Diversity of agaves used in the extraction of sap to produce aguamiel syrup in the state of Hidalgo, Mexico
DOI:
https://doi.org/10.18387/polibotanica.58.19Keywords:
agrobiodiversity of agaves, sap, sap syrup, morphometry, genetic diversityAbstract
Agaves are plants of biocultural importance for Mexicans, they have a long history of interaction with humans, in addition to being considered key plants of the environments where they grow. Currently, many of its ancient uses are still valid, reporting more than 100 different ones, which are grouped into 22 categories, where distilled beverages are economically important, with other uses that are gaining popularity, such as mead syrup. This study aims to describe the production systems where the agaves that are used for the extraction of sap or mead to produce mead syrup are kept, as well as to characterize the traditional varieties of agaves that are kept there. The study was carried out in five municipalities in the state of Hidalgo, considering a total of 12 locations. In each of the sampling sites, prospecting visits were carried out and eight productive systems were selected, in which the ethnobotanical evaluation was carried out with thematic tours, open and semi-structured interviews, the traditional varieties of agaves were morphologically characterized and genetic analyzes were carried out. with the use of 10 core microsatellites. The productive systems that were recorded were the metepantles, Ñu´tá, magueyeras and magueyes in living fences or boundaries that limit productive spaces. In these production systems it was observed that 28 traditional varieties of pulque agaves are maintained, which belong to four species of agaves. It was also found that the metepantle production systems in La Gaspareña (Singuilucan, Hidalgo) and the Ñu'ta del Cardonal production systems were the most agrobiodiverse. These regions in turn are differentiated by the preferred varieties for their work, the Manso being in the Altiplanicie Pulquera area and the Xaminí variety being the favorite in the Mezquital Valley. The genetic diversity ranged between 0.020 to 0.200, these values are in the range of those reported for other varieties in the state of Hidalgo and Mexico. The agrobiodiversity of the agaves used in this activity, together with the diversity found in the productive spaces and the knowledge of managers, make the production of aguamiel syrup in the state of Hidalgo an activity that maintains high biological and cultural diversity. However, we must warn about certain actions, such as the installation of various monocultures that can lead to negative consequences.
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