William Atkins
Friday, 06 February 2009 20:54
Science -
Climate
Page 3 of 4
The blue agave plant takes six years to mature before it can be harvested to make Tequila. Such a long maturation period, along with continuing large demand for Tequila, makes for an unstable local supply of the plant.
Consequently, Dr. Bowen, an assistant professor of sociology at North Carolina State University, states that these two factors has led to
“environmental degradation and the elimination of traditional practices.” [New Scientist: “Tequila hangover”, January 17-23, 2009, pages 4-5]
Bowen states,
"Many of these changes are marginalizing independent agave farmers and workers," and "undermining the social foundation of the region that relies on the agave and tequila industries." [North Carolina State University]
The authors state that:
“… the negative effects of the agave–tequila industry on the local economy and environment are due to the failure of the GI for tequila to value the ways in which the terroir of tequila's region of origin have contributed to its specific properties.” [Abstract]
Thus, tequila production has not helped to preserve the traditional methods of producing tequila, which has been handed down from generation to generation for over 400 years. Consequently, the
“social and environmental resources in the Amatitán-Tequila Valley, where tequila production originated over 400 years ago, are under threat.” [North Carolina State University]
And,
“We conclude by using this case to discuss more generally the relationship between the protection of place-based products (known collectively as geographical indications) and social and environmental sustainability.” [Abstract]
Bowen concludes by saying, “The specification of sustainable production practices within [the GI] legal framework is essential.” [New Scientist]
Page four provides additional information on Tequila and the blue agave plant, along with a video of the harvesting of agave.
