names of sugar, *puùpasità* and *sitopalà*, appeared in a well-known medical book, *Bhàvaprakà÷a* of 16th century. Both of these compounds had the same word sita meaning white. And in Bengal, at the same time, *puùpasità* was also called *padma-cãnã* or *phul-cãnã*. Since cãnã had the meaning of Chinese, it implies that Chinese white sugar had been imported and its relevant making technology introduced into India before 16th century. Therefore, it seems to be able to conclude that China and India had learnt from each other to make high quality sugar and through this kind of exchange, they both contributed much to the improvement of sugar-making technology in the world.