Cane sugar is produced in large or small quantities in some fifty different countries and islands. In many, the output is only for domestic consumption, or in quantity too small to warrant inclusion in the list of sources of commercial supply. Sixteen countries are included in the list of beet-sugar producers. Of these, all are in Europe with the exception of the United States and Canada. Only two countries, the United States and Spain, produce sugar from both beet and cane. British India leads in the production of cane sugar, with Cuba a close second on the list, and Java the third. In their total, these three countries supply about two-thirds of the world's total output of cane sugar. Hawaii and Porto Rico, in that order, stand next on the list of producers. Under normal conditions, Germany leads in beet-sugar production, with Russia second, Austria-Hungary third, France fourth, and the United States fifth, with Belgium, the Netherlands, Italy, Sweden, and Denmark following. The island of Cuba is the most important source of commercial cane sugar. Immediately before the revolution of 1895, its output a little exceeded a million tons. The derangement caused by that experience covered several years, and it was not until 1903 that so large a crop was again made. Since that time, the output has more than doubled. The increase is attributable to the large increase in demand in the United States, and to the advantage given Cuban sugar in this market by the reciprocity treaty of 1903. Practically all of Cuba's export product is in the class commonly known as 96 degree centrifugals, that is, raw sugar of 96 per cent, or thereabout, of sugar content. Under normal conditions, nearly all of Cuba's shipments are to the United States. The sugar industry was introduced in Cuba very soon after the permanent settlement of the island, by Spaniards, in the early years of the 16th Century, but it was not until two hundred and fifty years later that Spain's restrictive and oppressive colonial policy made even its fair extension possible. In 1760, two and a half centuries after the first settlement, the sugar exports of the island were a little less than 4,400 tons. In 1790, they were a little more than 14,000 tons. Some relaxation of the laws regulating production and exportation, made possible an increase to 41,000 tons in 1802, and further relaxation made possible, in 1850, an output somewhat unreliably reported as 223,000 tons. It reached 632,000 tons in 1890, and the stimulus of the "free sugar" schedule of the United States brought it, in the next few years, to more than a million tons. Production in recent years has averaged about 2,500,000 tons.