No Place for Modern Ways at Egypt 's Molasses Factories

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19 February 2019 10:02 WIB

Workers cook "black honey" molasses, made from sugarcane, at a small factory in Mallawi, Minya governorate, south of Cairo, Egypt. The production of molasses has survived modernity in Upper Egypt's Minya, where primitive tools and antiquated techniques are still used to make the sweet syrup. The black honey featured as a staple item in breakfast meals of many in Egypt, especially when the energy-rich food item was affordable to many. REUTERS/Amr Abdallah Dalsh

19 Februari 2019 00:00 WIB

The "black honey" molasses factory is seen as worker prepares sugarcane in Mallawi, Minya governorate, south of Cairo, Egypt. But the price of molasses has more than doubled over the past 10 years, according to the head chef of one molasses factory in Minya, nearly 250 km south of Cairo. "Ten years ago, a kilo of molasses used to cost 5 Egyptian pounds ($0.28) or 4 pounds ($0.23). Now, it costs 10 ($0.57) or 12 pounds ($0.68), and you know about the price hikes," said Refaat Abdel-Azziz Mohammed. REUTERS/Amr Abdallah Dalsh

19 Februari 2019 00:00 WIB

Workers carry newly harvested sugarcane stalks onto a truck to be used in "black honey" molasses production in Mallawi, Minya governorate, south of Cairo, Egypt. The price of the thick syrup has been driven up by the increased cost of planting the main ingredient, sugarcane, the chef added. To make the syrup, a big team is involved and plenty of labour goes into the process that involves juicing sugar cane into a heated pot, before rigourously stirring the juice. REUTERS/Amr Abdallah Dalsh

19 Februari 2019 00:00 WIB

A worker prepares sugarcane before cooking the sugar to make "black honey" molasses, at a small factory in Mallawi, Minya governorate, south of Cairo, Egypt. The liquid juice of the sugarcane passes through pipes into a room which heats the syrup to 200 degrees Celsius before allowing it to cool, turning into thick molasses once it does. The first record of the process dates back to 150 years and now, dozens of workshops are still operating in upper Egypt alone to meet the supply for the highly demanded black syrup. REUTERS/Amr Abdallah Dalsh

19 Februari 2019 00:00 WIB

A worker stirs "black honey" molasses, made of sugar, at a small factory in Mallawi, Minya governorate, south of Cairo, Egypt. Many of these factories still employ the early practices that went into making molasses over a century ago. To stir the hot liquid that eventually turns into molasses, men use large ladles and stand in the blistering heat of the vapour clouding the vision. REUTERS/Amr Abdallah Dalsh

19 Februari 2019 00:00 WIB

Egyptians eat a dish of the traditional Tahini meal with "black honey" molasses in Cairo, Egypt. The black honey is locally known as the "dessert of the people" and Egyptians mostly enjoy the spread during breakfast by mixing it with local bread and tahini, or even eating it raw. Many Egyptians even perceive the sweet liquid to be a healthier alternative to sugar. REUTERS/Amr Abdallah Dalsh

19 Februari 2019 00:00 WIB