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Muscovado

From Wikipedia, the free encyclopedia
Not to be confused withbrown sugar.

Brown sugar types: muscovado (top), dark brown (left), light brown (right)

Muscovadois a type of partiallyrefinedto unrefinedsugarwith a strongmolassescontent and flavour, and dark brown in colour. It is technically considered either anon-centrifugal cane sugaror a centrifuged, partially refined sugar according to the process used by the manufacturer.[1][2]Muscovado contains higher levels of various minerals than processed white sugar, and is considered by some to be healthier.[3][4][5]Its main uses are in food andconfectionery,and the manufacturing ofrumand other forms of alcohol. The largest producer and consumer of muscovado isIndia.[6][7]

Terminology[edit]

The English name "muscovado" is derived from a corruption ofPortugueseaçúcar mascavado(unrefined sugar).[8][9]TheIndian Englishnames for this type of sugar arekhandsariandkhand(sometimes spelledkhaand).

There is no legal definition of muscovado, and no international standards for it such asCodex AlimentariusorProtected Designation of Origin.This has led to manufacturers calling various sugar products "muscovado", and has led to confusion between muscovado,brown sugar,and evenjaggery.

History[edit]

See also:History of sugarandTriangular trade

The earliest known production of crystalline sugar began innorthern India,after the introduction ofsugarcanebyAustronesiantraders fromMaritime Southeast Asiaat around 1000 BCE. However, the exact date of the first cane sugar production is unclear.[10]The earliest evidence of sugar production comes from ancientSanskritandPalitexts.[11]Around the 8th century, Muslim andArabtraders introduced sugar frommedieval Indiato the other parts of theAbbasid Caliphatein theMediterranean,Mesopotamia,Egypt,North Africa,andAndalusia.By the 10th century, sources state that every village in Mesopotamia grew sugarcane.[12]

Theearly modern era,which saw theEuropean colonization of the AmericasandAsia,also led to a rapid increase in sugar production. Sugarplantationswere established in numerous places colonized by European nations, such as islands in theIndian Ocean,theWest IndiesandSouthandNorth America.[13]Labor for these plantations were typically provided byindentured servants,slavesorkidnapped Pacific Islanders,which saw the rise of thetransatlanticandIndian Ocean slave tradesto supply enslaved laborers to cash crop plantations (including those producing sugar). Sugarcane was typically refined into raw sugar or distilled intorumon colonial plantations or sent elsewhere to be processed.[14][15]

Raw sugar was brought to port in a variety of purities that could be sold either as raw sugar directly to market for producing alcohol, or as muscovado exported to sugar refineries in Europe and the Americas.[16]In 19th-centuryEurope,raw sugars that had been refined enough to lose most of their molasses content were labeled as raw sugar and deemed higher quality, while poor quality sugars with a high molasses content were referred to as muscovado, though the termbrown sugarwas sometimes used interchangeably.[16]

Production[edit]

Production methods[edit]

Traditionalnon-centrifugal sugar production
Prople standing behind a large metal dish
Boiling sugarcane juice to makemolasses
A man tilting a large metal disk to put out the contents
Pouring molasses for granulation byshearing

Muscovado is made from the juice of sugar cane that is evaporated until crystallisation occurs. The viscous suspension of crystals and mother liquor (molasses) is called massecuite. In the 19th century several techniques were used for sugar production.[17][18][19][2][1][20]Muscovado is today produced by three main methods:[21][22]

  • The manual production method is tocrystallise(granulate) massecuite by cooling it in pans and continuouslyshearingit by stirring with a large spatula (typically used in India) or by pressing it with the feet (typically used in Africa).
  • The industrialcentrifugemethod invented in late 18th to early 19th century, in which massecuite is crystallised using a centrifuge to separate a crystal-rich mush that is drained of its molasses in a vessel under gravity.
  • Modern industrial methods using aspray drier.

Massecuite is also used in the production ofjaggery,in which it is set into moulds directly (without shearing, centrifuging, or spray drying).[21]

Producer nations[edit]

Total global production is 10 million to 11 million tons annually by 20 nations. The largest producer is India (58%), followed byColombia(14%),Myanmar(9%),Pakistan(6%),Brazil(4%),Bangladesh(3%), andChina(3%).[6][7]

In India, mostkhand(muscovado) is produced by 150 small to medium scale private manufacturers overseen by theKhadi and Village Industries Commission.These producers use traditional chemical-free organic manual shearing methods, each operating between 100 and 120 days per year, with a typical capacity of between 200 and 350 tons of sugarcane per day.[6]The largest producingstatesin India areMaharashtra(58%),Bihar(6%),Karnataka(5%),Madhya PradeshandChhattisgarh(6%).[6]

InMauritius,muscovado is produced by centrifuging massecuite, from which the molasses is left to drain naturally.[2]

In thePhilippines,muscovado may be generated by any of the three methods.[1][20][21][22]In the past, muscovado was one of the islands’ prominent export commodities, especially from theNegrosisland region in theWestern Visayas,from the 19th century until the late 1970s.[23]

The production of muscovado 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. In recent years an increased consumer interest in healthy and organic foods has revived interest in muscovado, creating a new market for small mills.[24]

Nutrition[edit]

When produced under regulated conditions muscovado is nutritionally richer than sugars,[25][better source needed]and retains more of the natural minerals in sugar cane juice, as shown in the following nutritional analysis (per 100g):[26]

  • Total mineral salts 740mg max.
  • Phosphorus (P) 3.9mg max.
  • Calcium (Ca) 85mg max.
  • Magnesium (Mg) 23mg max.
  • Potassium (K) 100mg max.
  • Iron (Fe) 1.3mg max.
  • Calories 383 kCal[5]

Uses[edit]

Food and confectionery[edit]

Masala teaandIndian filter coffeeare sweetened withgurkhand(muscovado).

Muscovado is used as an ingredient in food and confectionery,[27][28]and as a sweetener in hot beverages. It is very dark brown and is slightly coarser and stickier than most brown sugars. Muscovado takes its flavor and color from its source,sugarcane juice.It offers good resistance to high temperatures and has a reasonably long shelf life.

Muscovado sugar can be substituted for brown sugar in most recipes by slightly reducing the liquid content of the recipe.

Gulab jamun,an Indian sweet prepared withkhand.

The use ofkhandin India in making sweets has been traced to at least 500 BC, when both raw and refined sugar were used.[27]

Along withgur,khandsariunrefined sugar is India's traditional sweetener,[28]commonly used in traditional recipes formasala chai(spiced Indian tea), eating withrotiby mi xing with meltedghee,traditional Indian sweets that require sugar such askheer(Indian rice pudding), gur or khandr chawal (sweetened rice) orladdu.

Muscovado is often used to sweetencoffee.

An ayurvedic pharmacy inRishikesh,Uttarakhand. Khandsari is used in Indianayurveda medicine.

Alcohol[edit]

A significant proportion of India's production of Khandsari (muscovado) is used for the illicit production ofdesi daru,a distilled alcoholic drink.[6]

Ayurveda medicine[edit]

Khandsari (muscovado) is used in traditionalAyurveda medicineto aid blood purification, digestion, bone health and the lungs.[29]

See also[edit]

References[edit]

  1. ^abc"Muscovado Sugar".Archived fromthe originalon 17 April 2015.[self-published source]
  2. ^abcPrince, Rose (9 November 2011)."The sweetest flames: Brown sugar from Mauritius".The Daily Telegraph.London.Retrieved19 June2017.
  3. ^Education World: The Human Development Magazine.2004. Volume 6, Issues 7-12, p.78
  4. ^Souvenir, Silver Jubilee Celebrations and 22nd Annual Convention, Indian Society of Agricultural Engineers, 29-31 Oct. 1985 Held at Central Institute of Agricultural Engineering, pp.116
  5. ^abJaggery Nutritional Value, Nutrition Facts & Analysis, Ayur Times, Dr. Jagdev Singh, 27 Nov 2014
  6. ^abcdeBhardwaj, Amit (25 March 2013)."The Gur and Khaandsri Industry & its practical impact on Indian Sugar Consumption level"(PDF).Indian Sugar Mills Association.New Delhi: World Association of Cane and Beet Growers Conference.Archived(PDF)from the original on 20 June 2015.
  7. ^abDhawan, B. D. (April 15, 1967). "The Traditional versus the Modern: Case of Indian Sugar Industry".Economic and Political Weekly.2(15): 723, 725–7.JSTOR4357817.
  8. ^"muscovado".Oxford English Dictionary(Online ed.).Oxford University Press.(Subscription orparticipating institution membershiprequired.)
  9. ^"muscovado".Merriam-Webster.Retrieved20 April2019.
  10. ^Daniels, Christian; Menzies, Nicholas K. (1996). Needham, Joseph (ed.).Science and Civilisation in China: Volume 6, Biology and Biological Technology, Part 3, Agro-Industries and Forestry.Cambridge University Press. pp. 177–185.ISBN9780521419994.
  11. ^See:
    • George Watt (1893),The Economic Products of India,W. H. Allen & Co., Vol 6, Part II, pages 29–30;
    • J.A. Hill (1902),The Anglo-American Encyclopedia,Volume 7, page 725;
    • Thomas E. Furia (1973),CRC Handbook of Food Additives,Second Edition, Volume 1,ISBN978-0849305429,page 7 (Chapter 1, by Thomas D. Luckey);
    • Mary Ellen Snodgrass (2004),Encyclopedia of Kitchen History,ISBN978-1579583804,Routledge, pages 145–146
  12. ^Watson, Andrew.Agricultural innovation in the early Islamic world.Cambridge University Press.p. 26–7.
  13. ^"Triangular Trade".National Maritime Museum.Archived fromthe originalon 25 November 2011.
  14. ^Abbott, Elizabeth (2009) [2008].Sugar: A Bittersweet History.London and New York: Duckworth Overlook.ISBN978-0-7156-3878-1.
  15. ^"Slavery in Rhode Island".Slavery in the North.
  16. ^abAccum, Fredrick Christian,Culinary Chemistry Exhibiting the Scientific Principles of Cookery(1821), London, p. 289.
  17. ^Orr, W. (1844),The Magazine of Domestic Economy,Vol. 5, p. 107.
  18. ^Reed, W. (1866),The History of Sugar and Sugar Producing Plants,pp. 82–89.
  19. ^Martineau, G. (1918), "Sugar from several points of view", inThe Chemical News and Journal of Industrial Science,117.
  20. ^ab"Muscovado Sugar"(PDF).Datupagles.Retrieved2016-07-30.
  21. ^abcLarkin, W. (1993)."Sugar and the Origins of Modern Philippine Society".pp. 55–58.
  22. ^abRoger Knight, G. (2013),Commodities and Colonialism: The Story of Big Sugar in Indonesia, 1880–1942,p. 4.
  23. ^Larkin, John A."Sugar and the Origins of Modern Philippine Society".Escholarship.org.Retrieved2008-12-01.
  24. ^"Muscovado Sugar: A New Sunshine Industry".Agriculture Business Week.2008-07-24. Archived from the original on 2008-10-13.Retrieved2009-05-27.{{cite web}}:CS1 maint: unfit URL (link)
  25. ^Zhu, Agnes (24 October 2014)."Refined sugar vs. unrefined sugar".The Daily Californian.Berkeley, CA, USA.
  26. ^"Muscovado Sugar".Sugarindia.Archived fromthe originalon 9 April 2016.
  27. ^abMichael Krondl,Sweet Invention: A History of Dessert,Chicago Review Press,ISBN978-1556529542,pp. 34–35
  28. ^ab"Jaggery – A Traditional Indian Sweetener", P. V. K. Rao, M. Das S. K. Das,Indian Journal of Traditional Knowledge,2004, vol. 2007 6(1), January 2007, p. 95
  29. ^"Policy Brief – Technological and Policy Options for Modernization of Jaggery Industry in India",Indian Council of Agricultural Research,L. S. Gangwar, S. Solomon & S. I. Anwar, p.2

External links[edit]

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