According to Canegrowers, Australia is one of the world’s largest exporters of raw sugar, with exports currently worth about $AUD2 billion per year. Depending on seasonal production variability, Australia normally ranks as the second or third largest, after Brazil, and sells 80 per cent of all cane sugar grown here mainly to East Asia, China, Indonesia, Japan, Korea, Malaysia, Taiwan, the USA and New Zealand.
The remaining 20 per cent of the raw sugar produced in Australia for domestic consumption is refined locally and processed into white sugar, liquid sugar products and other specialty products such as golden syrup, treacle, coffee sugar, cubed sugar and rum.
However there are other sugar varieties from Australia as well as from other parts of the world that can be used for a number of new dishes and uses.
Katherine Wall, Brand Manager for Sugar Australia said: “From the heartland of Mexico to the quaint courtyards of regional France, ingredients we once travelled the globe to find are now available much closer to home.”
“Hand sourced from some of the most beautiful locations on earth, Sugars of the World is an exotic collection of traditionally farmed sugars, each with their own special characteristics, and most being exclusive to this range. Some are unrefined, and all of them are unique.”
“From the deep richness of Colombian Panela, to the delicate caramel notes of Sri Lankan Rapadura, Sugars of the World makes it easy to add an international twist to traditional recipes or your favourite cup of tea or coffee, and to explore the diversity of sweetness from around the world.”
Some of these new sugars include:
Indonesian Coconut Blossom Sugar
Indonesian Coconut Blossom Sugar is unrefined, organically grown and sustainably farmed on the island of Java, Indonesia. Harvested with traditional methods, it retains the nutrients naturally found in the nectar of the coconut blossom. A good source of calcium and iron, Indonesian Coconut Blossom Sugar also has a GI value up to 10 points lower than raw sugar. With a unique depth of flavour and subtle caramel and butterscotch notes, Indonesian Coconut Blossom Sugar can also substitute for Jaggery or Gula Melaka.
• Baked goods
• Tea, coffee and cold drinks
Sri Lankan Rapadura Sugar
Sri Lankan Rapadura Sugar is an unrefined sugar from the Uva province in Sri Lanka. Sri Lankan farmers simply harvest the cane and evaporate the water from the juice until it crystallises, meaning the sugar is truly unrefined. The molasses content in the cane juice gives this sugar its golden colour and delicate caramel flavour and means more of the natural nutrients remain.
• Traditional sweets like Sago Pudding and Urunda
• Recipes that call for Jaggery or Gula Melaka
• White and Brown sugar substitute
Mexican Agave Sugar
Mexican Agave Sugar is created by drying the extracted juice of the agave plant that thrives in the warm deserts of Mexico. With an intense sweetness that is clean and lively, Mexican Agave Sugar dissolves easily and blends well with other ingredients.
• Recipes calling for Caster or Icing sugar
• Baking, stirring in and sprinkling
• Mexican sweets like churros, empanadas, cajeta or flan de queso
French Caster Sugar
To create delicate macaroons, exquisite petits fours, and luscious éclairs, French pastry chefs use finely sieved pure French Caster Sugar, or ‘Sucre Semoule Tamisé.’ Unlike sugar grown in the southern hemisphere, French Caster Sugar is purified from the juice of the sugar beet, grown in the cool and temperate climate of eastern France. French Caster Sugar has a well-developed sweetness, with a light yet hedonistic note on the palate.
• French pastries
• Recipes requiring a sugar to blend, melt, fold or whip easily
Colombian Panela Sugar
With deep rum-like notes and an earthy finish, Colombian Panela Sugar brings a subtle but complex sweetness to any recipe. Farmers in Villeta, Cundinamarca province, harvest sugar cane and boil the juice to help it crystallise, as they have for centuries. Made by hand, Colombian Panela retains more of the natural molasses content of sugar cane juice, and therefore more of the natural trace minerals and other nutrients.
• Recipes that call for Raw or Brown Sugar
• Tea and coffee
Australian Unrefined Sugar
Australian Unrefined Sugar is milled in Queensland, at the source where the sugar cane is grown. The balance of trace minerals, nutrients and flavours found naturally in sugar cane and molasses are retained. Subtle differences across crystal size and colour are a result of the
• Recipes that call for White or Raw sugar
• Tea and coffee
• Everyday baking and cooking
sugar not being processed through a refinery, so every bag of Australian Unrefined sugar is uniquely one of a kind. Dusky gold in colour, with a subtle syrup note and rounded flavour, Australian Unrefined sugar has an earthy character and natural goodness.
Australian Muscovado Sugar
Australian Muscovado retains the dark colour and heady aroma from its natural molasses content, carrying robust notes of bittersweet toffee and treacle. It adds a luscious depth to baked goods, with its intensely decadent flavour and moist texture. With a fine crystal similar to caster sugar, Australian Muscovado is made from cane sugar grown and milled in Queensland, Australia.
• Recipes that call for Brown or Dark Brown sugar
• Glazes and marinades