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Produce Mozambique molasses
Varieties Grade A Grade B blackstrap, Beet Molasses
Common Names syrup
Packing In drums or bulk according to customer needs
Size Thick, medium and light
Transportation Conditions low temperature to avoid fermentation
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Also referred to as black treacle in some quarters, Mozambique molasses is the resulting viscous product that results from refining sugarcane or sugarbeets into sugar. The amount of sugar causes variations in molasses, method of extraction, and also the age of the plant it was extracted. Molasses from sugarcanes are mostly used to sweeten and flavor foods. It is a defining component of the fine commercial brown sugar. 

Molasses have high levels of vitamin B and minerals with a tablespoon of molasses providing up to 20% of the daily recommended value of the nutrients. Blackstrap is also a good source of potassium and is sold as a dietary supplement. It has bitter taste than grade A and B molasses and is sometimes used in baking or ethanol and beer production. Molasses is used as an ingredient in animal feeds and even as a fertilizer.

To make Mozambique molasses, sugarcane is harvested, and then the leaves are removed. Juice from the canes is extracted through cutting, grinding, and crushing the canes. To concentrate the liquid, it is boiled, which leads to sugar crystallization. There is a syrup left, which is referred to as grade A molasses. It can be further heated to crystalize, also leaving another syrup known as grade B molasses, which has lower sugar content and has a bitter taste. After the third boiling, the dark, viscous syrup is left, which is known as blackstrap molasses and has a robust flavor. It has less caloric content of the small remaining sugar content. 

There is a difference between molasses made from sugarbeets and sugarcane. In sugarbeets, only the final syrup is called molasses and is a result of the final crystallization with the immediate syrups from crushing and grinding known as high green and low green. These are recycled within the crystallization process to make maximum crystallization. 50% of the beet molasses are made of sugar, mainly sucrose, but it also has significant amounts of glucose and fructose. 

Being a producer of both beets and sugarcane, Mozambique produces a lot of molasses, which is of high quality as compared to other regions. The growing periods of the sugarcane and the beets make Mozambique molasses available through most parts of the year as the plants don’t grow in the same period. Sugarcane is harvested in January and February, while sugarbeets are harvested in July and August, making Mozambique produce enough molasses to be available throughout the year. 

Mozambique produces four varieties of molasses, three of which result from sugarcanes with beet molasses coming from sugarbeets. The molasses from sugarbeets is made up of 50% sugar. The grade A molasses from sugarcane is rich in sugar and as a result of first heating and crystallization. Grade B is less in sugar levels and has a bitter taste, Blackstrap has the least sugar amounts and is the most used with a variety of uses. 

Molasses is packed in cans of various sizes according to the needs of a client. The containers range from 1 liter to 200-liter barrels for bulk exportation. It is exported in cold temperatures to avoid fermentation.

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