Molasses

Molasses is the thick, dark syrup left after sugar is extracted from sugarcane or sugar beet.

Characteristics

Contains about 60 to 70 % sugars on a dry matter basis.
Its main sugars are sucrose, glucose and fructose.
Rich in potassium, with calcium, magnesium and iron.
Traditionally used in silage, biol, bokashi and mountain microorganisms.

Role in the preparation: Serves as a source of readily fermentable sugars to feed the fermenting microorganisms.

Caution: Keep in a closed container in a cool place, since diluted molasses ferments on its own, and clean up spills as it is sticky.

Sources: Feedipedia (INRAE, CIRAD, AFZ, FAO) - Sugarcane molasses · Wikipedia - Molasses

Documentary information: this is neither a recommendation for use nor a plant-protection or veterinary claim. Check your country's regulations before any use.