Hello, I had the chance to taste and cook raw Swiss beet sugar, a confidential production of the famous seeland refinery. When I asked why I couldn't find it in the shops, I got the answer that this product isn't in demand by the major distributors! full-fat sugar is rich in micronutrients, unlike white and brown. So I have to fall back on imported cane sugar? So, I insist: why not offer us raw Swiss sugar? Even if it's not organic, it travels less distance and also contributes to the sustainability effort while having a nutritional advantage. Thank you for your attention.