EntrePinoys Atbp.

Maguey grows into a rosette leaves which droops to a horizontal position when it matures. A rosette usually consists of 20 to 50 leaves. The leaves which crowd on the stem are fleshy, thick and persistent for several years. The thin grayish leaves end in terminal spines bearing marginal prickles. Each leaf is 5 ft. long while its width ranges from 2.5 to 4 inches and has an average weight of 200 g.

Principal Uses

• Carpets, Rugs, Doormats, Bags, Ropes, Twine, Cords, Sacks, Papers
• Alcohol/Liquor

Varieties

• Agave fourcroydes henequen
• Agave angutifolia
• Agave amaiensis
• Yucatan

Cultural Management

• Soil Requirement - Fertile soil is not a requisite. Thus, soil which seems unproductive like rocky soil is still suitable for maguey production. It is also adapted to undulating or hilly areas and even grows along the seashore.

• Climatic Requirement - Maguey is not difficult plant to cultivate. It endures diversified climatic conditions, and does not require abundant or evenly distributed rainfall.

• Method of Propagation - Bulbils and suckers are commonly used for maguey propagation. However, suckers of 40-50 cm long are perfect than bulbils. Mature leaves from suckers give more fibers. More leaves are produced by the suckers during the first 3 years after picking.

• Planting Season - Planting may be done at the start of the rainy season.

• Distance Planting - The planting materials are spaced at 1 m x 1.5 m apart in a single row and 2 m x 2.5 m apart in double rows.

• Rate of Fertilization - Fertilizer need not be applied. However, its application will greatly improve the growth of the plant, 6-9-12 N-P-K fertilizer mixture 200 to 300 kilos per hectare per year is recommended.

Pest Control - Maguey plant shows strong resistance to drought, pests and diseases. Thus, regular attention is unnecessary except in weeding activites.

Maturity and Harvesting

The first harvesting of Maguey must take place when the age of the leaves droops to a horizontal position with an angle of 45°C. During this period, the fiber of the leaves is already strong. Subsequent harvest can be scheduled after 3 to 4 months. Harvestable leaves range from 10-30 leaves/plant/year.

Methods of Extraction

Retting- the bundled leaves weighing 7 to 7.5 kg are soaked in water of either 15 to 30 days. When retting in salt water, the leaves are split into halves and bundled. Note that fresh water retting is slower than salt water retting.

Decortification - the leaves are simply fed directly into the decorticator.

Yield Per Hectare

• Retting - yield of maguey ranges from 2185 to 3140 / kg / hectare / year. Fiber recovery ranges from 4% to 5%.
• Decortification - estimated yield per hectare per year ranges from 1300 to 1700 kg of fiber. Fiber recovery ranges from 2% to 2.5%

Classification and Grading

Maguey Retted

1. MR-1 Maguey One
2. MR-2 Maguey Two
3. MR-3 Maguey Three
4. MR-Y MagueyDamage
5. MR-0 Maguey String
6. MR-T MagueyTow

Decorticated Maguey

1. MD-1 Maguey Deco One
2. MD-2 Maguey Deco Two
3. MD-X Maguey Deco Residual

For more information, contact:

Fiber Industry Development Authority
Asiatrust Bank Annex Building
1424 Quezon Ave., Quezon City
Tel: 913-27-89 Fax: 913-27-90
Web: www.fida.da.gov.ph

Jean F. Paet - President
Cervantes Ilocos Sur Women Development Center Inc.
Maker of Maguey Slippers, Bags, Hats & Novelties
Rosario, Cervantes, Ilocos Sur
Mobile: 0918-5250900

The Process for Making Mezcal

Mezcal is the generic name for all spirits distilled from the agave, as well as the name of a beverage similar to tequila.

1. Maguey or Agave Plant. Maguey, Agave cantala Roxb. plant used to make mezcal is called agave (”ah-gah-vay”) or maguey (”mah-gay”). Occasionally it is called a “Century plant” in English because it can grow to be very large and has a long life-span (not really a century, more like 25 to 30 years). Sometimes mistaken for a type of cactus, it in fact belongs to a separate family, Agavaceae. The agave only flowers once in its lifetime, putting forth a tall stem from the center, and the plant dies after flowering. The agave that is used to make mezcal is harvested when it is seven or eight years old.

2. The Agave Piñas. After the agave is harvested, the spines of the plant are cut off and the remaining heart, called the piña (which means pineapple, because of its resemblance to the fruit), can weigh up to 100 kg (220 pounds).

3. The pit in which the agave is roasted. This is the stone-lined pit in which the agave piñas will be roasted. First a fire is started in the base of the pit, with river stones placed on top. When the rocks are red-hot, the piñas, which have been cut in half or in quarters, are placed in the pit. The whole thing is then covered with agave leaves and fiber and straw mats, piled up with earth and left to roast for four days.

4. The roasted agave. When four days have passed, the roasted piñas are removed from the pit. The roasted agave is sweet and it’s often sold in markets in Mexico in chunks to be eaten. The tough fiber is chewed, then discarded.

5. Crushing the agave. The roasted agave is crushed at a special grinding mill with a stone wheel pulled by a horse or mule.

6. Fermentation of the agave. After the agave is crushed, it is placed in wooden barrels with water and left to ferment for several days.

7. Distillation. After the fermentation, the mash is distilled. The first distillation yields low-grade alcohol. The fibers are then removed from the still and the alcohol from the first distillation is distilled a second time.

8. Mezcal. After the second distillation, the mezcal is blended to obtain a consistent grade of alcohol. Then, the mezcal is either bottled or left to age in oak barrels.

9. Mezcal Presentations. Mezcal is sold in various formats:

• Mezcal blanco is aged not at all, or up to two months.
• Mezcal reposado is aged between 6 months and one year.
• Mezcal añejo is aged for at least a year.

Sometimes a worm that lives inside the agave plant is added to the mezcal at the time it is bottled. Some people say that the worm adds to the flavor of the mezcal, but it may just be a marketing gimmick. There are also cremas de mezcal which are sweetened and come in a variety of flavors, such as coconut, coffee and passionfruit.

source: gomexico.about.com

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