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HomeProvincial NewsEarly tiempo suerte? Three Negros sugar mills to roll earlier than usual...

Early tiempo suerte? Three Negros sugar mills to roll earlier than usual after VG call

BACOLOD CITY, Negros Occidental, Philippines – Three major sugar miller-refiners in the province will resume operations earlier than usual amid the call made earlier by Negros Occidental Vice Governor Jeffrey Ferrer to allay fears of a rumored sugar shortage in the country.

URC based in La Carlota City and BISCOM in Binalbagan town, both in the south, and the island’s largest mill and refinery, Victorias Milling Company in the north “are willing to reopen and mill early once raw sugar is available,” a news release from planters group Asociacion de Agricultores de La Carlota y Pontevedra (AALCPI) quoted its general manager, David Alba, as saying.

Alba said in the release that “AALCPI along with other industry stakeholders are helping Ferrer to reach out to the various mills in the province.”

“VMC President Minnie Chua gave her assurance that “they are willing to refine when they have the raw sugar supply,” and will resume operations by August, or a month earlier than the official opening of the milling season, usually on September, he added

URC La Carlota also said they are “amenable with the Vice Governor’s recommendation,” while Joe Chan of BISCOM said that while they will start milling on September, “BISCOM will also refine once critical mass is reached.”

Alba said they are expecting more mills to answer the call of Ferrer and “we believe that when everyone is on board and will unite in providing solutions to any problem, we can surpass this.”

The milling season, called tiempo suerte by some, in this sugar-producing capital of the Philippines usually starts
every last quarter of the year, ending the long dead season or tiempo muerto that starts in May.

During the tiempo muerto, works slows down or stops altogether in the fields as the sugarcanes grow.

Julius D. Mariveles
Julius D. Mariveles
An amateur cook who has a mean version of humba, the author has recently tried to make mole negra, the Mexican sauce he learned by watching shows of master chef Rick Bayless. A journalist since 19, he has worked in the newsrooms of radio, local papers, and Manila-based news organizations. A stroke survivor, he now serves as executive editor of DNX.
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