Know Your Sweeteners: Agave: Part Two—Environmental Concerns

Know Your Sweeteners: Agave: Part Two—Environmental Concerns

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Know Your Sweeteners: Agave: Part Two—Environmental Concerns

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Know Your Sweeteners: Agave: Part Two—Environmental Concerns

Know Your Sweeteners: Agave: Part Two—Environmental Concerns

minimum dose size?

Jan 31, 2024 |

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

Know Your Sweeteners: Agave: Part Two—Environmental Concerns

BY EMILY JOY MENESES
BARISTA MAGAZINE ONLINE

In recent years, you may have noticed an increase in demand for “alternative sweeteners” like agave. While today, the nectar serves as a go-to for vegans and the health-conscious, agave has been an integral part of indigenous American traditions for hundreds of years—something that we shed light on in part one of this article. Today, in part two, we’re diving into the environmental discussions surrounding the ingredient, with the hopes of uncovering whether the rise in demand is sustainable or not.

Close up of agave plants in the ground.
Is agave a sustainable sweetener? We dig a little deeper to find out. Photo sourced via Pixabay.

Beyond the Surface

Today, many consumers tout agave as an “environmentally friendly” ingredient, pointing to the fact that the plant requires little watering. Many also cite it as a “harm-free” sweetener compared to honey, as no animals are involved in its production. However, a closer look shows that there are some concerns when it comes to agave farming.

One of the most important things to consider is over-harvesting: It takes several years for agave plants to mature, and harvesting too many too quickly to meet consumer demands can cause a threat to the plant’s long-term viability. To keep up with the market, many farmers have turned to faster-growing varieties, but this may eventually lead to a “monoculture” of agave—a threat to biodiversity.

While it’s true that agave is a drought-friendly plant, these other points are important to consider when discussing the sustainability of the agave industry.

A donkey in a blanket drinks water at an agave farm.
Requiring little water, agave is often thought of as a sustainable plant—but over-harvesting is an issue to be conscious of. Photo by Alice Kotlyarenko via Unsplash.

Responding to Concerns—Sustainable Farming Methods

Amidst environmental concerns, sustainability-minded agave farmers are responding in a variety of ways. Some regenerative agricultural practices include crop rotation, cover cropping, and minimal tillage, all of which help promote soil health, preserve biodiversity, and enhance the resilience of agave crops. Farmers are also increasingly turning to circular agricultural practices, often using recycled water to nourish their plants.

This article by Annelise Jolley cites how brands like the cooperatively owned mezcal company Banhez are combating deforestation in the agave industry by paying farmers to leave portions of their fields unharvested, helping to prevent over-harvesting.

By better understanding the agave plant’s natural life cycle and incentivizing sustainable farming methods, agave producers can continue to cultivate agave while preserving ecological balance in the surrounding environment.

Agave leaves and a bottle of clear liquid and shot glass.
As consumers, we can be more environmentally conscious by staying educated on the ingredients we choose to purchase. Photo by Getty Images via Unsplash.

What We Can Do

As consumers and business owners, we can choose to prioritize organic and fair-trade products, while staying educated on the environmental pros and cons of each ingredient we choose to work with. While there’s no “right” answer, using our ingredients with awareness is a positive step toward creating a more environmentally conscious industry.

In future installments of “Know Your Sweeteners” we’ll discuss other sweetener options and dive into their unique flavor profiles, health benefits, and environmental effects. Stay tuned for more.

ABOUT THE AUTHOR

Emily Joy Meneses (she/they) is a writer and musician based in Los Angeles. Her hobbies include foraging, cortados, vintage synths, and connecting with her Filipino roots through music, art, food, and beverage.

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The post Know Your Sweeteners: Agave: Part Two—Environmental Concerns appeared first on Barista Magazine Online.

Know Your Sweeteners: Agave: Part Two—Environmental Concerns

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

Know Your Sweeteners: Agave: Part Two—Environmental Concerns

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