Done and Done. Rize up!
Molasses
Molasses is a syrupy, thick juice created by the processing of either sugar beets or the sugar cane plant. Depending on the definition used, Sweet Sorghum also qualifies as a molasses, although technically it’s a thickened syrup more akin to Maple Syrup than to molasses. The grade and type of molasses depends on the maturity of the sugar cane or beet and the method of extraction. The different molasses’ have names like: first molasses, second molasses, unsulphured molasses, sulphured molasses, and blackstrap molasses. For gardeners the sweet syrup can work as a carbohydrate source to feed and stimulate microorganisms. And, because molasses (average NPK 1-0-5) contains potash, sulfur, and many trace minerals, it can serve as a nutritious soil amendment. Molasses is also an excellent chelating agent
Several grades and types of molasses are produced by sugar cane processing. First the plants are harvested and stripped of their leaves, and then the sugar cane is usually crushed or mashed to extract it’s sugary juice. Sugar manufacturing begins by boiling cane juice until it reaches the proper consistency, it is then processed to extract sugar. This first boiling and processing produces what is called first molasses, this has the highest sugar content of the molasses because relatively little sugar has been extracted from the juice. Green (unripe) sugar cane that has been treated with sulphur fumes during sugar extraction produces sulphured molasses. The juice of sun-ripened cane which has been clarified and concentrated produces unsulphured molasses. Another boiling and sugar extraction produces second molasses which has a slight bitter tinge to its taste.
Further rounds of processing and boiling yield dark colored blackstrap molasses, which is the most nutritionally valuable of the various types of molasses. It is commonly used as a sweetner in the manufacture of cattle and other animal feeds, and is even sold as a human health supplement. Any kind of molasses will work to provide benefit for soil and growing plants, but blackstrap molasses is the best choice because it contains the greatest concentration of sulfur, iron and micronutrients from the original cane material. Dry molasses is something different still. It’s not exactly just dried molasses either, it’s molasses sprayed on grain residue which acts as a “carrier”.
wholesome sweeteners organic molasses
per 1 tablespoon/22 g, in 1 gallon of water/3.785 liters:
potassium: 730 mg/~20% of 3500 mg dv for k/730/3.785=192.86 ppm
calcium: 115 mg/~10% of 1000 mg dv for ca/115/3.785=30.38 ppm
magnesium: 8% of 400 mg dv for mg/.08*400=32/3.785=8.4 ppm
iron: 15% of 18 mg dv for fe/.15*18=2.7/3.785=0.71 ppm
vitamin b6: 10% of 2.0 mg dv for vit b6/2*.1=.2/3.785=.05 ppm
sugars: 10g
total carbohydrates: 14g
In addition to sugars, molasses contains significant amounts of potash, sulfur, and a variety of micronutrients. Because molasses is derived from plants, and because the manufacturing processes that create it remove mostly sugars, the majority of the mineral nutrients that were contained in the original sugar cane or sugar beet are still present in molasses. This is a critical factor because a balanced supply of mineral nutrients is essential for those “beneficial beasties” to survive and thrive. That’s one of the secrets we’ve discovered to really successful organic gardening, the micronutrients found in organic amendments like molasses, kelp, and alfalfa were all derived from other plant sources and are quickly and easily available to our soil and plants. This is especially important for the soil “micro-herd” of critters who depend on tiny amounts of those trace minerals as catalysts to make the enzymes that create biochemical transformations. That last sentence was our fancy way of saying - it’s actually the critters in “live soil” that break down organic fertilizers and “feed” it to our plants.
“Micronutrients occur, in cells as well as in soil, as part of large, complex organic molecules in chelated form. The word chelate (pronounced “KEE-late”
comes from the Greek word for “claw,” which indicates how a single nutrient ion is held in the center of the larger molecule. The finely balanced interactions between micronutrients are complex and not fully understood. We do know that balance is crucial; any micronutrient, when present in excessive amounts, will become a poison, and certain poisonous elements, such as chlorine are also essential micronutrients.
For this reason natural, organic sources of micronutrients are the best means of supplying them to the soil; they are present in balanced quantities and not liable to be over applied through error or ignorance. When used in naturally chelated form, excess micronutrients will be locked up and prevented from disrupting soil balance.”
Excerpted from “The Soul of Soil”
by Grace Gershuny and Joe Smillie
lucas formula : 100:100:200:60
Fat - 0g, 0%;
Sodium - 65mg. 3%;
Potassium - 800 mg. 23%;
Total Carbohydrates - 13g, 4%;
Sugars - 12g,
Protein - 1g,
Calcium - 2%;
Iron 10%;
Magnesium 15%
At Publix or Kroger you get
Gramdma's unsulfured
60 calories
Sodium 15mg
Potassium 150
Carbohydrate 15g
Sugars 10g
Calcium 4%
Iron 4%
Tree of Life
Unsulfured Blackstrap Molasses
45 calories
Sodium 15mg
Potassium 500mg
Carbohydrates 11g
Sugar 8g
Calcium 15%
Iron 20%
Magnesium 10%
---rize up!
