청말민초 중국 흑설탕시장과 설탕소비경향

Abstract

In modernizing period, as distinct question from the Chinese white sugar, Chinese brown sugar was not removed from the sugar market until the early 1920s and competed with foreign brown sugar. The reason why Chinese brown sugar was able to compete with foreign brown sugar was not in foreign sugar but in the production, distribution and consumption structure of Chinese brown sugar. And ‘Chinese palate’ also served as one of the main reasons. In this article, I classified and analyzed the foreign brown sugar imports from 1902 to 1930 by time and country of origin, and inquired into the main factor that influenced the trading patterns of brown sugar during this period. Then I examined whether the Chinese palate acted as the main factor that determines the trade. This was confirmed by the preceding study, which analyzed the trading status of Chinese brown sugar during this period, but to analyze foreign brown sugar have a not inconsiderable value in the verification dimension of the preceding study, because the claim of the preceding study should be reflected in the transaction status of foreign brown sugar, which was the rival of Chinese brown sugar. To analyze this effectively, the time was divided between 1909 and 1910 and 1923 between 1924.BR In contrast to this, this article described the consumption patterns of Chinese sugar. This is related to the consumption trend, so it may feel alienated from the main narrative. However, we applied the trend of sugar consumption to the sugar trade situation because we believe that it is a desirable direction for future economic history studies to be described in response to cultural history research. I think this attempt is worth a try, even if this makes this article somewhat less complete. Through these two attempts, It is dernier aims that look at how Chinese consumption of brown sugar proceeded through the trading patterns of the brown sugar market in China during this period.