Monthly Archives: February 2011

While there are no recommendations about how much artificial or natural sugar can be consumed per day, nutritionists recommend limiting your intake and avoid excesses. Besides the weight gain from eating carbohydrates causes an elevation of glucose (sugar) levels. This, … Continue reading →

There are several types of sugar that organic sugar can be referred to as and they all are extracted from raw sugar cane. Also, the meaning of sugar being organic can differ depending on the region you live in. Mostly, … Continue reading →

All phases of the production process, including fermentation, distillation, packaging and shipping are done according to strict organic guidelines. Organoleptic Characteristics The chemical analysis shows the following standards results: Parameters Units of Measure Minimum Maximum Specific Weight .8125 .8200 Alcohol … Continue reading →

Brown sugar or brown sugar cane is produced by grinding sugar cane and contains all the nutrients from sugar cane. By grinding sugar cane juice that we get a tendency to crystallize. Then “washed” with hot water and reduced to … Continue reading →

Organic sugar is a product of international demand is growing strongly, driven by consumers all over the world who are giving preference to organic food. This method is quite comprehensive and it originates from land without agrochemicals, where sugar cane … Continue reading →

It is believed that cane sugar was discovered before the birth of Christ. As early as 500 BC, India is said of a “reed which gives honey without bees.” This rod was later known as cane sugar. The invasion of … Continue reading →

Sugar has been a valued ingredient in food processing and beverages since Alexander the Great discovered the sugar cane or ‘cane that makes honey without bees “in India 2500 years ago. In the U.S., the average consumption of sugar is … Continue reading →