Muscovado is a type of unrefinedwith a strong flavor.
In the Philippines Muscubados also known as "whiskey. Muscovado sugar can be used in most recipes where brown sugar is called for, by slightly reducing the liquid content of the recipe.sugar" or "moist sugar" but in Antique we called it Kaeamay, which commonly used in Rice cake, Banana cue and our most well know Adobo. Muscovado is very sandy crystallize dark brown and slightly coarser and stickier than most brown sugars. Muscovado takes its flavor and color from its source, . It offers good resistance to high temperatures and has a reasonably long shelf life. It is commonly used in baking recipes and making
Muscovado sugar has 11 calories/ 4 grams (approx. 1 tsp). When produced under regulated conditions, it is nutritionally richer than other brown sugars or refined sugar, and retains most of the natural minerals inherent in sugarcane juice, as shown in this chart:
Antique, Roxas, Capiz, Bacolod, was the country’s source muscovado producer in the 1970s until local farmers shifted to planting other crops when prices of sugar in the world market dropped.
Muscovado sugar is made from boiling the juice extracted from sugarcane until it evaporates, leaving only 30 percent of the original volume which is then dried and allowed to solidify into dark brown sugar. People who are health-conscious prefer it over refined sugar because it is naturally produced without chemicals.
The conventional method of muscovado sugar milling (open pan evaporation) which is still being employed by most small muscovado mills today results in huge sugar losses from the field to the mill. This also produces lower quality sugar because of the impurities present in the product, hence affecting its appearance and marketability.
Mineral content of Muscovado Sugar (per 100g):
This unrefined sugar goes well with coffee and other beverages, and was one of the most prominent export commodities of the  The production of muscovado sugar in the Philippines, Barbados, and elsewhere had experienced a long period of decline when large mills took over sugar production from small farmers with small mills, until consumer interest in healthy and organic foods revived interest in muscovado sugar, creating a market for muscovado sugar production from small mills once more., especially from the region and Antique from the 1800s until the late 1970s.
Product description :
Muscovado is a type of unrefined sugar with a strong molasses flavour. It is very dark brown in colour, and slightly coarser and stickier than most brown sugars. Unlike most brown sugars, which are composed of refined white sugar with molasses added, muscovado takes its flavour and colour from the sugarcane juice it is made from. It offers good resistance to high temperatures and has a reasonably good shelf life. The unrefined sugar goes well with coffee and other beverages. Muscovado is well known for its distinct flavourful taste and is also known to be the purest form of sugar. It is completely free from any harmful chemicals such as phosphoric acid, formic acid, sulphur dioxide, preservatives, or any flocculants, surfactants, bleaching agents or viscosity modifiers.
Classification : Golden brown to dark brown in colour. Moisture content ranges from 4 % to 5 %.
Shelf life : 8-9 months if stored at a temperature of 30-32 °C. 11-49 months on 21 °C
Storage : Store in a cool dry place with an average room temperature of 30 °C. Place in an air tight container to minimize moisture re-absorption. It has a tendency to harden with age or when exposed to air for too long because it contains more moisture than white sugar. You can soften it by storing it in a plastic bag with a raw wedge of apple for 2-3 days or simply putting it in an air tight container.
Product Name : Nakamuraka Sugar
Brand Name : Muscovado Sugar
Packaging Retail : 1 kg bags
Packaging Bulk : 50 kg per sack
For specific requirements please contact us.
In historical perspective, this first 270 years represents the extended in-fancy of the sugar industry in the Philippines, a time when sugar making reached and scattered throughout the islands, when local use of sugar became widespread, and when the first steps toward establishment of an overseas trade were taken. Despite the slow beginnings, one can see emerging, even at this early period, aspects that characterized the industry in its later, more advanced stages of development: heavy foreign participation, a compartmentalization of economic activity, and use of a plantation system. While this first stage proved a formative one for the industry, the industry itself exerted little influence at this time on the social and economic life of the archipelago.
That it stands as a foreign innovation is perhaps the most noteworthy fact about the origin of the sugar industry. Spaniards initially imported sugar to satisfy their own tastes and were later instrumental, along with Chinese entrepreneurs, in introducing manufacturing techniques through-out the archipelago, thus creating a widespread taste for brown sugar. Moreover, to the end of the Spanish regime the division of labor persisted between native Filipinos who grew cane and did the primary, crude boiling, and Chinese merchants, European or American agents, and Iberian managers of the great friar estates who did the processing, warehousing, and retailing of the higher grades for internal and external markets. Only from the mid-eighteenth century on did Chinese mestizos insert themselves into this hierarchy as provincial middlemen, acquiring in such places as Pampanga quantities of sugar for the big Manila Chinese dealers.
During the first 150 years of Spanish rule this division of labor meant little, for commerce in sugar amounted to only a small portion of the colonial economy. However, the distinction became more significant and began to shape the growth and structure of the industry as it waxed in the eighteenth century in response to early export demand. Gradually, regional concentration became more pronounced, as the areas near Manila started to specialize in the manufacture of pilon sugar, and native farmers there became linked to international commerce through a network of foreign and colonial entrepreneurs. For the locals, however, the only
The sugar aisle in the grocery store is the most confusing and frustrating for me. So many choices, UGH!! I don’t like so many choices, it brings out my indecisive side. Do I go with regular white, brown, Raw, Demerara,
Turbinado, Rapadura, Sucanat, Stevia??? Where do I start? What’s the difference? Is one cup of white sugar the same as 1 cup of Rapadura or Turbinado, or Raw? I’m getting a headache!
After putting in several hours of research here is a synopsis of what I found and a handy chart to tuck in your re-usable shopping bag when at the store.
White & Brown Sugar
Let’s start with the traditional refined white sugar. If you guessed this is the worst and most unhealthy, you are correct! White sugar has been heated and filtered to the max, not to mention, bleached, so that all nutrients and molasses is filtered and heated out and what is left is fine white crystals with no nutritional value. Brown sugar goes through the same process but with some of the molasses or caramel coloring being added back in (at different ratios for light/dark).
This sugar is produced when the juice from crushed sugar cane is extracted and evaporated with heat. The sugar crystallizes and is spun in a centrifuge. This removes additional moisture and molasses (the nutrient dense portion of sugar). A small amount of molasses remains. Turbinado often comes from Hawaii, one company that produces a form of turbinado is Sugar In The Raw, out of Maui, Hawaii.
(Washed Raw Sugar) is processed similar to Turbinado. The name Demerara is from the Demerara River in the Guyana region where this sugar was grown. It has similar nutritional value to Turbinado. They are both a light brown, large crystal sugar.
A dark brown sugar from sugar cane after evaporated, heated, pan-evaporated in the sun, and finally pounded. It retains a lot of nutrients and is tends to be hold extra moisture, therefore it may take some experimenting before using in baked goods. Muscovado comes from Mauritius, an island of the coast of Africa.
This is an unrefined and unbleached sugar by Rapunzel, harvested in Brazil. Organic Whole Cane Sugar is not separated from the molasses during the squeeze-dried process. It is known for a unique caramel flavor. It can be substituted for white sugar in a 1:1 ratio. The Rapunzel is very eco-conscious and has been since 1974. They grow and purchase through the Hand in HandTM Fair Trade program. Rapunzel works with local small farms in South America and contributes to educational, health and environmental programs in the local community.
Sucanat stand for SUgar CAne NATural which is a brand name of this first whole, unseperated, unrefined sugar sold in the US. Sucanat comes from whole sugar cane from Costa Rica. The sugar cane is crushed, the juice extracted and heated then hand-padded dry. They are certified Fair Trade and Organic. I have read several sources that state that for a period of time Sucanat removed the molasses and then added it back in, therefore no longer “whole”, but have since reverted to their original practices. I have not confirmed this information with the company but have read it on several sites.
All of the above sugars can be subsituted in a 1:1 ratio for white or brown sugar or used in coffee and other beverages. I have tried Demerara and now moved onto Rapadura. I like their green practices and consistant product. I feel liberated to know that I know have more nutritions and healthy staples in my cubbards. I only wish I would have found these jewels years ago. Most of these sugars can be purchsed in bulk online at.
Below is a handy chart I found at The Center for Process-Free Living.
My source: Baffled by Sugar
|Amounts based on 100 grams||White Sugar||Raw Brown Sugar (Sugar in the Raw)||Sucanat||Rapadura|
|Pantothenic Acid (mg)||0||0.02||0.33||0.34-1.18|
As sweetener for Banana Barbecue, Banana Chips, Rice Cake, and most of delicacies and cooking here in Philippines.
Icing Cake, Coffee, Chocolate Drinks and other beverages. It is also use for baking, making whiskey, breakfast cereals, especially pleasing on hot oatmeal.
Its rich caramel flavour is ideal for caramelized corn, rum cakes, brown breads, BBQ sauces, flans and puddings, biscuits, soft centered and licorice candies, mincemeat, baked beans, health foods, pancake syrups and other full flavored food and savory recipes.
As a table sugar. Best when stirred into coffee, espresso or tea.
A healthy alternative to Mono Sodium Glutamate (MSG)
1. Our Muscovado is made the old fashioned way with Kalamansi (a tiny native lime) and fresh coconut milk. First the sugar cane is cut/harvested manually by hand. It is washed and then chopped, soaked and pressed to extract the juice from the sugar cane. This juice is heated with a little lime juice added. They also cut coconuts off the trees, grate the coconut meat and press out fresh coconut milk, which is sprinkled into the heating cane juice. This keeps the juice from foaming as it heats. The resulting Muscovado is actually about 0.2% coconut milk.
2. Once this cane juice becomes thick and crystalizes, it is poured into coconut shells or cups where it finishes solidifying by sun drying. The dried cane juice is then pounded to yield a natural, moist, unrefined sugar. It is not uniform in color or texture. It is more unprocessed than any other cane sugar we have found.
3 This "unrefined" sugar is darker in color than "refined" sugar because it contains what sugar producers call "impurities" and because some carmelization does take place during the evaporation process.
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