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For most of history, sugar production was a closely guarded secret until the 16th century, when the process of producing unrefined dark brown sugar became known to many. The 18th century marked the beginning of the sugar trade, which became an important economic activity. Tropical regions such as the Philippines built sugar cane plantations.

In the late 20th century, consumers with a healthier public viewed muscovado sugar as a healthier alternative to refined sugars, as it is produced naturally without chemicals. When manufactured under regulated conditions, muscovado sugar is nutritionally richer than other sugars and contains most natural minerals that contain sugar cane juice. It is an essential ingredient in the production of chocolate and Filipino delicacies and goes well with coffee and other drinks.

In the Philippines, the ideal physical climate for growing sugarcane is found in Visayas region – mainly in  Negros Oriental, Negros Occidental, and Ilo-ilo. Thus, they are the top leading sugar producing provinces of the country. The Visayas accounts for 73% of domestic sugar production, with Negros Island alone contributing 64% of total output. Negros Oriental where Muscovado Philippines is mainly situated, since then, dominated the country’s muscovado sugar industry.

Muscovado Philippines offers you natural and organic muscovado sugars with fair trade, organic certification stake and approval by the Food and Drug Administration (FDA) and the Organization for Standardization (ISO) 9000.