Muscovado

Muscovado, uga khandsari lan khand, minangka jinis gula sing ditapis nganti emping tanpa empiris kanthi isi lan rasa molase sing kuat. Secara teknis dianggep minangka gula tebu sing dudu sentrifugal utawa gula olahan sebagian empar miturut proses sing digunakake pabrike. ^{[1] [2]} Muscovado ngemot macem-macem mineral sing luwih dhuwur tinimbang gula putih olahan, lan sawetara dianggep luwih sehat. ^{[3] [4] [5]} Panganggone utamane yaiku panganan lan panganan manis, lan pembuatan rum lan alkohol liyane. Produsen lan konsumen muscovado paling gedhe yaiku India. ^{[6] [7]}

Ora ana definisi legal muscovado, lan ora ana standar internasional kayata Codex Alimentarius utawa Protected Designation of Origin . Iki nyebabake manufaktur nggawe macem-macem produk gula "muscovado", lan nyebabake kekacauan antara muscovado lan gula coklat, lan uga karo jaggery .

1. ↑ "Muscovado Sugar". Diarsip saka sing asli ing 17 April 2015.
2. ↑ Prince, Rose (9 November 2011). "The sweetest flames: Brown sugar from Mauritius". The Daily Telegraph. London. Dibukak ing 19 June 2017.
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. ↑ Jaggery Nutritional Value, Nutrition Facts & Analysis, Ayur Times, Dr. Jagdev Singh, 27 Nov 2014
6. ↑ "The gur and khaandsri industry & its practical impact on Indian Sugar Consumption level", World Association of Cane and Beet Growers, New Delhi. 23 March 2013, www.indiansugar.com
7. ↑ Dhawan, B. D. (April 15, 1967). "The Traditional versus the Modern: Case of Indian Sugar Industry". Economic and Political Weekly. 2 (15): 723, 725–7. JSTOR 4357817.