Molasses is widely utilized across various biochemical and industrial sectors, including the alcohol and distillation industries, the yeast and monosodium glutamate (MSG) industries, and the animal feed industry—where it is commonly mixed with cassava and bagasse. It also plays an important role in the production of vinegar, soy sauce, and other seasoning sauces, making it a key component in the downstream industries of sugar production.

Molasses is a valuable by-product of sugar production, containing approximately 20% water, 30% sucrose, 32% invert sugar, 12% non-sugar organic substances, and 6% ash. On average, a sugar factory can produce 45–50 kilograms of molasses from every 1 ton of sugarcane processed. Therefore, the annual volume of molasses produced directly depends on the total amount of sugarcane crushed each year.

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