Muscovado , also Khandsari and Khand , is a type of sugar partially purified to be unrefined with strong molasses and aromas. Technically, this is considered a non-centrifugal cane sugar or a centrifuged sugar, partially refined according to the process used by the manufacturer. Muscovado contains higher mineral content than refined white sugar, and is considered by some to be healthier. Its main uses are in food and confectionery, and the manufacture of rum and other forms of alcohol. The largest producer and consumer of muskovado is India.
Video Muscovado
Terminology
The Indian names for this type of sugar are Khandsari and Khand (sometimes spelled Khaand ). In most other forms of English is Muscovado , which is derived from Portuguese Portuguese language Portuguese language > aÃÆ'§ÃÆ'ºcar mascavado (unrefined sugar).
There is no legal definition of muscovado, and there are no international standards for it like Codex Alimentarius or Determination of Protected Origins . This has led to manufacturers calling various sugar products "muscovado", and has caused confusion between muscovado and brown sugar, and even with jaggery.
Maps Muscovado
History
The process of purifying sugar was found in the Indian subcontinent 8,000 years ago, where sugar cane has grown for thousands of years since the Civilization of the Valley of Bronze Valley Civilization.
Sugar production is an important trade in the United Kingdom. Sugarcane is produced in British colonies in the West Indies, India, Mauritius and Fiji, and in other regions including Cuba, West Indies, Java, Brazil, Puerto Rico, Philippines, RÃÆ'Â © union and Louisiana. Cane production often involves enslavement or exploitative indentured servitude. Raw sugar is sent to Europe or to New England where it is refined or processed into rum, mostly re-exported at a higher price. Refineries are also established in Bihar, in eastern India.
Raw sugar is brought to port in various purity that can be sold either as raw sugar directly to the market to make alcohol, or as a muscovado exporting refineries such as in Glasgow or London. In the United Kingdom, raw sugar that has been sufficiently smooth to lose most of the molasses is called crude and is considered to be of higher quality, while poor quality sugar with high molasses content is referred to as muskovado, although the term is brown sugar sometimes used interchangeably.
Production
Production method
Muscovado is made from cane juice that is evaporated until crystallization occurs. The viscous suspension of crystals and the mother liquor (molasses) is called massecuite. In the 19th century some techniques were used for sugar production. Muscovado is currently produced by three main methods:
- The manual production method is to crystallize (granulation) massecuite by cooling it in a skillet and continue to cut it by stirring it with a large spatula (usually used in India) or by pressing it with the foot (usually used in Africa).
- Industrial centrifugation methods were discovered in the late 18th century to early 19th century, in which massecuite was crystallized using centrifuges to separate the dried crystalline rich slurries of molasses in vessels under gravity.
- Modern industrial methods use spray drier.
Massecuite is also used in the production of jaggery, where it is arranged into the mold directly.
Producer country
Total global production is 10 to 11 million tons per year by 20 countries. The biggest producers are India (58%), followed by Colombia (14%), Myanmar (9%), Pakistan (6%), Brazil (4%), Bangladesh (3%) and China (3%).
In India, most khand (muscovado) is produced by 150 small and medium-scale producers overseen by the Village and Khadi Industrial Commission. These producers use the traditional chemical-free organic manual cutting method, each operating between 100 to 120 days per year with a typical capacity of between 200 and 350 tons of sugar cane per day. The largest producing countries in India are Maharashtra (58%), Bihar (6%), Karnataka (5%), Madhya Pradesh and Chhattisgarh (6%).
In Mauritius muscovado is produced by massecuite centrifugation, from which molasses are allowed to flow naturally.
In the Philippines muscovado can be produced from one of three methods. In the past, muscovado used to be one of the main export commodities of the Philippines, especially from the Negros region from the 19th century until the late 1970s.
Muscovado production in the Philippines, Barbados and elsewhere has experienced a long period of decline when large factories take over the production of sugar from small farmers with small factories. In recent years increased consumer interest in healthy and organic foods has aroused interest in muscovado, creating new markets for small factories.
Nutrition
Being a natural product, usually made khand often considered healthier than white sugar is chemically processed.
When produced under regulated conditions, muscovado is more nutrient-rich than sugar, and retains more natural minerals in cane juice, as shown in the following nutritional analysis (per 100 g):
- Total mineral salt up to 740m
- Phosphorus (P) 3.9Ã, mg max.
- Calcium (Ca) max. 85 mg
- Magnesium (Mg) 23Ã, mg max.
- Potassium (K) 100Ã, mg max.
- Iron (Fe) 1.3Ã, mg max.
- Calories 383 kCal
Using
Food and confectionery
Muscovado is used as an ingredient in food and confectionery, and as a sweetener in hot beverages. The color is very dark brown and slightly more rough and sticky than most brown sugar. Muscovado takes the taste and color from its source, cane juice. It offers excellent resistance to high temperatures and has a long enough shelf life.
Sugar muscovado can be replaced with brown sugar in most recipes by slightly reducing the liquid content of the recipe. A muscovado substitute can be made by mixing white sugar with molasses (black treacle) with a ration of about 1:10 by weight.
The use of khand in India in making sweets has been traced to at least 500 BC, when both raw and processed sugar is used.
Along with the gur, the unsweetened chocolate is an Indian traditional sweetener, commonly used in traditional recipes for Masala chai (spiced Indian tea), eating with bread by mixing it with liquid ghee, traditional Indian candies need sugar like kheer (Indian rice pudding), gur or khand chawal (sweet rice) or laddu.
Muscovado is often used to sweeten coffee.
Alcohol
Most Indian production Khandsari (muscovado) is used for the production of illegal desi daru, distilled alcoholic beverages.
Ayurveda Treatment
Khandsari (muscovado) is also used in traditional Ayurvedic medicine to help purify blood, digestion, bone health and lung.
See also
External links
- the IndianSugar.com website
- Video: Khand centrifugal production method in India
- Video: Making Gur (Jaggary) and Khand (Muscovado) in India using traditional methods.
References
Source of the article : Wikipedia
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