Agave grows in the arid regions of Mexico and requires no irrigation or fertilizer. Therefore, organic agave can be grown in poor soil that does not support other food crops. To harvest, the spreading leaves are chopped from the agave piña and then the piña is transported to the processing plant. The piña is ground up with hot water, releasing the inulin from the fiber. The remaining fiber is filtered out, leaving dilute inulin syrup. Powdered inulin is made by drying the dilute inulin syrup.