The production of agave sweetener involves extracting sap from the agave plant, typically the blue agave species. This process begins with harvesting mature agave plants, which can take several years to reach maturity. The core of the plant, known as the pia, is then processed to release its sugary sap. This extracted sap is subsequently filtered and heated to convert complex carbohydrates into simpler sugars.
Agave sweetener has gained popularity as an alternative to other sweeteners due to its lower glycemic index compared to sucrose (table sugar). This characteristic can lead to a slower rise in blood sugar levels after consumption. Historically, agave plants have been used for various purposes in their native regions, including the production of alcoholic beverages and as a food source. The concentrated form, recognized for its sweetness, has entered the global market offering a different sweetening option.