The Spirits of Mexico Festival, the largest, oldest and most comprehensive forum of its kind in North America, will be held September 11 through 18 this year in Old Town San Diego at the location of California’s birthplace, Old Town San Diego State Historic Park. Last year’s Spirits of Mexico Festival was awarded proclamations from the City & County of San Diego, commendations from the Mexican Consulate and Old Town Chamber of Commerce, lauded as an ‘A List’ event by San Diego Magazine and noted as ‘one of four festivals not to miss’ by ‘O’, the Oprah Magazine.

Tequila, Mezcal, Sotol and Bacanora, each with its own denomination of origin and all distilled from the juice of the ancient agave plant, have quickly captured the hearts of the American consumer. The festival celebrates these spirits and their heritage. Cuisine, paired and infused, cocktails, educational seminars, a tasting competition and the resultant awards ceremony, live and silent auctions are all in this year’s festival recipe. Where better than in the nation’s No. 1 marketplace for consumption of these spirits? Old Town San Diego.

The Festival makes living history every year as well. Of the more than 150 brands and 400 styles that have participated in the past eight years, 25 percent have exclusively launched at this festival—a singular accolade. This year will see the debut of Tequilas El Decreto &Montoro and Vitzo Bacanora.

For agave enthusiasts and aficionados, the Spirits of Mexico Tasting Competition is like the Oscars and Olympics rolled into one

The 2011 Festival launches with a new event, the Tequila Trail on Sunday, Sept. 11, sponsored by newcomer Vitzo Bacanora Cream and 91x radio station, which makes stops at 9 of Old Town’s world-renowned eateries. Barra Barra Saloon, Café Coyote, Miguel’s Cocina, Old Town Mexican Café, El Fandango, The Cosmopolitan, Casa Guadalajara, La Pinata and Rockin’ Baja Lobster will offer up tastes of their signature dishes paired with Herradura, Chinaco, Milagro, Arta, Fortaleza and 1519 Tequilas; Scorpion, Maria, Mijes and Oro de Oaxaca Mezcals; Casa ZG Sangrita, Solerno Blood Orange Liqueur and, of course, Vitzo.

The Tequila Trail is also the scene of the Festival’s Solerno Liqueur Cocktail Challenge Semi-Finals at The Cosmopolitan Restaurant, which will narrow down the field in the search for the 2011 Official Spirits of Mexico Cocktail. The challenge put forth to mixologists, bartenders and drinking establishments is to create their best cocktail with this blood orange liqueur as the showcase ingredient.

“With its blend of Sicilian citrus, red berries and Sanguinello blood oranges, this year’s winner just may turn the margarita on its heels,” said Dori Bryant of Polished Palate, producer of the Spirits of Mexico Festival. The Solerno Liqueur Cocktail Challenge finals, sponsored by San Diego CityBeat and Liquid Living magazines, will be held on Wednesday, Sept. 14, at Barra Barra Saloon. The event is open to the public.

This year marks the fifth time the Spirits of Mexico Tasting Competition will be held at the festival’s official hotel, the Best Western Hacienda in Old Town San Diego. This private event brings together industry experts from Mexico and the United States to judge agave-based spirits.

“The competition has grown significantly over the years, indicating the importance and popularity of this spirit to the U.S. consumer,” said Jack Robertiello of Drinks Ink, competition co-host.

Along with co-host Robert Plotkin of Bar Media, judging panelists that will vote in a number of categories for the best agave-based spirits include Master Distillers German Gonzalez of T1 Tequila Uno and Ana Maria Romero Mena of Corrido and 1519, Thomas ‘Mac’ McFarland Gregory III of Starwood Hotels, Zack Romaya with Old Town Liquor and Mario Marquez of Magia Azul Consulting. Also Rachel Nichols-Bernyk of Tequila Nuts, Larry Auman of Cantina Mayahuel, Junior Merino, The Liquid Chef, and Charlotte Voisey of William Grant & Sons will offer their palates to the judging panel.

Additional panelists are Alfredo Gama of Wine Warehouse, Drew Levinson with Wirtz Beverage Nevada, David Grapshi of Gemini Spirits and Wine and the winner of the 2011 ‘Win a Seat on the Competition Panel’ Clayton Szczech of Experience Tequila. Last year’s winner, Eric P. Lorenz, started Lorenz Agave Spirits in British Columbia and is presenting a seminar at this year’s Spirits of Mexico Festival Main Event.

“For agave enthusiasts and aficionados, the Spirits of Mexico Tasting Competition is like the Oscars and Olympics rolled into one,” said Plotkin of Bar Media. “Earning one of the competition’s coveted gold medals has proven an invaluable indicator to the success of new brands of Tequila and mezcal.” The reigning winners, out of 153 entries in 2010, are Best of Show Chinaco Reposado and Best of Category winners Regional Blanco, Chinaco Reposado, Kah Anejo, Abandonado Extra Anejo and Casa 1921 Tequila Cream.

On Friday evening, Sept. 16, Executive Chef Jose Pulido of Barra Barra Saloon serves up his alchemical agave-infused cuisine at the festival’s Tasting Reception and Awards Dinner. Guests will sample a variety of world-class agave spirits while savoring infused hors d’oeuvres and entrees. Guests will then move to the Fiesta de Reyes courtyard for the Tasting Competition awards ceremony where the Best of Category and Best of Show winners of the 2011 Tasting Competition will be announced.

A live auction follows that benefits the Sky Ranch Foundation. The auction offers an opportunity for those wishing to bid on rare collectables, most accompanied by the Master Distiller’s signature. Kah Tequila’s inaugural Extra Anejo topped the bidding last year at $1,000. This year three bottles of El Decreto Tequila Extra Anejo, not available elsewhere; Tequila Los Abuelos Lot #74 series, valued at $1,500, and T1 Tequila Uno’s Barrel #1, of which only four cases remain, will be highlights of the auction.

The Spirits of Mexico Festival’s Main Event takes place on Saturday evening at the Robinson-Rose House, McCoy House Museum, Barra Barra Saloon and the plaza that connects them all in Old Town San Diego State Historic Park. According to festival producer Bryant, all the stars will come out for the Main Event as more than 200 styles of agave spirits will be sampled and accompanied by culinary delights from Barra Barra’s kitchen. Seminars take place at intervals throughout the evening.

Eric P. Lorenz of Lorenz Agave Spirits, Douglas French, master distiller with Scorpion Mezcal; Jaclyn Jacquez, president of Don Cuco Sotol; Mario Marquez, president of Magia Azul Consulting, and Charlotte Voisey and Gaston Martinez, both of William Grant & Sons will headline seminars at this year’s Main Event, sponsored in part by the San Diego Reader. The public will be able to meet master distillers and learn first-hand from experts how these spirits are made. A silent auction will benefit the Sky Ranch Foundation, which is celebrating 51 years of helping troubled youth this year.

Samplings will be available from Tequilas 1519, Antiguo, Arta, Azunia, Chinaco, Corrido, Don Diego Santa, Don Eduardo, El Decreto, el Jimador, Fortaleza (Los Abuelos in Mexico), Hacienda Vieja, Herradura, Magave, Milagro, Puerto Vallarta, QV, Regional, T1 Tequila Uno and Tres Agaves. Mezcals will be sampled from Maria, Mixes, Oro de Oaxaca and Scorpion. Also sampling spirits will be Sotol Don Cuco, Bacanoras Cielo Rojo and Vitzo, Casa ZG Sangrita and Solerno Liqueur. Harina Dulce confections will provide pastries at the Main Event.

On Sunday, Sept. 18, the annual Lobster Bus excursion to Puerto Nuevo, Baja California, takes place. The public is welcome to join industry members and fellow Tequila aficionados on the bus for a traditional Baja lobster lunch, hosted by Poco Tequila.

Bryant added that “as a result of our partnership with Fiesta de Reyes, the vibrant dining, shopping and entertainment plaza at the northeast corner of Old Town San Diego State Historic Park, several festival events take place in the State Park this year.” Fiesta de Reyes’ shops and restaurants are inspired by 19th century pueblo life, the essence of living in San Diego during its infancy from 1821 to 1872.

“Old Town San Diego and the State Park are the ideal settings for this festival,” concluded Bryant. “It brings the gastronomy, history, culture, in fact the heritage of Mexico together, in one festive setting. For more information and to purchase event tickets, visit http://www.thespiritsofmexico.com.

Background on Spirits of Mexico
The Spirits of Mexico Festival started as a one-evening event in San Diego in 2004 with 12 brands and 350 guests. In 2007 several elements were added including a Tasting Reception and Dinner and the first Agave-Only Tasting Competition in the United States, creating a more comprehensive multi-day and multi-faceted festival, celebrating all aspects of this spirit. The Festival saw more than 2,500 guests and 200 styles in 2010. As consumer interest grows and the industry evolves, the festival continues to meet those demands and is enhanced each year.

About Polished Palate
Since 2005, the Polished Palate has been hosting cutting-edge tasting events, educating the consumer on all aspects of each distilled spirit category. Through seminars hosted by recognized industry professionals, guests learn about the history and culture of each spirit, their impact on society, current trends and appropriate tasting techniques, while promoting responsible consumption—all in a festive format.

For more information, contact info@polishedpalate.com and Julia Simms at j simms agency julia@jsimmsagency.com

After filming on location in London and across Mexico, Olmeca Tequila is proud to launch the Olmeca Altos Short Films.  Beautifully shot and with a dynamic and contemporary feel, the series of five documentaries feature Henry Besant and Dre Masso as they travel through the origins of Tequila to tell us about its unique production; they also take a look at modern uses of the Agave plant and the tezontle stone, before returning to London to observe how the category has affected the vibrant bar scene.

We’ve reached the end of our journey and with it the fifth and final episode of the Olmeca Altos Short Films: Bringing It Home. Bringing It Home travels from Mexico, where the guys meet the country’s most recognised bartender, to high-end bars in London, where local top bartenders share Olmeca Altos cocktail recipes, and discuss how perceptions of Tequila are continuously evolving.

Hopefully these videos have proven both interesting and entertaining.

After filming on location in London and across Mexico, Olmeca Tequila is proud to launch the Olmeca Altos Short Films.  Beautifully shot and with a dynamic and contemporary feel, the series of five documentaries feature Henry Besant and Dre Masso as they travel through the origins of Tequila to tell us about its unique production; they also take a look at modern uses of the Agave plant and the tezontle stone, before returning to London to observe how the category has affected the vibrant bar scene.

Yes, we’re back once again with the fourth film in the series. Master Distiller focuses on the infinite passion of Jesús Hernández, one of the finest Tequila distillers in the world, and head of the Olmeca distillery, as he unearths the secrets and myths of its production.  We also meet people who have been influenced by Jesús.

Be sure to come back to the site in two weeks time for the final video in the serie, Coming Home.

You can of course stay up to date with all the films, as well as all other things Olmeca, through the Olmeca You Tube channel. http://www.youtube.com/OlmecaTequilaUK

After filming on location in London and across Mexico, Olmeca Tequila is proud to launch the Olmeca Altos Short Films.  Beautifully shot and with a dynamic and contemporary feel, the series of five documentaries feature Henry Besant and Dre Masso as they travel through the origins of Tequila to tell us about its unique production; they also take a look at modern uses of the Agave plant and the tezontle stone, before returning to London to observe how the category has affected the vibrant bar scene.

As promised we’re back once again with the third film in the series. Tahona takes a look at why the ancient Tahona method used to produce Olmeca Altos creates a more flavoursome Tequila, before moving on to Biko – Mexico’s highest rated restaurant – to see how they use the same volcanic rock in their contemporary kitchen.

Be sure to come back to the site in the coming weeks for the next videos in the series Master Distiller and Coming Home.

You can of course stay up to date with all the films, as well as all other things Olmeca, through the Olmeca You Tube channel. http://www.youtube.com/OlmecaTequilaUK

Global Green Solutions Inc. (GGRN) (OTCBB:GGRN) and Zero Energy International LLC (ZEI) have teamed to develop renewable energy projects in Mexico. The companies will initially focus on applications that generate industrial steam and electrical power from waste biomass for the cane sugar and tequila industries.

“The projects we develop can significantly increase profitability and sustainability for cane sugar and tequila producers in Mexico.” said Shannon Goodrich, ZEI’s Executive Manager. “The cane sugar and tequila industries generate six million tons of waste residues annually, which can be converted to energy for use in plant operations at less cost than fossil fuels.”

Our Greensteam solution is designed to handle agricultural and food process residues and is a perfect fit for these industries,” said Craig Harting, GGRN’s Chief Operating Officer. “Greensteam will minimize environmental damage, reduce greenhouse gas emissions and provide an efficient and profitable alternative to traditional solid waste disposal.”

Zero Energy International, www.ZeroEnergyInternational.com, with operations in the U.S. and Mexico, develops and operates waste to energy projects, providing turn-key solutions for biomass, municipal solid waste, used tires, medical and other waste streams. ZEI has been working with Mexican government officials, private energy developers and waste producers throughout Mexico to create awareness about renewable energy alternatives to traditional waste disposal practices.

Global Green Solutions Inc., www.GlobalGreenSolutionsInc.com, with operations in the U.S. Europe, and Canada, developed the patent-pending Greensteam biomass-to-energy process, and works with partners to implement profitable and sustainable renewable energy projects. Global Green Solutions. Inc. is a U.S. publically traded corporation (OTCBB:GGRN).

LEGAL NOTICE REGARDING FORWARD LOOKING INFORMATION

This news release contains forward-looking statements within the meaning of Section 27A of the Securities Act of 1933, as amended, and Section 21E of the Securities Exchange Act of 1934, as amended. These statements relate to future events and involve known and unknown risks, uncertainties and other factors, including the risks in the section entitled “Risk Factors” in our most recent annual filing on Form 10-K with the Securities and Exchange Commission and in the ASSUMPTIONS & RISKS section of our Corporate Presentation on our website, to which readers should refer. Any of these risks may cause our actual results, levels of activity, performance or achievements to be materially different from any future results, levels of activity, performance or achievements expressed or implied by these forward-looking statements. The risks referred to are not an exhaustive list of the factors that may affect any of our forward-looking statements. These and other factors should be considered carefully and readers should not place undue reliance on our forward-looking statements.

Such forward-looking statements in this release include the expectation that Greensteam operations will minimize environmental damage, reduce greenhouse gas emissions and provide an efficient and profitable alternative to traditional solid waste disposal. Although Global Green Solutions Inc. (the “Company”) believes that the expectations reflected by the forward-looking statements presented in this release are reasonable, we cannot guarantee future results, levels of activity, performance or achievements and there can be no assurance that such expectations shall prove to be correct. The forward-looking information included in this presentation is expressly qualified in its entirety by this cautionary statement. Except as required by applicable securities laws, the Company disclaims any intention or obligation to publicly update or revise any forward looking statements.

Source: Marketwire

After filming on location in London and across Mexico, Olmeca Tequila is proud to launch the Olmeca Altos Short Films.  Beautifully shot and with a dynamic and contemporary feel, the series of five documentaries feature Henry Besant and Dre Masso as they travel through the origins of Tequila to tell us about its unique production; they also take a look at modern uses of the Agave plant and the tezontle stone, before returning to London to observe how the category has affected the vibrant bar scene.

Over the next few weeks we’ll be bringing you the other short films from Olmeca Altos documentaries. This week we’re kicking off with the first two in the series, Los Altos and 100% Agave.

The first film Los Altos explores the origin of Olmeca Altos, and explains why the famous tierra roja helps to cultivate the finest Tequila in the world.  It also meets with proud locals from across Los Altos region, as well as visiting the eponymous town of Tequila.

The second film 100% Agave follows Henry and Dre as they talk to the jimadores who harvest the plants used for Olmeca Altos 100% Agave Tequila.  They also explore modern uses of Agave in cooking and fashion.

Be sure to come back to the site in the coming weeks for the next videos in the series Tahona, Master Distiller and Coming Home.

You can of course stay up to date with all the films, as well as all other things Olmeca, through the Olmeca You Tube channel. http://www.youtube.com/OlmecaTequilaUK

It’s Official. September 18, 2010 Proclaimed Spirits of Mexico Festival Day in San Diego

In honor of the Spirits of Mexico Festival’s continued success in bringing lovers of tequila, mezcal & sotol together in San Diego over the past seven years, Mayor Jerry Sanders and the entire San Diego City Council have made it official — Saturday, September 18, 2010 is Spirits of Mexico Festival Day in San Diego! This is an unprecedented occasion for a rather young festival.

“Elected officials up and down the state of California are taking note,” said Chuck Ross, operator of Fiesta de Reyes in Old Town San Diego State Historic Park. “The tireless efforts of Dori Bryant and the entire team at Polished Palate, to put on this world-class event, are outstanding. Aficionados, owners, authors, master distillers and, from 90 brands, 200 styles (twice the number of expressions to honor the 200th Anniversary of Mexican Independence) are involved in 2010. We are all committed to making this the largest, most comprehensive and most fun Tequila Festival in the world.”

In August, the festival hosts its annual private Tasting Competition and Cocktail Competition semi-finals, where a panel of judges will select those entries headed for the Finals, which opens the Festival on September 15 at Café Coyote in Old Town. The winning cocktail entry will be served at all festival events. This date is significant as September 15 is the eve of the 200th Anniversary of Mexican Independence.

On Friday, September 17, the who’s who of the agave world will gather at Barra Barra Saloon and be the first to learn the results of this year’s tasting competition. On Saturday, September 18 from 1-4pm, the Old Town Chamber of Commerce hosts The Taste of Old Town Fiesta of Flavors and later that evening, starting at 6pm, it’s the festival’s Main Event at The Cosmopolitan Hotel & Restaurant—all located in the State Historic Park.

Old Town San Diego is the recognized birthplace of not only San Diego but the entire state of California. The Spirits of Mexico Festival Day is forever immortalized – gold seal, nine signatures and all – in a beautiful full-color proclamation that reflects the festival’s significance as the preeminent tequila and agave festival in the nation and recognition of San Diego’s role in its success.

About the Polished Palate
Since 2005, the Polished Palate has been hosting cutting edge Tasting Events, educating the consumer on all aspects of each distilled spirit category. Through seminars hosted by recognized industry professionals, guests learn about the history & culture of each spirit, their impact on society, current trends & appropriate tasting techniques, while promoting responsible consumption—all in a festive format.

For more information and to purchase admissions, visit the Polished Palate website at www.polishedpalate.com

Source: PRWeb

Spirits of Mexico Festival to be Held in Old Town San Diego: Largest Celebration of Agave Spirits in the U.S.

The Spirits of Mexico, the largest, oldest and most comprehensive agave festival in the United States, will be held September 15–19, 2010 in Old Town San Diego and at the location of California’s birthplace, Old Town San Diego State Historic Park. The Festival will be the culmination of several agave-related events held in San Diego during August and September.

The spirits of Mexico include tequila, mezcal, sotol and bacanora, each with its own denomination of origin and all distilled from the juice of the ancient agave plant. These and other finely crafted spirits from Mexico have quickly captured the hearts of the American consumer.  The festival celebrates these spirits and their heritage.

In August, the Spirits of Mexico will hold its 4th Annual Tasting Competition at the festival’s official hotel, the Hacienda.  This industry-only event will bring together tequila experts from across the country to taste and judge agave-based spirits.  “The competition has grown significantly indicating the importance and popularity of this spirit to the US consumer,” states Jack Robertiello of Drinks Ink, competition co-host.

The nation’s first and only Sangrita Cocktail Challenge semi-finals will also take place in August.  Sangrita, a fruity and spicy beverage, was developed over 60 years ago. It is traditionally served in caballitos as a partner to a shot of tequila.  Sangrita uses various fruits and spices and recipes vary widely.

The Spirits of Mexico Festival officially kicks off on Wednesday Sept. 15 at Café Coyote at the festival’s Sangrita Cocktail Challenge Finals, sponsored by Liquid Living Maqazine. The public is invited join in the festivities and taste each of the finalist entries.

On Friday evening, Sept. 17, Executive Chef Rolfy Chavez of Barra Barra Saloon serves up his alchemical agave-infused cuisine at the festival’s Tasting Reception and Awards Dinner.  Guests will sample a variety of world-class agave spirits while savoring infused hors d’oeuvres before the formal dinner begins.  Guests will then move to the Fiesta de Reyes courtyard for the Awards ceremony where the winners of the 2010 Tasting Competition and Sangrita Challenge will be announced.  Robert Plotkin of Bar Media, co-host of the competition commented:  “For agave enthusiasts and aficionados, the Spirits of Mexico Competition is like the Oscars and Olympics rolled into one.  Earning one of the competition’s coveted gold medals has proven an invaluable asset to the success of new brands of tequila and mezcal.”

Old Town San Diego and the state park are the ideal settings for this festival”, says Dori Bryant of the Polished Palate, festival producer

Saturday afternoon, Sept. 18, is fiesta time.  The Old Town Chamber of Commerce joins in the celebration, featuring The Taste of Old Town Fiesta of Flavors.  Back by popular demand, live performances include the Gutierrez Andalusian Horse Show & Parade, Calpulli Mexihca Azteca Cultural Dance Ensemble, Chunky y Los Alacranes and more. There will be a Tequila Garden on site in the Plaza de las Armas area of the state park.

The Festival’s Main Event takes place on Saturday evening at The Cosmopolitan Hotel & Restaurant. All the stars come out as more than 100 styles of featured agave spirits will be sampled and accompanied by culinary delights from The Cosmopolitan’s kitchen. Seminars take place at intervals throughout the evening. Meet Maestro Tequileros and learn first-hand from the experts how these spirits are made. A silent auction featuring rare, often priceless collector’s items, will benefit the Sky Ranch Foundation which is celebrating 50 years of helping troubled youth.

On Sunday, September 19, the annual Lobster Bus Excursion to Puerto Nuevo will take place.  Hop on the bus for some Baja lobster hosted by Poco Tequila.

“Old Town San Diego and the State Park are the ideal settings for this Festival”, says Dori Bryant of the Polished Palate, Festival producer. “It brings the gastronomy, history, culture—the heritage, together, in one festive setting, not dissimilar to what the Festival itself encompasses. The Festival features cooking demonstrations, entertainment, seminars on all aspects of bringing this spirit to market–from first planting to planting a cocktail on the bar. Authors, aficionados, master distillers, mixologists and budding enthusiasts all gather annually to respect the heritage that’s present in every drop of this luscious spirit.”

Through the generosity of Fiesta de Reyes, the vibrant and exciting dining, shopping and entertainment complex located within Old Town San Diego State Historic Park, festival events take place throughout the Park. Fiesta de Reyes’s shops and restaurants are inspired by 19th century pueblo life, the essence of living in San Diego during its infancy from 1821 to 1872.

For more information and to purchase event tickets, visit www.polishedpalate.com

Background on Spirits of Mexico

The Spirits of Mexico Festival started as a one-evening event in San Diego in 2004 with 12 brands and 350 guests. In 2007 several elements were added including a Tasting Reception & Dinner and the first Agave-Only Tasting Competition in the US, creating a more comprehensive multi-day and multi-faceted Festival celebrating all aspects of this spirit.

About Polished Palate

Since 2005, the Polished Palate has been hosting cutting edge Tasting Events, educating the consumer on all aspects of each distilled spirit category. Through seminars hosted by recognized industry professionals, guests learn about the history and culture of each spirit, their impact on society, current trends and appropriate tasting techniques, while promoting responsible consumption—all in a festive format.

source: PRWeb

An ingredient in agave, the plant used to make tequila, may help fight bone-weakening osteoporosis and other diseases, Mexican researchers say.

Agave, artichokes, garlic, onions and chicory are rich, natural sources of fructans — nondigestible carbohydrates consisting of molecules of fructose linked together into chains, according to background information in a news release from the American Chemical Society.

“Experimental studies suggest that fructans may be beneficial in diabetes, obesity, stimulating the immune system of the body, decreasing levels of disease-causing bacteria in the intestine, relieving constipation and reducing the risk of colon cancer,” Mercedes Lopez, of the National Polytechnic Institute in Guanajuato, said in the news release.

Previous research has also suggested that fructans stimulate the growth of beneficial bacteria in the large intestine in a way that increases the body’s absorption of minerals, including calcium and magnesium, which are needed for bone growth.

In this study, Lopez and colleagues tested the effects of agave fructans on bone growth in mice. Compared to other mice, those fed agave fructans absorbed more calcium from food, excreted less calcium in their feces, and had a 50 percent increase in levels of a protein associated with the build-up of new bone tissue.

“These results suggest that the supplementation of the standard diet with agave fructans prevented bone loss and improved bone formation, indicating the important role of agave fructans on the maintenance of healthy bone,” Lopez said. “They can be used in many products for children and infants to help prevent various diseases, and can even be used in ice cream as a sugar substitute.”

But drinking tequila won’t help, the study authors noted. The fructans turn into alcohol when agave is processed into tequila, they said.

The study was to be presented Tuesday at the national meeting of the American Chemical Society in San Francisco.

Source: Health Day

It’s most well-known for being the main ingredient in the production of the Mexican spirit tequila, but a drought-resistant succulent plant is being touted as the next generation in biofuels. Central Americans have used the sap of the agave plant to distill their potent brew for centuries, but an Australian company wants to harness its high sugar content to make ethanol for energy.

Sugar cane is already used in Australia to make sugar for ethanol production, especially in Queensland where there is a long-established cane industry and 10 per cent ethanol petrol is widespread. Proponents of agave say they are not trying to replace sugar cane as a source of ethanol, but their plant is an ideal fit for climates where cane does not flourish.

Australian company Ausagave says it has 10,000 agave plants in pots that are ready to be trial planted. Ausagave’s Don Chambers says he has been researching the cultivation of agave for the past four years, and he believes crops could produce between 10,000 and 16,000 liters of ethanol per hectare per annum.

His forecasts project an estimated cost of less than 40 cents per litre. This compares with 34c/L for molasses and 44c/L for sugar cane. He says sugar cane averages a yield of 9,500L per hectare per annum. Mr Chambers says the plant is tough enough to survive temperatures of up to 50 degrees Celsius, making it ideal for Australia.

“It can grow basically in the desert,” he said.

” We’ve been doing trials here in South Australia, and it doesn’t die without water, it can withstand extremes of temperature, it wouldn’t be as subject to storms like some of the crops like cane are.

“If you compare it with [sugar] cane and corn, it does have less operational costs and it can grow in very marginal land.”

Cool of the night

Agave is a CAM plant, meaning the pores on its leaves open at night rather than during the day. This means it retains a lot more water than plants that grow during the day.

“It’s one of the most water-efficient plants in the world,” Mr Chambers said.

“It’s very robust and very resilient, in fact the place I’ve got it growing in South Australia is one of the coldest places in the state and yet we’ve got some in some of the hottest places and it’s still surviving.”

The resilience of agave is its main selling point for use in Australia. Supporters say its performance in marginal soils and dry conditions means it could add to the biofuel sector without displacing existing crops. Because agave is not used as a food crop, it would not have to displace any existing food or biofuel crops, says Professor Nanjappa Ashwath from Central Queensland University.

“It doesn’t compete with the other sources of biofuel, such as sorghum or soy beans, which are also used as food crops,” he said.

Professor Ashwath says Australia provides a perfect setting for agave production, because of the large areas and harsh climatic conditions.

“I just came back from a three-month trip to India and Rajasthan and they have very large dry zones and agave is being grown there in Rajasthan and they’ve got a lot of other places where agave can grow well,” he said.

“Sugar cane is really suited to high-rainfall regions and the coastal areas and we are talking about the drier zones where we don’t have much irrigation.

“For example the mining lands and some of the lower-lying areas where we can plant and get the bio-ethanol.”

Qld furthest advanced

Mr Chambers says he has approached the Queensland Department if Primary Industries (DPI) and Townsville’s James Cook University about finding a place to start trial planting.

“We’ve got a lot of interest and support from Queensland. Putting it all in perspective, there’s no use growing it where there’s no support from government with mandated fuels.

“If you look at the supply chain, you’ve got to have demand for it, so it’s got to go into the fuel and to go into the fuel you’ve got to have processing facilities and you need crops,

“Queensland is the furthest advanced in this area with the sugar already having a capacity to produce ethanol.”

Professor Ashwath sees the logic in the choice of Queensland. He says biofuels are an important part of sustainable power generation, and government policies are essential to growing the industry.

“Any new initiative needs an input from the government because there are so many unknowns,” he said.

“What type of agave can we use and what are the cultivation practices? How do we harvest and what kind of plant, who’s going to provide the raw materials to the industry?

“The Government needs to be involved because otherwise it would not be viable to start with.”

Source: ABC News