Production of Light Brown Sugar (V.V.H.P. Sugar): Less Chemicals and More Nutrients, says Prof. Seema Paroha

India, the largest consumer and second-largest producer of sugar globally, is making significant strides in the sugar industry, particularly with the production of Light Brown Sugar, also known as VVHP (V.V.H.P.) Sugar. The country’s per capita sugar consumption averages around 20 kilograms per year, making it a major global consumer. India’s total sugar consumption is expected to exceed 28 million metric tons, cementing its importance in the global sugar market.

Professor Seema Paroha, Director of the National Sugar Institute (NSI) in Kanpur, highlighted the advantages of Light Brown Sugar, noting that it contains more nutrients and is produced with fewer chemicals compared to traditional refined white sugar. “Raw sugar, which is the basis of light brown sugar, naturally retains a layer of molasses, offering valuable nutrients like calcium, iron, magnesium, and potassium—elements often absent in refined sugar,” stated Professor Paroha.

In a key development for the Indian sugar industry, the FAD02 Committee recently proposed an amendment to Clause 4.2 of IS 5975:2020, allowing VVHP-grade raw sugar to be approved for direct human consumption. This change aligns with global trends moving towards less processed and more natural food products. The amendment was made official following discussions in the 21st FAD02 Committee meeting held on October 17, 2024.

One of the significant benefits of Light Brown Sugar production is the process’s minimal use of chemicals. Unlike refined sugar production, which involves heavy processing and the use of sulfur, the production of Light Brown Sugar is sulfur-free. This process not only makes the sugar more natural but also results in a lower carbon footprint, as it does not require additives or bleaching agents like sulfur dioxide.

The production process of Light Brown Sugar involves adding phosphate to raw juice and heating it to around 70°C. This results in the formation of tricalcium phosphate and the removal of impurities, allowing the sugar to retain its nutritional value. This process also consumes less energy and chemicals compared to traditional sugar refining methods, making it an environmentally friendly alternative.

Advt.

However, raw sugar, despite its health and environmental benefits, still faces challenges in market acceptance. In India, most consumers are accustomed to refined white sugar, and there is a need for awareness campaigns to promote the benefits of Light Brown Sugar. Moreover, consumer education about proper storage and shelf life is essential for its widespread adoption.

Professor Paroha emphasized that Light Brown Sugar is becoming a viable option for direct human consumption, offering health benefits over traditional white sugar. With its naturally higher nutritional content, this type of sugar could play a significant role in the future of India’s sweetener market.

1. Key Benefits of Light Brown Sugar Production Over White Sugar:
2. Reduction in lime consumption by about 50% compared to white sugar.
3. No use of sulphur in production.
4. Environmentally friendly production process.
5. Better utilization of factory capacity.
6. Improved sugar recovery.
7. Higher nutritional content in sugar.
8. Reduced chemical costs during processing.
9. Lower energy and electricity consumption.
10. Savings in capital and operational expenditures in brown sugar production.

As consumer awareness grows, Light Brown Sugar could potentially become a mainstream choice in Indian households, offering a healthier and more environmentally conscious alternative to refined sugar.