Muscovado comes from a Spanish word "mascabado" which means unrefined and is naturally processed so that it is free from any harmful chemicals and preservatives. It takes its flavor from its source, sugarcane. Also known before as "the poor people's sugar", it is now considered one of the prominent export commodities and high-priced sweetener in the market. Muscovado sugar is popularly recognized as natural and highly nutritive because of its low calorie content as compared to other manufactured sugar
In the late seventies, Antique was one of the primary producers of muscovado sugar in the country. This century-old industry has, nevertheless, survived in the towns of Laua-an, Patnongon, Belison, Tibiao, Barbaza and Sibalom.
Traditionally, Antique's muscovado sugar is processed the old fashioned way with apog (lime) and gata (coconut milk). The sugarcane is cut or harvested by hand and crushed through a wooden mill which utilizes a carabao to propel the machinery in extracting sugarcane juice. Then, the juice is heated and boiled in the "kawa" or vat with the coconut milk and sprinkled with lime to keep the juice from foaming as it heats. This filters some residues until it becomes sticky and finally the drying phase follows. The dried cane juice is pounded to yield a natural, unprocessed sugar, which is very high in minerals and even it is not uniform in color or texture. No chemical of any sort or kind has been used in its processing.
Now, with modern technology, the old-fashioned machine has been converted into the conventional fuel- engine milling machine to produce world-class quality muscovado. This organic sugar is darker in color, chemical free with reduced impurities and has a significant nutritional value, distinctive taste and aroma. This moist, brown and fine sugar has distinguishing qualities which make it quite unique: (1) the coarse grain - muscovado sugar has an unevenly large and rough crystal; and, (2) the high molasses content of sugar, which tends to make muscovado sugar dark, strongly flavored and sticky. These two traits make substitutions for muscovado sugar difficult, as the sugar is prized for its moisture, coarse grain, and flavor; and it is difficult to replicate.
Muscovado is nutritionally rich and retains all natural minerals and vitamins inherently present in sugarcane; considered as one of the natural high energy food source and also offers a good resistance to high temperatures and has a reasonably long shelf life. This raw sugar goes well with coffee and other beverages, baked goods, confectioneries, native delicacies and other specialty recipes.
Butong-butong, bandi, lasaw, pinapa, suman sa latik and coco balls are the most famous pasalubong muscovado by products traditionally cooked by the towns folk in Guinbangga-an, Laua-an, Patnongon and Belison.
