Agave Syrup Research Articles

RESEARCH OF CONSUMPTION PROPERTIES OF ORGANIC SYRUPS

The paper presents the results of research on organoleptic parameters, glycemic index, nutritional value and safety indicators of organic syrups. Organoleptic characteristics of syrups (taste, aroma, color and appearance) were studied by sensory analysis. Determination of glycemic index and nutritional value was carried out on the basis of analytical data by comparison. To study the content of toxic elements in the products used conventional methods: lead and cadmium were determined by the atomic absorption method, mercury – by the method of flameless atomic absorption. The objects of the study are: organic maple syrup “Maribel” 330 g (250 ml), country of production – Canada; organic agave syrup “Bio syrop z agawy” (650 g) – country of manufacture Mexico; Horizon organic rice syrup (450 g) is a country of production in the Netherlands. It was found that all the studied syrups have a pleasant taste and aroma, and the addition of organic syrups to the recipes of flour products can improve their organoleptic properties, giving an exotic flavor. Rice syrup has the highest glycemic index among the studied syrups (98). The lowest glycemic index is characterized by agave syrup (17), but such a low glycemic index is characteristic only of agave syrups of Mexican origin. The energy value of sugar and rice syrup is the same and is 396 kcal. At the same time, the lowest caloric content is a sample of maple syrup – 262 kcal. The same syrup contains the lowest amount of carbohydrates – 67.5 g / 100 g. Agave syrup contains slightly more carbohydrates – 76.37 g / 100 g. The fat content in syrups is very limited and contains 0.20 g / 100 g in maple and rice syrups, and agave syrup – 0.45 g / 100 g. The protein content of maple syrup is absent, and agave syrup and rice syrup are almost invisible – 0.09 g / 100 g and 0.60 g / 100 g, respectively. In terms of the content of heavy metal salts in syrups, the products can be considered safe. The lead content is the lowest in maple syrup (0.03 mg / kg), and the cadmium and mercury content is the same in all test samples and is 0.01 mg / kg and 0.001 mg / kg for each sample, respectively. Further research is planned to create recipes based on organic syrups and analysis of nutritional and biological value based on them.

Agave Syrup: Chemical Analysis and Nutritional Profile, Applications in the Food Industry and Health Impacts.

Agave syrup (AS), a food product made from agave plant sap, is a vegan sweetener that has become popular for replacing conventional sweeteners such as sucrose. As the demand for naturally derived sweeteners has grown in the last decade, this review paper addresses and discusses, in detail, the most relevant aspects of the chemical AS analysis, applications in the food industry, sustainability issues, safety and quality control and, finally, nutritional profile and health impacts. According to our main research outcome, we can assume that the mid-infrared-principal components analysis, high-performance anion exchange chromatography equipped with a pulsed amperometric detector, and thin-layer chromatography can be used to identify and distinguish syrups from natural sources. The main agave–derived products are juice, leaves, bagasse, and fiber. In sustainability terms, it can be stated that certified organic and free trade agave products are the most sustainable options available on the market because they guarantee products being created without pesticides and according to specific labor standards. The Mexican government and AS producers have also established Mexican guidelines which prohibit using any ingredient, sugar or food additive that derives from sources, apart from agave plants, to produce any commercial AS. Due to its nutritional value, AS is a good source of minerals, vitamins and polyphenols compared to other traditional sweeteners. However, further research into the effects of AS on human metabolism is necessary to back its health claims as a natural sugar substitute.

Temperature effect on sensory attributes, thermal and rheological properties of concentrated aguamiel syrups of two Agave species

In Mexico, Agave spp. is traditionally used for many purposes, currently for the production of syrup. Agave syrup can be obtained by thermal concentration of aguamiel sap from certain Agave species. In the present work, aguamiel concentrated at different temperatures (70, 80, 90, and 95 °C) and from A. salmiana and A. atrovirens species were characterized by thermal, spectroscopy, rheological, and sensory techniques. The thermal behavior of the syrups depended mainly on glucose and fructose content. In the spectroscopy analysis, the syrups presented bands between 1417 and 925 cm−1, corresponding to high carbohydrate content. The syrups showed a non-Newtonian behavior fitted mainly through the Power Law equation. Principal component analysis was performed on the sensory analysis to establish a tendency in the evaluated attributes. The sweetness was remarkable in the A. atrovirens syrups. The obtained results are essential in the characterization of agave concentrated and useful in the syrup addition to other food products.

Macronutrient and mineral contents in sweet sorghum syrups compared to other commercial syrup sweeteners

Sweet sorghum syrup is non-GMO, gluten-free, and can be produced free of additives and preservatives. Knowledge of the nutritional and dietary content of sweet sorghum syrups compared to other common food-grade syrups will expand their utilization as a natural and nutritional food ingredient. Proximate food attributes and critical minerals were measured in commercial high fructose corn syrup (HFCS), corn, honey, maple, sugarcane, agave, rice, and white grain (non-tannin) sorghum syrups and compared to ten commercial sweet sorghum syrups. Agave syrup was the highest (P < 0.05) source of fat (mean 2.1%) although fat varied (P < 0.05) with the agave brand. Protein content of sweet sorghum syrups ranged from 0.9 to 4.0%, with the mean (1.80%) nearly two-folds higher than the other syrups (0.96%). Sweet sorghum syrups contained markedly higher (P < 0.05) mean amounts of magnesium (120 mg) than the other syrups (5 mg). Potassium contents of all the sweet sorghum syrups were also very high (up to 1710 mg) and markedly higher (P < 0.05) than all the other syrups. Iron was negligible in servings of the syrups except for sweet sorghum which contained over half (52.7%) of the daily recommended value (13 mg). In this limited study, sweet sorghum syrups were rich dietary sources of magnesium, potassium, calcium, iron, and contained negligible sodium. • Sweet sorghum syrups contained higher amounts of magnesium than other syrups. • Potassium contents of all sorghum syrups tested were very high (up to 1710 mg). • Sweet sorghum syrups contained 52.7% of the daily value of iron needed. • Sweet sorghum syrups contained negligible sodium.

Effect of Three Types of Drying on the Viability of Lactic Acid Bacteria in Foam-Mat Dried Yogurt

In this research, foaming technology was applied to obtain powdered yogurt from commercial yogurt at lower temperatures than the typical temperatures used during the dehydration process; the viability of lactic acid bacteria (LAB) was evaluated after the application of different drying techniques (conventional drying, freeze drying, and vacuum drying). Three different formulas (F1, F2, and F3) based on a foaming agent (albumen), stabilizers (guar gum), and prebiotics sources (inulin and agave syrup) were developed. Foam stability was evaluated at different pH values through optimum time of foam (OTF), medium drainage time (MDT), and drainage volume (DV). Foam expansion (FE) and foam density (FD) were measured. The OTF ranged from 6 to 10 min. The MDT ranged from 4.3 to 27.3 min, depending on pH, while the DV varied from 14.1 to 16.2 mL only in F1. No drainage was evidenced in F2 and F3, showing the best stability. The F2 and F3 produced the best FE and FD values. The dried yogurt with different techniques showed a survival rate (SR) of up to 85% Log-CFU/mL, even with the conventional drying method. Sensorial trials were carried out in reconstituted product, with the freeze-dried yogurt showing higher scores. The foam formulas developed demonstrate the efficacy of both the dehydration of yogurt and the preservation of LAB.

Optimization of parameters of a single effect evaporator for agave syrup production

The objective of this study was the design and simulation of a single effect evaporator for an agave syrup production line, using as the main raw material, the aguamiel obtained from Agave salmiana produced in the ejido "Las Mangas" municipality of Saltillo Coahuila, Mexico. The design of the single effect evaporator was carried out by evaluating the equipment design variables (such as the raw material feed to the evaporator and its outlet streams) by the response surface methodology (RSM), with which it was possible to determine saturation temperature inside the evaporator (F1) and the feed temperature (F2), which allow optimizing the consumption and supply of the flow required for saturated steam entering the evaporator (S, kg/h) and the heat required for the operation of the evaporator (q, kJ/h) in yield to obtain agave syrup.

Study of quality indicators of fermented dairy foods

Samples of kefir products with a vegetable component addition were developed in the work. The rheological properties of the products were also studied in this paper. The strongest bond with the clot was determined in the samples with the vegetable component addition in the amount of 4 and 5%. An improvement in the rheological parameters of the kefir product was proven: a viscous structure, a reduced tendency to syneresis compared to the control sample. The functional and technological properties of dried food kelp and agave syrup used in the technology of the curd product were also investigated. Starter cultures with quail egg powder were selected for fermented dairy beverage.

Honey authentication in terms of its adulteration with sugar syrups using UV–Vis spectroscopy and one-class classifiers

This work proposes the use of UV–Vis spectroscopy and one-class classifiers to authenticate honey in terms of their individual and simultaneous adulterations with corn syrup, agave syrup, and sugarcane molasses. Then, spectra of aqueous authentic (n = 73) and adulterated (n = 162) honey samples were recorded. Before the construction of OC-PLS and DD-SIMCA models, different pre-processing techniques were used to removed baseline shifts. The best result obtained by DD-SIMCA using offset correction, correctly classifying all the samples in the test set. Therefore, the proposed methodology can be used as a promising tool to authenticate honey and prevent fraudulent labeling, affording security to consumers and providing an alternative to regulatory agencies. Moreover, it avoids laborious sample preparation and additional operational costs, since the analytical information is acquired using a routine instrumental technique, without the need for any sample preparation step, other than dilution of the samples in water alone.

A validated strategy to design efficient fermentation-industrial processes: agave spirit production.

An industrial process is profitable when its individual unit operations are efficient and thus, this work shows a guideline for designing efficient fermentation-industrial processes for agave distilled production based on a sequential approach of optimization, beginning in the laboratory and followed by the adjustment of the variable values using the evolutionary operation method for successful process scaling. The results at the laboratory showed that a starter inoculum containing a 5 × 106 cells/mL mixture of Kluyveromyces marxianus, Clavispora lusitaniae, and Kluyveromyces marxianus var. drosophilarum strains in a bioreactor containing agave syrup with 120g/L fermented sugar, processed at a constant temperature of 33°C and 1.0 VVM aeration for 1.6h, led to a fermented product with a 4.18% (v/v) alcohol content after 72h of processing time. The scale-up process results showed that the best operating conditions at the pilot-plant level were a temperature of 35°C and aeration at 1.0 VVM for 1.2h, which led to a fermented product with a 4.22% (v/v) total alcohol content after 72h of processing time. These represent similar performance values for both production processes, but each one worked with their specific values of process variables, which demonstrates that each level of production had its own specific values for process variables. The volatile compound analysis shows that both distilled products contained a similar profile of volatile components that provide fruity and ethereal aromatic notes pleasant to the palate. Therefore, the process design for agave spirit production at the semi-industrial level was successfully achieved.

Competitiveness and innovation in the pulquera industry, an economic analysis

Maguey is closely related to the marginalized areas of Mexico and lacks innovation processes; it mainly produces in Oaxaca for Mezcal and the production of pulque in Hidalgo and Tlaxcala. The objective of this study was to financially assess the pulque industry through its differentiation, generating a mead production project for agave syrup with respect to a project that only produces pulque considering the price volatility in states of Hidalgo, Tlaxcala, and Oaxaca. The hypothesis is that uncertainty creates opportunities that add value and benefit the producer. Method: Maguey pulquero prices and yields from 2005 to 2018 were obtained from SIAP. Production costs and investments were obtained from the Xamini S.P.R. of R. I. and were considered for the three states. The possibility of innovating pulque process from a traditional point of view through the Net Present Value (NPV) was analyzed; however, since it does not consider the price volatility, an evaluation was used using real options with binomial trees and Black-Scholes formulas with expansion scenarios to two hectares. Results: Hidalgo had, on average, the best yields, and which positions him as the main producer of this drink; however, its trend was downward. Oaxaca was the entity with the highest critical value (1.771) because it presented greater price volatility; therefore, the risk in investment is higher. Through the traditional evaluation, the projects in the pulque industry of Hidalgo and Tlaxcala were accepted with values ​​greater than unity, not so for Oaxaca. With the evaluation of real options, once it is innovated, the project increased six times more for Hidalgo and Tlaxcala increased 37 times more. The numbers turned positive for Oaxaca, but it did not recover the investment initially; a similar situation occurs when the option is given to expanding the innovation to two hectares. With the evaluation of real options, once it is innovated, the project increased six times more for Hidalgo and Tlaxcala increased 37 times more, for Oaxaca the Discussion: For a differentiated product such as agave syrup, the risk increases, but also the possibilities of increasing your income and being competitive in the market, which happens when the product is associated with the current needs of the consumer. This applies to Hidalgo and Tlaxcala, however, for Oaxaca, the project to differentiate the pulque industry is not very viable, since its production is irrelevant compared to mezcal. This study confirmed the hypothesis, when the product is differentiated in its production process, benefits increase, despite the uncertainty.

Effect of viscosity and rheological behavior on selective mass transfer during osmotic dehydration of mango slices in natural syrups

AbstractOsmotic dehydration of mangoes was investigated for the reduction of solids gain (SG) and potential use of natural syrups as osmotic solutions. Different osmotic solutions at 60 °Brix were used (made with sucrose, glucose, fructose, corn syrup solids (CSS), and agave syrup (AS) with or without added xanthan gum [XG] or inulin) during osmotic dehydration at 40°C of mango slices (0.4 and 1.5 cm thickness). Rheological behavior and viscosity of the different osmotic solutions were determined at 22 and 40°C. According to the results, increasing the viscosity and the sample thickness helped to reduce the sugar gain while maintaining an adequate water loss. The highest sugar gain was found for sucrose, glucose, fructose, AS solutions, and the lowest, for CSS solutions and XG added to AS. The impact of increasing apparent viscosity on SG was more pronounced for thin samples, indicating the importance of the Biot number on selective mass transfer during osmotic dehydration.Practical ApplicationsThis research aims to obtain osmotically dehydrated mangoes with low sugar content by using a natural multicomponent solution such as an AS with added ingredients. In this study, the role of solution viscosity combined to sample thickness in lowering SG during osmotic dehydration was elucidated. As well, AS used in this research as a model, is particularly interesting due to its rich content in vitamins and prebiotic (inulin) which levels up the mango nutritious values. This study would help industrials to offer healthier snacks, in particular for consumers who wish to reduce their sugar intake.

Characteristics of Thermo-Acidophilic Bacilli Strain Isolated from Agave Syrup

Characteristics of Thermo-Acidophilic Bacilli Strain Isolated from Agave Syrup

The effects of commercially available sweeteners (sucrose and sucrose replacers) on wheat starch gelatinization and pasting, and cookie baking.

A variety of sucrose replacers (SRs) are increasing in popularity for reducing sucrose usage in low moisture baked goods (cookies, biscuits, etc.). The goal of this study was to link SR physicochemical properties to their observed effects on starch thermal properties, including results from differential scanning calorimetry, rapid viscoanalysis, particle size analysis, and model wire-cut cookie baking performance. The 12 SRs examined in this study were: Truvia, Splenda, Swerve, coconut palm sugar, Monk Fruit, erythritol, Benefiber, Miralax, blue agave syrup, yacon syrup, Sukrín Fiber Gold Syrup, and date syrup. The onset gelatinization temperature (Tgel ) of wheat starch increased significantly (P < 0.05) as sucrose and SR concentration increased (0 to 60% w/w), with significant variations in Tgel found between different sweetener types at the same concentration. Generally, as solution concentration increased, the larger SRs (degree of polymerization [DP]> 10) decreased paste viscosity (peak and final), decreased granule swelling, and increased Tgel compared to the control (water). The smaller SRs (DP < 10) increased both paste viscosity (peak and final) and granule swelling, unlike the larger SRs, and did not increase Tgel as much as larger SRs. The SRs which performed similar to sucrose in model cookie baking (fracturability, spread, color, etc.) and effects on starch properties (Tgel , paste viscosity, and granule swelling) were yacon, Sukrín, date syrups, and coconut palm sugar. The results linking sweetener physicochemical properties to their effects on starch gelatinization, pasting, and swelling can be used to guide reformulation strategies for potentially reducing sugar and/or increasing fiber content in foods. PRACTICAL APPLICATION: Several commercially available natural sweeteners and polymers (coconut palm sugar, date syrup, yacon syrup, Sukrín Fiber Gold syrup, and Benefiber) show promise for reducing or replacing sucrose in cookies, and other low-moisture baked goods, based on their similar effects on wheat starch gelatinization, pasting, and swelling, as well as performance in cookie baking trials. Compared to sucrose, some of these ingredients have a lower glycemic response and higher dietary fiber content, and act as prebiotics, thereby providing potential health benefit.

Differential Effects of Chronic Ingestion of Refined Sugars versus Natural Sweeteners on Insulin Resistance and Hepatic Steatosis in a Rat Model of Diet-Induced Obesity.

While the detrimental effect of refined sugars on health has been the subject of many investigations, little is known about the long-term impact of natural sweeteners on metabolic disorders. In this study we compared the metabolic responses to chronic ingestion of refined sugars compared to various natural sweeteners in diet-induced obese rats. Wistar rats were fed a high-fat high-sucrose diet (HFHS) for 8 weeks and daily gavaged with a solution containing 1 g of total carbohydrates from refined sugar (sucrose or fructose) or six different natural sugar sources, followed by assessment of glucose homeostasis, hepatic lipid accumulation, and inflammation. While glucose tolerance was similar following treatments with refined and natural sugars, lowered glucose-induced hyperinsulinemia was observed with fructose. Consumption of fructose and all-natural sweeteners but not corn syrup were associated with lower insulin resistance as revealed by reduced fasting insulin and homeostatic model assessment of insulin resistance (HOMA-IR) compared to sucrose treatment of HFHS-fed rats. All-natural sweeteners and fructose induced similar liver lipid accumulation as sucrose. Nevertheless, maple syrup, molasses, agave syrup, and corn syrup as well as fructose further reduced hepatic IL-1β levels compared to sucrose treatment. We conclude that natural sweeteners and especially maple syrup, molasses, and agave syrup attenuate the development of insulin resistance and hepatic inflammation compared to sucrose in diet-induced obese rats, suggesting that consumption of those natural sweeteners is a less harmful alternative to sucrose in the context of obesity.

Agave Syrup as an Alternative to Sucrose in Muffins: Impacts on Rheological, Microstructural, Physical, and Sensorial Properties

Natural sweeteners, such as agave syrup, might be a healthy alternative to sucrose used in sweet bakery products linked to obesity. We evaluated the effect of sucrose replacement by agave syrup on rheological and microstructural properties of muffin batter and on physical and sensorial properties of the baked product. Muffins were formulated by replacing 25%, 50%, 75%, and 100% of sucrose by agave syrup (AS) and partially hydrolyzed agave syrup (PHAS), and by adding xanthan gum and doubled quantities of leavening agents. Rheological and microstructural properties of batter during baking were analyzed over the range of 25–100 °C. In the muffins, the structure, texture, color, and sensory acceptance were studied. The combination of agave syrup with xanthan gum and doubled quantities of leavening agents affected (p < 0.05) rheological and microstructural properties of the batters and textural properties of the low-sucrose muffins compared to the controls. The increase in agave syrup levels resulted in a darker crumb and crust. Sensory evaluation showed that AS-75 and PHAS-75 were the best alternatives to the control samples. Our results suggest a plausible substitution of up to 75% of sucrose by agave syrup in preparation of muffins, with physical and sensorial characteristics similar to those of their sucrose-containing counterparts.

El jarabe de Agave salmiana mejora la producción de interleucina 2 humana recombinante en Escherichia coli

The expression of heterologous proteins in Escherichia coli is strongly affected by the type of carbon source used. In this work, the expression of a synthetic codon-optimized gene of human interleukin-2 in E. coli BL21-SI, carrying plasmid pET12a-hIL2 is presented. Glucose, fructose or Agave syrup from Agave salmiana, were used as carbon sources for production of recombinant human IL-2 (rhIL-2) in 1.5-L bioreactor aerobic cultures using mineral medium. Codon optimization of the native hIL-2 gene eliminated the presence of 35 rare codons for E. coli, and improved the codon usage up to 76% compared with the native gene sequence. Cultures using 10 g/L glucose showed the lowest production of rhIL-2, and in contrast, cultures using fructose improved the production of rhIL-2 1.9-times. The utilization of fructose from Agave syrup enhanced the rhIL-2 production 3.9-times, reaching 103.42±6.61 mgIL-2/L. The specific rhIL-2 production rate (5.52±0.33 mgIL-2/gDCW·h) using Agave syrup was also the highest. These results indicate that Agave syrup stimulates the production of rhIL-2 and it is an inexpensive alternative carbon source. This research abilities the potential use the Agaves to produce alternative and valuable biotechnological products instead the alcoholic beverages.

Processing temperature effect on the chemical content of concentrated aguamiel syrups obtained from two different Agave species

Mexico has an enormous diversity of Agave species. The agave sap (called aguamiel) is concentrated to obtain a syrup. In this study, the aguamiel was obtained from two different Agave species: A. salmiana and A. atrovirens, then it was concentrated using four different temperature treatments (70 °C, 80 °C, 90 °C, and 95 °C). During thermal processing, the chemical, proximal, and sweetness analyses were determined. The temperature affected the color, samples treated at 70 °C and 80 °C were the darkest. The pH of the syrups was acidic (4.15 to 5.47). The moisture of the samples remains constant (ca. 40%). The fat value in the samples was under 1.3%, and the fiber was not detected in any of the samples. The A. salmiana syrup had the highest ash content (8%), A. atrovirens contain 50% less. In protein content, A. atrovirens syrups presented 8.5% and A. salmiana nearly 3%. The 5-hydroxymethyl-furfural was not affected by any of the used temperatures. A. atrovirens syrups contained more glucose (ca. 23%). The temperature affected the sucrose content; it was higher at 70 °C. The samples revealed the content of fructooligosaccharides, such as 1-kestose, 1-nystose, and 1-fructofuranosyl nystose. 1-nystose was detected only in A. salmiana syrups. The food analysis of these syrups was essential to understand the effect of the Agave species and temperature treatments used during the production of agave syrup.

Converting tequila vinasse diluted with tequila process water into microalgae-yeast flocs and dischargeable effluent

During tequila production from agave, wastewaters are produced, such as dark-colored vinasse. To add value to this vinasse, microalgae-yeast biomass was produced on vinasse diluted with tequila process water (first rinsing water of agave syrup production). In batch experiments, a vinasse concentration of 10 %v/v resulted in the highest biomass productivity, pH and microalgae growth compared to 20 and 30 %v/v. To ease harvesting, microalgae-yeast flocs (MaY-flocs) were developed in a sequencing batch reactor (SBR). A MaY-floc SBR was run with diluted vinasse (10 %v/v) enriched to 76 mg N-TA L−1, resulting in a doubled biomass productivity (49.5 ± 8.3 mg VSS L−1 day−1) of MaY-flocs compared to the best batch reactor performance. Based on response surface experiments, enrichment to 150 mg N-TA L−1 and 5.9 %v/v vinasse are recommended. The MaY-floc SBR system is a promising, novel technology to treat tequila wastewaters while producing settleable MaY-floc biomass of interest to aquaculture.

Addition Of Sauce Enhances Finger-Snack Intake Among Japanese Elderly People With Dementia.

PurposeThe previous study demonstrated that the addition of a sauce is an effective means of influencing the consumption of finger foods among French elderly people with dementia. However, it is unclear the relative importance of low-level sensory factors such as flavor and a semi-solid nature and high-level cognitive factors such as memory stimulation and familiarity to the effect of the addition of sauce on food intake. The present study investigated whether the addition of sauce affects finger-snack intake among Japanese elderly people with dementia who were not familiar with sauce dipping.Patients And MethodsA total of 21 patients with dementia who were recruited in a nursing home in Tokyo received a plate of cut baumkuchen (a very thinly layered German roll cake), which had pieces of baumkuchen both with and without sauce, at their afternoon snack time. The amount of food intake and the first choice between options were measured for each participant. We used chocolate (in Experiment 1, n = 21) and agave (Experiment 2, n =14) syrups as sauce samples.ResultsResults of both experiments demonstrate that snack consumption was greater for the with-sauce options than for the without-sauce options. A 90.5% of the participants in Experiment 1 and 64.3% of participants in Experiment 2 ate more snacks with sauce than without sauce.ConclusionThese findings imply that low-level sensory factors such as flavor and a semi-solid nature contribute relatively more strongly to the enhancement of food consumption with the addition of sauce than do high-level cognitive factors such as memory stimulation and familiarity, because Japanese elderly people are not always familiar with the custom of wiping up the sauce with food.

Toward a postcapitalist feminist political ecology’ approach to the commons and commoning

Feminist scholars are deeply involved in current global debates surrounding natural resource management. Looking at feminists’ engagement through the entry point of the commons and commoning, feminists’ voices are diverse. Somewhat separate from feminist discussions on commons and commoning, scholars of postcapitalist community economies have recently linked their scholarship to the study of commoning. This essay expands feminist political ecology’s approaches to the study of the commons and commoning by integrating some insights from existing eco- and autonomist Marxist feminims as well as postcapitalist community economies. We first discuss a postcapitalist feminist political ecology’ perspective. After introducing our site and methods, we explore the productivity of this framework through examination of the case of a women-led cooperative that has been producing agave syrup in rural Mexico for the last two decades. To conclude, we discuss several insights this approach may offer for transformative politics.