Molasses is a viscous by-product of the processing of sugar cane, grapes or sugar beets into sugar. The word molasses comes from the Portuguese word melaço, which ultimately comes from mel, the Latin word for "honey". The quality of molasses depends on the maturity of the sugar cane or sugar beet, the amount of sugar extracted, and the method of extraction. Sweet sorghum syrup is known in some parts of the United States as molasses, though it is not true molasses.

Other food and consumption derivatives

  • Molasses can be used as the base material for fermentation into rum.
  • Molasses is commonly used in dark brewed beverages like stout and very heavy dark ales.
  • Molasses is added to some brands of tobacco used for smoking through a Middle Eastern water pipe (e.g., hookah, shisha, narghile, etc.). It is mixed into the tobacco along with glycerine and flavorings; sometimes it is used along with honey and other syrups or fully substituted by them. Brands that use molasses include Nakhla, Tangiers and Salloum.
  • Blackstrap molasses may also be used as an iron supplement for those who cannot tolerate the constipation associated with other iron supplementation.
  • Molasses is used as an additive in livestock grains. Molasses is used in fishing groundbait.
  • We make people around us to enjoy financial, social and cultural status in rural society.


Ethanol, also called ethyl alcohol, pure alcohol, grain alcohol, or drinking alcohol, is a volatile, flammable, colorless liquid. It is a psychoactive drug and one of the oldest recreational drugs. Best known as the type of alcohol found in alcoholic beverages, it is also used in thermometers, as a solvent, and as a fuel. In common usage, it is often referred to simply as alcohol or spirits. Ethanol fermentation, also referred to as alcoholic fermentation, is a biological process in which sugars such as glucose, fructose, and sucrose are converted into cellular energy and thereby produces ethanol and carbon dioxide as metabolic waste products. Because yeasts perform this conversion in the absence of oxygen, ethanol fermentation is classified as anaerobic.