Production of Agave spp. and Mezcal

Resumen

Objective: To generate information on the production systems of Agave spp. and mezcal in the state of Oaxaca.

Design/methodology/approach: Surveys were conducted with Agave spp. and mezcal producers in the Central Valleys and Sierra Sur regions of Oaxaca, which are key areas for this activity. The municipalities with the largest cultivated areas and highest production levels were selected. The survey, consisting of 40 questions, covered producer information, production systems, product characteristics, and main challenges.

Results: Agave and mezcal producers in Oaxaca represent a wide range of ages, from young to older adults. The cultivated area varies considerably, with an average of 4.96 hectares per producer. Although at least seven Agave species are used, mezcal production is primarily concentrated on four: A. angustifolia, A. potatorum, A. karwinskii, and A. americana var. oaxacensis. Notably, more than 83% of mezcal is produced through artisanal methods, while the remainder is obtained using ancestral techniques.

Limitations of the study/implications: The findings underscore the need for improved planning of Agave cultivation, greater genetic diversification of plants, and strengthened phytosanitary control. Investment in infrastructure and capacity building is also necessary to enhance mezcal production while preserving its traditional identity.

Findings/conclusions: In the Central Valleys and Sierra Sur regions of Oaxaca, Agave and mezcal producers differ in age and educational background. Intensive and poorly planned cultivation practices generate economic uncertainty. Traditional mezcal production faces limitations related to infrastructure, pests, diseases, and loss of genetic diversity, all of which affect the sustainability of the production system