Cane syrup or, more specifically, molasses, is produced from sugar cane. (Sulfured molasses is made from the young sugar cane, with the addition of sulfur dioxide during the extraction process, while unsulfured molasses is produced from mature cane minus the sulfur dioxide.) In production, the harvested cane plant is stripped of its leaves and then crushed to extract the juice. The juice is then boiled, concentrating it to produce the crystallization of the sugar. This process produces the sweetest form of molasses, known as first molasses. A second boiling and extraction of sugar produces second molasses, a less sweet and more bitter tasting syrup. A third boiling process constitutes blackstrap molasses, which includes the least amount of sugar but also contains some vitamins and minerals.