Skip to main content

Making agave syrup is a process that has been perfected over many centuries. Discovered long before the invention of tequila, it was already cherished by prehispanic civilizations due to its sweet flavor.

Agave Syrup is made from the juice of the Tequilana Weber Blue Agave and owes its special sweetness to the agave’s high amounts of fructose. In fact, Blue Agave is one of the most noble and prestigious plants in Mexico, not only because of its iconic cultural status, but because it has been a cornerstone of its economy for decades: according to Yahoo Finance, the world market of Agave Syrup is currently worth USD 571 million, and is expected to reach USD 1,092 million in 2033.

This ambitious forecast is due to a single factor: fast-growing consumer interest in nutritious and sustainable alternatives to sugar. However, as it happens with sugar, not all agave syrups offer the same quality. Any brand seeking to incorporate agave syrup as a sweetener into its products must understand that its success will depend on finding the right supplier; in other words, on the efficiency and sophistication of the supplier’s production process.

At Nobazul, our priority is delivering excellence in all our products and operations. Thanks to our high-quality standards and the incorporation of modern technology in our production plant, we are able to produce a top-level organic agave syrup that meets the quality standards of more than 30 countries. The key is none other than our proven production process, which, in addition to ensuring the traceability of our Agave Syrup, is recognized by some of the most important international certifications, endorsing our best practices. To further understand how we guarantee quality, it will be worth examining our process, step by step.


How is Agave Syrup made at Nobazul?

Harvesting and cooking: It all starts with the careful selection and harvesting of the Blue Agave, our raw material, a process known as “jima”, which our expert jimadores carry out by hand.

Juice extraction and thermal hydrolysis: Once the agave hearts (also called “piñas”) are harvested, they are crushed to extract the juice. Later, the juice is cooked to break down inulin chains into fermentable sugars, mostly fructose and, to a lesser extent, sucrose and glucose. This is done using a diffuser, a machine where water and steam are added. Our diffuser has a capacity of 180 cubic meters, allowing us to produce thousands of tons of organic agave syrup per month.

Filtration: The agave juice, rich in fructose and water, exits the diffuser and undergoes a filtration process that removes any organic material that might still be present.

Evaporation: The agave juice is heated to evaporate the water, leaving a concentrated liquid with a higher sugar content. This step is crucial for achieving the desired consistency and sweetness.

Analysis and logistics: Once the syrup reaches the right concentration and passes quality checks by our laboratories, it’s ready to be bottled and distributed.


As a vertically integrated company, Nobazul cultivates its own agave fields, ensuring optimal conditions for the natural growth of our raw material. Thanks to our Hazard Analysis and Critical Control Point (HACCP) system, we control each stage of the process, from production to storage and distribution. By being able to guarantee safety, traceability, and quality, Nobazul is currently one of the main producers of Blue agave-derived solutions in the world.

To monitor the quality of our Agave, we possess two laboratories that adhere to the Official Mexican Standards (NOM) and Mexican Standards (NMX), both complying with national and international regulatory frameworks. Each laboratory has a specific function: the first conducts physicochemical and microbiological analyses during the agave syrup production process; the second, our innovation center, analyzes the profile of the finished product before bottling and distribution. Finally, our laboratories are supported by three renowned international labs: Intertek, Eurofins, and QSI, allowing us to guarantee the reliability of our results.


In addition to its nutritional benefits, agave syrup offers other advantages that stem from its specific production process: the official Mexican standard (NOM-003-SAGARPA-2016) states that agave syrup is a 100% natural product, made through a thermal process and without any added ingredients. Also, no animal-derived ingredients are employed, making it a 100% plant-based option for vegans and vegetarians. Agave syrup is becoming increasingly popular across a wide range of industries due to its versatility and the commitment to quality by responsible producers.

Are you interested in learning more about the qualities of our ample agave syrup variety? Go to the link and discover the vast selection that we can offer.