Syrup Sorghums for Texas

1 L-5146 Syrup Sorghumsfor TexasS. D. Livingston and C. D. Coffman**Professors and Extension Specialists, Agronomy, Texas A&M UniversityTexas Agricultural Extension Service Zerle L. Carpenter, Director The Texas A&M University System College Station, TexasThere remains a great deal of interest in makingsorghum Syrup the old-fashioned way, and this hasoften been the focus of sorghum festivals aroundcertain communities in East and Central sweet Sorghums provide molasses that isclear, medium, or strong in both color and Syrup acquires its flavor or tang chiefly fromorganic acids that are present in the juice.

2 It is highin iron, especially if evaporated in iron trays or term molasses is a misnomer, since molassesis a by-product of sugar manufacturing. Sorgo syrupproduction reached its peak in 1920, and the industrydeclined steadily until almost totally displaced bysugarcane and sugarbeets. Texas apparently does not have a Syrup sorghumseed collection, and most producers obtain theirstocks out-of-state. Sometimes even the sorghumcane is brought in from Louisiana or of sorghum seed collectionsare maintained at Louisiana State University and the Meredith Mississippi Experiment seed is available in 50-pound bags from a few seed companies that cater to the syrupmaker.

3 The Shamway Seed Company in Rockford,Illinois, carries both Sugerdrip and Honeydrip. The Meredith Mississippi Experiment Station hassuch varieties as M81E, Dale (100-day maturity), andThesis. Milsap (named after Milsap, Texas ) is a 90-daysyrup sorghum . Texas -seeded Ribbon Cane requiresabout 120 days to mature, gets 7 to 8 feet tall, and isrumored to be the same as , Sumac, Honey (may be same asHoneydrip), and Black Amber are four additionalvarieties of sweet sorghum that have been widelyused in Syrup production. Honey is a late-seasonvariety, while Orange and Sumac are medium andAmber is and Site to high-fertility soils should be selected with good the use of manures, as this will have anunfavorable effect on the quality of the the ground the same as for or sweet sorghum should beplanted the same time and depth as sorghumplanted for grain, usually 2 to 3 weeks followingnormal corn planting dates.

4 Planting rate willdepend on seed size and germination, but generallyrequire 6 to 10 pounds of seed per acre resulting ina 8- to 10-inch row spacing. Thick stands should should be harvested whengrain is in the late-milk or medium-dough stage forbest Syrup quality. All leaves are stripped from stalksand heads are removed along with the uppermost 2or 3 internodes. Juice from the upper internodes andpeduncles is higher in starch and minerals than thatfrom the remainder of the stalk. These componentsinterfere with Syrup extraction and quality andrequire separation later in not cut more sorghum than can be processedin 1 or 2 days.

5 If the weather is hot , processingshould proceed as soon as possible to preventheating (impairs Syrup quality).Good sorghum fields will yield 15 tons per acreand each ton will derive 8 to 20 gallons of acre of sorghum may produce 75 to 150 gallonsof Syrup , with difference resulting from the type ofmilling and processing , variety selection, growingconditions, and management practices. Quality of sorghum Syrup isevaluated on thickness, clarity, color, and taste. Color and Density: Overcooking tends to darkenthe Syrup , and a better color will be retained if thesyrup is cooled somewhat before it is canned.

6 Syrupis finished when it has reached the correct , this is when Syrup temperature reaches 15 degrees above the boiling point of water. Thedensity of the finished product will be about per this density the Syrup is approximately 70percent sugar and pours readily. Malt diastases issometimes added to hydrolyze the remaining starchinto glucose, thereby preventing thickening andjellying. Clarity: After deriving the juice from the mill, thejuice is allowed to settle and is strained before itenters the evaporating pans. When heat is applied tothe juice, much of the starch is made soluble, butcertain proteins and other non-sugar substancesbecome coagulated and either settle or rise to thesurface.

7 These must be skimmed regularly andinclude plant fragments, soil, coagulating proteins,fats, gums, and waxes. This process is frequently helped along withphosphoric acid or lime, which neutralizes the acidicjuice and precipitates many of the impurities. Whilecanning at 180 F, the Syrup will improved if passedthrough a muslin strainer or filter sufficient toremove the finer yeast extractcontaining invertase (enzyme) can be added tochange part of the sucrose (cane sugar) to dextrose(glucose) and levulose (grape sugar). Good-qualitysyrup with a long shelf life contains 13 to 17 percentsugar, of which 10 to 14 percent is sucrose.

8 Whenmore cane is cut than can be processed in 1 to 2days, the stalks rapidly lose sucrose (cane sugar) byinversion to dextrose and levulose. If too muchconversion occurs, these syrups will be thinner andof inferior Syrup or molasses is valuedas a topping for pancakes, biscuits, ice cream, anddesserts, but has a slightly stronger taste than canesyrups. sorghum molasses is easily substituted inrecipes for cookies, sweet breads, and many of the older generation who have kept sorghum - Syrup -making alive haveretired to less arduous activities. Only through thehanding-down of family crafts and traditions havethese types of skills been passed on from generationto generation.

9 Syrup -making is a working reunion for somefamilies and a source of extra income for those whoshare their pioneering skills at festivals and farmers markets across Texas . Not all of the 1,000-poundmills and presses are of older vintage. Some ofthese are newly manufactured and are available forthe young at heart .For More Information. Helm, C . A., and Beasley, R., Growing Sorghumand Making sorghum Syrup . Univ. of Mo. Circular235, , William C . Making Syrup for Profit . Ga. Bulletin 686, , I. E., Coleman, O. H., and Dean, J . S. Culture of Sorgo for Syrup Production.

10 USDAF armers Bul. 2100, programs of the Texas Agricultural Extension Service are open to all people without regard to race, color, sex, disability, religion, age, or national in furtherance of cooperative Extension Work in Agriculture and Home Economics, Acts of Congress of May 8, 1914, as amended, and June 30, 1914, incooperation with the United States Department of Agriculture. Zerle L. Carpenter, Director, Texas Agricultural Extension Service, The Texas A&M University 10-95, NewAGR 15 The information given herein is for educational purposes only. Reference to commercial products or trade names is made with the understanding that nodiscrimination is intended and no endorsement by the Texas Agricultural Extension Service is Gregory, EditorRhonda R.