WILD AND CULTIVATED AGAVES USED IN THE ELABORATION OF MESCAL IN SOLA DE VEGA, OAXACA, MEXICO

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...

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Bibliographic Details
Main Authors: Magdaleno Caballero-Caballero, Jaime Ruiz-Vega, Raymundo Martínez-Jiménez, María Eugenia Silva Rivera, José Luis Montes Bernabé
Format: Article
Language:English
Published: Universidad Autónoma de Yucatán 2019-07-01
Series:Tropical and Subtropical Agroecosystems
Subjects:
comercialización
eficiencia
diagnóstico
indicadores
rendimiento
Online Access:https://www.revista.ccba.uady.mx/ojs/index.php/TSA/article/view/2750

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