How Much Waste Does The Fashion Industry Produce Each Year Education and Artisanal Mezcal Production in Oaxaca, Mexico

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Education and Artisanal Mezcal Production in Oaxaca, Mexico

Characteristics of growth in the global wine industry over the decades are gradually entering the artisan mezcal production in the southern Mexican state of Oaxaca. That is, small producers are using their newly discovered income to educate their children in order to increase sustainable production while at the same time improving sales by capturing new markets. .

Oaxaca is where most of Mexico’s mezcal, a highly alcoholic spirit, is usually refined. At the beginning of the decade, the state began to see a significant increase in mezcal sales, both in the domestic market and for further exports to the United States and abroad. Mezcal tourism was born. Visitors began their pilgrimage to the state capital and its Central Valley production area to learn about artificial production, to sample and buy for home use, to educate themselves and their staff in order to attract sales at bars and Shop mezcalerías. And consider business plans for export to foreign markets and non-Oaxacan Mexico.

Lidia Hernández and Baneza García are representatives of this broad new trend in Oaxacan mezcal production, not because they are young women (in their 20s) but because of their education. In both cases, the parents are involved in a family-run water purification. Later, it did not grow beyond the primary school. Hernández recently graduated from law school at a state university, and García is in her third year of industrial engineering at a private college. However, both work in the mezcal business and are using their education to promote the economic well-being of their respective families and to protect and improve the industry. And, of course, as usual in almost every family that makes both handicrafts began to learn how to create spirits from an early age, literally at the beginning of their first steps.

The driving force for asteroid growth in the industry came in the mid-1990s with the introduction of Mezcal de Maguey’s great “single mezcal” market with other brands by suit (e.g. Pierde Almas, Alipus, Vago). Almost every artisan producer is starting to experience a dramatic increase in sales. First, the newly discovered assets mean the affordability of toys such as flat-screen TVs, new pickups and the latest computer technology. But then the phenomenon of curiosity began to appear in the household, not only those who had access to the export market, but those who sold locally began to increase significantly. More and more families are beginning to realize the value of higher education by creating opportunities for their children and for their own development. And so they started diverting funds in this new direction.

To better understand the part where these two women have already started playing in the mezcal trade, we have to go back many years to the industrial changes that have begun to affect the Hernández and García families and, of course, much more. . But before doing so, we should note that lawyers do not just learn the law, and industrial engineers do not just learn how to design buildings and factories. Higher education influences the way we think in general, how we process information, our spatial perception of the world, as well as the options for dealing with change and adaptation. But still the pedagogical strategies that these women have been studying are rooted in their specific disciplines. And while palenqueros with a lack of formal education do not necessarily understand the complexities, niceties and full effects of the above, at least today in Oaxaca they get it; That is broad, though not a completely digestible positive impact for families of higher education support of their offspring.

If we accept that it takes an average of eight years to mature Agave angustifolia Haw (espadín, the most common agave species used to make mezcal) to the point where it is best harvested to be converted to mezcal, it is It was only around 2012 that producers, farmers and brand owners began to sincerely pay attention to the “shortcomings” (preferably when the price of nectar rose sharply), then we are still a few years away from Drowning. Abundance of agave subspecies ready to harvest, baked, fermented and distilled. The phenomenon was created by two businesses from Jalisco sending tuk-tuks to Oaxaca to buy Espadín fields and mezcal booms. The latter has resulted in a lot of palenqueros of little means immediately experiencing a sharp increase in sales and a corresponding extra income for the family, though now more expensive for raw materials.

Communities are having problems with upstream and downstream waterways being chemically altered by filtration practices and wild crane wastewater being permanently removed from the landscape and some aspects of sustainability. At the same time, the legal tensions are high; From discussions with palenqueros and others in the industry, it is clear that Consejo Regulador del Mezcal (mezcal or CRM board) is under pressure to “encourage” palenqueros to become certified, and whether by design or not. Come seriously affect them. That does not comply, making it difficult for them to sell water purifiers. The movement was led by those who believed that the unconfirmed agave spirit should not be called “mezcal” or sold, and certainly should not be exported like that. Of course, it is bad to suggest that there are tax implications.

Lidia Hernandez’s parents are 50 years old. They have three children besides Lidia and all help in the family business. Valente, 30, lived in the United States for a few years, then returned home at the request of his mother, and now he is a full-time Palenquero. Bety, 27, is a nurse who helps Mezcal on holiday. She. And 16-year-old Nayeli is in high school in an education system known as COBAO, a public-private hybrid that many bright students in rural communities have access to. While Lidia is writing her law school thesis, she is working in the palenque family in Santiago Matatlán full time. After completing her thesis, she intends to continue with mezcal until she believes her expertise is no longer needed. However, she will use her skills to boost the family economy.

Lidia attended public school. While she was initially interested in history and anthropology because Oaxaca did not offer the program at the university level, she opted for law. “I want to help people to protect them because ordinary Oaxacans are not really good problem solvers, at least when it comes to police law, family issues, business plans and so on,” she explains. At the age of eight, she learned about and participated in almost every step of the mezcal production. From the beginning, she knew she could help expand the family business by using her new skills to help navigate the rules and regulations in the changing mezcal industry. Over the past year, she has:

• Help her parents and younger brother with the documents required to become Palenque certified by CRM

• Charged with the process of creating an attractive brand for the spirit that this family has refined over the generations and worked with graphic designers regarding bottle labels and styles.

• Evaluation of market trends in ABV and desired nuances in agave and subcategory

• Learn about taxes, shipping and exports and prerequisites for bottling on campus.

Identify the best way for family fund investments to expand the business while simultaneously exploring government grant programs.

Lidia summarizes it:

“Of course, on the road, when everything is in order and the family business is confirmed and running more efficiently and productively, and profits are where we think it could be, I will get it. A job as a lawyer is probably for the government. But I will always be there for my family and continue to work hard to produce high quality Mezcals in “Market value.”

Baneza García’s mother is 43 years old. Her father died of an alcohol-related illness three years ago at the age of 40. There are 6 children in the family aged 9 to 25 years. The two youngest are in primary and secondary school, and the oldest is in high school. School at COBAO. The eldest son graduated from high school and now works in the family tomato business. Baneza and a younger brother attended a private university outside the city while studying industrial engineering. Baneza is in the third year of the five-year program. She and her brother rent an apartment not near the school but return home to the family home in San Pablo Güilá on weekends and for the holidays. The whole extended family helps in the mezcal business, which was started in 1914 by the great grandfather of Baneza. The family includes her aunt and uncle, who are gradually taking on responsibilities but are still learning from Baneza’s grandfather Don Lencho.

The Palenque of the García family received confirmation a few years ago when an opportunity arose to sell mezcal, which is now ubiquitous in China. Baneza and his family recently worked with other brand owners to produce mezcal, which they are currently in charge of packaging and shipping to the United States.

The Hernández and García families were in very different circumstances. However, there is something common in education for both Lidia and Baneza. Use skills and opportunities to grow your own family business.

Baneza is interested in optimizing her family’s mezcal production and reducing the negative environmental impact of traditional practices. In the past, although her family still endured the idea, she was fascinated by the idea of ​​replacing the horsepower currently used for sweet papaya with a motor on the road directly above Tahanna, which is similar to work. In other types of distillate Mexican agave production. Heavy limestone wheels and shallow pits / cements will remain unchanged, often as a result, when, for example, steel plates in adaptive wood heaters or on conveyor belts are used.

In terms of environmental impact, Baneza is working on ideas to turn waste products such as discarded agave leaves and waste fibers produced at the end of refining into consumer goods. Both materials found secondary and tertiary traditional use (the latter, for example, bagazo, was used as compost, mulch, as the main ingredient in the fabrication of bricks, asbestos for paper, and as a substrate for Commercial mushroom production). But the limits of proficiency are endless, especially as learned in the course of a five-year program in industrial engineering. The family has already accepted Baneza’s suggestion for recharging the water in the filtration process, rather than an expensive and simple practice (at least when the water is not as scarce as the commodity) by simply throwing it away.

Baneza’s practice in industrial psychology will have a lasting effect on how her family views her place in Oaxacan society:

“It’s a matter of convincing my family through discussions, explanations and perhaps trial and error that there are many ways to improve production that will ultimately make life easier and self-fulfilling for me and my relatives. And sustain our lives for the better. Industry. “

Lidia Hernández and Baneza García are not alone. They are representative of a wider trend. Both men and women who are children of palenqueros without higher education are examples of changes in the Oaxacan artisanal mezcal industry. I have spoken with students and alumni in Business Administration, Tourism, Linguistics, among other university programs, and their story is similar: Helping the family business in Oaxaca. Then start an independent career while maintaining an important relationship with the family spirit.

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