The Sustainability of Mexican Traditional Beverage Sotol: Ecological, Historical, and Technical Issues

Reyes-Valdés, M. Humberto; Palacios, Roberto; Martínez, Erika Nohemi Rivas; Robledo‐Olivo, Armando; Bautista, Adriana Antonio; Valdés-Dávila, Carlos Manuel; Quintanilla, José Ángel Villarreal; Benavides-Mendoza, Adalberto

doi:10.1016/b978-0-12-815259-1.00004-5

Cited by 10 publications

(7 citation statements)

References 36 publications

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“…The production of the distilled liquor begins in autumn because it is when the stem of the sotol plant contains between 20 and 35 • Bx (Reyes-Valdés et al, 2019). A worker cuts down Dasylirion using a hatchet and hoe.…”

Section: Harvestmentioning

confidence: 99%

Life Cycle Analysis of Sotol Production in Mexico

Madrid-Solórzano¹,

García-Alcaráz²,

Macías³

et al. 2021

Front. Sustain. Food Syst.

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Sotol is a Mexican distilled spirit produced in Northern Mexico. The estimated annual production of sotol is at around 5,200 hl per year. This industry grows at an average rate of 5% per year. The Mexican Sotol Council and the Sotol Certificate Council are regulatory bodies dedicated to monitoring that sotol producers comply with the Official Mexican Standard NOM-159-SCFI-2004. Currently, those regulatory bodies try to improve the sotol production process and good practice guidelines to contribute to cleaner production. This paper reports a case study of artisanal sotol production in Chihuahua State in Mexico. Life cycle assessment (LCA) technique was used to compute the environmental impact of sotol and its performance to identify system hotspots and propose improvement interventions. SimaPro software, v.9.1®, is used for the LCA, applying CML-IA baseline V3.05/EU25 method to evaluate and select environmental impact categories. The system boundary included the stages of harvest, cooking, milling, fermentation, distillation, bottling, and packaging. The findings indicate that each of the stages required for sotol beverage processing significantly affects the marine ecosystem. The milling and bottling stages have the highest environmental impact. A 750-ml bottle of artisan sotol causes 5.92 kg CO2 eq, based on empirical data. Sotol makers should focus on reducing energy consumption caused by input transportation and equipment for milling.

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Section: Harvestmentioning

confidence: 99%

Life Cycle Analysis of Sotol Production in Mexico

Madrid-Solórzano¹,

García-Alcaráz²,

Macías³

et al. 2021

Front. Sustain. Food Syst.

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“…Las plantas de sotol (Dasylirion cedrosanum) son un componente importante de las regiones áridas del centro y norte de México (Encina-Domínguez et al 2013). Actualmente se utiliza para la elaboración de la bebida destilada llamada sotol (Reyes-Valdés et al 2019), siendo los estados de Coahuila, Chihuahua y Durango los que cuentan con la denominación de origen para su elaboración (IMPI 2002). En los últimos años la producción del destilado de sotol ha cobrado interés y ha generado una demanda creciente (Reyes-Valdés et al 2012).…”

Section: Introductionunclassified

“…El estado de Coahuila tiene poblaciones naturales de sotol, pero no se tienen plantaciones forestales comerciales y la materia prima para producir la bebida proviene de poblaciones silvestres (Flores-Gallegos et al 2019). Con respecto a las autorizaciones en materia de aprovechamiento de recursos forestales no maderables emitidos por la Secretaría de Medio Ambiente y Recursos Naturales (SEMARNAT), se indica que se deben llevar a cabo estudios técnicos justificativos para la extracción de la planta en poblaciones naturales, por lo que se requiere un inventario con la caracterización morfológica de los individuos del sitio a aprovechar (Reyes-Valdés et al 2019).…”

Section: Introductionunclassified

Morfología de Dasylirion cedrosanum y su correlación con imágenes en localidades del Sureste de Coahuila

Serafin-Higuera

Bautista²,

Benavides-Mendoza

2022

Ecosist. Recur. Agropec.

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El procesamiento digital de imágenes es una herramienta que facilita el análisis morfológico. Por lo que, se planteó evaluar las características morfológicas de plantas de sotol usando imágenes digitales. Para esto, se tomaron las variables: altura de la planta, diámetro de cobertura, altura y diámetro del tallo de 10 plantas en cuatro localidades de Coahuila. Además, de fotografías a cada espécimen y se analizaron los datos morfológicos en el programa ImageJ. Utilizando un análisis de regresión lineal y de correlación se realizó una comparación entre los datos medidos de forma manual y digital. Los resultados muestran que las variables determinadas de forma manual tienen correlación positiva y significativa con las variables de las fotografías analizadas digitalmente. El uso de fotografías y del análisis digital es una herramienta de apoyo para caracterizar la morfología y seleccionar las plantas de sotol.

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“…There are vestiges indicating that sotol was an important part of the human diet in the American prehistory (Short et al, 2015), where natives cooked the stalk in pits filled with hot stones. Although there is no scientific literature regarding pollinators in sotol, a role of this plant group on the maintenance of pollinator insects can be envisioned according to previous field observations ( Reyes-Valdés et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

NUTRITIVE POTENTIAL OF SOTOL (Dasylirion cedrosanum) SEEDS

et al. 2019

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Agriculture in the 21th century faces the challenge of sustainable food production in a scenario of climate change. While highly caloric processed foods increase, there is a deficiency of micronutrients, fiber and good quality protein. Sustainable use of plants with wide adaptation to harsh environments can help to improve human diet. A remarkable genus for its wide adaptation, mainly in arid lands, is Dasylirion. It comprises a group of plants commonly called sotoles, broadly distributed in arid zones of Mexico and Southern United States. The use of this wild, albeit cultivable plant, is mainly for production of an alcoholic spirit called sotol. The study of the nutritional content of Dasylirion seeds can give an added use to this genus. The purpose of this research was to assess the nutritional quality of the seeds of an abundant species of this group, D. cedrosanum. Bromatological and mineral analyses were performed in populations from the states of Coahuila and Zacatecas, in Mexico. Samples were taken from three locations, with the harvest of the seeds three plants per site and triplicate determinations with whole wheat flour control. The sotol flour had higher protein content (27.7 %), 7 times more fat (18.4 %) and 10 times more fiber (16.2 %) than wheat flour. Additionally, sotol flour had 35 times more Ca, six times more Fe and three times more Zn and Cu than wheat flour. Although these remarkable nutritional parameters were consistent across locations, the Buenavista site plants showed the highest nutritional values. These results indicate that sotol seeds have a good potential as food and feed for humans, cattle and poultry.

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The Sustainability of Mexican Traditional Beverage Sotol: Ecological, Historical, and Technical Issues

Cited by 10 publications

References 36 publications

Life Cycle Analysis of Sotol Production in Mexico

Life Cycle Analysis of Sotol Production in Mexico

Morfología de Dasylirion cedrosanum y su correlación con imágenes en localidades del Sureste de Coahuila

NUTRITIVE POTENTIAL OF SOTOL (Dasylirion cedrosanum) SEEDS

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