From the encomienda system, to repartimiento, to chattel slavery, the history of sweetness and of chocolate are, unfortunately, inextricably linked to the history of slavery. The need to produce larger amounts of sugar to use for one of its many purposes—medicinal, as sweetener, preservation, decorative, as a spice—and to do it more quickly, led different sugar producers to engage in activities that were deemed less than desirable and ideal. Slavery was considered to be a stain in the clear finesse of sugar and its consumption, to the point where people masked it, ignored it, and denied it, in order to not feel the emotionally taxing consequences that thinking about the morality of the issue would bring them, which would perhaps detract from their sugar consumption experience. Here I argue that as sugar changed from being a luxury to being considered a necessity in European day to day, the existence of slavery started to decrease.
Contextually, slavery was not uncommon in the sixteenth century. Over ten million people were taken from Africa to some destination in the Americas to partake in slave labour, including women and children (Higgs). Of these people, about 60% of those who survived the brutal journey across the Atlantic were taken somewhere in the Caribbean, 30% of them were taken to Brazil, and 10% ended up in lands that are now considered part of the United States. As the demand for sugar rose, different slave-owning systems were developed and put in place in order to obtain as much economic benefit from slavery as possible (Mintz). However, there were always people who were against slavery and demanded its abolition. These people asked for something that firstly required the recognition of slavery, which was against European customs, since these dictated that slavery was to be hidden from the public eye.
The timeline for the reason behind the consumption of sugar in Europe indicates that sugar went from being considered an item of luxury and high social standing around 1750, to becoming a communal necessity for the quotidian European in 1850. In this period of a hundred years, the way in which sugar was consumed changed, and therefore, so did the methods of production utilized to craft sugary products. Although slavery had been the norm for a period of time in matters of production techniques, and although abolitionists had long asked for the removal of such practices, it didn’t happen overnight. Instead, abolition came gradually into being. In 1834, the British Slavery Abolition Act abolished slavery in colonies of the British empires, followed by French and Danish colonies in 1848 (Satre). The United States and Cuba followed, and then Brazil abolished slavery in 1888. Over a period of years, slavery became less and less common, but due to difficulties in communicating the news immediately, sometimes it took weeks or months for slaveowners and slaves themselves to find out about the changes that were occurring.
It is possible to see that the abolition of slavery and the change in sugar consumption happened in parallel, but they did not happen in isolation. In fact, there is a strong relation between them. European social norms made the general population ignore slavery, and the fact that sugar consumption was restricted to an elite that considered it a luxury only added to this hidden factor, which meant that abolitionist tendencies were next to inexistent. However, as sugar became more widely spread amidst the European population and went from a luxurious item to a necessity, the realities behind the production of this prized good became well-known among citizens of European metropolises. Upon realizing the morbid steps that took place in order to produce sugar, more pressure to abolish slavery in the colonies ensued, which in turn provoked the establishment of Abolition Acts throughout colonies, and therefore had positive consequences for those being exploited in them. The presence of similar timelines for the abolition of slavery and the switch in sugar consumption indicates a shift in thought that related both sides of the same argument: since maintaining the image of sugar as pure as possible was no longer feasible due to its wide spread, new ways of thinking overruled previous ones, and the request to free slave workers, as well as their demand for freedom, intensified to the point where they became a reality and slavery started decreasing.
Sugar still has sculptural uses nowadays, such as the one depicted in this video, where a street sculptor creates a dragon out of sugar derivatives.
Higgs, Catherine. 2012. Chocolate Islands: Cocoa, Slavery, and Colonial Africa. pp. 133-165
Mintz, Sidney W. Sweetness and Power: The Place of Sugar in Modern History. New York, NY: Viking, 1985. Print.
Satre, Lowell. 2005. Chocolate on Trial: Slavery, Politics, and the Ethics of Business. pp. 1-32, 73-99