How Is Agave Nectar Processed?
Introduction Agave nectar, more commonly called agave syrup, has gained a reputation as a healthy alternative to sugar. Some claim it benefits diabetics by not raising blood sugar levels. This has driven up the demand for agave syrup, and brought a boom to the agave industry in Mexico. Agave nectar can be expensive, due to the complicated harvesting process. Growing and Harvesting Agave is native to Mexico, and is the base for tequila in addition to agave nectar. It is a desert succulent, not a cactus. Varieties of blue agave, including Agave salmiana, Agave americana and Agave mapisaga, are usually used for processing agave syrup, though other colors and types of agave can also be used. Agave mature for seven to ten years before harvesting. At maturity, harvesters remove the leaves that shield the agave core. The core looks like a large pineapple and is called the piña. The piña is juiced, and the juice is filtered. After filtration, the liquid is heated to about 160 degrees F to trig
