How is molasses made during sugarcane processing?

During the processing of sugarcane, molasses is the syrup that remains after sugar crystals have been removed from the concentrated cane juice.1

The production process involves several key stages:

• Juice Extraction: The cane is crushed or diffused to extract the juice, which is then concentrated into a syrup through a multiple-effect evaporation system.23
• Crystallization and Separation: As the sugar is crystallized out of the syrup, the remaining liquid is separated from the sugar crystals using centrifuging.1
• Repeated Extraction: This separation process is performed repeatedly. The first extraction yields a lighter, sweeter molasses, while subsequent extractions produce darker, more viscous grades.1
• Blackstrap Molasses: The third and final extraction results in blackstrap molasses, which contains the remaining nonsugars and minerals after all practically recoverable sugar has been removed through crystallization.1