Processing Technologies of Muscovado in the Philippines

Processing Technologies

Several technologies were invented for an easy and convenient way of processing pulverized and moulded products of organic sweeteners. Traditional methods of production are slowly being replaced by new technology. When traditional methods for organic sugar production keep rising, the technology used in its production must as well be enhanced.

Lot of small-scale farmers still engage in the traditional method of production.  For an instance, in Kalinga where sugar is a staple in a Kalinga household as it is used in cooking rice cakes and native delicacies sold for livelihood. It is also a necessary complement to the traditional signature of Kalinga hospitality: their brewed coffee. The Kalinga farmers follow the step-by-step process in making muscovado sugar, yet they still engage in the traditional methods of production. Wooden rollers are used to extract juice, open pan is used for boiling the juice on a furnace made of clay and stones, concentrated juice is then cooled down, to attain crystallization constant stirring should be done until the products are finally packed (Acabado, et al, 2018).

Several technologies such as KOLBI brand have produced machines that are essential for muscovado production. The cane crusher and juice extractor are used for easier and faster extraction of cane juice from the sugarcane. The juice extracted are filtered through the filtering machine and goes through the liming and clarifying tank. Next is where the filtered and limed sugarcane juice is boiled/dehydrated to attain concentration using the juice evaporator. When the certain viscosity was reached the cooling down of the concentrated juice takes place. In order to attain crystallization constant stirring must be applied and to eradicate the rocks and pellets formations of muscovado sugar, the crystallized sugar will go through the KOLBI crystallizer for pulverization (Fuellos, 2015).

Existing Technology

The devolved nature of organic sugar production in the country has made it difficult to ascertain due to the traditional production processes used. But in 1994, the Sugar Regulatory Administration (SRA) estimated that out of 475 mills, only 304 were operational. Most of the mills were in the traditional areas of muscovado production.

In view of this matter, the traditional methods were adapted into modernized processes in producing valued products. Throughout the years, improved processing technologies for this industry were invented such as pulverizing and moulding machines by the developing countries such as USA, China and Japan as the leading manufacturers.

In the Philippines, the modernized machineries are not yet competitive due to lack of processing facilities and unavailability of processing machines in the different areas. Likewise, in Baao, Camarines Sur and Sarilla’s Muscovado Milling Facility in Balaba, Polagui, Albay for muscovado sugar production, the facilities are still practicing the traditional processing methods which are time-consuming and laborious. As for the product, it was observed that the formation of muscovado rocks in every production is as one of the problems. These rocks are not marketable; thus, the processors store them until such time that they are wasted. Thus, the processors need to upgrade their processing technology and standard operating parameters to be able to cope with the increasing demand in both local and export markets for these by-products (Avengoza, et.al, 2020).

Processing Operations of Muscovado (PNS/BAFS 144:2015)

The Operating Practices and Production Requirements according to the Philippine National Standards for the Code of Practice for Processing and Handling of Muscovado Sugar are crushing, defecation, cooking/evaporation, curing and cooling, packaging and labeling, storage and transport and personal hygiene.

a.       Crushing/Extraction. The extracted juice from the sugarcane must go through a series of filtration screens to remove impurities such as bagacillo, trashes and mud before transporting it to the lime tank for defecation or clarification prior to cooking/evaporation.

b.      Defecation. The application of lime as defecant should be within the range of 0.5-0.8 kilogram of CaO per ton cane. Excessive use of lime can result to production of inferior quality Muscovado. Proper liming gives good clarification, good settling and maintains the pH of clarified juice at 7.0.

c.       Cooking/Evaporation. Final evaporation of sugarcane juice should be carried out at safe temperature range from 120℃ to 125℃.

d.      Curing and Cooling. Once the massecuite reached the temperature of 120℃ to 125℃, it should be immediately transferred to the mixing /cooling tub or pulverizer to be powderized or molded and to further reduce the moisture content of the Muscovado.

e.       Packaging and Labeling. Packaging and labeling of Muscovado products should apply the corresponding provisions of the Philippine National Standards for Muscovado Sugar (PNS/BAFS 144:2015).

f.        Storage and Transport. Procedures should apply the provisions of Codex Recommended International Code/BFAD Revised Guidelines on Current Good Manufacturing Practice in Manufacturing, Packing, Repacking or Holding Food (AO No. 153 s.2004) or the latest issuance.

g.      Personal Hygiene. Food handlers should follow personal hygiene as indicated in FDA/BFAD Revised Guidelines on Current Good Manufacturing Practice in Manufacturing, Packing, Repacking or Holding Food (AO No. 153 s.2004) or the latest issuance and Codex Recommended International Code of Practice General Principles of Food Hygiene (CAC/RCP 1-1969,Rev. 4-2003) or the latest issuance.

Traditional Way of Processing Muscovado

Cane Juice Extraction

Wooden Rollers - Used to extract juice

Boiling/Evaporation of Cane Juice

Furnace - Made of clay and stones

Open Pan - Used for boiling the juice

Cooling

Crystallization

Packaging

Modern Processing of Muscovado Sugar

Crushing the Sugarcane and Extracting the Cane Juice

Filtering the Extracted Cane Juice

Liming and Clarifying the Filtered Cane Juice

Boiling/Dehydration of Cane Juice to Attain a Specific Concentration

Cooling Down of Evaporated Cane Juice

Constant Stirring to Attain Crystallization

The Rocks and Pellets Forms of Muscovado Sugar are Put Through the KOLBI Crystallizer for Pulverization

According to the DA Polangui, DTI Polangui, and Sarilla’s Milling Facility, some muscovado large scale producers in the Municipality are starting to make moulded or cubed muscovado sugars using moulders. However, it is still unavailable to most of the muscovado producers in the area.

            If the muscovado sugar industry, which belongs to the specialty sugar sector, is growing by 22% annually in the Philippines (New Sugar Industry: Philippines – Muscovado sugar industry growing by 22% annually, 2014) local producers should upgrade their backyard sugar processing operation in order to produce export-quality muscovado-based products that pass the strict requirements of the international market.

You can watch and read more here:

Fuellos, D. (Director). (2015). Muscovado Processing in Abra.

Muscovado Processing: CDPC’S campaign in upholding food security in the Cordillera – The Kalinga Context. (2014, August 28). Retrieved from Solidargo Philippines

New Sugar Industry: Philippines – Muscovado sugar industry growing by 22% annually. (2014, December 12). Retrieved from International Sugar Journal Agribusiness.