As-Suwayda - SANA
Manufacture of grape molasses by natural drying through the sun's rays, contrary to the traditional method known for preparing it by boiling for long hours. A method in which Mrs. Lina Al-Bunni found an opportunity for seasonal domestic work as a micro-project, within her village of Al-Kafr in the southern countryside of As-Suwayda, which is known for making this crop.
Lina, who resorted to this method after an experiment she started years ago, as she explained to the SANA reporter, found that drying grapes under the sun for consumption at home gives a distinctive result in terms of taste, color and texture, so she decided to adopt this method and allocate an amount of the orchard's production of grapes for solar molasses every season.
And year after year, Lina’s reliance on this method increased instead of cooking grapes on fire, especially since it saves fuel consumption, as it needs to boil it for more than three hours continuously in the traditional way, as it became satisfied with a simple boil that does not exceed half an hour, with the greatest reliance on sunlight to dry it. To the extent that it can be preserved for the winter season.
Lina, the fifty-year-old woman, used to sell quantities of molasses every year, with the increase in demand for it for its distinctive taste and taste, by squeezing ripe, juicy grapes that are characterized by their sweetness and filtering the resulting liquid after the juice has stagnated to separate it from the aker, so that she then boils and dries it. She also helps her husband to sell raisins and prepare The provisions for her home are from the products of the earth.
What applies to Lina is what some women resort to in their homes, including Wadad Hamdan, who mentioned that she has been applying this method for two years as a household supply only of molasses, indicating that she found it to save time, effort and costs.
Among those who applied this method for the first time was Minwa Nakad, who found great benefit in it, as she obtained a product that bears purity, clarity, and a distinctive color, which encourages her to apply it next season, and expand without limiting herself to securing supplies only, but rather turning to selling.
According to the head of the Department of Agricultural and Family Rural Development in the Directorate of Agriculture in As-Suwayda, Engineer Mohsana Abu Samra, drying grapes is a method that was used in the past on a very limited scale in small quantities, and it began to increase gradually among some women in their homes, stressing its economic importance for providing fuel on the one hand and its health benefits because drying Preserves the nutritional value of the product, indicating at the same time that its application to large producers requires the presence of large areas for them to spread and dry the crop.
Long life
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