That switch has been tough on farmers, who have long relied on agave for their main source of income. "Farmers were really concerned," Bowen told Discovery News. She and colleague Ana Valenzuela Zapata conducted extensive interviews and workshops with farmers, government officials, tequila producers and other players in the industry. Their analyses appeared in the January issue of the Journal of Rural Studies. "It's a desperate situation," she said. "They're not aware of all the politics in the industry, but they are aware that it is becoming almost impossible to sell agave and that tequila companies are cutting them out." Compared to traditional methods, tequila companies also use far more herbicides and pesticides, and they are less likely to intersperse agave with other crops. These practices have increased soil erosion and reduced water quality. Ironically, they've also led to higher levels of pest infestation and disease, Bowen said. Stricter rules by the Mexican government would be necessary to make tequila successful for both companies and farmers, said Peter Gerritson, a rural sociologist at the University of Guadalajara in Mexico. He also suggested narrowing the size of the GI, which is now relatively large and spread out, to help revive the spirit of what the designation was meant to do in the first place: create unique flavors and inspire regional pride. "Tequila is promoted as the national drink of Mexico," Gerritson said. "It has this geological indication, which gives the idea of a locally-based product that is related to its region and natural resources. I think the message of this work is that, well, it is much more complex than that." Related Links: Go to Discovery Earth for news, slide shows, interviews and more. How Stuff Works: Is Conservation Agriculture Better Than Organic Farming? |
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