Tan Ky molasses village is bustling with preparations for Tet

Present at the molasses village of Tan Huong commune, Tan Ky district these days of December, the sound of sugarcane presses mixed with the bustling voices of people fills the entire countryside, the molasses furnaces operate at full capacity to produce the highest quality batches of molasses. Locals say that the raw material for making molasses is locally grown sugarcane. In the photo, transporting sugarcane from the fields to the molasses furnaces. Photo: Q. An

After the sugarcane is gathered at the furnace, workers load it in to press. According to Ms. Nguyen Thi Lan in Chau Nam hamlet, Tan Huong commune, to ensure the best quality of molasses, the sugarcane must be pressed on the same day. Photo: Q. An

In the past, most people used buffalo power to press sugarcane, but later, people invested in electric or diesel-powered presses, so productivity was higher. In the photo, sugarcane stalks are pressed tightly between two steel shafts. Photo: X.Hoang

After pressing, the sugarcane bagasse is squeezed to remove all the water. The sugarcane juice is filtered through a cloth to remove all the residue, while the residue is dried to be used as fuel, or sold to incense production facilities as an auxiliary material. Photo: X. Hoang

Entering the production season, the molasses furnaces in Tan Huong commune are always on fire these days before Tet to produce smooth, sweet molasses. The molasses furnaces mainly use sugarcane bagasse as fuel, thus reducing costs. Photo: Q. An

Ms. Nguyen Thi Lan said that when the sugarcane juice is boiled, use a mesh sieve to skim off the foam and impurities until all is gone. When the molasses boils, if you do not skim off the foam in time, the molasses will overflow and turn black and less delicious. Photo: Q. An

The molasses making process is the most elaborate, time-consuming, and complicated. The cook must stir continuously and evenly. When the sugarcane juice turns thick and golden brown, the molasses making process is completed after 3-4 hours. Photo: X.Hoang

Since the beginning of the season, Ms. Nguyen Thi Lan's family has pressed 110 tons of sugarcane, producing 8,000 liters of molasses. It is expected that her family will press 200 tons of sugarcane, producing 16,000 liters of molasses throughout the season. Molasses here is known to consumers in and outside the province for its delicious flavor and unique viscosity that few places can cook. Photo: Q. An

To turn sugarcane into fragrant, thick drops of honey with a characteristic yellow color, it must go through many stages. It is not only the selection of sugarcane varieties when planting, the process of caring for the plant to grow well, but while cooking, people must press the sugarcane through 4 times of filtering the residue and then put it in a pan to boil on a continuous stove. Photo: Q.An

Mr. Le Duc Thuyen - Chairman of Tan Huong Commune People's Committee said: Currently, the whole commune has nearly 30 households specializing in cooking molasses. Molasses output reaches about 225,000 liters/year, mainly concentrated in Chau Nam village. People start cooking molasses in the beginning of the 11th lunar month, until February of the following year. At the end of the year, the demand for molasses increases, especially in confectionery villages in and outside the province that come to buy, so molasses products are consumed strongly. Tan Huong molasses products have also achieved 3 OCOP stars at the provincial level. Photo: X. Hoang

Source: https://baonghean.vn/lang-mat-mia-tan-ky-nhon-nhip-chuan-bi-hang-tet-post283263.html