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首页> 外文期刊>Genetic Resources and Crop Evolution >Sustainability of the traditional management of Agave genetic resources in the elaboration of mezcal and tequila spirits in western Mexico
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Sustainability of the traditional management of Agave genetic resources in the elaboration of mezcal and tequila spirits in western Mexico

机译：龙舌兰遗传资源在管理墨西哥西部龙舌兰酒和龙舌兰酒时的传统管理方式的可持续性

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Over the last 30 years, cultivation of Agave tequilana Weber var blue for industrial production of tequila, has generated soil erosion, chemical pollution, displacement of traditional food crops and traditional Agave landraces used for preparing “mezcals” in the Appellation of Origin Tequila area. It is also associated with harmful cycles 8–10 years long of surplus-shortfall availability of raw material. Mezcal is the common traditional name given in Mexico to spirits like tequila, prepared with Agave tissue. We examined the traditional strategies of management of the Agave genetic resources for elaborating mezcal and tequila spirits by people of southern Jalisco, Mexico, analyzing the bases of their sustainable management, compared with management of the industrial tequila system. We found that mezcal spirits are prepared with different landraces of A. angustifolia Haw. and A. rhodacantha Trel. which are cultivated as living fences within the “milpa”, the traditional Mesoamerican multi-crop system. The whole system allows simultaneous production of agricultural, livestock and forest resources, permitting the adjustment of mezcal production to demand. Agave borders and terraces are laid out perpendicular to slopes to increase rainfall capture and filtration, and decrease soil erosion. The high species richness creates niche heterogeneity, substantially reducing pest and disease incidence. Genetic and morphological analyses indicated that traditional management and selection of A. angustifolia landraces have produced high genetic diversity (HBT = 0.438 ± 0.003) and structure (θB = 0.408) when compared with wild populations (HBT = 0.428 ± 0.015; θB = 0.212). Morphological differentiation is associated to artificial selection pressures. Differential precocity of Agave landraces and scaled planting favors continuous, year round spirit production. Growers directly market their mezcals, and a portion of the profits is reinvested in the parcel to ensure system continuity. The technological advantages of the traditional mezcal system could attenuate some challenges caused by the tequila industrial agriculture.
机译：在过去的30年中，龙舌兰龙舌兰的种植用于龙舌兰酒的工业生产，已经造成了土壤侵蚀，化学污染，传统粮食作物的流离失所以及在龙舌兰原产地带用于制备“ mezcals”的传统龙舌兰地方品种。它还与8-10年长的原材料盈亏不足的有害循环有关。梅斯卡尔酒（Mezcal）是墨西哥常见的传统名称，用龙舌兰组织制成的龙舌兰酒之类的烈酒。我们研究了墨西哥南部哈利斯科州人精心制作龙舌兰酒和龙舌兰酒的传统龙舌兰遗传资源管理策略，分析了其可持续管理的基础，并与工业龙舌兰酒系统进行了比较。我们发现，用不同地方品种的A. angustifolia Haw配制了烈酒。和A. rhodacantha Trel。在传统的中美洲多作物系统“ milpa”中作为生活围栏种植。整个系统可以同时生产农业，畜牧和森林资源，从而可以根据需要调整大规模生产。龙舌兰的边界和阶地垂直于斜坡布置，以增加降雨的捕获和过滤，并减少土壤侵蚀。高物种丰富度可创造生态位异质性，从而大大减少了病虫害的发生。遗传和形态学分析表明，与野生种群（HBT = 0.428±0.015;θB= 0.212）相比，传统管理和选择的A. angustifolia地方品种产生了很高的遗传多样性（HBT = 0.438±0.003）和结构（θB= 0.408）。 。形态差异与人工选择压力有关。龙舌兰地方品种的早熟和规模化种植有利于全年连续进行白酒生产。种植者直接销售自己的产品，并将部分利润再投资到包裹中，以确保系统的连续性。传统的梅斯卡尔系统的技术优势可以缓解龙舌兰酒工业农业带来的一些挑战。

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