Sugar for sale, anyone?

Milling season is almost over here in Negros Island and tons and tons of sugar are being produce
every year from thousand hectares of sugar cane fields. The sugar produced are class A and considered as one of the best around the globe. You can choose from raw, white or muscovado sugar.

Please see data below for information on sugar requirements.

For inquiries email us at

Basic information about sugar

Sugar is a class of edible crystalline substances, mainly sucrose, lactose, and fructose.
Human taste buds interpret its flavor as sweet.

Sugar as a basic food carbohydrate primarily comes from
sugar cane and from sugar beet, but may also appear in fruits,
honey, sorghum, sugar maple and in many other sources.

Before sugar is formed, sugarcane or sugar beet needs to undergo a lot of processes.

Molasses is a thick by-product from the processing of the sugar beet into sugar.
The word molasses comes from the Portugues word melaco, which comes from “meli”, the
Greek word for “honey”. The quality of molassess depends on the maturity of the
sugar cane or beet, the amount of sugar extracted, and the method of
extraction.

Raw sugar or Brown sugar is a sucrose sugar product with a distinctive brown color
due to the presence of molasses. It is either an unrefined or partially refined
soft sugar consisting of sugar crystals with some residual molasses content or
produced by the addition of molasses to refined white sugar.

To make raw sugar, sugar cane is initially pressed and the juice is then mixed
with lime to achieve the desired ph balance and to help settle out impurities.
The resulting liquid is reduced through evaporation, then a centrifuge used to
separate sugar crystals. It is then dried further to produce granules.
The brown color of raw sugar is due to presence of molasses.

What is commonly known as white sugar is also called sucrose,
a highly refined product, and a pure chemical product.
“White” sugar is created in a couple of ways. Mill white sugar is the result of
sulphur dioxide being introduced to the cane juice before evaporation.
It effectively bleaches the mixture.

In the production of refined white sugar, which is the most common product
in the Western world, the raw sugar syrup is mixed with a heavy syrup and run
through a centrifuge again to take away the outer coating of the raw sugar crystals.

Phosphoric acid and calcium hydroxide are then added to the juice which then
combine and absorb or trap impurities. Alternatively, carbon dioxide is used
to achieve the same effect.

The resulting syrup is then filtered through a bed of activated carbon
to remove molasses and then crystallized a number of times under vacuum.
It is then further dried to produce white refined sugar like we buy in the store.

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