Blue agave
are not cacti, but similar to the succulent aloe vera.
Agave is probably best known as the plant from which tequila is made, but it also provides a nectar that has long been considered a natural sweetener. There are more than 100 varieties of Agave plants, but the blue agave is considered to be the best species for making agave nectar.
Mexican Agave
While it is theoretically possible to make agave nectar outside of Mexico, the process requires access to live plants. The majority of the world's blue agave production is limited to Mexico. Mexican laws pertaining to agave nectar limits production to several states, with most of the nectar originating in Jalisco. But no matter where the plant originates, the process of making the nectar is the same.
Extracting Nectar
When an agave plant is seven to 10 years old, the plant's leaves are removed. The remaining ball, or base, of the plant is removed from the soil and taken to a manufacturing facility. The ball is heated to a temperature of not more than 118 degrees Fahrenheit; higher than 118 and the nectar may turn into tequila. The ball is chopped up and filtered to extract the remaining juices. The juices are then run through a centrifuge to remove impurities.
Other Methods
The majority of agave nectar continues to be created using the heating method. There has been some limited commercial experimentation that uses enzymes to break down the ball of the plant, but it has not proved popular with manufacturers, primarily because the enzymes change the flavor profile of the nectar.
Tags: agave nectar, blue agave, more than
