RAW SUGAR 429 



sugar nearly white, the opposite end of the scale being 6 D.S., representing 

 the darkest sugars appearing in commerce. Formerly in the U.S. market, 

 sugars above 12 D.S. were considered as refined, and paid a higher duty. 



The raw sugars intended for refiners' use have received various and some- 

 what confusing trade appellations. In the United States market, the great 

 bulk of the supplies come from Cuba, Porto Rico and Hawaii. These sugars 

 are sold on a basis of 96 degrees polarization, and are very commonly called 

 Centrifugals. Other terms are 96 Test Crystals, Dark Crystals, and Refining 

 Crystals. The Java producers m.ake two classes of refining crystals. One, 

 16 Dutch standard and higher, polarizes about 98 and contains about 0-5 

 invert sugar, 0-25 ash, 0-5 water and 0-75 organic non-sugar. This type 

 of sugar is known also as Channel Assortment or European Assortment. 

 The other type lies in colour between 12 and 16 D.S., and polarizes about 

 96. It is known as American Assortment, and in Java as Muscovado. Else- 

 where muscovado is used to indicate a sugar similar to the original mus- 

 covado and synonymous with the terms "open kettle," "common process." 



Other low-grade sugars appear under self-explanatory terms, such as 

 Molasses Sugars, Stroop Sugars, Sack Sugars, Philippine Mats, Concrete. 

 In Latin America these low-grade sugars have numerous names such as 

 Pilon, Piloncillo, Dulce, Panela, Panoche and Raspadura. 



Raw sugars were formerly classed as first, second, etc., a first sugar 

 being boiled from juice, a second from first molasses, and so on. With 

 improved methods of operating calling for the return of molasses to process, 

 this classification is no longer available. 



Direct consumption raw sugars fall into two classes, white and yellow. 

 Java, Mauritius, Egypt, Natal, Brazil and Argentina produce large quan- 

 tities of plantation white sugar for local and near-by accessible markets. 

 The Java market recognizes three grades : — i. Superior hoofdsuiker (head 

 sugar) of nearly 100° test and 25 D.S. This is boiled from juice only. 

 2. Superior stroopsuiker (molasses sugar), boiled from the runnings from the 

 first class, with or without admixture with first product. This material 

 is sold moist and contains about 0-4 per cent, of water. 3. Hoofdsuiker of 

 18 D.S. up to 25 D.S., a material similar to the first-named, but of lower 

 quality. In Mauritius two qualities, vesoic (juice) sugar and premiere strop, 

 only are recognized. Yellow sugars, known as Demerara crystals, yellow 

 clarified or grocery sugars, are mainly made in Demerara for the London and 

 in Louisiana for the local market. All the above sugars are sold on appear- 

 ance only. The peculiar flavour of these raw sugars, which adds much to 

 their value, has been attributed to the formation of bodies formed by the 

 interaction of amides and reducing sugars in the process of manufacture, 

 and in addition account must also be taken of the presence of essential oils 

 which may also be present in the cane. 



The vahdity of the use of the term " Demerara " to raw yellow cane 

 sugars made elsewhere has been challenged, but in the British courts it has 

 been decided that the term has no pecuHar geographical significance, and 

 appHes to the process and not to the locality. Dyed sugar crystals, whether 

 of beet or cane origin, stand on a different footing altogether, and the sub- 

 stitution of these for a raw cane product is an evident fraud. A more difficult 

 situation arises regarding materials boiled in refineries from imported 

 remelted material. A criterion might be estabHshed with reference to 

 their passage or not over char, a process which will remove those bodies to 

 which the peculiar characteristics are due. An attempt to give to beet 



