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Global Research and Market Analysis on Raw Cane Sugar
The popularity of raw cane sugar is increasing, and the Food Research Lab helps to understand the factors that caused this trend.

Global Research and Market Analysis on Raw Cane Sugar

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Introduction

Raw sugar is one of the products formed from sugarcane. It is made when the juice extracted from sugarcane is extracted, heated, clarified and then crystallized once. The crystallized sugar is centrifuged, giving rise to a product with yellowish-brown crystals. They have a high moisture content (0.5-5.0%), while sucrose content ranges from 80%-90%. The other constituents are glucose, fructose (2-5%), and ash (1-3%). Raw cane sugar has a richer flavour; the amount of sugar for preparation of a dish will be lesser if raw sugar is used instead of refined, making it reliable low-sugar option.

The types of raw sugar available in the market are- Demerara, Muscovado, Turbinado and Barbados, and the types are dictated by crystal size and colour [1].

 

The global raw sugar market is expected to rise at a 4.6% Compound Annual Growth Rate (CAGR) from 2022 to 2032, as conducted by industry and market research on raw sugar. [2]. The causes for the anticipated growth are discussed below-

Figure 2 : Factors boosting raw sugar market

India, one of the leading sugarcane producers, faces challenges due to stagnated production, price regulations and a lack of water. This is aggravated by climate change. The challenge could be addressed by training on good farming and improved irrigation practices. Implementation of the measures mentioned above showed improvements in productivity [6].

Conclusion

Raw cane sugar is believed to be healthier than refined sugar, and some factors led to increased market size, like demand from food and beverage industries and customers. However, there are challenges from the production side, which can be addressed by training on good agricultural and irrigation practices.

To keep pace with the consumers’ needs, Food Research Lab aims to assist food and beverage industries in creating new food products that incorporate raw cane sugar instead of refined sugar. The lab also priorities and conducts market and consumer research that not only identifies the current trends but also provides insights into how the product will fare in the future.