Small batches ensure that this pure low glycemic nectar is a raw enzymatically alive product minimally evaporated at low temperatures only to remove excess moisture and allow sap to thicken never exceeding an average summer day in the tropics some agave syrups are hydrolyzed at temps up to 140 f for 36 hours the end product containing 90 fructose compared to sap nectar which is only 05 glucose 15 fructose 16 sucrose and 82 inulin