Raw Sugar vs White Sugar

Both are made from cane juice. Firstly, extraneous matter is removed from cane juice. If this juice is then concentrated and crystallized, the result is raw sugar (which is yellowish brown in colour). If the juice is further “refined” before crystallizing, the result is white sugar.

In Western countries, there is growing body of opinion recognizing the health benefits of raw sugar vs white sugar (both varieties are manufactured and available there). White sugar is said to be a
leading cause of various health disorders, while raw sugar is praised on health grounds.

Raw sugar contains many vital minerals (which are naturally present in cane) that are conducive to health. These are all removed during the refining stage of white sugar. Besides, the refining process uses sulphur dioxide and trace quantities of sulphur remain behind in the white sugar (sulphur is a widely used pesticide).

In India, sugar standards and rules are anachronistic. They were framed much before the acceptance of Nutrition Science as a discipline. Sugar Industry is not allowed to manufacture or sell raw sugar towards food applications. In fact there is no standard of raw sugar under Prevention of Food Adulteration Rules.

In manufacture of raw sugar, processes being fewer, the cost of manufacture is less than that of white sugar. Also, the yield per tonne of cane is higher. Most importantly, health benefits are more.