In Search of the Blue Agave: Making your own Tequila Making your own tequila Every month I get two or three emails or requests on the forum for advice on how to make tequila, usually from someone who wants to grow a few blue agave around the house and make their own alcohol in their basement or garage. Every month I try to explain to these writers the basics of tequila production, the nature of the denomination of origin and some elements about spirit production. Here are all those questions answered on a single page. First, you can make your own tequila, but there are three essential requirements you must meet: Your blue agave is grown in one of the five states of Mexico proscribed by Mexican law. Your operation is located in one of those five states. You have all the approvals and certificates from the Tequila Regulatory Council and have passed all their inspections. Since tequila is a Mexican product, nothing made outside the designated areas can be legally called tequila in any country that is either a member of the World Trade Organization, NAFTA, or has signed any of the other international trade agreements. If you don't meet these three requirements, you cannot make tequila. Period. That has not stopped companies from producing blue agave spirits, however.

They cannot be called tequila or even use any name that suggests tequila or the Mexican government will appeal to the federal government in your country and start legal action against you (as J. B. Waggoner found out with his Tequemila agave spirit). Blue agave spirits or agave elixirs made outside Mexico - or even made within Mexico but simply not labelled as tequila - are available on the market today. You cannot call the product mezcal, either, because it is also protected by a similar denomination of origin. The other consideration is that making any distilled spirit may be subject to stringent federal laws, and require both local registration and approval. While making beer and wine at home may be legal and unlicensed, generally making distilled spirits isn't. Governments collect taxes on distilled spirits and take a dim view of anyone who makes spirits without paying those taxes. Typically half the cost of a bottle of spirits is taxes, so it's a big source of governmental revenue. A licence is required in most countries - Canada and the USA in particular - to distill alcohol, so the government can be sure to collect those taxes.

That doesn't mean you can't do it, but that you must comply with your national regulations to do so. Another issue is that distillation requires the proper equipment, which can prove rather expensive to the home distiller. And even with that equipment, it can still be dangerous. Alcohol is very volatile and flammable. You have to exercise caution and skill when distilling. Again, doesn't mean you can't do it with inferior or inexpensive equipment, but your results will only be as good as the tools you used to make them. The initial investment in good equipment often deters 'craft' distillers. Unlike many spirits where you can work from beer, sugar or molasses, tequila has a more involved process because the raw materials are not ready to use right from the fields. You have to figure out a way to cook or roast the agave heads in order to turn the starches into fermentable sugars. A home oven will only it one or perhaps two split agave heads at best, and you will have to cook them for at least 24 hours, tying up your oven all that time. You could, of course, build a larger oven, or even buy a commercial oven to cook more agave at once.

But again the cost will deter most individuals. And even if you do all this, are you sophisticated enough to know how and when to separate the heads and tails from the corazon of the distillate? That's a skill that takes years to acquire. A final concern is the time it takes to produce tequila. The blue agave takes eight to ten years to mature, but may take longer in different climates outside its native growing region. Even if you meet all the regulatory and safety requirements, and you still want to make your own blue agave spirits, you won't start to see production for at least seven years, assuming you planted the typical one-year-old shoot. And, of course, you have to ask yourself from where you will get those agave shoots, enough to grow a sufficient quantity to make production worthwhile. Many tequila producers will not sell you the shoots simply because they don't want to encourage competition outside their own borders. However, agave growers may do so because they have a glut of plants and may look to any source of income from them - but you would have to be on site to be sure you are not being sold weak or diseased shoots.

You would also have to be sure your local environment met all the agave's needs for rainfall, nutrition and climate. If not, they may not grow as expected, and may require watering or fertilizing. So while it is possible to make an agave spirit, the time, expense and effort is probably not worth it for most individuals. Better to spend your money on tequilas from companies who already produce quality tequila. And perhaps invest in a trip to Guadalajara where you can visit the tequila producers and the fields to really appreciate the amount of time and effort that goes into the making of the spirit. Tequila - A Bit of History of Tequila, The Essence of Mexico Tequila Añejo Tequila Extra-Añejo <a href="" target="_blank"><img src="" border="0" alt="" /></a> Tequila - A Bit of History By Ryan Thomas - Article from Los Cabos Magazine - Issue #8 - October 2002 No other liquid is surrounded by as many stories, myths, legends and lore as tequila and its sister beverage mezcal. As wine and whisky have taken their place in modernized western culture, so too has tequila.

Once only a drink for bandidos and rancheros, tequila is as much at home in the fist of today’s business yuppie as a cup of Starbuck’s coffee. While plenty have sampled various breeds of this zesty spirit in the form of a margarita, many more are discovering that good tequila is a drink to be enjoyed like a fine cognac or scotch. Many have put away the salt shakers and sliced limesthey sit down, relax and savor the taste of liquid fire sip by sip! As North America’s first distilled drink, and its first commercially produced alcohol, the history of tequila is long and rich. Its roots reach back into pre-Hispanic times when the natives fermented sap from the local maguey plants into a drink called pulque. The history of tequila’s development from the traditional beverage to the modern spirit parallels the often turbulent, chaotic growth of Mexico herself, and is equally obscure to outsiders. Mezcal wine, tequila’s grandparent, was first produced only a few decades after the Conquest that brought the Spaniards to the New World in 1521.

It was variously called mezcal brandy, agave wine, mezcal tequila and finally simply tequilaappropriately named after Tequila, a small town in a valley in Jalisco state, México. The word tequila itself is a mystery. It is said to be an ancient Nahuatl term. The Nahuatl were the original people who lived in the area. The word means the place of harvesting plants. Agave, the plant from which tequila is distilled, played a much larger role than just being the source of an alcoholic drink. Its leaves were used for a hemp-like fiber to make mats, clothing, rope and paper. It was also the source of the nutrient and vitamin-rich brew, pulque. Distillation of pulque, tequila’s distant ancestor, into something stronger may have originated by the Conquistadors as early as the 1520s. After the Conquest, the area around today’s Jalisco state was originally called New Galicia by the Spanish conquerors. The community we now know as Tequila officially became a village in 1656.

In the 1700s, mezcal wines became an important product for export because the town of Tequila lay on the route to the newly opened Pacific port of San Blas. The first licensed manufacturer was a gentleman by the familiar name of José Antonio Cuervo. Sr. Cuervo received the rights to cultivate a parcel of land from the King of Spain in 1758, and the rest is history. However, tequila did not achieve its prominence until after 1821 when México attained independence, and Spanish products were more difficult to obtain. By the middle of the 19th century Cuervo’s fields had more than three million agave plants. By 1880, Cuervo was annually selling 10,000 barrels of its tequila in Guadalajara alone. Today, Cuervo is the largest manufacturer of tequila, with a huge export market. Other distilleries established during the 19th-century that are still flourishing today include Tequila Herradura and La Preservancia Sauza. Tequila gained national importance during the Revolution in the early part of this century, when it became a symbol of national pride.

The passion for French products was replaced by patriotic fervor for Mexican goods. Prohibition in the USA further boosted tequila’s popularity when it was smuggled across the border. Then during World War II, the demand for the Mexican sprit rose again in the USA after spirits from Europe became hard to obtain. Efforts to regulate the industry also grew in this period, with two groups created between the two world wars, eventually evolving into today’s regulatory organizations. In 1944, the Mexican government de-cided that any product called "tequila" had to be made by distilling agave in the state of Jalisco. The first standards for tequila were documented in 1947 and have been upgraded and revised ever since. No tequila may be made from less than 51% agave tequiliana Weber, variety azul. Most top-of-the-line tequilas are made from 100% blue agave, a fact that is always shown on the label. There is also a non-profit council called the Chamber of Tequila Producers, which regulates the industry.

Although tequila has found it’s way into much of México’s history and folklore, it is interesting to note some of the myths and confusion still associated with tequila today. Mezcal VS Tequila Few understand the difference between tequila and mezcal, and many don’t even know there is a difference. While traditionally, all tequilas were known as a type of mezcal . Today, they are distinct products, differentiated by the production process and taste, much the same way rye whisky differs from Scotch whiskey. Most mezcal is made today in the state of Oaxaca, although some is also made in Guerrero and other states. Tequila comes from the northwestern state of Jalisco (and a few nearby areas). They both derive from varieties of the Agave plant, known to the natives as mexcalmetl. Tequila is made from only agave tequilana Weber, blue variety. Mezcal, on the other hand, can be made from five different varieties of agave. Tequila is double distilled and a few brands even boast triple distillation. Mezcal is often only distilled once.

To make mezcal, the sugar-rich heart of the agave called the piña, is baked in a rock-lined pit oven over charcoal, and covered with layers of palm-fiber mats and earth, giving mezcal a strong, smoky flavor. Tequila piñas are baked or steamed in aboveground ovens or autoclaves. Tequila and mezcal share a similar amount of alcohol in the bottle (around 38-40%), although mezcals tend to be a little stronger. Because mezcal feels a little more like lava as it flows down the back of your throat it is not quite as popular. This is evident in the number of brands of each type of drink. Currently there are over 500 different brands of tequila while the manlier mezcal boasts only 100 brands. THE WORM Another interesting error is an urban legend related to a worm. The worm-in-the-bottle myth is old and tired. The truth has been broadcast and expounded for years by the cognoscenti of tequila, in newspapers, magazines and on the internet.

Yes, it’s true, some American-bottled brands put one in their bottle to impress the gringos and boost sales, but it was a marketing ploy developed in the 1940s, not a Mexican tradition. Sometimes however, there is a worm, properly a butterfly caterpillar, in some types of mezcal . You may also get a small bag of worm salt and chile powder tied to a mezcal bottle. There are two types of worms in mezcal: the red, gusano rojoconsidered superior because it lives in the root and heart of the magueyand the less-prized white or gold gusano de oro, which lives on the leaves. The red gusano turns pale in the mezcal, the gold turns ashen-gray. Both larvae are commonly eaten as food and are sold in Zapotec markets. Yes, you’re supposed to eat the worm in mezcal. Don’t worry: it’s quite well pickled and free of pesticides (they’re often raised just for use in mezcal, cooked and pickled in alcohol for a year).

But dispel any idea it has any magical or psychotropic properties, that it’s an aphrodisiac or the key to an "unseen world." It’s merely protein and alcoholbut it’s very rich in imagery. A Cactus? Another common misunderstanding is that tequila is made from a cactus. The reality is that tequila is made from distilled sap from hearts of the agave plant. This plant is actually related to the lily and amaryllis. It is known as a succulent and, although it shares a common habitat with many cacti, it is not one itself. A mature agave has leaves 58 feet tall, is 712 feet in diameter and has a life span of 815 years. There are 136 species of agave in México, of which the blue agave, agave tequilana Weber azul, is the only one allowed for use in tequila production. Several different species of agave are allowed for use in mezcal, including tobala, a rare and wild species. And just to clear the record, no Mexican alcoholic drink is made from cactus.

Tequila is known to have been the cause of antics and behavior not normally observed in human beings. Tequila Today There’s a large market of excellent tequilas available in México at $20$30 USD, and a very good choice in the range from $30-$50 USD. Under $20, most of the tequilas are mass-produced for the local market, and usually a mixture (not 100% agave). Above that price, they’re aiming mostly at the snobbery of the export and premium market, often with collector bottles and recently introduced individually numbered bottles. Taste is the ultimate deciding factor. Some people prefer the rougher edge of the young blanco tequilas with their more distinct agave flavor. Others like the sharper, almost peppery flavor of a middle-aged reposado. And some may prefer the smooth, woody aroma in an older añejo. Like single-malt scotches, or small-brewery sakes, tequilas vary according to the company making them, the process, and the growing environment.

The temperature, soil, types of equipment, age of the plants and the means by which the plants are baked and aged all affect the flavor and body. Fancy packaging, wooden boxes and elegant bottles are now common with premium tequilas. They have become collector’s items in their own right. While they don’t add to the basic quality of the drink in the bottle, they do add to its charm and certainly its visual appeal. Try them first at a local bar, then decide which to buy. But be cautious as you partake of this piece of Mexican heritage. Tequila is known to have been the cause of antics and behavior not normally observed in human beings. We appreciate the help of Tequila’s House Liquor Store and Pancho’s Restaurant and Tequila Bar for providing various bottles of Tequila we photographed. Special thanks is given to Tequilero, John Bragg, of Pancho’s for assistance in preparing this article. Some of the bottles photographed are from their 500 bottle collection. Visit their website at . Tequila is sold in many stores in Cabo San Lucas and the Los Cabos area of Mexico.

Visit our Los Cabos Shopping Guide for shopping information and to find the locations of stores that specialize in the sale of Tequila in the area. Jalisco - Mexico - HISTORY.com Jalisco A+E Networks Introduction Many well–known Mexican icons—including sombreros, rodeos, the Mexican Hat Dance and mariachi music—originated in culture–rich Jalisco. It’s also the birthplace of tequila. The state is the second largest urban area in Mexico. It has grown to encompass several smaller municipalities, including the traditional Tlaquepaque, the affluent Zapopán and the colonial towns of Tonalá and El Salto. Guadalajara is home to some of Mexico’s finest universities, such as Universidad Autónoma de Guadalajara, Universidad de Guadalajara and ITESM Guadalajara. History Early History Nomadic tribes moved through Jalisco 10,000 to 12,000 years ago, as testified by the bones, projectile points and small tools they left behind. There is some evidence that they were passing from the north to the south, following large game such as mastodons and mammoths.

Later, simple settlements began to emerge on lakeshores and along rivers. In the neighboring state of Michoacan, the archaeological site of El Opeño has yielded ceramic figures that are 3,500 years old, and similar artifacts have been discovered in Jalisco. Did You Know? Jalisco gave birth to Mariachi music, charreadas (Mexican rodeos), the Mexican Hat Dance, tequila and the wide-brimmed sombrero. The earliest pre-Hispanic city in Jalisco is Ixtépete, whose structures include tombs and pyramid platforms. This city reached its zenith between the 7th and 10th centuries A.D.; the reasons for its decline are unknown. From the 10th to the 16th centuries, many nomadic tribes hunted game in Jalisco’s central valley. The Cuyuteco Indians lived near the present-day towns of Cuyutlán and Mixtlán, and the Coca occupied the vicinity of Guadalajara. The region extending from Guadalajara northeast to Lagos de Moreno was home to the Tecuexes.

The Guamare lived along what is now Jalisco’s eastern border with Guanajuato , while the Caxcane populated the northern part of the state. Middle History Spanish explorers began to arrive in Jalisco soon after the conquistador Hernán Cortés conquered the Aztec capital of Tenochtitlán (now Mexico City) in 1521. The first was Cristóbal de Olid, commissioned by Cortés to search the northwest territory of Mexico for precious minerals in 1522. Seven years later, Nuño Beltrán de Guzmán followed a similar route with a force of 300 Spaniards and 6,000 indigenous warriors. Guzmán was known for his brutal treatment of Mexico’s native people, and his atrocities in Jalisco created such outrage that a large number of Indians began the Mixtón Rebellion in 1541, laying siege to the recently founded Spanish town of Guadalajara. The rebellion was put down only with the aid of thousands of additional forces supplied by Viceroy Antonio de Mendoza.

Despite the violence Guzmán brought to Jalisco, he did make a lasting contribution to the region by ordering his chief lieutentant, Juan de Oñate, to establish La Villa de Guadalajara in 1531. The first location was in the modern state of Zacatecas , north of Jalisco, but repeated attacks by the Caxcane forced the settlement to relocate several times. Finally, on February 14, 1542, the city of Guadalajara was founded at its current site. Throughout the 17th and 18th centuries, Guadalajara increased its wealth and influence by importing goods from the Pacific coast and distributing them to the rest of Mexico. The region also achieved greater stability by negotiating peaceful settlements with the indigenous tribes. Mexico’s political future changed dramatically on September 16, 1810, when a priest named Miguel Hidalgo launched a movement for independence from Spain. Rebel forces in Jalisco quickly took up the cause, defeating the loyalist militia at Zacoalco on November 4 and opening the way for Hidalgo’s new army to take the city of Guadalajara a few weeks later.

Royalist forces under General Félix María Calleja del Rey soon responded, marching toward Guadalajara and engaging Hidalgo’s troops east of the city on January 17, 1811. Although the rebel force outnumbered the loyalists, Calleja del Rey’s artillery happened to strike Hidalgo’s ammunition supply, starting a grass fire and panicking the rebels. Hidalgo lost the battle, was captured two months later and was executed on July 30. Jalisco was the site of additional conflict as the war for independence continued, especially around Lake Chapala in 1812, but it was no longer at the center of events. Key leaders were captured, killed or granted amnesty, and a major earthquake in 1817 added to the general disorder. Nevertheless, the movement for independence eventually succeeded, with Spain signing the Plan of Iguala in 1821. On June 2, 1823, the Free State of Jalisco joined with the other states to form the Mexican republic. Recent History Like the rest of the country, Jalisco experienced frequent turmoil throughout much of the 19th century.

Between 1825 and 1885 the state had to contend with 27 rebellions, mostly from indigenous tribes. In the 1850s, the struggle between Mexico’s liberals and conservatives moved into Jalisco, causing the government to change hands 18 times between 1855 and 1864. Meanwhile, the French invaded the country in 1862, and several battles were fought in Jalisco. The French occupied Mexico City from 1863 until 1867. The state of Jalisco became a battleground again during the Mexican Revolution of 1910. At first, Jalisco’s local militias, which were loyal to President Porfirio Díaz, overpowered the revolutionaries. By 1911, however, Díaz had fled the country to live in France, and the revolutionaries began to battle among themselves. Venustiano Carranza, representing the Constitutionalists, became president and appointed Manuel Diéguez to be governor of Jalisco. In 1914 Carranza’s adversary, Francisco “Pancho” Villa, entered Jalisco and began attracting the peasants to his cause.

In December, he arrived in Guadalajara and forced the city’s richest citizens to give him a ‘loan,’ which he immediately distributed to the poor. Although this exploit contributed to his popularity, Villa was soon driven from the city, which returned to the control of the Constitutionalists. The new constitution of 1917 placed political and economic restrictions on the Roman Catholic Church in response to claims that the church had abused its power. These restrictions increased friction between the church and the government, but the issue became critical only after President Plutarco Elías Calles began rigorously enforcing the requirements and adding new ones in the 1920s. In 1926, supporters of the church launched the Cristero War against the Calles government. In Jalisco, the town of Los Altos and the “Three Fingers” border region became combat zones in the war. Although the conflict formally ended in 1929, occasional violent outbreaks continued into the 1930s. Partly as a result of this conflict, the state government changed hands 10 times between 1926 and 1932.

Political turmoil and power exchanges continued for over a decade, ending with the establishment of the Partido Nacional Revolucionario (Institutional Revolutionary Party), which ushered in a period of stability for Mexico City and the rest of the country that lasted until 2000. Jalisco Today Today, Jalisco has the third-richest economy in the Mexican Republic. Over 30 of Mexico’s largest companies are based in the state, which ranks first in agribusiness, computers and jewelry manufacturing. Chief agricultural products include peanuts and agave (used for distilling tequila). The state manufactures 60 percent of all computers produced in Mexico, and Guadalajara is the country’s main software producer. Guadalajara hosts an annual May Cultural Festival, featuring musical concerts, theatrical performances, art exhibits and games. Each September brings the International Mariachi Encounter, which draws mariachi bands and their fans from all over the world. Jalisco’s diversity, beautiful landscapes and cultural traditions make it one of Mexico’s most popular tourist destinations. The state has introduced the world to the traditions of mariachis, tequila, the Ballet Folklórico, the Mexican Hat Dance, charros and sombreros.

Facts & Figures Major Cities (population): Guadalajara (1,600,940) Zapopan (1,155,790) Tlaquepaque (563,066) Tonalá (408,729) Puerto Vallarta (220,630) Size/Area: 30,538 square miles Agave, Agave americana, plant facts - Eden Project Scientific name: Agave americana Family: Asparagaceae (asparagus) Spiny succulent up to 3.5m tall. Succulent lanceolate leaves in rosettes with short stems, up to 200 x 25cm, light greenish-grey. Leaves armed with spiny teeth up to 1cm long, terminal spines up to 5cm long. Flowering structure (inflorescence) many-branched stalk, up to 9m tall; flowers yellow, up to 10cm long, in clusters on inflorescence branches. Fruits up to 5cm long, oblong with short beaks at tip, full of lustrous black seeds.

The agave is native to Mexico, where it is used to make drinks. Agave plants grow up to 3.5m tall, but their flowering structures can reach 9m tall! Facts This plant is known to some as the century plant, because it is thought to flower only once every 100 years; however, this is misleading as it usually flowers after 20-30 years of storing enormous food reserves in its leaves and then dies. Where it grows Originally from Mexico, the agave now grows across the world in similar growth conditions: a sunny and dry climate, and well-drained soil. Common uses In Mexico drinks are made by cutting off the flower head and collecting the rising sap - as much as 1000 litres per plant! The sap is then fermented into a drink called pulque, and can then be distilled to make the spirit mescal (a related plant, the blue agave, is used to produce tequila). Juice from the core of the plant is used to produce agave nectar - a sweetener often used in food and drinks as a substitute for sugar or honey.

Fibres can be extracted from the leaves of this plant and used for rope, matting and coarse cloth. Conservation story This agave's ability to generate suckers and hardy stems underground (rhizomes) means it is a threat to vulnerable native plant species, and is classed as an invasive in many dryland areas around the world. It can significantly change the landscape because of its shape and size. Wildlife facts The agave is pollinated by insects, nectar-loving bats and hummingbirds. Glossary Lanceolate: narrowly ovate and tapering to a point. Succulent: plant or plant part consisting of juicy flesh. Useful links TEQUILA I. Identification 1. The Issue Mexicans have long identified Tequila as more than just the national drink, but a unique symbol of their culture and environment. As the reach of global trade has extended and Tequila is now consumed around the world, Mexico has vigorously sought protection for its cherished spirit in international trade agreements. In bilateral and multilateral negotiations, including those leading to the North American Free Trade Agreement (NAFTA), Mexican trade officials have demanded Tequila be protected as a "geographically indicated product" under intellectual property rights law.

They have argued that Tequila is a unique cultural product that can only be called by that name if fermented from the blue agave plant indigenous to a specific climactic region of Mexico. Even domestically it is illegal to distill Tequila outside the state of Jalisco and a few surrounding areas. Mexico has been largely successful in gaining these concessions. Tequila is protected under NAFTA, as are other geographically indicated spirits such as Canadian Whiskey and Tennessee Whiskey. But the debate has rekindled as Mexico has had to defend Tequila's exclusivity in bilateral negotiations with the European Union and most recently with China. In order to become eligible for admission to the World Trade Organization (WTO) China must sign bilateral trade agreements with all WTO member states. Mexico is the only remaining member with whom China has not signed such an agreement. Among the issues stalling negotiations is Mexico's insistence that China agree not to produce rival brands of Tequila, as it possesses the climactic conditions to do so. 2. Description Tequila and Mexico share an inextricable history. Tequila is Mexico's undisputed national drink. But it is also a cultural symbol whose significance extends beyond the status of alcoholic beverage.

Variants of the modern-day spirit have been produced in the arid highlands of central Mexico for at least nine hundred years, predating Hernando Cortez and the Spanish conquest by four centuries. The botanical source of the original drink was the maguey, a close relative of the cactus. Centered beneath the plant's ring of long, sharp leaves was a juicy pulp from which the Aztecs and related tribes extracted a type of honey-water that, when allowed to ferment naturally, produced a sweet and intoxicating libation called pulque. Consumed primarily during religious ceremonies, pulque appears to hold the title to first fermented drink in North America. Legends abound as to how it was discovered. Since archeologists claim the maguey has been cultivated in Mexico for nine thousand years to utilize its fibers, historians and folklorists alike believe the plant's spirituous potential was encountered much later by chance. In his well-researched novel, Mexico, James Michener offers a fictionalized version of how a native king fortuitously discovered pulque: [King Nopiltzin] was elated because the honey water had once more transformed itself into the exciting beverage that he had tasted earlier.

Closing the curtains that protected his apartment, he began to drink the liquor seriously, and before long the animated visions that had so pleased him at the first testing returned. Knowing that many problems beset the high priest, he summoned Ixbalanque, threw his arms about the old man, and cried in a half-tearful voice, "Ixbalanque, you are going to get your god!" The priest struggled to free himself from the embrace and asked: "Will you remember tomorrow what you say today?" Nopiltzin ignored this and said, "I have discovered a new god." "Where?" "In the heart of the maguey plant." Michener weaves a tale of how the intoxicating effects of pulque enlightened the visions of kings and appeased the suffering masses, but ultimately brought about the downfall of a once prominent people. This is fiction of course; Nopiltzin never existed, though he is loosely based on an actual king of the Toltecs, a tribe who inhabited the central highlands where the maguey grew. But the story highlights the cultural significance of pulque, and its descendant Tequila, in the turbulent history of Mexico.

Unlike in many parts of the Americas where indigenous cultures were overwhelmingly absorbed into those of the conquering Europeans, Mexico witnessed a blending of the native and the new, though not without bloodshed and widespread decimation of local populations through European-borne diseases. When the Spaniards arrived they built upon the indigenous civilizations they had conquered. They governed from the same capital as their Aztec predecessors, organized society in a similar hierarchical structure, and allowed Catholicism to be infused with native practices. Similarly they adopted the drink of the land they had conquered. The Spaniards had arrived at a time when "pulque use was so prevalent among the natives, that Cortes described pulque in his first letter to King Carlos V. The drink was exported back to Europe very early, but it is doubtful the brew survived the voyage without becoming sour and unfit to drink." Source 1 Unable to survive the trip to Spain because the drink had been fermented but not distilled, pulque perhaps set an early symbolic precedent as a geographically indicated product of Mexico. Within decades of their conquest, however, the Spaniards learned to distill pulque, rendering it twice as intoxicating and easier to preserve.

The Aztecs viewed the intoxicating effects of pulque as a gift bestowed by the gods, primarily to be enjoyed by royalty and aristocracy, except during certain annual rituals when the masses could equally partake in the privilege of drunkenness. In light of this tradition, the Spaniards renamed the maguey; they called it agave, derived from the Greek word for noble. This distinction was more nominal than real, however, since in both pre- and post-Columbian times agave-based liquors have penetrated all strata of society. Indigenous to no other part of the world, the agave became the source for numerous libations. Over one hundred species of agave grow naturally in central Mexico, and each produces a slightly different drink. The two most famous renderings are Tequila and its less well-known cousin, Mezcal. Technically speaking, any liquor derived from agave is called a mezcal. But in current usage, Mezcal refers to the drink made in and around the state of Oaxaca from five varieties of agave. It shares similar traits to Tequila as a geographically indicated product whose protection has been sought by the Mexican government.

The origin of the name Tequila is more shrouded in mystery. Many aficionados claim it derives from the indigenous Nahautl language and means "the rock that cuts." Tequila's namesake is a town in the state of Jalisco around which all production of the liquor is centered. The name of the town predates the name of the spirit; the latter was only distinguished from other mezcals in the nineteenth century. Nearly all of Tequila's 35,000 inhabitants work in the distilleries, on the agave plantations, or in the expanding number of tourist shops supporting the industry. The town's dependence on this production and trade stretches back to the Spanish conquest. Tequila became distinguished from other mezcals by fermenting and distilling the juices of only one premium species, the tequilana weber azul, or blue agave. The industry blossomed over the course of the nineteenth century as production techniques improved, railroad transportation was introduced, and nationalism fomented across the land. Because Tequila and Jalisco stood at the geographic crossroads of these historic trends they reaped the benefits more than other agave liquor producers.

Two of the earliest distillers of Tequila were Sauza and Cuervo; today these companies remain the two most successful producers as determined by market share. Their brands are recognized the world over. Countless other distillers have flourished and failed since the halcyon days of Tequila production in the mid to late 1800s. Once an indigenous drink thought to be a gift of the gods, Tequila distinguished itself permanently from other mezcals and spread its reputation beyond the borders of Jalisco to the entire nation during the Mexican Revolution. According to Ian Chadwick, "Tequila gained national importance during the Revolution in the early part of this century, when it became a symbol of national pride and the passion for French products was replaced by patriotic fervor for Mexican goods. Tequila quickly became associated with the hard-riding rebels and gun-slinging heroes of the period from 1910-1920." Source 2 Tequila has remained a source of national pride. Its production, regulated both by the industry and the national government, is held to the strictest standards of quality and labeling requirements. The process culminating in the bottle of Tequila found on any supermarket shelf has been a decade in the making.

The blue agave requires eight to fourteen years to grow its spiked leaves outward sufficiently to tap the rarefied moisture of the arid highlands and produce a succulent center from which the honey-water can be extracted. No irrigation methods are used; growth depends on waters supplied during the rainy season from June to September. The center of the agave is called the piï¿½a, Spanish for pineapple, whose appearance it closely resembles. The longer the piï¿½a matures, the better the quality of the drink. At harvest the leaves are cut away and the piï¿½a is extracted. Typically, one piï¿½a will yield five liters of Tequila. The piï¿½as are baked in ovens for thirty-six hours (or in modern autoclaves for twelve), transforming their complex carbohydrates into fermentable sugars. They are taken from the ovens to be mashed into pulp and juice. Modern mechanized techniques have fortunately taken over for more traditional mashing methods involving the feet of sweaty laborers. The pulp is separated out; its fibrous qualities are often utilized in rug making or furniture stuffing. The juice of the piï¿½a is mixed in large vats with water and yeast to begin fermentation.

If done naturally this process takes approximately twelve days. Modern facilities often employ chemicals to reduce the time to two or three days. Tequila is typically distilled twice, increasing the alcohol content from the 5-7% present after fermentation to 30-40%. Premium Tequilas are often distilled three times, increasing the yield further. The use of chemicals in the distillation process is sanctioned by the Tequila Regulatory Council (Consejo Regulado de Tequila) , which tightly supervises production. The council's primary concern is overseeing the quality and integrity of the ingredients used, much as the Rheinheitsgebot, or German Beer Purity Law has regulated that industry since the Middle Ages. (see GERMBEER case study) By law, Tequila can only be labeled and sold by that name if over half of the fermented sugars derive from blue agave. The remainder of the mixture may include cane or brown sugar to dilute the final product. These are labeled mixto, or mixed, and constitute the less-than premium Tequilas. The Council allows these to be exported in barrels and bottled abroad. Premium Tequilas are those whose fermented sugars derive from 100% blue agave.

They are labeled with such distinction and must be bottled within Mexico. When Tequila was consumed predominantly in Mexico, regulating the liquor's production was relatively straightforward. But as barriers to international trade have fallen, Tequila has penetrated more and more markets, and worldwide demand for the Mexican spirit has skyrocketed. Consequently, liquor distillers outside Mexico have been lured by such demand to produce knock-off brands of Tequila. Motivated both by cultural pride and pressure from powerful interests in Jalisco, the Mexican government has sought to protect Tequila as a geographically indicated product that can only originate from Mexico. The legal basis for such protection falls under international intellectual property law. While such laws have traditionally referred to the protection of copyright on books, film, or music, intellectual property has been expanded in international law to include protection for products of "geographical indication," also called "denominations of origin." These might be considered national intellectual property. Mexico has sought such protection for Tequila and its cousin Mezcal in all international trade agreements beginning with the North American Free Trade Agreement (NAFTA) ratified in 1994. Gaining concessions under NAFTA was not difficult since Mexico, Canada, and the U.S. all had products they wanted to protect.

Under the section, "National Treatment and Market Access for Goods, Distinctive Products," Mexico gained the following provision: "Canada and the United States shall recognize Tequila and Mezcal as distinctive products of Mexico. Accordingly, Canada and the United States shall not permit the sale of any product as Tequila or Mezcal, unless it has been manufactured in Mexico in accordance with the laws and regulations of Mexico governing the manufacture of Tequila and Mezcal." Source 3 In return, Mexico granted the same concession to Canada for Canadian Whiskey and to the U.S. for Bourbon Whiskey and Tennessee Whiskey. This agreement was pivitol for the Mexican Tequila industry both for the international legal precedent it set and because the United States is by far the largest importer of Tequila. This case study highlights how NAFTA was only the beginning; Mexican trade representatives have faced more difficult struggles to protect their nation's exclusive right to produce and trade Tequila. The two most significant disputes have flared between Mexico and the European Union, and more recently between Mexico and China. The legal and trade aspects of these cases are discussed below. 3. Related Cases The following TED case studies analyze similar disputes focusing on the intellectual property rights of geographically indicated products.

Of the ten cases, four relate to food and six to alcoholic drinks. Undoubtedly, further cases will appear as global trade intensifies, demand for distinctive cultural products increases, and well-entrenched interests fight to maintain the exclusive right to sell these creations to the world. II. Legal Clusters 5. Discourse and Status: Disagreement in Progress Though NAFTA set a precedent, it was confined to North America and did nothing to prevent rival brands of Tequila from being produced and sold in other parts of the world. For that Mexico had to rely on its membership in the World Trade Organization (WTO). During the 1986-1994 Uruguay Round, the WTO responded to increased pressures to address intellectual property rights in international trade. The result, ratified by all member states, was the Agreement on Trade-Related Aspects of Intellectual Property Rights, abbreviated TRIPS. The thirty-three page document delineates provisions protecting copyrights, trademarks, patents, industrial designs, and the fledgling concept of geographical indications.

According to Article 22 of TRIPS: "Geographical indications are, for the purposes of this Agreement, indications which identify a good as originating in the territory of a Member, or a region or locality in that territory, where a given quality, reputation or other characteristic of the good is essentially attributable to its geographic origin." Source 4 As with other internationally famous foods and beverages such as Champagne, Scotch, or Roquefort cheese, Tequila can clearly lay claim to TRIPS protection. The spirit is named for a specific town in Mexico. Its production has been strictly domestically regulated for over a century to assure it is only produced in one particular region and only if fermented from the blue agave. That species is indigenous to no place on earth but central Mexico, where it has been cultivated for 9000 years. The TRIPS provision emphasizing locality, quality, and reputation seems almost to have been written for such a case. Yet one problem inherent in TRIPS is that, while issuing detailed guidelines for what constitutes a geographical indication, the agreement has yet to establish a registry of specific products protected. Tequila is therefore not specifically recognized.

If a trade dispute erupted because companies in other nations were producing knock-off brands of Tequila, the WTO would first encourage Mexico to deal with the issue in bilateral trade negotiations with the country. If these failed, Mexico could take the case to the WTO Dispute Settlement Body and would have to make the argument that Tequila is a geographically indicated product protected by Articles 22-24 of the TRIPS agreement. Given the precedent set by NAFTA, and the way in which Tequila seems a perfect fit to satisfy standards of "locality, quality, and reputation," Mexico would likely win any case it brought to the Dispute Settlement Body. Mexico has faced two major disputes in this realm, first with the European Union. In May, 1997 Mexico and the E.U. signed a bilateral trade agreement in which Europe recognized Tequila and Mezcal as "denominations of origin." In return, Mexico granted exclusive recognition to 175 European spirits, including Champagne, Cognac, Grappa and Scotch. While NAFTA was crucial for Mexican Tequila interests because the U.S. is its largest importer, this agreement was similarly pivitol as the E.U. countries combined represent the second largest export market for the liquor.

Further, at the time of the signing the Tequila Regulatory Council (CRT) estimated that some 3.5 million liters of "pseudo-tequilas" were sold annually in Europe. Source 5 This did not end the dispute, however. Over a year and a half later, in January 1999, the CRT estimated that at least thirty brands of pseudo-tequila were still sold throughout Europe. The catchy names for these knock-offs included "Blue Tarantula" in Italy, "Hot Tequila" in Finland, and "Silver Gunmen" in Belgium. Source 6 Since that time Mexico has continued negotiating with the E.U. to improve enforcement of the 1997 agreement. Little has been written on the subject since then and it appears Mexico will not resort to taking the E.U. to the WTO Dispute Settlement Body. After all, Europe does not deny Mexico's claim to denomination of origin for Tequila; it simply has been lax in enforcing it. Mexico's other dispute, very much in progress, is with China. The two countries are in ongoing negotiations to sign a bilateral trade agreement. To gain consideration for WTO membership, China must first sign separate trade agreements with each member nation.

Mexico is the last member with whom China has no such deal. Negotiations began in earnest last fall but remain unresolved. Part of the delay can be attributed to the logistics of the Mexican presidential transition of December 1, 2000. Yet in principal, the outgoing Ernesto Zedillo and the incoming Vicente Fox both have strong neoliberal tendencies that favor free trade. From the opposite side of the table, if Chinese rhetoric is to be believed, government officials strongly favor their country's entry into the WTO and would seem unlikely to let a dispute with one member stifle those chances. As the Free Republic reported: "Chinese President Jiang Zemin is so anxious about gaining Mexico's approval for WTO membership that he dispatched a high-ranking delegation to President Vicente Fox's inauguration . . . stressing the need for bilateral cooperation between the countries." Source 7 Yet the dispute rages on. Among the issues stalling talks is China's hesitance to accept Tequila as a geographically indicated product.

Mexican trade diplomats have echoed the concerns of Jalisco distillers who "have been worried that China could produce its own brand of tequila, since it has a climate that could support the agave cactus." Source 8 How China would obtain and cultivate blue agave is a mystery. It could attempt to smuggle agave plants or their seeds from central Mexico and transplant them into an arid highland climate in China. Or, less drastic but equally contentious to Mexicans, Chinese companies could produce rival brands whose taste mimics true Tequila but does not use the sugars of the agave. This is what the European imitators did; they distilled liquors using sugars from similar plants. The result at least partially resembled Tequila, and they illegally labeled it as such. While several articles compiled by Expeditors, an online database covering trade issues Source 9 , suggest Tequila is the driving force behind the stalemate, Free Republic cites additional points of contention between China and Mexico, summarized as "toys, textiles, and tequila." By this argument, Mexico is not only worried that China could flood foreign markets with knock-off brands of Tequila, but also with low-cost toys and textiles.

These labor-intensive industries are vital to the Mexican economy, particularly in the export market to the United States. NAFTA would preclude the U.S. from importing Chinese liquors labeled Tequila, but intellectual property provisions hold no reign over toys and textiles, which China can produce and sell at lower costs than Mexico. Chinese admission to the WTO could produce a critical competitive disadvantage for Mexico in these industries, though Mexican trade official Raul Urteaga insists the heart of the dispute is the intellectual property protection of its national drink. Source 10 6. Forum and Scope: WTO and Bilateral 7. Decision Breadth: Mexico, European Union, China 8. Legal Standing: Treaty 17. Impact of Trade Restriction: Medium 18. Industry Sector: Food 19. Exporters and Importers: Mexico and USA Mexico is the only exporter of Tequila and is fighting to maintain that exclusive right. A variety of sources estimate that half of all Tequila is produced for export. Of this, 80% goes to the United States. Source 11 Since 1986, Tequila consumption in the U.S.

has increased by a staggering 900%, making it the "fastest growing spirit in America." Source 12 The European Union is the second largest importer of Tequila. Specific data on exports is either scarce, contradictory, or measured in incomparable units. Following is an industry summary of average exports by continent, with some detail on individual countries when available. America is importing more than 7200 containers per year, with United States leading the way (90%) followed by Canada, Chile, Brazil, Paraguay, Argentina, Panama, Colombia, Venezuela, Costa Rica, Aruba and Puerto Rico among others. Europe is importing more than 1150 containers per year, with Germany as the leading country followed by Netherlands, Belgium, France, England, Spain, Italy, Austria, Scotland, Greece, Denmark and Russia among others. It is convenient to mention that these figures will probably increase because of the Trade Agreement signed between the European Community and Mexico. Asia is importing more than 100 containers per year and other regions are also developing tequila markets like South Africa and Australia with more than 30 containers each. V. Environment Clusters 20.

Environmental Problem Type: General Habitat Loss The proliferation of a global market for Tequila has triggered environmental consequences as well. European distillers and Chinese trade representatives have sought to deny Mexico the geographical indication because demand for the liquor is rising fast while the supply of blue agave is declining precipitously. The agave shortage began in 1997 when a series of bacteria and fungi infected and destroyed as much as a quarter of the crop. In each year since, similar numbers of plants have been effected, and the industry is scrambling to find a solution. Source 13 The Tequila industry's desperation to find enough agave to meet demand has produced two results with potential implications for the habitat. The first has been an internecine agave war between the two major areas of production, Jalisco and Oaxaca. Each side has accused the other of attempting to purchase its supply of agave on the black market or, more blatent still, stealing it directly from the fields. In 1999, Oaxacan farmers marched in the capital to protest these acts. As the agave shortage has escalated, such confrentations have continued.

Source 14 On the part of the Tequila producers this is not only theft but fraud, as the Oaxacan agave is used in place of blue agave but the product is still labeled Tequila. Several Jalisco distillers have been shut down by the government for failing to meet quality standards, i.e, using a minimum of 51% blue agave in the process. The second result of this habitat loss has been the industry's alliance with the scientific community to produce genetically modified strains of tequilana weber azul that could resist the diseases currently destroying it. Source 15 One article has detailed the promising work of industry commissioned scientists to clone the blue agave in an attempt to resolve the shortage. Source 16 But the question must then be posed: if Tequila can be produced from a plant that was genetically engineered or cloned in a laboratory, does it forfit its legitimacy as a geographically indicated product? 21.

Name, Type, and Diversity of Species Name: agave tequilana weber azul (blue agave) Type: succulent, "having fleshy stems or leaves that conserve moisture" (related to cactus) Diversity: 136 species in central Mexico 22. Resource Impact and Effect: Medium and Product 23. Urgency and Lifetime: Medium and 10 years 24. Substitutes: Substitutes VI. Other Factors 25. Culture: Yes Though most people consider Tequila just another means to get drunk, to Mexicans it is also a source of cultural pride and national heritage. With expanding global markets, the rest of the world is gaining an appreciation for the 900 year old beverage from the arid highlands of central Mexico. It is no longer considered an unrefined drink; its premium brands compete in taste and quality with any of the world's great spirits. This is good news for Tequila business interests, provided they can retain their exclusive right to produce the world's supply. But in fighting for such protection in international trade disputes, they may also face environmental and cultural consequences. Will the agave habitat either become endangered or subject to genetic modification?

And as the price for Tequila soars with demand, producing a more lucrative market for premium Tequilas, will the average Mexican still be able to afford his cherishered national drink? 26. Trans-Boundary Issues: No Bat Pollination Bat Pollination Bat approaching a cactus flower Bat with pollen on its face. Photos on this web page by Merlin D. Tuttle, Bat Conservation International. After dark, moths and bats take over the pollinator night shift. Bats are very important pollinators in tropical and desert climates. Most flower-visiting bats are found in Africa, Southeast Asia, and the Pacific Islands. Two species of nectar-feeding bats, the lesser long-nosed bat and the Mexican long-tongued bat , migrate north a thousand miles or more every spring from Mexico into Arizona, New Mexico and Texas. Both are listed as federally endangered species . Bat Flowers Large in size (1- 3.5 inches) Pale or white in color Very fragrant - fermenting or fruit-like odor Copious dilute nectar Bats feed on the insects in the flowers as well as on the nectar and flower parts e.g. - calabash, sausage tree, areca palm, kapok tree, banana.

Over 300 species of fruit depend on bats for pollination. These fruits include: mangoes bananas guavas The Agave plant and the Saguaro, state cactus of Arizona, also depend upon bats for pollination. The agave is an important plant because it is used to make tequila. The picture to the right is a bat with its face covered in pollen. As this bat visits other flowers of the same species, it will become a vector for pollination . To learn more about bats and bat pollination, visit Bat Conservation International's website . In Search of the Blue Agave: Tequila's Source - Agave Talk tequila: Join the Blue Agave tequila & mezcal discussion forum to ask questions, make comments, vote in polls, rate your favourite tequilas or simply meet other tequila aficionados. Tequila sips: In the U.S. tequila is experiencing both "premiumization"- the positioning of the product as a high-end item with status and snob appeal - and diversification which offers the consumer many alternatives beyond the established brands. Over the past three years, at least 44 new tequilas hit the U.S. market, and more are looking for distribution.

AC Neilsen reported that there were 40 premium tequilas on the US market in 2006 compared with only 13 in 2004. Updated May, 2011 Agave: More than just tequila Agave is the name given to a widely varied family of succulents. The name comes from Greek mythology: Agave (Agaue) ("illustrious" or "noble") was the daughter of Cadmus, the king and founder of the city of Thebes. Her mother was the goddess Harmonia. Agave's husband was Echion, one of the five spartoi. She had a son, Pentheus, also a king of Thebes, and a daughter, Epirus. Fittingly, Agave was a follower of Dionysus (also known as Bacchus in Roman mythology). In his novel, Mexico , James Michener wrote, "The maguey is a symbol of the Mexican spirit. They are like dancers with beautiful hands. They lend grace and dignity to the land and have always been the symbol of peace and construction. From their bruised leaves were made the paper upon which records were kept.

Its dried leaves formed the thatch for homes, its fibers, the threads that made clothing possible. Its thorns were the pins and needles while its white roots provided the vegetables for sustenance" Agaves are not cacti (often found in the same terrain), but are members of the family Agavaceae, which are succulent. Agaves are actually related to the lily and amaryllis families, and not closely related to cacti at all. Agaves range from Alberta, Canada, to southern and western United States, through Mexico, to central and tropical South America (Venezuela and Columbia in the south). Agave grow best at mid-high altitudes (4,000–8,000 feet - 1,220-2,450 m - above sea level). In the lowlands around Tequila, the ripe agave piï¿½as are generally 60-80 kg, while in the red earth of the highlands they are much larger on average: 90-125 kg.

The plants have a large rosette of thick fleshy leaves generally ending in a sharp point and with a spiny margin (thorns or 'teeth'); the stout stem is usually short, the leaves apparently springing from the root. Yucca, is a related, but separate genus. Most agaves are monocarpic: they can flower only once in their lives, although a few can flower more than once. Flowers have distinct male and female parts. During flowering a tall asparagus-like stalk ('inflorescence') called a quiote first grows vertically from the centre of the leaf rosette. When mature, this stalk branches, and produces a large number of shortly tubular flowers. Several species of agave are pollinated by bats. Smaller agave species may flower after only 3–4 years, while larger species may take 40–50 years. The flowers grow on a single large stalk that sprouts out of the middle of the plant and in larger species may grow up to 5m (15 feet) tall. The agave used in tequila is the Agave tequilana Weber var. azul, and only that agave is allowed for use in tequila.

Agave tequilana Weber var. azul is a diploid species with 2n = 60 chromosomes, and thirty bivalents from pollen mother cells confirm the basic chromosome number of x = 30. Tequila producers cut the quiote to prevent it from draining sugars and nutrients from the mother plant. After development of fruit the original plant dies. Before flowering, shoots called hijuelos ('pups' - also called mecuatls) are produced asexually from the base of the stem, starting around the fifth year. These will become new plants. Growers remove the pups for replanting: the best and strongest pups are from the first cutting, around the sixth year. They will appear every year after, but are considered progressively weaker. This process leads to a monoculture because the pups are genetically identical to their mother. And that monoculture is highly vulnerable to diseases, parasites and environmental changes because the species cannot adapt over the generations, since every plant is basically the same. As one report noted in mid-2006, Current germplasm diversity used in the production of Agave spirits in west-central Mï¿½xico is in danger of erosion due to an expansion in the cultivation of the clone A.

tequilana Weber var. azul, used for the elaboration of the famous drink "Tequila." Hijuelos will also appear at the base of the remnant of the quiote - usually an indicator the agave is ripe for harvesting. There are more than 300 species of agave listed, but only about 200 are formally recognized (Lopez says 274). Of these, 136 of them grow in Mexico. The image to the left shows a field of another type of agave, possibly one used to make pulque, growing in Los Altos outside Arandas. A different kind of agave can be seen growing on the cliffs beside the highway that runs north to Morelia from the coast. While only blue agave can be used for tequila, other agaves are used for mezcal and regional spirits. Agaves have been used as a source of food, fibre, medicine, shelter and tools (like needles) for the past 9,000 years. The quiotes have also been used as a musical instrument, apparently similar in nature and sound to the Australian digeridoo. In more recent times, the quiote wood has been used for making surfboards.

Agaves were introduced into Europe in the middle of the 16th century, mostly for ornamental use. Agaves - particularly the Mexican blue agave - were later introduced into South Africa. One story claims it was Portuguese sailors who brought them in the mid-19th century. A second relates that agave plants were distributed throughout South Africa in the early 1900s for both erosion control and as a fodder crop in droughts, and thousands of plants were planted by many families in the Graaff-Reinet area. A third story says a young girl brought three imported agave plants from Grahamstown in 1938, and planted them on a farm outside Graaff-Reinet. Regardless of which tales is the truth, the agave in South Africa flourished in the Karoo, and have been used to make an agave-based spirit (one brand is called Agava) since 2003. Because of the international denomination of origin, no one outside Mexico can make an agave spirit and call it tequila. As reported in The Informador , June 16, 2007, The researchers at UACh see a new market opening for agave growers in inulin production.

Recent studies by the Independent University of Chapingo (UACh) have shown that agave contains more inulin than in most other natural sources, Inulins are a group of naturally occurring sugars produced by many types of plants. They belong to a class of carbohydrates known as fructans. Inulin is used increasingly in foods, because it has unusual nutritional characteristics. Inulin has a minimal impact on blood sugar, making it generally considered suitable for diabetics and potentially helpful in managing blood sugar-related illnesses. "It (inulin) is the product of the future and Mexico can take advantage of that. We are one of the few countries in the world that cultivates it. It could be the opportunity that waited for the farmers," declared Remigio Madrigal Lugo, leader of the research team. The tequilero agave is richer in fructans than the chicory. In order to produce a kilo of inulin, 6 kilos of agave are required. As of June 2007, a kilogram of inulin sells in the market between the $3 and $12 USD. In Mexico, Nestle is the main consumer of inulins.

Bimbo, Gamesa, Lala and Quaker, are also adding inulin to their products. In the last six years inulin imports to Mexico have increased from 13.30 tonnes in 2000 to 1,533 tonnes in 2005. The world consumption is about 250,000 tons a year, mostly in Europe and Japan, where the product is heavily used in milk production, yogurt, ice creams, breads, candies, pastes, jams, sauces and cold meats. The largest producer of inulins is currently Belgium. In 2005, AC Nielsen determined that $77 billion dollars in foods contained inulin. The forecast for 2011 is that $500 billion USD will be spent in inulin-added foods.

Question: Native mostly to Mexico, what is the name of the blue cactus used to make Tequila?
Answer: Agave