Many health conscious individuals are starting to use the brown sugar because it is claimed to be healthier and safer than its refined counterpart.
After harvesting of sugar cane, raw or brown sugar is made as follows:
Extraction.The cane is crushed in a series of large roller mills: similar to a mangle [wringer]. Evaporation. The juice is cleaned with slaked lime which settles out a lot of the dirt so that it can be sent back to the fields. Once this is done, the juice is thickened up into a syrup by boiling off the water using steam in a process called evaporation. Boiling.The syrup is placed into a very large pan for boiling, the last stage. In the pan even more water is boiled off until conditions are right for sugar crystals to grow. In the factory the workers usually have to throw in some sugar dust to initiate crystal formation. Once the crystals have grown the resulting mixture of crystals and mother liquor is spun in centrifuges to separate the two, rather like washing is spin dried. The crystals are then given a final dry with hot air before being stored.
The resulting sugar in the above mentioned procedures can be sold as brown sugar or can be further processed to partially refined sugar (segunda) or fully refined sugar (white sugar).
Sometimes manufacturers add back the molasses (by product of sugar production) to white sugar to produce brown sugar.
Now, the question is – Are you getting the real brown sugar? Maybe its better to use the more expensive muscovado.