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From: bobc@tikal.UUCP (Bob Campbell)
Newsgroups: net.cooks
Subject: Re: what is brown sugar?
Message-ID: <91@tikal.UUCP>
Date: Mon, 4-Feb-85 22:28:56 EST
Article-I.D.: tikal.91
Posted: Mon Feb  4 22:28:56 1985
Date-Received: Thu, 7-Feb-85 03:34:43 EST
References: <1833@drutx.UUCP> <81@tikal.UUCP> <865@gloria.UUCP>
Reply-To: bobc@tikal.UUCP (Bob Campbell)
Organization: Teltone Corp., Kirkland, WA
Lines: 15

From the book Joy of Cooking by Irma S. Rombauer

    BROWN OR BARBADOES SUGAR
    This is a less refined and moister beet or cane sugar which comes
    light or dark...

I was also told by people working for U&I (now defunct I believe?)
that U&I did not produce any Brown Sugar, but bought it because the
flavor of the brown sugar coming from beets in Washington, Idaho, and
Utah was not sellable.  (The molasses generated in the process was sold
as cattle feed.)

I have even seen raw sugar for sale in Washington State produced by C&H
in Hawaii.  Raw sugar is made by removing the molasses but with little
or no cooking.