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Farmers can’t even produce sugar for their own consumption due to production constraints brought by the use of indigenous juicers.

Livelihood is extremely difficult during the age of the coronavirus, but a little creativity has helped many small businesses pull through.

Innovation was the battle cry in the recent Philippine Business Conference. This is the character that Filipinos need most to survive this crisis period.

Residents of sugar-producing Negros Occidental are making use of practical technology for household-based muscovado sugar production to improve the lives of marginalized sugarcane workers during off-milling seasons.

According to Kabankalan City-based Central Philippines State University (CPSU) president Dr. Aladino Moraca, who introduced the concept to the farmers, the initiative can answer social issues on income and underemployment in a particular community.

He said the life-changing technology already benefited agrarian reform beneficiaries in the province who can’t even produce sugar for their own consumption due to production constraints brought by the use of indigenous juicers.

 

The initiative, which supports the effort of the Department of Agrarian Reform on social entrepreneurship, is in line with the vision of Bacolod City-based Ecological and Agricultural Development Foundation Inc., the developer of the sugarcane juicer, to empower communities in order to achieve food and environmental security and equality.

Muscovado is produced from sugarcane juice by boiling it to a prescribed temperature until crystallization occurs. The boiled sugarcane juice is then granulated on a cooling pan by traditional manual stirring until the right consistency is attained.

The sugar variety is considered the purest form of sugar, which retains the nutritional contents of sugarcane, like calcium, chromium, cobalt, copper, magnesium, manganese, phosphorous, potassium, iron and zinc, as well as vitamins, phytonutrients, antioxidants, proteins, soluble fiber and other healthy compounds.

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