Description

Loving Earth's agave syrup which we supply is grown by the Aztecs in the Ixmiquilpan region of Mexico. Agave is central to their culture and they have been cultivating it for thousands of years. Our certified organic, wild-crafted agave syrup is a delicious, low glycemic index (GI) sweetener that tastes somewhere between honey and maple syrup. The dark, unrefined agave has a rich vanilla-like aroma and deep wild flavour.

Nutritional qualities

Minimally processed agave provides vitamins, minerals and enzymes that are not found in other processed sweeteners. Our unfiltered dark agave syrup has a wide spectrum of minerals and phytonutrients.

The main form of carbohydrate in agave syrup is a complex form of fructose called inulin or fructan. This is absorbed slowly into the bloodstream giving it a low glycemic index and is therefore diabetic friendly. It is also the perfect sweetener for children as it does not significantly raise blood sugar levels, preventing the highs and lows associated with sugar intake and instead provides a sustained, steady source of energy.

Processing

The agave nectar is derived from the Wild Maguey (Agave Salminae). The Ixmiquilpan indigenous growers association hand harvest the nectar. One cactus can produce as much as 2 litres of juice a day. Juice is collected twice daily, and one cactus can continue producing juice for up to three months!

The juice is concentrated into syrup through vacuum evaporation. This lowers moisture content, preventing fermentation. Low temperature evaporation, no higher than 40 degrees celsius, maintains the agave's nutritive qualities. The juice is then treated with a vegan-friendly enzyme that converts complex carbohydrates into simple sugars. Our agave is a raw product.

About the growers

In the region of Ixmiquilpan of central Mexico an indigenous group called the Hnahnu has been able to successfully commercialise agave syrup. This is a semi arid region and the main species of plant is the wild maguey (Agave salminae). In this area like many of the poorer areas of Mexico many of the men had gone to the US to work and there were whole villages without any men at all. However now that the new industry of harvesting the nectar of the wild maguey and processing it into agave syrup has been established this has created sustainable income opportunities for the local men and women.

Sourced mainly from the Loving Earth website with permission