Agave Syrup

Origin of the Product

During the year of the rabbit, in 1340, when Papantzin crossed a magueyal in the semi-desertic area of the náhuatl territory, to the north of the great Tenochtitlan, he discovered a liquid that was speeling on the land. He stopped to observe where it was coming from and he discovered that, among the pencas of one of the magueyes, was escaping a Quimichi or Netoro at full speed. When he was came closer, he observed immediately that this mouse of the mountain had made a hole in the Moyolotl or heart of that maguey in whose bottom had a transparent liquid that turned out to be very sweet and pleasant when trying it. It was the Neutli or aguamiel of the maguey.

With a sharp knife that he was always carrying in his belt, Papantzin cut the pencas of the maguey, picked up the juice and took it to his house. When his wife and children tried it, he realized that they also liked it. This was how Papantzin began to use the magueyes and the aguamiel as food for his family.

¿What is Agave Syrup?

It is a natural fructose-based edulcorant extracted from the Agave plant. In traditional form, the Mexican natives obtained a sweet juice called “aguamiel” from different Agave varieties. Some Agaves contains a high level of polifructose (or inulina). An enzymatic process that transforms the polifructose in simple fructose and dextrose syrup was developed, and its resultit is a natural and pure edulcorant called Agave syrup or Agave honey.

In the concentrated form of the extract of Agave, it has high content of FOS (Fructooligosacáridos), components that help the intestinal system function.

Benefits of Agave Syrup

• High fructose content.


• It is sweeter than refined sugar (approximately 1.4 times).


• The fructose is an equivalent edulcorant with approximately half of the calories of carbohydrates.


• Fructose doesn't stimulate the digestive secretion of insulin like other kind of sugars.


• It has less effect on the glicemic index.

Advertisements