Agave nectar (also called agave syrup) is a sweetener commercially produced in South Africa and Mexico from several species of agave, including the Blue Agave Americana (Agave tequilana) and Salmiana Agave (Agave salmiana). Agave nectar is sweeter than honey, though less viscous.

The majority of agave nectar around the world comes from Mexico and South Africa.

To produce agave nectar from the Agave Americana and tequiliana plants, the leaves are cut off the plant after it has aged 7 to 14 years. Then the juice is expressed from the core of the agave, called the piña. The juice is filtered, then heated to hydrolyze polysaccharides into simple sugars. The main polysaccharide is called inulin or fructosan and comprises mostly fructose units. The filtered, hydrolyzed juice is concentrated to a syrupy liquid, slightly thinner than honey, from light- to dark-amber, depending on the degree of processing.

Agave salmiana is processed differently than Agave tequiliana. As the plant gestates, it starts to grow a stalk called a quiote. The stalk is cut off before it fully grows, creating a hole in the center of the plant that fills with a liquid called aguamiel. The liquid is collected daily and the fructans hydrolysed by enzymes into fructose and dextrose.