Definition of some Specialty Sugars

Specialty sugars do not seem to be very tightly defined either in the United States or Europe. In the U.S. CFR (Code of Federal Regulations), the only relevant mention to demerara sugar is in CFR Title 15, Vol. 3, Part 2011.202, Subpart B, Definitions of Specialty Sugar, for Allocation of Tariff-Rate Quota on Imported Sugars, Syrups and Molasses. In Section (i), demerara sugar is simply listed along with a number of other specialty sugars, but no specific properties are described. There is no listing for turbinado sugar in the CFR.

The EuroCode2 has a list of sugar subgroup classifications, which includes demerara sugar as class 10.10.20.10 under brown sugar, and muscovado sugar as 10.10.20.30, also under brown sugar, but with no further definitions.

The descriptions that follow below are gleaned from various sources and represent the common commercial descriptions of these products. Since there are evidently no official definitions, they can be almost anything the manufacturer wants them to be, as long as they have the generally expected appearance. It also would seem, given this state of affairs, that these products, originally and generally considered products of the cane mill, may also be made in a refinery.

Demerara sugar, Demerrara sugar

Named after the Demerara area of Guyana, South America, from which it originally came. It is often described as natural, unrefined cane sugar. Today, Mauritius is a major supplier. It is a light brown sugar with large, slightly sticky crystals. Originally assumed to be a product of a sugar cane mill, but nowadays also produced in England and Canada in refineries. A popular product for tea and coffee in England, Australia and Canada, but not very well known in the U.S. An old Webster's Dictionary (1940s) describes it as a raw sugar having large superficially yellow crystals obtained by treating the sugar with sulfuric acid.

Muscovado sugar

Very dark brown sugar with a strong molasses flavor. Originally described as an unrefined sugar crystallized from the first boiling in the mill. The crystals are larger than brown sugar but not as large as turbinado or demerara sugar crystals and very sticky. The flavor is supposed to be "unique, strong, deep, dark, dusky," etc. Although the original definition is of a very dark sugar, there is also a "light muscovado sugar" available on the market, which is lighter in color and flavor. The original term of "muscovado" referred to the very low quality crystallized cane juice produced in the European colonies of the Americas. In other words, the term was synonymous with raw sugar. This muscovado sugar was then refined in Europe. The word has its origin in old Spanish and Portuguese words for "unrefined."

Barbados Sugar

Often used as a synonym of muscovado sugar. It is described as moist and fine-textured.

Turbinado Sugar

A "partially refined raw sugar" from which some of the surface molasses film has been removed by steam or water. It is a light golden to brown color with large crystals and a mild, cane flavor. The crystals are dry and free-flowing. It is the same as washed raw sugar.

General Comments

All of the above sugars have a certain cachet among health food devotees because they are considered "more natural," "unrefined," higher in iron and other nutrients, etc. As a result, they are more expensive than refined sugar. They are sold on many health food web sites. One site even described their demerara sugar as "vegan and organic." It is assumed, that these products meet all guidelines for safe foods and are made under good manufacturing practices.