Also called century plant, this family of succulents grows in the southwestern United States, Mexico and Central America. Though poisonous when raw, agave has a sweet, mild flavor when baked or made into a syrup. Certain varieties are used in making alcoholic beverages. Agave Nectar is a natural food sweetener. It may be used to sweeten any type of beverage or food. It is derived from the carbohydrates present in the Agave plant through a totally natural thermic (heat) process with absolutely no chemicals. The most valuable part of the Agave plant is its sugars. By far the main carbohydrate is a complex form of fructose called inulin or fructosan. These carbohydrates are broken down to produce a syrup with a high content of fructose (approximately 70%). Fructose is a simple sugar found mainly in fruits and vegetables. It has almost 50% greater sweetness than sucrose. This gives Agave Nectar advantages in both the food industry and health of the consumer.