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 trigger thermic hydrolysis. This separates out the carbohydrates from the simple sugars in the plant; the resultant fructose is concentrated to become agave syrup. Agave nectar has a consistency slightly thinner than honey.

Health Benefits

Proponents claim that because agave syrup comes from inulin, it is healthier than sugar. Inulin is a form of fructose. Fructose is sweeter than sugar, so you use less to sweeten products. However, due to lack of quality control, some manufacturers only produce 55-percent fructose, instead of the gold standard of 90 percent. The lower the fructose, the more you have to use. In a teaspoon by teaspoon comparison, agave and table sugar have the same amount of carbohydrates and calories, meaning there is no advantage to using an equal amount of agave syrup as you would use of sugar.

References

• Blue Agave Nectar
• Prevent Disease
• Popular Science