Talk:Agave syrup

message: Unless they can be substantiated these statements should not be here. NPOV please!
:One of them (from Cuquio) does not use blue agave, but instead uses maguey to produce their syrup, which gives a poor quality product. For some reason the products from Guadalajara and The best agave syrup for your body must be low in fructose (less than 50%), low in glucose and cannot contain any other sugars.
Michael Fourman 05:58, 20 February 2007 (UTC)
thread_title:  Unsubstantiated commercial "knocking copy" 

message: OK, you guys exhausted my patience - any more reverting and the article gets protected. Work out an agreement on the talk page, that's what it's for. Stan 15:14, 21 February 2007 (UTC)
replies: text: Protected now. I'm half-inclined to stub it too, so that all parties have equal incentive to cooperate; I'll be watching to see how the discussion goes. Stan 18:54, 21 February 2007 (UTC)
thread_title:  Protection 

message: Okay, we now know that agave sap in its natural state was called aguamiel in Spanish.  An English translation of the Spanish Wikipedia article on aguamiel ( http://es.wikipedia.org/wiki/Aguamiel ):
::Aguamiel (translated as "Mead") is the sap that is contained in the heart of plants known like magueys; pertaining to the family of the agaves, specially of the pulqueros magueyes. The aguamiel is the basic material from which pulque is made, a spirit of pre-Hispanic origin that is still consumed in the states of central Mexico. Numerous properties of that country experienced a bonanza derived from the culture of the magueys for the extraction of aguamiel, although as of the 1930s, the aguamiel was displaced by the masificación in beer consumption. In order to extract the aguamiel it is necessary to hope to that the maguey matures approximately by eight years. The heart of the succulent one is drilled with a knife, and the tlachiquero -- the person dedicated to the extraction of the aguamiel -- introduces his acocote -- a bule of form extended -- in the orifice, from which aguamiel flows. In some regions of Mexico, the aguamiel is a drink of daily consumption, specially in the regions of the semi-empty hidalguense and potosino. It contains great amounts of sugars and proteins. Also one is used in the bread elaboration and other culinary creations to him of the settlers of the Mexican High plateau.
::See also:
::*Pulque
::*Maguey
::*Mayáhuel  Badagnani 23:52, 21 February 2007 (UTC)
replies: text: If aguamiel is indeed drunk as a beverage in Mexico, is it produced in the same way, and the same viscosity as what is sold in the U.S. as agave syrup/nectar?  I couldn't imagine drinking an undiluted, syrupy liquid such as agave syrup.  Badagnani 08:16, 23 February 2007 (UTC)
thread_title:  Aguamiel 

message: From the Spanish Wikipedia article on Mayáhuel, who was apparently the goddess of the agave, and agave beverages:
::Mayáhuel was the Mexican goddess of the maguey, and by extension, of the embriaguez. She is one of the deities related to the Earth, and in that sense, she is hermanada with others like Tonantzin (mother of the Gods), Cihuacóatl (the pattern of the women died in the childbirth) and Tlazoltéotl (the hungry lady of inmundicias, that so are the meaning of its name). In tatno that divinity of the vegetal world, is also a goddess of the fertility. For that reason, it shares attributes with Xilonen and Ilamatecuhtli, patterns of the maize; and with Chicomecóatl, Seven lady Serpent and patron of the maintenances (also Earth goddess). Mayáhuel was represented like a young person with the body painted of blue that was shown by one penca of maguey. Their attributes were the double cord in one of the hands, malacate of cotton without spinning, and the yellow spots in their face. Some times she was represented with a nariguera of jade and loading one vasija of mud. All these attributes share them with other divinities like the indicated Tlazoltéotl, and specially with Chalchiuhtlicue, the pattern of terrestrial waters. Like these two divinities, Mayáhuel was sign of the bad luck. That one that it was born in a day related to this goddess, insurance would have to finish badly: malacate of cotton and the two cords mean adultery and perdición, derived in cosmogonía mexica with the embriaguez. The husband of the goddess of the maguey was Patécatl, that designated in náhuatl some grass that added itself to the mead of the agave to produce pulque. Their children were the Centzon Totochtzin, or the Four hundred and Countless Rabbits, which he nursed (with pulque, of course) through the many chests that supposedly he had. [ to publish ] Legend of the creation of the maguey In principle Mayáhuel was a beautiful young person who lived with his grandmother, a Tzintzimitl stars that to try to prevent that it leaves the sun. In an occasion, Quetzalcóatl it convinced it so that it lowered to the Earth to love itself turned the branches of a branched off tree. But when her grandmother awoke and not vió to Mayáhuel, it called to other Tzintzimitlis so that they lowered to the Earth to help to look for him its granddaughter. When they approached the tree separated in two, then the grandmother, discovering to her granddaughter like a branch, breaks and leaves it the rest so that she devours another Tzintzimitl. Nevertheless the branch which Quetzacóatl had become remained intact. When the rest of the young virgin moved away to Quetzacóatl volume and it buried them. Of it it brought forth the plant of the maguey, of which pulque is extracted, used in the ceremonies like ritual drink and offering for the Gods. Thus, after its death, Mayáhuel became goddess.
::See also
::*Ve'ase Ometochtli God of pulque.  Badagnani 23:55, 21 February 2007 (UTC)
thread_title: Mayáhuel

message: Just removed the link added to references since it doesn't link to information about processes (as claimed). Here is the text from the linked page.
;Volcanic Nectar's Blue Agave Nectar is a low glycemic sugar substitute that is 4 times sweeter than table sugar. You can pour it over pancakes or mix it in with recipes as a great natural sweetener!
;Recent studies of our Agave Nectar have proven that Volcanic Nectar is Diabetic Friendy, contains no artificial fillers (like other mislabeled brands) and is the only agave that has been tested in the United States by an FDA recognized company to have a Glycemic Index of 27! Learn more about our test results or visit our FAQ for common questions about Agave Nectar.
 
;We offer Agave Nectar in many shapes and sizes. Our packages make great looking gifts for the casual cooker while others come in economy squeezable bottles, gallons or 55 gallon drums. We manufacturer our Blue Agave Nectar in Mexico, import and store it in Texas and Utah. 
Michael Fourman 04:28, 31 March 2007 (UTC)
replies: text: WP:SOFIXIT.  Badagnani 23:58, 2 April 2007 (UTC)
thread_title:  Spam 

message: I just removed a part about supposed mineral content that does not check out. Here's the nutrition data for agave syrup: http://nutritiondata.self.com/facts/custom/757544/1?quantity=3.0. It's got a little dietary fibre but the rest is just sugar. --InformationalAnarchist (talk) 16:32, 23 July 2010 (UTC)
thread_title:  Vitamins and minerals 

message: Agave nectar (also called agave syrup) is a sweetener... Why not the other way around: "Agave syrup (also called agave nectar)"? Technically, nectar is the sugared plant product secreted by the organs called nectaries, located either at the base of the perianth (floral nectaries) or outside of the flowers (extrafloral nectaries). Agave syrup is artificially created from the juice extracted from the core of the agave (or  from its quiote) so it's not a nectar. Why do we have to use an incorrect and presumably invented for commercial purpose terminology?--Mirrordor 02:25, 15 November 2010 (UTC)
replies: text: I see what you mean, but I think the key line in Wikipedia's naming policy is "Common usage in reliable sources is preferred to technically correct but rarer forms".  "Agave nectar" seems more common than "agave syrup", both on the internet as a whole and in the sources of this article.  So that should be the article title, and the first line ought to reflect the title.  A similar case was made at High performance liquid chromatography that the "P" in "HPLC" should really stand for "pressure", and that "performance" was coined as a marketing tool... But nevertheless, the marketing name has stuck, so that's the name of the article.  Adrian J. Hunter(talk•contribs) 15:35, 15 November 2010 (UTC)
replies: text: I'm way late to this party, but I'm wondering: is it acceptable to refer to the product as "syrup" throughout the article, since that's technically what it is? I'm trying to copyedit this article, and for consistency would like to refer to it as either "syrup" or "agave nectar" (both words together instead of just "nectar"). Divine (talk) 20:15, 19 July 2012 (UTC)
replies: text: It seems appropriate (consistent with Wikipedia policy) to use "Agave nectar" in the title (since that is the more common usage, and it also seems appropriate (factually accurate) to refer to the substance in question as "agave syrup" throughout the rest of the article, in acknowledgement of the fact that in this case "nectar" is essentially a marketing term that, while popularly understood, is clearly a misnomer. I would suggest that the article should make this clear.  — Preceding unsigned comment added by Explic8 (talk • contribs) 02:44, 7 January 2014 (UTC)
replies: text: I think that a careful reading of Wikipedia's naming policy suggests that "Agave syrup" might be an appropriate name.  In particular, it says "Ambiguous[6] or inaccurate names for the article subject, as determined in reliable sources, are often avoided even though they may be more frequently used by reliable sources", and meets all the naming criteria.  I'd thus suggest renaming it to "Agave syrup", which will also address 's concern.  —Quondum 19:26, 30 May 2015 (UTC)
thread_title:  What's in a name? 

message: It seems that there are allergens in the water of some species of agave, it'd be nice to find more information on the potential for allergens with the components involved (or a good source for the lack of it) in the syrup... 76.10.128.192 (talk) 14:26, 29 November 2012 (UTC)
replies: text: I could have been mistaken about any allergen being present, they'd more be calcium oxalates, which might well be eliminated in the sugar-reduction process, especially if an analysis shows the nectar content is mostly sugar. 76.10.128.192 (talk) 14:51, 29 November 2012 (UTC)
thread_title:  Allergen? 

message: That statement is highly dubious. Raw agave nectar has a somewhat bitter taste. I put it in my coffee and my coffee tastes about as bitter as a grapefruit. It really accentuates the naturally bitter taste of the coffee. Please taste something before you put in the odd statement of "fact." Lighthead þ 21:05, 23 July 2013 (UTC)
thread_title:  Raw - mild, neutral taste? 

message: Does anybody know if agave (plant or syrup) contains histamine or is a histamine-liberator? I could not find nothing about it in the web. Histamine is triggering in some people with "histamine intolerance" a pseudo-allergic reaction. Thanks! --Horia mar (talk) 17:42, 3 February 2015 (UTC)
thread_title:  Histamine in Agave? 

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