The journey of the food
The food made in a leaf has to reach a root twenty metres away, and it changes form twice on the way for reasons that are worth following.
In the leaf
Glucose is made and stored temporarily as starch.
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Converted for travel
Part of that starch is converted into sucrose, C12H22O11.
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Carried through the plant
The sucrose is transported through the phloem tissue to the other parts of the plant.
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At the destination
Sucrose that has been translocated to a storage tissue is converted back into starch and stored.
Where the storage tissues are
In the fruits, the tubers, the roots and the leaves of plants. Chapter 1 called parenchyma that stores food a storage tissue and gave the same examples from the other direction — the potato tuber, the carrot root, the banana. This is how the food got there.
Starch, then sucrose, then starch again
The plant converts the same carbon twice, and each conversion has a reason. Starch is insoluble, which is what makes it good for storing and useless for moving. Sucrose is soluble, which is what makes it good for moving and unsuitable for sitting in a cell in quantity. The molecule is matched to the job at each stage.
This is the phloem doing exactly what chapter 1 said
Chapter 1 told you the phloem carries food made in the leaves throughout the plant, mainly as sucrose, and called it translocation. It did not say where that food came from. This chapter supplies the other end: the leaf, and the light that fell on it.