Commodities

Muscovado

The Muscovado Industry survived the turmoil of a long struggle towards developing into an industry.  When it was first introduced in 2,000-4,000 BC, primitive processes such as use of wooden rolls brought by Spanish colonizers were used to extract the juice for sugarcane.  This tool was later replaced by stone cylinders phased in by chinese merchants during the early Spanish period.

With the increasing awareness among consumers on the health benefits of chemical-free food, muscovado is slowly gaining grounds in the domestic and export markets.  Increasing global market demand has led some entities to focus on this product.

Muscovado, a non-centrifugal sugar, is obtained from the juice of sugarcane by evaporation and draining-off of molasses.  Its color depends on varieties used and the manner of processing its sugarcane juice.  Natural-looking product results form perfecting the filtration and clarification process.  Without this process, color becomes darker.  Lack of Phosphor in cane juice due to poor farm management also contributes to darkening.