Cooperation and Development

From 2014 to 2015, a collaboration with the University of Florida focused on researching and experimenting with the production process of sweet sorghum syrup. The study encompassed essential production steps such as cultivation, harvesting, removal of leaves and panicles, crushing, pressing, filtering, concentrating, and packaging.

Through this collaboration with the University of Florida, valuable practical validation and technical support were obtained, significantly advancing the development and application of sweet sorghum syrup. However, the experiments also unveiled critical issues that impact the development of sweet sorghum syrup.

Firstly, it was discovered that the absence of dedicated harvesting machinery for sweet sorghum resulted in a lower extraction rate of the syrup and underutilization of byproducts such as stalks, leaves, and panicles. To address this situation, efforts should be directed towards developing and introducing specialized harvesting machinery to improve production efficiency and maximize the utilization of sweet sorghum's every component.

Secondly, it was found that the harvesting period for sweet sorghum is relatively short, lasting only around four months in the Florida region. This duration falls significantly below the harvesting period of sugarcane in local sugar factories, negatively impacting the potential of sweet sorghum syrup as a bioenergy feedstock. To enhance the competitiveness of sweet sorghum syrup, alternative approaches or methods that can extend the harvesting period need to be explored.

By solving these problems, the production process of sweet sorghum syrup will be further improved, the yield and quality will be improved, and the development of sweet sorghum syrup as a potential food and bioenergy raw material will be promoted.