Molasses
During the sugar making process, juice extracted from sugarcane or sugar beets is boiled down until the sugars crystallize and precipitate out. The syrup left over after crystallization is referred to as molasses. Typically, sugar cane juice undergoes three cycles of boiling and crystallization to extract as much sugar as possible. With each successive cycle, the left over molasses contains less sugar.
Sr.No. Season Production
1. 2001-2002 - 19634
2. 2002-2003 - 18760
3. 2003-2004 - 14684
4. 2004-2005 - 3680
5. 2005-2006 - 19422
6. 2006-2007 - 33212
7. 2007-2008 - 30848
8. 2008-2009 - 20680
9. 2009-2010 - 26656
10 2010-2011 - 22124
11. 2011-2012 - 22350
12. 2012-2013 - 19950
13. 2013-2014 - 18698
14. 2014-2015 - 24550
15. 2015-2016 - 19600
16. 2016-2017 - 12150