Blue agave
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Agave tequilana, commonly called blue Weber agave (Template:Italics correction) or tequila agave, is an agave plant that is an important economic product of Jalisco state of Mexico, due to its role as the base ingredient of tequila. The high production of agavins (branched oligosaccharides composed mostly of fructose) in the core of the plant is the main characteristic that makes it suitable for the preparation of alcoholic beverages.
The tequila agave is native to the states of Jalisco, Colima, Nayarit, Michoacán, and Aguascalientes in Mexico. The plant favors altitudes of more than Template:Convert and grows in rich and sandy soils. Blue agave plants grow into large succulents, with spiky fleshy leaves, that can reach over Template:Convert in height. Blue agaves sprout a stalk when they are about five years old. These stalks can grow an additional Template:Convert, and they are topped with yellow flowers.<ref>Gentry, Howard Scott. Agaves of Continental North America. University of Arizona Press, Tucson, 1992.</ref><ref>Weber, Frederic Albert Constantin. Bulletin du Muséum d'Histoire Naturelle 8(3): 220–223, f. 1–2. 1902.</ref> The stalk is cut off from commercial plants so the plant will put more energy into the heart.<ref name="chadwick-harvest">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
The flowers are pollinated by the greater long-nosed bat (and by insects and hummingbirds) and produce several thousand seeds per plant, many of them sterile. The plant then dies. Cultivated plants are reproduced by planting the previously removed shoots; this has led to a considerable loss of genetic diversity in cultivated blue agave.
It is rarely kept as a houseplant, but a 50-year-old blue agave in Boston grew a Template:Convert stalk requiring a hole in the greenhouse roof and flowered in the summer of 2006.<ref>Template:Cite AV mediaTemplate:Cbignore</ref>
TaxonomyEdit
Agave tequilana was only scientifically described as a species in 1902 by Frédéric Albert Constantin Weber.<ref name="POWO">Template:Cite POWO</ref> It is listed as an accepted species by Plants of the World Online,<ref name="POWO" /> World Flora Online,<ref>Template:Cite WFO</ref> and World Plants.<ref name="Hassler 2025">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> Though accepted as a species Template:As of, due to the similarity to Agave angustifolia a scientific description of it as subspecies was published in 2004.<ref name="POWO" />
Tequila productionEdit
Tequila is made only from a specific cultivar of Agave tequilana called "Weber Azul." The plant is from the Asparagaceae family. This cultivar is larger and blue-gray in color compared to the smaller and green normal A. tequilana. It is a rapid grower and prolific offsetter in keeping with its agricultural advantages. Tequila is produced by removing the heart (piña) of the plant in its seventh to fourteenth year (depending on growth rate and whims of harvester). Harvested piñas normally weigh Template:Convert.<ref name="chadwick-harvest" /> This heart is stripped of its leaves and heated to convert the inulin to sugars. Then the roasted core is pressed or crushed to release the sugary clear liquid called aguamiel, which is, in turn, fermented and distilled into alcohol. Tequila is also made with a sugar formulation of 51% agave and 49% other sugars. These tequilas are referred to as Mixtos.<ref name="chadwick-mixto">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
Pathogens affecting the plantEdit
As agave production has moved to an industrial scale since the end of the 1980s, diseases and pests, collectively referred to as TMA (tristeza y muerte de agave, "wilting and death of agave"), have hit the crops. Through the 1990s, diseases spread, particularly Fusarium fungi and Erwinia bacteria, exacerbated by the low genetic diversity of the agave plants.<ref name="nature-dalton">Template:Cite journal</ref> Other problems include the agave weevil, Scyphophorus acupunctatus,<ref>Template:Cite journal</ref> and a fungus, Thielaviopsis paradoxa.<ref>Template:Cite conference</ref>
According to a 2004 study, additional pathogens, Erwinia carotovora, Enterobacter agglomerans, Pseudomonas mendocina, and Serratia spp. are responsible for continued rot.<ref>Template:Cite journal</ref>