DOCSLIB.ORG

Agave Beverage

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Agave Beverage ● ALCOHOLIC BEVERAGES Agave salmiana Waiting for the sunrise ‘Tequila to wake the living; mezcal to wake the dead’ - old Mexican proverb. Before corn was ever domesticated, agaves (Agave spp.) identifi ed it with a similar plant found at home. Agaves fl ower only once (‘mono- were one of the main carbohydrate sources for humans carpic’), usually after they are between in what is today western and northern Mexico and south- 8-10 years old, and the plant will then die if allowed to set seed. This trait gives western US. Agaves (or magueyes) are perennial, short- rise to their alternative name of ‘century stemmed, monocotyledonous succulents, with a fl eshy leaf plants’. Archaeological evidence indicates base and stem. that agave stems and leaf bases (the ‘heads’, or ‘cores’) and fl owering stems By Ian Hornsey and ’ixcaloa’ (to cook). The name applies have been pit-cooked for eating in Mes- to at least 100 Mexican liquors that oamerica since at least 9,000 BC. When hey belong to the family Agavaceae, have been distilled with alembics or they arrived, the Spaniards noted that Twhich is endemic to America and Asian-type stills. Alcoholic drinks from native peoples produced ‘agave wine’ whose centre of diversity is Mexico. agaves can be divided into two groups, although their writings do not make it Nearly 200 spp. have been described, according to treatment of the plant: ’cut clear whether this referred to ‘ferment- 150 of them from Mexico, and around bud-tip drinks’ and ’baked plant core ed’ or ‘distilled’ beverages. This is partly 75 are used in that country for human drinks’. The fi rst method deals with the due to lack of processing details and food, fermented and distilled beverages, living plant (e.g. pulque), while the latter partly to the fact that the Spaniards used fi bre, and fodder. Some 50-odd species destroys it (e.g. mezcal). Most Mexican the same word to describe both types of are used to make ‘mezcal’, the generic alcoholic beverage production processes drink. name given in Mexico to distilled spirits from agaves involve complex fermenta- Mesoamerican civilizations have pro- such as tequila and bacanora; these tions involving both yeasts and bacteria. duced alcoholic beverages from agaves drinks being distilled from the fermenta- As well as being used for food and since pre-Hispanic times, and consump- tion of juices obtained from baked plant beverage production (including act- tion of these products has played a vital cores. ing as ‘water substitute’), agaves have role in the religious and secular lives of The word ’mezcal’, is derived from been used for clothing and a source of these peoples. In Mexico in particular, ’mexcalli’ in the native Náhuatl lan- herbal medicines. The name ‘maguey’ traditional alcoholic beverages have guage; a combination of ’metl’ (agave) was introduced by the Spaniards who always played an important role in daily 36 z Brewer and Distiller International August 2016 www.ibd.org.uk ALCOHOLIC BEVERAGES l an ethnographic record of the Aztec peo- only survived via clandestine bootleg- ple. The work commenced in 1545 and ging, which consisted of distillation of completed ca. 1580 and was originally fermented coconut and agave juices. published as the Universal History of the It was only possible to avoid Colonial Things of New Spain. Lavishly illustrated prohibitions by fermenting in sealed by native artists, it has been described underground pits carved from bedrock, as “One of the most remarkable ac- and by using small, easy-to-use, stills counts of a non-Western culture ever that were easy to hide. composed”. The importance of agaves and pulque in Aztec society are central to Pulque Sahagún’s work. Traditionally, pulque, which is first de- After the Spanish Conquest, the art picted in Indian stone carvings around of ‘western’ distillation was introduced AD 200, was made by spontaneous to Mexico and the agave distillates fermentation, or by using a pre-fer- such as tequila evolved, and these also mented starter, but nowadays it is also have exalted status in that country. The produced on a small industrial scale The goddess Mayahuel Spanish had learned their distillation through inoculation of aguamiel with a life, and their production and consump- techniques from the Moors who had pure, mixed starter culture. Because an tion have become deeply embedded conquered parts of their homeland, but, artisanal fermentation rarely ferments in various customs and rituals. Agave as we shall see, a crude form of distil- out completely, attempts to bottle the sap (or aguamiel) has long been used lation may have been practised even final product usually fail spectacularly – as a base for pulque the national beer earlier. Agaves still play a prominent role whereas modern commercial samples of Mexico, a Mexican icon, and one of in the culinary traditions of Mexicans can be canned and exported. the oldest alcoholic beverages on the and Amerindians of the south-west Pulque (or metoctli in the indig- American continent. Some would argue American deserts. enous Nahuatl language), the oldest that, not having a grain base, pulque It was 1521 when Hernán Cortés and most traditional of Mexican alco- is not technically a beer. According to and his accompanying conquistadors holic drinks, is a milky white, viscous, mythology, the agave goddess Mayahuel subjugated the Aztecs and, prior to the slightly acidic, drink (3.0-6.0% ABV) discovered the fermentation of aguamiel, Conquest, legitimate consumption of produced from the sap from several and legend has it that this sap which alcohol was mostly ceremonial, and Agave species, mainly A. salmiana, A collects in the centre of the plant is the confined to the upper strata of society, mapisaga, and A. americana. Not having blood of Mayahuel. Magueys thrive best the elderly, and the wise. a grain base, pulque is not technically in the cold, dry climates of Mexico’s Ceremonial drinking was mostly a beer, although it is often erroneously central highlands to the north and west undertaken to honour (or placate) the described as such. Because of its great of Mexico City, where the best pulque is gods, to bless collective tasks and to historical, religious, social, medical, produced. promote fertility of the land. Commoners and economical importance, it is the were allowed to partake only in certain most widely studied and documented Indigenous alcohol and the circumstances; women after giving of the agave-based drinks. In Aztec Spanish Conquest birth and males after exhausting tasks; Mexico, pulque played a major role in The Aztec Empire was vast and popu- drunkenness was looked upon as a daily life, and was a decisive influence lous, spanning Central America from grave misdeed. Habitual drunkards were on religious and war rituals. A mural sea to sea and encompassing some 20 considered unworthy neighbours and million subjects, around one-tenth of had their homes demolished; persistent whom lived in the capital Tenochtitlán offenders were executed. (now Mexico City). They employed a pic- The one exception to the aversion tographic writing system and produced to overindulgence was “The Days of numerous texts, most of which were the Dead”, a five-day binge in which burned after the Conquest - so we know everyone participated! Legend has it little of Aztec domestic life. It should be that the Toltecs, one of Mexico’s greatest remembered that the Spaniards arrived civilisations, were destroyed through the ”to convert the barbarous Indians into misuse of alcohol. After the Conquest, peaceful and civilized people”. (sic), but pulque was taxed and there were no laws Women drinking pulque; from Codex Mendoza surviving Aztec accounts tell a different controlling its consumption. This laxity story. One of the earliest post-Conquest is often cited as being the reason for the texts containing references to pulque and rapid moral decline of the indigenous the daily life of the Aztecs can be found peoples and by 1672 the moral and in Codex Mendoza written in around 1541. physical health of the masses had sunk Consisting of text and traditional Aztec to such a low level that the govern- pictograms, the work was collabora- ment introduced regulations to control tion between native artists and Spanish (reduce) pulque consumption. This was priests. mainly achieved by limiting the number Another remarkable text, the of outlets (pulquerias) – only 36 being 4-volume (12-book) Florentine Codex, allowed in Mexico City, for example. was compiled by the Franciscan friar In the early post-Conquest Mexico, Bernardino de Sahagún and represents indigenous distillation was outlawed and Agave plant and jar of pulque; from Florentine Codex www.ibd.org.uk Brewer and Distiller International August 2016 z 37 l ALCOHOLIC BEVERAGES fermentation commences. A thick, floating layer is then formed, indicating that the mixture is ready for a second fermentation. To initiate this, another batch (600-900 L.) of best-quality sap is then mixed with the starter at a rate of 1-3%v/v. This occurs in a tank called the ‘head fermenter’ and fermentation will proceed until the sugars have been exhausted. A batch (300-400L.) of the supernatant (essentially pulque, and called pie de cuba) is removed, and poured into a second vessel, the ‘tail fermenter’, and used as an inoculum (50% v/v) to ferment a batch of regular sap. After several days in the tail fer- menter, the desired ABV, viscocity, and sensorial characters are attained, and Part of mural from Pyramid of Cholula the product is barrelled. Essentially, this process is semi-continuous, since, dating from ca. AD 200 at the Great brewer, will eliminate the floral bud on withdrawal of batches of pulque Pyramid of Cholula, showing drink- (‘castration’) which is the initial step in from the head fermenter, the bulk of ing scenes (Los bebedores), indicates artisanal pulque production.
Load more

Recommended publications
  • Leaf Unfolding Rates for Pulque Agaves
    Leaf Unfolding Rates and Responses to Cuticle Damaging for Pulque Agaves in Mexico Item Type Article Authors García-Moya, Edmundo; Nobel, Park S. Publisher University of Arizona (Tucson, AZ) Journal Desert Plants Rights Copyright © Arizona Board of Regents. The University of Arizona. Download date 26/09/2021 00:58:02 Link to Item http://hdl.handle.net/10150/609137 García -Moya and Nobel Agave Cuticle 55 Introduction Leaf Unfolding Rates Approximately 100 species of Agave occur natively or are cultivated in Mexico (Gentry, 1982). Fiber is obtained from the leaves of Agave lechuguilla in northern Mexico and and Responses to from A. fourcroydes in the Yucatán peninsula and southern Tamaulipas. Following fermentation of the stem, distilled Cuticle Damaging beverages are produced, such as tequila from A. tequilana in Jalisco and mezcal from about ten species in various states. for Pulque Agaves The fermented beverage pulque is produced from the exudate that collects in hollowed -out stems of mature plants of A. mapisaga and A. salmiana in the Valley of Mexico. The in Mexico unfermented exudate (known as aguamiel, or "honey water ") is also consumed on a limited scale (Gentry, 1982; Nobel, 1988). Aguamiel and pulque production probably dates back at least 2500 years. Certainly pulque production was well Edmundo García -Moya established by the twelfth century (Martin del Campo, 1938; Goncalves de Lima, 1956). In the past, the cuticle (plus some de Postgraduados, Mexico Colegio Chapingo, underlying epidermis) has been removed from the leaves of pulque agaves for use as paper. Currently such cuticles are Park S. Nobel used to wrap and hence flavor meat in a liquid -tight sack University of California, Los Angeles, California containing other ingredients for steam cooking (termed "mixiote," a food especially common at Christmas; Po- loniato, 1986).
    [Show full text]
  • Mezcal Tequila Agave Flights Whisk(E)
    MEZCAL TEQUILA AGAVE FLIGHTS some items are limited and may not be available served with sangrita ALIPUS Cabeza Blanco $11 LOS ALTOS OLMECA THE SHOWDOWN $30 Santa Ana del Rio $12 Blanco $10 three different blanco tequilas San Andres $12 CASA NOBLE Reposado $11 San Juan del Rio $12 Blanco $14 SPY VS SPY $32 San Luis del Rio $12 Reposado $15 MILAGRO three different reposado tequilas San Miguel de Sola $14 Añejo $16 Select Barrel Blanco $17 DEL MAGUEY Casa Pacific Reposado $8 Select Barrel Reposado $20 Chichicapa $15 Select Barrel Añejo $30 BETTER WITH AGE $40 Minero $15 CELESTIAL three different añejo tequilas Pechuga $40 Blanco $12 PARTIDA San Luis Del Rio $15 Reposado $13 Blanco $11 Santa Domingo $15 Añejo $15 AVIACION $50 Tobala $25 Reposado $13 three premium aged tequilas Vida $9 CENTINELA Añejo $14 Blanco $12 DEL MAGUEY VINO DE MEZCAL Patron Roca Silver $17 CARLOS’S WAY $35 Reposado $13 Arroqueno $25 Pueblo Viejo Blanco $8 three tequilas from acclaimed distiller Añejo $15 Barril $25 Carlos Camarena Espadin Especial $25 Chamucos Reposado $14 SIETE LEGUAS Madrecuixe $25 Corralejo Reposado $10 Blanco $10 THE BASICS $25 San Luis Del Rio Azul $25 Reposado $11 DON JULIO a light introduction to mezcal San Jose Rio Minas $25 Añejo $12 Wild Papalome $25 1942 Añejo $30 Wild Tepextate $25 Blanco $13 ESPADIN AGAVE $30 Reposado $14 SUERTE EL JOLGORIO the most commonly used agave for mezcal Añejo $18 Blanco $10 Barril $30 Real Extra Añejo · 100 Reposado $11 Cuixe $25 Añejo $12 Espadin $20 TOBALA AGAVE $40 EXPRESSIONES DEL CORAZON a wild agave typically
    [Show full text]
  • “To Avoid This Mixture”: Rethinking Pulque in Colonial Mexico City Daniel Nemsera a University of California, Berkeley, California, USA
    This article was downloaded by: [University of California, Berkeley] On: 23 February 2011 Access details: Access Details: [subscription number 929586225] Publisher Routledge Informa Ltd Registered in England and Wales Registered Number: 1072954 Registered office: Mortimer House, 37- 41 Mortimer Street, London W1T 3JH, UK Food and Foodways Publication details, including instructions for authors and subscription information: http://www.informaworld.com/smpp/title~content=t713642611 “To Avoid This Mixture”: Rethinking Pulque in Colonial Mexico City Daniel Nemsera a University of California, Berkeley, California, USA Online publication date: 23 February 2011 To cite this Article Nemser, Daniel(2011) '“To Avoid This Mixture”: Rethinking Pulque in Colonial Mexico City', Food and Foodways, 19: 1, 98 — 121 To link to this Article: DOI: 10.1080/07409710.2011.544204 URL: http://dx.doi.org/10.1080/07409710.2011.544204 PLEASE SCROLL DOWN FOR ARTICLE Full terms and conditions of use: http://www.informaworld.com/terms-and-conditions-of-access.pdf This article may be used for research, teaching and private study purposes. Any substantial or systematic reproduction, re-distribution, re-selling, loan or sub-licensing, systematic supply or distribution in any form to anyone is expressly forbidden. The publisher does not give any warranty express or implied or make any representation that the contents will be complete or accurate or up to date. The accuracy of any instructions, formulae and drug doses should be independently verified with primary sources. The publisher shall not be liable for any loss, actions, claims, proceedings, demand or costs or damages whatsoever or howsoever caused arising directly or indirectly in connection with or arising out of the use of this material.
    [Show full text]
  • The Early Path, from the Sacred to the Profane in Fermented Beverages in New Galicia, New Spain (Mexico), Seventeenth to Eighteenth Century
    The Early Path, from the Sacred to the Profane in Fermented Beverages in New Galicia, New Spain (Mexico), Seventeenth to Eighteenth Century María de la Paz SOLANO PÉREZ The Beginning of the Path: Introduction From an Ethno-historical perspective, the objectives of the present paper are to show changes in perceptions of fermented beverages, as they lost their sacral nature in a good part of the baroque society of New Spain’s Viceroyalty,1 turn- ing into little more than profane beverages in the eye of the law of the Spanish crown for the new American territories, specifically for the Kingdom of New Galicia during the seventeenth and eighteenth centuries, within the New Spain viceroyalty. At the time the newly profane beverages were discredited in urban places, were subject to displacement by distilled beverages, being introduced from both oceans – from the Atlantic by the way of the Metropolis, and from the Pacific through the Manilla Galleon. The new distilled beverages converged in western New Spain, where Guadalajara was the economic, political, religious, and cultural centre. To begin with, it is necessary to stress that the fermentation process has been used for many purposes since ancient times. Most notably, it has been used in medicine, in nutrition, and as part of religion and rituality for most societies around the world. 1 This area, after its independence process in the beginning of the nineteenth century, was known as Mexico. Before this date, it belonged to the Spanish Crown as New Spain, also as part of other territories situated along the American continent.
    [Show full text]
  • Beer Wine Fortified Wine COCTELES 14 FUERTE 14 Otras 12 AGAVE SPIRITS
    beer COCTELES 14 wine AGAVE SPIRITS Suriol Cava Spain 12 Prices are for 30 ml (1 oz) shot prices. ~Bottle~ 8 Margaritas Cocktails will include an upcharge. Pacifico Mexico Watermelon Hojo Santo, Spiced Mango, Manzanilla Can Sumoi Spain 14 Sangrita and Gusano Salt available upon request Victoria Mexico Teo Teo Gen de Alma “JiJiJi” Chenin Argentina 12 Dark Rum, Pepita Orgeat, Lime TEQUILA Vin de Days Blanc Oregon 14 ~Draft~ 9 Angelisco Blanco 12 SingleCut Half-Stack Hazy IPA Y Tonic Ferdinand Albarino Napa 15 Angelisco Reposado 13 Gin, Epazote, Pink Peppercorn Azteca Azul 10 Grimms Milk Stout Brea Chardonnay California 13 Cimarron Blanco 11 Barrier Money IPA Xuito Cimarron Reposado 12 Brooklyn Sorachi Ace Tequila, Pineapple, Vanilla, Lemon Fuenteseca 8 yr 35 Billsboro Rosé of Pinot Noir New York 12 Gran Agave Blanco 12 Cihuacoatl Gran Agave Reposado 13 Oro de Lidia Blanco 12 Tequila Reposado, Cynar, Grapefruit, Canela Edmund St John Bone Jolly Gamay California 15 Oro de Lidia Anejo 14 El Tesoro Blanco 12 Santo Tomás Tempranillo-Cabernet Mexico 14 El Tesoro Reposado 14 El Tesoro Anejo 18 FUERTE 14 Bichi “Mistico” Mexico 14 El Tesoro Paradiso 25 Hue Hue MEZCAL/SOTOL Bourbon, Mezcal Reposado, Mole, Fernet Fortified wine Elaboradora Siempre 12 Punta Verde Jolgorio Barril 18 Castilla Manzanilla 9 Jolgorio Cuixe 18 Rums, Coconut, Banana, Turmeric Jolgorio Pechuga 19 Bodegas Tradicion 30 year Oloroso 30 Jolgorio Tepextate 21 Savage Detective Jolgorio Tobala 19 Mezcal, Vermouth, Pear Anthill Farms Icewine of Sauvignon Blanc 15 Tozba Tepeztate 19 Raiz Origen El Spirito 17 Desrumbes Durango 18 Desrumbes Tamauliopas 18 Otras 12 Ruelas Sotol 10 La Higueara Sotol 14 Frozen Margarita Venenosa Costa Raicilla 17 Venenosa Sur Raicilla 17 Frozen Paloma Koch Barril 18 Koch Lumbre 18 Tamarind Sangria Koch Tepextate 18 Vago Tobala 18 White, Red, Rose, Sparkling, NA Vago Espadin 16 Vago Ensamble en Barro 15 Alipus Ensamble 15 Alipus San Luis 12 Alipus San Juan Del Rio 14 .
    [Show full text]
  • Aslan Brewing Co
    Aslan Brewing Co. STYLE ABV SIZE PRICE Frances Farmer ‘16 Wine barrel aged brett saison 6.3% 500mL $16.00 Frances Farmer ‘18 Foeder aged brett saison 6.3% 500mL $12.00 Frances Farmer ‘19 Foeder aged brett saison 6.3% 500mL $10.00 2 deep Blend of oak-aged beers for our second anniversary 5.6% 500mL $14.00 biere de garde Oak aged French-style farmhouse 7.2% 500mL $12.00 Frances Mezcal Saison aged in mezcal barrels 6.4% 500mL $18.00 Fremontii Mixed culture blend in Collaboration 9.0% 500mL $14.00 w/ Brower’s and the Masonry King Moonracer Traditional English holiday spiced ale 5.8% 500mL $10.00 Raspberry Dojo 2018 Oak aged saison aged on raspberries 6.2% 500mL $17.00 Strawberry Dojo 2019 Oak aged saison aged on strawberries 7.0% 500mL $16.00 Whiskey Ginger Bourbon barrel aged rye barleywine with ginger 11.5% 750mL $20.00 1 international BREWERY BEER ABV STYLE SIZE PRICE Belgium Boon Mariage Parfait 2014 8.0% Geuze 375mL $9.50 Boon Schaarbeekse Kriek Lambic 6.50% Lambic w/ Schaarbeekse Cherries 375mL $10.50 De La Senne/ Schieve Saison 2018 5.20% Oak Aged Saison 375mL $6.50 Crooked Stave De Ranke Cuvée de Ranke 2017 7.0% Blended Oak Aged Ale 750mL $21.50 Drie Fonteinen Oude Geuze 2017-2018 6.0% Geuze 375mL $13.00 Dupont Dry Hopping 6.50% Dry-Hopped Saison 750mL $16.00 Dupont Saison Dupont 6.50% Saison 375mL $8.50 Hof ten Dormaal Sloe 6.50% Wild Ale w/ Sloe Berries 331mL $10.40 Lindeman’s Cuvee Rene 5.20% Geuze 375mL $9.00 Lindemans Kriek Lambic 3.7% Lambic w/ Fruit 750mL $12.00 Mikkeller Spontan Nelson 7.3% Dry-hopped Wild Ale 750mL $28.99
    [Show full text]
  • Spring 2 0 1 9
    W I N E L I S T | S P R I N G 2 0 1 9. IST EDITION. MMXIX. V A J R A B E V E R A G E P R O G R A M The VAJRA BEVERAGE PROGRAM is a thoughtfully curated list of wines, spirits and libations; designed to enhance the simple flavors of Vajra’s Nepalese and Indian cuisine and heritage. The experience of visible flavors and aromas of the cuisine, when paired with the best wines and spirits and concoctions thereof, is what we aspire to impart with our guests in their every visit. A lot of thought and time has been invested in order to bring together the perfect harmony of flavors, aromas and visual appeasements. With a perfect bottle of wine or the perfect cocktail crafted with you in the mind, Vajra is a place where we all get together, to celebrate life, family and friendships. This volume is an extension of VAJRA’s affable personality and amalgamation of many forms of hospitality and culture developed through the years in hospitality business. As we encourage our guests to partake in all forms of merriment, we implore, let this volume guide you. And that you guide us with your knowledge, as we constantly learn and evolve. Our staff will make sure your every question is answered, and that you will enjoy your evening with us. No sane man can afford to dispense with debilitating pleasures; no ascetic can be considered reliably sane. ~Robert M. Parker, Jr. 2 C O N T E N T I.
    [Show full text]
  • Bacterial Diversity and Population Dynamics During the Fermentation Of
    bioRxiv preprint doi: https://doi.org/10.1101/480038; this version posted November 29, 2018. The copyright holder for this preprint (which was not certified by peer review) is the author/funder, who has granted bioRxiv a license to display the preprint in perpetuity. It is made available under aCC-BY-ND 4.0 International license. 1 Bacterial diversity and population dynamics during the 2 fermentation of palm wine from Guerrero Mexico 3 Fernando Astudillo-Melgar1,3, Adrián Ochoa-Leyva2, José Utrilla3* Gerardo Huerta- 4 Beristain1* 5 6 1.- Laboratorio de Investigación en Biotecnología, Universidad Autónoma de Guerrero, 7 Chilpancingo, México. 8 2.- Departamento de Microbiología Molecular, Instituto de Biotecnología- Universidad 9 Nacional Autónoma de México, Cuernavaca, México. 10 3.- Programa de Biología de Sistemas y Biología Sintética, Centro de Ciencias Genómicas - 11 Universidad Nacional Autónoma de México, Cuernavaca, México. 12 13 *Co-corresponding authors 14 José Utrilla 15 [email protected] 16 17 Gerardo Huerta-Beristain 18 [email protected] 19 1 bioRxiv preprint doi: https://doi.org/10.1101/480038; this version posted November 29, 2018. The copyright holder for this preprint (which was not certified by peer review) is the author/funder, who has granted bioRxiv a license to display the preprint in perpetuity. It is made available under aCC-BY-ND 4.0 International license. 20 Abstract 21 Palm wine is obtained by fermentation of palm tree sap. In the Pacific coast of Mexico, 22 palm wine is called Tuba and it is consumed as a traditional fermented beverage. Tuba has 23 empirical applications such as an auxiliary in gastrointestinal diseases and a good source of 24 nutrients.
    [Show full text]
  • Adeuda El Ingenio $300 Millones a Cañeros
    ( Reducir la Deuda y Créditos Nuevos Requiere México (INFORMACION COLS . 1 Y 8) 'HOTELAMERICA' -1-' . ' &--&-- SUANFITRION.EN COLIMA MORELOS No . 162 /(a TELS. 2 .0366 Y 2 .95 .96 o~ima COLIMA, COL ., MEX . Fundador Director General Año Colima, Col ., Jueves 16 de Marzo de 1989 . Número XXXV Manuel Sánchez Silva Héctor Sánchez de la Madrid 11,467 Adeuda el Ingenio $300 Millones a Cañeros os Costos del Corte de Caña Provocan Cuevas Isáis : pérdidas por 200 Millones de Pesos Pésimas Ventas en Restaurantes • Situación insólita en la vida de la factoría : Romero Velasco . Cayeron en un 40% • Falso que se mejore punto de sacarosa con ese tipo de corte "Las ventas en la in- dustria restaurantera local I Se ha reducido en 20% el ritmo de molienda por el problema son pésimas, pues han Por Héctor Espinosa Flores decaído en un 40 por ciento, pero pensamos que en esta Independientemente de los problemas tema de corte de la caña se tendrá un me- temporada vacacional de que ha ocasionado la disposición de modi- jor aprovechamiento y por lo tanto un me- Semana Santa y Pascua nos ficar la técnica del corte de caña y que ha jor rendimiento de punto de sacarosa arri- nivelaremos con la llegada a provocado pérdidas a los productores por ba del 8.3 por ciento, pero hasta ahora no Colima de muchos turistas 200 millones de pesos, ahora el ingenio de se ha llegado ni al 8 por ciento, por lo que foráneos aunque no abusa- Quesería tiene un adeudo de 300 millones los productores están confirmando que remos, porque los precios de pesos de la primera preliquidación, al- ese sistema beneflcla, sino que perjudica .
    [Show full text]
  • Estado De Yucatán
    119 CUADRO 9." POBLACION TOTAL SEGUN SU RELIGION, POR SEXO POBLACION PROTESTANTE MUNICIPIO Y SEXO TOTAL CATOLICA 0 ISRAELITA OTRA NINGUNA EVANGELICA MAMA 1 482 1 470 11 1 húKBKES 757 752 4 1 MLJcRES 725 718 7 HANI 2 598 2 401 189 3 5 HCMBRtS 1 2 3ü 1 129 96 1 4 MLJtKcS 1 368 1 2 72 93 2 1 MAXCANL 1C SoC 1C 206 64 3 10 27 7 kCMbRES 5 179 4 988 38 1 5 147 ML JERE 3 i 3ól í 218 26 2 5 130 tlAYAPAN 1 CC4 94C 3 61 HOMJjíl-S 5C2 465 2 35 MUJtRtS 5C2 475 1 26 MtRIDA 241 Sí4 234 213 4 188 76 838 2 649 HÜMBRtS 117 12a 112 996 1 963 35 448 1 684 MUJERES 124 6je 121 215 2 225 41 390 965 PÚCUChA 1 523 1 ¡369 33 21 HJMdRES 1 C21 966 17 16 MLJERtS 902 883 16 3 MGTUL 2C 994 19 788 602 12 24 568 l-OHSKÍS U CLC 5 344 297 9 17 333 MUJERES 1C S94 1C 44* 3C5 7 235 MUÑA 6 k.12 5 709 179 1 123 hJP3KES 2 5u5 2 763 77 65 MUJERES i 1C7 2 946 1C2 1 58 MUXUPIP 1 EJ7 1 8C9 2 26 Hü MdR E S 935 914 1 20 MUJ E Rt S sc¿ 895 ] 6 GPICHEN ¿ Eia 2 538 19 1 HOMtíKtS 949 54 L 9 MUJERES 1 60 9 1 598 10 1 ÍXXUT2CAE 1C 35b 9 529 488 20 318 HOMBRES 4 7 i 1 4 296 251 11 173 MUJERES 5 624 5 233 237 9 145 PANABA 4 216 3 964 192 6 53 HOMüRcS 1 832 1 7C5 92 5 30 MUJERES 2 384 2 259 1C1 1 23 PE Tu 12 lis 11 ¢57 J52 1 12 163 HOMdREi 6 6 016 195 1 6 88 MUJERES 5 i¡79 i 641 157 6 75 PROGRESO 21 352 2C 131 74C 1 61 419 HLMdKE S 1C 1U2 9 482 348 1 30 241 MUJEKES 11 2 50 1C 649 392 31 178 CUINTANA RUO €69 5C2 366 HÚM3RES 477 2 74 20 3 MUJERES 392 229 163 RIC LAGARTOS 1 705 1 669 11 24 HLMdRES 692 87C 1C 12 MUJERES 813 759 1 12 SACALUM 2 457 2 355 54 48 HUMBAtá 1 201 1 244 32 25 1971 MUJERti 1 156 1 111 22 23 SAMAhlL 2 460 2 410 44 2 4 hCHBftES 1 362 1 335 24 1 2 Yucatán.
    [Show full text]
  • The Bilimek Pulque Vessel (From in His Argument for the Tentative Date of 1 Ozomatli, Seler (1902-1923:2:923) Called Atten- Nicholson and Quiñones Keber 1983:No
    CHAPTER 9 The BilimekPulqueVessel:Starlore, Calendrics,andCosmologyof LatePostclassicCentralMexico The Bilimek Vessel of the Museum für Völkerkunde in Vienna is a tour de force of Aztec lapidary art (Figure 1). Carved in dark-green phyllite, the vessel is covered with complex iconographic scenes. Eduard Seler (1902, 1902-1923:2:913-952) was the first to interpret its a function and iconographic significance, noting that the imagery concerns the beverage pulque, or octli, the fermented juice of the maguey. In his pioneering analysis, Seler discussed many of the more esoteric aspects of the cult of pulque in ancient highland Mexico. In this study, I address the significance of pulque in Aztec mythology, cosmology, and calendrics and note that the Bilimek Vessel is a powerful period-ending statement pertaining to star gods of the night sky, cosmic battle, and the completion of the Aztec 52-year cycle. The Iconography of the Bilimek Vessel The most prominent element on the Bilimek Vessel is the large head projecting from the side of the vase (Figure 2a). Noting the bone jaw and fringe of malinalli grass hair, Seler (1902-1923:2:916) suggested that the head represents the day sign Malinalli, which for the b Aztec frequently appears as a skeletal head with malinalli hair (Figure 2b). However, because the head is not accompanied by the numeral coefficient required for a completetonalpohualli Figure 2. Comparison of face date, Seler rejected the Malinalli identification. Based on the appearance of the date 8 Flint on front of Bilimek Vessel with Aztec Malinalli sign: (a) face on on the vessel rim, Seler suggested that the face is the day sign Ozomatli, with an inferred Bilimek Vessel, note malinalli tonalpohualli reference to the trecena 1 Ozomatli (1902-1923:2:922-923).
    [Show full text]
  • Guadalajara Metropolitana Oportunidades Y Propuestas Prosperidad Urbana: D Oportunidades Y Propuestas
    G PROSPERIDAD METROPOLITANA URBANA: GUADALAJARA METROPOLITANA OPORTUNIDADES Y PROPUESTAS PROSPERIDAD URBANA: D OPORTUNIDADES Y PROPUESTAS L PROSPERIDAD URBANA: OPORTUNIDADES Y PROPUESTAS GUADALAJARA METROPOLITANA GUADALAJARA Guadalajara Metropolitana Prosperidad urbana: oportunidades y propuestas Introducción 3 Guadalajara Metropolitana Proyecto: Prosperidad urbana: oportunidades y propuestas Acuerdo de Contribución entre el Programa de las Naciones Unidas para los Asentamientos Humanos (ONU-Habitat) y Derechos reservados 2017 el Gobierno del Estado de Jalisco. © Programa de las Naciones Unidas para los Consultores: Asentamientos Humanos, ONU-Habitat Sergio García de Alba, Luis F. Siqueiros, Víctor Ortiz, Av. Paseo de la Reforma 99, PB. Agustín Escobar, Eduardo Santana, Oliver Meza, Adriana Col. Tabacalera, CP. 06030, Ciudad de México. Olivares, Guillermo Woo, Luis Valdivia, Héctor Castañón, Tel. +52 (55) 6820-9700 ext. 40062 Daniel González. HS Number: HS/004/17S Colaboradores: ISBN Number: (Volume) 978-92-1-132726-7 Laura Pedraza, Diego Escobar, Néstor Platero, Rodrigo Flores, Gerardo Bernache, Mauricio Alcocer, Mario García, Se prohíbe la reproducción total o parcial de esta obra, Sergio Graf, Gabriel Corona, Verónica Díaz, Marco Medina, sea cual fuere el medio, sin el consentimiento por escrito Jesús Rodríguez, Carlos Marmolejo. del titular de los derechos. Exención de responsabilidad: Joan Clos Las designaciones empleadas y la presentación del Director Ejecutivo de ONU-Habitat material en el presente informe no implican la expresión de ninguna manera de la Secretaría de las Naciones Elkin Velásquez Unidas con referencia al estatus legal de cualquier país, Director Regional de ONU-Habitat para América Latina y territorio, ciudad o área, o de sus autoridades, o relativas el Caribe a la delimitación de sus fronteras o límites, o en lo que hace a sus sistemas económicos o grado de desarrollo.
    [Show full text]