WILD AND CULTIVATED AGAVES USED IN THE ELABORATION OF MESCAL IN SOLA DE VEGA, OAXACA, MEXICO
To determine the species of agaves most used for the elaboration of artisanal mescal, as well as their productive attributes and availability, interviews with producers were conducted and a ranking matrix was obtained. The agaves with greater scores were: “arroqueño” (Agave americana L. var. oaxacen...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidad Autónoma de Yucatán
2019-07-01
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| Series: | Tropical and Subtropical Agroecosystems |
| Subjects: | |
| Online Access: | https://www.revista.ccba.uady.mx/ojs/index.php/TSA/article/view/2750 |