Holding Water
Due to climate change and rising global demand for tequila and mezcal, the biodiversity of agave plants is now threatened. Adjunct assistant professor Hector Ortiz is developing new methods for agave cultivation that draw from the ancient agricultural practices of Indigenous peoples in Mexico. For thousands of years, Indigenous communities have used agave plants for food, textiles and fermented drinks. When faced with arid conditions, they developed the first dryland farming systems for agave — drought-tolerant systems that focus on precipitation retention in soil. “My research looks to lessons left in history by ancestral people — lessons that can both benefit Indigenous communities and help us develop new agricultural practices for the future of agave,” says Ortiz.



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