Yiwu brown sugar is slightly cyan because of its light yellow color, so it is also called Yiwu Green. Su is famous for its soft texture, scattered like fine sand, pure and slag-free, sweet and delicious. In 18 years, he won the special prize of West Lake Expo. Yiwu brown sugar has obtained the geographical indication registration certificate of Yiwu brown sugar agricultural products issued by the Ministry of Agriculture and is protected by the geographical indication of national agricultural products. Yiting Town is the main producing area of Yiwu brown sugar and is known as the "hometown of brown sugar". Yiwu brown sugar production technology is now included in the intangible cultural heritage list of Zhejiang Province. In December, 214, Yiwu brown sugar production technology was officially listed in the fourth batch of national intangible cultural heritage representative projects.

Yiwu brown sugar has a well-documented and reliable history of more than 7 years. Zhu Danxi, a great medical scientist in the Yuan Dynasty, has recorded the use of brown sugar to treat diseases in his own medical book "The Theory of Treating Diseases Must Seek Its Origin". During the reign of Shunzhi in Qing Dynasty, Jia Weicheng introduced and popularized the technology of extracting sugar from xylose cart, which made the production of sugar cane in Yiwu enter the commercialization track and could be sold as a commodity. According to "Yangchuan Jia's Genealogy", the extraction of sugar from xylose carts in Yiwu began in the Qing Shunzhi period (1644-1661). The peak period was in the 193s-194s. In 35 years of the Republic of China, the sugarcane planting area was 66,7 mu, and the brown sugar production was about 1, tons. Before liberation, due to the influence of sales and policies, production fluctuated frequently. It planted 21,6 mu in 195, 57,9 mu in 1954 and 17,1 mu in 1966. 2, mu in the 197s. In the 198s, the planting area was stable at about 3, mu. Due to the popularization of improved varieties such as Ganzhe No.1 and Chuanzhe No.1 and the cultivation techniques such as plastic film mulching, the yield per mu of fresh sugarcane increased from 2-25 kg in the early days of liberation to over 5 kg, and the total output increased by 1.5 times. With the development of modern sugar factories, sugar cane is mostly used for machine-made white sugar, and the output of brown sugar is correspondingly reduced. In 1988, the supply and marketing department purchased 1525 tons. In addition to supplying the local market, it is mainly sold to Hangzhou, Ningbo, Shanghai, Jiangsu, Jiangxi, Anhui and other places. The traditional processing method of Yiwu brown sugar is to wring cane juice with a cow-drawn wooden cart and cook it with a wood-burning iron pot to make sugar. Because it has not been purified, it retains more nutrients and its nutritional value is better than that of sugar. According to analysis, every 5 grams of brown sugar contains 19 mg of calcium, which is 9 times that of white sugar; It contains 3 mg of phosphorus and 38.5 mg of iron, all four times as much as sugar; The glucose content is 19 times that of white sugar; Protein and the human body need more trace elements such as manganese and zinc than sugar. In addition, it also contains carotene, riboflavin and nicotinic acid. It has the effects of relaxing muscles and tendons, promoting blood circulation, expelling cold and dampness, warming stomach and strengthening body. Maternal food can restore vitality and enrich milk. Patients with acute hepatitis can take brown sugar properly, which can reduce protein consumption in the body and regenerate liver cells.

Before the 196s, the tool for squeezing sugar water was a cow-pulling sugar cart, that is, a wooden cart with cow's power to wring sugar. Two hardwood rollers, about 6 cm in diameter and 12 cm in length, are made into two gears at the upper ends, and a long lever rotates at the same time under the traction of cattle. Sugar cane is fed in from the gap between two wooden rollers. With the continuous rotation of the rollers, the sugar stalks are crushed, and the sugar water is twisted out and flows into the sugar tank along the sink. Now it is a mechanized sugar press to squeeze sugar, but people are still used to calling it "wringing sugar". Boiling sugar is also called "frying sugar". The twisted sugar water can only be turned into brown sugar by pouring it into the pot and decocting it. This is a necessary process for making brown sugar, and the traditional process is still maintained.

five or six sugar pots lined up in a row have diameters from big to small. First, put the sugar water into the largest pot in the first bite and cook it. Boiled sugar water will have a thick layer of sugar foam, and this floating foam must be cleaned with a bag, otherwise it will affect the quality of sugar, especially the color of sugar. If you don't catch it clean when it is just right, it will be ruined, so it is also a technical job. The most important technical job is to wait for sugar. After fishing for sugar foam, the sugar water plays the second and third roles in turn, mainly to let the water evaporate slowly. When the sugar water evaporates to a certain time, the suffering sugar water turns golden yellow, and thick and round bubbles are braved in the pot. At this time, the sugar-waiting master, with the observation of his eyes, successively lifts the thick sugar into the small pot at the back, and several workers keep stirring the sugar pot with long-handled iron spoons to prevent the thick sugar from burning the bottom of the pot. When all the thick syrup is put into the last pot, the sugar master will dip a little sugar with his index finger, taste it and see that it is almost the same. Then he will scoop the boiling syrup into a rectangular wooden trough bed and make it into fine brown sugar.