With three different uses, molasses is the sirupy residue that appears after sugar’s cristallisation stage. On the one hand, we use it in the making of traditional rums at the sugar refinery; on the other hand it provides a source of protein to enrich the nutrition of cows and other ruminants. Finally it is also transformed into bioethanol which has a number of uses (perfume, vinegars and pharmaceutical products, solvents…).