Definition of "Sorghum Molasses"
Sorghum molasses, often called "sweet sorghum," is a type of sweetener produced by combining traditional sugarcane molasses with sorghum syrup. Sorghum molasses is characterized by a distinctive flavor that's difficult to describe. Matt and Ted Lee, authors of "The Lee Bros. Southern Cookbook," say it has "deeply nuanced flavors, with notes of dried fruit, caramel, and nuts." Its consistency is similar to honey. Does this Spark an idea?
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History
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According to "Encyclopedia Britannica," sorghum was likely domesticated in modern-day Ethiopia in approximately 3000 B.C.E. It has been a staple crop in Africa since then, used for making bread, edible oil, sugar and alcoholic beverages. Sorghum spread south and west to the rest of Africa, and then to to India and China between 1500 and 1000 B.C.E.
"Encyclopedia Britannica" goes on to say that "Chinese ambercane," scientifically named Sorghum bicolor variety technicum, was brought to the United States from France in 1854. Asian and North African sorghum production has fallen from its historic levels; the South and Midwest of the United States and southern Africa are now the primary regions in which it is grown.
Making Sorghum Molasses
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Once the sorghum plants to be used in production have ripened, they are swiftly harvested. Harvesting, described by sorghum farmers Keith Kinney and Ken Christison, involves "stripping it of its leaves by running a thin bladed stick swiftly down each side of the stalk . . . knocking the leaves off. Then the head of seeds [are] removed. Next the stalk is cut off close to the ground."
Stalks are run through steel or iron rollers to extract the semi-sweet juice inside. The juice is boiled in vats until it has thickened and acquires the desired thickness and sweetness. After this, depending on whether you are making pure sorghum syrup or sorghum molasses, comes packaging or the addition of sugarcane molasses.
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Production Decline
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Production of sorghum syrup and its associated sweeteners in the United States has declined greatly since the late 19th century. According to the periodical "Food Processing," in the 1880s, approximately 350 million pounds of sorghum sweeteners per year were produced for a population of 50 million. By 1992, production was down to 10 million pounds per year. The reason for this, according to "Food Processing," was the advent of cheaper methods of producing sweeteners from corn, sugar beets and sugarcane. Because mass production favors time and cost efficiency, sorghum has not been able to compete as a mainstream sweetener.
Production Difficulties
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Other difficulties in mass production are caused by the physical properties of sorghum plants. Sugarcane and corn are burned before they are harvested, freeing the stalks from their leaves and decreasing the cost of production. This is not possible with sorghum due the high concentration of juice in the stalks. "Food Processing" further notes that, unlike mainstream sweeteners, sorghum juice has a tendency to be very starchy. Boiling can result in a glutinous substance instead of syrup.
Purchasing
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Due to the relatively low supply of sorghum, most stores outside of those regions that grow sorghum don't stock sell sorghum products. For most people, the easiest way to satisfy a sorghum craving is through online retailers or mail order. If you live in an area that grows sorghum, "Food Processing" recommends you look for sorghum products "sold at roadside or in local farm markets."
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References
- Photo Credit buttermilk biscuits image by Karin Lau from Fotolia.com
