The Buzz
 
 
Wholemato Organic Agave Ketchup uses Agave Nectar farmed from the Agave Salviana. Agave, also known as the Maguey, has been used by Native peoples for at least 9000 years. Growing in the harsh desert environment of North Central Mexico, people learned to use all parts of the generous plant.
Agave Nectar is created from the “Aguamiel” harvested from the heart of the Agave plant. At the end of approximately 7 years, the Agave sprouts a stalk (up to 15 feet high) with seedpods to spread seeds for new plants. The sprout is clipped before it can begin growing and a bowl like cavity is created in the top of the plant. Twice a day, for six to eight months, farmers collect up to a liter of the Aguamiel.

The Aguamiel is filtered into an enzymatic reaction tank. An organic, vegan enzyme is added to break down the disaccharide sugar into fructose and dextrose. This mixture is then gently warmed to remove excess water. At the end of this simple three-step process, we have the magical Agave Nectar.

Agave is magical, because one serving of Wholemato Organic Agave Ketchup has a glycemic index of only 7! The glycemic index is a proven method of monitoring the impact your diet has on your blood sugar. Glycemic Research Institute tested our ketchup and determined
Wholemato Organic Agave Ketchup is Low Glycemic for Diabetics. We are proud to have a ketchup that tastes this good and can still be enjoyed by those suffering from diabetes.
 

 
 
 
 

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