[Magdalen] Cane or Beet?

[Cantor03 at aol.com]

I bought some store-brand granulated sugar recently.  I used it  on
my hot Malto-meal (Upper Midwestern USA cereal) today where it was
perfectly satisfactory.
 
However, looking at the packaging, I noted there was nowhere any
mention of "cane" being the origin of the product.  I looked  carefully
at the pictures on the package, and realized that I had purchased
beet sugar.
 
The only difference I can see is that the beet sugar is a little more
coarse.  I've read, though, that some who bake a lot do not like
beet sugar even though it is identical chemically, and is supposed to
be interchangeable with cane sugar.
 
The cooking shows I watch on PBS television never seem to broach the
subject of cane vs. beet sugar.
 
Any opinions here?
 
 
 
David Strang.