Sorghum is cut from the field, its tops cut off, and its leaves stripped from the main stalk. Juice is extracted by running the sorghum through the rollers of a press, then poured into the long, baffled pan called an evaporator. The raw juice is heated two to four hours to remove impurities and reduce water content, while constant stirring prevents burning and occasional surface skimming removes impurities. When the hot juice changes to a thick, dark-brown syrup, it becomes molasses and is drawn off through a strainer into containers.