Permachar
Here's a you beaut idea for semi-arid areas...
Agave is a genus of monocots native to the arid regions of the Americas with approximately 270 species.
Agave species vary in economic use which could include Mezcal/Mescal spirit (from over 40 Agave species, varieties, and subvarieties eg. Agave angustifolia), fibre, medicine, health products, biofuels eg. aviation fuel, animal fodder, provide natural defences to bushfires/wildfires and many more uses. I recommend checking out:
Nugent, Jeff, 'Permaculture plants: Agaves and Cacti', SARI, 2016, Australia
for more information, with a trove of plant information with many interesting economic uses listed.
Here's also a great page about the Mezcal traditions in Mexico:
https://www.wheresidewalksend.com/frequently-asked-questions/oaxaca-agave-varieties-and-mezcal-production/
I've been successfully growing Agave attenuata (Foxtail, Lion's tail or swan neck) in biochar pots, with an unmilled biochar bottom aquifer (a 'wicking sponge') and permafert top layer with unmilled biochar, for 10 years. I've been thinking about growing Agave for Mezcal (and other crops) for 6 months on some spare land which is located in the Barossa Mediterranean/semi-arid climate zone.
https://en.wikipedia.org/wiki/Mezcal
As it turns out, someone is already doing it in Sonoma Country, California, USA, through a group known as 'HIVE' (Healthy Vibrant Innovative Ecosystem). https://www.hiveinnovation-petaluma.com/
They are growing Agave in biochar though which species are being grown needs to be clarified.
At HIVE, the biochar is produced in a kiln designed and built by Takachar processing organic farm waste. The kiln is transported via a tractor in field. They also got an X-Prize milestone award and Earthshot prize for the kiln..
The Flame Cap 'Algorithm' Panel Kiln which I designed last year with Dr TLUD's help can be moved to where it is needed for biochar production in field and easily assembled. It can probably be transported around a field with a ute, tractor and trailer or quad bike and trailer (for a standard unit), depending on the ground condition and what's available, or between fields in the back of a ute, single or dual cab (see Algorithm page under the 'Logistics' section for some interesting numbers).
To provide an overview of my other growing system research, I built the Permachar Kitchen Garden (PKG) 7 years ago which is still working great, growing perennial Mediterranean herbs, using unmilled bottom biochar aquifers and inoculated milled biochar in Permafert for the top layer (also using drip irrigation). I built my Zai pits with an unmilled biochar bottom aquifer and Permafert top layer with milled biochar to grow the '3 Sisters' for 2 seasons with some success as I was trying out different bucket irrigation regimes (but pretty small corn). I'm also successfully growing fig trees in 90L fabric pots using a combination of inoculated unmilled biochar (with liquid sea kelp, Popul8 microbes and molasses) and composted poultry manure at a ratio of 1:1. More experiments too with bottom aquifers or no bottom aquifers, biochar particle size using milling or no milling and inoculated biochar combinations for Permafert.
I'm hoping to start an Agave angustifolia (Espadin) (or other Agave species) trial using vine wood waste for biochar produced in the Algorithm and grow them in swales built in my paddock. Using my combined research mentioned, and taking into account Algorithm kiln logistics and quench procedure, I'm going to try unmilled biochar in plant specific Permafert (with no bottom aquifer) to fill the swales.
Vircura, a biotechnology company in South Australia, is doing cell tissue cultures of Agave tequilana (along with Industrial Hemp R&D). They have started a trial in McLaren Vale growing Agave tequilana in mounds, presumably for good drainage which the Agave like.
https://www.abc.net.au/news/rural/2024-09-23/south-australia-first-agave-crop-grown-wine-grape-producers-sa/104383636
But, it seems rainfall is decreasing in the Barossa Valley. My theory is it will continue to do so with climate change, so why not take a punt with swales using biochar that will hold more water for longer than mounds?
Potentially, vineyards who want to diversify in order to be more climate-proofed could use the land from cleared vines for Agave growing, using the collected vine wood waste in combo with an expandable Algorithm kiln to produce the biochar in field and help grow the Agave with possible additional crops too.
According to Susan Wood, "Agave plants require 3 inches of water per acre annually. That’s compared to almonds, which require approximately 50 inches of water per acre, pistachios, which need 40 inches; and tomatoes which need 30 inches." in an article titled 'Agave growing with other crops, ventures at new North Bay ag hub' in the North Bay Business Journal on 23/12/2024. Though I would predict that sunlight, nutrient and water requirements will vary somewhat between different Agave species and varieties (more research).
I understand vine wood biochar has high Carbon porosity (needs more research) as most wood does, which could be perfect for adsorbing and storing large volumes of water after rainfall, then slowly release it back to the plant roots. The vine wood biochar, produced in an Algorithm, would be quenched with soil and possibly manure after a burn, so would be unmilled. Standard trench diggers could be possibly calibrated to dig shallow trenches (that still need a clay bottom to harvest and store water mainly in the biochar) with some shovel/?machine work on the sides for the swales. Intercropping, or mixed cropping, could be adopted, which could be especially useful for a winery restaurant operation that needs herbs, food and a variety of booze (wine, Mezcal and beer and possibly some 'Ancient Brews') as a point of difference. For eg. Agave tequilana or oaxaca in some swales; Mediterranean perennial herbs (no compost needed) and vegetables (compost needed) in some swales; other swales: legumes eg. lentils; grains eg. sorghum, wheat and barley, for bread and brews. 'Measured Irrigation' (https://www.measuredirrigation.com/) could be used if needed, which would require some but not all existing water infrastructure eg. no need for irrigation controllers and power, is usually automated gravity fed drip irrigation - but not for the Agave which are drought-tolerant. The Permafert can be engineered for each crop, adding different product/DIY combinations for inoculation eg. liquid sea kelp, microbes, molasses and fungal spores, once the Permafert has cooled down after quenching.
In the HIVE operation, farmers were planning a 5 year growing cycle and in the McLaren Vale operation, a 4 year growing cycle is planned. I imagine that this will vary between different growing systems, species and varieties and climate and weather which is becoming more unpredictable with climate change. Agave can be harvested at any time of the year which is an added bonus. Once they are established, minimal tending is needed, assuming they are pest and disease resistant too (more research), then harvest when the plants are ready.
What about frosts? There were bad frosts in September 2024 in South Australian wine regions. According to Michael Kies of Kies Family Wines, who has seen 55 vintages, has never seen a frost like this.
https://www.abc.net.au/news/2024-09-18/frosts-wipe-out-wine-grape-crops/104359736
Frosts and cold are also a problem for Agave species that are not 'frost tolerant' - which Agave angustifolia is, according to Jeff Nugent in his book referenced above. I think it's best to get specific information per Agave species and research widely, especially if it's going to be a commercial crop plant.
There's also a possibility of earning Biochar Carbon Removal credits using the Algorithm to produce biochar in the future. This is an area I'm currently researching.
It would be great to see in the future Mezcal/Mescal spirits locally produced in the tasting rooms around the wine growing areas.
Very excited to share the idea!
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