How Agave Syrup is Made
Blue agave (Agave tequilana) is a plant native to central Mexico. It is grown in fields, which are harvested when the plants reach the desired size.
The harvest involves removing all the leaves and roots, leaving only the core of the agave plant. The agave core is then pressed to yield a sap, which is then finely filtered and heated, until the agave syrup is produced.
Bottled in Denmark
The Agave syrup is transported across the Atlantic to Denmark, where it is processed and filled in retail glass and squeezy bottles, ready to be enjoyed.
Agave syrup comes from the agave plant. It grows in the volcanic soils of Mexico, where it has been used by native Mexicans for many centuries. Aztecs prized the agave plant, and believed it was a gift from the Gods. The syrup is particularly high in fructose, which makes it sweeter than table sugar, but gives it a lower glycaemic index (GI). Lower GI means that there are less steep fluctuations in blood glucose, and thus in the body’s insulin production .