Agave is predominantly found in Mexico but can also be seen in the US most especially in the western and eastern parts as well as the southern and tropical part of South America. The parts of the plant include the leaves, stalks, flowers and the basal rosettes and they are all eatable (Davidson 1999). The flowers contain both male and female part and it is a perfect plant. Each agave plant gives rise to flowers during the coldest season and the stalk usually precede and it is available during the summer.
They are palatable after frying and the stalk has been used in making a northern Australian wind musical instrument that resembles trumpet called Didgeridoos . During the spring the plants are filled with sap making the leaves suitable for eating. Other advantages of the agave family members include the production of sisal hemp and pita fiber. In Mexico, tequila agave is one of the species of Agave family. A 50 year old Agave plant in Boston has been found to grow as high as 10 metres (Johnson 2006) .
Agave tequila contributes a significant aspect of the economy for its use in the preparation of alcoholic drink tequila. Pulque is a Mexican drink, a thick alcoholic drink made in Mexico from the sap of the agave plant. Carbohydrates resident in the core of this specie of Agave were fermented by Native Americans and it was utilized in the production of drink called Pulque and was widely used for entertainment in religious gathering.
Mescal (an alcoholic drink which is colorless liquor distilled from the fermented sap of species of Agave plant) can be further produced by distillation of similar ferment gotten from developing agave flower bud. However, it is only if this is made specifically from Blue agave within the tequila in Mexico that the distillate can be regarded as tequila. The weather condition of Jalisco state in Mexico favors the growth of this plant. Tequila again is also regarded as the blue tequila.