I have packs and packs of muscovado sugar in my kitchen. Some of them have been there for months! I buy them in the grocery store on moments I feel like “going organic” or “going green”. But I forget to use them or fail to tell the maids to use them. The distinct flavor that comes with the brown sweetness takes some getting used to, I guess.
But when I talked to muscovado sugar farmers at the Good News Kapihan yesterday, I realized that with all the chemicals used in making sugar come in white granules, we could be slowly putting in toxins in our body or killing the environment with pesticides. (Here’s an excerpt but you can read my entire article here.)
A lot of people use “sweetness” to get their way. For muscovado farmers Reynic S. Alo of Negros province and Cornelio E. Castañeda Jr. of Sultan Kudarat, it brought in money, a business that is not only good for the environment but also helps poor farmers in the countryside.
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