India, one of the world’s largest sugar producers, is making significant strides towards enabling the direct human consumption of VVHP raw sugar, also known as Light Brown Sugar. Traditionally, raw sugar has been considered a product meant for further refining, but recent developments in industry standards are paving the way for its acceptance as an edible product.
Raw sugar is an unwashed centrifugal sugar with a natural film of molasses. It is categorized based on its quality parameters, with the highest grade—Very Very High Pol (VVHP) raw sugar—having a polarization of 99% or higher. The presence of molasses gives raw sugar a distinct brownish appearance and retains beneficial nutrients like calcium, iron, magnesium, and potassium, which are often lost in refined sugar.
The Bureau of Indian Standards (BIS) has been revising regulations to accommodate the evolving understanding of raw sugar. Initially, raw sugar was classified under IS 5975:2003 as a product meant for further refining. However, the second revision in 2020 (IS 5975:2020) allowed for VVHP-grade raw sugar to be suitable for direct consumption, subject to quality enhancements. The revised definition implies that raw sugar may be suitable for direct consumption, though it is not explicitly stated. Reprocessing is required only for enhancing quality. Raw sugar size must be maintained within the 500 to 800-micron range.
The recent 20th meeting of the FAD02 committee on June 7, 2024, proposed amendments to clause 4.2 of IS 5975:2020, officially permitting VVHP-grade raw sugar for direct consumption. Based on the comments received and 21st meeting FAD02 committee on 17th October 2024 with Prof. Seema Paroha, Director, NSI, Kanpur & Chairperson, FAD02 committee, Dr. Rajeev V. Dani (Convener) VSI, Pune, Dr. Vasudha Keskar, Member, FAD02 committee and other committee members, the committee deliberated on the comment received and further discussions decided to amend the clause 4.2 of IS 5975:2020 – Raw Sugar Specification by incorporating the following “VVHP grade raw sugar, also known as light brown sugar, may be used for edible purposes within one year from the date of manufacturing.”
The amendment was circulated for public comments until 10th January 2025, received three acceptances-
Process Technology of Raw sugar: The Raw sugar is manufactured by Defecation method of clarification in which the raw juice after addition of required dose of phosphate is heated to 700C and treated with lime to a pH of 7.2-7.4, further heating to 1020C followed by separation of clear juice in clarifier, insoluble tri-calcium phosphate [Ca3(PO4)2] is formed which occludes colloids & suspended impurities. It is the sulphur free process. The sugar thus produced is of 96-99+ polarisation surrounding the crystal by thin film of molasses presenting brownish appearance. Commercial raw cane sugar is a two-phase system consisting of solid sucrose crystals surrounded by liquid molasses. The crystals are almost pure sucrose, for in any crystallization phenomenon the molecules of a substance are subject to forces of orientation which strongly exclude foreign materials.
Crystal size: The objective is to grow flawless crystals of consistent size, uniformity of size being more important than actual size. Very small crystals can plug the interstices between larger crystals and block the flow of molasses in centrifugation. Small crystals usually originate near the end of the boiling period during the long-established pattern of increasing the dissolved solids content of the molasses (“Brixing-up”). Spontaneous nucleation will take place if the threshold supersaturation is exceeded, because sucrose is not being deposited on the faces of the crystal rapidly enough to keep pace with the evaporation of water. Small crystal takes longer to wash in the centrifugals than large crystals but they wash more uniformly. This relates to the larger channels between large crystals making plug flow less likely, accordingly the size range of 0.6 to 0.8 mm is satisfactory.
Moisture: Very high pol sugar from properly operated centrifugal does not need adjunctive drying. The sugar flowing from the machines is hot so the moisture in the thin molasses layer is reduced to close to equilibrium with the atmosphere by the time the sugar has cooled. Cooling, however, is important and the sugar should not go into storage at a temperature above 400C. The Transport system, from the centrifugal to storage, should be designed to provide desired cooling. A light brown sugar pol of 99.4, the moisture content should be below 0.10% level.
Dr Seema Paroha, Director at National Sugar Institute (NSI) stressed that Raw sugar now named ‘Light Brown Sugar’ is paving the way for direct human consumption. It has various advantages over plantation white sugar. Despite its benefits, raw sugar faces several hurdles in market acceptance. Many consumers in India are accustomed to plantation white sugar, and awareness campaigns are essential to promote the advantages of raw sugar. Additionally, concerns regarding contamination and shelf life need to be addressed through proper storage guidelines and consumer education.
From an environmental perspective, raw sugar production has a smaller carbon footprint compared to refined sugar. Refined sugar often contains additives and bleaching agents, such as sulphur dioxide, to create its pure white colour. These chemicals are not present in raw sugar, making it a more natural alternative. Raw sugar production generally involves less processing, which requires less energy and fewer chemicals. On the other hand, the refining process of sugar often involves large-scale industrial operations that can have a more significant environmental impact, hence, by opting for raw / light brown sugar, we’re making a choice that aligns with the planet’s well-being.
The process of the raw / light brown sugar involves less processing stages and the minimum requirements of costly chemical in comparison to the refinery / PWS process which requires the consumption of the costly process chemicals in order to achieve desired specification of the finished products.
To ensure a smooth transition, industry experts suggest an initial cap of 15% raw sugar production per sugar mill. This would allow gradual market adaptation while maintaining quality control. The Indian government may also implement a quota system similar to plantation white sugar, ensuring timely consumption within three to six months of production.
Internationally, raw sugar regulations vary. While it is considered inedible in the U.S. and certain European countries due to strict sanitary codes, many other regions, including parts of Asia and Latin America, already consume raw sugar directly. India’s move to allow VVHP raw sugar for direct consumption aligns with global trends favoring less processed, more natural food products.
The push for direct human consumption of raw sugar marks a significant shift in India’s sugar industry. With its health benefits, sustainability advantages, and regulatory support, raw sugar is set to become a mainstream alternative to refined sugar. As awareness grows and the industry adapts, light brown sugar could soon find a permanent place in Indian households, offering consumers a healthier and more environmentally friendly sweetener choice.
