Agave plants, a type of monocots, which are indigenous to hot and arid regions in Mexico and the Southern of United States. Some of them are also local to the tropical areas of South America. At Sisana, we use various Agave species as the raw materials in our production, such as Agave Salmanea (Green Giant) and Agave Tequilana (Blue Agave). These agave plants are mainly obtained from Jalisco, in the South West of Mexico. If you would like to know more about Agave plants, there is an extensive article here.
Agave products are made from a variety of agave plants. They are processed and sold in a number of different ways. At Sisana, we put a lot of efforts in producing high quality of agave products that match our customers’ needs, as well as providing suitable solutions that satisfying our customers. Therefore, we would like to provided you this guide helping you to understand the different types of agave products, their origins and how they are made.
Types of Agave Plants
While there are hundreds of different Agave species, there are several that are used more frequently for commercial products such as Agave nectar. Some of the main commercially grown Agave species are:
• Agave Tequilana (Blue Agave): Used to make Agave nectar, sugar and tequila. At this moment, Sisana does not currently stock this item.
• Agave Salmanea (Green Giant): Also used to make Agave nectar, sugar and inulin
• Agave Americana (American Aloe or Century Plant): Again, used for nectar, sugar and inulin
• Agave Angustifolia (Espadin Agave): Used to make Mezcal
• Agave Leguchilla (Agave inaequidens): Used for Raicilla
Types of Agave Products for Sale and How They are Made
Agave plants can be used in many mays, especially in commercial activities. Several types of agave are more often used by industries to produce different types of agave products for commercial purpose. For example, Agave Nectar (Syrup), Agave Granulated Sweetener, Agave Inulin Powder and Agave Tequila. Click here to learn more about the agave products we are selling.
Agave Syrup is a sweet, thick liquid with a similar taste and texture to honey. It can be used as a sweetener, in desserts or on many types of food. To create Agave nectar, once the Agave plant is 7-10 years old, it is cut down and harvested. The plants at this age are very large, and can weight anywhere between 20 and 60 Kg. The most useful part of the plant is called the piña, which is where the sap is extracted from. The sap is then filtered, heated at a low temperature (48 °C) where the carbohydrates are then broken down into sugars. The lighter and darker versions of Agave Nectar are made using slightly differing process, which is discuss in detailed further in the article. We have more in-depth information on Agave Nectar here.
Agave Granulated Sweetener (or Sweet Agave Powder) is a product developed by Sisana to provide an Agave sweetener that comes in powder form and retains a stronger flavor. To create Agave Granulated Sweetener, the same process for extraction of Agave Nectar is followed. However, after the syrup is made, it is spray-dried until all moisture is removed, creating a sugar-like powder. For further information on Agave Granulated Sweetener, see here.
Agave Inulin is highly soluble in cold water and has a neutral taste, making it great for sweetening beverages. Agave inulin improves the texture and tenderness of low-fat desserts which are often lacking in these areas due to an absence of ingredients. It also assists in keeping baked goods moist and acts as a binder in many foods. To create Agave inulin, the piña is cut down and ground up with hot water, which releases the fiber from the inulin. The fiber is then filtered out, leaving the inulin syrup. The powder is then made by drying the inulin syrup. At Sisana, we currently don’t sell this item, though there are other places where this product can be found, such as here.
Tequila is a popular alcoholic drink made from Agave. After harvesting, the piñas slowly baked, then shredded or mashed. The agave juice is then extracted, and poured into either a large wooden or stainless steel vat, and is then allowed to ferment into a wort. This is then distilled (normally twice) to produce the tequila. However, Sisana does not focus on this product, though in-depth information on Tequila can be found here.
Types of Agave Syrup
Agave syrup can further be broken down and classified, and is sold in a number of different forms. At Sisana, we offer natural and wild agave syrup in light and amber colors. Below is a detailed overview of the various types of Agave nectar. To find out how to best to use Agave nectarin food creation, see our guide here on how to use Agave nectar.
Natural Agave Nectar is produced from agave plants that are cultivated on farms. It follows the normal extraction process, and then mixed with Cane Sugar Juice. The advantage of this type of Agave nectar is that it creates a sweetener with great taste, which is much more cost-effective to use than other types of sweetener. Find out more on our natural agave nectar.
Difference between Light, Dark, Amber and Raw color Agave Syrups
Agave syrup can come in light, dark, amber and raw varieties. The differences are produced by controlling the level of filtration of salt and minerals in production.
Light Agave Nectar has a soft and more neutral flavor, meaning that it can be added to sauces, baked goods, beverages and other foods without altering their flavor. This is different from honey or barley syrup, which tend to change the flavor of the product they sweeten.
Amber Agave Nectar tastes mildly of caramel, and taste great in deserts and sauces, adding a mild, sweet flavor to dishes. It is most suitable to be used straight out of the bottle.
Dark Agave Nectar has a much stronger caramel flavor, and is ideal for meat, seafood and poultry dishes. It gives a distinct flavor to desserts, and is great as a topping for items such as pancakes or crepes. However, this type of agave syrup is not available at Sisana.
Raw Agave Nectar is produced at temperatures below 48 °C, making it a great option for raw food enthusiasts. It also has a mild taste, and is a subtle sweetener for many foods.