The Growth of India's Agave Industry

Masapalli Venkatesh owns a 10-acre farm in Kandukur, which is on the Deccan Plateau in India. He usually grows crops like tomatoes and peanuts. However, since 2010, his life has changed because of a desert plant. This plant is the agave cactus. In the past, farmers only used it as fencing to keep animals away. They considered it a valueless weed. Now, it has become "blue gold" because it provides extra income.

While Mexico has vast blue agave plantations for tequila, India relies on wild plants. Entrepreneurs collect agave that grows on marginal lands. Venkatesh coordinates villagers across 100 kilometres to ensure a steady supply. He has pointed out that distilleries pay a premium for high volumes.

The harvest requires great skill. Workers must extract the heart, which is known as the piña. It looks like a giant pineapple after workers chop off the leaves. If the plant blooms, the sugar reserve is depleted. Therefore, gatherers must identify the exact pre-blooming window. This is the only way to get the peak sugar capacity.

Once the harvest is complete, the plants must reach a pressure cooker within 24 hours. Any transport delay might cause the sugars to rot. Because suppliers are scattered across vast distances, this is a difficult task. Brands rely on local aggregators to scout and negotiate for individual patches.

The market for agave spirits in India is currently growing at a rate of 31 percent. Although whisky is still the favourite, consumers are exploring new spirits. Producers are experimenting with wild agave to shape an Indian identity. Experts have said that the industry is moving from a curiosity to something more credible. It has caught the tequila bug.