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Understanding Molasses Do you know the difference between types of molasses? We often hear the term "blackstrap molasses," but what does that mean? The quality of molasses depends on the maturity of the sugar cane, the amount of sugar extracted, and the method of extraction. There are three major types of molasses: unsulphured, sulphured and blackstrap. Unsulphured molasses is the finest quality. It is made from the juice of sun-ripened cane and the juice is clarified and concentrated. Sulphured molasses is made from green sugar cane that has not matured long enough and treated with sulphur fumes during the sugar extracting process. Molasses from the first boiling is the finest grade because only a small amount of sugar has been removed. The second boil molasses takes on a darker color, is less sweet and has a more pronounced flavor. Blackstrap molasses is from the third boil and only has a commercial value in the manufacture of cattle feed and other industrial uses. (Editor's Note: We received this e-mail:
You should do a little research before making
comments like you do about blackstrap molasses. It is used within the
health industry because it is natural and high in Iron and other minerals
with a very little sugar. It is what is left when molasses is made.
Many fine HUMAN product contain blackstrap molasses. You do the
industry harm by saying that it is used for animal feed only....
It was from Ron We stand corrected. We do realize that many people use blackstrap molasses for the concentrated iron content. It has a very strong flavor. It is usually available at health food stores. The main use for the majority of blackstrap molasses is in the manufacturing of commercial cattle feed.
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