Planting of younger plants is also done during these early morning or later afternoon periods. The younger plants can be separated and replanted (cloning), allowing the parent continue to flourish. Planting can be done from a seed but agave shoots that come out of the plant when it is 3 to 5 years old are generally used, these shoots are called hijuelos. The harvesting, or Jima of the agave is done when the plant is mature, this will take from seven to 12 years. The Jima, is done by cutting all the leaves(Pencas) off the agave with a large sharp spatula attached to along stick (Coa de Jima) leaving only the heart of the agave (pina). The pina is then used in the production of tequila. The collected Syrup or juice is then run through a number of mesh screens to remove and collect any plant fibers and to obtain clarity.

Once the Syrup is thoroughly filtered, it is poured into large stainless steel vats and slowly heated at low temperatures of about 40 degrees celcius and for only 30-40 minutes. This is unlike any other agave. syrup, where it is usually boiled for up to 13 hours because of this, Dr. Manjit Kaur's Organic Agave Syrup has no bitter after-taste and has a lower Glycemic Index, making it safer for diabetics to consume. The heating is done on traditional adobe style brick stoves located in large bamboo wood-style huts.

The fire is fed with wood from an opening found outside the hut. This method prevents cross contamination. If the Syrup is allowed to be heated longer, a darker and stronger tasting syrup can be achieved. However, the taste can be too strong and alter the flavours of foods.