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BIO Agave syrup

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BIO Agave syrup


Agave syrup as sweetener:

Agave tequilana, commonly called as ''blue agave'' is a suculent plant endemic to Mexico. The high production of fructose in the core of this plant is the most important characteristic of the plant, making it suitable for the preparation of Tequila, sweeteners and inulin.

Blue Agave

The plant is native to Jalisco, Mexico, and South-America. For the Aztecs, the agave was meat, drink, writing material, needles and nails. The Blue agave favours heights and altitudes of more than 1,500 meters, grows in rich and sandy soil and has medium-blue narrow leaves. The specific blue Webber agave for our syrup, is grown in special plantations and fields. It takes from 6 to 7 years to harvest and thus, produces a high quality Agave Syrup. In the 3rd year Agava sprouts, starts to grow and in the 7th year the plant is mature. When the shoots are 50-60cm big, the plant is cut down and the agave is harvested. The leaves are picked for textiles and the heart inside is cooked for the agave juice. The syrup is obtained by the physical process of extraction and purification of naturally-occurring inulin in the blue agave plant, followed by a heat hydrolysis process.


Our agave syrup comes from Mexico and is a natural fructose sweetener extracted from the blue Webber agave plant. It is in a form of liquid, 1.4 times sweeter than refined sugar and with nearly half of the amount of carbohydrate calories. It also has a low glycemic index which makes it diabetic friendly.


Agave syrup can be used as a sweetener in beverages and jams, cakes cookies and candy, sauces, spreads, dressings and condiments or even in cosmetics. It can serve in squeeze bottles as a table sweetener.


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Article number: 81001