Distilling agro‐extractivism: Agave and tequila production in Mexico

Abstract

AbstractThis article seeks to challenge the notion that the concept of agro‐extractivism be restricted to crops destined for export with little or no processing. Based on a study of agave and tequila production in Mexico, it argues that the domestic processing of biomass does not change nor necessarily compensate for the negative social and environmental impacts of upstream agricultural activities; it can in fact add to them. We seek to demonstrate this to be the case for industrialized agave–tequila production by adopting an approach that traces the flows of materials, pollutants and money, taking into consideration the degree to which transnational companies control the agave–tequila value chain, the portion of tequila that is exported, technologies, company–farmer and company–worker relations, relevant public policy, and environmental and social impacts. We analyse the polluting consequences of industrialized tequila production and show how the expansion and intensification of agave production since the mid‐1990s has been characterized by increasing volumes of biomass extraction, the emergence or exacerbation of different forms of environmental degradation, the marginalization of small‐scale agave farmers, and deteriorating working conditions for agave‐field workers. In addition, we briefly discuss traditional mezcal production as a socially and ecologically sustainable alternative model.