Production of Agave spp. and Mezcal

Abstract

Objective: Generate information about the production systems of Agave and mezcal in the state of Oaxaca.

Design/methodology/approach: Surveys were conducted with Agave and mezcal producers in the Central Valleys and the Sierra Sur of Oaxaca, key regions in this activity. Municipalities with the largest area of cultivation and production were chosen. The survey, consisting of 40 questions, addressed producer data, production systems, product characteristics, and main issues.

Results: Agave and mezcal producers in Oaxaca encompass different age ranges, from young adults to older adults. The area designated for cultivation varies widely, with an average of 4.96 hectares per producer. Although at least seven species of Agave are utilized, mezcal production mainly concentrates on four: A. angustifolia, A. potatorum, A. karwinskii, and A. americana var. oaxacensis. It is noteworthy that more than 83% of mezcal is produced artisanally, and the rest using ancestral techniques.

Limitations on study/implications: The findings highlight the need to better plan Agave cultivation, genetically diversify the plants, and strengthen phytosanitary control. Investment in infrastructure and training is also needed to improve mezcal production while preserving its traditional identity.

Findings/conclusions: In the Central Valleys and Southern Sierra of Oaxaca, agave and mezcal producers vary in age and education. Intensive and poorly planned cultivation causes economic uncertainty. Traditional mezcal production faces limitations in infrastructure, pests, diseases, and loss of genetic diversity, affecting the sustainability of the system.