Fig. 4
From: Management, morphological and genetic diversity of domesticated agaves in Michoacán, México
Management practices in Tarímbaro and Santiago Undameo, Michoacán. a Cultivation of agaves put in line, one year after transplantation. b Start of sap extraction process, the producer cuts the “heart” (central stem) of a mature agave. c The cut stem (maguey’s heart). d Cavity excavated (cajete) in the centre of the agave, where sap will accumulate. e Cavity covered with leaves of the same agave. f Cavity uncovered with accumulated sap. g Sap collection. h Scraping of the agave cavity in order to make the sap flows. i Sap fermentation in plastic barrels. j Pulque sale outside the producer’s home