Surely you have heard about agave more than once. This plant is known even far beyond the borders of the countries in which it grows. This is due to the fact that the agave plant is a raw material for the production of drinks such as pulque and tequila. However, this is not its only use. Nowadays it has become very popular to replace sugar with agave syrup. This is exactly what we will talk about in our article.
What is agave?
Agave is a plant (exotic) growing on the volcanic soils of Mexico. Culture blooms only once, gathering huge crowds of tourists who want to see the stunning spectacle. Throughout the world, agave is known as a raw material for the production of the famous tequila.
The word “agave” brings to everyone’s imagination beautiful exotic pictures of the tropics. This is exactly what agave syrup manufacturers are counting on, advertising their products as a completely harmless and at the same time healthy sugar substitute.
How is the product prepared?
Agave syrup has been known for a long time. It is prepared using approximately the same technology as maple syrup. The juice is placed in containers and evaporated until it thickens to a certain consistency. The liquid should be viscous. This is agave syrup. Depending on the duration of processing, the mass may have a light yellow or dark color.
However, producing syrup on an industrial scale is a little different. Considering the number of processing stages that raw materials undergo, it is difficult to say whether anything useful remains in the final product. We can definitely say that we are purchasing a product with a high fructose content.
But how beneficial or harmful it is depends entirely on how it was processed. Agave syrup contains 70-90% fructose, which is the same as corn syrup, which has long been banned from use. A number of countries have banned its use in food production due to its ability to lead to obesity. Let's figure out what are the benefits and harms of agave syrup.
Taste of the product
Agave syrup is often compared to honey. This is completely the wrong approach. And their tastes have nothing in common. Everyone who has tried using agave syrup instead of sugar says that it has a special, unique taste. Some people detect plant notes in it, others creamy ones. And for some, the product generally resembles molasses. Whatever one may say, there is nothing to compare the taste of agave syrup with, since it is unique in its own way.
Modern syrups
The recipe for making syrup from the plant has been known for hundreds of years. However, it was used in those regions where agave grows. It was only in the last decade that the product reached a wider range of consumers.
Beneficial features
Real agave syrup is really healthy because it contains: vitamins A, E, K, B, PP, as well as calcium, potassium, zinc, magnesium, copper, selenium, manganese, iron, sodium and phosphorus. This product is especially useful for those who are on diets. Due to fructose, syrup ensures normal metabolism, helping to remove toxins and waste from the body.
Medicinal properties
Agave contains fructans and saponins. The latter are also found in the roots of other plants, such as ginseng. It is saponins that have anti-inflammatory effects, strengthen the immune system, and have an antimicrobial effect. The Aztecs also used agave tincture to treat various wounds.
One of the varieties of fructans is the substance inulin, which has a number of properties:
- Research has proven that inulin can be beneficial for people who are overweight. The substance affects blood sugar levels and increases the feeling of satiety, thereby reducing appetite.
- Inulin can lower cholesterol levels in the body and also reduces the risk of certain types of cancer.
- The beneficial properties of the plant allow it to be used to prevent pregnancy. In China, substances such as dinordrin and anordrin are isolated from agave, which are included in the group of contraceptives; they can be taken only a couple of times a month, unlike other pills.
- Research has proven that inulin improves calcium absorption by twenty percent, which leads to an increase in tissue density by fifteen percent. Such properties of the plant are important for older people whose bones are prone to brittleness.
- Agave contains steroidal saponins, which are good as an antirheumatic agent.
Agave can be used as a remedy and at home. People suffering from neuritis and rheumatism can apply the cut leaf to the sore spot, wrapping it with a bandage. This compress should be kept for at least two hours. If an agave leaf causes a burning sensation, then the natural juice of the plant can be diluted with water in equal proportions, and then used for compresses and lotions.
Application of syrup
Syrup is used for a variety of purposes. It is even served as a drink on its own or at the end of a meal. In the homeland of agave, syrup is considered a good aperitif. It is served in small glasses (no more than 50 grams). Syrup, served as a dessert, can lift your spirits and improve your body tone.
In addition, it goes well with gold and silver tequila, as well as with all kinds of liqueurs. A good bartender can offer at least fifteen cocktails using syrup. The most famous among them are “Watermelon Margarita”, “Mexican Breakfast”, “Postcard from Italy” and “Platinum Berry”.
Agave syrup is used in some countries for the production of confectionery products.
Is the syrup safe?
The benefits and harms of agave syrup are the subject of much debate among experts. The miracles of marketing led to the incredible popularity of the syrup. However, some scientists believe that the product is far from safe. Unfortunately, it is currently promoted as a sugar substitute for diabetes because fructose has a low glycemic index. But you should not forget that fructose can dramatically increase the human body’s resistance to insulin, which is also quite dangerous.
In addition, American scientists, in the course of research, came to the conclusion that the use of monosaccharides is dangerous, since they lead to liver destruction. Similar conclusions have been drawn regarding corn syrup. This means that this also applies to agave syrup; the level of fructose in it sometimes greatly exceeds that of its corn counterpart.
What are modern store-bought syrups like?
All of the above beneficial properties of the plant itself and the syrup from it can be discussed when we are talking about a natural product. It is difficult to say how good and safe the syrups offered by different brands are. Much depends on the original raw materials, on how the fermentation process took place (low temperatures are preferable, as this reduces the loss of natural enzymes). A syrup with a fructose content of 50% can be considered good. It is difficult to find such a product in stores. As a rule, syrups of all brands have an indicator of about 90%.
Unfortunately, many manufacturers make a product that is much more dangerous than corn syrup. Therefore, if you decide to use agave nectar, then you should be more responsible when choosing a brand.
Why is fructose so important for the body?
It's no secret that glucose is the source of life for the body. Regular sugar contains both fructose and glucose. Of course, people prefer to use the first substance. But it is worth remembering that fructose is absorbed by the body completely differently than glucose. It is completely consumed by the liver, damaging its cells. This means it can provoke a number of chronic diseases. It is worth noting that a few centuries ago people consumed much less fructose than now (400-800%).
Fructose is converted to fat tissue
As we have already said, excessive amounts of fructose have a detrimental effect on the liver itself. Experts have proven that it is almost completely converted into fat. This is why fructose is the main cause of obesity.
The situation is completely different with glucose, only 20% is processed by the liver. The irony is that people consume fructose to avoid obesity, not knowing that it is the source of extra pounds.
It is worth understanding that fructose contained in vegetables and fruits is not at all the same substance that is present in synthetic syrups. The natural substance enters the body with minerals, vitamins and trace elements. But fructose syrup has no nutritional value. Yes, and these substances are processed differently.
Fructose is an incredibly cheap sweetener, so in a number of countries it is used in the production of many products, but there is not a word about it in the labeling. This means that there is a risk of exceeding the daily intake of this substance.
The agave plant is known as a raw material for making tequila. But, in fact, in addition to the production of alcohol, it is used in many industries. Agave syrup, juice, stem and leaf cores are widely used in cooking and medicine. And grown at home, it brings not only aesthetic pleasure, but also practical benefits.
The genus Agave has more than three hundred species. The most typical representative is the American one. Other, most famous, species: blue agave, sisal, straight, Queen Victoria, retracted.
Agave has a greatly shortened stem, fleshy leaves with spines, and a long peduncle on which flowers bloom in huge numbers. The fruits are capsules that ripen in place of the flowers. Often the fruit is considered to be the core of the stem, which after cutting off the leaves becomes like a pineapple.
Chemical composition of the core and leaf pulp Although the composition of the plant has not been fully studied, the following was found in it:
- essential substances;
- iron;
- phosphorus;
- magnesium;
- saponins;
- active biological compounds;
- vit. C, B, E;
- organic acids;
- fructose.
The presence of volatile compounds and essential oils explains the specific smell and taste that agave juice and drink from it have.
Beneficial features
In addition to its industrial value, Mexican (which grows directly in Mexico) agave is important for the indigenous population. Thus, the Indians eat the flowers of the plant, bake the core and leaves, and make flour from them. Many types of agave are suitable for making lassos, ropes, and fishing nets. All varieties are used to treat snakebites and control insects.
Application in industrial production
Due to the strength of the leaf fiber, many varieties of agave are used as raw materials for the manufacture of:
- ropes,
- rugs;
- fabrics;
- mats;
- ropes;
- paper;
- ropes and so on.
The following varieties are most often suitable for these purposes: agave sisal, kantala, American, fucure-shaped, folded and hard. They are used to make sisal, henequin, espadin and kenjet fibers. Agave, such as the American one, contains sapogenins and is used in making soap.
Application in the food industry
The main directions are alcohol production and cooking. Thus, blue agave is used in the preparation of tequila. To do this, the juice of the plant core is distilled 2 - 3 times. Drink strength: from 38 ̊ to 55 ̊. To obtain it, agave syrup can be used. Classic tequila is 100% made from this succulent. Other juice (for example, corn) can also be added by the manufacturer, but its volume should not exceed 49%.
The dark green variety is used to make the drink pulque, which also contains alcohol. The peculiarity of its preparation is to prevent the formation of flowers by cutting out the flower bud. From the resulting hole, up to 1000 liters of accumulated juice are scooped out over 4–6 months. Moreover, by this moment he is already starting to wander. The finished drink gains a strength of 4 ̊ - 7 ̊ in 10 - 14 days and quickly sours. Therefore, it is sent for sale unripe.
Agave syrup is used in cooking. Cocktails with a low alcohol content, jelly and compotes are made on its basis. At home, you can add it to baked goods, ice cream, or use it as a sweet gravy for pancakes, crumpets, and pancakes. In Mexico, its leaves are added when stewing meat, as well as in salads.
Agave syrup contains ~90% sugars. Most of them are fructose. There are two points of view on the health benefits of the product. In the first case, agave syrup is contraindicated for use due to its high calorie content (~ 370 kcal). Proponents of a different opinion claim that agave syrup contains inulin and can be used for weight loss.
However, this fructose content can easily replace granulated sugar for people with diabetes.
Application in crop production
Many varieties are used in landscape design, home floriculture, and grown in greenhouses. Flowers are planted to create a hedge, as well as in composition with other plants to give the area an exotic look.
The following flowers are usually grown at home: American, filamentous, Queen Victoria, blue agave. They grow well indoors and are not fussy about care, but they rarely produce flowers.
Medical use
The medicinal properties of agave were noticed by the Indians. They used the pulp of the leaves to treat wounds, burns, and abscesses. Agave juice was used as a remedy to draw snake venom from the bite site. A fermented drink containing alcohol was used for problems with the digestive system.
Thanks to its anti-inflammatory, analgesic, laxative and diuretic effects, agave treatment is acceptable for:
- bladder diseases;
- constipation;
- burns;
- furunculosis;
- neuralgia;
- arthritis;
- sciatica;
- liver diseases;
- radiculitis, etc.
A drink from any variety normalizes metabolism, relieves swelling, and has a mild diuretic and laxative effect. This drink can be prepared at home by diluting agave syrup with water. However, its health benefits will be reduced.
If you chop the leaves of a plant of any variety and add alcohol, and let it sit for 2 - 3 weeks, you will get a healing tincture. Compresses made from it are useful in cases of neuralgia, radiculitis, and bruises.
Dilute juice in a ratio of 1:20 is drunk when gastrointestinal problems occur. The same solution is used in case of joint ailments, applying a compress. It can be kept overnight. Unlike pure juice, it does not burn the surface of the skin.
A drink from this plant is taken an hour or two before meals. Usually 50 - 70 ml. It stimulates metabolic processes, triggers detoxification mechanisms, and relieves spasms of blood vessels and muscles.
The American variety contains substances used in pharmacology for the synthesis of hormonal drugs. Chinese industry produces contraceptives based on these substances.
Contraindications
Do not consume agave flowers, juice or syrup internally if:
- liver diseases;
- obesity;
- pregnancy;
- allergies;
- hormonal diseases.
You should not give agave juice to children, even after dilution. Due to the contraceptive effect, the use of this plant in any form is not recommended in case of lactation. And because of the diuretic effect, people with kidney disease should not drink juice or syrup.
Growing at home
Agave flowers are not too demanding on the conditions at home. They prefer moderate lighting, without direct sun. In summer they can withstand temperatures of ~30 C, in winter - about 6 C. They like loose soil, poor in substances. So, for planting you can take turf and the top layer of rotted leaves. Add sand to the mixture and you'll have excellent soil for this succulent. Be sure to make drainage at the bottom of the container.
Indoor agave needs to be watered 2 times a week. In cold weather, even less often: once every 7 - 10 days. It accumulates liquid in the leaves, so it is not afraid of moisture loss. It is enough to apply fertilizers once in the period February - March and in August.
It reproduces by seeds, root, and stem shoots. The latter can be planted directly into the soil, just add more sand than for an adult plant. You can put the shoots in water, adding phytohormones for the rapid appearance of roots.
Agave is a mysterious and original plant. The beneficial properties of agave and its healing capabilities are more exotic for us than recipes proven over the years. When using homemade tincture, agave syrup or leaf pulp for medicinal purposes, you need to check yourself for an allergic reaction.
Plant agave grows in the southern and western parts of the United States, in Central and tropical South America, on the Black Sea coast of Crimea. In appearance, agave resembles a large rosette formed by large fleshy leaves. Types of agave are very diverse (sisal, Mexican, American, Queen Victoria agave, etc.).
Agave has been cultivated for centuries, first by Native American populations and then by Europeans. It was brought to Europe by the Spaniards and Portuguese in the 17th century. American agave, agave reticulum and many other species are now being grown as greenhouse plants.
Each rosette of agave grows slowly and blooms only once. When flowers are about to appear, the agave shoots out a tall stem (peduncle) growing from the center of the rosette. A large number of short funnel-shaped flowers of a yellowish-green hue appear on it.
After the inflorescence develops, the original plant dies, but shoots usually emerge from the lower part of the trunk.
Domestic agave is rare, as it very rarely blooms indoors, and is also huge in size and prickly. If you still want to grow agave at home, buy seeds of the American agave variety.
This plant loves sun, well-drained soil and temperatures between 10 and 20 degrees Celsius. Does not require frequent watering (especially in winter and autumn). During these periods, it is better to move the agave to a cool and dry room at home, where the temperature is maintained at 6 to 8 degrees.
The benefits of agave and its potential risks
The four main parts of the agave plant are used in cooking.
- The flowers are edible and can be added to a variety of salads.
- The leaves are rich in juice which has health benefits and can be eaten.
- The stems of the plant are eaten fried.
- Blue agave is used to make alcohol (tequila). Moreover, not the whole plant is used to produce alcohol, but only the root, which is shaped like a pine cone. It takes 7 kilograms of root to create a liter of tequila.
Agave juice is also not wasted and is used to make sugar, honey and wine.
Agave syrup as a sweetener has a low glycemic index. This means that when consumed, it will not cause a sharp rise or fall in blood sugar levels.
Here is a list of sweeteners and their glycemic values. The higher the value, the greater the effect of the sweetener on blood sugar levels.
Organic Agave Syrup – 27.
Fructose (fruit sugar) - 32.
Lactose (milk sugar) – 65.
Honey – 83.
High fructose corn syrup - 89.
Sucrose (sugar) – 92.
Glucose – 137.
Glucose tablets – 146.
Maltodextrin – 150.
Maltose – 150.
Agave syrup can contain up to 90% fructose. For reference, corn syrup contains 55% fructose. Some researchers believe that frequent consumption of fructose will not provide health benefits. And it may even contribute to the development of liver and kidney disease, high blood pressure, and signs of premature aging.
However, there are scientists, such as Lisa Cohen, an employee at the University of Maryland in the USA, who are confident that fructose has no effect on blood pressure. Cohen, in particular, draws attention to the fact that if fructose really posed a health hazard, then eating a large amount of apples would lead to a “jump” in blood pressure.
Fructose can only be dangerous if you consume more than 25 g per day. This applies not only to agave, but also to any products containing fructose.
As for the calorie content of agave syrup, it is directly related to the concentration of fructose. On average, it ranges from 307 to 399 kcal per 100 g.
Due to the low glycemic properties of agave, it is useful to use it (in small quantities) as a substitute for sugar when preparing certain dishes. Like many natural sweeteners, agave can replace sugar in most recipes.
- Use 1/3 cup of agave syrup for every cup of sugar called for in recipes.
- Reduce liquid ingredients in recipes by one-third, since agave syrup is a liquid.
- Reduce oven temperature by 25 degrees.
Agave juice is slightly sweeter than white sugar, so less is needed to achieve the desired level of sweetness in a dish. And compared to honey and maple syrup, agave has a more subtle flavor, making it a popular sugar substitute in recipes where other options might change the overall flavor.
Unlike honey, agave is also suitable for vegans.
IMPORTANT: Before you buy an agave drink, be sure to read the label. Typically, the raw material for making agave syrup is blue agave, the sweetest variety of the plant (it is also used to make alcohol). Some companies may mix it with corn syrup for extra profit, this should be reflected in the ingredients. At home, store the syrup in a cool and dark place so that it does not lose its benefits.
The agave plant contains saponins and fructosylation products of sucrose (fructans). Saponins, which are found in the roots of many plants (including ginseng), have anti-inflammatory properties and tone the immune system, due to which they have an antimicrobial effect on the body.
The Aztecs also used agave tincture to treat wounds precisely because of its beneficial antibacterial properties.
Inulin, a type of fructan, has many health benefits.
Research suggests that inulin may benefit overweight people due to its low effect on blood sugar and ability to increase feelings of fullness, thereby reducing appetite.
Inulin is also associated with lowering cholesterol in the body, reducing the risk of certain types of cancer, and increasing the absorption of nutrients such as isoflavones, calcium and magnesium.
The beneficial properties of agave allow this plant to be used in such a delicate area as protection against unwanted pregnancy. In China, the substances anordrin and dinordrin are isolated from American agave. They form a group of contraceptives that need to be taken no more than 1-2 times a month, unlike other birth control pills.
Studies have shown that inulin improves calcium absorption by 20% and increases bone density by 15%. This is especially important for older people whose bones become fragile. For them, agave can be of real benefit, as it helps increase bone density.
The beneficial properties of steroidal saponins contained in agave allow it to be used as an antirheumatic agent in folk medicine.
Agave blue or agave tequila(lat. Agave tequilana, Spanish Agave azul) - one of the types of agaves, widely used in agriculture for the production of alcoholic beverages tequila. Agave cultivation has reached its highest development in the state Jalisco, Mexico. Blue agave is also found in the wild, but it differs significantly in its characteristics from the domestic variety.
According to legend, the ancient Mexicans could not find any benefit from the blue agave growing thickly in their country. And then higher powers came to their aid: from a lightning strike, the agave caught fire, and delicious juice poured out of it. The amazed Indians accepted this fragrant nectar as a gift from the gods. And many, many years later, in 1758, Don José Antonio de Guervo, who began cultivating agave in the territory granted to him by the King of Spain, learned to distill agave juice and make an alcoholic drink from it. And since Don Xocé lived near the village of Tequila in the province of Jalisco, he named his drink the same way - tequila.
There are many different types of agave in nature. Until 1902, various varieties of agave were used to make tequila, including those from which mezcal was made. A German scientist put an end to this Franz Weber, who came to Mexico in 1896 specifically to establish an agave variety that was optimal for making tequila. In 1902, he concluded (which had been empirically reached by the local population before him) that blue agave (which was later named after him) was best suited for this purpose Agave Tequilana Weber). This plant is different from others - it is more fleshy, shaped like a large rose, fibrous, bluish or greenish-gray in color, tall, with hard leaves and thorns covered with wax, which prevents water loss.
Many people believe that Agave belongs to the cactus family. But that's not true.
The fields where agave grows are located at an altitude of 1500 m above sea level. It is important that the precipitation level is approximately a meter per year, temperature fluctuations do not exceed 20 degrees, and the number of cloudy days per year ranges from 65 to 105. The soil in these areas is special - sandy, conductive to moisture, rich in iron and other minerals. Agave pickers (jimador) use a special long-handled sharp tool (coa) with which they remove the long leaves and then the roots of the plants. After which the head (core) is sent to the factory for further processing: juice extraction, fermentation and distillation.
The basis of tequila, like mezcal and pulque, is agave juice, extracted from the core of the plant. Pinas are boiled over steam, sometimes under pressure, and then crushed, squeezing out the juice. Fermentation of tequila occurs faster, but not naturally, like mezcal, but with the help of yeast or cane sugar. Tequila is distilled twice and diluted, like mezcal, with distilled water to obtain the required degree. The strength of the drink intended for the domestic market is reduced to 40-46%, for the export version - to 38-40%.
Today tequila is the pride of Mexico, without which not a single film about this country can do. However, not all fans of this wonderful drink know what path tequila goes through to become what it becomes in the end. The thing is that blue agave grows only in Central America, and only Mexicans use it as a raw material. Today, tequila is produced in five states of Mexico; however, the best varieties still come from the state of Jalisco. Standard tequila is distinguished by its subtle aroma and clarity.
Blue agave plantations included by UNESCO in the list of world heritage sites and subject to protection. Not only the fields came under protection, but also local tequila factories.
Today tequila is intensively “conquering” the world. Back in 1873, the enterprising Senobio Sauza, having founded his own tequila production, sent the first batch of several barrels to the USA. Presented at the Chicago World's Fair as "brandy mezcal," Sauza tequila was met with interest and even won a medal. It was only in 1910 that tequila began to be named after the main city of its production. And today the city of Tequila remains the recognized capital of this drink. Every year at the end of November, a multi-day tequila fair is held here, in which all self-respecting producers take part. On the first day of the fair, any visitor has the right to treat himself to a drink he likes for free and evaluate its merits.
In addition, tequila has only its own methods of consumption, which provokes curiosity. The easiest way is to serve tequila in a small narrow glass along with a heap of salt and a green lemon - lime. The drinker rubs the pad of the outer side of the left palm between the thumb and index finger with lemon juice, pours a pile of salt on this place, then licks it off and drinks the contents of the glass (50 grams of tequila) in one gulp and immediately bites with a lemon wedge.
Another, no less original way to drink tequila is to mix a portion of the drink with tonic and serve it to the visitor. He covers the glass with his hand, then slams his fist down on the table (causing the tonic to boil) and downs the drink in one gulp. This method helps to significantly increase the attendance of Mexican bars, where real competitions in speed and dexterity of drinking the drink take place.
To understand the significance of this event, let’s just say that more than 500 brands of tequila of the highest quality were presented to the Institute for comparative tasting, and the samples were evaluated by world-class experts.
Today, many varieties of tequila are sold all over the world, but only a few of them have the right to bear this proud name. One of these is Olmeca Gold tequila, recognized as the best gold tequila in the world. Most recently, Olmeca Gold was awarded the Gold Medal of the Beverage Testing Institute (Chicago) as the best premium tequila.
The product was evaluated on the following characteristics: depth and roundness of the drink, bouquet, aftertaste and general properties. The tasting results identified Olmeca Gold tequila as the best gold tequila among leading brands. Olmeca's entire range of tequilas has been recognized as an exceptional and essential ingredient for creating this year's popular cocktails.
Olmeca tequila has been produced since 1873. Premium tequila is a drink that, like cognac and champagne, has a direct relationship with the terrain, climate, soil; The production of premium tequila is carefully controlled by law. The Olmeca tequila factory is located in the small town of Arandas in the state of Jalisco. The plant is located at an altitude of more than 2000 meters above sea level. It is here that the harmony of soil, sun, and precipitation allows us to grow the most juicy and sugary blue agave, suitable for the production of premium tequila.
Today Olmeca tequila is sold in 50 countries in Europe, Asia and Africa. Olmeca tequila is presented in Armenia thanks to the efforts of the official distributor - the Pernod Ricard Armenia company, owner of the Yerevan Brandy Factory.
By the way, tequila is widely used by Mexicans as a flavoring additive to soft drinks. In the morning, when leaving for work, they add it to their tea or coffee. And the most famous tequila-based cocktail is the Margarita, which made tequila popular in the United States. It is made with three parts dry tequila and one part lemon juice, poured into a glass with ice. The following version of this cocktail is possible: mix 4 parts of tequila and one part of orange liqueur (for example, Cointreau). First, the edges of the glass are decorated with “frost” of fine salt. With each sip of the drink, the drinker gets the opportunity to sip the salty edge of the glass, which is very convenient and effective.
Tequila Protection Law
Attempts to protect the name "tequila" and legally define production methods have been made since the Second World War, but the first legislation appeared in 1974, when the Mexican government established a delimitation zone for tequila production of 200 square kilometers in the state of Jalisco (Tequila region).
Two years later, the main regulatory documents for the production of tequila were developed - Norma Oficial del Tequila (NORMAS - State Tequila Standard), covering in detail all aspects of production. This time it was allowed to grow agave and produce tequila throughout the entire state of Jalisco (about 80 thousand square kilometers), in a number of areas of adjacent states Guanajuato, Michoacan, Nayarit, as well as in the state Tamaulipas. At the same time, the term "tequila" was copyrighted by the Mexican government. Any tequila business must apply to the government for permission to use their intellectual property.
Immediately after the adoption of the updated NORMAS, the government inspected and certified all "distilleries". In 1992, these functions were transferred to an organization called Consejo Regulador del Tequila(Council for the Supervision of Tequila Production, abbreviated as CRT), which monitors the compliance of production with the provisions of NORMAS. The raw materials and the percentage of agave or other sugars in them are checked, and CRT representatives seal the barrels of tequila intended for aging.
Now on the label of every bottle of tequila produced in Mexico there is a CRT badge (confirming the company's compliance with NORMAS regulations) and the abbreviation NOM with the number assigned to this enterprise by the Mexican Chamber of Commerce. NOM stands for Norma Oficial Mexicana de Calidad - National Quality Standard of Mexico.
There are 53 tequila production facilities in Mexico. Until recently, to protect the interests of farmers, these enterprises were prohibited from purchasing land for agave plantations. But now the ban has been lifted. In 1990, the Asociacion Magueyeros de Oaxaca (Association of Agave Producers of the State of Oaxaca) was founded, and around the same time, the Consejo Regulador (Supervisory Council), which certifies all enterprises, supervises the raw materials used and technological processes.
Agave - what is it? It is a variation of a succulent that grows in dry areas, usually in the mountains. The plant thrives in Africa, Asia, Mexico and southern Europe. Most indigenous people prefer to use this flower for medicinal purposes, as it has a disinfecting effect.
Agave has voluminous, fleshy leaves, which are united into a large rosette near the roots.
The flower is similar to aloe, but has wider leaves, along the edges of which there may be spines. The plant is quite large, so gardeners plant the succulent, usually in gardens, near hotels. The blue one is also famous. In apartments, dwarf or young flowers are mostly grown.
Growing in open ground
Agave is a plant that can easily withstand the temperature of central Russia. 20-25 °C is perfect for the flower. As soon as the air temperature drops below 10 °C, it is better to move the plant to a warm room. In severe frosts the flower dies. If it is not possible to grow the plant in open ground in the summer, it is recommended to expose the agave to fresh air. At a minimum, ventilation of the room with agave should be systematic.
Bloom
Agave is not one of the plants that will give you the joy of blooming every summer.
The plant throws out a flower once, then it dies over time, and several new shoots form in its place. Agave begins to bloom only in the tenth year. The size of the peduncle ranges from 3 to 9 m, the inflorescences are small, brownish-yellow in color. The flowers do not bloom immediately, but over several months. The inflorescences look like elongated boxes, accumulated in clusters. Inside are flat, dark-colored seeds.
Popular types of agave: description
- American is one of the most popular species. This is a large plant whose rosettes in the wild can reach three meters in diameter. The leaves are usually greenish-blue, up to two meters long and about 25 cm wide. There are brown-red spines on the sides of the leaf. Blooms in the tenth year. Several forms of this species have been developed. Agave American yellow-edged grows very slowly. A wide strip of light yellow color is visible along the edge of the leaf. Agave americana ornate is a small plant with a wide white and yellow stripe in the center of the leaf. Agave American Ornate White has a white stripe in the middle of the leaf.
- The funka is small in diameter, about 1.5 m. The greenish-gray leaves, reduced at the base, increase towards the middle and decrease again, turning into a white spike. Thorns can be seen on the sides of the leaves.
- Nitesnovaya is a compact succulent with beautiful matte green leaves, the edges of which have long snow-white fibers, and there is a small spine at the end of the leaves.
- Queen Victoria Agave is one of the more interesting forms. The rosette has a spherical shape and reaches a diameter of 40-60 cm. The greenish leaves are decorated with oblique white stripes. The leaf looks like a triangle with an edge on the inside. The spines are visible only on the leaf blade.
- Potato-shaped is an ornamental type of agave, but is not yet common in home floriculture. Leaf rosette - approximately 25 cm. Grayish-green leaves with a waxy blue coating are spade-shaped. At the tips of the leaves there are dark red spines, which are also present on the edges.
- Compressed is the most unusual type. It has narrow leaves and dense spherical rosettes. The older the plant, the more rosettes it appears.
Features of care
Once you have purchased an agave, it is recommended to replant it, since the soil from the flower shop is not suitable for the long-term existence of the plant. The agave needs to be placed in a sunny place. If there is backlighting, then good, but if not, it’s not critical. It is recommended to water the flower, feed it and not rearrange it. Agave needs time to adapt to a new place, pot and soil. In the first few weeks, the flower will take root, so it is important not to damage the roots and leaves of the plant.
Lighting
Indoor agave is completely unpretentious to lighting. It grows in both direct sunlight and light shade. If you placed the plant on the north side, then install phytolamps as illumination. During the cold season, agave growth slows down. Nutrients maintain the flower's condition until the onset of a warmer season. During the winter, the agave “falls asleep,” as it were.
Temperature
Agave is a heat-loving plant, so the room in which it grows must be well heated, then the flower will feel comfortable. Agave needs regular ventilation and an air temperature of at least 10 °C, otherwise the plant dies.
Air humidity
Agave does not need spraying. It is also not recommended to place a container of water or a humidifier next to the flower.
As a rule, apartments have dry air suitable for plants. If the plant's rosettes become dusty, they can be wiped with a damp cloth. After this procedure, do not forget to dry them, otherwise the leaves will rot.
Watering
Rare spraying is alternated with nutritional supplements. About twice every seven days will be enough. As flower growers say, agave needs to be watered once a month in winter. Agave is an undemanding plant. Watering is carried out at the roots; it is not recommended from above, since moisture will accumulate in the rosettes and rot will form.
Top dressing
During the growing season, the flower should be fed once a month. You can use fertilizers for cacti. They generally contain a small amount of nitrogen, and this contributes to the development of rot in the leaves. If you apply fertilizer more often, the nutrients will accumulate, which, in turn, will harm the agave. In winter, fertilizing is not required, as the plant rests.
Landing rules
You cannot constantly replant a succulent; this operation damages the roots and makes it difficult for the leaves and plant to recover. There are three rules for replanting a flower. Every year in spring the young plant is replanted. An adult flower - as needed, for example, if the pot has become too small. Do not cover the neck of the agave; it should be above the ground. In this position the plant will feel great. Agave should be replanted when it is not flowering.
As a last resort, remove the flower; agave (photo above) spends most of its energy on its growth. But it is best to wait until the flower fades and only then start replanting it.
Reproduction
Agave can be propagated by seeds or offspring. Seeds are not the best choice, as the plant then grows very slowly.
But if you still choose this method, then the seeds are planted in early spring, or maximum at the end of winter. When propagating by children, they are first separated from the main plant with a sharp knife. Next, they are dried for twenty-four hours and planted in a pot. The land must be prepared in advance. Rare watering is required until the plant takes root and gets used to the new location.
Soil preparation
Rocky or loose soil is ideal for growing agave at home. Where most of the flowers die, the agave will grow. At home, coarse river sand and turf are mixed in equal quantities. Or you can purchase ready-made soil in the store. A loosening agent, such as sand or perlite, is added to the soil. Drainage is installed at the bottom; this is required to allow excess water to pass through, which causes roots and leaves to rot.
Diseases and pests
If they are present in small quantities, they are removed with an alcohol swab. Next, wipe the leaves with an aqueous solution of soap and garlic. This method helps with small infestations, but if there are a lot of pests, then Actellik or karbofos should be used. Agave is a picky plant that can survive in the middle zone, despite the fact that it is accustomed to the climate of Asia and Mexico.
Agave is similar in appearance to aloe. There is a huge choice of plants, as there are more than 50 different types of agave known. The succulent needs rocky soil, diffused light and watering. It is necessary to monitor the temperature and constantly ventilate the room where the agave grows. The plant dies very quickly due to pests, for this reason do not forget about feeding and processing.
Agave: beneficial properties
Most types of plants produce ropes, ropes, twine and other coarse fabrics. Wrapping paper is made from waste. Some succulent species are bred in tropical areas to obtain fiber.
Citric acid and food for bees are extracted from the juice of the peduncle, and the pulp is used to make soap.
Pulque, a traditional Mexican alcoholic drink, is prepared from the sugary sap of the plant, which is collected before flowering. And the agave pith is used to produce strong alcoholic drinks such as tequila and mezcal. In addition, the juice is used as a laxative and analgesic. Due to the antiseptic and anti-inflammatory properties of agave, the plant is used for respiratory diseases.
The roots of some plant species are also used medicinally. Agave americana leaves contain steroidal saponins, which are used for the synthesis of hormonal drugs - cortisone, progesterone.
Agave is used to produce medicines for external use, which are used for rheumatism and radiculitis, for breast diseases, bruises or sprains.
Indoor agave with its decorative appearance will bring unusual notes to the interior, both as a single plant and in compositions.
