Traditional Muscovado Sugar Making is Disappearing

Do you know how muscovado is made? Dominga and Pablo are one of the few that still produce this sugar in the traditional way in the Philippines. Their lives depend on this product that they sell from their home and has also enabled them to send their kids to school. However, as they grow older each day, the future of their business is still uncertain since their children have chosen a different path. 

It’s been made here for centuries, however is getting replaced by more effecient sugar can processing which produces the refined sugars that stock our pantries. Muscovado has more natural molasses content, giving it a deep color and a toffee flavor that we prefer using.There is a sugar shortage in the Philippines, if you’ll believe it, the government has resorted to importing more sugar to reach the demands of people, hence resulting in higher prices which directly affect locally owned businesses. 

We have such great artisans in the Philippines, so when selecting your ingredients for your next cooking session, search them out and see how you can support them!


For orders:

Catherine Bello – 09067010251



Special thanks to:

Bello Family:

Catherine and Greg Bello

Dominga and Pablo Bello

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