淸末民初 中國在來糖의 流通現況 — 汕頭(潮汕地域) 製糖業의 盛衰 —

Abstract

The amount of Chinese sugar was reduced in the first half of 20th century in Chinese sugar market, aspects of brown and white sugar were differently appeared. Chinese brown sugar was coexisted with foreign sugar in this period, but volume was reducing. On the other hand Chinese white sugar's volume was rapidly reduced and it was thrown out Chinese white sugar market. This aspect what Chinese sugar and foreign sugar coexisted in Chinese sugar market in this period was called Double structure of Chinese sugar market by Christian Daniels. He assumed that there were two different kind consumer who preferred Chinese sugar and foreign sugar in Chinese sugar market, so therefore it was built up of double structure. But his theory was untested accurately, he just reviewed about Chinese sugar trade of three open ports, Tianjin(天津), Yantai(煙臺), Niujiang(牛莊), there were not any specific argumentation and case presentation. So we did not know why this structure was appeared, when this structure maintained, and how it was disintegrated. Thus This paper reviewed Chinese sugar manufacture during this period, but it limited to Chaoshan area(潮汕地域) where was most famous export destination of Chinese sugar. there exported 50% of whole Chinese brown sugar and 77% of whole Chinese white sugar in 1864-1930. If we were accurately examined it, we can understand about structure of Chinese sugar market in this period.