Muscovado millers train on sediment-free sugar production
SAN JOSE, Antique – In pursuit of making Muscovado Sugar Antique’s banner commodity for One-Town-One-Product (OTOP), muscovado millers were trained on Process Control Instrumentation for Muscovado Production.
Engr. Abraham Fabila, Provincial Director Department of Science and Technology conducted a training on modern production methods to acquaint millers on the proper use of process control scientific instruments/devices for world-class muscovado sugar.
Participants of said training are millers from the Muscovado Mill of Jessie Natan and Baltazar Juayno and Laua-an Multi-Purpose Cooperative headed by the manager Ernesto Española Jr. The training was conducted at Natan’s Muscovado Mill, Barangay Lugta Laua-an, Antique.
The Muscovado Mill Owners and Laua-an Multi-purpose Cooperative were given process control devices to ensure high quality of muscovado sugar.
A Refractometer for measuring sugar content of crushed cane juice, thermometer for determining the temperature of the juice during the pre-heating and cooking stage and pH meter and strips of pH paper for measuring pH level or acidity, neutrality or basicity of the extracted juice and likewise as a determinant factor in the application of pH sensitive food-grade lime.
The proper use of above-mentioned devices empowered the millers, sugar cane farmers and “maestros” to produce process-controlled good quality, world class and most importantly sediment free muscovado sugar.