Environmental News Network
By Margot Higgins
 The
maguey plant is a member of the agave family.
"Never
again, tequila" may be a common vow following Cinco de Mayo
celebrations this past weekend, but tequila consumption is steadily
on the rise.
Once regarded
as the fiery hooch that required a swift "slam" backed
by a twist of lime and salt, tequila is becoming a sophisticated
spirit that many prefer to sip and savor. Some aficionados rate
the liquid gold, which can command $20 shot in upscale bars, on
a par with single malt scotch or fine cognac.
According
to a recent report by the Distilled Spirits Council of the United
States, tequila consumption has increased 112 percent since 1985
to almost 16 million gallons per year, making it the fastest-growing
distilled spirit in the country.
As tequila
becomes increasingly popular, conservation issues surrounding
its production are surfacing.
There are
only five regions in Mexico where tequila is produced. Reduced
by skyrocketing demand coupled with a 1997 fungus plague, a severe
shortage of the blue agave plant, used to produce tequila, is
causing the world's tequila supply to run dry.
The traditional
style of tequila consists of at least 51 percent agave juice supplemented
by other sugars. Following the recent tequila boom, a number of
premium brands made from 100 percent agave have also gained popularity,
placing an even greater burden on plant resources.
Because agave
plants take eight to 10 years to mature, the shortage is not expected
to end anytime soon.
 Agave
plants don't mature quickly enough to meet current demand for
their juice.
As commercial
agave plantations are depleted in order to keep up with the demand,
tequila producers are invading Mexico's wild forested areas in
search of the plant.
"If you
take too many agave plants out of the forest, you can diminish
the population and bring it to extinction very quickly,"
explained Catarina Illsley, a researcher at the Group for Environmental
Studies in Mexico City. "Agave is one of the few species
in the ecosystem that has economic importance. Supporting the
people that live off of it is a way to maintain the forests. For
centuries agave has been the livelihood of indigenous local peoples,
providing fibers and other beverages as well as tequila."
Illsley is
the most recent recipient of the Kleinhans Fellowship, sponsored
in part by the International Rainforest Alliance. For the next
two years she will develop and implement best management practices
in the sustainable production of tequila.
"There
are ways to manage wild populations of agave in a sustainable
way," Illsley said. As a part of her plan, she will help
peasant communities return to traditional harvesting practices
that allow agave to mature. She'll also work to create a specialized
market for certified sustainable tequila.
Illsley also
plans to establish nurseries to reproduce agave and return the
plant to the forest.
Agave conservation
is not limited to maintaining large populations of the plant,
she notes. In order to protect the plant, it is also important
to preserve its pollinators, such as bats and birds, and their
habitat.
The future
of agave and deforestation are inextricably linked.
"If agave
is not maintained in its wild state, local people may have more
incentive to convert forested areas to agriculture or grazing
land," Illsley said.
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