The term sorghum molasses is a colloquial expression incorrectly applied to sorghum syrup. Molasses is a by-product of the sugar crystallization from sugarcane juice. The primary objective for growing sweet sorghum for syrup is to obtain the highest possible yield of good-quality syrup at the lowest cost. Yield and quality of syrup are influenced by varieties, diseases, insects, weeds, soil-type, climatic conditions, cultural practices, and processing methods. Varieties will differ greatly in these qualities and in their adaptation to various soil and climatic conditions.
Most varieties are susceptible to one or more of the sweet sorghum diseases prevalent in Kentucky.
These diseases are a serious problem of the older varieties that have been grown for several years. Diseases can cause losses that range from a slight reduction in yield and quality of syrup to a total crop loss. It should also mature and be ready for harvest well in advance of the first killing frost. Select a variety that is adapted to the growing season in your area. Most of the new and improved varieties recently released possess most of the above characteristics.