Non-centrifugal cane sugar (NCS) is the technical name given to traditional raw sugar obtained by evaporating water from sugarcane juice. NCS is internationally recognized as a discrete and unique product by the FAO[1] since 1964 and by the World Customs Organization (WCO) since 2007. WCO defines NCS as "cane sugar obtained without centrifugation". It also states that "the product contains only natural anhedral micro-crystals, of irregular shape, not visible to the naked eye, which are surrounded by molasses' residues and other constituents of sugar cane". NCS is produced in most sugarcane-growing regions of the world, being known by many different names such as panela, jaggery, or gur.[2][3] Some varieties of muscovado are non-centrifugal.
- ^ "Sugar non-centrifugal". FAOSTAT – via UN Data. Search function
- ^ "3. Sugar Crops and Sweeteners and Derived Products" (PDF), FAO: Definition and Classification of Commodities, April 2012, archived (PDF) from the original on 4 March 2016 – via Panela Monitor website
- ^ "17. Sugars and sugar confectionery" (PDF), Harmonized Commodity Description and Coding System of the World Customs Organization, 2012, Ref 0417-2012e, archived (PDF) from the original on 18 January 2017 – via Panela Monitor website