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