sugar cane and sugar beet conain as main sugar saccharose which cristallised out of aqueouse solution upon concentration (by evaporation). Most fruits contain as main sugars fructose (or glucose) which do not have this convenient property and need to be purified and dried.

Because of the crystallization properties, because the fructose is more stable "direction of crystallization as well as the property of evaporation, sugar or white sugar cane, as is known to consumers, is sugar in the kitchen of each house, and is often used in the preparation of domestic food, Fructose Fructose is slightly lighter than normal sugar and is used in dry mixtures, such as gelatin, pudding, and powder used to make drinks. Fructose is more evenly packed than normal sugar crystals.

Interesting question, in my view sugarcane is more feasible.

here are some of the reasons:

• feasibility (cost paid per kg of raw material , cost of process to extract sugars)
• Yield (how many kg sugar you can obtain per kg of raw material)
• Type / combination of sugars (sucrose is app. 50-50% glucose and fructose, fruit sugars may differentiate and sweetness changes)

Yield and cost

Sucrose is a major component of sugar cane syrup where as other fruits many other monosaccharides were also found. Monosaccharides cannot be crystallize and also interferes with the crystallization process of sucrose. That is why Sugarcane is a major source of sugar for making table sugar

Sugarcane is used to prepare sugar but fruit sugar is not use . Reason for this is that sugar in the cane sugar Sucrose is free where as in fruit sugar it is bound sugar available in the form of glycosides. You have to hydrolyze it first to remove non sugar part. This s not a economical sugar isolation process. Hence, fruit sugars are not used for sugar production.