My Dad (from southern Ontario, Canada) talked about the brown sugar when he was a kid (in the 1940s) being much different from what there is now. I found out about sucanat and thought that might be what he remembered but he said, unequivocally, no, it's not the same thing. He said it was similar to the white sugar with molasses added, but different, but couldn't explain how. This isn't too helpful, I know, but at least we now know it's not sucanat. Also, for the young 'uns here talking about the 1990s sugar, it had already changed by then.
