FYI, C&H just called me...

mariadnoca

Moderator
And Connie Hunter, who emailed us, was very nice. In fact, she talked my ear off. She shared the sugar is all different colors in it's raw state and in processing they don't add molasses, they remove it and there is a percentage range that constitutes dark, golden, etc. So by this, color isn't the deciding factor. However, she again said if any of us wanted to send a sample she'd be happy to send it to their lab for testing.

She mentioned someone else had noticed the same as us and sent samples included the product code off the bag (which gives them the date/etc of processing). She mentioned just getting a letter from that person saying she noticed the sugar was back to it's darker state now (if you see my post above I noticed it too yesterday at the store), but Connie is still curious about it, but mentioned the lab results aren't in yet.

In the end she said "I see they didn't slot you for coupons to be mailed (I said they told me they would), so she is going to make sure to get some in the mail.

Another thing she mentioned is they recently bought the UK company Tate and Lyle's, so we could look for their syrups/etc to start showing up in the US.

They also own a brand called Florida Crystals, which is organic and only USA grown - all their brands are only cane sugar, no beet/etc.

If anyone wants to send product samples or talk to Connie she gave me her direct dial number and said she'd be happy to speak to any of us. Let me know if anyone wants her number.

 
It's not just the color, though. I tasted my older dark brown and compared it to the newer one, and

there was a noticeable difference in taste. The older one, of course, tasted deeper, more molasses-ey.

 
Yes...

I'm guessing it was more towards the range of golden that they find acceptable, or it was screwed up and you could sent it to them to be tested.

Once they said they have an acceptable "range" I figured all bets were off. However, clearly we weren't the only ones who noticed (and given I asked others who hadn't, was starting to think I was cray-cray). I also mentioned some was noticeably drier, to which she said that can happen in transit and a quick fix is to put some in a bowl in the micro with a glass of water, then zap a few seconds. the sugar will suck up the damp really quick.

 
One good thing to point out is that C&H makes brown sugar the best way...

...as opposed to the cheaper stuff that is simply white sugar with molasses added.

Michael

 
Sugar on the international market is graded and given strict specs...

...so the buyer is assured of quality, and that they are actually getting the grade of sugar they are paying for.

In fact, an independent inspection company is used to verify every shipment before the buyer actually pays for the sugar. The vessel is loaded and inspected by a highly respected company called SGS. The purity is confirmed and the product is sealed for shipment.

The spec sheet for white sugar (the typical stuff you get in the store) is quite lengthy.

Michael

 
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