**Composition of Non-Centrifugal Cane Sugar:**
– NCS contains over 90% carbohydrate, primarily sucrose.
– It contains minerals such as calcium, potassium, sodium, chloride, and phosphates.
– Essential nutrients like iron, zinc, magnesium, copper, cobalt, nickel, and chromium are present.
– The chemical composition varies based on factors like cane variety, soil, fertilization, and processing methods.
**Economic Aspects of Non-Centrifugal Cane Sugar:**
– NCS was historically the primary form of sugar consumption.
– NCS plays a significant role in sugarcane-producing countries with varying consumption shares.
– Global NCS production has been stable, with fluctuations in different regions.
– Latin America has seen increased NCS production, with countries like Colombia and Brazil showing growth.
– International trade in NCS is limited, with a small specialty market in some regions.
**Technology and Manufacturing Process of Non-Centrifugal Cane Sugar:**
– NCS is dried sugar cane juice with a high sucrose content.
– It can be in solid (lump sugar) or granulated form.
– The manufacturing process involves juice extraction, impurity removal, clarification, evaporation, crystallization, drying, and packaging.
– Steps include juice extraction, clarification, evaporation, and crystallization.
**Nutrition, Health, and Societal Implications of Non-Centrifugal Cane Sugar:**
– Decline in NCS consumption due to the rise of refined sugar and other sweeteners.
– Global food consumption patterns show an increase in refined foods, contributing to health issues like obesity and diabetes.
– Recognition of negative impacts of modern diets may lead to a shift towards natural and organic products.
– NCS consumption is part of a broader nutrition transition linked to health problems like obesity and strokes.
– The displacement of traditional products by industrial alternatives has health implications and drives changes in food consumption patterns.
**Related Concepts and Terminology:**
– Sugar Refining (centrifugal cane sugar)
– Panela, jaggery, gur, muscovado
– Special focus on non-centrifugal sugar
– Derived products
– Cultural significance
– Different names for non-centrifugal sugar
– Sources for information
– Diverse uses and applications
Non-centrifugal cane sugar (NCS) is the technical name given to traditional raw sugar obtained by evaporating water from sugarcane juice. NCS is internationally recognized as a discrete and unique product by the FAO since 1964 and by the World Customs Organization (WCO) since 2007. WCO defines NCS as "cane sugar obtained without centrifugation". It also states that "the product contains only natural anhedral micro-crystals, of irregular shape, not visible to the naked eye, which are surrounded by molasses' residues and other constituents of sugar cane". NCS is produced in most sugarcane-growing regions of the world, being known by many different names such as panela, jaggery, or gur. Some varieties of muscovado are non-centrifugal.
