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www.SugarProducer.com 21 • 99" wide rear elevator throat with two 48" wide belted chains. • High capacity grabroll bed & elevators for larger yields. • Adjustable grabrolls quickly clean and convey beets to elevators. • No bearing hangers under the grabroll bed – eliminates trash collection. • Spring cushioned grabrolls – drive ends and center hanger. • Simple compact frame for quicker turnaround times. • 4 Floatation tires for wide stability, no need for extra stabilizing cylinders. 12 ROW HIGH CAPACITY REAR ELEVATOR – 8 & 6 ROW WHEEL & REAR ELEVATOR SUGARBEET HARVESTERS www.parmacompany.com www.arenagroomer.net PO Box 190 • Parma, ID 83660 (208) 722-5116 • FAX: (208) 722-6012 Real sugar's functional roles in candy recipes include flavor, bulk, texture, shelf life, color and moisture retention And because sugar was still a precious commodity, candies and confections were uncommon. By the 1840s, Valentine's Day was celebrated in most of the English- speaking world. Richard Cadbury is largely credited with coining chocolate as the symbolic candy of Valentine's Day, given he began selling his chocolates in heart-shaped boxes in 1861. Cadbury decorated each box by hand; the boxes were popular symbols of love long after the holiday ended, and were often used to hold love letters after the chocolates were eaten. In the U.S., Milton Hershey made significant strides in commercializing chocolate with the invention of Kisses in 1907. Chocolatier Russell Stover linked chocolate with romance forever with the introduction of a heart- shaped box in 1923. One of the company's most popular boxes is called the "Secret Lace Heart" and is covered in satin and black lace. The Stover classic red box is still one of the best Valentine's Day sellers almost 100 years later. The famous Sweetheart "conversation hearts," the pastel candy hearts stamped with sweet phrases of love and friendship, were long the most popular and bestselling non- chocolate Valentine's Day candy. They were introduced in 1866, even before Hershey's Kisses. Sugar's Essential Role in Chocolate & Candy Spanish explorers were quick to realize the appeal of chocolate after discovering it in Central America 500 years ago. These explorers were among the first to mix cacao paste with cinnamon and cane sugar to cut the bitterness. Sugar's essential role in the chocolate we enjoy today is still to cut bitterness, but it also adds bulk, impacts the texture and is responsible for whatever level of sweetness we prefer. Today chocolate confectionery makes up about 61 percent of candy consumption; sugar confectionery accounts for the rest. Chocolate holds an even larger share in wealthier countries. Real sugar's functional roles in candy recipes include flavor, bulk, texture, shelf life, color and moisture retention. When it comes to texture, sugar's versatility is unmatched, allowing for the creation of everything from caramel and taffy to hard candies. The difference between these non-crystalline and crystalline candies is the temperature at which they are made and the chemical reactions that take place as a result of that heat. It is thanks to real sugar, and those who bring it to our tables, that we have so many different types of sweets to express our love on Valentine's Day. n