A vegetable sweetener derived from the rhizome of blue agave that has been used as a raw material for tequila since the 16th century. It has a lower GI value (*explanation below) than sugar and is said to have a higher sweetness, attracting attention as an alternative sugar. It is characterized by a caramelized rich taste, and a small amount of sweetness can be felt. It has no peculiar taste and can be used in a wide range of applications without losing the original flavor of drinks and dishes. The rhizome of blue agave is called piña (meaning pineapple) because of its shape. It has a diameter of 70~80 cm and weighs about 30~40 kg, and the piña is dug out of the soil with a farming tool called a core. *GI value is an abbreviation for Glycemic Index. It is a number that indicates the increase in blood sugar levels for each food, and generally those with a value of 55 or less are considered "low GI foods".