Muscovado is defined as a type of partially refined to unrefined brown sugar with a strong molasses content and flavor.
It is produced from the juice of sugarcane by boiling it to a prescribed temperature and evaporation until crystallization occurs. The boiled sugarcane juice is then granulated in a cooling pan by a constant shifting action through a traditional manual method.
The product, which can vary from light to a very dark brown color, will become slightly coarser and stickier than most brown sugars. Traditionally, muscovado takes its flavor and color from its source, sugarcane juice, and has a reasonably long shelf life.
Allaboutdiabetes.net describes muscovado sugar as the immediate sugar created in crystallizing sugarcane juice. It is considered the purest form of sugar, and as such, muscovado sugar retains the natural nutritional content of sugarcane such as calcium, chromium, cobalt, copper, iron, magnesium, manganese, phosphorous, potassium, and zinc, as well as vitamins, phytonutrients, antioxidants, proteins, soluble fiber, and other healthy compounds.
These nutrients are removed or damaged during the filtering, bleaching, and heating used to produce white sugar. Because these nutrients are preserved in its making, muscovado sugar is considered to be healthier than ordinary white refined sugar.
The introduction of householdbased muscovado sugar production could improve the lives of farmer-beneficiaries, particularly those of sugarcane farmers during the off milling season. With the introduction of innovations through practical technology, and good motivation, this initiative could help address the social issues of income and underemployment in a particular community.
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