Word: blackstrap
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Dates: during 1940-1949
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...motor fuel supply, Cuba was going to be on short rations at least until spring eased the U.S. shortage and released tankers for the Cuban run. As a stopgap move, the government last week ordered sugar-mill owners to put aside 40 million gallons of blackstrap molasses for the making of alcohol. Combined with gasoline, the alcohol would soon go into motorists' tanks as carburante national, a low-grade, high-knock fuel...
...niggardly in the prices it offered for Cuban sugar that it failed to get a lot of sugar that might have been available. Outstanding example: in spite of the U.S. ceiling price of 18½? a gallon on blackstrap molasses, the U.S. in 1943 refused to offer the Cubans more than 6? a gallon. Result: the loss of the equivalent of 450,000 tons of sugar...
...only one flaw: war industry (synthetic rubber, explosives, etc.) is the big consumer of alcohol today, not hair tonic. And there is not enough alcohol. Smart sugarmen in Cuba and the rest of the Caribbean have converted all sugar possible into liquor instead of into the good alcohol base, blackstrap molasses. Reason: they get about $1 (800%) more a gal. Last month Foreign Economic Administrator Leo Crowley tried to force Cuban producers back into the molasses and industrial-alcohol business by limiting the amount of potable alcohol the U.S. would import in 1944 to 14,300,000 gal.-the already...
...real trouble. These corporations, conveniently represented at Washington by Frazer M. Moffat, formerly of U. S. Industrial Alcohol, and now chief of WPB's Alcohol Unit, are trying to monopolize the production of alcohol for explosives. But their plants cannot be adapted for distilling from grains. They use blackstrap sugar, and invert molasses as their raw products. And these maximum sugar demands have caused 1,300,000,000 tons of Cuban sugar to be diverted to their use. This sizable part of the sugar board is unnecessary, because the distillers of liquors could do the job without...
...order was designed to relieve not only a looming smokeless powder shortage, but the sugar scare (see p. 70). Most ethyl alcohol is normally made from molasses, a by-product of sugar. To increase their production, however, the regular alcohol makers have recently been using not just blackstrap molasses but whole cane syrup (high-test molasses), thus cutting into the sugar supply...