AGAVES SILVESTRES Y CULTIVADOS EMPLEADOS EN LA ELABORACIÓN DE MEZCAL EN SOLA DE VEGA, OAXACA, MÉXICO

Abstract

<p>To determine the species of agaves most used for the elaboration of artisanal mescal, as well as their productive attributes and availability, interviews with producers were conducted and a ranking matrix was obtained. The agaves with greater scores were: “arroqueño” (<em>Agave americana</em> L. var. <em>oaxacensis</em> Gentry); the “espadín” and the “coyote” (<em>A. angustifolia</em> Haw and <em>A. americana </em>L.) all with high yields, demand in the market, rooting among the producers, but scarce in the region. In a second group there was located the maguey “tobalá” (<em>Agave potatorum</em> Zucc) the most emblematic culturally speaking, with high demand in the region, but with a low yield; besides it is only found in the wild, so it is already scarce. In the last block the agaves found: were “mexicano” (<em>Agave aff. rodacantha</em>), “barril” (<em>Agave rhodacantha</em> Trel), “jabalí” and tobasiche (<em>Agave karwinskii</em> Zucc.). The maguey coyote (<em>Agave americana</em> L.) had the highest yield of mescal with 17.78 ml / kg / year, the maguey jabalí (<em>Agave kerchovei</em> Lem) had the lowest yield with 6.16 ml / kg / year, while the espadín (<em>Agave angustifolia</em> Haw) was in an intermediate position. The agaves that had a low yield, small boll size and medium local rooting were generally used by non-certified producers as fillings to complete production lots.</p>