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Life Cycle Environmental Impacts and Energy Demand of Craft Mezcal in Mexico

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  • Jazmín Maciel Martínez

    (National School of High Studies Morelia, National Autonomous University of Mexico Campus Morelia, Morelia 58190, Mexico)

  • Eduardo Baltierra-Trejo

    (Remediation Laboratory, Academic Division of Biological Sciences, CONACYT—Juarez Autonomous University of Tabasco, Tabasco 86150, Mexico)

  • Paul Taboada-González

    (Faculty of Chemical Sciences and Engineering, Autonomous University of Baja California, Tijuana 22390, Mexico)

  • Quetzalli Aguilar-Virgen

    (Faculty of Chemical Sciences and Engineering, Autonomous University of Baja California, Tijuana 22390, Mexico)

  • Liliana Marquez-Benavides

    (Solid Waste and Energy Efficiency Group, Institute of Agricultural and Forestry Research, Michoacan University of Saint Nicholas of Hidalgo, Morelia 58000, Mexico)

Abstract

Agave distillates, such as tequila and mezcal, are alcoholic spirits representative of Mexican culture. In recent years, the demand for mezcal has increased, and with it the requirement for raw materials, bringing with it a series of difficulties. The objective of this study was to evaluate the potential environmental impact and energy demand of the production of young craft mezcal from an endemic agave ( Agave cupreata ) found in the central and southern Pacific area of Mexico. The potential environmental impact of the mezcal studied was obtained through the life cycle analysis methodology using a midpoint approach by the ReCiPe method to calculate the potential environmental impact with SimaPro software (version 8.2.3.0., PRé Sustainability, Amersfoort, The Netherlands). The functional unit is a young craft mezcal bottle of 750 mL with 46% Vol. Alc. The stage of highest contribution to the environmental impact of mezcal was the manufacturing/processing, contributing 59.6% of them. The energy demand of the craft mezcal resulted in 163.8 MJ/bottle of 7.5 dl. The kg CO 2 eq in mezcal (1.7) is higher than beer (0.63) or white wine (1.01), but lower than whisky (2.25) or pisco (3.62). These findings could allow the search for alternatives for the development of sustainable production.

Suggested Citation

  • Jazmín Maciel Martínez & Eduardo Baltierra-Trejo & Paul Taboada-González & Quetzalli Aguilar-Virgen & Liliana Marquez-Benavides, 2020. "Life Cycle Environmental Impacts and Energy Demand of Craft Mezcal in Mexico," Sustainability, MDPI, vol. 12(19), pages 1-17, October.
    • Handle: RePEc:gam:jsusta:v:12:y:2020:i:19:p:8242-:d:424464
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    References listed on IDEAS

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    2. Yilmaz, Ibrahim & Akcaoz, Handan & Ozkan, Burhan, 2005. "An analysis of energy use and input costs for cotton production in Turkey," Renewable Energy, Elsevier, vol. 30(2), pages 145-155.
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    Cited by:

    1. David Israel Contreras-Medina & Sergio Ernesto Medina-Cuéllar & Julia Sánchez-Gómez & Carlos Mario Rodríguez-Peralta, 2021. "Innovation of Women Farmers: A Technological Proposal for Mezcalilleras’ Sustainability in Mexico, Based on Knowledge Management," Sustainability, MDPI, vol. 13(21), pages 1-24, October.
    2. Juan Manuel Madrid-Solórzano & Jorge Luis García-Alcaraz & Eduardo Martínez Cámara & Julio Blanco Fernández & Emilio Jiménez Macías, 2022. "Sustainable Industrial Sotol Production in Mexico—A Life Cycle Assessment," Agriculture, MDPI, vol. 12(12), pages 1-12, December.

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