In Lebanon artisanal apple molasses are used as an alternative to industrially-produced sugar, as well as being a means of sustenance for local people.
The procedure to produce artisanal apple molasses is relatively simple. The apples are harvested, cut and have their juice extracted. After a long boiling process they’re left in jars. The end result is a dense, viscous liquid which recalls the consistency and color of honey. As well as being a perfect natural sweetener, apple molasses are known for their remineralizing properties, having a lower caloric content than sucrose.
There are lots of challenges that the Mediterranean food sector faces in its struggle to stop the gradual loss of biodiversity and reduce rural poverty. The MedSNAIL project is tackling these issues by promoting the improvement and development of virtuous, small-scale, traditional food value chains.
How It’s Made is a new format for Terra Madre Salone del Gusto 2020. They are accessible for free on this site!
Cover image Wkipedia
Event languages: IT, EL, AR